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Maison Rustique

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Posts posted by Maison Rustique

  1. As best as I can remember, tonight was the first time in my life when I was insulted by being called a food. 

    I was telling a local chef (whom I admire) about a dessert I recently made, and my spouse said, "You're such a genoise."  At first, I thought he meant that I was a lighty delicate pastry that was a perfect foundation for wonderful things.  Then he clarified and said that I was being a sponge, trying to get the chef's praise.

    He was right, although I was rightly offended.  So, what other food insults are out there...

    I hope you said, "That takes the cake!" :raz:

  2. I've only done it one night for a friend who was short of help at the time, but here's what I'd ask after my one experience, which was when I was about your age (I'm now 53):

    How's your stamina? Good circulation? Can you take many hours on your feet/got comfy shoes? Got a great memory? Can you take criticism? Can you handle belligerent drunks/cranky chefs? (Yes, you get them in fine restaurants.)

    I'm sure that others who have done this more than one night can offer much more insight, but based on my one night of waiting tables, those are the questions I think you need to think about.

    Caveat: I did work in a cafeteria when I was 16. I wasn't waiting tables, but clearing them and then worked my way up to checking and cashiering. Lots of unpleasant stuff, but not terrible. Or maybe it was just that I handled it better when I was 16. :wink:

  3. because well, between that and the sour cream, and all the sugar... it's not even close to the taste of texture of soda bread anymore. you can call it whatever you want, you might like it better than soda bread, but it's something else entirely.

    And that's probably why it's the only Irish Soda Bread I really like. :wink:

  4. 4 Year old and I just made Deb's Mom's Soda Bread.  YUM!  Smeared with a little Kerry Gold butter and eaten warm for breakfast this morning, we're happy happy.

    We also made the chocolate orange soda bread from epicurious.  We subbed dried cherries for the candied orange peel ( I know I know) and it's yummers too.  Now we need to invite some friends over to share.

    thanks Deb!

    You're welcome! While you were posting, I was entering it into RecipeGullet. :wink:

  5. Mom's Irish Soda Bread

    Mom thinks she got this from a decorating magazine at least 30 years ago, but she's not sure.

    • 3-1/2 c flour
    • 1/2 c sugar
    • 1 tsp salt
    • 1/2 tsp baking soda
    • 2 tsp baking powder
    • 2 eggs
    • 1 pt sour cream
    • 1 c raisins (I use currants.)
    • 2 tsp caraway seeds

    Mix dry ingredients. Fold in eggs and sour cream. Stir in raisins or currants and caraway seeds. Mold into a round loaf (dough will be sticky), put into a greased pan (a pie pan works well) and sprinkle with flour. Cut a cross in the top and bake at 350 degrees F. for about 1 hour or until light brown.

    Keywords: Easy, Bread

    ( RG1670 )

  6. Is your recipe actually made with Irish Cream, thus making a sweet bread? Not sure this is what you're looking for, but it's my Mom's recipe for regular Irish Soda Bread. It's the only recipe for it that I truly like--very moist.

    Mom’s Irish Soda Bread

    3 ½ cups flour

    ½ cup sugar

    2 eggs

    1 t. salt

    1 pint sour cream

    ½ t. baking soda

    1 cup raisins

    2 t. baking powder

    2 t. caraway seeds

    Mix dry ingredients. Fold in eggs and sour cream. Stir in raisins and seeds. Mold into round loaf, (Will be sticky.) put into greased pan and sprinkle with flour. Cut a cross in top. Bake at 350 degrees for about 1 hour or until light brown.

  7. Much sympathy and best wishes for a speedy recovery. Having broken my foot quite badly a year and a half or so ago, I understand how terrible this is! :sad:

    I'm curious..

    You said "we" in your initial post. Can't the "other/s" help? :huh:

    That was how I existed during the first 2 months of not being able to be on my feet. I had help from family.

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