Candy's Profile

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HOW DO YOU DEAL WITH "MAYBES" WHEN YOU INVITE GUESTS FOR DINNER?

I give new guests one chance. If they don't have the the "couth" to reply to an invitation in a timely manner I drop them from my guest list. If I get a response of "maybe" I will say I'm sorry, but I really need a commitment so I will know how many to prepare for, lets try again at a later date. Then maybe I will or won't try again.

Why remodel a kitchen and put in an electric range?

Exactly! When we move (18 mos +/-) what ever the house has unless it is brand new, I am putting in an induction cook top. I also want the Kitchen Aid ovens with steam injection, well one with the steam injection and another without will be fine. Induction is cleaner, safer and way faster. I can heat equal amounts of water in my electric kettle and on my induction burner and the induction burner gets the water on for a boil much more quickly. Safer? Did you ever have an accident with a pot holder or dish towel catch on fire? It won't happen.

Mar 26, 2015
Candy in Cookware

Your go to fat?

Butter is my favorite but I do have a number of other fats on hand. One I especially like is Castelas Olive oil. It is pressed from ripe black olives and is a heavenly change.

Mar 26, 2015
Candy in General Topics

What cookbooks have you bought lately, or are you lusting after? Happy scrag end of winter March 2015 edition! [old]

I bought Bill's Open Kitchen by Bill Granger. I don't know why I bought it. Good reviews? Darned if I know. I think it is going into my donate pile. It is probably just the right thing for some people but it just left me flat.

Mar 26, 2015
Candy in Home Cooking

Boiling eggs

Eggs should never ever be boiled. Eggs in a pot, splash of white vinegar and water to cover by about 1-2 inches cold water. Put the pot on a high temp and bring just to a boil. Cover and simmer for 15 mins. Drain and shake the pan to start breaking the shells. Then cover with ice and water and let them stand 15-20 mins. When cooking 20 eggs I would cook 10 eggs in each pot. Fewer variables such as temperature.

Mar 26, 2015
Candy in Home Cooking

Got a Le Creuset roaster for a steal, but what utensils/rack should I use with it?

Silicone turners also other silicone products. The stuff is pretty industrial and can take a lot of bullion to do much damage it

Mar 18, 2015
Candy in Cookware

Le Creuset enamelled cast iron - White with white interior - Where to purchase in Canada?

Not in many years.It was an "I color in there the early '80's. Le Creuset is not quite the thing, and all as we have seen, for over for 25-30 years. Some of the colors have been receptive at the right times. In different time they may have had(don't reject to cover. If you find a color a color that is similar and pleases go for it. I'm also have to buy some Chantal cookware. Their colors are rich in colors, deep and pleasing. Do check them out. Beautiful. They will be among my next colors for oven or replacements for some time. We are moving and trying and adolescent in there designs, the are on my best to have to from LC as does better than many others. Chantal is made in France. The pan/pot has a cast iron and copper lining. It takes much lengthier time to cook, than LC. Than you would with their cookware,otoh, since I often plate my food rather than putting bowls and platters on my dining room table with more ooming coming out of the platter.

Mar 18, 2015
Candy in Cookware

April 2015 COTM: Nomination Thread

Yes, spring has come. It is taking a long time to heal. I broke it in September. We turned the air conditioner on this after noon. I'll probably wear a sweater tomorrow. Temps are supposed to drop tonight and in tomorrow.

Mar 16, 2015
Candy in Home Cooking

April 2015 COTM: Nomination Thread

Pikawicca gave me the book for Christmas. See my comment above. Broken femur and is taking its time to heal.

Mar 16, 2015
Candy in Home Cooking

April 2015 COTM: Nomination Thread

I have that book and have been wanting to make some of their pastries. Life has gotten a bit more slow but as I can. I broke my left femur and it required a lot of standing which I cannot do, still recovering. It is taking it a long time and I'm really impatient.

Mar 16, 2015
Candy in Home Cooking
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April 2015 COTM: Nomination Thread

You are quite welcome.I got the book about 2 years ago. My husband the bread maker has been impressed. He remarked after his first look at it,he said "the book is very good.
. Doug does all of the bread except biscuits. I make the biscuits and the pastry. We share the book

Mar 16, 2015
Candy in Home Cooking

Help me choose a gas range for my NYC kitchen remodel

Are you sure you want gas? Take a look at induction ranges. They are very fast and you can get a real range of temps. I have a single induction burner and a GE Monogram 5 burner cook top. The induction is better than gas and faster. It is also safer, no open flames and it does not heat up the kitchen, a bonus in the summer. One caveat is that the pans you will need to be magnetic. Cast iron, Le Creuset, I use Chantal cook ware it is an enameled inside and out with a core of carbon steel and copper. They are great pans. You can get a converter for about $25.00. It is a disc that goes on the burner and lets you use non-magnetic pans. If you are looking at pans take a magnet with you. If it sticks then you have a good pan. A friend bought a new home and had the induction cook top removed and then decided she'd made a mistake. She is Asian and does a lot of dishes in her woks. Induction can get the woks hotter than gas.

We are planning to move to Savannah and I am putting in induction in. You can get an induction range that looks like a commercial range. Check this out at http://www.subzero-wolf.com/wolf/cook.... Scroll down the page and you can see one that has the industrial look if that is the look you want.

Mar 15, 2015
Candy in Cookware

National PI(e) Day

I added vanilla too. We were too full after dinner so it went in the fridge. We'll have some tonight.

Mar 15, 2015
Candy in Home Cooking

April 2015 COTM: Nomination Thread

If you want Australian suggestions I am going to propose BOURK STREET BAKERY. It is a very good cookbook to own and to bake from.

Mar 15, 2015
Candy in Home Cooking

does silence on an rsvp mean they aren't coming ?

No, it just is rude, ill mannered,and uncouth. All invitations require a response. The only time that it is when the person inviting the guests states on the invitation "Regrets Only". It is very unfair to the host/ess to figure out how many many guests to prepare for.

I have 2 couples I invited to a dinner party this month. I had to contact them to see if they will be coming or not. I am striking them off of my guest list.

Does one RSVP to a Save the Date?

I definitely would respond now. I see no point in waiting for the invitation arrive. That will be courteous.

Mar 14, 2015
Candy in Not About Food

Greasy floors from high heat cooking on stove.

My cleaner is a vinegar fan. It does work for many cleaning jobs. I am a fan of Crud Cutter. I had her cleaning my kitchen ceiling with the Crud Cutter and she has been using it for a lot of tasks. It is biodegradable and earth friendly. I buy it by the gallon to reuse in a spray bottle. I got it from a hardware store. Pikawicca suggested it. Her painter was using it to prep her kitchen walls for painting.

Mar 14, 2015
Candy in Cookware

Greasy floors from high heat cooking on stove.

I just had my hardwood kitchen floor refinished. The person who did the work said to use Bona cleaner but not to use Bona polish. I am delighted with the way the floor looks. I sometimes use Crud Cutter on it. That stuff is great for all sorts of things.

Mar 14, 2015
Candy in Cookware

Shortage of Dutch Cocoa?

I really prefer the Special Dark for all baked goods. It gives another dimension to cakes, cookies etc.

Mar 14, 2015
Candy in General Topics

National PI(e) Day

The Sour Cream Rhubarb is cooling. I had some extra rhubarb and I stewed it to make Rhubarb Fool. I have heavy cream on hand that needs to be used soon. I'm going to make it a bit later in the week.

Mar 14, 2015
Candy in Home Cooking
1

National PI(e) Day

I bought rhubarb today in Kroger and that Sour Cream Rhubarb pie is what I am baking tomorrow.

Jeni's Spectactular Ice Cream

It is jut a tablespoon usually. Cornstarch as a thickener.

Mar 13, 2015
Candy in Home Cooking

Jeni's Spectactular Ice Cream

We have Graeters too.

Mar 13, 2015
Candy in Home Cooking

How to improve intensity of flavour in chili con carne?

There is a company in Texas, Pendery's http://www.penderys.com/. I buy chili powder from them. I really like some of their chili blends. Bull Canyon is very good. I also buy their Mexican oregano, it is different than the Italian. Cumin seeds too. The cumin seeds should be toasted before grinding. I just checked and the Bull Canyon is no longer offered (sigh). Check it out. You will see some items that intrigue you.

Mar 11, 2015
Candy in Home Cooking
1

Brunch beyond the cheesy and eggy

I was helping to cater a brunch after a wedding. One of the things I made was a big fruit salad. It was quite simple. I used frozen fruit and some fresh too. The frozen fruit is made when the fruits are at the top point of ripeness. I made a simple dressing with ginger and mint. The people loved it and there were loads positive comments about the blueberries.

I made it again for my mother's 90th birthday brunch (I was cooking for 19 people that weekend)and it was a hit then too.

Mar 11, 2015
Candy in Home Cooking
2

Postings

Thank you.

Mar 11, 2015
Candy in Site Talk
1

China or stoneware - what is a good forever pattern?

I have an older friend who told me that she always thought her aunt was really poor because she didn't have dinnerware that matched. It was original Fiestaware.

Mar 11, 2015
Candy in Cookware
1

Postings

I would like to see the order changed for posts. The newest on top and the earliest at the end of the threads. It would be time saving not having to scroll through responses that one has already seen to get to the newest. I know I can scroll down and select the last page and work backwards but having the newest posts just seems to make more sense.

Mar 11, 2015
Candy in Site Talk

Which cuisines are you into and not into *right* now?

I'm into Vietnamese and Middle Eastern. The Vietnamese because of the lightness and the ME because I bought a Le Cruset tagine and need to get my money's worth out of it. I am not into big or heavy meat right now. I've had enough of that in the past few months. Sadly I have some beef short ribs that need to be cooked.

Mar 11, 2015
Candy in General Topics
1

National PI(e) Day

I'd love the recipe for the sour cream rhubarb pie. I make a sour cream apple pie I wonder if that recipe would work with rhubarb.

Mar 11, 2015
Candy in Home Cooking
1