Jpan99's Profile
Which packaging scam annoys you the most
Well, we're all entitled to our opinions. I, however don't see how something that happened over 200 years ago can be compared to what I saw on my grocery shelves this morning.
Maybe I shouldn't have used the word "scam" in my title. I'll change it to "Which ripoffs at the market really annoy you?"
I do find it hard to believe that, assuming you go grocery shopping, you don't have any reaction to your favorite food in a small package for the same or more money. Sorry, but I'm not getting over it any time soon. And I wouldn't make the assumption that everyone has a 401k or deep pocket stock investments. Some people live pay check to pay check.
Which packaging scam annoys you the most
My point is, again, I'm getting less and being charged more. There are a lot of people who aren't going to notice the decreased package size, especially a sr. citizen. You ever notice when they are running some special promotion with more product they blast it on the packaging "Now 20% larger" you will never see "Now 20% less inside and $.50 more!"
Which packaging scam annoys you the most
It's a scam in my book, especially for older people who can't read the fine print or notice the difference. I suppose you could also call it "business as usual."
Which packaging scam annoys you the most
It's been going on for years, prices go up but package weight goes down. Cereal, candy, seems like all the sizes are smaller yet not the prices.
I'm particularly annoyed with cheese. The pre-packaged stuff, Cabot, Cracker Barrel, etc. Even my own store brand cheese. The 10 oz. bars are now 8 oz. (I'm wondering now if they were 12 oz. once upon a time...) yet the price has gone up. This became really apparent when my local grocery had their bars of cheese on special 2/$5 and they had both old (10 oz. bars) and new (8 oz. bars) on the shelf at the same time. I rummaged and grabbed all the 10 oz. bars in the flavors I was looking for, knowing full well it was the last time I would ever see them! That's a 20% reduction in product for the same or more money. Bleh!
Those weird things you eat when you are in your kitchen
I recently saw a big vat of Jordan almonds in an Italian bakery in Boston's North End. It made me wonder if they make them themselves or were just selling bulk "somebody elses brand" in the bakery. If you have an Italian neighborhood where you live maybe that would be a place to search for good Jordan almonds. Personally, I hate them. My memory of them is my mom coming home from some wedding "in the 60's & 70's" with a wedding favor, usually something like a plastic bell filled with Jordan almonds and wrapped in some kind of tuile! She stuffed them in the drawers and kept them for years. It was years later that I discovered those hard rocks were actually edible!
Trader Joe's frozen croissants
Thanks, I'll give it a try the normal way and see what happens!
Trader Joe's frozen croissants
To anyone who has made these before. I've only made them in the winter. You let them sit overnight for 7-9 hours on the counter to rise. However, the weather is much warmer now and I don't have AC so I'm wondering if anyone has made these in warm weather? I'm thinking they are going to rise a lot faster. Maybe in 3-4 hours? I don't think setting them out overnight is a good idea.
Ideas for puff pastry appetizers?
I used to fill the little pre-made mini filo cups with curried chicken salad (make or buy chicken salad and add some curry powder to it) then top with a little mango chutney. People went nuts for them. You can just substitute puff pastry cups for the filo ones.
Those weird things you eat when you are in your kitchen
A wedge of extra sharp cheddar cheese spread with Bonne Mamon raspberry or strawberry jam. And sometimes, place the jam and cheese on a mini pretzel twist!
Best brand of "slice and bake" cookies?
Make your own cookie dough in advance, shape into logs and freeze, then slice and bake when you need them. Toll house cookie dough can be whipped up in 10 minutes and tastes so much better than anything slice and bake. Unless you're making them for 5-year-olds that have no idea what homemade cookies taste like. Then just buy whatever slice and bake is on sale!
What are you baking these days? May 2012
I think baking a little longer does help. The underbaked tend to cave in a little. I think I still have too much air in the batter. Some come out great, others cave in a bit once you pick them up. They all taste good though!
What are you baking these days? May 2012
It was surprisingly easier than I thought. I think the most difficult part folding into the egg whites and mixing it enough to get the air out but not too much so that they come out too thin or too delicate. That, and forcing the ground almond flour through a fine sieve which took forever but is necessary for the proper texture. Practice makes perfect!
What are you baking these days? May 2012
French macarons. Yum. Here are the chocolate ones.
Any info on Happy’s Bar & Kitchen
Thanks for the website link, looks like the menu is now on the site. Pastrami only appears on the lunch menu.
Shake Shack Coming to Chestnut Hill
I've eaten at the Midtown location too. I'm looking forward to the Shroom burger, a veggie option that beats any generic veggie burger. Not at all healthy, stuffed with cheese and fried, but so delicious! I thought the fries and shakes were just average. I'd go for the Shroom burger and although on the small side, I really liked the taste and texture of the bun.
Any info on Happy’s Bar & Kitchen
Looking for a menu if anyone has seen one. Or a report if anyone has been there.
Sorry if this is a repeat but I did a search and haven't come up with any info as of yet.
Need North End Restaurant for visiting parents and awful toddler
I would recommend La Summa. Had dinner there with friends last week. We sat by the window at a table for 4, there was a table for 2 next to us. They could put them together and you would have your own little section. They take reservations so you could call and ask to be seated in the window area. It's a "family" owned restaurant so they probably wouldn't mind the kids at all. It's not very big but in the window section you're near the door so can take the little one outside if you have to. We enjoyed the food and it's not too expensive.
http://www.lasumma.com
Saturday night dinner near Norwich, VT
My sister inlaw and I are taking a baking class at the King Arthur store in Norwich next month. We finish at 5:00 pm and want to grab a bite to eat before driving back to Boston. I've been checking online for restaurants in Hanover and Lebanon but there doesn't seem to be a lot of choices. Can anyone recommend something? Not interested in chains or fast food. Just a casual sit-down dinner.
We love Thai but the only Thai place I've found, Mai Thai in Hanover, seems to get awful reviews. Any cuisine is fine. Prefer something heading back towards Boston as we don't want to go any further out of our way.
Thanks!
Sunday Lunch in Watertown
There's also Halfway Cafe on Main Street. Of the ones mentioned above I'd go to Not Your Average Joes. I know it doesn't get favorable Chow reviews but I always like it. I can live on the bread and oil dip alone.
What to serve before my homemade pizzas?
I always serve salad with pizza. I don't think you need any more apps if you have chips and dip. Make a green salad, maybe with fruit in it with a light oil and balsamic dressing. I used to make a baby spinach with mango and candied pecans. Very yummy and would compliment the pizza.
What were your FIRST three cookbooks?
Betty Crocker's New Boys and Girls Cookbook, 1965. I still have it. I still love to pull it out and look at it and remember making the recipes for my family. I think the recipes were fun and the photos and drawings were awesome.
I remember being totally mesmerized at the beverage photos. The grape float, lemon-strawberry punch and pink lemonade with fruit floating in it. The Bunny Salad; a canned pear half sitting on a lettuce leaf with raisin eyes, almond ears a cinnamon candy nose and a cottage cheese tail! The polka dot mac & cheese, rocket salad and I even made the enchanted castle cake with help from my mom. I love this book.
I also had the Peanuts cookbook. I remember making the lemon lollypops and bringing them in to school. Then there was some report that the recipe was wrong, I think it used like a bottle of lemon extract which was supposed to be dangerous or something. Well, we all ate them and nobody died so I guess nothing to worry about.
Need help making my own almond flour
Thanks, I'll take a look. I've only used blanched. The whiter color helps for the macarons because you add coloring to get the vibrant colors. I think if it has skins on before grinding it's probably browner which will affect the end color.
Need help making my own almond flour
Thanks so much! I still have some flour left so don't need it right away but I'll definitely order when I've run out.
Need help making my own almond flour
smtucker: Wow, thanks for that link! I see they have a Cambridge address, not far from me either. Can you walk in and buy stuff or do you order online and tell them you will pick it up? The prices are less than half of King Arthur and if I don't have to pay delivery even better!
FYI for anyone else, here's another site for mail order:
http://americanalmond.com/store/pc/viewcontent.asp?idpage=9
Need help making my own almond flour
I've been experimenting with making French macarons and have bought some almond flour from King Arthur but it's too expensive so I want to make my own. Just not sure the best way to do this. Food processor or blender? The King Arthur is pretty fine (for a ground nut), finer than almond meal and that's what I'm shooting for.
What's the best way to get there without turning it into almond butter?
Cake you can eat with your hands?
Wacky Cake, the original snack cake!
Wacky Cake
Make it and bake it all in the same pan!
1 ½ cups of flour
1 cup of sugar
3 tablespoons cocoa
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
Place all dry ingredients into a sifter and sift directly into an ungreased 8-inch square pan. Make three wells in dry ingredients. Pour oil into one hole, vinegar into second hole, and vanilla into third hole. Pour cold water over all and stir with a fork until well blended. Bake in a 350 degree oven for 35-40 minutes. Let cake cool completely in the pan. Cut into squares to serve.
Favorite fruit pie thickener
What is your favorite thickener when making fruit pies and why? Flour, cornstarch, tapioca, something else?
I'm trying to perfect blueberry/raspberry pie filing. Want it firm enough so the filling doesn't just fall apart when you cut a slice, but don't want it thick and gummy either.
