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Everything posted by schnitzel

  1. Maggie, did you shape the loaf 10 inches long by 8 inches wide as the recipe directs?
  2. You can find the sauce recipe here (scroll down.)
  3. Reporting back... My Christmas plum pudding was spot on. I couldn't have been more pleased. Took a picture as the flame died down.
  4. I grew up having a plum pudding for dessert every Christmas. My great-aunt Violet always made it. Sadly, no one asked her for the recipe. I have the recipes for the accompanying hard sauce and brandy sauce, and have the same pudding basin she used. Would like to make something close to what I remember, dark and rich. So, after mulling over dozens of recipes, I made a pint-sized pudding on Sunday. Here's the pudding basin... Butter the basin and fill with batter... Cover with buttered parchment paper, wrap with foil, and tie to secure... Steam a few hours... The pudding has firmed up now, looks and smells pretty good. Will store it in the fridge for a month. Of course, the proof of the pudding is in the eating and this will have to wait until Christmas. So, I'll report back then.
  5. Thanksgiving is my favorite holiday; the history, and our traditions are fascinating. Here's another short article: Piecing together the first Thanksgiving meal
  6. Interesting article and reviews. This book sounds very good. Thanks, Melissa.
  7. The confusion might be because in English "ie" is pronounced like "eye". As in: tie, pie, die, lie... The German "wiener" doesn't fit this rule and is easily misspelled "weiner." And an owner can name their establishment whatever they want. Krispy Kreme comes to mind. Anyway, I don't want to derail the original topic here. Back to wonderful hot dogs...
  8. No. Vienna is "Wien." And it's Oscar Mayer wiener, shortening of wienerwurst, from German Wiener "of Vienna" (from Wien "Vienna") + Wurst "sausage." BTW, Wiener Würstchen are called Frankfurter in Vienna and all of Austria. Same for wiener schnitzel —Etymology: German, literally, Vienna cutlet. In German, weiner is pronounced like "viner."
  9. Okay, made these yesterday. Used the same formula as before, although this time used all bread flour and kept the dough as wet as possible. Cooked them on a griddle, which is a bit more tricky than just popping 'em in the oven. Lots of nooks and crannies in these, very authentic-looking English muffins. Tasty, too.
  10. I have a Russell Hobbs stainless steel cordless electric kettle. Very fast.
  11. I made Beatrice Ojakangas' Danish recipe from Baking with Julia this summer. Very pleased with the results, really superb. And being able to watch the video first is a big plus. You can see the butter and layers in the dough here... Baked Danish... Close-up of flaky layers... Drizzled with glaze... Fresh strawberry jam and pastry cream...
  12. Thanks for the kind words. Next time I will cook them them on a griddle, just to see how they differ.
  13. Made sourdough English muffins yesterday. Here's the formula I used: 1/4 cup starter 1 cup warm water 2 T. instant dry milk 1 T. sugar 1 T. corn oil 2 1/2 cups flour (half bread flour, half all-purpose flour) 1 1/2 teaspoons sea salt Combine ingredients in mixer. Knead dough on floured surface until smooth. Rise - 1 hour in warm place, covered. Divide into 9 pieces (approx. 3 oz. ea.) Shape into balls, then flatten to 3/8" thickness. Place on sheet pan scattered with semolina. Allow to rest 3 hours in warm place, covered. Bake in preheated 450°F oven for 8 min., turn over and cook another 6 minutes. Remove and cool. After 3-hour rise... Fresh from the oven... Fork-split and toasted...mmm...
  14. My Chili starts like this: Had some hot green chiles from the garden so added those for a kick. Prefer to use beef chuck cut into 1/2" dice but ground will do in a pinch... No beans.
  15. Amy's Chili My best chili. From the Chili--Cook-Off XV thread. 4 slices bacon 1 large onion, chopped 3 lb beef chuck, 1/2" dice, or ground 1 T cumin seeds 4 cloves garlic, minced 4 large ancho chiles, ground 4 medium-hot chiles, ground 1 T paprika 1 T ground cumin seeds 1 tsp smoked salt 1 tsp Mexican oregano, crushed 1 tsp ground coriander seeds 1 tsp cocoa powder (unsweetened) 1 tsp brown sugar 1/2 tsp coarsely ground black pepper 1/4 tsp ground cloves 2 bay leaves 1 can beef broth (14 ounces) 1 can beer (12 ounces) 1/2 c brewed coffee 3 T tomato paste 1 T cider vinegar Toppings: minced onion grated Cheddar cheese sour cream crumbled bacon chopped cilantro In dry pan, toast chiles; remove. Toast cumin and coriander seeds; remove. Once cooled, place in spice grinder and pulverize to fine powder. Cook bacon in large pan; remove to plate and set aside. Cook onion in bacon fat until it starts to caramelize; then push to side of pan. Add beef and cumin seeds to pan, brown; then add garlic. Stir in seasonings and liquids. Cook chili at a bare simmer (partially covered) until beef is tender and sauce has reduced, about 4 hours. Adjust seasoning, if necessary. Remove bay leaves. Finish with hits of smoked paprika, fresh lime juice, and cilantro to brighten flavor. Serve with cornbread or over rice, with toppings. Keywords: Main Dish, Beef, American ( RG1470 )
  16. Quarter a butternut squash, scoop out the seeds (keep the skin on). Chop up 3 to 4 garlic cloves, sprinkle with about 1 tsp. kosher salt and mash into a paste. Mix garlic with about 1 tsp. ground cumin then add about a tablespoon of olive oil. Rub this all over the flesh of the squash. Grill. Yum.
  17. The only one I like in this category is Duchess, a small chain in Connecticut. Consistently good for decades. Love the chili cheeseburger, had fried clams recently and they were cooked to perfection—very tasty. I'd definitely try anything from their menu.
  18. Lisë Stern's The Chocolate Report was 12 years ago (1993). Here's another list: Dale's Chocolate Table —Merckens is near the bottom.
  19. Pumpkin Praline Pie is wondeful and I use roasted butternut squash purée instead of canned pumpkin.
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