fifi

Well... Make this one and hand it down. You can tell everyone 50 years from now that you got it from this crazy broad over the Internet, that old system that we used to use to communicate. edit to add: Yes I am lucky to have it. And... The neat thing is, I know it.

I want to share an heirloom recipe for Scotch Raisin Bread that we make every year in tribute to my dad. Here is the intro to the recipe that I am entering into RecipeGullet here. This is a really delicious recipe that everyone looks forward to. Do you have similar recipes that have been handed down and that you are willing to share?

Nephew gave me a 1 1/2 pound can of goose fat. But the biggy was a Lew's saltwater casting reel to go on a CastAway graphite rod that I won in the raffle at the trout and redfish tournament he entered us in last summer as a gift (complete with guide). Yes, it is food related. I now have some equipment for catching trout, redfish, flounder, etc. out of the front yard of the new house. BTW... I have a good nephew.

That is my problem. I have a dishwasher so a rack isn't an issue. And I use a lot of large pots, baking sheets, racks, etc. NOTHING fits in that damned small sink. That is why I miss my big sink.

Why was I thinking that this was more complicated and took a lot longer to cook? At various "parties" I always had the impression that "the guys" sat around tending their pots for a long time. (Probably smokin' their okra. )

A Texan is invading again. I have had some wonderful sauce piquante but I don't have history of preparing it. In anticipation of more game from The Nephew's hunt, is there some direction here on the preparation of such a thing? What is the essence of a sauce piquante?

Now, there is an idea. Hmmmm... Claire, what do you think?

greenfield, I haven't come across you before, so welcome to eGullet. You make a good point about Windows on the World. That restaurant was a tourist destination and quite probably experienced in handling a mixed crowd as to age. This is unlike the other high end dining establishments. But, I am sure that some of the techniques that they used would be instructive. Thank you for sharing the experience. May Windows on the World and its loyal employees rest in peace.

After my sister read off a few things we found and understanding the reduction of whatever milk is present, removing the water and then toasting the milk solids, I will bet that there is not a whole lot of difference. At least that is the conclusion that I have come to after all of this. I guess that one of us (both of us?) should enter a recipe in RecipeGullet. What do you think? I could take your ingredient list and add the method that I developed (with my sister's help). You could add your version, which sounds just as valid. We could call them "Mexican Burnt Milk Candy I" and "II". What do you think? If you take your version as "I" and mine as "II" I don't see any copyright issues with "II". What about "I"?

Scotch Raisin Bread My Daddy made this recipe every Christmas for as long as I remember. That makes sense because my sister remembers him making it in 1946. She was 7 years old and found it amazing that Daddy was cooking. That was the year I was born in October. He got out of the Navy after WWII in February. (Do the math. I am a Californian by conception.) The original recipe is a clipping from a newspaper taped into the inside cover of Mom’s Woman’s Home Companion general cookbook that I think she got when they were married in the 30s. As I grew up, I was tasked with cutting out the paper for lining the pans. I have a sneaking suspicion that Daddy made me reinvent the way to do this every year so that my geometrical skills would get a work out. He didn’t keep a pattern and I think that was deliberate. He used brown paper from grocery bags. My sister and I make several batches every holiday season as a tribute to Daddy, we even have his pans, and we give the loaves to family and friends. I still have to cut out the paper. But, we use parchment paper now and I keep a pattern. I think Daddy approves. 2 eggs 1 c sugar 2 c buttermilk 2/3 c molasses 3 c sifted flour 1 tsp salt 1 tsp baking powder 2 tsp baking soda 1-1/2 c rolled oats, uncooked (get the regular type, not quick) 1/2 c chopped nutmeats (Dad used walnuts or pecans) 1-1/2 c raisins Beat eggs until light, add sugar gradually and beat well. Add buttermilk and molasses and blend well. Sift together flour, salt, baking powder and soda and combine with rolled oats, nutmeats and raisins. Add to egg mixture stirring only enough to combine. Grease two 1 pound loaf pans. Line with brown paper and grease the inside of the paper. Divide the dough into the two pans. Bake at 350F for one hour or until done when tested with a toothpick. Store at room temperature for at least one day before slicing and serving. Serve with marmalade, jelly or cream cheese. Also great toasted with butter. Keywords: Dessert, Intermediate, Bread ( RG789 )

Scotch Raisin Bread My Daddy made this recipe every Christmas for as long as I remember. That makes sense because my sister remembers him making it in 1946. She was 7 years old and found it amazing that Daddy was cooking. That was the year I was born in October. He got out of the Navy after WWII in February. (Do the math. I am a Californian by conception.) The original recipe is a clipping from a newspaper taped into the inside cover of Mom’s Woman’s Home Companion general cookbook that I think she got when they were married in the 30s. As I grew up, I was tasked with cutting out the paper for lining the pans. I have a sneaking suspicion that Daddy made me reinvent the way to do this every year so that my geometrical skills would get a work out. He didn’t keep a pattern and I think that was deliberate. He used brown paper from grocery bags. My sister and I make several batches every holiday season as a tribute to Daddy, we even have his pans, and we give the loaves to family and friends. I still have to cut out the paper. But, we use parchment paper now and I keep a pattern. I think Daddy approves. 2 eggs 1 c sugar 2 c buttermilk 2/3 c molasses 3 c sifted flour 1 tsp salt 1 tsp baking powder 2 tsp baking soda 1-1/2 c rolled oats, uncooked (get the regular type, not quick) 1/2 c chopped nutmeats (Dad used walnuts or pecans) 1-1/2 c raisins Beat eggs until light, add sugar gradually and beat well. Add buttermilk and molasses and blend well. Sift together flour, salt, baking powder and soda and combine with rolled oats, nutmeats and raisins. Add to egg mixture stirring only enough to combine. Grease two 1 pound loaf pans. Line with brown paper and grease the inside of the paper. Divide the dough into the two pans. Bake at 350F for one hour or until done when tested with a toothpick. Store at room temperature for at least one day before slicing and serving. Serve with marmalade, jelly or cream cheese. Also great toasted with butter. Keywords: Dessert, Intermediate, Bread ( RG789 )

Success! The temperatures from my sister's instructions were right on. It didn't take long for the mass to cool to about 110. I could still womp it up in the pot with my silicone "spoonula" and then I turned it out into a buttered 9x9 square pan. The cooled leavings in the pot tells me that I have the same caramely creaminess and a little crystallized sugar crunchiness that I remember. I am quite proud of myself since I have no idea what I am doing. In this case, science prevailed. Yeah... that's the ticket. ('Cause I sure didn't know what I was doing from the art department. )

The continuous creation of ever more creative idiots is indeed mind boggling. That is why restaurants need to decide on a policy and stick to it. I still think that establishing "family days" makes some sense so that all can be accommodated. that way, those that want to dine with kids, can. Then they can't really take a bitch about being refused to the press. And, the patrons that don't want to be disrupted by children will know which days to avoid.

Yes, I had a friend flying to France that was (for whatever bizarre reason) carrying a block of velveeta and a can of RoTel tomatoes. Same reason. His friends wanted t recreate that "white trash" dip stuff. (Hey, I like it. ) You are right on. Wrap it in Saran and put it in your carry-on so you can explain it. If you put it in your checked luggage it will likely be discarded. If it looks suspicious, they will just discard and not waste the time trying to confirm that it is not plastic explosive. (Though, some would say the Velveeta is just as dangerous. )

GO KRISTIN! I would love to see a blog from a different cuture and holiday experience. Please, please, please. *unashamed begging*

You just described my daughter. And we did take her places. My son was another story altogether. Not that he was bad. He just had a different temperament and wasn't able to do this until about age 6 or 7. That is where parental responsibility comes in. Parents are the ones that know what will work. If they don't make that determination correctly (and many don't), the poor restauranteur is screwed. He has to choose as to who to piss off. I favor pissing off the unthinking idiot that takes a child into an environment that they are not ready for.

I have just about completed the condensed milk recipe. I called my sister and she looked some stuff up and we came up with a bit more refinement of the method. Slowly bring up to 240F, yes it takes about 4 hours and seems to toast the milk solids admirably. Smells good in here. Now when it cools to 110F I am supposed to beat the hell out of it and turn into a buttered pan. We will see how that goes. Stay tuned.

Mabelline, you are an invaluable resource. Thanks for that information.

Good point. I wonder what "policies" some of these places have.

Marge is about 3/4 of the way down on page three here. I don't know how to link to a specific post. Mayhaw Man... Way to go for the kiddo. That is how my nephew started. Update on the braised Bambi. My nephew and I worked out this method last night. Since he is off to Fredericksburg for another hunt and I am home, my sister was left to carry out our instructions as follows: The about 1 1/2 cups of tender pork fat (think the fat under the skin of a ham) was whizzed in the food processor. The braising liquid was strained to remove the remains of the ginger slices and green onions. The fat and about 2 1/2 cups of liquid were combined in the pot and heated a bit. This formed a rich "gravy". The meat, pulled and roughly chopped like a pulled pork (about 6 or 7 cups), was dumped into the pot and mixed to coat the meat with the gravy. I haven't tasted it but my sister reports that we have venison luciousness. EUREKA! This concoction will likely get put up in Food Saver bags. Now she can't figure out what to do with all of that ginger. It is dark brown, has some of the flavor of the meat, but hasn't entirely lost it's ginger "bite" and isn't mushy. A slice on a cracker with some of our poblano cream was really good. (Now there is an exotic snack idea.) We are exploring pureeing some with a neutral oil for later incorporation into mayonaise, salad dressing, or other sauces. We hate waste.

The few posts above this one indicate to me that we really need to differentiate between "youngsters" (10 and above maybe?) and toddlers and infants. They are entirely different people. The older kids are capable of reason and control... IF they have been taught. Younger children are not. They are still in the "learning" mode and cannot be trusted under all circumstances where tedium and fatigue can exacerbate the situation. I had delightful experiences with my kids from maybe 8 or 9 on in fairly high end restaurants (not necessarily the top end) but would have been reluctant to include them any younger. Unfortunately, I have been in situations where even 12 year olds behaved abominably. That is definitely the parents' fault. If I am a diner in a high end restaurant and I see a "youngster" at a neighboring table, I am not too worried about the situation. If I see a toddler, I am likely to request another table or simply leave. BTW... Dim Sum is great fun with children. It is normally a family affair in a bustling room and an excellent way to start younger children on dining "out".

You are absolutely right about not feeding dogs at the table. Sophie was not fed at the table and was on a pretty strict diet but sometimes got treats from ingredents prior to salting, etc. She did, however, on particularly festive occasions, manage to sit in her bed across the room and STARE you into submission so that she got maximum treats later, having effectively induced a massive guilt trip in her humans. I am sure that the aristocratic Marge would never do such a thing.

Now THAT, dear ones, is LEFTOVERS! The picture of that soup actually made my tummy all warm. (I will bet Marge would appreciate a small bowl. )

Um... 80 other customers versus 2 small groups that are a real PITA... Not much of a contest there. The one complaining about the other is a prime example of the self-absorbed navel-gazers I was talking about. And wandering through the dining room with a screaming baby? That would have been the last straw, if just on the safety issues. The kids playing on the floor aren't exactly a safety measure, either. I don't think I would WANT them to come back. Also no mystery why the diplomat is a diplomat, is there? And he is obviously passing his skills along to his children. Admirable.

I am not sure why you are turning red? You have spent a lot of time and effort with your children. I agree that dining with a well trained and disciplined child is a delight not often surpassed. From the time he was about 12, my son enjoyed being "in charge" of dinner when he, his older sister and I traveled together. He chose the restaurant, made the reservations and escorted "his ladies" to the table. He asked intelligent questions of the wait staff. We had intelligent discussions about the food. I think he also enjoyed the astonished looks of the staff and other diners. Now... If you had your kids into a restaurant before they were ready for that particular experience... and they caused a disturbance.. and you ignored it... and justified it as their getting "experience"... and I was there... You likely still have the dagger scars from my stares.