l

lazybaker's Profile

Title Last Reply

What were your last 3 cookbook purchases? Part 5 [Old]

Ah, I dream of the day when I will go to Paris to try the wonderful pastries especially the macarons at Laduree. In the meantime I will have to make them myself. I am getting better and better with each batch I make. I do hope that practice will make perfect.

Oct 19, 2011
lazybaker in Home Cooking

KitchenAid stand mixer - brown ooze

I got a reply from KA. "Some stand mixers that have not been used very often or have been tipped may experience slight oil leakage from the shaft or hub attachment. The best way to eliminate the oil is by turning the mixer on Speed 10 for 2 minutes. Then, wipe up any oil from the mixer. Generally the mixer may lose approximately 1/4 cup of oil before repair is necessary."

I'm still not sure why mine had the leak. I use it all the time and I never tip it, but it's good to know that it can lose up to 1/4 cup. I'm going to keep an eye on it and hope that it doesn't leak again.

Oct 19, 2011
lazybaker in Cookware

Costco food finds - 4th quarter 2011 [old]

Bay Area Costco stores have carried oxtails for many years now. I buy it all the time to make a bœuf bourguignon style braise. Like with all the beef products at Costco, the price seems to fluctuate. I have seen the oxtails for as low as $3.49/lb and as high as $5.99/lb.

Oct 19, 2011
lazybaker in Chains

KitchenAid stand mixer - brown ooze

I will ask KA about this. The KA site calls that silver collar a "drip ring" so I guess it's doing its job by catching the ooze. Thanks!

Oct 12, 2011
lazybaker in Cookware

KitchenAid stand mixer - brown ooze

My KitchenAid stand mixer is 9 years and I use it at least 2-3 times a week. This time I used the mixer to beat my egg whites for macarons. As I always do after every single use, I was giving my mixer a quick wipe down while cleaning up. That's when I noticed that my mixer had some brown ooze seeping out from the silver collar above the stem that holds the attachments. Sorry if I'm not accurately describing the parts of the mixer correctly. Here's a photo to show where I saw the ooze. I wiped off most of the ooze but you can still some in the photo.

I have no idea what this ooze is or from where it came. Could it be some kind of motor grease since I had the mixer on for a while? I beat my egg whites on speed 7 for about 5 minutes, but I always do that when beating egg whites for macarons and I have never had ooze come out before. Any clues as to what the ooze is?

Oct 11, 2011
lazybaker in Cookware

Carbonara with or without milk/cream?

Same here. Never with milk or cream. I saute guanciale (or pancetta), whisk in raw egg yolks and parm cheese til emulsified and then toss in the cooked pasta. I'll add some pasta water to thin if necessary. It's always creamy and smooth.

Oct 04, 2011
lazybaker in Home Cooking

Opened sweetened condensed milk storage life

Thanks biondanonima. It's good to know that it'll keep.

Sep 30, 2011
lazybaker in General Topics

What were your last 3 cookbook purchases? Part 5 [Old]

My copy of Mozza just shipped from Amazon and I am really looking forward to it! My other recent purchases are The Butcher's Guide to Well Raised Meat and Pierre Herme's Macarons - the English edition. Thank goodness I can stop Google translating the recipes from the French edition.

Sep 30, 2011
lazybaker in Home Cooking

Opened sweetened condensed milk storage life

How long can I safely keep an opened can of sweetened condensed milk? I have transferred the canned milk to a Tupperware container and I store it in the refrigerator. I am only using about 50-60 mls a day (for hot Vietnamese coffee).

Sep 30, 2011
lazybaker in General Topics

What's your favorite pork chop in San Francisco?

Although it's not always on their menu, Perbacco's double thick maple brined Berkshire pork chop is to die for. I would always choose that over Nopa's pork chop, but Nopa's is a very close second.

-----
Perbacco
230 California St, San Francisco, CA 94111

Nopa
560 Divisadero St, San Francisco, CA 94117

How to Eat at Frances W/O a Reservation?

We eat at Frances fairly often. I have noticed that there are still open walk-in seats at the counter until around 5:30-6pm. I have only been there on the weekends so I'm guessing it's easier to grab a counter seat on a weeknight.

Dieting recipe help - I need to loose weight without starving him

I do all the cooking for me and my skinny husband. We also eat dinner out once a week. We pretty much eat the same food, I just eat less of it. It's all about portion control for me. I never ate junk food or drank soda so the only habit I changed was my portion size. For example, if I roast a whole chicken, saute some veggies, make some mashed potatoes and a salad, then I will have a lot of veggies, about 5 ounces of the chicken, no potatoes and all the salad I want. (I don't like salad dressing so no extra calories there.) My husband can eat all he wants. If I feel like having a carnitas burrito from the Mission district, I will. But instead of eating all of it, I will have a third and save the rest for other meals. Everyone is different but this approach has worked well for me. I've lost 30 pounds in the last 4 months (down from size 14 to 8).

Sep 06, 2011
lazybaker in Home Cooking

Cake pans and stand mixers

I like Parrish Magic Line pans. They come in all sizes and are very well made. I've been using my 8-, 9- and 10-inch diameter round cake pans for over 15 years now. Since they are aluminum I don't put them in the dishwasher, but I don't mind hand washing them. And they are made in the USA.

Aug 31, 2011
lazybaker in Cookware

ISO Canned Pumpkin

I bought a 29-ounce can at Target yesterday. I think it was $3.00

Where can I get a vegan cake in San Francisco?

Whole Foods has a pretty good chocolate sheet cake that is vegan.

NY Hound Needs SF Advice for High End Client Friendly Dining

Another vote for Quince.

Yeasted waffles taste too much like

...yeast!

I made Liege waffles using this recipe http://www.thekitchn.com/thekitchn/gu...

The waffles turned out really well, but I found the taste of yeast in the waffle a bit overwhelming. I have eaten yeasted waffles before but I've never had one where the flavor of the yeast in the finished waffle was so strong. Yeast recipes that I have used in the past (mostly bread not waffles) always use a tiny amount of yeast and have a long (typically overnight+) rise. I consider myself a yeasted bread novice, so forgive me if I am wrong, but it seems like the quantity (2 teaspoon) of yeast used is too much considering the amount of waffle dough being made. The two rise times are fairly short (30 and 15 min respectively) which might be the reason for such a large amount of yeast?

Can I decrease the amount of yeast used in the hopes of decreasing the overwhelming yeast flavor of the finished product? Let's say I used only 1 tsp yeast instead of 2 tsp. I'm assuming I would I need to increase the rise time to make up for the decrease in yeast. But for how long? Also, would these changes affect the waffle's texture, etc?

Oh, not sure if it makes difference or not, but I used SAF red label instant yeast.

Any help is greatly appreciated. Thanks!

Jul 08, 2011
lazybaker in Home Cooking