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Maison Rustique

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    Sorghum

    in Cooking

    Posted

    15 minutes ago, Katie Meadow said:

    Yes I'm a fan! Of the syrup, that is. My first taste was "sorghum butter" served with bread at a restaurant in Tennessee. It  was just sorghum mixed into butter. We eat a lot of biscuits in our house, and I keep the sorghum in a squeeze bottle within arm's reach of a biscuit, whether the biscuit is fresh out of the oven or toasted the next day. I like it in hot cereal too and sometimes on pancakes when I don't feel like maple flavor. Doesn't taste like anything else, I don't think. I don't cook with it but I imagine it would work well along with other sweeteners in a pecan pie. 

     

    I am also a big fan of Steen's cane syrup, which is less sweet than sorghum and more mellow than molasses.That works in pecan pie, granola, etc. Also on biscuits! 

    I need to make up some sorghum butter and make some biscuits! Or pancakes! Now I'm hungry!! I have heard of Steen's but have not had it. I'll check it out. Am sure I can order online if I can't find it locally,

    Sorghum

    in Cooking

    Posted

    I have a milkman (I'm not being sexist, that is what the company calls them.) from a local dairy. They offer a lot more than milk products and last week they had sorghum. Growing up, I recall my Dad loved it. I can't really remember what Mom made with it, but she likely substituted it for any recipe that called for molasses or served it with hot biscuits and butter. So, with that memory of my Dad, I had to order a jar.

     

    Now I'm trying to figure out how I will use it. I found this recipe for Pecan Cobbler that sounds pretty darned good, but haven't made it yet. I saw a recipe using it in a brine for chicken that seemed interesting and I could also see it to make a glaze for ham. 

     

    Any sorghum fans here?

    May be an image of medicine, drink and text that says 'Missouri in Made Jamesport Made Amish Fe Fresh Jamesport on 9/18/23 9/1 Sorghum Û'

    • Like 2

    Which Bread Machine Do You Use Or Recommend

    in Kitchen Consumer

    Posted

    I have a Breadman Ultimate that I've had for probably 30 years. It looks similar to  he Zojirushi posted here, but am sure there are major differences in the works since it is so old. I do occasionally bake in it, but mainly use it for the mixing and kneading and rising until time to shape. I have a Kitchen Aid mixer but have not used it for kneading. I should give it a try sometime.

    Reviewing food history: How much do you take your kitchen and your modern conveniences for granted?

    in Food Traditions & Culture

    An abundance of thyme

    in Food Traditions & Culture

    Posted

    I've made lemon thyme pound cake that was loved by all. I think I just used a regular recipe and added lemon zest and thyme and made a glaze with the same.

     

    I can't recall the maker, but I often buy a goat cheese that is rolled in a blueberry/thyme thing. I think you could do this yourself--I'd likely get freeze-dried blueberries (or KAF now has a blueberry powder that I haven't tried), add finely chopped thyme and roll a log of goat cheese in it.

    • Like 1
    • Thanks 1

    Reviewing food history: How much do you take your kitchen and your modern conveniences for granted?

    in Food Traditions & Culture

    Posted

    I love The Townsends! I don't know if they still have it in print, but they used to publish a catalog of reproduction clothing and kitchen/cooking items. I've never ordered anything, but it is great fun to browse it. There are a couple of other video series that feature historical cooking/food. I'll write myself a note to take a look for them to post. And I know I have some historical food books--will also try to track them down. Will take me a while. I've got about 503 balls in the air right now.

     

    And member (former member?) @Carolyn Tillie blogs and gives talks on food history. Be sure to follow her. If you need links, I'll get those, too.

    • Like 2

    Remembering Anna N

    in Member News

    Posted

    Thank you for sharing all this with us so that we might know her a bit better. She leaves a huge hole in eG--things simply will not be the same without her. Many condolences for you and all her family and friends. May she rest peacefully.

    • Like 8

    Imperfect, Misfit, Etc. (The Food Delivery Services)

    in Kitchen Consumer

    Posted

    I did not complain to Misfits, so was surprised to get this email this evening.

     

    Quote
    Hi DEBRA,
    At Misfits Market, we do our best to bring you exactly what you order so you’re not left empty handed when it comes to feeding you and your family. Unfortunately, we ran into some bumps along the road this week that led to your order definitely being lighter than originally planned. We already removed the charge for these missed items. However, we wanted to do something extra to make it up to you!
    To say sorry for this slip up, we’ve refunded your shipping fee of $5.99. You’ll see this amount returned back to the original payment method in the next 5-10 days.
    Please know that we always do our best to prevent these snags from occurring, but when they do, we’ll do everything we can to make it right with you. We appreciate you sticking with us, and we’re excited to continue reimagining the food system with you!
    - The Misfits Market Team

     

     

    Maybe they are reading eGullet! 

    • Like 1

    Imperfect, Misfit, Etc. (The Food Delivery Services)

    in Kitchen Consumer

    Posted

    When I decided to give Misfits another try, I was very happy--for a while. I'm discovering that the prices are higher than I can get locally. And it has been increasingly difficult to find items to order that aren't already sold out at 2 minutes past my order time. I didn't order for 3 weeks because I had some other things going on and by the time I could get online to order, there was nothing left.

     

    I did order this week and was reasonably happy with what was still available. Or so I thought. My order arrived early yesterday morning with no ice pack so I'm glad I was home. Out of the 10 items I ordered, I got 4 of them. It is impossible to plan meals when it is this unpredictable. I'll find a better source somehow. 

    • Like 1
    • Sad 1

    Dark Leafy Greens and how to get more of them

    in Cooking

    Posted

    I make a panade with spinach and mushrooms that is delicious--I'll look for the recipe later. Just about any Rancho Gordo beans cooked with hearty greens is going to be delicious--I don't use recipes for things like that. We just call them Beans 'n Greens.

     

    I love buttered sauteed spinach with new potatoes, too.

    • Like 4

    The Bread Topic (2016–)

    in Pastry & Baking

    Posted

    12 hours ago, MaryIsobel said:

    Those look pretty darn professional and your timeline for proofing works a lot better for me than AnnT's (who I am convinced is part owl!)

    I don't think AnnT ever sleeps at all! I can't believe she does all this and holds a job, too!! Superwoman!!

    • Like 3

    Favorite Crackers

    in Ready to Eat

    Posted

    Trader Joe's had some Brioche Toasts for a while that I loved, but they are no more. I like Wheat Thins and Cheeze-its extra brown version for mainstream crackers. But Effie's Homemade Biscuits are my latest obsession. Funny this thread popped up because I just posted about Effie's on Facebook today. So far the oatcakes are my favorite, but I still have a few varieties to taste.

    • Like 1

    The cost of food

    in Kitchen Consumer

    Posted

    I was an avid Aldi shopper for several years, but the one nearest us started to decline in terms of inventory (shelves often not stocked) and apparently distribution issues, as they often do not receive the items in the flyer. The quality of the produce has also declined. I seldom go anymore.. Actually I seldom go anywhere except Costco (because we get our prescriptions there) and anything else I need, I order for delivery. I always loved grocery shopping and really miss it, but trying to drag my husband out to go like I used to is just too difficult and I can't leave him alone.

    I do have to say that Sprouts (I think they are national?) has replaced Aldi for me and a friend of mine for bargains. If you go frequently, they mark down foods (meat, seafood, product, pantry items) drastically when it is on the verge of the sell by date. Last week, my friend brought me a huge package of scampi with asparagus that was expiring the next day. It was marked down from $17.xx to $.98. Also a package of beef tips for under $1. And this week, he brought me a package of marinated spicy orange salmon that was not close to expiring, but was only $2.98. We had it last night and it was delicious. There is enough left for hubby to have a sandwich for lunch today.

     

    If you have a Sprouts near you, go often and look for the mark-downs!

    • Like 5

    Wildfork Foods

    in Kitchen Consumer

    Posted

    I finally got around to checking them out. I'm amazed at the low prices! I definitely need to check it out. Things are not great here right now and I've been buying a lot of pre-prepared meals and instant-type things, so I'll be trying some of these.

    • Like 1

    How Do You Feel About Buying and Using e-Cookbooks?

    in Cookbooks & References

    Posted

    I read a lot of eBooks on my Kindle, but not cookbooks. I've tried with a few samples I've downloaded and I just can't. I'd rather check out the real book from the library and if there is something I want to save, take a photo of those pages and put it in my recipe files on my PC. Probably not strictly legal, but I somehow doubt the FBI will show up to search my 10,000 recipes on my PC that are only for personal use. Well, OK, I might send one to my sister occasionally. Lock me up!!

    • Like 1
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