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Maison Rustique

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Posts posted by Maison Rustique

    Corn flour vs. Corn starch in Irish Shortbread

    in Pastry & Baking

    Posted

    22 hours ago, blue_dolphin said:

    Since you're following an Irish recipe, that's probably going to be closest what they are making.  That said, you'd probably get a nice shortbread with either one, just different.  I've got a number of recipes for cornmeal shortbread and some that call for polenta.  They're going to add a bit of a gritty texture which can be nice, depending on your preferences. Do post your thoughts after baking!

     

    Today, I'm planning on trying a recipe for salted rosemary shortbread that's flavored with grapefruit zest.  It calls for 180g AP flour and 43g rice flour, assuming my pantry coughs it up 🙃

    That salted rosemary shortbread sounds wonderful! Please let us know how it turns out.

    • Like 1

    Corn flour vs. Corn starch in Irish Shortbread

    in Pastry & Baking

    Posted

    First of all, I am not really much of a baker, so be gentle with me and use little words. ☺️ 

     

    I love shortbread and in a cooking group, saw someone post about Irish Shortbread. That led me to looking for recipes. I saw one that calls for corn flour and another that calls for corn starch. I do know that these are 2 different things. Obviously, corn starch is much easier for the average person to find. So, my question is, what would be the difference in using one vs. the other? How would it affect the dough and the handling of it, and also the finished product? 

     

    I have never used corn flour nor have I ever baked anything that had a significant quantity of corn starch in it, so have no experience. Thanks for your patience with me and my probably stupid question.

    Trader Joe's Products (2017–)

    in Kitchen Consumer

    Posted

    18 hours ago, rotuts said:

    here are the two cheeses I mentioned above

     

    resting comfortably in their HomeAgingSystem 

     

    IMG_0556.thumb.jpg.8b675f53bee55f0e61167a833e06ea72.jpg

     

    ( these are saved potato salad containers , from MarketBasket

     

    that a accumulated over the summer.  the PS and ES there is

     

     quite good in the sense that the potatoes are fully cooked , and not overcooked

     

    and the egg salad is ' simple '   I found I can add to both , and selected pasta salad 

     

    and get a very nice version , with little effort ) ( imaginative effort varies )

     

    I decided I like this seasonal combo so much

     

    I have a few more in the coldest part of my refrigerator 

     

    which I will bring out and age after the two above are gobbled up .

     

    as I mentioned before , there containers are sealed as I have a problem w Fruit Flies

     

    I try ti remember to ' burp ' them from time to time , but It doesn't seem to matter

     

    the ammonia aromas dissipate quickly .

     

    but a consideration as the cheese gets older.

     

    N.B.:  the circular cheeses are small.  these cheeses will last  less than a week

     

    although I do try to give them more time.   they can get very very flavorful

     

    w time. Current  Kitchen temp  about 60 F  Ill keep doing this in the summer

     

    ( no AC ) do some aging @ room temp , then put the containers 

     

    in the refrigerator , bring them out , take a slice or three , containers

     

    back in the refrigerator .  and the slices are allowed to get to room temp.

     

    of course.

    I bought both of those cheeses yesterday, though both have best by dates that are much shorter than I'd like (next week) so I'll be eating them for lunches. I also got the new Kentucky Bourbon Cream Liqueur. I tried it in coffee when I got home and it was very tasty. I couldn't get my photo to load, but here's a link to reviews, though I don't see any reviews. Ha!

     

     

    • Like 1
    • Thanks 1

    Local specialties around the world

    in Food Traditions & Culture

    Posted

    On 12/2/2021 at 6:57 AM, weinoo said:

     

    I remember that (as an old deli man) as Taylor Pork Roll.

     

    image.thumb.png.6bcbe9a8dddf3491aed1eb90aba11c26.png

     

    I also remember a few other items we used to slice up for customers: New England Bologna and olive loaf.

     

    These (eG-friendly Amazon.com link) are a Philadelphia specialty...

     

    image.thumb.png.4f71f467ac38bb4fc2952f715fcc1c13.png

    @weinoo Those spiced wafers sound good. Is that the best brand? I think I'll order some to put out during the holidays. I think Ivin's brand also popped up--probably other, too.

    Cookbooks – How Many Do You Own? (Part 5)

    in Cookbooks & References

    Posted

    I've been collecting cookbooks for quite a while. Most of them stayed packed in boxes after we moved from California to Missouri due to space limitations. I am trying to downsize so we can move to an even smaller place, so began pulling in the boxes a year or so ago. I've already got several boxes of them I won't keep, my sister has taken a few and a friend took a few others. I'll get there eventually.

     

    Earlier this year, I started pulling one each morning and posting photos on my Facebook page. I have a few friends who have been fascinated in seeing some of the really old ones and it has been fun for me, too. I'd forgotten about so many of them! I wish I'd started on Jan. 1, because that would have been a good way to count how many there are. I've still got quite a few to go.

     

    And, bless her heart, an online friend needed to downsize, so she sent me two big boxes of cookbooks. Yikes! I know she means well, but I will likely be getting rid of most of them, as I just don't have space for all of them anymore. Not to mention that I'm always buying new cookbooks that come out thanks to some of you here with your posts about them (Vivian Howard's books!) and some of the other food groups I belong to. 

     

    I love my cookbooks. I hate my cookbooks. 🙃

    • Like 2
    • Haha 2

    Vintage Cooking Booklets and Pamphlets

    in Cookbooks & References

    Posted

    1 hour ago, Smithy said:

    @Maison Rustique, what a delightful book! The names of the dishes alone are a riot, but the illustrations you've shown really pull it all together. Have you cooked from it?

     

    Would you be willing to show a photo of the "Persimmon Sponge" pages? I've a plethora of persimmons and wonder whether this might be a recipe to try.

    @Smithy I have not cooked from it. And I'd be happy to show the Persimmon Sponge pages. Give me some time. I'm running a sick cat around today.

    • Like 1

    Rancho Gordo: Beans and More

    in Kitchen Consumer

    Posted

    16 hours ago, blue_dolphin said:

    Mine haven't shipped yet but I know what's in the box, thanks to the Facebook group.  

    As much as the FOMO kills me, I think I'm going to downsize to the bean club-lite.

    I made that painful decision last year and as envious as I get when I see what I'm missing, I don't regret it. My pantry was overflowing.

    • Like 3

    Trader Joe's Products (2017–)

    in Kitchen Consumer

    Posted

    I think I forgot to post about it a few weeks ago, but I got a loaf of the Organic Super Bread. It is full of nuts and seeds and also has grated dried apple, carrots and even a bit of banana. You don't really taste the fruit, but it gives it a slight sweetness. I was iffy when I got it then. Had a sandwich on it, which was a terrible idea. But toasted with butter, it is really nice. So nice, that I bought another loaf yesterday. 🙂

     

    Organic Super Bread

    • Like 2

    Trader Joe's Products (2017–)

    in Kitchen Consumer

    Posted

    I also got a couple of the St. Albans cheeses for $4.99 here in Kansas City. My only complaint is that they are so small. I easily could have eaten the entire thing, but stopped myself. I had it with the Rosemary Sfogliette. Delicious! I'd have gotten more because they did not have many, but the expire date was very soon. I hope it will be back.

     

    My store also had the figs that looked beautiful, but I knew I could not use them this week, so passed on them. 

     

    I did pick up a new spice blend that I haven't seen before -- Ajika Georgian Seasoning. Ajika I have not tried it yet.

    • Like 4
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