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What is your biggest recipe pet peeve?

I saw a chart on some site that listed temperatures in F, C and gas marks, If i can find it again I'll link it.

Found it - http://www.helpwithcooking.com/temper...

Jul 08, 2012
Logrus9 in Home Cooking

Cooking From The Farmer's Markets . . . what's on your table these days?

Right now I'm making a swiss chard and Black lentil soup I found on this site. I also used some purple carrots. It smells great, so I'm sure it will turn out well.

Jul 08, 2012
Logrus9 in Home Cooking

Looking for the best way to make Ice Tea... [moved from Pennsylvania board]

I use one of the "gold" Mr. Coffee type filters. I use a wooden spoon to suspend it over the pot and pour the water through to dampen the tea so it doesn't float out as the water rises. Then I bring the water to a boil and let it steep.

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

Jun 30, 2012
Logrus9 in Home Cooking

Yellow Jug Burger Company - montrose

I was driving on (a the other day and saw this. I'll have to try it soon.

I love/hate grits. How do you feel about them?

I love to cook them and when almost finished whisk in a couple of eggs, it really adds to the richness.

Jun 17, 2012
Logrus9 in General Topics

Have you ever given yourself food poisoning?

Once, came back from a business trip and made a quick stir fry with rice from the fridge, I didn't think about how long it had been in there before the trip. As others have described, rolling on the floor hoping death would come quickly, double geyser all night long. It took a few days to recover, I never realized rice could be so bad until I checked into it.

Jun 08, 2012
Logrus9 in Not About Food

Lemon Pound Cake Recipe from Cook's Country/Cook's Illustrated?

Here's a paraphrased version

LEMON POUND CAKE
from Cook's Country-very slightly adapted

CAKE:
2 sticks of unsalted butter (16 tablespoons)- softened, but still somewhat cool
1 3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 cup sour cream
2 tablespoons fresh lemon juice- recipe called for 1 1/2 T.
1 tablespoon lemon zest- recipe called for 1 1/2 T.
1 cup plus 2 tablespoons sugar
5 large eggs, at room temperature- beaten

SYRUP:
1/4 cup granulated sugar
1/4 cup lemon juice

GLAZE:
1/2 cup confectioners sugar, sifted
1 tablespoon lemon juice

1. To make cake: Adjust the oven rack to middle position and preheat the oven to 325 degrees. Grease a 9x5 inch loaf pan with butter and dust with flour. Sift flour, baking powder and salt into a small bowl.

2. Toss lemon zest and sugar together in a large bowl. Add butter and beat with an electric mixer at medium speed until smooth and light, about 3 minutes. Scrape down the sides of bowl. Add in the eggs, in 3 additions, and beat well. Mixture will look curdled. With motor on low, add 1/3 of the flour mixture followed by the sour cream and lemon juice. Add another 1/3 of flour and mix well. Finish with the rest of the flour and mix, scraping the sides well. Mix until batter is smooth.

3. Pour batter into the prepared loaf pan and smooth the top. Tap the pan on the counter a few times to release air bubbles. Bake until golden and a toothpick inserted comes out clean. Bake 55 to 70 minutes. Mine baked about 70.

4. For the Syrup: While the cake bakes, stir the 1/4 cup sugar and 1/4 cup lemon juice together in a saucepan. Cook for 2 minutes, remove from heat and set aside.

5. Cool the cake on a cooling rack for 10 minutes, then turn it out on the rack. Brush the top and sides of the warm cake with the syrup and cool cake completely before glazing, about 2 hours. Use all the syrup.

6. For the glaze: Whisk the sifted confectioners sugar and the 1 tablespoon of lemon juice together until smooth. Spread glaze over cake and let set 15 minutes before serving. Enjoy!

NOTES: Like most cakes, this cake is more moist on the second day. According to CI, this cake will keep for 5 days, if wrapped tightly. It also freezes well. To freeze, apply the syrup, let cool, and wrap unglazed in two layers of plastic wrap. and freeze in a zip-lock bag for up to 1 month. I have not tried that. When ready to serve, defrost the wrapped cake at room temperature. Remove wrap and spread with the glaze.

TO MAKE 2 CAKES: double all the ingredients EXCEPT the eggs; use 9 eggs instead of 10.

http://www.lyndasrecipebox.com/2011/0...

Jun 04, 2012
Logrus9 in Home Cooking

Planning on Bone In Leg of Lamb this Sunday, Greek style but first time on the grill....

You should be able to find your manual here http://help.weber.com/manuals.aspx

Grilled lamb is delicious and butterflying (as mentioned below) gives it more area for browning and smoke absorption.

May 26, 2012
Logrus9 in Home Cooking

Mahopac Farmers Market

I didn't know about this, I'll have to check it out.

Chinese Take Out Dishes - Want to Make Them at Home

The restaurants around here call it Singapor chow mei fun, I don't know if that will get you different recipes.

May 23, 2012
Logrus9 in Home Cooking

New thread for discontinued products

I miss pralines and cream ice cream, haven't seen it in years.

May 21, 2012
Logrus9 in General Topics

But you'll love it the way I cook it!

I almost swallowed my gum! Thumbs up

May 19, 2012
Logrus9 in Home Cooking

Yorktowns Farmer Market

I went today and I thought it was great. I met Karen the organizer and her assistant and they were both very friendly and happy to see the market open.

All of the produce I saw looked very fresh, the breads, cakes, pies etc looked delicious. There was a lot to see, I guess around 25 - 30 vendors.

I bought some pro-biotic Latin pepper cheese, nice flavor, I would have liked more spice but most people wouldn't. I will be having organic pork Romano and garlic sausage for dinner. I picked up some nice fennel and leeks to try out some recipes I found here.

Overall I think the first day was a success, several vendors were running out of some products before noon so the response was greater than expected.

Did anyone else stop by?

Tracking cookbooks

I didn't find any discussion of this. I was looking for a way to catalog my cookbooks so I wouldn't purchase duplicates at used bookstores/tag sales.

I found a program called Data Crow which seems to work very well. It's made for many types of collections (music, stamps, recipes) and uses separate modules.

Input is painless if the book has an ISBN number, otherwise you have to type in the information. It took a few hours to input all of mine, but then I could generate a report, put it in Excel and sort it to my liking.

It also has a feature to track books you've lent out so you know where they are when you can't find them. :)

http://datacrow.net/

Hope this helps.

May 11, 2012
Logrus9 in Home Cooking

lost recipe for traditional, yam-based, flourless cookies

This sounds great! I can't wait to try it.

May 11, 2012
Logrus9 in Home Cooking