r

rainey's Profile

Title Last Reply

Need ideas for cookies for a crowd

No, I hadn't but that's just the kind of thing I was looking for!

Thanks so much!

about 5 hours ago
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks, but the recipe says it makes 16 pieces. I need about 100-120.

I was sorta hoping for that kind of quantities along with practical tips for production baking in a home kitchen.

1 day ago
rainey in Home Cooking

The Most Fabulous Candy Bar Ever

Oh, be fair! There's NOTHING that could have made that look like anything but poseur bait.

Jul 30, 2014
rainey in Features
1

Dried Mushrooms, OMG!!

Sure! Squeeze out that liquid but be sure to strain and save it. Use it in soup or gravy. Use it as part of the liquid for a braise. And if it's too hot for any of that now, freeze it. Sooner or later you'll be glad it was available to punch up the flavor of something.

It's really got a lot of flavor and, hey!, it's free.

Jul 29, 2014
rainey in Home Cooking
1

The Most Fabulous Candy Bar Ever

You're kidding, right?

Jul 28, 2014
rainey in Features
2

new to north shore

Forgot about the tiny bakery Flour in the village at Horseshoe Bay. I haven't tried her baguettes but her smaller items like cookies are very clearly made from real butter and eggs!!!

I also got a fig and walnut whole meal bread from her at the Thurs afternoon farmers market at the quayside. It was brilliant!

BTW, at that Thurs market there's a woman from the island who brings her preserves. I've tried her lemon curd and it's lovely. There's also a woman who does hand dipped chocolates. I didn't try them but my friend was very happy with the ones she got.

This is the only farmers market I've seen since I've been back to YVR. I'm delighted to see it since there's been such *serious* deterioration to the public markets in the last decade! I guess it's trade off for so many more grocery stores with more ambitious offerings and presentations but it's still sad since I have such vibrant memories of the public markets on Robson, Lonsdale and Granville from the 70s and 80s...

Jul 27, 2014
rainey in B.C. (inc. Vancouver)

new to north shore

Hi-

We're recent arrivals to the North Shore too, tho we've been trying things since April.

We just had a lovely meal at Bravo Cucina on Lonsdale. It's a small, quiet, comfortable room. The prices are moderate. The veggies were prepared and served with care and I had a really wonderful piece of salmon.

Next door is the Portly Chef. Haven't tried that yet but we plan to.

Canyon in Edgemont Village is really lovely. Again, a very small room but food thoughtfully and deliciously prepared. I didn't get the check but I think that was also moderately priced. Whatever. I look forward to going again. Lunch & dinner.

I am told (but I haven't tried it) that some of the best sushi in YVR is in that little neighborhood mall at Westview and the Upper Level where the Safeway is. I plan to check it out sometime this week.

We're close to Horseshoe Bay so I'm not sure the places we frequent will be right for you. We like them but they might or might not be worth a drive. Anyway here goes.

The Beach House on the water at Ambleside is very pleasant. The food is nice -- not outstanding but nice. The prices are a little high but it's got a great view and pleasant ambiance and we always enjoy ourselves. They make a sort of lobster roll from a variety of local seafood and it's fun. Haven't seen that anywhere else up here.

On the informal and cheap side I don't think you can beat Trolls in the village at Horseshoe Bay. It's a coffeehouse. But they make really good fish & chips, have a window overlooking the park and ferry comings and goings and the staff are friendly and welcoming. It's one of our go-to places but then we're only up the hill. I also love their fish pie for serious comfort food.

Next to Trolls is Anchor and Olive (or something like that). Moderate prices. The room is utilitarian comfy and busy. The staff are friendly. The oysters are great. So are the fish & chips (they're probably my husband's favs).

For more formal and pricier dining there's the Salmon House. Fabulous view. Nice ambiance. Good food.

At the top of Grouse is The Observatory. This is really pricey and the food is haute but well done. The real reason to go there, of course, is the spectacular ride up in the gondola and the gorgeous sunsets over the entire harbor and westward view. Even so, for special occasions and entertaining out of town guests, it hits all the marks.

Hope there's something there you'll enjoy and I hope you'll share what you find that you like. I look forward to learning about more.

Jul 27, 2014
rainey in B.C. (inc. Vancouver)

Need ideas for cookies for a crowd

Hooray! I went to the local restaurant supply and got a Big Daddio professional scoop. This thing is built to last and the gearing that operates the sweep is a serious mass of metal.

I think the skipping gears that ends up in frustration is over even for the heavy doughs. YAY!!!!

Jul 19, 2014
rainey in Home Cooking
1

Need ideas for cookies for a crowd

Wow! So many options! Thanks.

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Yum!

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks for those suggestions. Snickerdoodles are my son's faves.

I also love her Salted Butter Breakups: http://doriegreenspan.com/2013/05/jam... They're the essence of simplicity but I don't think you can beat the flavor with a ton of sexy add ins.

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Mmmmm! Browned butter! Gonna try some of those!

As for creaming butter, I soften the butter overnight and it takes a load off the mixer's motor and works quite well even in large quantities.

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

The cookies are for an adult crew.

Thanks for the link to the utility. Can I use to to increase my own recipes?

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

I'd love to brownies and I'm sure they'd be appreciated.

If I did them in a half-sheet pan, is there a trick to ensuring that the centers are fully baked before the edges dry out too much?

Jul 17, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

I hear ya! Thanks.

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks. If you have any high volume recipes I'd love them.

Right now I'm tripling and quadrupling recipes. When you throw in the possibility of a math error and the cost & frustration of having to toss a bad batch and produce a good one it gets a little intimidating.

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

I do one recipe per week. That works out best for eliminating frustration. You see, I can barely manage one 4" cookie per person so tempting people to have more by having multiple options would not be helpful in this case.

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks!

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

That's a big family favorite! ; >

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks for the tip of multiple batches.

So far I don't hear my motor overworking. The bigger prob is bits of flour at the bottom that don't get incorporated if I'm not diligent about scraping, scraping, scraping during the mix.

Wish there were a paddle with a silicone sweep for the Cuisinart...

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

I hear ya! But so far, the scoops aren't holding up well. They work for something soft like PB cookie dough but the sweep arm skips on the heavy chocolate ones.

The #24 is ideal for my project.

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

Thanks. I'll keep that In mind.

I was looking for my recipe for shortbread made with white rice flour that doesn't get tough. Not overworking such a large batch of dough is a real issue.

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

That's a fabulous idea and, actually, when I bake cookies for the family I always freeze about 1/3 of the dough so I can do a cookie platter at the drop of a hat. But we're in a rented house with a very small freezer that's already full with our ordinary family food.

I heartily endorse your tip tho!

Jul 16, 2014
rainey in Home Cooking

Need ideas for cookies for a crowd

The N-M recipe is how I began doing this. ; >

Jul 16, 2014
rainey in Home Cooking
1

Need ideas for cookies for a crowd

Hi-

I'm making cookies once a week for a group of about 100 people. I need ideas.

I've done choc chip bars, peanut butter and chocolate cookies so far.

My mixer has a 5.5qt bowl. I'm aiming at the maximum amount I can get out of it. The batch of dough I just did had about 7 cups of flour and 3/4 pound of butter. It certainly maxed out the capacity but I was able to finish the dough by working in the add ins by hand.

So what's different? Easy? Yummy? Do-able? And what tips does anyone have for getting 10-12 dozen single-serving size cookies out of a smallish ordinary household kitchen?

Jul 16, 2014
rainey in Home Cooking

Making homemade porik tamales without the husks

OK... I didn't know that originality was an issue. I thought we were attempting to solve a practical problem.

But thanks for the confirmation that it's do-able. I hope that encourages the OP as well.

May 26, 2014
rainey in Home Cooking

Making homemade porik tamales without the husks

It sounds like you want something very different from a tamale with the flavor of a tamale. You can be reassured that the husks don't impart flavor. Maybe green husks do add some but you could dispense with that if you care to. The traditional softened dried husks are just a useful vehicle for holding soft masa dough together until it firms up during the steaming process. That's why parchment is sometimes used as a replacement.

And you're right that the time consuming part of tamales comes in spreading the dough and rolling to encase the filling. Involves some learning curve as well to get a nice balance of masa/filling which is nicely enclosed.

Have you considered doing this lasagna style? A layer of masa dough, a layer of filling and a topping layer of dough. Large pastry bags and spatulas would probably do the job. Seems, mechanically speaking, as tho it would work. Doubt you'd get the same results baking such a thing tho. You'd have to figure out some way to steam or poach your assembly. Perhaps if you constructed it on cheese cloth or coffee filter paper -- or a layer of those corn husks -- in a bamboo steamer basket?

It sounds like an interesting experiment. I hope you'll pass on your results.

May 26, 2014
rainey in Home Cooking

Need tips for poaching eggs in tomato sauce

Canada or the US? Well, sorta both at the moment, as it turns out.

Do you mean that North Americans refrigerate eggs and Europeans leave them out at room temp?

Apr 22, 2014
rainey in Home Cooking

Soapstone sinks

Bet that was something like my great grandmother's, hazelhurst. Hers couldn't' have been as long as one with 6 taps, but it was easily 4' long and my mother used to bathe me in it when I was a toddler.

Apr 21, 2014
rainey in Cookware

Soapstone sinks

For what it's worth, I'm in Los Angeles and bought my Brazilian soapstone counter locally. I had to order the sink from VT. It was made from stone I selected from a picture.

It seemed close enough to the counter to work for me. I was aware even then that I was only working from colors that were going to begin to change. Nevertheless, what I wanted was natural materials and I got comfortable with the idea that there is a lot of variation in nature and there might as well be in my kitchen.

As it turned out, the stone on my counters had a good bit of dark green in it. The sink was purely black with a single highly visible white vein that my counters don't have (wish they did!). Even so, they look great together. I think I'm the only person who can see that they're not matched. In strong light I can still see the green in my counters but soapstone seems to default to black over time whatever you do so this is probably less of an issue than you're anticipating.

PS I don't oil my counters anymore. Haven't in years. I oiled my brand new sink exactly once.

If you're going to be oiling yours Black & Decker makes a neat little rotary polishing/sanding tool for about $30 that speeds up the process. It makes a big difference if you have lots of counter or deep ones like my 4' deep peninsula. Pressing out and down at the same time is a b*tch!

Apr 21, 2014
rainey in Cookware