SLB
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Posts posted by SLB
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Why would a recipe for candied ginger call for sugar (lots), AND light corn syrup? The concept involves multiple rounds of boiling in sugar, followed by long soaks. The second round, however, specifies light corn syrup.
This is from the Time Life Good Cook series, which never really misses a landing. And I know that corn syrup makes for a different texture. But I'm not sure why that would be meaningful here. What on earth is the purpose of the corn syrup round???
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They are awfully pretty.
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39 minutes ago, Margaret Pilgrim said:
My mother made extraordinary from scratch baking powder biscuits and fabulous French bread.
Chile'. I would've been that annoying neighbor-kid who had to be flat-out ousted to get to go home.
I know this because, my actual next-door neighbor as a kid lived in a house with real cheese, which they had every afternoon for this event called a "snack". I basically tried to be living there, every afternoon.
Because over at my house, such a suggestion for a "snack" was met with, "you'll spoil your dinner!".
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I love this thread.
My mother was a dreadful cook, but disciplined and dutiful. When she made "spaghetti" -- a dish which, on it's own, my father did NOT accept as functioning as some kind of meal, because he was staunchly opposed to filling your belly with starch -- but when she made spaghetti, the spaghetti was boiled a hundred years; rinsed in cold water (to remove the excess starch!); and returned to the double boiler (the one with the holes, I believe in other homes this was called a "steamer"). It stayed in the double-boiler for the whole time while the rest of the meal cooked. It could be hours.
You guys. I am still really angry about this.
Anyway. @liuzhou, I still remember the picture you posted of your mother's face when you appeared in front of her at her party. It sounds like she had a long, full life; I am sorry for your loss.
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I'm sitting here in a hoodie, a fleece, and a down vest. I am generally confused -- last weekend I was so hot I was researching Biden on climate change -- and now am thinking, maybe I just need to go to bed.
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I know. I know. I just . . . I have, atypically, just not been up for grease everywhere right now.
It's chilly right this second tho (we're not far from each other, I assume it's chilly for you too). I really better deal with this before the temperature jumps back up.
Sigh. Tomorrow. Tomorrow morning. It's gonna be Sunday church of tallow up in here.
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I guess I was assuming that un-rendered fat would operate more like meat than like fat: while rancidity is a potential, there are in addition a whole host of other problematic potentials, too.
It's comforting to hear folks affirming the idea that it might be just fine.
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I don't know if this query is absurdly, stupidly basic; but I am embarrassed about the lapse which is reflected in my having to ask.
How long can I keep un-rendered beef fat (suet) in the refrigerator. It was previously frozen, but I did not have room to put it into my freezer with the actual beef. I haven't gotten around to dealing with the rendering, and it's been exactly two weeks.
Toss???
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I am loving everything about this thread.
As a child, the thing I ordered in restaurants whenever we went to restaurants -- (which wasn't often, this was the 70s, weren't restaurants strictly for "occasions"??? Maybe they were really diners we were going to, I don't know) -- anyway, the thing I always got was "hamburger steak". I kind of remember being very concerned/intrigued/committed-to-figuring-out whether the "salisbury steak" at school was the same thing. I thought the potential for confusion was a Big Problem. Possibly even an engineering problem (my dad was an engineer, I thought it meant "smart").
My main other-mother was from Lafayette. Which she pronounced, "LAAAA-feeyette". "La" like a baby's "waaah"; "fy" quick-almost-swallowed, "yette" kinda spit out.
They moved around the country (she married a man who was what used to be called "an IBM-er") -- and were living near where I went to college, during my college years. Which are important years to have an other-mother. Anyway, after retirement, they settled back home.
She remains one of the top two cooks in my life, ever. When I lived in Alabama I would hightail it to Lafayette whenever possible. For the love, but even more for the food. Honestly? Her meals probably kept me from succombing altogether to depression when I was in college.
I think I need some Louisiana eatin', urgently.
On topic -- I have a lot of people in my professional life who have a whole lot of needs that present in a frame of straight insanity. One expert psychologist I was escorting on a work trip needed a hotel room that had not been cleaned because she had a "very fragile liver" that could not handle so much as a whiff of residual industrial cleaner.
Why yes, she drank with dinner. Yes. Plenty.
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Weinoo, what is that yellow scoop to the left? It looks thick for mustard.
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I am about to dive into a scary-looking tongue that came with my meat, sometime before too long. I was really glad to find this thread, with the very delicious looking pictures.
Also? I miss @HungryChris
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Mustards is my favorite of the greens. I am very pro-pork, myself; but I find mustards sauteed in olive oil with onions, garlic, and s&p to be just wonderful.
ETA: I know that's not really a recipe . . . .
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This sounds like the HC mushroom wonder, which I now make every fall. Hmm . . . .
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So, asparagus season.
In candor, I have not stumbled on a pickled asparagus recipe that I LOVE (although there are plenty that I like ok). But I do eat a lot of pickles every whichaway, so I figured I may as well keep trying.
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On 5/9/2021 at 8:42 AM, teonzo said:
Talking about sustainability with these choices has really no sense, it's just smoke in the eyes for marketing reasons.
This. I find it downright wacky.
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With an acknowledgment that this may be a separate thread -- what are you doing with alla that appleseauce? Do you eat a pint a week, straight?
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On 4/27/2021 at 11:13 AM, Katie Meadow said:
Cows also put out an enormous amount of methane, causing almost 10 percent of anthropogenic greenhouse gas emissions and contributing to climate change."
This is really not true. Even the folks who published the original lone study have retreated from this. It's more like 2%.
The total number of ruminants belching methane while roaming the earth has not changed all that much in the last 200 years, although the demographic shift from wild ones subject to political removal (namely, bison) to cows is significant.
What has changed, of course, is the human-community's use of fossil fuels. When you compare it to the environmental impact of shipping fruits and vegetables to rich markets, the climate case against cows tends to fade.
ETA: not to mention, it avoids the whole late-20th-century problem of so many human eaters thinking that eating "beef" means eating "steaks". Is whole-animal eating an environmental problem in a world where so many people insist on air-conditioning?
Sorry if I'm coming across like a jerk. I think the marketing/messaging around environmentally impactful decisions is often un-scientific. People eating less beef and more year-round vine-ripened tomatoes . . . sigh. I find it very frustrating.
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I am in something of a rut, which is weird because my freezer has just re-filled with pork, beef & lamb coming soon, spring veg, etc.
So I poked my head in here for its reliable boost. It did not fail.
Shelby, I somehow missed that you and Ronnie had been living this way for so long! I *really* wish I could read the blogs from those first years, girl.
Anyway. Carry on, Shelby and all. Over here -- I found some cream cheese in the freezer, along with pimientos. I'm making me some [freezer-burnt] pimiento cheese.
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Plain-sugar, upper right; Chili-sugar, upper-left; Sugar-sour, bottom.
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[Dumb] question about candied citrus.
I am dealing with all of the collected citrus peel in my freezer, finally. There is too much of it. People, I don't even eat all that much fruit, so I don't know what is happening here.
But anyway, where was I. So -- the OLD-timey recipes have you candying the prepped peel in heavy syrup for several hours, followed by the final sugar-roll and whatever you're gonna do.
The NEWfangled recipes have you candying the prepped peel for, like, 10 minutes.
I assume that the former is a true preserve with a durable shelf-life, while the latter might . . . mold or something, after awhile; is this correct?
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You're a good egg, liuzhou. Even with that thin membrane. 😊
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Got it.
I'll probably study the terrain for long past the time this pork will be in my freezer . . . .
There are three different pork-based meatballs that are already in my regular rotation. One is from Marcella Hazan, it's tiny and gets fried, and then baked into a bech-pasta situation. Mine have never been as tiny as Ms. Hazan prescribed, I just lose my mind with that; but, still small enough to successfully fry.
I also make a Mexican pork-beef meatball from Diana Kennedy for "albondiga" soup; this is possibly similar to what @Darienne mentioned upthread.
And also a pork-forward meatball, which is ultimately flattened to thinner than a pancake for shallow-frying, called a "pachola'. I think this is also from Diana Kennedy, but I don't remember.
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4 hours ago, liuzhou said:
There are literally thousands of Chinese dishes that use ground pork.
As I said, Chinese food is one of the cuisines that I eat almost exclusively out. Or did, anyway.
I am hearing a clear direction for my 2021 cooking, I guess I better find me a good starter book.
Absurdly, stupidly basic cooking questions (Part 2)
in Food Traditions & Culture
Posted
Thank you!