g

GravySpider's Profile

Title Last Reply

Brandied Pear-Walnut Tart

Oct 11, 2009
GravySpider in Recipes

Brandied Pear-Walnut Tart

I'm guessing, but I suppose the "too salty" commentor may have substituted table salt for Kosher salt, without remembering that Kosher is half as dense as table - effectively doubling the mass of salt used.

I've made this tart to rave reviews several times now. I scale back the sugar in the crust and filling by a third, as I prefer to let the walnuts and pears do more of the talking. I also add about 1/4 inch of vanilla bean into the syrup as it cools for added complexity.

Oct 11, 2009
GravySpider in Recipes

Eat Your Silver

One word: Argyria. (It's Smurfy!)

Mar 12, 2009
GravySpider in Features

where to find bitter almonds?

Bitter almonds are not commercially available in the US due to toxicity issues (google it and make up your own mind about the danger)

The inner meat of the peach or apricot pit is said to be an acceptable substitute, again w/ the same chemical caveat. From a plant perspective, almonds and stonefruit are close relatives.

Good food + The Debate?

SFist.com is running a thread with some suggestions, albeit not good food oriented.

Scandinavian cookbook recs?

Leftover lingonberry sauce? It's great on pancakes.

For vintage krumkakke irons, may I humbly suggest that the finest in the land come from the Rustad Co. of St Paul, Minn. My great-grandmother Rustad got her start selling them at the state fair, and according to family lore, would operate two irons simultaneously while giving her sales patter. (I'm at the limit operating one iron with a helper.)

Aug 31, 2008
GravySpider in Home Cooking

Eat Your Greens

Ugh. That Moosewood cookbook has been dogging me since the UU youth group before college, and then communal houses in college, and then for years afterwards. As a standard housewarming gift for sophmores moving off-campus for the first time, Moosewood has been the inspiration for legions of well-meaning but inexperienced veggie-sympathist cooks. However, as far as I'm concerned, I have yet to taste any Moosewood recipe that was anything other than tolerable out of respect for the efforts of my hosts. You /can/ judge a book by it's cover, and that Moosewood cover is bland for a reason, people.

Apr 15, 2008
GravySpider in Features

Homemade Sahale Snacks -- Valdosta Pecans

I've got a package sitting on the counter, waiting for me to try to duplicate. I've been tempted to just eat them, but I must resist in the name of science.

I was thinking I'd try to make a peppery zesty simple syrup, and then toss to coat the pecans and cranberries and bake a bit. I'm guessing the tapioca is just a starch thickener to get a heavier, glossier coating on the nuts.

The subtle bit will be extracting the zest oils from the orange peel; a water-based syrup is unlikely to work; perhaps a soak in a wee bit of vodka? Or perhaps just mix the shaved zest with some granular sugar to pull out the oils via capillary action.. or just cheat with some commercial essential oil.

Apr 10, 2008
GravySpider in Home Cooking