Maison Rustique
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Posts posted by Maison Rustique
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54 minutes ago, Ann_T said:
@Maison Rustique, do you leave your starter out on the counter or do you keep it in the fridge until you
are ready to feed it again?
Ann, I leave it on the counter.
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I got a starter from a friend (who started it from scratch and named it Kevin the Levain). That friend passed away last year. I've had this going for over 2 years now. (Just an aside, I named mine Hemingway because Kevin's son also rises.) I began getting sick about 3 weeks ago and after a week, realized that I was sicker than I thought. I wound up in the hospital having emergency gall bladder removal. When I got home a few days ago, I spotted Hemingway on the counter and my heart sank. I took a look and sure enough it was brown and smelly. I was still not well enough to deal with it, but next day, I looked again and realized it was too far gone. Thankfully, I had put some discard in the fridge. I took it out, fed it and it is happily working again. Whew! I need to write up some instructions in case I am incapacitated again!!
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@ElsieD and @Tropicalsenior, I would love both those recipes, please, if you're sharing.
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I switched to Bean Club light so am not getting this one. Darn. I want those Santa Maria Pinquitos. /they are a must-have with grilled tri tip.
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That is way cool!!!
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Wow! That would be completely out of our budget. I can buy produce and meats at Sprouts for a lot less and get to pick it myself, so it isn't imperfect.
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@dtremit I feel the same as you. Without the discount, it just doesn't make sense. And I had the same experience with so many items already sold out in a short time. I'll see how it goes when I place the second order, but am thinking I'll probably discontinue after that. Again.
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I didn't notice until I went to use it last night, but the arugula in the order I got today was already expired and was pretty far gone. I have notified them.
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I signed back up with Imperfect Foods last week because they made me a good offer. I got all this for $35.xx including tax because they gave me 50% off. Three 18 Oz. pork loins which I will slice up into chops and cutlets and freeze. It arrived a little after 10 am which I was happy about. They have a new tracking system since I last used them and you can see where the truck is, what time it will be here and even send a message to the driver.
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I wish we got Fresh Direct here. I'll find out this afternoon what Imperfect Foods has in store for my first order.
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I finally gave into one of Imperfect's "please come back" offers and re-activated my account. First order goes in Monday. I'll try a variety of stuff while I've got the deep discount on my first 2 orders. My issues before were mostly in shipping--defrosted meats, damaged produce, etc. They claim to have vastly improved their shipping and packing, so we'll see.
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I also buy the Idahoan instant mashed potatoes. I use them more for making potato soup (along with real potatoes) than for eating as mashed potatoes, but I do eat them as intended occasionally. They are a great thickener for soup--use as much as you need out of the package and put the rest into a jar or baggie to use the next time.
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@ElsieD, those look perfect and delicious!
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13 minutes ago, Tropicalsenior said:
@TdeV and @Maison Rustique I have posted my recipe for Instant Pot New York Style Cheesecak.
I'm now working on the recipe for bread pudding made with leftover cake. But I'm having trouble coming up with a name. It's not bread pudding and it's not exactly cake pudding and leftover pudding just doesn't sound right. Maybe you could give me some suggestions.
Baked Pudding Melange
Baked Pudding du Jour
Thank you!!
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23 hours ago, Tropicalsenior said:
I will be more than happy to share recipes as soon as I get them in a form that I can put on the Recipe Gullet. Just out of curiosity, do you have my recipe for cheesecake that I posted on the instant pot topic? I thought I had posted it in recipes but I can't find it. If you don't have it, I will post it there, too. It is probably one of the easiest cheesecake that I have ever made because it uses just Pantry items and it has never failed.
I do not and would love it. Thank you!!
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5 minutes ago, Tropicalsenior said:
What a great idea @ElsieD. Thank you. With just two in the house for years, I've had to come up with a lot of small desserts. I've amassed quite a collection of small baking items. I have a six and a seven inch springform pan that I use to make cheesecake in my instant pot.
And I bake my cakes in 8 inch square glass pans that have snap on plastic lids. For muffins, I love these cute little silicone molds that are only two and a half inches in diameter. If I cut most muffin recipes in half, I get 12 to 18 nice little muffins.
I have a Hamilton Beach countertop convection oven that I use for all my baking. I use my big oven to store cast iron skillets and some cookie sheets. I used it Monday for the first time in 3 years to bake some baguettes because it goes to 500°. My little one only goes to 425° but it is perfect for small baking. I would never bake as much as I do if I had to use the big oven all the time.
When I read recipes now, I just automatically calculate if I can cut it in half and if the quantity will fit in my small cake pan or even a loaf pan. Sometimes if I wind up with extra batter I bake it in a little 3x5 loaf pan and that is Cooks treat.
There are still times that I wind up with leftover cake and when that happens I developed a recipe for a bread pudding type dessert that I make in my instant pot. It's a great way to use up cake, cinnamon rolls, or a quick bread. It's easy to make and you don't get tired of it because it is always something different. This pudding was last week's cinnamon rolls made with an eggnog type custard.
Served with a homemade butterscotch sauce, it was delicious.
Oh, I do hope you'll share some of these recipes. I do have the IP cheesecake recipe, but would love to see all the others you make.
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Thank you for this topic! We're only two as well and it can take forever to finish a full size dessert.
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1 hour ago, weinoo said:
This might be decent...https://www.mypanier.com/products/cassoulet-prepared-meal
Wish that place had been there when I lived about 5 miles from it! They have some swell stuff!
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Cassoulet smells so divine while it is baking all day, how could you ever wait to eat it the next day?!?! And I want the crunchy top while it is fresh out of the oven.
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15 hours ago, Amy D. said:
I wonder if any there are any sellers that can say that their white pepper is exclusively fermented in flowing water. I always think white pepper tastes of the smell of decaying chicken. I probably eat it fine when it's disguised by other flavours but as a main seasoning white pepper ruins a dish for me. But I love freshly ground black pepper
If you scroll down Burlap and Barrel's White Pepper page, it says it is fermented in a stream.
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15 hours ago, BetD said:
Found this in my store today, right next to the Mayochup…. there were 4 or 5 bottles, all set to expire Jan 2023. I imagine that speaks to how often they sell. I will keep an eye out and see if they get new stock, and if they do, I will give it a try. Probably good in deviled eggs??
Perinaise? I understand what it is, but what a dreadful name! Sounds like a disease in an unmentionable part of the body.
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19 minutes ago, FauxPas said:
When we were in Arizona, our basic table pepper was Trader Joe's Rainbow Peppercorns with the built-in grinder. The price was very reasonable and I thought it was a decent product. I wish we could get this up here.
Trader Joe's Rainbow Peppercorns , a Mixture of Brazilian Pink, Indian Green, Malaysian White and Indian Black Tellicherry Peppercorns
I have one of these and use it often. Very nice and great price!
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I love brined green pepper but can seldom find it anymore. I used to buy it regularly in the supermarket in So. California. Has it just fallen out of favor now or is it just scarce in the midwest?
As far as my pantry goes, I have white, black, green and pink, I think. I like them all. Husband is not a pepper person, so I don't use them as often/as much as I'd like.
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I made this Parmesan Mushroom Casserole for Christmas dinner. I tweaked the recipe with a generous splash of sherry, thyme and lemon zest. It was absolutely delicious and went perfectly with the beef tenderloin.
I also made Creamed Kale as a side. I'd thought about creamed spinach, but was afraid the spinach wouldn't hold up well to having to prep ahead of time and cart it to my sister's house. This was so easy and really tasty!
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Pot Noodles/Cup Noodles/Instant Ramen
in Ready to Eat
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I get this at Costco and keep it in the pantry to use for emergency/quickie meals. Easy to nuke and add protein/veggies and you can easily adjust the spiciness. I'm not a dry ramen connoisseur, but think these are the best I've tried.
Snapdragon Vietnamese Pho