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McCormick has no sugar in it if anyone is looking for that.
According to this site, that's not always the case, so check the label:
http://www.foodrenegade.com/decoding-labels-mccormick-pure-vanilla-extract/
My wife likes the Watkins vanilla, but I generally just buy the large bottle of McCormick Vanilla Extract at Sams Club.
I made an 11x17 Texas Sheet Cake Thursday night to send in to my wife's office to celebrate our anniversary (we had the leftovers today), and I made Vienna bread today.
September 17, 2016 at 9:20 pm in reply to: Did You Cook Anything Interesting the Week of September 11, 2016? #4770Today is our 44th wedding anniversary, we had beef stroganoff on rice.
I've been making beef stock since yesterday morning, the main batch (10 quarts) is cooling in the downstairs refrigerator, the remouillage is still on the stove.
I've been making my own pasta for years, but I stick to simple things like spaghetti, linguini, egg noodles and lasagna. I have the KitchenAid basic pasta set, but I don't have an extruder for making things like mostaccioli or elbow macaroni, though I do have a spaetzle cutter.
I've also not tried making 'flavored' pasta, like spinach or chocolate pasta, much less something like squid ink pasta. (Finding squid ink in Nebraska would be something of a challenge, I suspect.)
My personal opinion, as long as it still tastes like pie, it's pie, regardless of the shape.
However, at some point a pie made in a casserole dish tends to be a crumble, buckle or cobbler, not because of the shape but because of the type of and placement of crust, and that affects the taste. Now, I'm all up for a good peach cobbler, apple crumble or blueberry buckle, but the taste and mouth feel is different.
Not really a goof, some very experienced chefs (but not pastry chefs, I think) refer to the French meringue ones as 'macaroons'.
But anything that gets us talking is good. 🙂
I haven't tried making any of them, but if you google 'dairy free coconut macaroons' you'll get several recipes. (I always thought they were gluten-free, kosher for Passover and dairy-free.)
Another homemade coconut candy I like but don't get often is chocolate haystacks. I've never made them but several people in my home town used to bring them to bake sales. (I haven't been to a good bake sale in years, they're kind of falling out of fashion in the schools due to issues with food allergies and a few unfortunate food poisoning incidents.)
Since my wife won't eat coconut, I seldom have it in the house. I always get all the coconut candies in a box of chocolates, though these days candies are not on my wife's diet.
When I see the word 'macaroons' (rhymes with 'tunes'), I always think of the coconut goodies that show up mostly around Passover. (And I love coconut cookies.)
I prefer the French word 'macarons' (falls in between rhyming with 'johns' and 'lawns', there's no real equivalent in English, you have to sort of swallow the vowel) for the meringue-like cookies made with almond flour. When you get them just right, the inside is deliciously creamy.
What spelling and pronunciation do folks prefer?
September 12, 2016 at 12:01 pm in reply to: Did You Cook Anything Interesting the Week of September 4, 2016? #4723The recipe my wife likes so much also uses toasted almond slices or slivers. (Toasting them for 4-5 minutes at 350 makes a huge difference in flavor.)
September 11, 2016 at 1:29 pm in reply to: Did You Cook Anything Interesting the Week of September 4, 2016? #4710I wonder how your chicken salad with grapes recipe is compared to the one my wife likes, which also has mandarin oranges and lemon juice? (Yes, I've posted it.)
I made my birthday cake (buttermilk yellow cake with Lyle's Golden Syrup added to give it a 'burnt sugar' color and taste.)
Here's the current list of recipes uploaded from the KAFBC by the original poster, there are 186 original posters represented. I limited the name to 20 characters, there may be a few that got truncated.
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by Zen 21No big price fluctuations with the powdered vanilla.
Well, not yet anyway. But if there are supply issues in the vanilla bean market, eventually those will make their way to powdered vanilla, assuming it's made from vanilla beans.
Isn't it funny how 'plain vanilla' is code for dull and unimpressive when true vanilla flavor is both expensive and exquisite when done right?
10 most expensive food ingredients (Saffron is only #2)
Somehow all these price changes (chocolate, coffee, vanilla, etc) never seem to make it into the official inflation numbers.
Soup crackers (aka saltines) have nearly doubled in price in the last several years. I used to pay about $1.50 a box, now it's more like $2.95.
Meanwhile, wholesale milk prices are so low that farmers are dumping milk in the fields and the government is buying surplus cheese (at premium prices, I'm sure), but the cost of a pound of butter seems to be soaring.
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