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BakerAunt, I adore kasha☺, grew up eating it. If any of the local grocers have a Kosher section, that's probably where you'd find it. Other than that, I suppose online ordering would be your only other option. Best of luck!
Hah! For once, being a slowpoke paid off...My f/p hasn't been used since I moved back to VA, from Florida. It did meet the criteria for the recall, but since I didn't really need it for anything, I neglected to order the replacement when the announcement was made. The one we use at the bakery died, so I brought mine in, last week. I signed up under the recall notice online on 6/5, and received my new blade yesterday. I hardly ever used mine at home anyway...lol...it's about 15 years old, and has been used perhaps 10 times. I sure hope everyone else get theirs SOON!
Morning! Re flavor powders...I just now found these guys...: http://www.bestflavors.com/flavors/flavor-powder/natural-flavor-powder/c92_240_21/
A huge range of flavorings available, in powdered form, evidently.
Laura :0)
Daschhundlady's FB group is very active...I am on FB, so of course get all notifications of postings, but I also check both this site, and Zen's on a daily basis...just don't have time, or the energy lately, to contribute. I enjoy all the shared info, regardless of the source. Perhaps everyone has the 'summer doldrums'...it's been waaaay too hot here, in VA, to do much of anything in the way of either cooking, or baking.
Ours was used to de-hull the black walnuts, we still had to crack them, separately. This way we didn't get the stain all over our hands.
The first autumn I owned my Golden Retriever, I was walking him out past the black walnut tree...his eyes got SO big, when he saw all the green unhulled nuts. I'm sure he thought he was in heaven, and that his Mom had a tennis ball farm...lol...then, he found the chestnut tree, even better, but spikey, too...
Hi, BakerAunt...mine is big, and green...lol! I'm sure that's a lot of help. However!!!...here is a modern one, carried by Pleasant Hill Grain...and much less than we paid for ours, years ago...:
The one we purchased had been owned by the family who owned the shop, and they guaranteed that it functioned properly. It had been in use, up until the time I purchased it.
Hope that helps!
The one that Mike linked to, or a similar model/another manufacturer, works wonderfully, for pecans. You can usually get the entire nutmeat, very few broken.
BakerAunt, the best tip we ever got, for shelling black walnuts, was to find an old corn sheller, which turned up at a favorite antique shop a week later...lol! One person feeds, the other cranks. There are now Youtube videos showing folks doing this, too.
Have fun, everyone!
I'd be afraid to ask! I one time even considered contacting a metals fabricator, locally, to ask if they'd consider making a 'test' sample one for me. Lord only knows what that might run. Although, who knows? It could work out to be about the same cost, after shipping...lol! That's still an option, I have a friend who used to work at this place, so I'll ask him what the process/costs might be. Probably silly, but you don't know, until you ask.
Here's one Italian firm that carries them...http://www.artotec.it/Listaprodotti.asp?IdTipoProdotto=8
Also, a posting from Fresh Loaf, back in 2010...containing lots of info/formulas, instructions...
http://www.thefreshloaf.com/node/17283/rosetta-stamp
The rosetta/michetta stamps differ from Kaiser rolls stamps, no sharp cutting edges, except for the center hole, the dough is pressed, more than cut, and they're heavy aluminum.
Hope that helps everyone!
I subscribe to Tori Avey, marvelous information. I really enjoy reading anything Patent writes about. I recall a BC discussion about this subject, and you were in the midst of working on several different versions of this lovely dessert. I was making one for my mother, at that point.
One of the weirdest requests we have had at the bakery, was for a 'double layer' Boston Cream Pie. Double everything, including the glaze.
I've made fondant, but not as a component for this icing, but as centers for chocolates. Pretty cool stuff, sugar is.
I had a reply typed out, went to check something, and somehow deleted whatever I'd typed here!...duh.
Anyway, the Boston Cream Pie I remember vividly from childhood, (one of my Dad's favorite desserts) was sponge cake, custard/pastry cream, and a fondant based chocolate icing, which set up thickly, almost stiff.
Here is a link to an article by Greg Patent, what he describes is exactly what I recall...:
http://www.thebakingwizard.com/wp-content/uploads/2012/11/BostonCreamPieByGregPatent.pdf
My personal favorite chocolate icings/frostings are whipped ganache, and what's sometimes termed 'German Buttercream', a flour roux based icing, butter/sugar/flavoring, and the roux, base is usually vanilla flavored, for chocolate I add a few ounces of melted dark or milk chocolate depending upon the cake base. It is very light, and mousse-like in texture.
May 23, 2016 at 4:37 pm in reply to: What Interesting Food Did You Cook the Week of May 15, 2016? #365Hi, Italiancook...
Not knowing what part of the country you're in, or whether you're in the city, or a rural area, here's a couple of ideas...
If you live in a rural/farming area, check to see if anyone specializes in heritage pig breeds,
Hi, Italiancook!...I have no idea where in the country you are, or whether you're in the city, or a rural area, but here's a couple of ideas...
If you have access to a local farmer's market, find out if anyone locally breeds heritage breeds of pigs, and if they sell directly to consumers. We have several farms in our area (South central VA), that are both organic farmsteads, and specialize in heritage breeds of farm animals, be it pigs, cattle, sheep, poultry, etc.
Also, are you familiar with larding needles? They're used to insert strips of either pure fat, or bacon directly into the body of a roast. I remember my Mom using them, as a child.
My mother used to make a pork roast like you're describing. I know exactly what you mean. I grew up in South Florida, and have eaten way more than my share of either Cuban roast pork, or Caribbean roast pigs. I don't eat nearly as much meat as I used to, but it would be really hard to pass up some lovely roast pork...lol!
Well, hope that helps a bit...
Laura
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