kjente2
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Posts posted by kjente2
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I don't remember if this little tip was in the book, but one that I learned from a class with PR. Put a wet towel over your oven window to protect it as you fill the heated pan in the oven. If water spilled, your class could explode, this would create a barrier to prevent that. Then you remove the towel and go on as usual.
Beautiful Bread!
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You can go to Ingegretsen's market on 11th and East Lake, at least I think I remember it being 11th, it is one block off of Bloomington on Lake. They have lingonberry sauce. They also have a butcher shop where you can buy a meatball mix that is just great and traditional swedish sausage. The lines at this time of year are long but well worth the visit. It's a little hole in the wall treasure.
If you want to make the mix yourself, I use 1/2 beef, 1/4 ground pork, 1/4 ground veal, mixed with minced onion, bread crumbs soaked in some milk, beaten eggs, some ground allspice, salt and pepper, sometimes a little nutmeg. I have never measured so I can't tell you the amounts.
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Both parents from northern Minnesota. Grandparents from Norway, Minnesota and Wisconsin. We always had at least 4. Pecan, Pumpkin, Fruit (Cherry, Pineapple, Apple), Chocolate or Cream (Banana or Coconut). Most would have at least a little of two or more.
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It was really great, although I found her requirement that the peppers be peeled raw, with a vegetable peeler, to be easier said than done. It was well worth the effort.
You will want to get a messermeister serrated peeler. Its a great little tool.
http://www.surlatable.com/common/products/...m?PRRFNBR=12303
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Thank you, Chef Reinhart. Your passion for teaching and bread have made this lesson a great deal of fun.
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I will generally ask whether it is a "scratch chicken" or they are using free range as an organically fed chicken. It was a rude day of awakening when I learned that I'd have to ask what free range meant to whomever I was purchasing from. Rosie is what I purchase in California. If you happen to be in Minnesota, there is a woman at the Minneapolis Farmers Market that drives down from St. Cloud on weekends that had the best chickens I've ever tasted.
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Of the smaller models, I have and like the Krups. I wasn't sold on the design of the paddles in the Cuisinart being sturdy enough. That said, if you were to buy the cuisinart at Williams Sonoma in the not too distant future, you would receive and additional freezer bowl at no extra cost. The cost is $49.95.
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I agree with rinse a few times, if it isn't cultivated wild rice, DO check for small stones. The native harvest in a two man canoe with a tool to beat the rice into the canoe for later packaging. Small stones do get into the bogs where the rice grows. If you can let it sit in the fridge overnight, it helps in reducing the cooking time. I know others that will pour boiling water over it, , let it sit for an hour or so, repeat three times and then cook in chicken stock and water. My personal preference is to not mix it with other rice, but thats me.
If there is extra for some reason, it freezes well for soup or whatever another day.
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My bet says Racine, Wisconsin, capital of Kringler.
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They do have a professional school, as well. I met someone who was going to be starting there last fall.
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Growing up in Duluth, Minnesota, we had a garden that covered a city block, my great-grandparents were farmers and my mother could cook. She did can cherries, tomatoes, green beans, and we had a huge chest freezer. Duluth doesn't have a long growing season, but we made the best of it. Raspberries we grew, but blueberries came from hunts in the woods, I don't remember strawberries. We grew apples, pears, cherries, and plums.
I now live in northern California. I grow vegetables (tomatoes will never be as good as at home), lemons. We are fortunate to have a yard. There are some thing you have to have shipped as its just not as good as at home. Apples, for one. Anything that needs a number of cold days in the dormant period to have high flavor.
Great article! Made we want to go home.
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west side of which city?
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You could try Lawrence Meats in Alamo. It just off 680 and El Cerrito on San Ramon Valley Blvd (which could be called Danville Blvd or something close in that area).
Katrina Rozelle is in the same shopping area. Her cakes look amazing.
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We had dinner here our first trip north from the bay area. It was a wonderful atmosphere and we enjoyed our meal very much.
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white albacore, celery, green onion, paris seasoning(a penzey's thing), salt, mayo, lemon zest, lemon juice. On pumpernickel, toasted.
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Lynn Rosetto Kaspar "The Splendid Table" "The Itallian Country Table"
Local tales, the people, tradition, history, geograhy, and great food.
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"What is CJ's?"
Is it who is CJ? The newpaper herb cain wannabe?
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http://www.cafeesin.com/id15.htm]Cafe Esin
Here is one you don't hear about much.
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its east bay, but very good.
http://www.cafeesin.com/id15.htm]Cafe Esin
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have you tried half.com? usually a good selection, reasonable, and they don't gouge you with
shipping
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my favorite is a homemade carrot cake.
one not mentioned is a princess cake (the three scandinavian princesses created it). Wuollet Bakery in Minneapolis has the prize on that one for me so far.
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Matthew, back in the day of "Cooks of Crocus Hill" (same building Cafe Latte is in) which moved across the street and became Thrice, I took several classes there. Lynn was teaching and if I remember right was and still may be one of the owners. She is a delightful woman. Thrice may help you get in touch with her if MPR doesn't work out. good luck!
me and my cake pans
in Pastry & Baking
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I put a five shelf 2 door cabinet in the garage. It's about 7 feet tall and 3 1/2 feet wide. Then got vertical organizers from the container store. Cake pans are nested and rest vertically. Muffin Pans are on their own unless they are the same size. Loaf pans, nested, and so on. Gadgets that I don't use every day, like the meat grinder and pasta maker are stored there as well.