andrewpb33's Profile
why does my cake deflate?
the most recent recipe was one i found here on chowhound ( http://www.chow.com/recipes/12230 ) for a birthday the other day.
we replace our leavening agent at least once every month or so (we bake a lot, just not a lot of cakes), i'm guessing it's because of being undercooked. we replaced our old too hot oven last year, and are probably still taking things out too early because of fear of burning.
why does my cake deflate?
it seems like 75% of the time i make a two layered cake the middle sinks down in the middle. i wait till the cakes are cooled before taking them out of the pan, i follow all the recipe's but this is driving me nuts!
why is this happening and what can i do to stop this?
creme fraiche help
so i was blessed with about 7 containers of vermont butter and cheese creme fraiche. it will go bad in about a month so i need to use it. this morning i whipped it up with brown sugar, minced apples, cinnamon, nutmeg and vanilla then ate it with warmed flatbreads it was really good.
but my question what can i use this stuff for? please don't say "just add it to some soups". any thoughts? any recipes?
Vermont: So you think your Grandma can cook...
very good point about vermont being an "eat-in" culture, the rotisserie in south burlington is kinda like what you're looking for. it's a real local restaurant where people have the same booth. i haven't been there in several years but i grew up going there several times a year.
also in south burlington is parkway diner, while it is a greek inspired diner it is amazing and another place where the locals go to eat. if you go up to the northeast kingdom up near the border there are a bunch of dive diners all over the place which serve the kind of stuff your looking for. there is a place called hidden valley restaurant (or a variation of that) in lowell. while i've never been there almost everyone i know have been there. it's pretty much in a converted side of these old people house and serves pot roast, shepherds pie etc..
good luck on your search and enjoy vermont
Gourmet magazine to close
i'm really bummed about this, it probably the most exciting day of the month when we get gourmet in the mail. i actually pulled out a bunch of my old issues the other day and laid around reading the articles.
i found the magazine to be a great way of someone (me) living just barely above the poverty line in rural vermont to learn about the latest innovative cooks, ingredients and methods which they would not have easy access to.
i'm assuming they'll switch my subscription over to the other conde nast food magazine, how is it?
Favorite Vermont Cheese
I don't know if it's already been talked about on the board but I wanted to hear everyone's favorite Vermont Cheeses. We are lucky in the this state to have so many amazing cheeses.
My pick is Hartwell by Ploughgate Creamery. If you can find it I highly recommend it, the taste is like the best parts of the scents of earth, hay, cheese, barn, cow, and cream. And the texture melts on the tongue.
There is also Bailey Hazen Blue Cheese, so good.
Let's hear what everyone else has for favorites.
Goat Meat In W. MA/VT
i was talking to a sheep farmer (hope farm cheese) and they were saying that there is such a little market for goats meat that some goat farmers have had to just kill the bucks soon after being born because they can't afford them. which leads me to suggest getting a hold of a local goat dairy and buy a buck from them after he's been weaned (check craigslist, i've seen them for under 50 bucks (no pun intended)) and send him off to the local butcher.
Bee's Knees Wins hearts
we drive through morrisville a lot, and we try to stop at the Bee's Knees whenever we go thorugh, great little cafe with good food and drink...keep up the good work
ethnic kids food
me and my family are planning a day trip (from vermont) to montreal in a couple weeks. we want to go somewhere that has good ethnic (indian, african, anything besides european and mexican) food and is accommodating to a 3 year old and a 7 month old for a lunch time feast. i saw some of the older posts but was wondering if anybody had any other ideas. (i want to go to APDC but my wife thinks it looks disgusting)
thanks
