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Help me fix some loose rice crispy treats....

This is genius. After a day sitting around with ganachethey were cohesive enough to at least sell but I like these ideas a lot.

May 06, 2015
JudiAU in Home Cooking

Help me fix some loose rice crispy treats....

Thanks all. The kids sampled them and didn't like them really. "Too buttery" and "too sweet" because the butter really amplified the sugar, even though there was probably half by volume of the regular recipe. So I decided to use dark chocolate as a glue/butter-reducer. I had some Guittard chips on hand. But then I wasn't being careful melting and I had quickly had to throw in some cream to stabilize. So then what I really had was ganache.

Well they all sold and no one complained although the kids eating them looked confused.

I did end up making the Smitten Kitchen recipe and they were much tastier and held together.

And no, I still don't like rice crispy treats.

May 06, 2015
JudiAU in Home Cooking

Help me fix some loose rice crispy treats....

I don't even like rice crispy treats but they sell well at bake sales and I am running a snack table tomorrow at school. So I decided to tinker with a fast money maker for the table. I tried these http://cooking.nytimes.com/recipes/11... Caramelized Brown Butter treats event though I had the Smitten Kitchen page open that dissed them. (Doh! Didn't realize it was the same recipe!) The recipe uses a lot more butter than usual and double the cereal so I was thinking less sweet! buttery! hurrah! I failed to think about the consequences of less glue on tiny cereal clusters. I used an entire package of Kerrygold butter on them and don't want to throw them away.

So I have a pan of rice crispy treats, that are very flavorful and buttery (brown butter, cooked marshmallows, vanilla) but just too loose to cut and serve. I don't want them sweeter. 8X10 pan, filled to the brim

Ideas? Target audience is kids and adults who don't want them to eat a super sweet treat. Also, I can't sell them for more than $1 so I can't spend a ton of money on the fix.

Ideas?As soon as I realized the problem I made a second batch according to Smitten and those will be fine.

May 05, 2015
JudiAU in Home Cooking

Good Hamburger Buns in Los Angeles

I like the brioche buns by la boulange sold at WF. Less rich than they sound.

RiP Thee's at FM

May 03, 2015
JudiAU in Los Angeles Area

no-bake dessert challenge

Panna cotta

Apr 30, 2015
JudiAU in Home Cooking
1

Connie & Teds

I recall them being expensive but maybe not that much. They were fabulous. Still hard to find in LA.

Apr 22, 2015
JudiAU in Los Angeles Area

hot chicken shacks

Lol. Beef on week is available at Top Round.

Apr 22, 2015
JudiAU in Los Angeles Area

Connie & Teds

I've eaten at C and T many times and can't believe no one has mention just plain fish.

Fish of fabulous quality, simply done, one side.

Apr 22, 2015
JudiAU in Los Angeles Area
1

The Return of Swordfish

Swordfish has been off my radar for so long that I did not recognize the high Mercury content. Thanks very much.

Apr 20, 2015
JudiAU in Home Cooking

Takeout pasta dishes - how to avoid overcooked pasta?

Most family style restaurants are using par coked pasta...

Apr 19, 2015
JudiAU in General Topics

As a foodie, what do you do for lunch during the week?

Sigh. Consider the alternative. I am poorer and fatter than I would be if the my lunch options near me were less wonderful, expensive, and diverse.

Buying Wild, good quality, Seafood? Los Angeles? Farmers Markets? Tips?

Both of these vendors sell excellent local fish. Maccalls sells great fish.

Apr 18, 2015
JudiAU in Los Angeles Area
1

Fresh English Peas

Peak time at FM.

The Return of Swordfish

If you are still in SCal then you can from Community Seafood or Real ?sonething at SM Farmers market.

Apr 16, 2015
JudiAU in Home Cooking

The Return of Swordfish

I hadn't eaten swordfish for so long I wasn't even sure if I liked it. I do. I wish all of the fish I love was so cared for as well.

The Return of Swordfish

We'll try this. The kids gobble up fish that is of the best quality but turn up their noses at anything that isn't. They love tacos too.

Melanie, I remember reading your fish CSA reviews a few years ago. I'm pleased to say that the local fish scene in Los Angeles has slowly improved and we now have a few local fisherfolk and resellers bringing local stock to the market, including a CSA.

Apr 16, 2015
JudiAU in Home Cooking

The Return of Swordfish

What is the perhaps of the mayo?

Apr 16, 2015
JudiAU in Home Cooking

The Return of Swordfish

The strict management of the swordfish population has paid off and we are starting to see it in our local farmer's market. After so many years of avoiding it as an overfished "bad option" I'm not even sure how to cook it best. The two pieces I've had thus far were spectacular. Inspiration for standout methods and companions?

Apr 16, 2015
JudiAU in Home Cooking

Sunday Suppers at Lucques: Winter Menus

We can occasionally buy the restaurant-prepared version for takeaway and a friend gets them through a school's bake sale. Can you imagine the joy?

Apr 16, 2015
JudiAU in Home Cooking

Is riccota insalata ideal for cannolis?

Bellweather Farms makes a lovely sheep's milk ricotta but it is seasonal.

Apr 16, 2015
JudiAU in Home Cooking

Why Must Pork Fat Be Rendered for Pie Dough?

Not everyone can detect the flavor of shortening but I certainly can. And of course the nasty greasy aftertaste in the mouth.

Apr 16, 2015
JudiAU in Home Cooking
1

Watery marinara sauce w fresh tomatoes

A real tomato is one grown in season and matured on the vine. Not gassed styrofoam.

Apr 16, 2015
JudiAU in Home Cooking

Gendering of Food

I remember well a tasting menu at a very high end restaurant in LA. We were in the chef's hands entirely with no dietary restrictions for anyone in the party. Both men were served the same edgy and delicious menu and both women were served incredibly boring options instead. uni for them them, salmon for us. rabbit and venison for them, lamb chop and beef filet for us. We complained and still got the less edgy stuff even at dessert. We got flourless chocolate cake and they got pistachio bomobolini. It still makes me angry today. Even our wine pairing was boring.

Apr 16, 2015
JudiAU in General Topics

Watery marinara sauce w fresh tomatoes

Yes. You need real tomatoes to make a fresh tomato sauce. In Southern California I can get decent tiny sungolds at best right now.

Apr 16, 2015
JudiAU in Home Cooking

Why Must Pork Fat Be Rendered for Pie Dough?

Lol. Yes, I know many people claim that. But shortening is disgusting and tastes gross in every application. I never use it for anything. Nasty, nasty stuff not worth my time.

Butter always tastes good and makes a delicious and flakey pie if handled correctly. Leaf lard is lovely but I don't care for rendered pork fat unless making a savory pie. The meat flavor is otherwise too present.

Meant to see proteins above, not protons.

Apr 16, 2015
JudiAU in Home Cooking

Recipes for pork/pig heart

Most of the references I see in the hippie-sphere are to grind it up and you in as an amendment to ground beef. And sausage of course on the awful, I mean offal blogs.

Apr 16, 2015
JudiAU in Home Cooking

Why Must Pork Fat Be Rendered for Pie Dough?

Animal fats are not the same as rendered cooking fats, even pretty and pure looking pork fat. It has bits, protons and whAtnot.
Rendering a few batches willl cute you of any innocence. :)

That being said, I find wben the best quality pork fat to be a poor substitute for butter in pastry. Only lead Lars is worth my time.

Apr 15, 2015
JudiAU in Home Cooking

Favorite strawberry rhubarb recipes

Buttermilk panna cotta with strawberries and rhubarb.

Apr 15, 2015
JudiAU in Home Cooking

Watery marinara sauce w fresh tomatoes

Where do you live? Because you need in -season ripe tomatoes to do it and there is nowhere in the us that will have the right ones.

Apr 15, 2015
JudiAU in Home Cooking

Mori Sushi Premium Omakase + YOLO = YOLOmakase

"Pho pax". Very nice.

Apr 15, 2015
JudiAU in Los Angeles Area