[Movies and food]

Thanks Eggs. And here's a link from that site to another with recipes.

Recipes for Food From The Movies

[Best Hand Mixers]

Okay, I got the message. I'll save my pennies. Costco is a real deal at $250 for the 350 watt mixer!

[Shortbread]

Thank, Steve. That does look like it will work well with that tart. I'll try it first.

[Best Hand Mixers]

I was sure this had come up before, but a search turned up little. So, what are the best hand mixers? Which ones have dough hooks and are they really useful?

Thanks in advance.

[Shortbread]

Thanks Steve and Debra.

[Shortbread]

I am looking for a shortbread recipie that would be good for the lemon pistachio tart in another recent thread. Can anyone point me to a recipie or have one you can post?

[I will never again . . . (Part 1)]

McDowell --- Good plan.

[Lemon Pistachio Tart]

Can someone please refer me to a shortbread recipie to use for the crust on this?

[Lemon Pistachio Tart]

A correction - the lemon appears to be lemon cream rather than a lemon curd.

[Mixed ripe and not so ripe fruit]

Good to have cobbler power back on again, Suvir?

I made another peach and blueberry cobler in the nine inch EH pie dish using Varmit's recipie with slight modifications: nutmeg instead of cinnamin, more cream with the buttermilk (and no milk), cooked the fruit a little hotter and longer by 5 minutes. It turned out great.

BTW, W-S has the nine inch pie dishes in lemon and lime colors on sale in stores for $16 (were something like an over-priced $32).

[post blackout food concern]

From one who spent about four days moaning on the couch of a friend's upper eastside apartment with a little dose of food poisoning...if in doubt, throw it out.

[Lemon Pistachio Tart]

rickster --- thanks for pointing that out. How much taste difference is there between the prepared paste and doing it myself?

[Lemon Pistachio Tart]

Nightscotsman --- Thanks. I'll give it a try soon. Perhaps if I processed half of it to a paste and half a little less and then combined them it would give me what I am looking for.

Aurora --- The crust was medium thick and more like shortbread. Yes, the lemon and pistachio turn out to be a great combination.

I'll talk to the chef next time I am there. They were swamped yesterday, so I did not at the time.

[Lemon Pistachio Tart]

I believe it was a thick paste with nuts in it, not exactly crunchy, but more so than a paste only.

[Lemon Pistachio Tart]

Yes, lemon curd over the pistachio in a rectanglar tart pan. But I could not tell what all was in the pistachio layer.

[Lemon Pistachio Tart]

Today I had a slice of Lemon Pistachio Tart at a local shop. Wonderful, wonderful. There was a layer of pistachio between the lemon and the pastry, but not sure how they did the pistachio layer. Anyone know of a recipe or an idea of how to do it?

[Lamb Shank]

Wow! What a great bunch of ideas. Thanks everyone.

[Mixed ripe and not so ripe fruit]

Suvir --- Your link solved the mystery for me. ( How does he get 8 - 9 cups of fruit in that thing?) I have a couple of the 9 inch EH pie dishes, not the 12 inch.

I had to chip the left over dough-sludge out of the pie dish from last night's mis-adventure. I stuffed it in the disposal, flipped the switch, and ducked when it threw it back at me.

[Lamb Shank]

All ideas welcome. Roast? Braise? Use bones for stock?

[Mixed ripe and not so ripe fruit]

Suvir --- You managed to get almost eight cups of fruit in the EH deep pie dish? Man, that is a huge pie dish! I will try the Varmit version next. It is close to what I have done in the past in a dutch oven when camping.

[Stand Mixers 2002 – 2011]

The Kitchen Aid 5 qt. Commercial is on Amazon for $199.99. Is this the one everyone is recommending? Sounds like a bargain, unless this is a lesser model.

[Mixed ripe and not so ripe fruit]

I did the Paula Deen Cobbler this evening and changed a few things, some of which worked and some obviously did not, since the batter never rose through the fruit while baking. First, I cut the recipie in half, guessing at the quantity for one of the Emile Henry deep die dishes Suvir mentioned. I am not too good at estimating yet, and I forgot about the RLB chart in The Pie and Pastry Bible; four cups of fruit would have been just fine. Anyway, I used 1 1/2 cups peaches and 1/2 cup blue berries. I used natural brown sugar, which should not have been a problem should it? I thought the batter looked a little thin, so added more flour. Why I thought I should know what is thin and what is not is beyond me. So the batter did not rise through the fruit. It stayed glued to the bottom, resulting in a thick, dumpling-like quality. Was it good anyway? Yes, ideed, topped with whip cream. If I do four or five versions of cobbler and their near cousins over the next week or two I may get it right. Love that research.

Thanks again.

[Mixed ripe and not so ripe fruit]

Thanks for starting this thread, Suvir. Great stuff from you, Varmit and Tana. I am going to do a cobbler tonight, and was wondering if I substitute "Heavy Whipping Cream" for Heavy Cream", if it will make much of a difference. My understanding is that Whipping Cream has a little more fat than Heavy Cream, but do I need to do anything different?

[ABC of baking]

SteveKLC --- Any books you recommend for Spanish pastry?

[ABC of baking]

Yikes! The copies of Stars I have found run $200 to 300! Time for a re-print.