Matthew.Taylor
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Posts posted by Matthew.Taylor
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It took practically the whole day. But the cake for my niece’s 10th birthday is done!
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My most successful attempt yet at yeast raised dinner rolls!
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Here’s what I made (and have been getting ready for a week at least. Baltimore Pit Beef!
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42 minutes ago, oli said:
This is the recipe I have is this one: https://insanelygoodrecipes.com/robert-redford-dessert
Yeah, we’ve never used the vanilla pudding layer, but that looks identical to how we always served it. I just noticed that the recipe I linked also used the name “Better than Robert Redford cake.” I’ll need to come up with a better name for my recipe.
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1 hour ago, oli said:
Is that from Insanelygoodrecipes? Its in my file to be made, just waiting for an opportunity to make it - maybe a pot luck or church event.
Well, this particular recipe is my own work (and I really don’t think it’s done yet.) but for just better than Robert Redford, we usually use something like this.
https://www.cooks.com/recipe/f280j2b8/better-than-robert-redford-cake.html
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Ok, I recently spent a week at home while the family was in Florida. I had said I was going to do a baking project, but until the last few days, I had no idea what. Then I recalled an episode from season 5 of the Great British Baking show. The technical challenge was Mary’s Tiramisu cake. Duly inspired, I said out to adapt the idea. I thought then if the various desserts we usually made, and I settled on a dish known as “Better than Robert Redford” (also called better than sex, but…kids in the house, and all). We also called it Better than Jim Taylor (my dad). I present to you, my Better than Robert Redford Cake.
we have two layers of vanilla buttermilk cake, two layers of chocolate pastry cream, two layers of cream cheese filling, and one layer of shortbread. The frosting is stabilized whip cream, and chocolate shavings.
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8 hours ago, oli said:
Since the recipe calls for semisweet choc., what about using less sugar?
Have you done anything else from the book?
I've made Death by Chocolate with a modification of using love letters standing erect along the edge
I haven’t done anything else yet (and with my schedule, it may be awhile before my next big baking project). Using less sugar may work, but I would stick to the recipe for the first time at least. Only then would I go around messing with it.
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19 hours ago, heidih said:
Chocolate + dates is not s'mething I;ve ever done but it makes so much sense. Must experiment.
Dates are pretty sweet, so I suggest you start with a less sweet chocolate, and adjust to fit your taste.
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45 minutes ago, oli said:
I have done a couple of his recipes of this book, how do you like the Date Cake?
Moist. Very rich. My mom could only eat a small piece!
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Mom’s Chocolate Chip Date Cake from “Death by Chocolate.”
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Good news! They’re just fine! Thanks all!😁
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2 hours ago, Alex said:
I agree. In my limited cookie-baking experience (a good third of it chocolate chip, though), I'd say that creaming the butter and sugar together to start is the most crucial part. I suspect you'll be fine.
That’s the problem. These are Jacque Torres 72 hour cookies. They’re supposed to sit in the fridge for three days before baking, and I always do that.
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Today I made chocolate chip cookie dough for my mom’s big church meeting next Sunday. I had just added the flour mixture to the butter/sugar, and I noticed that it was a lot dryer than it used to be.
I had forgotten to add the eggs! I quickly added them in as the recipe said to. It looked a lot more like it was supposed to then. I added the chips and put it in the fridge for the next few days.
But is it ruined? Did adding the eggs at that stage just ruin it?
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Here’s what I made. Orange and sweet tea Bundt cake!
I made a little adjustment to the recipe. Adding a cup of toasted and finely chopped Pecans into the flour mixture. Also sone in the glaze. Glaze needs to be a little thicker next time.
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1 hour ago, lemniscate said:
Maybe jackfruit and liquid smoke for the fish spread would work?
I thought about this “vegan” Salmon.
https://www.sweeterthanoats.com/how-to-make-vegan-smoked-salmon/
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5 hours ago, Anna N said:
Am I the only one who thinks that this is just a bad idea? Kudos to @Matthew.Taylorfor wanting to surprise his parents and give them something approximating that which they can no longer enjoy. It is a fine sentiment. But as someone who is deathly allergic to one shellfish I can assure you life goes on without it. To eat fake crab, fake lobster or fake anything else does not strike me as something that appeals. No mushroom, no matter how expensive or rare, is ever going to even come close to the texture or taste of lobster. I only see disappointment ahead both for him and his parents. I say treat them to something else that they really enjoy and that is real. Just one person's opinion.
I understand what you’re saying, and I thank you for saying it. But I want to at least try, especially for the fish spread. I have a few possible ideas to use.
but again, thank you very much for this.
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9 hours ago, pastrygirl said:
What were their favorite shrimp or lobster dishes? If it's all about the garlic butter, lobster mushrooms would work great. Sea vegetables like nori, sea beans (glasswort) or kombu could help add sea flavor.
What's notable about the fish spread? Is it smoky, tangy, spicy? I've seen plant-based tuna at grocery outlet, could be worth experimenting with that.
Mom seemed to just love Shrimp in general, though judging by her tastes, I imagine Shrimp and grits would be a favorite. Dad just loved lobster and butter (he’s NOT a condiment person.) As for the fish spread, this video shows how it’s made (starts at around the 3:00 mark.)
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OK, my mother, and father
They LOVED Shrimp, They LOVED Lobster.
And they can't touch them anymore.
Yes, some years back, Mom got severely sick after eating a plate of shrimp. Her doctor revealed she is allergic to shellfish. Dad is allergic to fish in general, denying him the right to enjoy his favorite Fish Spread whenever we go down to St. Pete Beach.
I want to surprise them with something similar enough to the stuff they loved, the texture, the seasoning (Old Bay?), something that can bring back a bit of that feeling, with none of the potential for swelling up and going to the hospital. What can I do?
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I’m very happy with this! A bourbon fruitcake!
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Here’s what I made to go with dinner tonight. Italian bread from the Breadbaker’s Apprentice.
should it look like that inside, though?
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On 9/12/2022 at 10:40 AM, PatrickT said:
How did you like your sandwiches?Stumbled across this recipe yesterday, which you also might like to try. It’s supposed to be the closest thing to the Amoroso rolls of Philly Cheese Steak fame. Definitely want to try these, too!
For the most part, edible (lol) seriously, I normally use store bought bread, but I’d love to add some crunch to the bread. The thing is, I make my lunches the night before, and keep them in the fridge at work, so many breads like these Cubans, become harder to eat at lunchtime (not to mention the fillings can slip out near the end.)
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57 minutes ago, PatrickT said:
Assume this is the recipe?Yep! That’s it! I love how they look, though I had to make some subs for things I was lacking (butter flavored shortening for lard, and steel cut oats for cornmeal). As for how it tastes, I tasted a bit and I liked it, but the real test will be tomorrow’s lunch. I hope to get a good four lunches out of these. I’ll let you know.
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I’ve been looking for a way to upgrade my sandwich’s. So I found a recipe for Cuban bread in a recent issue of Bake from Scratch. Here’s what I got.
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Well, it’s not the prettiest thing I’ve ever made, but dad’s coming home from rehab today (Covid related pneumonia, plus COPD leaving him in a hospital bed for a month!), and German chocolate cake is his favorite cake. Still, I think it looks good overall.
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Filling for a Pork Roll?
in Cooking
Posted
Ok, I have a leftover pork shoulder in our deep freeze, and I want to do something with it this summer.
I was thinking slice it flat, put in a filling, roll it up, tie it up, and slow grill it. It’s just that I need a good filling for it. Anyone have any ideas?