Pammellam's Profile

Title Last Reply

Solait yogurt maker

Someone in a different thread posted these links for jars:

For all of you looking for jars, I found ones that fit on line. Unfortunately, you have to buy a case of 12. Here is a link to some jars:

http://www.uline.com/Product/Detail/S...

These were cheaper than what I got...

I got my jars here, but the tops had a liner that I had to remove. Probably why mine were more expensive!

http://www.coleparmer.com/Product/Kim...

Good luck.

Jul 18, 2014
Pammellam in Cookware

Gabrielle Hamilton's Minestrone Soup with Grilled Cheese Sandwiches

I'm going to try this because it has a lot of vegetables and Kale. I love kale.

A lot of people seem to be worried about the amount of oil in this recipe. But the soup is for 10 servings. That comes to about 1.5 tablespoons per serving. The same with the mayonnaise. That comes to about 1.5 tablespoons sandwich. And 1 pound of cheese (454g) divided among 10 sandwiches is only about 1 1/2 ounces per sandwich.

Also, the chef recommends cooking the soup only for one hour and then keeping it warm after that. It is not boiled for an hour and a half or anything like that.

I'm looking forward to trying this. But when I do I'm going to reduce the recipe overall as 10 servings is way too much for our family. I would probably only make about four servings.

Jun 03, 2014
Pammellam in Recipes

Solait yogurt maker

I don't know if you saw this. Someone found jars that might fit. But you have to buy 12.

http://www.uline.com/Product/Detail/S...

Aug 12, 2013
Pammellam in Cookware

Solait yogurt maker

Thanks. Finding these jars is a great set forward.

Aug 12, 2013
Pammellam in Cookware

Solait yogurt maker

Are the jars you recommend, but didn't buy, are they the same size? Are you sure?

Aug 12, 2013
Pammellam in Cookware

Solait yogurt maker

Hello Caro

Well, I had to try! I once found a glass jar that was almost exactly the same size of the original container but I don't know what I've done with it. I will keep my eye out for you.

What is it about this wonderful appliance? Everyone who has one loves it and wants to hang on to it. In many ways, it's beautiful and simple lines are perfect.

Do you have the cookbook? I use mine often. If you ever find the outside white shells without a jar, let me know and I'll buy that!

Pamela in Japan

Aug 12, 2013
Pammellam in Cookware

Solait yogurt maker

Hi. I still have the container and the jar.

My container is a little wonky because I poured hot water in it once to warm it up. Don't do that!! I have the cookbook too.

I have no tips where to find a jar except you might be able to fit in a mason jar. Take the container to the supermarket and see if a mason jar fits. As long as it fits you can use it. The hight is not so important.

I have been looking for a replacement to the container. l love it. Even if my container is a bit wonky, I still can use it and it makes great yogurt or anything like that.

....if you want to get rid of your container..... I'll buy it!
:-)
Pamela

Aug 09, 2013
Pammellam in Cookware

Solait yogurt maker

Oh, well, I had to ask!!

I have a manual and I will try to scan it. Give me a couple of days as I am sort of busy. We will figure out a way to get it to you. The manual is wonderful. Full of information and I use it all the time. My Solait is partially broken.... woe is me...

Cheers!!

Sep 24, 2012
Pammellam in Cookware

Boris Portnoy's Pumpkin Pie

Well, I was having a hard time finding a whole pumpkin here in Japan, for some reason only cut pieces were being sold at a way too expensive price, but at last I found a bunch of whole pumpkins and I got them all.

First of all, the amount of crust: the amounts called for above, almost 2 lbs of flour, about 3/4 of a lb of butter, etc. etc. makes a tremendous amount of dough!! I think enough for 4 or more 8 inch crusts!! And my largest bowl almost would not hold it all, must less allow me to mix it. But I made it and I put it into a brick shape as stated above. Next time, I may just make half.

I LOVE this crust...not too sweet, easy to work with if you take it out of the refrig several hours in advance. I use those French tart pans that come in two pieces and this crust WILL stand up on its own after baking. And you can roll it out rather thinly if that is what you like. I like working with grams as you get the correct amounts with little or no fuss.

I made the spice mix, but I couldn't find any already dried orange peel or lemon peel. I had to make my own. I had no idea how many lemons or oranges to use. But I used the peel from 3 lemons and two oranges, and dried them myself. I made the spice mix exactly as stated above. It is really nice in the cooked pumpkin pie, sort of spicy and orangey all at once.

One nice thing about the crust, is that it will cut very nicely, it won't come apart or chip after being cooked and it holds up well out of the pie plate, not getting soggy even after a day or two. And if you do make the extra bits into leaves and shapes, do add knife cuts for the veins of the leaves. When they are baked, they open up a bit and show up very nicely. I would add a bit of sugar to the top of the decorative leaves next time, or cinnamon sugar!

Also, with the walnut topping. I made it, but in one pie (I did several), I put the nuts on top of the crust and added the pumpkin mixture on top of them. That was very tasty!!

All in all, this is a great pie and a great crust. I am going to make a chocolate pie using this crust!

Feb 12, 2010
Pammellam in Recipes

Solait yogurt maker

Hi.

My sister has seen them for sale in junk sales and the like in Montana. I have one, but I put really hot water in the "holder" to heat it up. DON'T do that. It got ruined because it partly melted or expaned or whatever. I can still use it, but since the holder has expanded a bit, it is hard to get the jar in and out.

They are great because the heat of the milk, remember you do have to heat your milk a bit for yogurt) will make the yogurt or any other kind of "cheese" that you can make with a Solait. I just love mine and have made many different kinds of cheese:: sour cream, cream fresh, etc. etc. All you need is the proper "starter". You don't have to buy starter, really, ...I mean just the starter. If you like buttermilk, for example, just keep a bit of buttermilk aside to make a new batch. Also, this is something I found out, the starter for buttermilk is the same for cream fresh, so if you use cream instead of milk and then use the buttermilk starter, you will get cream fresh.

I would love to get a new Solait, but I can't find one here in Japan, where I am located..... Go to junk sales or go through junk shops. You might find one.

Cheers!

Pam

Feb 03, 2010
Pammellam in Cookware

Boris Portnoy's Pumpkin Pie

About the crust::
I contacted the chef and he confirmed that the amount of flour and butter was enough for two 9 inch crusts!

Since I would most likely only make one pie at a time, I would make the crust mixture and then divide it into two bricks and chill those, maybe freezing the second brick... I guess that would be okay with the egg in it...

Nov 18, 2009
Pammellam in Recipes

Boris Portnoy's Pumpkin Pie

About the above "condensed milk" question:
I think it must be "sweetened condensed milk" because there is no sugar added to the pumpkin.

Nov 16, 2009
Pammellam in Recipes

Boris Portnoy's Pumpkin Pie

Personally, I like metric measurements. They are much more accurate and easy to so. I have a digital scale and use it often. I live and cook in Japan, but I have cookbooks from America and England as well as China and Japan, so I do both. Japan is totally metric.

Maybe Europeans don't use metric for small amounts, but it is easy:
you put your bowl on the digital scale, set the weight to zero (which is easy to do with most digital scales) and add the spices, setting the weight back to zero after the addition of each spice (if you don't mind combining them).

I have a question about the amount of flour and butter, boy, this seems like enough for two pies. Is it correct? Can anyone contact the chef to confirm? Also, there seems to be no mention of the size of the pie pan... 9 inch? 10 inch? 10 inch deep dish? I think for the butter, I would just use a one pound package of butter. Would the missing 30 grams be that much of a problem, I wonder??

I like the idea behind the spice mix and I want to give it a try.

Nov 16, 2009
Pammellam in Recipes

Help with sushi Kyubei and Tempura Kondo

Many of those Ginza places are really really expensive. They are aimed at top business execs with big expense accounts. I would rather go to the Tsukiji Fish Market area which is near to Ginza and try any one of the many, many places just outside the Market gates.

Often, at these very expensive places, you are paying for the atmosphere or the dishes they use. They often use special or expensive dishes or have only a few seats - and thus need to charge more. And also, lunch may not be great.... better to stick with dinner.

Aug 19, 2009
Pammellam in Japan

ideal number of bowls for kitchen sink? 1, 2, or 3?

Hello
I have two bowls in my present kitchen and I find them hard to use - the smaller ends up just sitting there not being used at all. I am building a new home and I will have just one large sink. If you have too many bowls, you may find they turn into dead areas that you don't really use. My new sink is stainless steel. There will be separate grooves for the cutting board and drainer to slide back and forth. They can be easily removed for cleaning or to put away, but I don't have to use counter space for the chopping board - which is nice in my small kitchen.

If your kitchen it really large, it might be nice to have a sink in a different part of the kitchen to be used by more than one person for dinner prep....

Jul 17, 2008
Pammellam in Cookware

Yoghurt-makers?

Does anyone know where I can buy a Solait non-electric yogurt maker? I know they are not made any more, but I am looking for a used one. I have the jar. I need the white plastic outside, top and bottom.

Jul 16, 2008
Pammellam in Cookware

Solait yogurt maker

Where did you buy your Solait Yogurt Maker? I want to buy another one but I can't find any place that sells them.

You can use any yogurt starter in powdered form or just use 1/4 cup yogurt. If you want a different tasting end product, use thined sour cream or sreme fraiche as your starter.

Jul 16, 2008
Pammellam in Cookware