brittle peanut's Profile
Cast iron pans leaving black flakes on food
Wow. Well, happily, pan #1 is still going fine; the seasoning looks fine and haven't had any flakes. But there is quite a bit of extra goop on pan #2's outside edges including around the handle, while the flakes are still there about 1/2" from the edge. I think I'm going to have to work on pan #2 one of these days, even more than I have already.
And I have to say again -- I am greatly pleased by how long this topic has endured and how much great advice has been shared in this thread.
Dutch Processed Cocoa
Yes, should be right there. Hershey's made one, called European (in a brown container the same size as the regular cocoa box), but then they replaced it with a 50/50 mix of regular and dutch. And I only see it in some grocery stores -- most just have the regular. You can search here:
http://www.hersheys.com/productlocator/index.asp
Do you have any fancy type of grocery stores? Maybe they sell European kinds of chocolate and cocoa. Or natural food stores/coops. I bought some organic dutch cocoa from the Frontier catalog (which many natural food stores use to stock their stores). It didn't strike me as very dark at all, in the way that dutch cocoa normally is. Seems more similar to the regular sort of cocoa.
If you get really curious, maybe you can contact these people:
Droste in North America
* USA
Hosta USA, Inc.
82 South Main Street
2nd Floor
New Hope, PA 18938
Office Phone: (215) 862-9910
Fax: (215) 862-9505
Cast iron pans leaving black flakes on food
Hmm, I don't know. When I made a pineapple upside down cake in pan #1, it had black flakes all over it, but I was a bit indignant at the suggestion that I'd used a dirty pan -- but a good scrub later, I concluded that (oops) it wasn't as clean as I though -- now it doesn't leave the flakes. But I am really struggling to get the seasoning fully back on my old pan (#2). It just looks sort of peely all the time, and I have scrubbed/scraped/reseasoned. I don't know. I try not to think about it. Especially since all the peeling is around the very edge, and pancakes and things don't really touch that part when cooking.
Desserts for 2 cookbook?
Jennifer Low's cookbook Kitchen For Kids is mostly sweets, and the yields are small. She has recipes for small cakes and the cookies recipe yield 1 dozen or less. I know you're not a kid! But there's a whole range of stuff in there -- cookies, cakes, candies, and is not particularly "childish" looking.
folding/styling sweet rolls
Well, just to update, I've found a few more websites with lots of photos.
http://erecipe.woman.excite.co.jp/series/s_b/b000.html
and
http://hidehide.net/bread.shtml
Recipe request for South African or Botswanan food
Continuing on the Mma Ramotswe theme -- you've got to make something with pumpkin! She's always cooking pumpkin!
Artisan Bread in 5 Minutes a Day - Review
Have you considered keeping some of the old dough aside, and adding that to a new batch? (Also, don't bake it right after mixing it; let it sit.)
Cast iron pans leaving black flakes on food
I'm glad to see other people have this problem.
I've gotten the new preseasoned skillet (#1 in my example) to stop releasing black flakes; I think this was a matter of food.
As to #2, it's still somewhat flaky. I've been trying to continuously scrape off any loose black flakes, clean the pan, and reseason, but it still looks a bit weird around the edges.
folding/styling sweet rolls
Oh, I know there's no pastry police, but I was looking for new and cute ideas for rolling them.
folding/styling sweet rolls
I am interested in a book (a website is acceptable too, for that matter) that shows different folds for things like cinnamon rolls and other sweet rolls.
Books like the King Arthur Cookbook and Bernard Clayton's Small Breads, have some, but not a lot.
I have Florence Lin's book on noodles, dumplings, and breads, and I tried to buy a book from the Malaysian Y3K company -- "Bread Magic" by Alan Ooi -- but the international ordering is a bit too complex and costly.
I've found several other Asian sources, but I can't actually *buy* any of the books, or find out how many pictures the books contain. This website is about the best I've found:
http://www001.upp.so-net.ne.jp/e-pan/recipe/kashipan.htm
http://auntyyochana.blogspot.com/
Any tips would be appreciated.
Afghani Korma Challow?
My first suggestion is to eliminate the chicken broth, and cook the chicken more with the other ingredients instead of separately. Also use tons of onions and cook them well, by themselves, before adding tomatoes. Don't underestimate the amount of flavor that can come from a well-cooked onion!
Have you tried looking in a cookbook? Afghan Food & Cookery by Helen Saberi is interesting and does have a recipe, but it actually doesn't bear much resemblance to yours!
Indian Dinner Party
Aunties don't need to sit around an analyze; they know what goes with what. They don't normally make up three dishes, each with an identical tomato gravy and serve a bowl with 5 c of rice to serve 10 people, or serve bland cream sauces with a side of raita.
Indian Dinner Party
Everyone's ideas sound tasty, but I think that you should also think about the mix of wet and dry, so that the texture of all your dishes isn't the same with all kinds of sauces running together on the plate.
Artisan Bread in 5 Minutes a Day - Review
Except don't the heavy casseroles cost about $200? I don't happen to have one and wouldn't buy one for bread-making.
That being said, I tried using the pan portion of my crockpot and covering it, to make no-knead bread, and it worked fine, by the way, but that was the one and only time I made no-knead bread!
Anyone hate sugarcookies?
I like sugar cookies, but I like them browned -- that adds a nice taste, and I am not a fan of icing. That being said, you certainly should bake what you like to eat! What about a cocoa/chocolate type cookie?
Or a pumpkin one:
http://allrecipes.com/Recipe/Pumpkin-Roll-Out-Cookies/Detail.aspx
Or an almond one:
http://www.wrenscottage.com/kitchen/recipes/cookie/almondsnowflake.php
Multipurpose recipe:
http://www.doriegreenspan.com/dorie_greenspan/2007/12/roll-out-cookie.html
Amazon UK: Cookbooks you can't get in the US
Is this the same as the Leiths Baking Bible ISBN 0747581894? It's available in the US.
Many international books find their way to the US and can be bought secondhand (in sometimes new condition). I've found several mentioned here so far.
Amazon UK: Cookbooks you can't get in the US
This is for sale on amazon.com though (and shows as in stock). Maybe it wasn't before?
Homemade waffle mix - how far can I go
Marion Cunningham has a yeasted overnight waffle batter too.
Whole Cardamom in the Pods
I've had this happen (with green pods). I prefer the black seeds but I keep the brownish ones as well and just include them. The black seeds seem more aromatic to me than the brown/tan ones.
Artisan Bread in 5 Minutes a Day - Review
What's to refuse to accept -- Harrold McGee responded to the no knead bread by saying that it's true, it will work.
King Arthur Flour/Baker's Catalogue Mixes?
I had a laugh though at their pie crust mix -- supposed to make a nice flaky pastry, all you have to do is add butter and water -- ha.
http://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&id=3547
Really Dietetic Salad Dressing
Aha -- I was just thinking, you could use buttermilk and yogurt to make your own ranch dressing. I never have mayonnaise on hand, so I've made it with just those (or even just yogurt) and it's pretty good. Sorry, I don't have a recipe, but somehow milk product + garlic + salt + celery leaves or some other herbs becomes really tasty and pretty low-calorie.
Any Commments re Niloufer King's "My Bombay Kitchen"?
Okay, red is an exaggeration -- but the idea being that in meat pilau, the rice is cooked IN the sauce (often brown or red) and therefore gets more color than white rice from just being boiled. In many parts of the world it is perfectly authentic to cook it in a sauce other than water and therefore reddish is typical of meat pilaus, from tomato sauce (no broth required because the meat generates its own broth). I am speaking of meat pilaus not of fried onions and spices with rice type of simple pilau. My mother would be shocked at the suggestion that her pilaus aren't traditional because they are reddish!
Also in many parts of the world, an oven is not a traditional piece of cooking equipment so one is not required to make "authentic" biryani.
But pilau is a one pot dish, where the tastes of everything merge. Biryani is served in one pot but requires more to cook it, with distinct layers of different tastes.
more homemade yogurt issues
Sometimes it is just too cold in the room. I don't know if you're using a machine or just setting it on the countertop; if the latter, you will have to keep it a bit warmer for it to thicken, like putting it in a dish of warm water or in a warmed up (not hot) oven.
Any Commments re Niloufer King's "My Bombay Kitchen"?
Biryani is supposed to be layers of rice (cooked in water) and meat in a sauce, while pilau has the rice cooked in the sauce (rice becomes red). Most Indian restaurants serve "biryani" that I would call "pilau."
I also greatly enjoyed her book and keen sense of humor especially on matters of rice consumption and eggs.
Really Dietetic Salad Dressing
There is also just plain fresh-squeezed lemon juice, or something like rice vinegar.
Molassas Popcorn Balls
I just read a recipe very much along those lines in the new book "The prairie girl's guide to life : how to sew a sampler quilt & 49 other pioneer projects for the modern girl" by Jennifer Worick.
