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rainey's Profile

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Need a great gift

Thanks. Got it covered but I hope someone else profits from your ideas!

Happy holidays!!!

about 15 hours ago
rainey in Not About Food

What kind of giftable quick bread or simple cake would you bake in these?

Anything you'd do in a bundt pan. And did you know that bundt and muffin recipes are interchangeable? So what do you like and have you got a cake tester or a thermometer available (about 195˚ internal temp)?

Keep in mind these things don't unmold particularly easily so plan something with the pretty on the top and tear the sides away to cut and serve.

1 day ago
rainey in Home Cooking

Faves to buy at King Arthur Flour - Wish List

Thanks for the reminder. I have been erasing those ads from my e-mail like crazy but it really is too good an opportunity to let pass.

In addition to a bunch of replacement stuff I got myself a couple USA Pan cookie sheets. Their stuff really is terrific and so heavy I would never, otherwise, have mail ordered it.

I also got this handy thing which, if it comes in time, could be a huge time saver this Christmas. http://www.kingarthurflour.com/shop/i... I am so sick of trying to find the little rubber rings and diddling with them on the pin. No more skinny over-browned cookies for me!

Thanks again for the reminder.

2 days ago
rainey in General Topics

Faves to buy at King Arthur Flour - Wish List

King Arthur may be a little more expensive but it's an employee-owned company that provides state of the art and hard to find items that are essential to many bakers. They also provide a baking hot line where you can ask questions of a actual baker as well as a blog so chock full of info that I've never gotten through all of it.

Contrast that with Amazon that works people to exhaustion, provides little if anything to the larger community and is eliminating businesses and jobs all over the country.

Soufflé help

Here's any easy, tasty and fairly foolproof soufflé to start with. Use good cheese and you can't go wrong.

http://www.foodnetwork.com/recipes/al...

2 days ago
rainey in Home Cooking

How many days ahead can I make a soup with dairy?

I prepare everything else and add the dairy and whatever fresh herbs after it's been rewarmed.

When I make large amounts of soup for the freezer I do the same writing the amount and kind of dairy on the freezer container.

Dec 16, 2014
rainey in Home Cooking

Need ideas for things to make for under-the-weather preschooler, please!

I would freeze some fruit juice into popsicles and see if that tempts him. If not, don't panic; he won't starve. Let his appetite be a guide. He'll have an appetite when he's ready to eat. And you don't want to add vomiting to his woes.

Just keep him hydrated!

Dec 16, 2014
rainey in Home Cooking

How do I tell if unlabled cocoa powder is natural or dutched?

Dutched is significantly darker.

Dec 16, 2014
rainey in General Topics

Need a great gift

Thanks for all the great ideas!

I was making soup and pulled out my La Chamba stockpot. I have loved this thing since someone gave it to me a couple Christmases ago so I thought she might like it too. Hey! it may not be sexy but it could be a best friend...

http://www.williams-sonoma.com/produc...

I called W-S and it will be gift wrapped and on its way before I'd ever get my act together. And maybe Food52 will be restocked by her b-day because the things I was obsessing about that they were out of really struck me as so right for her.

Choruses of fa-la-la-la-la and wishes for you to all have wonderful holidays!

Dec 16, 2014
rainey in Not About Food

Need a great gift

Great ideas but I'm looking for specifics. Objects you've seen online that you admired.

The problem is we've been living out of the country for 9 months and we just moved back 10 days ago. I'm reopening my house, unpacking another household from boxes, doing laundry, restarting services, interviewing, etc. and I *seriously* haven't had time.

I am hoping to order something and get it on its way and get back to trying to make a household and Christmas simultaneously.

Dec 16, 2014
rainey in Not About Food

Need a great gift

OK. I waited too long but I thought I was going to be able to go to Food52 and order a lovely something-food-related and have it shipped direct to my friend. So tonight I finally picked out the item and -- $%@#^&*@#& -- EVERYTHING worth having under $150 is GONE.

Anyone know where I could get a lovely bowl or a smashing carved wood ____ or a really attractive ________ and have in sent in time for Christmas? It should be stylish and first quality but I'm open to any number of things hostess-ish.

Thanks so much and I hope everyone finds everything you're hoping for for the holidays!

Dec 15, 2014
rainey in Not About Food

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

Precisely, sunshine. And if you read the link to Serious Eats, Lorenzo, you'll see that they found no difference between prime rib roasted with the bones intact and bones severed and roast tied on as sunshine suggests. They found only slight difference between either and boneless, in which case they found the bottom of the roast slightly less tender without the insulation of the ribs.

They didn't address not having the bones to gnaw on when everyone was gone...

Dec 15, 2014
rainey in Home Cooking
1

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

OK. I give up. I would LOVE it but I guess it's not for everyone.

Dec 15, 2014
rainey in Home Cooking

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

OK. I'll concede that people may not be comfortable with carving themselves and a hacked apart roast is a shame but it still sounds like a sensational idea to me and worth problem-solving through.

Dec 15, 2014
rainey in Home Cooking

Question re candied orange peel

I don't see why not. You're going to blanch them a few times and then boil the living cr## out of them in a 230˚ or so sugar syrup. How much "freshness" is going to be missing after that?

Just wrap them well. They're going to be delicious! And you're not going to be trying to figure out what to do with a pound or so of peeled fruit to deal with all at once.

Dec 15, 2014
rainey in Home Cooking

Xmas Eve menu with a standing rib roast.....serve with rolls for sandwiches?

I LOVE it!

Simplify carving by removing the bones before you put the roast on a carving board. Hide them away for yourself!!!

Give your guests a sharp knife and a cutting board with a generous trench and try to stick around to give a hand where needed. Honestly, how difficult is it to slice de-boned tender meat with a good knife so don't be discouraged by people telling you other people aren't up to it. You could also wander over and slice off several pieces from time to time as well.

I think it's a fabulous idea and I wish I were coming to your Christmas Eve.

PS If you had a second carving board to switch it out at some point it might be prettier and avoid spill over on your buffet.

PPS Serious Eats' Food Lab found that there wasn't a difference between a rib roasted bone in and one cut off the bones and placed back onto them as a rack before roasting. http://www.seriouseats.com/2014/12/fo...

Dec 15, 2014
rainey in Home Cooking

Meringue tower -- what is "golden caster sugar"?

Actually, American confectioners' sugar is about 3% cornstarch. It's added to prevent caking.

I was once under the impression that it was a much larger percentage until someone straightened me out. http://www.food.com/library/powdered-...

Dec 14, 2014
rainey in Home Cooking

Meringue tower -- what is "golden caster sugar"?

That's the way I'd go.

And if anyone is on the West Coast C&H makes something called "washed raw sugar". Any one of them whizzed to a fine consistency would fit the bill.

Dec 14, 2014
rainey in Home Cooking

Printable tag for dog treats?

My grandson and I are baking dog treats for our own pooch and some friends'. I'd love to find a cute printable tag for them with a Christmas theme.

Anyone seen any?

Thanks in advance! And Happy Holidays whatever you celebrate!!!

Dec 13, 2014
rainey in Not About Food

TJ's Chocolate Espresso Pillows?

Yup, absolutely certain it was the espresso pillows. I had a conversation with the person behind me in at the check out stand about them and I would have picked up more but I've still got a few unopened tins.

It may be that, the home office being on the West Coast, we're the last to feel the shortage. But I'm betting they'll be back.

Dec 13, 2014
rainey in Chains

TJ's Chocolate Espresso Pillows?

Love those things! They're a perfect little sweet for after dinner if you don't bother with dessert (I don't). When I was in Vancouver (no TJs) I took stacks of those with me.

I just saw them the other day at a TJs in Los Angeles. Maybe we just haven't sold out here yet.

Sometimes they back off on orders of some everyday things when they fill their shelves with holiday stuff.

Dec 12, 2014
rainey in Chains

Need help making bark

Actually, for crème it's Option ` (to the left of 1) and then add the e below it for an accent grave. Option e gives you the accent aigu of sauté.

Just ignore me if that's too fine a point but there are 2 similar choices.

Dec 11, 2014
rainey in Home Cooking

Do you ever dream of food?

Yes, but it usually means I'm going to be sick and wake up quick and take care of that.

I wish I were kidding but that's how it usually works out for me. =o

Dec 11, 2014
rainey in Not About Food

What are your stovetop oatmeal tricks?

Well, "gritty" certainly isn't a word I'd use either. In fact, I add flaxseed meal for more fiber.

What's wonderful about s-c oats is that they retain a certain firmness that means you actually chew them. That really isn't the same to me as gritty. I'd just say they still offer some resistance even though they're fully cooked.

Dec 11, 2014
rainey in Home Cooking

What are your stovetop oatmeal tricks?

I would not describe this as "mushy". It's the heartiness of s-c oats that we especially value. It's also not "liquify". When it sits in the fridge it becomes a soft solid tho it loosens up again when warmed. Sometimes a thick clear liquid accumulates over time. It's just that colloidal oat thing. I just pour it off.

I don't do overnight because I actually make my oatmeal in the evening so it's ready on waking in the morning.

Dec 10, 2014
rainey in Home Cooking

What are your stovetop oatmeal tricks?

My oatmeal is so traditional and simple I hesitate to mention it but it's a great start to the day and we have it in the fridge all through the year.

First of all, start with steel-cut oats. They're simply superior on every possible scale. Second, they take longer so make a week's worth and rewarm servings. Third, add what you like.

My oatmeal begins with 2 part s-c oats and 1 part flaxseed meal. I toast them, risotto style, in a bit of walnut oil then cook them with 3 parts boiling water, 1 part buttermilk and a pinch of salt. I stir this about 5 minutes over heat, put on a lid, turn off the heat, come back 20 minutes later and stir it together one more time. Don't forget to use a heavy bottomed pan so there's no burning.

I add cinnamon, golden raisins and chopped pecan with the liquids. You should put in what you prefer. I also keep homemade applesauce (Judy Rodger's Roasted Applesauce) on hand and people top their oatmeal with it after they warm servings in the microwave or don't.

This stuff is so good that even cold (with a little brown sugar) it tastes like a sort of rice pudding.

Dec 10, 2014
rainey in Home Cooking

Need help making bark

There are flavoring *oils* which are preferred for chocolate. You might want to look for one that will have the intensity you need and not seize it.

Also, there are a lot of things called white chocolate (like baking chips) that aren't reliable and won't give you the creamy mouthfeel you want. Make sure you're using the good stuff with cocoa butter.

Finally, you might want to consider tempering the chocolates so what you get meets your expectations. http://www.thekitchn.com/how-to-tempe...

Dec 10, 2014
rainey in Home Cooking

shelf life for home made peanut butter sauce

Here is a rundown on the shelf life of various forms of cream. http://www.eatbydate.com/dairy/milk/d...

Personally, I think it may be very conservative. ...but then it's based on increments *beyond* the printed "use by" dates which are already generous. Consider that most of the cream commonly available is ultra-pasturized.

Dec 10, 2014
rainey in Home Cooking

Oysters

::giggles::

Dec 10, 2014
rainey in General Topics

Need a VANILLA cookie recipe

I wonder if you packed up cookies with a spent vanilla pod if they'd absorb the flavor like sugar does. That might be a way to intensify the flavor if you've got a cookie that could rest in an airtight container or a cookie dough that could rest wrapped up with a bean in the fridge for a week or so.

An alternative might be to use vanilla sugar in addition to the vanilla called for in the recipe.

Dec 09, 2014
rainey in Home Cooking