rainey's Profile
Uh oh! Fail in trying to convert conventional cake to bundt form.
Wish I'd found that when I was looking for recipes that employed real pistachio. With the exception of the Epicurious layer cake all I found were things with pudding as the pistachio flavor.
I will give it a try not the least because of the sour cream in it. I will also try reducing the amount of baking powder and see if that improves the texture.
Thanks so much for your help!
Uh oh! Fail in trying to convert conventional cake to bundt form.
I wanted to make a pistachio bundt cake. I didn't want to use some groddy artificial pudding for the nuts. I found the recipe below for a conventional layer cake. I figured I'd double the ingredients but then I started otherwise modifying it to resemble other specifically bundt cakes recipes.
* I only used 4 eggs
• I used some Grand Marnier to add additional liquid to compensate
* I used cream instead of milk to compensate for the fat in the missing eggs
It tastes good but after rising nicely it collapsed in the center before it was fully cooked. Do you think it really needed 6 eggs for the additional structure? Any ideas how I could more successfully modify this recipe? I'd really like to create a reliable recipe and add it to my database. But I want that dense, substantial texture of a bundt cake.
Thanks in advance.
http://www.epicurious.com/recipes/food/views/Pistachio-Cake-241050
Deen - Why did she keep it a secret for three years while deep frying butter?
"If you remove the 1/4 of your plate that's full of grains, you'll remove the part that makes you fat without removing any significant nutritional value."
That's been my experience after struggling about 50 years with the "sensible" advice to have a "moderate" and "balanced" diet. Trying to do that got me nothing but frustration, self-loathing and a BMI of 38.
Today I avoid grains (which I LOVE like an alcoholic loves a drink) and starches and I'm liberal with my use of oils, fats and clarified butter. After 3 years of peace inside my body and in my life my BMI is down to 28 and exercise has become a pleasant way of life because it *feels good* to move. I have even found I can let the reins go from Thanksgiving to New Years, enjoy like the rest of the world, and still take them back up again and resume the habits that work for my body. I have an extra 10 pounds to contend with but the clear direction of my health and shape is positive so it's an indulgence that I'm embracing as I continue to whittle away at the dietary mistakes of a lifetime.
...if only I had been able to listen to the wisdom of my own body in a disciplined and not indulgent way decades ago I think I would have had a different life. But at least now I know that "healthy" "whole grains" are toxic for me and even liberal amount of fat are *not*.
Viking oven horror story
"...and it's very difficult to make headway with crazy."
True and well said! But my major concern is how little customer support there is for what is supposed to he high end professional grade equipment.
I know I previously had Thermador and couldn't wait to get rid of it but I was not expecting to hear that about Viking. I hope I can count on something better for my Wolf. I deliberately chose a freestanding dual fuel with the plan that I would take it with me when we sell and downsize. Now I wonder if that will be all that viable a plan in 5 or 8 years...
Help! Can't figure out how to deglaze bumpy slotted grid in a roasting pan!
I agree with KarenDW. By the time you've gotten a nice sear on the 3 meaty sides I think you've done 98% of the deal. If you can hold them with tongs or prop them against one another to get the remaining short sides you're my culinary hero. If you call it a day and go on with your recipe I bet no one -- including you -- will notice no sear on the ends while distracted by deliciousness. ;>
Personally, I've moved on to the boneless short ribs that Costco sells. They're yummy and you can use them in the long sections they come in or cut them into smaller chunks that can be conveniently browned on (count em!) 6 sides. They can also be minced for something like Cottage Pie and even ground for chili. They're goooo-oooood!
Have you tried Anne Burrell's method of puréeing the aromatics and browning and re-browning and re-browning them before adding back in the seared meat? OMG!!!
Deen - Why did she keep it a secret for three years while deep frying butter?
You're right, of course. But if Deen knew about adverse side effects, after what we've observed of her choices, my money would be on her siding with the drug company that's paying her and not the public whose lives and health would, ultimately, be effected.
I think that makes her a negative as a spokesperson but I don't have $6mil to bargain on what influence she will have on the American public from this point on.
Meanwhile, I've expressed myself and made myself as clear as I'm able so whatever I have to say is more than redundant now so I'll just read.
Help! Can't figure out how to deglaze bumpy slotted grid in a roasting pan!
I'm assuming you want to get the crusty bits into your sauce and not get your pan clean.
Is there enough time to invert the grid *into* the liquids called for? A few minutes might soften them up so that you can use a silicone or rubber spatula to swipe them into the sauce or ragu. Particularly if the liquid has some acid like wine or tomato or vinegar.
Could you skip the grid next time and raise the short ribs on carrots sliced lengthwise or thick slices of onion so that they could just get puréed into the sauce? Did you oil the grid before you began so that more of those liquids could ooze on down into the pan below before they caramelized onto the metal surface of the grid? Hopefully, they'd still caramelize on the flat surface but they'd be more convenient there for working into the gravy, sauce, ragu, whatever. A spray might be handy for reaching more of an intricate surface.
If it's a matter of effectively cleaning a surface with a lot of tight spaces I find that an overnight with warm water and a few denture cleaning tablets works wonders. And maybe you want to do that even after you've gotten as many as the tasty browned bits into your grateful belly. ;>
Deen - Why did she keep it a secret for three years while deep frying butter?
Her "new" credibility issue is that the national public is reading that she failed to make people aware of the effects of her food and is everywhere on the air discussing and dismissing it. Then has gone on to further abuse food on her high profile cruise when everyone's sensitive to the subject. That's just her demonstrated track record, not some "obligation" imposed on her.
So, do you believe if she's pocketing $6million you can have any confidence that she'd share adverse side effects of the drug even if she knew about them? Is she someone you'd respond to with confidence?
Viking oven horror story
A friend just told me an awful story about her Viking wall oven. It broke and they had to call for a repair. The authorized repair person had to special order a part that they had to prepay for. When it arrived the box was labeled with the correct # but the actual part inside was something else and completely useless to the required repair. The service person would not give them a refund because he said it was Viking's error.
They, of course, called Viking. Viking gave them no satisfaction. They said that was impossible and they took no responsibility for what happened between when "the right" part left their facility and the wrong one arrived at their house. They said, further, that there was no single part available for that particular repair and that they'd need to order a $700 kit. In addition, they said that since the oven was 13 years old they couldn't guarantee that the kit that would arrive would fit the oven they were not longer making replacement parts for.
My friends ended up replacing it with a Wolf but I was really horrified to hear how little customer support there is for a top of the line, essential piece of equipment when an ordinary builder-type built in should have a useful life of about 16 years. I'm also really perplexed since I have a mid-line Viking sewing machine and a much more expensive and over-engineered Bernina. I always go back to my Viking since it's a workhorse with flawless performance. But my friend adds that she has since read that Viking is now using rebuilt parts in new appliances.
Can this be possible? Is this typical performance for Viking kitchen appliances?
Belgian waffle makers?
Possibly true for many. Hard to say.
I make sourdough waffles for Sunday breakfast every week. My grandson eats tiny peanut butter and whole wheat waffle sandwiches from the freezer leftovers through the week. They make for a complete protein and portable nutrition. We also sometimes have our chili over cornmeal waffles. Crisp whole wheat waffles are a great base to give new life to leftover chicken stew . So waffles are popular at my house and if my waffle iron broke I'd be out looking for my next one ASAP.
Belgian waffle makers?
We have a Calphalon that I'm happy with. It's square rather than round. That means that we always end up with squarish-round waffles but that doesn't effect the flavor at all. But it also means that I can get larger waffles out of a single load which makes a difference if you're making for for than 2 people so there's a trade off.
It was probably about $120. It has a pretty compact shape and the look is sorta sleek. It's pretty easy to wipe clean. It has a thermostat that operates a chime when it's up to the selected preheat and again when the waffle is done to the selected intensity. The non-stick coating has been holding up over a period of 6 months or so of consistent use.
Deen - Why did she keep it a secret for three years while deep frying butter?
...of course, the value of a spokesperson that has lost her credibility is questionable. But maybe these things cancel one another out and it's a wash.
It's Girl Scout cookie season!!
Try Nicole Weston's recipes: http://bakingbites.com/2009/01/homemade-girl-scout-cookie-recipes/ They're pretty faithful representations and excellent cookies from honest ingredients!
You won't have to miss anything. ;>
It's Girl Scout cookie season!!
I am sooo with you, caseyjo!
I hated selling them as a kid and I hate feeling pressured into buying them now.
Make your own -- there are recipes online that are excellent and made from honest ingredients. Then give the girls a cash donation. I specify to the adult supervising that the donation is meant for the troop so the girls actually get it instead of the pennies they get from the sale of a box of cookies.
It would be different if the girls planned a fundraiser and implemented their own plan. Even if it were a bake sale they accomplished on their own it would have more meaning and real leadership training than being exploited by a corporate food service and a big top-down organization.
Deen - Why did she keep it a secret for three years while deep frying butter?
Look, the length of this thread makes it clear that people don't agree about what her responsibility to disclose the consequences of her eating and cooking patterns is. But, bottom line, it *is* clear that she is not a person of integrity who holds the impact on her audience as a priority. Paula is on Paula's side and the side of the bottom line on an accounting sheet and not anyone else's.
NOT a good indicator for a spokesperson for NovoNordisk or for an advisor for her followers when it comes to matters of health. Anyone who considers asking their doctor for Victoza should ask themselves first if Deen would be forthcoming about any adverse side effects or keep *that* information to herself for 3 years as well.
You may not think Paula has any responsibility to anyone else but EVERYone else should take note of the fact that she has demonstrated herself NOT to be a reliable resource of information. (...and I, personally, think her omission was deliberate and self-serving but I recognize you may not.)
Deen - Why did she keep it a secret for three years while deep frying butter?
Deal with it: PD made a career being everybody's best buddy. Well, our best buddy just fessed up to withholding important health info about the food she's been advancing to all her good friends for 3 years while she parlayed how she could manipulate delivering all of us to a pharmaceutical company for $6million dollars.
Wonder why it's worth $6million dollars to NovoNordisk? Paula's expected to deliver to them a whole lot more than that from our pockets. That's the kind of down home good ole girl Paula is.
Deen - Why did she keep it a secret for three years while deep frying butter?
"You realize it's a comedy bit, right rainey."
That's what the evil giggles were about...
Deen - Why did she keep it a secret for three years while deep frying butter?
You mean her recipes aren't so over the top on their face that you couldn't sell the concept of lightening them up for health conscious members of the audience absent a life-threatening disease?
Deen - Why did she keep it a secret for three years while deep frying butter?
Then there are these kind words of support from Wilford Brimley: http://jezebel.com/5878487/an-open-letter-from-wilford-brimley-to-paula-deen ::evil giggles::
Deen - Why did she keep it a secret for three years while deep frying butter?
It just occurs to me that if PR professionals are calling the situation "toxic" I wonder what this bodes for NovoNordisk and their association with her. Wonder if she's damaged her relations with FN by dragging them into this too.
Deen - Why did she keep it a secret for three years while deep frying butter?
Oh! Well, if god told her to be craven and dismissive of other people's heath then I guess it's alright... ::shrug::
Deen - Why did she keep it a secret for three years while deep frying butter?
The story that Huffington Post is telling is that she kept the info from the FoodNetwork as well and this has, as a result, caught them flatfooted. Furthermore, PD's press reps are not able to entice other celebrity chefs to express support.
http://www.huffingtonpost.com/2012/01/23/paula-deen-diabetes-announcement-celebrity-chefs-support_n_1224454.html?ref=food&ir=Food
Girl stepped in it this time...
Deen - Why did she keep it a secret for three years while deep frying butter?
Bourdain has come out the other end of a rough life in the insular and hard-living food community by virtue of his skills, his character -- rough and eccentric as it may be -- and his own personal discipline. That IS something of a badge of honor.
Deen - Why did she keep it a secret for three years while deep frying butter?
Apart from what that would do to your arteries, it just sounds *gross* and not remotely similar to lasagna.
Deen - Why did she keep it a secret for three years while deep frying butter?
I'll buy #1; I don't think it's clear in any way that she's being singled out for her gender. But you also have to factor in that she's been an advocate for the kind of cooking that led to her affliction. As I remember, Prudhomme put himself on the map with blacked fish. NOT the same deal.
Meanwhile, Prudhomme has taken his health seriously and lost a ton of weight.
Deen - Why did she keep it a secret for three years while deep frying butter?
He's got a jab for everyone but most are self-confident enough or mature enough to laugh it off or ignore the shots. Deen reacted like a drama queen and now we know how on the money he was and how flat out full of ...er...butter... she was.
Deen - Why did she keep it a secret for three years while deep frying butter?
I'd like to know what you think of as "obese" because if you simply *look* at her it's clear that her BMI is *well* above 30.
Breadmakers? Which ones are the good ones?
I have the Zojirushi too. I got it to replace a wonderful National that I had for more than 30 years.
The pluses of the Zojirushi are that it makes a horizontal loaf. It uses 2 paddles to knead so the dough is thoroughly worked. It has all the bells and whistles like a jam making function and an alert for adding things you don't want kneaded out of existence like fruit. It has 3 cycles that you can customize. It begins by preheating your ingredients.
The negatives are that the controls aren't very intuitive and the machine is more complicated than it needs to be. If I could get my old National rebuilt, I'd prefer it to the Zojirushi even tho it didn't have *any* bells or whistles. My Zo has gotten one of the paddles welded onto the spindle somehow and that makes it very difficult to clean thoroughly.
I've only baked in mine when I am using the bread as an ingredient as for stuffing or bread pudding. To my mind, the crust comes out pale and uneven. I would never bake in the machine if appearance was an issue (and it's *always* an issue for me). I use the machine most for creating and fermenting a sponge on the "Sourdough" cycle and then I finish with a customized cycle followed by hand shaping and baking. However, it does a great job of making up to 3 pounds of dough and the customizable cycles will allow you to do it any way you want.
Need Fudge Making equipment recommendations
Thanks for clarifying that.
I hope it was a tasty hard ball that you could still enjoy in a different way.
