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  1. The basic formula for these cakes was developed by the wife of a mayonnaise salesman in an effort to help him out. I did a bit of research, and have found many variations. Early variants generally involve using less cocoa, which I cannot recommend. Later variants involve using cold water instead of boiling, adding salt, and additional leaveners. I personally do not feel that any additional salt is needed, as mayonnaise and that famous, tangy brand of salad dressing (sometimes the label just says 'Dressing') both contain a fair amount of salt. If you are using homemade mayonnaise or a low sodium product, an eighth teaspoon of salt may boost the flavor a bit. And, of course, somewhere along the way fans who prefer a certain salad dressing over mayonnaise started using it to make this cake. Nowadays, the Hellman's website has a different formula -one with added eggs and baking powder. I have not tried this newer formulation. Some versions of this recipe specify sifted cake flour. This will result in a very light cake with virtually no structural integrity, due to the paucity of eggs in this recipe compared to a regular cake. Cupcakes made this way give beautifully light results. However, every time I try to make a traditional 8" double layer cake with cake flour, I experience collapse. I recommend AP flour or at least a mix of cake and pastry flour. I have never made this with a gluten-free flour replacer. This recipe does not have very much structural integrity and as such does not make a good candidate for a gluten-free cake. I have made this cake many times, the type of sandwich spread you choose will affect the outcome. Made with mayonnaise, the cake has a good chocolate flavor and moistness. Made with that famous, tangy, off-white salad dressing that gets used as a sandwich spread, the cake has a subtle bit of extra brightness to the flavor. If one chooses to use a vegan mayonnaise, the result is tasty but lacking a little in structure; I would bake this in a square pan and frost and serve from the pan. The cocoa you use will also affect the flavor. For a classic, homey flavor use a supermarket brand of cocoa. To add a little sophistication, use better, artisan type cocoa and use chocolate extract instead of the vanilla extract. Supposedly, the traditional frosting for this cake should have a caramel flavor. Look for one where you actually caramelize some sugar first. Modern recipes for the icing seem like weak imitations to me; using brown sugar as the main flavor instead of true caramel. Chocolate Mayonnaise or Salad Dressing Cake makes enough for two 8" round pans, or a 9" square (about 7 cups of batter) 2 ounces/56g unsweetened, non-alkalized cocoa 1 cup/236g boiling water 1 teaspoon/4g regular strength vanilla extract 3/4 cup/162g mayonnaise, vegan mayonnaise, or salad dressing (the tangy, off-white, sandwich spread type dressing) 10.5ounces/300g all-purpose flour 7 ounces/200g sugar 0.35ounce/10g baking soda Preheat your oven to 350°. Grease or spray two 8" round pans or an equivalent volume square or rectangle. Place the cocoa in a medium (4-5 cup) bowl. Add the hot water and stir with a fork to break up any clumps. Allow to cool down a little, then add the vanilla extract and the mayonnaise or salad dressing spread. Beat well to eliminate lumps. In the bowl of an electric mixer or larger regular bowl if making by hand, sift in the flour and add the sugar and baking soda. Mix the dry ingredients to distribute evenly. Slowly beat in the cocoa mixture. Mix until the batter has an even color. Pour immediately into the pans. If making two 8" rounds, weigh them to ensure they contain equal amounts. Bake for approximately 20 minutes, or until the center of the top springs back when touched lightly. (The toothpick test does NOT work well on this moist cake!) Allow the cake to cool a little and shrink from the sides of the pan before removing. Removal is easier while still a little warm. Good with or without frosting. Good beginner cake for kids to make.
  2. Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. For the balchao paste you will need: > 8-10 kashmiri red chillies > 4-5 Byadagi red chillies > 1/2 tsp cumin seeds > 1/2 tsk turmeric powder > 1 tsp peppercorn > 6 garlic cloves > 1/2 tsp cloves > 1 inch cinnamon stick > Vinegar First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
  3. One of my local supermarkets recently installed a sesame seed pressing facility and is now producing sesame oil and sesame paste. Their equipment toasts and extracts the oil and the residue is turned into the paste. Of course, I bought some of each. I have only used the oil so far. It tastes and smells more intensely than any I have bought before. The aroma also seems to last longer in a dish. These are the white seed versions. They also do black seed oil and paste which I haven't bought yet. Neither has any brand label - only a bar code on the back so that the check-out staff can deal with it. I am sorely tempted to try this recipe from Carolyn Philips for celtuce with sesame oil, paste and seeds. I'll let you know how I get on with this or any other recipe. Suggestions welcome, as always.
  4. I make this a lot. Traditionally served with dosa, but great with all kinds of Indian food, even just scooped up with bread or pappads for a snack. Although it's slightly different every time, depending on the tomatoes and chillies used, plus the strength of the tamarind, it's easy, quick to make and always delicious. In a blender - half a medium red onion chopped, 7 dried red chillies broken up a bit, 2 ripe tomatoes chopped, 1 tsp of sea salt, 3 tsp tamarind paste. Whizz until purée like about 2 minutes. In a sauté pan over medium heat add 60 ml sesame oil (gingelly), when it's hot but not smoking add 1 tsp black mustard seeds. Quickly cover the pan to prevent escape and sizzle for a minute. Add 1 tsp of urad dal (black lentils, skinned and split they are light grey). Fry until golden, another minute or so. Throw in about 20 curry leaves. These splatter so cover the pan again. Lower the heat and add the blender contents. Simmer, stirring frequently for about 10 minutes, until you get a runny jam consistency. Ta da !
  5. HoneyMustard

    How to make a Pennstation Honey Mustard?

    Pennstation's Honey Mustard taste so good, but they don't sell it in stores like Big Boy Frisch's sells their tartar sauce. I am assuming they buy it in bulk from a certain name brand. Does anyone know what that brand is or at least a similar Honey Mustard recipe?
  6. Pannukakku has become a new favorite in the McAuley household. (LCBO Food & Wine, winter season 2016). We've been using Maple Syrup...made with DH's help in a local sugar shack...but the recipe actually calls for birch syrup. Does anyone know where to buy it in Ontario? Any grocery stores carry it? Specialty stores? Toronto? What about in the Cambridge/Kitchener/Waterloo area? Thanks.
  7. cyalexa

    Salsa Para Enchiladas

    Salsa Para Enchiladas 3 ancho chiles 2 New Mexico chiles 2 chipotle chiles 1 clove garlic, sliced 2 TB flour 2 TB vegetable oil 1 tsp vinegar ¾ tsp salt ¼ tsp dried oregano 2 cups broth, stock, or (filtered) chili soaking liquid Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
  8. JohnT

    Whole Green Fig Preserve

    For those folk who have access to a fig tree or two, here is a recipe for Green Fig Preserve inherited from my fathers recipes. The resulting product is magic on buttered toast and with cheese. The figs must be picked before they ripen and soften. Whole Green Fig Preserve Ingredients: 100 green figs 2 tablespoons bicarbonate of soda (baking soda) 3.4 litres water Method: Scrub the figs and cut a cross into the end opposite the stalk. Mix the water and bicarbonate of soda and soak the figs overnight. Remove from the water and weigh the figs, recording the weight. Place into clean boiling water and boil for 15 minutes or until just soft. Drain and then dry the figs well, removing excess water. Syrup: For each 500g figs or part thereof, mix 500ml water with 500g sugar. Boil the syrup until it just starts to thicken. Add the figs and boil until the syrup is thick. Add 1 tablespoon lemon juice for each 250g figs and just bring to the boil again before removing from the heat and letting cool. Bottle the figs and cover with the syrup. Note 1: If the syrup froths whilst boiling, add a small lump of butter. Note 2: A small stick of ginger can be added during the boiling process to add a slightly different flavour.
  9. I am currently making some hummos types of spreads and have been making them in a vitamix. The vitamix is getting way too small so I bought a 23 quart robot coupe and it's too slow and will not emulsify like the vitamix. I've been forced to do part of the process in a vitamix and part in the robot coupe but it's so inefficient. Anyone out there know of a faster food processor that will emulsify large batches of food. I've looked at colloidal mills but they are too expensive, but really cool. One of my spreads is an almond+cilantro pesto that is sooooo delicious I usually make about 14 half lb. containers and sell out at markets around NYC pretty quickly. I'm looking to wholesale these soon so need to make a lot more. thanks
  10. A friend recently gifted me with a small jar of this incredible Bomba Calabrese. I thought I'd died and gone to spicy heaven. :wub: This particular brand is made by Gigi and is a product of Italy. The ingredients are: eggplant, pepper, hot chili peppers, mushrooms, artichokes, sunflower oil, olive oil, spices and salt. It is also not in chunks or pieces, but is easily spreadable. I found a few recipes for Bomba Calabrese online, but would like to try one that someone from eG recommends if possible. Barring that, I will make one of the found recipes and blenderize it perhaps. And also try to locate the product locally. I've contacted the distributor but not heard back yet. Thanks for any help.
  11. Shel_B

    Sōsu Sriracha Sauce

    This is Good! Much better (IMO) than the more widely recognized Huy Fong "rooster sauce." Not as sweet, missing the chemical additives, with a bit of smokiness and packed in glass rather than plastic. My new standard sriracha sauce. We combined our philosophy of using fresh, locally sourced ingredients with the age-old craft of fermentation. We age our secret pepper mash in whiskey barrels for between one and three months. The sriracha takes on complex flavors from the oak barrels and the natural fermentation process. Absolutely no preservatives or additives go into our sriracha. Each bottle is handcrafted and made in small batches to ensure the most intense flavors. https://www.youtube.com/watch?v=KpibEm0vFSU
  12. Thanks to eGullet friend, Deryn, I now am equipped to cook my first Thai curry (I hope.) Yesterday I stopped at our go-to Asian grocery store and stocked up on Thai specialities. I have pretty much all the ingredients I need such as: lemongrass, kaffir leaves, turmeric root, palm sugar, coconut cream, seeds of a variety of spices, rice noodles, tamarind, long skinny eggplant, etc, etc, and etc. I already cook some Indian, Arabic, Mexican and Chinese so I have a good variety of ingredients for these on hand. I could spend three hours now googling Thai curry recipes and come away confused about where to start. Please, someone take pity on me and supply me with a starter's type of curry. (No seafood please and thank you.) My thanks for any and all help.
  13. Darienne

    Curried soups - So delicious

    In my long years of life, never before have I had or made a curried soup. I found a recipe which appealed to me in a free vegetarian magazine distributed by our local bulk and health food store: Alive . I bring it home to read every time I go in there, although mostly to see what recipes might appeal to me...and most don't I have to admit. It's not that I don't like vegetarian food, which I do, but this is just a tad 'too' healthy for me usually. But this recipe was for a "Spicy Thai Yam and Lentil Soup" and I made it for lunch today. I have to admit that I did add shredded pork leftover from the last Puerco Pibil. If the recipe is traditionally Thai I have no idea, but adding pork from the Yucatan region certainly did not add to its authenticity. It was a huge success and now I am definitely in the market for curried soup recipes. All regional cuisines are welcome. Just found the recipe online: http://www.alive.com/recipes/view/1563/spicy_thai_yam_and_lentil_soup
  14. TheCulinaryLibrary

    Wet spice/curry paste grinders

    I'm thinking of buying a wet spice/curry paste grinder. Any ideas on what brands are the best? Premier super-g, Preethi ??
  15. Vietnamese Pickled Eggplant These use tiny white eggplants that are nearly impossible to get here. I tried to grow them without success (this time). I did not have these so used unripe cherry tomatoes. Ingredients 2 lb eggplant (tiny white SE Asian types) or green cherry tomatoes. 1/4 cup salt 1 TBL galangal root 1 TBL ginger root 12 green chilies - thai peppers or serranos 6 cloves garlic 1/2 cup onion finely chopped 2 cup Granulated sugar 2 cup water 1/4 cup fish sauce 1. Rinse off eggplant and pierce with a knife - or cut in half if larger than 3/4 inch in diameter. 2. Put eggplant into jar and add salt - and water to top of jar. Cover with plastic lid and cover loosely. Let ferment for 7 days. 3. Take out eggplant and drain. Rinse with water. Put into jars again. 4. Chop ginger, galangal, chiles, onion, and garlic. 5. Boil water and sugar, add spices and onion, and heat for 5 minutes. Add fish sauce. 6. Pour over eggplants making sure the spices and onion get all around (might have to take out some eggplant and return). 7. Cover with plastic lid, and refrigerate. 8. Ready in several days. Will last a very long time in the refrigerator. Notes: Good alongside other SE Asian dishes, or even alone with rice. The green tomatoes are not the same texture as the eggplants, but are quite good. The eggplants are very crispy.
  16. Hi, I am making Southwest Grilled Shrimp for Memorial Day tomorrow and I was wondering if anyone had suggestions for a good dipping sauce to pair with it? The shrimp uses a McCormick Perfect Pinch Southwest Spice, Garlic, Olive Oil, Red Wine Vinegar, Brown Sugar ect. It is a slightly spicy grilled shrimp that is great! I was thinking maybe a Russian Dressing Dipping sauce would be good, but I have never made that before. I would love any suggestions.
  17. pbear

    A New Way To Make Pickles

    Basically, this is a hybrid of the two traditional types of pickles. To my surprise, after a great deal of research, it’s new as far as I can tell. In any event, I came up with it independently. Here’s the story. Several years ago, when developing my recipe for kimchi, I read a lot about natural fermentation. From which I learned the object is to produce lactic acid with the ubiquitous bacterium lactobaccillus plantarum. Meanwhile, I had long ago decided I prefer naturally fermented pickles (e.g., Bubbies) to those cured with vinegar (e.g., Clausen’s). What would happen, I wondered, if I prepared traditionally vinegar-cured pickles with lactic acid directly? At the time, though, I couldn’t find a source. Later, when looking for ingredients for Modernist Cuisine at Home, I happened upon Modernist Pantry and noticed they have the elusive lactic acid in powder form. After numerous trials, I worked out a recipe. It marries the convenience and flexibility of quick curing with the less obtrusive flavor profile of lactic acid. The result isn’t as complex as a natural ferment, but it’s a heck of a lot easier, more reliable and more versatile. The method works with pretty much anything that anyone pickles with vinegar, including cucumbers, beets, mushrooms, turnips, cauliflower, onions, asparagus, green beans, eggs, apples, etc. For convenience and ease of refrigerator storage, I built my recipe around 1 litre canning jars. (Quarts also can be used, of course.) How much main ingredient will fit depends on how closely it packs after prepping, but 1‑1/2 lb is typical. If appropriate, blanch or otherwise cook so as to be tender but not soft. If appropriate, cut into bite-size pieces. For the brine, combine 2 c water, 2 tbsp kosher salt (18 g) and 2 tsp lactic acid powder (6 g). For sweet pickles, e.g., Bread & Butter, I reduce the salt to 2 tsp and increase the lactic acid to 1 tbsp. Notably, according to my electronic pH meter, the 2 tsp lactic acid brine has a starting pH of about 3.2; once it equilibrates with the main ingredient, the pH rises to about 3.8; the recommended level is 4.0 (or less), which is well below the 4.6 needed to inhibit botulism. Flavorings may be added as desired, including garlic, dill, chile, spices, herbs and/or sugar. As with the main ingredient, the flavor profile of just about any vinegar-cured pickle can be adapted for the lactic acid brine. A few practical points. I like to sequester the flavorings in a bouquet garni bag. It’s not necessary, but makes for cleaner pickles. Also, I find infusing the brine works better than cold packing. Bring to a boil, add bag with flavorings and let cool covered. Put bag in bottom of the jar, add main ingredient and pour brine over. Most main ingredients float, so I insert a pickling spacer to submerge them. My favorite spacer is an inverted lid for a stainless steel dredge shaker, available from restaurant supply stores and online (e.g., here and here), as it happens to be exactly the right diameter (70 mm) to fit inside a wide mouth canning jar. An inverted plastic storage cap for regular size jars also works, though it’s a bit too wide (not easy to get in and out of the jar), solid rather than perforated (no brine above the top layer), and, well, plastic. Finally, curing takes at least a few days, but a week works better. Like most quick-cured pickles, texture and flavor generally suffer if held more than a month. Anyhoo, having learned a great deal from the forum, I thought I’d drop this in as my little contribution.
  18. teapot

    Super Bowl 2014 -- Feast mode!

    So excited that our Seattle Seahawks are in the Super Bowl this year! What are people making? Any Seahawk fans planning a Seattle-inspired menu? One that doesn't involve any last minute cooking? I'm making sourdough bread and bacon/onion jam to go with someone's beef tenderloin. To bring in some Seattle touches, we'll have smoked salmon, a Northwest berry cobbler. And as a nod to Seahawk colors: blue corn chips and guacamole. There'll be IPAs of course (Seattle's a very hopped up city)but I'm also trying to come up with a clever cocktail - or hawktail (I've thought of making blue rock candy to use as a sugar rim on a sage margarita).
  19. Anyone know of a place to get real, fermented pickles in Tampa? Or real sauerkraut?
  20. Sour Tomatillo Achar Made this one up from a recipe for lemons. It really works for tomatilloes. A unique spice mix, and really sour for a 'different' type of pickle, or achar. It is based on a Marwari recipe - from the arid north-western part of India. Tomatilloes are not used in India (or at least not much) but are quite productive plants in my garden while lemons or other sour fruits are not possible to grow here. No vinegar or lemon juice is used, because tomatilloes are very acidic and don't need any extra. Ingredients 3 lbs tomatilloes husks removed and quartered 1/4 cup salt 1 Tbs black mustard seeds 2 star anise buds 10 dried chilies (I used very hot yellow peppers) 1 tsp fenugreek seeds 2 inch ginger (ground to a paste) 2 TBL dark brown sugar 1/2 cup sugar 1. In a large bowl, put the tomatilloes and sprinkle salt over them. Cover it and leave for a day, mixing occasionally. 2. Next day drain the tomatilloes. 3. Dry roast the star anise (put in first as these take longer, the black mustard, and the chilie pods (add last and barely brown in places). Cool. 4. Grind the roasted spices with the fenugreek and put aside. 5. Add tomatilloes, ginger, sugars, and everything else to a large pan and heat to boiling. 6. Cook till fully hot and boiling. 7. Fill half-pint jars and seal.
  21. Sweet Eggplant Pickle This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I think it's superior. I avoided black mustard seed, fenugreek, and cumin because almost all other pickles use these and they start to taste the same. One recipe from Andhra Pradesh used neither and I followed it a little. It's wonderful with all sorts of Indian foods - and also used for many other dishes, especially appetizers. SPICE MIX (Masala) 4 Tbs coriander seeds 3 hot chilies (I used a very hot Habanero type, so use more if you use others) 18 cardamom pods 2 inches cinnamon 24 cloves 1 1/2 Tbs peppercorns MAIN INGREDIENTS 1 cups olive oil 4 inches fresh ginger, minced fine, about 1/2 cup 6 cloves garlic, minced 1 large onion finely chopped 3 lb eggplant, diced, 1/4 inch cubes 1/2 lb chopped dates 1 1/2 tsp turmeric powder 2 cups rice vinegar (4.3 percent acidity or more) 2 cups brown sugar 2 Tbs salt 2 tsp citric acid Spice Mix (Masala) 1. Dry roast half the coriander seeds in a pan till they begin to brown slightly and become fragrant - do not burn. Cool. 2. Put roasted and raw coriander seeds and all the other spices in a spice mill and grind till quite fine, or use a mortar and pestle. Put aside. Main Pickle 1. Heat half the oil and fry ginger till slightly browned, slowly. 2. Add garlic, onion, and half the salt and fry slowly till these begin to brown a bit too. 3. Add eggplant, turmeric, and spice mix (Masala) and combine well. Fry for about 5 minutes, stirring occasionally. 4. Add rest of ingredients, including rest of the salt and olive oil and heat slowly to a boil. 5. Boil for about 5 minutes. Add a little water if too thick - it should be nearly covered with liquid, but not quite - it will thin upon cooking so wait to add the water till heated through. 6. Bottle in sterilized jars and seal according to your local pickling instructions. This recipe will be sufficiently acidic.
  22. I am growing small eggplants (I'm trying several varieties that are early - even some other related species) this year and hope to make a condiment I purchase at a Vietnamese / Cambodian market nearby. I suspect these are popular all over Southeast Asia. It's pickled small whole eggplants in a sweet and sour sauce with quite a bite. They are crunchy and addictive. They make a great addition to meals, Southeast Asian or not, especially with rice. Here's a link to a site that sells them http://www.shoptheeast.com/buy-preserved-pickled/1118-roxy-trading-pickled-eggplant-with-chili-in-vinegar-16-oz-051299161316.html Vinegar is missing from the ingredients, and I'm pretty sure it's there - or they fermented them (but they don't seem too fermented to me). There are actually several types I've bought, some with shrimp, some with fish, all are good. I want to make the simplest version first. If I get no response I'll post my experiments. I've found what seems a similar recipe for just shrimp (it has the same ingredients listed on the jar).
  23. In this topic on sweet potato salad, Jaymes said (about mayonnaise): I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter. Am I missing something? Do people really like Duke's? Are there other brands worth trying?
  24. Browsing a "diet" site to see what was on the horizon I stumbled on these olives that former (?) Iron Chef) Cat Cora is marketing. Well maybe it will get non olive eaters to open their minds? Anyone seen these?
  25. Eschaton

    In a bit of a pickle

    Hi there, I'm brand new to posting here and pickling at home, so forgive me if this is the wrong place for a couple questions. I've just decided to make some refrigerator pickled carrots, cukes and okra (too scared to approach canning yet) and I've found a lot of conflicting information on the internet about safety issues. I boiled roughly a 1:1 ratio of water/vinegar and about a tablespoon of kosher salt for every 2 cups of liquid, and added some dill, garlic, hot peppers and filled some tupperware containers with the brine. One concern I had is using garlic - I read it lowers the acidity of the solution and can cause botulism, so should I have used more vinegar or salt in the ratio? And is there a standard vinegar/water/salt ratio that is preferred? I also can't seem to get all the veggies completely submerged in the brine even with it filled to the top and spilling out the sides when I put the lid on. The okra in particular likes to stick its stems out. Is this unsafe and how do I get them to stay down under? Sorry, I know this is cooking 101 on a phd level forum, but that's why I couldn't resist asking here. Thanks!
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