gdaerin's Profile
Can you use flax seed oil in hummus?
just curious. I use olive oil and I was wondering if one could use flax seed oil instead?
Stupid easy recipes you really love
ok, that sounds delicious, I have to try it! Here's the stupidest easy recipe that I make all the time; in fact this might be too easy to even qualify for this thread:
I put some frozen fruit in my magi-mix food processor, process for 5-15 seconds, add some fat-free vanilla yogurt and/or honey and process for another 5 seconds and voila: frozen yogurt! It doesn't freeze well but right out of the magi-mix it has exactly the consistency of frozen yogurt and it's fat free!
http://polarbearinourfrigidaire.blogspot.com/
SF Sourdough Starter Question
Hi,
I am looking for a starter to making authentic San Francisco Sourdough because my husband loves it and says I've never tasted real bread because I've never had it! I realize I need to have the specific culture with the Lactobacillus sanfrancisco. From a search on this site I found Sourdoughs International, a company that sells starters/cultures.
http://www.sourdo.com/
Here's what their website says about their Sourdough starters(under Fermentation Tab):
"the famous San Francisco culture, was extensively studied in an attempt to simplify the sourdough process for commercial bakers. This simplification could not be achieved. There was no way the flavor could be maintained unless the lactobacilli had ample time to multiply and produce flavor compounds and acidity. Some important information did result from this research: it was determined that sourdough cultures are symbiotic and stable. They do not change if taken to another geographical location, nor do they change from contaminates in the air. (This synergism can be destroyed by adding bakers' yeast.)
We are often asked "how much do I get in the package?" This really can't be answered, since what you get are microscopic organisms. The quantity of these organisms, even if it could be measured, is not important, since they are living and multiply after the culture is activated. They are in about an ounce of flour. With proper care, you can bake for years with the contents of one culture package.
Only dry, or primarily dry, cultures can be shipped, as a moist culture would become active, expand and destroy the container. You follow the enclosed directions for activation.
Once the culture is activated and in a liquid form, it is placed in the refrigerator where it will maintain its properties and contamination is no longer a problem. It should be "fed" and proofed every four to six months to keep the organisms viable."
Here's my question:
I've read on other posts that the original culture will be taken over by the wild yeast in your area eventually, which contradicts what Sourdoughs International says about their starter!
So, who's right?
Chocolate Avocado Cake Recipe Adaptation/conversion
thank you!
I'm gonna try this tomorrow as is, and then I'm also going to try leaving the cocoa out because I think maybe the cocoa hides the taste of the avocado too much?
If I take out the cocoa do I need to increase the dry ingredients?
Chocolate Avocado Cake Recipe Adaptation/conversion
does anyone know why my links aren't working?
Chocolate Avocado Cake Recipe Adaptation/conversion
I've got a bunch of ripe avocados that I've been planning on using in some kind of baked good. I found this recipe online for Chocolate Avocado Cake . Actually, I'm pretty sure that blogger got her recipe from here , but the recipe is basically:
Mix thoroughly:
1 very ripe medium avocado
3 eggs
1 tbsp runny honey
4oz light muscavado sugar
Fold Into That:
4oz plain flour, I used half wholemeal and half white
2oz ground almonds
2oz cocoa powder
2tsp baking powder
cook at 180c/350f
Now, I just made this, or attempted to, but the consistency didn't come out right at all! I'm sure this is because I had a really hard time converting the ounces to cups.
Here are the measurements/conversions I used:
4/5 cup flour (1 cup of all-purpose flour: 5 ounces)
4/9 cup dark brown sugar (1 cup of dark brown sugar: 8.5 ounces)
3/5 cup cocoa (1 cup of cocoa: 3.33 ounces)
Also 1 very ripe medium avocado is really vague, and I ended up using 2 smallish avocados because the "batter" just looked way too thick for cake.
Do any baker's care to share some insight? I'd like to make this again without having to "eyeball" 3/5 cup cocoa, etc.
Magimix Malfunction
thanks for the reply. Yeah, I should just call Chef's. I just assumed when they didn't return my email that they have bad customer service, but I guess maybe some companies don't use email a lot.
About the Magimix, the thing is, I searched around on the internet and this is Not a fluke, this has happened to more than a few people. The plastic deforms and it starts slipping on the spindle, this heats it further so it slips more, and the whole lot welds itself together. It's a bad design, the flats on the spindle are not deep enough.
We used a dremel and a chisel to get it off without damaging the spindle.
So much for making bread in the Magimix!
Magimix Malfunction
I decided to make some bread for the first time in my magimix tonight. I followed the instructions in the manual and now my dough hook is stuck in the machine and won't come out! It's impossible to get out. And the bowl won't come out either. Has anyone had this problem or know how to fix it? I'm worried about trying to get it fixed through the warranty because I ordered it through Chef's and they still haven't replied to an email I sent a month ago about the Magimix being delivered with a huge gouge in the box and a scratch on the machine!
Right now I feel like a fool for buying the magimix, I thought overall it would save me money because I wouldn't have to worry about it malfuctioning or breaking easily.
Help?
Give me some honey!
I don't have anything creative, I just wanted to jump in here and show my appreciation of Honey! I ♥ Honey! I'll use it with anything and everything and if it's really good honey, pure honey I enjoy just eating it straight from the jar!
Asparagus Tonight, I've Got One Shot!
Really?! Wow, that would be perfect, he would not be able to say no!
Asparagus Tonight, I've Got One Shot!
Hi, I recently bought some Asparagus because it was on sale. I've been working on getting my husband to eat more veggies, and I've had some success, but he will only try a new veggie once! I've got one shot to make this asparagus as delicious as possible! I've never had Asparagus myself, or if I have, I can't remember it, so I have no idea what kind of flavor combination is good for Asparagus. Any ideas? Like I said I really want to make this as tasty as possible! His favorite food is bacon, if that helps at all!
How do you use frozen fruit?
chop them up in a food processor, add a 4-5 dollops of vanilla yogurt, add some honey to taste and you have fresh frozen yogurt!
Question about Ina Garten's chicken pot pie
this is what I do, it's so easy and sooo good! the ultimate comfort food because it's super convenient!
If you can use applesauce as a substitute for oil, will canned pumpkin work?
Oh nothing right now, I was thinking of making some cookies or maybe some sweet bread.
And, I've got a couple of cans of pumpkin I want to use, I've been really into pumpkin lately!
When I've made pumpkin cookies before they come out very moist, almost too moist. The same thing tends to happen when I use applesauce as a replacement for oil, I was just thinking, could you use pumpkin as a substitute for oil?
Soft Boiled Eggs/Old School?
mmm, it's my favorite way to eat eggs! 2 every morning along with a big bowl of oatmeal. You're completely right, SB eggs do have a taste that you don't get with HB, fried or scrambled.
If you can use applesauce as a substitute for oil, will canned pumpkin work?
anyone?
Food Processor Recommendations
I have to second this, I love my magimix. You should get one from Williams Sonoma though, don't get it from Chef's unless you don't care about receiving it with a scratch or two!
Timothy's Chai Latte Recipe?
Ooh I love chai! thanks for the link, I can't wait to try some of the recipes!
Food Processor Recommendations
About the small hole for adding oil for mayo, I noticed that the pusher for the juicer has holes in it, I was thinking I could use that, but I honestly haven't tried it.
Food Processor Recommendations
I just got a magimix, same model from Chef's Catalog. I have noticed the exact same thing but it honestly doesn't bother me at all. It's kind of a negligible complaint for me really.
I love my magimix, I think it's incredible.
I just have two problems with the purchase: My magimix came scratched due to sloppy packaging prior to shipping and Chef's still has not returned my email after a week! Very bad customer service if you ask me. I have detailed pictures if anyone would like to see them. It's incredibly innapropriate for Chef's to not return my email. It was the first time I shopped with them, and probably the last. Maybe they have too much business, even though we're ina recession. I guess they don't need mine.
My one other complaint is that my Magimix only came with a 2mm slicer, which is incredibly tiny! I assumed right out of the box I'd be able to slice 4mm or 6mm carrots or potatoes for french fries, but no. I have found the other blades for 20 each on another website, so I'll probably just buy them there.
I want to be clear, I love my Magimix!!! But, even though they offer free shipping, I would not go with Chef's Catalog again. I can only hope that the accident that resulted in the huge gash in the box containing my magimix and the scratch of the magimix did not cause any internal damage. At least it came with a great warranty!
Did I just accidentally make Frozen Yogurt w/my Magimix?
I just got a magimix not even a week ago, even though it seems like longer! This is my first food processor so I've been spending a lot of time just experimenting with the thing to see what I can do. So, tonight I decided to try to make a smoothie with it. I put a small bag of frozen wild blueberries in the magimix and turned it on. I have always made my smoothies in a blender and I have always had to add a liquid (like OJ or milk) to the frozen fruit to get the blender to "crush" the fruit, but I decided to forgo the liquid with the magimix just to see what would happen. Well, what happened was that in about 15-20 seconds the magimix chopped the blueberries up into tiny little frozen bits that almost looked like a coarse dry powder because the tiny bits were all still completely frozen. There was no liquid at all in the bottom of the bowl. What I did next was add a few dollops of fat free vanilla yogurt, ran the magimix for another 10-20 seconds and voila, the result was pretty close to frozen yogurt I've had in the past. I added some honey and it was delicious!!!
So here are my questions: was that frozen yogurt? if so did it have something to do with the blueberry bits still being frozen? Is it possible to make some form of ice cream in the magimix if my ingredients were very cold and/or frozen? I've been really wanting to try avocado ice cream lately so if anyone has any suggestions for making it in a food processor I'd appreciate it!
Losing faith in cast iron cookware
I think you've hit on exactly what makes cast iron attractive, there is a mystique about it, I admit, I think it's more authentic and "purer" and I don't really use it!
To me what makes cast iron so unique is that it's possible to find a cheap cast-iron at a garage sale all rusted and with just a little elbow grease you can have a new well seasoned pan. Sure, copper and SS last but you'd never see a copper pan going for 5 bucks at a garage sale, would you?
Losing faith in cast iron cookware
would this apply to veggie omelets? You would do this when adding vegetables to an omelet?
Losing faith in cast iron cookware
I don't think anyone is going to argue that copper is superior to cast iron! I've experienced all the same frustrations with cast irons as well.
I've burned myself as well a few times and I just find it very hard to wash a pan without soap! There is something very satisfying about getting a pot squeaky clean in hot sudsy water.
Green Pan totally safe?
I wouldn't trust it, but I also don't eat Beef because I'm concerned about Mad Cow! I think I'm prone to paranoia.
Actually, I just saw those at Target yesterday. I thought about buying one but I just can't trust something completely untested and only time is going to tell us whether those are toxic or not.
HELP! Out of a Gazillion food processors, which one?
I think I might be leaning towards a new Kitchenaid if I can't find an old Cuisinart made by Robot Coupe on Ebay. I cannot for the life of me figure out why Cuisinart now sells multiple versions of their processor: prep, pro, classic, I spent a lot of time yesterday trying to figure out what exactly the difference is, and I still have no idea!
HELP! Out of a Gazillion food processors, which one?
I don't really mind the messiness part, I figure no matter what, it's worth it. I can easily spend 3-5 minutes cutting up two carrots alone, trying to slice a mushroom really thinly takes me even longer!
What do you mean by high hydration doughs? Do you mean a wetter dough? Wouldn't a stickier wetter dough be easier to knead or process manually anyway? I'm really interested in having a food processor to knead just regular whole wheat bread, will it do that?
HELP! Out of a Gazillion food processors, which one?
Thanks for the reply!
Well I guess if it's not any faster to mince garlic in a processor I can still just mince garlic by hand.
Mostly I want to use a processor to make bulk salad materials for my lunches and snacks a whole week at a time as well as prep for dinners. I imagine it will be a lot quicker with a processor than by hand because I am really slow at chopping by hand!
What I really want is a Magimix. But, yeah, that's not going to happen anytime soon I'm afraid!
I think I've decided to try tol find an old made-in-france-cuisinart on Ebay. From what I understand they are much better quality.
