3790 replies to this topic

[Suzanne F]

Butter has more water in it than Crisco, but in a yeast dough that shouldn't make any noticeable difference, the way it would in a pie crust or cookie dough. And it will contribute to better browning than Crisco because of the milk sugars in it (butter). And it tastes a hell of a lot better.

OTOH, it might mean that the product can go bad a little faster (I'm not positive about this).

Go for it, one to one.

[Anthony Bonner]

It will probably taste better. Make the texture a bit less short. Probably adjust by taking out some liquid. Butter is 10-25% water, crisco has no water.

[splinky]

i need to replace the glass in a diploma frame. where's the best place to buy a suitable sheet of 16x20 inch glass? one of those weird print framing shops or a hardware store or some other place? how much should the glass cost?



eta: nevermind, i just remembered that i will pass by a sam flax tomorrow.

[memesuze]

Have some delicious local peaches and some blueberries - want to make a rustic tart.

Should I do anything other than slice the peaches up and mix them with the blueberries; then lay them on a light bed of breadcrumbs covering the tart floor to soak up some of the juice, and bake?

Would the blueberries need to be macerated for a bit?

[Suzanne F]

Have some delicious local peaches and some blueberries - want to make a rustic tart.

Should I do anything other than slice the peaches up and mix them with the blueberries; then lay them on a light bed of breadcrumbs covering the tart floor to soak up some of the juice, and bake?

Would the blueberries need to be macerated for a bit?

Mmmm, just had a bowl of naked blueberries and sliced peach for breakfast.

I wouldn't macerate the blueberries--the skins are probably to tough to let much flavor in. Also, if they do manage to absorb anything, they'll just bleed it back out during baking and make the filling too wet.

But you might want to sprinkle a little spice on the filling, cinnamon or cardamom or such, and a little sugar over the top to melt and caramelize.

[StephanieL]

I mistakenly left a jar of mayonnaise on the kitchen counter all night. We didn't have the AC on, but the apartment was cool enough that we didn't need it and of course the kitchen was dark and mostly cool after the dishwasher went off. Should I toss the mayo or would it still be good?

[beccaboo]

I mistakenly left a jar of mayonnaise on the kitchen counter all night. We didn't have the AC on, but the apartment was cool enough that we didn't need it and of course the kitchen was dark and mostly cool after the dishwasher went off. Should I toss the mayo or would it still be good?

It should be good as long as it still tastes okay.

[Josh Karpf]

Hoping to lose at least the weight we gained since we met, my spouse and I have been, besides exercising more, also dieting, cutting back on our richer food and drink. For instance, we still love bacon but trim away all the fat, and when I cook w/ guanciale I use only the fat that comes with it, reserving some for a later step if necessary, using no added oil in the dish. Ground turkey has replaced ground pork. And my once grand martinis are now diet martinis.

This morning I saw she'd clipped a coupon for AllWhites. We cook a lot, and I hate to use highly processed ingredients. But I'm impressed to see that at least two products liquid-egg-white products are indeed just liquid egg whites, pasteurized but with no stabilizers or flavor additives.

I'd already been making us egg-white omelets from fresh farm eggs. But she must be dissatisfied with my habit of saving the yolks to heat and dip bread into the following morning. She's not enthusiastic about her own dieting unless I'm committed to mine too.

Any recommendations for egg whites? Allwhites, Egg Beaters 100% Egg Whites, another brand?

[SLBunge]

Hoping to lose at least the weight we gained since we met, my spouse and I have been, besides exercising more, also dieting, cutting back on our richer food and drink. For instance, we still love bacon but trim away all the fat, and when I cook w/ guanciale I use only the fat that comes with it, reserving some for a later step if necessary, using no added oil in the dish. Ground turkey has replaced ground pork. And my once grand martinis are now diet martinis.

This morning I saw she'd clipped a coupon for AllWhites. We cook a lot, and I hate to use highly processed ingredients. But I'm impressed to see that at least two products liquid-egg-white products are indeed just liquid egg whites, pasteurized but with no stabilizers or flavor additives.

I'd already been making us egg-white omelets from fresh farm eggs. But she must be dissatisfied with my habit of saving the yolks to heat and dip bread into the following morning. She's not enthusiastic about her own dieting unless I'm committed to mine too.

Any recommendations for egg whites? Allwhites, Egg Beaters 100% Egg Whites, another brand?

I don't often purchase packaged egg whites but when I do, I typically buy Organic Valley egg whites. Good quality.

[Stone]

What do 15-year old boys like to do in Manhattan? (Other than 15-year old girls.)

[Sneakeater]

The probably most want to go to Turkish restaurants really far into Brooklyn.

[GG Mora]

Have some delicious local peaches and some blueberries - want to make a rustic tart.

Should I do anything other than slice the peaches up and mix them with the blueberries; then lay them on a light bed of breadcrumbs covering the tart floor to soak up some of the juice, and bake?

Would the blueberries need to be macerated for a bit?

I know you said you wanted to make a tart, but...

I made this Buckwheat Shortcake with peaches and blueberries last summer, and it was a real winner:

I've been experimenting with buckwheat flour lately, and came across a simple recipe for buckwheat shortcake, courtesy of Alice Medrich. It's insanely easy, and makes a wonderfully light slightly nutty shortcake. I topped it with a mixture of sliced peaches and blueberries tossed with sugar and a little St. Germain liqueur, and a dollop of whipped cream. Lovely for a summer's evening.

Buckwheat Shortcake
1 cup and 2 tbsp of all purpose flour
1/4 cup and 2 tbsp buckwheat flour
1/4 cup of sugar plus extra for sprinkling
2 tsp baking powder
1/2 tsp salt
1 cup heavy cream

Heat oven to 425°F. Whisk the dry ingredients together, then dump in the cream (reserve the measuring cup so as to use the small amount of cream sticking to the sides) and blend with a fork. Knead lightly against the inside of the bowl then turn out and roll 3/4" thick and cut into rounds, squares, or triangles. Place on a baking sheet, brush with the cream left in the measuring cup, and sprinkle with a little sugar. Bake for 15 minutes or so, until the edges a lightly browned.

[Josh Karpf]

Any recommendations for egg whites? Allwhites, Egg Beaters 100% Egg Whites, another brand?

I don't often purchase packaged egg whites but when I do, I typically buy Organic Valley egg whites.  Good quality.

Thanks, SLBunge. I can get Organic Valley here in NY.

It turns out my wife does not want us to switch to egg whites. She had picked up the coupon from an Allwhites street promotion. They were serving some kind of sports drink. Since there's nothing about it on their Web site, it probably did not contain egg white.

According to their site, if I eat or drink egg whites, I will look like this. I'm bald so I'm excited about growing a ponytail.

[StephanieL]

Breasts too?

Good to see you back here, Josh.

[Sneakeater]

Does your wife really want you to look like that?