dct's Profile
Black Onyx Cocoa Powder
I have used KA's black cocoa many times. I use it to "goose" the dark chocolate flavor and appearance. I have never used it just on its own in a cake, but swap out 2-4 tbs of regular cocoa for the black and the recipes have always turned out. People oooh at how dark the cake looks. I also use it roll Chartreuse truffles in as a way of distinguishing them from others.
Another canning question -- specifically about head room
I think you are fine--that's no much difference. You just don't want to try to process a 3.4 full jar or something.
Can you give more details about zucchini marmalade? My zukes won't be ready until August, most likely, but I can dream...
canning questions
I agree with rasputina that it's not worth canning such a small amount. If it's too much for you it looks like it would freeze well.
I emphatically think you should look at tested recipes to get a sense of how much acid is needed. 2 Tbs seems very low to me for a canned product. This is also a thick puree--it may require a longer processing time to get to the proper temperature. Check with your (or another's) County Extension office for some guidelines. You may to look at those in SW states,where tomatillos are more common.
I know Blue Book recipes can be dull, but this isn't like jamming, where there's a bit of leeway. I am not a big member of the food police when it comes to canning, but botulism is absolutely no joke. Botulism spores are in the earth and can come in on both the tomatoes and garlic--and probably the tomatillos. Normally this is not a problem because botulism needs a low-acid, low oxygen environment to thrive. Canning creates a low oxygen environment, and if your mix isn't acidic enough you could be asking for trouble.
I know someone who had botulism--it's not like a bad meal where you get sick and it's over. It affected her health the rest of her life.
Does plastic change the taste of mayo? [moved from General Topics]
I've noticed a slight difference in beverages packed in glass vs. plastic, so there may be a tiny difference. I was worried when I saw my beloved mayo move to plastic, but it still tastes like Hellmans/Best Foods to me.
Need recipe for plain India cilantro sauce
Think of it this way--if you don't cut it, it will bolt and be harder to use--so clip away--You can easily cut off two thirds from the top and it will be fine. It will send up new leaves, though I find subsequent harvests are skimpy compared to the first flush..
Freezing Fresh Rhubarb
yes. I just chop it up (half to one inch pieces) and lay it in a single layer on a cookie sheet. Freeze until hard (only about an hour or two in the deep freeze). Then I portion it into cups into ziploc baggies and throw back in the freezer.
Marks Cart's - Ann Arbor [DTW]
I've been a couple times now and I love it. But is it worth a long drive? That I don't know. Here are some highlights and lowlights:
Plusses:
The food has been very good to excellent with a wide variety of options.
I've had paella, pork confit sandwich, carnitas tacos, and whitefish salad. Typically there is a Spanish cart (paella), EAT (Pork confit and other sandwiches--my friend had their bulgogi beef with kimchi sandwich--she wanted more kimcheem but she is a spice head), a sausage guy (My next trip will be for his headcheese hoagie), a vegan cart (Haven't tried it yet), and Darcy's Cart (Carnitas and wfish salad, usually something like a breakfast burrito.) Just opened is an Asian bun cart (not my thing) and I hear pierogis are on the way.
It's fun to graze and eat outside. Lots of people watching at lunch.
I like supporting local business (most of whom use local suppliers) and the creativity is great.
Minuses
Long waits for some carts, esp. at lunch, so this is not necessarily a quick option. Personally I am fine with waiting for good food, but I know some people find it frustrating. I suspect that the vendors will get more efficient with practice and seeing what dishes are practical for the venue.
Conversely, when I popped in around 2 the other day--there were only a couple of carts still open--everyone else had run out of food. So I think they are still working out some of the supply/demand bugs.
They are still constructing the seating courtyard so seating is limited. They did put up some shade sails which helps with the sun issue, but I bet they are broiling today--it was pretty fierce in the cart area on a day in the 80s.
I would say if you are in the AA area, check it out by all means!
healthier cream of crab soup?
You may want to replace some of the cream/milk with either potato or rice that has been cooked in the soup base until very tender. When you blend it, you get a nice texture without as much dairy, though i think you still need a little cream. Julia Child has written something about using rice as thickener in soups, but I can't find it now,sorry.
Decaf iced tea ideas?
You can make decaf ice tea out of any decaf tea--My mom uses red rose decaf when she makes sun tea, which i find doesn't need sweetening (but that's me). I've also made it with other black decafs, like Irish/English breakfast and been happy. I can get a good vanilla decaf tea--I wonder how that would do--esp with some mint?
You can also quasi-decaf tea yourself, by letting the tea steep for 30 seconds to one minute. Then pour off the tea and re-pour fresh boiling water over the tea. I do notice some caffeine content, however, so this might not work for you. You'd be better off with the commercial decaf stuff.
Is there such a thing as decent American schnapps?
Clear Creek is wonderful. I have their kirsch, poire william, and pine. Highly recommended.
Anyone starting any summer time liqueurs and cordials?
Well now I don't feel so bad for ignoring my rhubarb vodka for 3 years until last night. I did remove the fruit back then, but it still needed another round of filtering. Flavor was mild, but it blended into a nice drink with lime and cassis. I also tried my 3 year old raspberry aquavit and that is fantastic. Why haven't I drunk it up yet? Lesson to everyone out there, by the way--Label your bottles!! Trust me, you won't remember years later which is which.
DTW: Anyone tried The Raven in Ann Arbor?
I went this weekend after a long day of gardening. I had the braised short rib with potato gratin and sauteed snap peas. Good bistro food. My friend had the West Indian Pepper Pot which she liked very much, but it was a tad healthy for my taste. We had pommes frites with our drinks--the cocktails were really good. Best-balanced Sazerac I've had since I visited New Orleans. I definitely want to go back and try other items.
Purple Asparagus, sweet?
Purple asparagus tastes like green to me. And once you cook it--it will turn green as well.
Very fresh asparagus (like that from my mother's garden) is slightly sweeter than the store-bought stuff, but it's not actually sweet like candy.
Solo dining Providence
Just wanted to give a belated thanks for the reccs. I had a great time at Tini, Pastiche and Gracies. Just what I needed after a long couple of day of conference-going.
Solo dining Providence
That looks fun and the location is certainly convenient! Thanks!
Solo dining Providence
Hello,
I've enjoyed getting some ideas for places to go in Providence from this board, but I haven't seen a thread that addresses where a solo diner would be comfortable. I'll be at the Hilton for work, so I know I can walk to Federal Hill--but there are almost too many choices! I like bar dining if possible, but cafes are good too. Some of the names that have come up on this board are: Siena, Pane e vino, Andinos, Zooma, Mediterrano--any that would fit the bill for me?
And it doesn't have to be Italian! I am open to all foods, except maybe Middle Eastern, cause I can get plenty of that in the Detroit area. I really like a nice cocktail too :)
I won't have a car, so that limits things I know.
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Zooma
245 Atwells Ave., Providence, RI 02903
Andino's
171 Atwells Ave, Providence, RI 02903
U of M Graduation dinner
If you want to stay in Ann Arbor, I'd just call around to some of the places most frequently recommended on this list. Depending on the size of your group, you can probably still get a reservation. Trying to get in on the day can be rough though. Some suggestions:
West End Grill (most likely to be booked up)
Cafe Zola (I love their bstro evening feel--but not their breakfast/lunch service--completely different)
Logan (really great food, but it's not big)
Pacific Rim
The Earle (solid and dependable and suits a wide range of tastes)
Those are all downtown. Aldo downtown, but not quite as good, but very popular are
Gratzi, (italian)
Real Seafood
Vinology
They are certainly a decent place to get a meal.
Zingerman's Deli is usually packed during the day of graduation, but not always at night--still no reservations possible there. The Roadhouse is very popular, some things are hit or miss, but the drinks are great and it is a fun place.
You could also rock it old school and go to Knight's steakhouse or Weber's Inn.
One warning about the Common Grill (Chelsea)--it is very loud, so it may not be the best choice if you have older guests. I always feel like have shouted my way through dinner.
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Cafe Zola
112 W Washington St, Ann Arbor, MI 48104
Common Grill
112 S Main St, Chelsea, MI 48118
West End Grill
120 W Liberty St, Ann Arbor, MI 48104
Recipes to use up Cream Cheese (besides frosting)?
Cucumber and cream cheese sandwiches on whole wheat bread are a fave of mine--best made with a smear of mayo between the bread and cukes.
Rochester dip: my family's holiday chip dip. It sounds scary, but it's actually good. Mix the cream cheese with ketchup, grated onion and grated horseradish. We eyeball it, but the proportions are 8 oz. cream cheese, 2 Tbs. ketchup, 1 Tbs. horseradish, and 1 Tbs grated onion. Adjust to your own tastes. The color should be sort of salmon-y. We usually make this in the food processor with regular cream cheese, but since yours is whipped, you could just stir it together. Best with ridged potato chips.
Knife Sharpening - Ann Arbor Area
There's another branch of Arbor Vacuum much closer to Morgan & York if that is your goal. It's closer to campus on Packard.
Also, Downtown Home & Garden sharpens knives.
Are you a Fruit Person or Vegetable Person?
Me too! I love both but eat more fruit then veg, because fruit doesn't have to be prepped and cooked. It can just be grabbed. Plus, I can always make room for a piece of fruit at night. I don't get the same urge for some carrots or beans.
What beverage goes with BLT?
I'm in the contrast camp. I like pop with a BLT. In fact recently I've had my BLTs with Coke Classic and Faygo Rock n Rye. Ginger ale (either Canada Dry or Vernor's) is good too. The fizziness cleans the palate and readies it for more BLT!
How do you solve a problem like boxed mac and cheese?
I'm the opposite. Make without milk and maybe only a Tbs of butter--fine if you don't have any one hand. Just keep a Tbs or so of cooking water to blend the cheese in. Then you get an intense, cheesy sprinkle effect on your macaroni. The regular recipe was always way to saucy for my taste, and when I needed to make some in college when I had no butter or milk I never went back to the old way.
jam woes
No, it should be safe as long as the jars sealed properly. Runniness is more an issue of pectin formation than processing. What kind of jam was it? Some fruits gel better than others. Whenever my mom's jam failed ot jell, she just called it sauce instead.
Veggie options in Detroit and etc...
Seva in downtown Ann Arbor is a vegetarian restaurant with vegan options. It's been around forever and has many fans, veggie and not. Is it a must go spot...I don't know. but it is welcoming and a bit of a throwback,
Nearby is Earthen Jar which is an vegetarian Indian buffet with vegan options. It is very collegy and funky and yummy. You pay by the pound.
For things to do in Ann Arbor--will you have a car? You will need one to get to the movies--or take a cab. Other options--the new Art museum on campus is very nice, and the Natural History Museum, also on campus, is cool, esp. if you have younger people with you. The Kelsey Archeology museum has also been redone, but I haven't been.
There are also many cafes and shops you could just hang out in while awaiting your ride. IF you want greenspace NIchol's Arboretum is lovely any time of the year and is walkable from downtonw and campus.
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Seva Restaurant
314 E Liberty St, Ann Arbor, MI 48104
Earthen Jar
311 S 5th Ave Ste 1, Ann Arbor, MI 48104
Ashley's in Ann Arbor: before summer is over
It's already begun, though not in earnest yet. But last week in an hour on campus I saw two people moving into residences, gave directions twice, and witnessed a mother-daughter spat. The buffet lunch at Raja Rani was packed on Monday--another signifier. Go soon, in other words!
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Raja Rani
400 S Division St Ste 1, Ann Arbor, MI 48104
One pint of milk
Yes, you can freeze milk for cooking with at a later date. I do it all the time, as I, too am not a milk drinker. You may want to break it into cup size portions for using a bit at a time. Other ways I use up milk: make paneer, make hot chocolate, puddings, creme caramel, use it to cook oatmeal. On terms of how long it will keep in the freezer, it depends on your freezer. It is sensitive to picking up other odors, but if it's well sealed it should keep for months.
Mustard Peach Relish (canning questions)
Peeling is a matter of preference. The peaches need to be minced, so the pieces of peel would be small and they might add some texture. But if you don't like them, then you would have to peel. Most peach jams are peeled.
Paraffin is no longer acceptable. I would process or freeze. If you use half-pint jars, 10 minutes would be standard. You could do quarter-pint jars which will seal in 5 minutes, but then the jars have to be sterilized beforehand if your processing time is less than 10 minutes.
what do you bake when you are...
When I try to eat healthy (I'm always TRYING, heh) I still bake. The rule is I can't just buy cookies, cakes, pie, etc. I have to make them. This has two advantages--1) I actually have the activity of baking, which is more fulfilling physically and mentally than opening a packet and 2) it weeds out casual snacking--only if I reaalllly want it will I bake something, esp. if it's complex like a torte or croissants.
Similar thing with Coke. I can have it, but I don't keep it in the house. Since I work from home, I think I have actually gone out to get a Coke twice in 5 years. If I had it in the house, I'd drink one every day--and did when I worked in an office that gave out free soda. That doesn't mean I never have it--usually at the movies or with pizza.
What do you have to say about sweetners ... and a short and sweet sugar site
I prefer dark brown to light brown sugar. Dark brown has more molasses in it and therefore tastes more "brown sugary" to me than light brown. However, I have seen at least one cookie or cake recipe that specified the use of light brown sugar, so it's possible that you might have some texture differences between the two of them in some recipes. In addition, I've noticed my area grocery stores in Michigan are carrying less dark brown options and more light brown. Annoying to only be able to buy it in expensive little boxes instead of the 2 pound bag.
I buy both cane and beet sugar. I save the cane, which is more expensive where I am, for candy making and caramel making. For baking I usually use beet sugar, with no difference that I have noticed. But I have definitely found that cane sugar works best when you have to do anything involving caramelization. I get much less seizing and foaming when making creme caramel, for example.
I think castor sugar is called superfine sugar in the US. Domino's makes it and sells it here, but again, it is more expensive and in smaller packages than regular sugar. It can make a textural difference in delicate cakes, but it is subtle. You can always make regular sugar finer by running it through a few whirls in the food processor.
One other sugar that is so good I hoard it---maple sugar!
