Tropicalsenior
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Posts posted by Tropicalsenior
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I made a batch of herbed muffins using this recipe. I only made half a recipe and baked them in my mini muffin tin. Haven't tried them yet but they look okay to me.
I was out of bread to have with spaghetti tonight.
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After my first total failure, I always baked mine in the oven. I also never trusted the amount of moisture in the recipe. I always checked the dough as it was mixing and either added more liquid or added more flour as it was needed.
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Reading over the recipe, my guess would be too much liquid. But then I'm only judging the amount of liquid that my flour would take. I know from experience that that in Canada is much better than what I can get.
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36 minutes ago, Darienne said:
What I did wrong...I have no idea. None. Not a one.
It happened to me once and I had no idea what I had done differently. But after that, I just used the dough cycle and baked the bread in the oven.
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I thought of this topic last night because we had pork schnitzel with a creamy Piccata sauce.
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@TdeV when I go shopping this weekend, I'm going to see if I can get a different brand of brown sugar and I will try it with oil. The cake has a wonderful flavor and I think it's worth giving it another try with maybe a couple tweaks.
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1 hour ago, TdeV said:
@Tropicalsenior and @OlyveOyl, what size pans are you using?
(I gotta say your desserts look out of this world!)
The cake pan that I use is 7-in square and 2 in deep. That's another factor that might have made it dry. Being glass, perhaps I should have lowered the oven temperature a bit although I don't feel that it was overbaked, just dry. I really like these pans because they have Snap-on lids and the cake keeps nicely in them.
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5 minutes ago, rotuts said:
but more frosting is more frosti9ng
True, but this frosting is very sweet and too much was TOO much.
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1 minute ago, TdeV said:
@Tropicalsenior, that looks delish! What do you think would make it less dry?
It could be the brown sugar that I use. The brown sugar here is coarser and doesn't dissolve as well into the batter. Also, the recipe calls for shortening and I think it might be better with oil or butter. The flavor was delicious.
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7 minutes ago, Dejah said:
commercial size cans of pork and beans,
Funny that you should mention those today. Last week I found this recipe for English Style Heinz baked beans. I gave it a try and it's pretty tasty.
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Made a Butterscotch Cake with Penuche frosting yesterday.
I only made half a recipe and I should have only made a quarter of the frosting. Really great flavor but I think it was a little dry for my taste.
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11 hours ago, haresfur said:
Can't your recycle squeeze bottles of something else from the store?
I've done that but the problem with those from the store is the design of the bottle. They all seem to be designed so that it is impossible to get the last few tablespoons out. I guess they sell more that way. Call me cheap, but it's always irritating to be washing money down the drain.
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15 hours ago, C. sapidus said:
(tasted great but looked, uh . . .)
I read this at three in the morning and the kabobs looked fine so this morning I compared them with the kebabs that my friend from Iran made for Thanksgiving
Then I went back and looked at those that your wife made. Uh.. yeah. See what you mean.
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The more I think about it, the more I like your idea. Eat it right out of hand with the flavor undiluted by anything else. And the sooner the better before it has a chance of getting rancid.
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33 minutes ago, heidih said:
Jamon I would think
No, for some unknown reason, some people like jam on ham.
Putting jamon on him would be a bit redundant.
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My favorite way to eat this ham is on a sandwich with brie (which of course you would have to import from Brieland) on a really good baguette. Maybe you could use some of that good French bread that you showed the other day.
Then again, on a more practical note, it's wonderful wrapped around a slice of cantaloupe.
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5 minutes ago, liuzhou said:
No. Never. I have been invited to "Western" restaurants, though.
I just spent two days reading through 'Worst Meals'. It seems like the Chinese have better sense than most of the westerners.
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Oh my God! That looks like an over aged Twinkie.
Just curious. Do you ever get invited for dinner and they have tried to cook Western food to make you feel at home?
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9 minutes ago, ElsieD said:
Thanks. This looks like an idea long overdue. It seems that they would be great for plastic containers in a pantry but it says that they are not recommended for use in a refrigerator which is where most of my concoctions wind up. Have you had trouble with them dissolving from condensation?
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3 minutes ago, gfweb said:
They are so cheap I just toss them when they are dirty
And the only decent canola oil that I can buy here only comes in a gallon jug.
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Good idea, thank you. That I can get down here. I gave up on masking tape as too hard to get off.
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I used to use them for homemade dressings and sauces but stopped it for the simple reason that sometimes I couldn't remember what was in them. Has anybody ever devised a good method of labeling them? If so I'd like to hear it because they are handy for this.
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This topic is mean, nasty, and one of the most hilarious things that I have read in years. It deserves to be revived.
My experience was a 10-year-long nightmare of meals at my ex-mother-in-law's. In other threads I have written about some of her most notorious failures, liver that you could sole your shoes with and pie dough that could double as eternal road paving but for the others, I could write a book.
One gruesome creation was her refrigerator soup. Once a week she would take all the leftovers in the refrigerator, put them in a huge pot and pour water on them. She then proceeded to cook it for about an hour or two and serve it as soup. Fortunately, the leftovers were served to the dogs. They always had a pack of half starved mongrels that would eat anything.
She did a lot of baking and for that she saved bacon grease in 3 lb coffee cans and stored it on top of her kitchen cabinets. Everything was made with rancid bacon grease. Pie dough, cookies, cakes, you name it. In fact, the whole house smelled of rancid bacon grease.
One Thanksgiving, I gave birth, prematurely, to my youngest daughter and when I was rushed to the hospital early that morning I left the refrigerator full of turkey and all the trimmings ready to be cooked that day. She showed up at our house before I got home and decided to cook Thanksgiving dinner before I got there. She shoved the turkey into the oven, as is, and made her refrigerator soup from the sides that I had ready. The only way to describe that poor bird was unseasoned turkey jerky. And of course, you guessed it. The neck was still in the cavity and the giblets were still in their paper bag in the neck cavity. And the whole time she complained to me that the least that I could have done was to have put the turkey in the oven before I went to the hospital so that her son could have had Thanksgiving dinner on Thanksgiving.
To this day, I have a cast iron stomach. And I think it was all from the training that I got at her table.
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I think if I were to buy any squeeze bottle with a lid I would check out these.
They even have a really neat video with instructions on how to use them!
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RIP: Mimi Sheraton
in Food Media & Arts
Posted
The first two articles above are both behind paywalls. But I did find this
https://www.grubstreet.com/2023/04/mimi-sheraton-ate-everything-for-us.html
She was an amazing woman.