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Upping the ante on boxed pancake mix

I've been making pancakes often lately (krusteaz) and thought I'd share my lessons: box pancake mix lacks enough buttermilk to make the light/crisp pancakes everyone loves.

KEY: Substitute 1-2 TB of water with buttermilk(not cream or milk or soda). This makes a Huge difference. (also drop the batter into melted butter as soon as it melts, then make sure butter is around each side of pancakes as they cook).

As mentioned, using the "real" maple syrup that comes in glass bottles helps(it somehow soaks into the pancakes better... w/o overpowering or smothering them like cheap syrup).

Sep 07, 2013
jjaylad in Home Cooking

Rice Vinegar question

just don't buy seasoned. it's disgusting. (anything tastes okay mixed with soy...).

Aug 08, 2013
jjaylad in Home Cooking

7 Great Veggie Burgers You Can Make at Home

ditto. search for bonappetit's 2013 black bean burger... amazing and the taste isn't dominated by cilantro or nuts.

May 25, 2013
jjaylad in Features

Upping the ante on boxed pancake mix

I can't believe no one has mentioned crystallized ginger!!! Buy it from whole foods(making its yields gross results), crush it with palm and mix a few pieces into batter(evenly). Yields CRISP and beautifully textured pancakes(I think fluffiness is overrated).

As others have mentioned, buy a tub of butter/marg. and make sure to drop batter into 1/2 tsp butter, then to surround edges of each pancake on BOTH sides w/ a scant amount of butter(rotate it around second sides--->huge improvement).

Crepe Suzette sauce(syrup, orange liquer, lemon, cognac??) doesn't hurt either.

Jan 13, 2013
jjaylad in Home Cooking

Grilled Country-Style Pork Ribs

This recipe is delicious. I made these yesterday and will be having leftover pulled pork sandwiches with pineapple on hawaiian buns later!

The cooking time was spot-on. Cooking in a dutch oven is an alternative that will give you similar results; however, you'd need to look up cooking times.

Dec 09, 2012
jjaylad in Recipes

Good fruit tart recipes?

Thanks. This pastry crust recipe sounds amazing (the picture in my original post is an Italian tart/shell--decent but boring and never browns). Maybe powdered sugar is key. I will try this soon using a butter cutter--no food processor... Arhghhh.

I also dislike the gooeyness of regular pastry cream... Diplomat cream looks like it might be good, but do you mean "substituted" by "cut" or both liquids whipped and combined? Thanks again for all the great tips!

Dec 06, 2012
jjaylad in Home Cooking

Good fruit tart recipes?

Fruit tarts (made in a 9" or 4" fluted french pans) from U.S. bakeries are my favorite food. Unfortunately, I find most recipes posted online to be so-so at best(tart shells that taste stiff--almost factory-made--instead of flaky and pastry creams that taste bland despite additional sugar or vanilla.).

So far, I've tried Joy of baking's recipe(yuck), italian fruit tarts(best tart shell so far), class french recipes and King Authur's with mediocre results. Most important is my need for a good pastry cream recipe that doesn't taste bland.

Dec 06, 2012
jjaylad in Home Cooking

The Banana Slushy, a Frozen Treat with Zero Guilt

way too gooey

Aug 10, 2012
jjaylad in Features

The Banana Slushy, a Frozen Treat with Zero Guilt

frozen bananas alone are gross.

Aug 10, 2012
jjaylad in Features