Candy's Profile

Title Last Reply

What are you baking these days? Happy winter's almost over, I hope, March 2015 edition!

I may make a lemon pound cake in the AM, I missed that today was national pound cake day.

about 5 hours ago
Candy in Home Cooking

Annoying Ads

I just had one (no picture) from Toyota a minute or two ago.

about 9 hours ago
Candy in Site Talk

1970's ish Bon Appetite recipe

I have had some recipes on Epi from the '50s those were from Gourmet. Bon Appetite was not being published at the time. But you will see some of the old recipes.

about 9 hours ago
Candy in Home Cooking

What's for Dinner #352: the pre-Daylight Savings Time 2015 Edition

Tonight we are having leftover chili. I bought some chili ground beef. I had it in mind to make old school cafeteria chili. I got ready to make it and found I had forgotten how it was made and had to get out a cookbook from '65 (Sauce Pans and the Single Girl I also have the follow up cookbook How To Keep Him - Now that You've Caught Him." Very sexist. The other was a '68 publication.

I've been making chili so long with making mine with dried chilies, no tomatoes, etc. When I got started I realized that I needed some guidance.

Can this pot roast be saved?

I wouldn't use another commercial product like taco mix. The roast would be way to salty the onion soup is salty enough by its self.

The pot roast could be a good base for soup. Add fresh veggies maybe some pasta too. That would help.

about 10 hours ago
Candy in Home Cooking

Annoying Ads

The most recent one today was for McCormic spice blends.

about 10 hours ago
Candy in Site Talk

Annoying Ads

I really dislike the ads with voice overs on Chow. I know Chow probably likes the income. I had been logging off when one comes on and logging back in again, and again and again. Now I just turn the sound off. When one is trying to read something it really is annoying. Anyone else?

about 11 hours ago
Candy in Site Talk

1970's ish Bon Appetite recipe

Have you tried Epicurious? There are about 33 recipes for chicken + lemon.

about 12 hours ago
Candy in Home Cooking

Why do people find it so strange to take photos of your food?

I don't have an issue with photographing food. I have a small Olympus camera that has a food/restaurant setting. The flash is not as bright and does not bother diners in a restaurant. The Japanese started the trend. I really like photographing food. It really helps me remember some of the dishes, parties etc. The pic. I added to this post is a dumpling soup that I really need to make again. It was a recipe I was testing for a Vietnamese cookbook. The other is Gulab Jamun, an Indian dessert. It was terrific and it was another recipe test. It is firmly in my dessert file. I took it to a party and the host has a real sweet tooth. I thought he was going to go face down into the serving dish. The pic's are a good memory nudge.

about 15 hours ago
Candy in Not About Food

China or stoneware - what is a good forever pattern?

Just to clarify. Ironstone is made from soft paste clay which is why is chips so easily. Stoneware is made from hard paste clay and is fired at high enough temps to vitrify it as is bone china and fine china. Stoneware is thicker and heavier than either the fine or bone or porcelain chinas.

Bone china has bone ash added to the clay mix. It gives strength and produces the pure white color. Fine China is made from the same clay minus the bone ash and is a darker produce, Lenox for example. Porcelain is from yet another clay mix and in it's unglazed state has a slightly greyish color. A good example is Royal Worcester Evesham. That pattern has been around since the mid-60's and is still being produced.

If I were to buy plain white I'd go with the Aplico as was suggested. It is not difficult to find. I have 24 dinner plates in white bone china that I have for parties. It is a very handy. They are from Royal Doulton and Lenox. You have to look carefully to tell which is which. Lenox generally is fine china but they do make some patterns in bone china too.

Wedgwood has made a plain white bone china pattern that has been around for years

about 15 hours ago
Candy in Not About Food

Pears for salad?

I made something similar not too long ago. I used arugula as a bed, blanched and toasted walnuts. Asian pear, pomegranate seeds as a garnish and a simple dressing made with Sparrow Pear vinegar. Delicious.

Lefty needs a knife!

Shun makes knives for lefties. It is a special order but available.

Mar 02, 2015
Candy in Cookware

Lost Recipe

Thank you foodiex2 and blue room. I finally found the recipe in a pc cookbook I had over looked Daily's The New Pressure Cookbook. It was delicious and I'm going to nuke some for lunch. This is a great use for stale pannatone.

Mar 02, 2015
Candy in Home Cooking

Lost Recipe

I had a recipe for bread pudding that made it's own caramel sauce, butter and lt. brown sugar in the bottom so when you turn it out the sauce coats the pudding. I was made in a pressure cooker in a pyrex bowl on a little trivet with foil on to to protect the pudding from water drops while cooking. I made it with leftover Panattone. Now I have the panattone but can't find my recipe. Does anyone have it? It does not have to specify panattone, that was my own contribition to the recipe.

Mar 01, 2015
Candy in Home Cooking

What's your favorite cake?

I am more of a pie person but if I have to make a cake I go to Dorie Greenspan's Perfect Party Cake. There are no leftovers. I think sometimes people just inhale it.

http://foodartandrandomthoughts.blogs...

I use raspberry preserves as her recipe in her book Baking From My Home to Yours, spread among the layers. I think a fruit curd would be great too.

Feb 24, 2015
Candy in General Topics

Kitchen appliances

A flat bottomed wok is way more efficient on an induction burner. It gets much hotter than with gas or traditional cooktops.

Feb 23, 2015
Candy in Cookware

Cleaning Tacky Oily Stainless Pan

You might want to try Krud Kutter. I am always amazed at what it will clean up. It is biodegradable, environmentally safe too. Not that I would recommend it, if you were out of tooth paste you could probably substitute it in lieu of the tooth paste. I had a sales person demonstrate it and was spraying it in to her mouth. I buy it in gallon containers and keep filling the spray bottle with it.

I'm always surprised at what it will clean.

Feb 23, 2015
Candy in Cookware

How often do you wipe down the shelves in your fridge?

If I notice anything then I clean it immediately. Every other month I do a major clean out. I'm often surprised at what has been forgotten hiding away in the back or in the bottom of the bins.

Feb 23, 2015
Candy in Cookware

Can yellow and orange bell peppers be substituted for green?

Actually I avoid green Bell Peppers. They are way too acid for me and my husband. Conversely, we have a similar problem with red onions and always use white or yellow onions.

Feb 23, 2015
Candy in Home Cooking

Advice on vintage percolators

When I was in college (Home Ec Ed major) and had to present a paper to the class on coffee makers. This was late '60-70's. Mr. Coffee had hit the market. At home we used a Bunn coffee maker. Of all of the coffee makers I tested, the percolators, electric or stove top, made the worst coffee. The reason for that was that with a percolator the coffee actually boils. The boiling gave rather bitter coffee. I used the same coffee for my tests. I also set up a blind taste test. No one liked the percolator coffee very much. Drip and pressed coffee (French Press) were deemed superior.

Feb 23, 2015
Candy in Cookware
1

Costly culinary tools that you own that don't get much use, or that have caused you buyers remorse.

I bought a Brevilie masticating juicer. I had been demonstrating juiceing with a Hurom. I bought the Breville because in general their appliances tend to be better than many others. Well, I hate it!. The Hurom, that was slightly more expensive was a very superior juicer. The yield with the Hurom juicer was much better. I had visions of making my own cider. The Breville is going to a new home before long. As it is the sooner the better. It is sitting on the floor in my laundry room.

Feb 23, 2015
Candy in Cookware

Just received a broken Le Creuset oven! What to do?

Send it back.

Feb 23, 2015
Candy in Cookware

Bones for chicken stock

I love making fried chicken skins. I had them in Nashville at Husk as an appetizer. I use a local independent butcher shop and when I want to buy the skins, I order them.They charge me a nominal amount. They would just throw them away when preparing boneless and skinless chicken.

Feb 23, 2015
Candy in General Topics

Why aren't we eating more geese?

Geese tends to be expensive and you get a small yield of meat per pound.

Feb 23, 2015
Candy in General Topics

Pancetta in larger quantities?

My butcher shop carries it and I can get a chunks instead of slices. A must for Carbonera. I would suggest trying an independent butcher shop. If you don't have one there is Amazon. http://www.amazon.com/s/ref=nb_sb_ss_...

Feb 23, 2015
Candy in General Topics

Newburg Sauce

We made Lobster Macaroni and Cheese a couple of weeks ago. That is about the only time that would prepare fish/seafood with cheese

Feb 23, 2015
Candy in Home Cooking

Bolognese w/ Chicken Livers

My stepfather decided he was going to make a spaghetti sauce we'd all love and added ground chicken livers into the Bolognese. At the time the children were fed first and then the grown-ups. My 3 Y.O. niece took one bite and said "Don Vavra, what the hell is this?" We got her language up before kindergarten but liver was off the family menu. If he wanted it fine. Leave the rest out. We'll eat foie gras but that is it.

Feb 18, 2015
Candy in Home Cooking

Your fantasy place setting

Have you ever taken a look at any Georg Jensen silver? Their Acorn pattern has been around since the 1800's. It is very nice. I have an Acorn jam shovel.

Feb 18, 2015
Candy in Cookware

Your fantasy place setting

The Victorians with their fondness for excess were responsible for all of that flatware. Today, and for over 50-60 years, the average place setting is 5 pieces. Place Knife, Soup/Dessert Spoon, Teaspoon, Salad/Dessert Fork and Place Fork.

In some cases there will be some other optional setting pieces. A Cream Soup Spoon (round bowl) Bullion Spoon (same as cream soup but smaller, Butter Knife/ Spreader, the can be either hollow handled or flat. They are never used at a formal dinner.Sugar spoon or tongs. Iced teaspoons, Gravy and cream ladles. The cream looks like the gravy but much smaller.

For most serving pieces the usual tablespoons, pierced tablespoons, cold meat fork, carving set with knife, fork, and steel. Pastry server are most common. Other esoteric pieces can be olive/pickle fork, lemon fork, salt spoons, cheese knives. Cocktail forks.

I admit I am a silver junkie and have some pieces that are just not or rarely seen. Strawberry forks, an English antique sifting spoon. It was used I believe when gentlemen were serving their friends punch. When I first saw it I thought it was an olive spoon, it was ladle shaped with a pierced bowl...it is a George III piece and charming. At one time there were 5:00 coffee spoons. No I don't have any of them.There are jam shovels and spoons. Mustard spoons. Tea strainers. Punch ladles. Grapefruit spoons.

I could keep going on but anyway but with old silver, and some of the patterns are readily available and stocked,if you could think of it it was probably made. I collect 3 patterns, the oldest is Frank Smith/Wallace Lion. It has been discontinued but there is a lot of it out there and Wallace is now offering it (travesties of travesties)in stainless steel. You cannot begin to get the details of the pattern in stainless.

Feb 18, 2015
Candy in Cookware
2

Growing Up on the Chocolate Diet

I think it is time we all (chocolate lovers) revisit this book by Lora Brody.

I made a chocolate mousse for Valentines day. It was one I could make again this week and eat the whole thing myself. Instead of the strong coffee in the recipe I subbed Solenro blood orange liqueur. Heavenly stuff and what a combination.

With chocolate so prominently on my mind when I sat down by the fire for a pre dinner drink I was perusing a shelf of cookbooks I don't use very often but want to keep. My eyes turned to GUCD. So many wonderful recipes. Nathalie Dupree has been posting on FB about not getting Mont Blanc, wow there is a recipe right there. I'm thinking about making her Trianon cake. I'll have to go measure my loaf pans. If you don't have the book look for it. It is not just a cookbook but a memoir too and some good reading.

Feb 17, 2015
Candy in Home Cooking
1