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Maison Rustique

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Posts posted by Maison Rustique

  1. 11 hours ago, heidih said:

    What are you blending? Our 2 Brauns are 30+ years old. Not as much used as yours but steady beasts. Maybe lay in some lightly used older ones when they were better made.  Probably cheap. 

    I can't recall if mine is Braun or Cuisinart, but I've had it at least 30 years with nothing breaking. But, I also do not use it as much as you do.

  2. No glue traps and no poison. The problem with poison is that the mice will go out after consuming it and then be eaten by a predator--possibly your cat--who will then get terribly sick and also die. Snap traps seem horrible but that or live traps/re-locating are the safest, most humane way to go.

    • Like 1
  3. I am new to clay cooking. I just got a Romertopf for Christmas and look forward to breaking it in soon. I am finding a wealth of information in the Cooking in Clay Facebook group founded by Steve Sando and Carolyn Tillie. If you aren't in that group, you may want to check it out. I hope I'm not breaking an eG rule by posting that.

  4. 17 hours ago, blue_dolphin said:

    I had some friends over last night and picked up a few snacks from TJ's.  Among other things, these little Langres cheeses were $6.99 each and absolutely delicious.

    647725929_IMG_1728(1).thumb.jpeg.c11e8fa4f9c042d60a6c56977306b691.jpeg

    Murray's describes this cheese thusly: "The elegantly wrinkled rind adds textural interest and develops a dense cream that is cakey at the core with a luscious creamline and distinctive porcine savoriness."  

    They went on to offer this serving suggestion, "Langres's signature, though, is its concave cap, designed to cradle a splash of terroir-appropriate Champagne. Cut a small slit into the middle to allow the bubbles to transform its demure fudginess into a brioche-laden creambomb," which I neglected to read about. I went back to TJ's and picked up 2 more so maybe I'll try it with them. 

    Everyone was taking pictures of the cheese so they'd remember what to ask for. 

     

    The rosemary mixed nuts were good, too.  The label says, "subtly sweet," which concerned me but I found the sweetness barely detectable and not off-putting at all. 

     

     

     

     

    I have had both of those and they are wonderful. We had the Langres at Thanksgiving and it was delicious. I'd hoped to get another, but every single one they had when I went a week or so ago was already past the best by date. It was not going to last until we would eat it for the holidays. I hope they will have a new batch in next time.

     

    • Like 1
  5. Just reporting in. I didn't get my vinegars started as early as I wanted, but I did get them going. I tried some experiments - Vanilla with strawberries (using TJs freeze-dried strawberries) and vanilla with lavendar. Will be anxious to see how they turn out.

     

    Yesterday was our annual Christmas lunch party with a local hardcore food group. We do a gift exchange. My gift was a grinder filled with the Flower Pepper, a bottle of Vanilla Vinegar, a bottle of Lemon Rosemary Vinegar and a jar of Thai-spiced peanut butter that I bought on Amazon (iI popped up when I was looking for something else and I couldn't resist. We have our parties at a wonderful place in KC (Waldo Thai) and everyone in the group loves Thai food. At the last minute I made some of those super-simple Pretzel Turtles and put them in a little box to add to the gift. The recipient was so thrilled! She messaged me all night after she got home telling me how excited she is to try everything.

     

    Now, the bad part of this was that my sister and her husband were also at the luncheon. I hadn't told her about anything I'd made because she is getting all that stuff for Christmas, too. I was hoping it would be opened far enough from her that she wouldn't see, but it was right by her. She didn't say anything--pretty sure she figured it out. LOL.

    • Like 2
  6. Mine did not have the cat or dog calendars--only the chocolate version. On the other hand, it was truffle heaven at TJ's when I went this week. I got truffle powder, truffle sauce and Black Truffle Alfredo Sauce. Also they had their holiday sets of honeys in really nice varieties. 

     

    • Like 3
  7. I can remember some years back that Folger's made coffee bags like this. (I got a free sample.) It was Folger's coffee, so was exactly what you'd expect, but it made me wonder why more companies didn't make them. Yes, pricey, but no mess and no waste. We now have a Ninja that makes single cups (without pods), but for years, I'd throw out about 1/3 pot of coffee that we didn't finish.

  8. I have just made a big batch of flower pepper. Looks beautiful and smells so nice! I thought I'd see if I can find cute (but inexpensive) grinders to put it in for the gifts. Bottles for vinegars, shrubs, etc. have arrived. Will start working on that after Labor Day holiday.

    • Like 3
  9. I already had a bag of RG garbanzos and just found another hiding in my pantry. I need to use these. Is there any reason I can't portion it out into small bags and freeze, so I can take one out for my lunch when I want it? Tips/suggestions?

  10. I did remember something I want to make and just ordered everything I need. Trader Joe's had Flower Pepper (black peppercorns with lavender, rose, cornflower and calendula) for one lousy season way back when. My sister and I both fell in love with it. Someone put together a recipe for it and I found it. Have just ordered all the flower petals I will need to make it. The recipe I found makes about 24 cups, which is way more than I want to make, so I am cutting it way down. I hope it will turn out OK!

    • Like 4
  11. Thank you all for these wonderful ideas! I ordered some pretty bottles, but need to think about some nice jars and/or tins. 🙂

     

    Will start working on a list of recipients and potential things to make so I can start planning and prepping. I'm so proud of myself for actually thinking about it now. I usually wait until mid-December and then realize there isn't time to do it.

    • Like 4
  12. I have decided to make some food gifts for the holiday this year and want to get started. I am thinking of flavored vinegars and oils, maybe some jams or spreads. Do any of you do this? What do you make? Tips? I've thought of various sorts of sauces and condiments, but not sure if that is overly ambitious. I'd love to hear from some of you who do this with more creative ideas than I've had so far.

     

    Thanks!

     

    P.S. For vinegars--just buy wine vinegars to start with or make my own???

    • Like 1
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