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Got some tomatoes and corn at the farmer's market today, had some of the corn for lunch, had tacos for supper.
When we were in Pittsburgh we discovered Blaze Pizza's classic red sauce has no garlic in it. There's one in Lincoln that opened recently, so we had that tonight. Nearly every other pizza place in town has red sauce that just reeks of garlic, and their white sauce is usually even more garlicky, despite the fact that a classic Alfredo sauce has NO GARLIC IN IT AT ALL! (In fact, the original Alfredo sauce had no cream in it, either, just cheese.)
I understand where Paul is coming from, I've seen a number of dough recipes that are sweeter than they need to be. My wife prefers a dough with some sugar rolled in for cherry pie, and she likes the filling to be sweeter than I would normally use, too.
Things like pecan pie, shoo-fly pie and many cream pies are very sweet, too. And that's before smothering them with an inch or more of whipped cream.
Burgers on the grill.
If it is overly salty and has a lot of ginger, it may be a pretty close knock-off recipe. :sigh:
Don't get me started on additives, etc!
KAF's maple oatmeal bread recipe is pretty good.
The black raspberry clafoutie I made a few years ago was pretty tasty. We made berry pies in pastry school but they were with those big blackberries, sometimes I've seen those labeled as marionberries but I think that's a somewhat different fruit.
As I recall, cornstarch doesn't really thicken until it gets to about 160 degrees, so just adding hot water won't thicken it much. I suspect your cornstarch was undercooked, and that makes it taste, well, cornstarchy. 🙂
Nearly any acid would help brighten the flavor, maybe a half teaspoon of red wine vinegar? Or anything with pectin, like apples.
Did you pre-cook the filling? My experience with cornstarch pie fillings is that they need to be precooked, because they don't get cooked enough in the oven.
The berry pie recipe we got at SFBI pastry school uses a little lemon juice, the extra acid perks up the flavor.
The tomato vines are growing nicely here, but I haven't seen much in the way of blooms. I suspect until we get a break in the weather, we won't see much fruit set. Usually we get such a break in mid-summer and that means late summer for tomatoes. But several booths at the farmer's market had some good looking tomatoes today.
The Irish Apple Cake I made for the 4th came out really good, I think it was because I made a 1.5 X batch, but used 2 eggs rather than 1.5 eggs, so it was closer to a cake batter than a pie dough. I wound up spreading it around with a pallet knife.
I find the best way to deal with meat smells is to put the trash outside, this gives it a chance to decay more rapidly.
And the red one probably came out more of a red-orange, too. I think that's one reason why red velvet cake has so much red food coloring in it.
Anyway, now you know how to make a lovely cake for Columbus Day. 🙂
We stopped at the North Market in Columbus OH on the way home from Pittsburgh and I bought some veal. I used it tonight to make Veal Zurich (veal in a white wine and cream sauce), served on spaetzle.
I used my honey wheat recipe which calls for equal weights of AP and whole wheat flour. The whole wheat flour was a mixture of hard red winter wheat and soft red spring wheat that I had ground up in my impact mill. I substituted the clear flour for the AP.
I wound up filling 4 plastic bags with about 4 pounds each of clear flour, plus several large flour canisters. The bags and possibly one of the flour canisters will go in the freezer.
Clear flour has a somewhat higher protein content than most AP flours, so the loaves may have risen a bit more than normal, but the taste is about the same.
The irony of first clear flour being expensive these days is that it used to be an inexpensive alternative to patent flour, but the cream color was considered undesirable for a 'white bread', so it was used mostly for rye bread.
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