Candy's Profile

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Corn is here!!!

I made Macques Choux last week. I love that stuff when the corn is ripe and crisp/crunchy

Jul 28, 2015
Candy in Home Cooking

Your Waffle Iron--Use It!

I'd love to use my waffle baker. It needs a new cord to replace the 1950's asbestos insulated cord. It was my mother's purchased in the early 50's and is a Sunbeam with heavy steel grids. It makes 4 big waffles at a time. I'll put it on my list to take to my niece. She's got a family and there are only 2 of us. I'm sure her husband can take care of replacing the cord.

Jul 26, 2015
Candy in Cookware

Informal dinner challenges

I would get out one of my Ottolenghi Cookbooks, Ottolenghi, Jerusalem, More and Plenty More and start making selections. They have wonderful food for everyone.

Jul 24, 2015
Candy in Home Cooking
1

What is worth making from scratch to save money?

I make pickles. Did you ever look to see what a jar of those spicy dill green pickles cost? It takes little effort or know-how to make them. I often splurge on the more expensive Weck jars for the look.

Jul 24, 2015
Candy in Home Cooking
1

Vintage stoneware made in Japan- does it contain lead?

most hardware stores carry small testing kits. Pretty much a swab and watch to see if the swab changes color. Probably easier and faster than it took me to type this.

Jul 22, 2015
Candy in Cookware

Help me replicate corn recipe

You might want to look at a recipe for the Cajun Macques Choux. Very tasty and would be a good side

http://www.epicurious.com/recipes/foo...

Jul 22, 2015
Candy in Home Cooking

Frozen Crawfish

If you are getting whole crawfish pull the head sections off and use them to make stock. Use the tail meat in etoufee, I made that for dinner. Tasty stuff. I rarely see whole crawfish and get shucked tails. I'd thought about crawfish cakes and then got lazy.

Jul 22, 2015
Candy in General Topics

Your favorite pub or restaurant . Would you mention to the manager that the restrooms are getting a little dirty ?

definitely

Jul 20, 2015
Candy in Not About Food

Crawfish Cakes.

I found that I have a surfeit of crawfish. It is too hot here to be thinking about gumbos an the like. I've defrosted a lb. and am thinking crawfish cakes. Has anyone done this and if so, do you have any tips?

Jul 20, 2015
Candy in Home Cooking

Help me pick a kitchen range!

I am anticipating moving to a new home and have been using an induction burner to get used to it and what it can or can't do. The only unsuccessful thing has been rice. I'll get it eventually, a friend makes her rice in the oven.I will definitely have an induction range. I prefer a cook top with wall mounted ovens. Induction is faster, less expensive to cook with and is safer, as in kitchen fires because a towel or mitt, potholder caught fire from coming in contact with a gas or electric burner. I do have some pots and pans that are not induction compatible but I do have an interface disc. The disc is not really that fast but for slow cooking maybe rice, I'll have to give it a shot.

Jul 20, 2015
Candy in Cookware

Electric Skillet and Toaster Oven - Justify Purge?

I don't have a toaster oven, I've not missed having one. I bought a similar elect. skillet when I was living through a remodel. It has now been in my laundry room, downstairs, for over 20 years.

Jul 20, 2015
Candy in Cookware

Weird stuff in your kitchen

Use that Aebelskiver pan to make Vietnamese corn fritters. I drop a dollop of the spicey sauce into the hollow before turning. Yummy.

Jul 20, 2015
Candy in Cookware
1

Weird stuff in your kitchen

I have 2 cast iron tortilla presses. I bought the second because I couldn't find the first. If you like homemade Asian dumplings the tortilla saves a lot of time. I introduced a Vietnamese friend to them. She showed it to her mother now she, her mother and sister all have them.

Now before I go looking for a new bean pot I'm going to make a concerted effort to find the one that is around here some place.

Jul 20, 2015
Candy in Cookware

Where to buy chicken skin?

I go to my locally owned independent butcher shop. They, with notice, will sell me all I want. They are glad to do it and make a bit from something usually thrown away. I'm not an Atkins follower but I do make Sean Brock's Fried Chicken skins from his Heritage cookbook. The skins are soaked in buttermilk with seasonings dredged in flour and fried. A drizzle of honey and Sirracha goes over the crisp skins.

Jul 20, 2015
Candy in General Topics
2

Help me pick a kitchen range!

Induction

Jul 17, 2015
Candy in Cookware

Where to buy chicken skin?

I make Sean Brock's skins from his Heritage book.My local independent butcher saves them after skinning their own and charger's a nominal amount from what for what would be thrown away. I also have my supermarket supervisor save me pineapple stalks to make Vietnamese shrimp grilled on sugar cane etc. Those I get for free

Jul 17, 2015
Candy in General Topics

why can't I cook with an electric oven?

Gas cooktop and electric ovens. The electric ovens have more stable temps. When baking with gas the oven temp is unreliable. If a lot of people in your area are baking or roasting....stuff in the oven, the temps can vary. Your oven may need to be regulated. Put an oven thermometer n the oven and set it to a temp. I use 350 F., so many things are baked or roasted at that temp. When the oven reaches that temp check the oven thermometer. In your case it may not be reaching the proper temp. You might want a professional to adjust your oven or you can do it yourself. Pull off the temp setting knob. There will be either be on the back of the knob or behind it on the oven a small dial with notches that can be moved up or down about at 10 degrees per notch. If it needs to go up, and from what you write it seems it is not getting high enough heat turn the notch to the right. To lower it turn it to the left. When it is properly adjusted you should be set. I always have an oven thermometer on hand and often it lives in my oven. I can tell when it needs adjusting, and that is not often.

Jul 11, 2015
Candy in Cookware

Copper Pot has stains that won't go away

I like Never Dull. It is a cotton batting base. The military uses it for polishing badges and other brass and copper badges etc. It is also good on silver. It also protects and helps to prevent tarnish. If you are going to use it on something you are going to eat from, platters trays etc. Anything that might come in contact with food I wash with detergent before using. Wenol is also a good polish with jewelers rouge in it. It is a paste and again if I am going to have it in contact with food I wash it. Both are retardants so the item does need to be polished that often.

Jul 11, 2015
Candy in Cookware

What’s in your cookie jar?

I've been making oatmeal cookies fro Sara Beth's baking book. I'm trying to gain a bit of weight so I try not to run out. It is an oatmeal raisin cookie and I vary the ad ins. Dried cherries or cranberries, chocolate chunks, pecans or walnuts etc. I make a dozen a week. They are moist and chewy and my DH and I eat a couple a day or so. They are simple and straight forward cookies. Not fancy but delicious.

Jul 11, 2015
Candy in General Topics

Long Slot Toaster Recs?

I really like my Breville. It has a couple of features that I do like and have not seen on other toasters. One is a button that lifts the toast up to take a peek at how done the toast is and the other is a button that allows you to toast "just a bit more". Handy for not over browning.

Jul 10, 2015
Candy in Cookware

What is a metal trivet good for?

Of course they are good to have. They do keep your counters or table top from damaging the surface. I have a number of them from Baldwin Brass and when not in use to protect surfaces I have them mounted on the back splash behind my counters.

Jul 10, 2015
Candy in Cookware
2

Cake... if you can't make it yourself...get it mailed?

I order from Divine Delights. I'm co-hosting a bridal shower tomorrow and I ordered petites four from them. I've been ordering special treats from them for over 20 years.The petites four are very special and delicious, not the dry things one encounters. I made ice cream-deep dark chocolate from Jeni's Splendid Ice Cream book also Frozen Yogurt with peaches and blueberries and a Gelato made with Mascapone and strawberries. The bases for each came from Jeni's. I thought with everything else I am making I could order the petites four. I ordered more than needed just to have some for my DH and me.

Jul 10, 2015
Candy in General Topics

Do you bake your own cakes or cookies ?

Yes, I bake my own cookies and cakes. Go buy or order Dorie Greenspan's Baking From My Home to Yours. Everything in the book works. Practice for a wedding cake with her Perfect Party Cake. It has what you want butter cream and all.

Sarabeth Levine's Sarabeth's Bakery is another great book. I make a dozen of her oatmeal cookies once a week. Sometimes I add dried Cranberries, Chocolate Chunks, of course walnuts or pecans.

A tip for baking with those nuts or just eating out of hand is to blanch them in boiling water for about 30-45 seconds. Then rinse them and toast in a 350 F oven for about 10-15 mins. The thing that turns people off with those nuts is the bitterness. When you blanch them you will see dirty scum rise up to the surface of the water. That is rancid oil from the nuts. Try it, you will be amazed at the flavor.

Jul 10, 2015
Candy in General Topics

What Is Your Opinion Of Copper River Salmon?

What Kaleokahu said. I thought I preferred King. I bought some yesterday at Kroger, supposedly fresh, never frozen. It was $12.99/ lb. It was disappointing, almost tasteless. I've purchased King from our small independent butcher shop @ about $20/lb. and much better. I find Coho and Sockeye flavorless and not worth wasting money on it.

Jul 10, 2015
Candy in General Topics

4 elegant but simple dinner recipes / menus to master for dinner parties

Get a copy of Dorie Greenspan's Around my French Table. All of her recipes work, even for novices. They are well tested and very reliable.

Jul 10, 2015
Candy in Home Cooking

Can you make whole grain pizza crust that is crispy?

I use a stone and a docker. A docker is a roller, about 5" in length with spikes all over it. It pierces the dough and helps to keep it from rising a lot giving one a crispy crust

http://ecx.images-amazon.com/images/I...

Jul 10, 2015
Candy in Home Cooking

Canning Newbie: Help me decide if my cans are safe?

You should not be doing this without some expert help. Get a new copy (things change)of The Ball Blue Book. Do exactly as instructed, don't deviate. If your local County Agent has someone who holds classes for beginners sign up for one. Without seeing what you are asking about I cannot answer.

Jul 08, 2015
Candy in Home Cooking
1

Thinning the herd. Getting my cookbooks down to a reasonable number

Good luck! I have given our local vocational college over 200 cookbooks for their culinary school library. Do I have any more room? No. I filled it up with new cookbooks.

We are moving to Savannah in about a year. We'd like to be in and almost settled by this time next year. I look at books among other things and ask myself, would you pay to move this? If no it goes in a pile for the Good Will, public library sale etc. I was a military brat and don't have many issues with letting stuff go. It is my DH wh has to save everything. It makes me nuts quite often.

Jul 08, 2015
Candy in Home Cooking
1

Suggestions?

The pig ears are for this evening and are cooked, chilled and will be cut into strips for a crunchy bit in a lettuce wrap.

Jul 04, 2015
Candy in Home Cooking

Suggestions?

11:00-4:00 it is sort of a stop in anytime during that time. I'm still thinking but feel cooked out already. Counting this today we're booked up 'til the 25th. July is just going to speed by.

Jul 04, 2015
Candy in Home Cooking