tag:blogger.com,1999:blog-8950468821161007091.comments2023-11-02T15:04:37.236+00:00Tales from the Kitchen TableUnknownnoreply@blogger.comBlogger136125tag:blogger.com,1999:blog-8950468821161007091.post-7138094234858521092018-10-06T20:39:57.320+01:002018-10-06T20:39:57.320+01:00I add the cream after it has chilled because dairy...I add the cream after it has chilled because dairy often isn’t great after being heated and then subsequently chilled, from a microbiological standpoint. Broklynitehttps://www.blogger.com/profile/13893561593977161621noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-91595711179241873092018-09-20T01:50:00.239+01:002018-09-20T01:50:00.239+01:00I haven't, no. You might be able to do it with...I haven't, no. You might be able to do it with the whisk attachment- the curd needs to be cut up, so the processor works well. But getting the smooth finish might be easier with a whisk attachment than the cutting blades.Broklynitehttps://www.blogger.com/profile/13893561593977161621noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-29132539444438225032018-04-29T06:37:14.086+01:002018-04-29T06:37:14.086+01:00Have you tried making this with a mixer instead of...Have you tried making this with a mixer instead of a processor? I have a full size stand mixer but only one of those tiny counter-top handy mix processors. I suppose I could do it in batches which is how I do things like pie crust mixes and pate. Any thoughts?Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-39819104954443968692018-02-01T15:25:49.289+00:002018-02-01T15:25:49.289+00:00OMG Yum! Its been ages since I made potato leek so...OMG Yum! Its been ages since I made potato leek soup, this inspired e to go the further step to transform it. Clever tip to first chill the base soup and then add the cream It was perfect as posted I just sprinkled it with a dusting of minced dill and served. um! <br />Note: you can freeze the base soup and then after you defrost it, add the cream. I really like that concept.Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-79265817749605217732016-12-27T03:18:55.387+00:002016-12-27T03:18:55.387+00:00Looks yummy. I will have to try it.Looks yummy. I will have to try it.Henryhttps://www.blogger.com/profile/07030875073474778501noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-20344547211146962692014-10-12T16:24:13.027+01:002014-10-12T16:24:13.027+01:00Your pickles were definitely far superior to those...Your pickles were definitely far superior to those from Katz's.T Byrohttps://www.blogger.com/profile/09535819751075606009noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-22364735608012145882014-03-14T22:03:14.241+00:002014-03-14T22:03:14.241+00:00Ooh, that's now on my list as well!Ooh, that's now on my list as well!Astihttps://www.blogger.com/profile/01185650113593116242noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-54303885567128872932014-03-07T11:45:39.029+00:002014-03-07T11:45:39.029+00:00I'll try roasting the duck that was next time ...I'll try roasting the duck that was next time I make one - sounds good and we loooove duck!Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-15551661430687103862013-08-09T16:26:50.410+01:002013-08-09T16:26:50.410+01:00Yum! Perfect hot weather food. I'm actually ye...Yum! Perfect hot weather food. I'm actually yearning for some tabbouleh salad. Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-13343242047116778042013-04-05T05:47:29.969+01:002013-04-05T05:47:29.969+01:00Hmmmnn... You might have put me on to something he...Hmmmnn... You might have put me on to something here. I'm going to Google <a rel="nofollow">Choucroute</a> and see what I can find, although your description of it is very informative. <b>Thanks<i>!</i></b>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-32792178520324698912013-04-03T11:01:52.509+01:002013-04-03T11:01:52.509+01:00You should get a copy of David Lebovitz's Ice ...You should get a copy of David Lebovitz's Ice Cream recipe book, "The Perfect Scoop". Check out his website/blog for ice cream recipes as well.Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-88307180164649707902013-01-26T18:31:27.884+00:002013-01-26T18:31:27.884+00:00very expensive crumbs http://www.selfridges.com/en...very expensive crumbs http://www.selfridges.com/en/Food-Wine/Categories/Shop-Food/Biscuits/Artisan-crispbread-standard-size-tin-300g_554-78042186-PETERSYARDTIN/?cm_mmc=PPC-_-Google-_-PlusBox-_-Peter's+Yard&_%24ja%3Dkw%3A{keyword}%7Ccgn%3Apla%C2%AC84367662%7Ctsid%3A33956%7Ccn%3Apla%C2%AC84367662%7Cmt%3A{MatchType}%7Ccrid%3A19879381294&gclid=CKjVrOzThrUCFe_MtAodMUgAnAAstihttps://www.blogger.com/profile/01185650113593116242noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-33099715280579333732013-01-17T21:31:02.161+00:002013-01-17T21:31:02.161+00:00I've made meatloaf using beef/pork and beef/po...I've made meatloaf using beef/pork and beef/pork/veal mixes which produce a European/Continental style result which is tasty and sophisticated. But this is the traditional family style my Mother always made and because its roots are Jewish it's all beef. I know that sounds a bit odd because I do also use dairy products in it but its Jewish not kosher - it's Tradition.<br /><br />Actually I've been thinking a lot lately about a crab bisque recipe Dea & I used to make at Passover - totally trafe but utterly yummy delish. We never wrote down the recipe so I guess I have some experimenting to do.Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-66548503722594503192013-01-17T16:10:33.608+00:002013-01-17T16:10:33.608+00:00I'm gonna follow this next time. I learned fro...I'm gonna follow this next time. I learned from watching my mom. I will also say that Andrew makes some of the tastiest meatloaf i have ever encountered. I think he uses a mixture of different meats.Taviehttps://www.blogger.com/profile/17123567876038158311noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-42544007913122032272013-01-16T23:35:35.793+00:002013-01-16T23:35:35.793+00:00Because of this post, I had this for lunch.Because of this post, <a href="http://tavie.tumblr.com/post/40694412013/andrews-fault" rel="nofollow">I had this for lunch</a>.Taviehttps://www.blogger.com/profile/17123567876038158311noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-20278436465070530122013-01-16T01:35:54.966+00:002013-01-16T01:35:54.966+00:00Ooooooh! These sound great, I'll have to try &...Ooooooh! These sound great, I'll have to try 'em. Also- I need to go buy me a navajo moose cookie cutter ;)Broklynitehttps://www.blogger.com/profile/13893561593977161621noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-43693003407735639002012-12-27T23:56:51.780+00:002012-12-27T23:56:51.780+00:00Let me know how they turn out (and if you end up d...Let me know how they turn out (and if you end up decorating or doing plain!)Taviehttps://www.blogger.com/profile/17123567876038158311noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-79686812114287230802012-12-22T13:51:33.814+00:002012-12-22T13:51:33.814+00:00We're going to give these a try if I can find ...We're going to give these a try if I can find the Moose cookie cutters at Ikea tomorrow. Or I may use my special new politically incorrect German cookie cutters. (Ask Andrew for details)Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-12330853151849299852012-12-13T18:21:40.064+00:002012-12-13T18:21:40.064+00:00I love the concept of a Thanksgiving dinner recipe...I love the concept of a Thanksgiving dinner recipe collection starting:<br />1. Fly and hike to Namche Bazaar in The Himalayas...Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-85021554839076760022012-12-13T18:19:50.919+00:002012-12-13T18:19:50.919+00:001 lb of veal usually produces enough schnitzels fo...1 lb of veal usually produces enough schnitzels for 4 - 5 depending. How many servings did you get out of it?Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-2977092459929273242012-10-07T19:52:03.968+01:002012-10-07T19:52:03.968+01:00I would have added some carrots as well. And/or so...I would have added some carrots as well. And/or sometimes I throw in some parsnip for a subtle sweetness.Astihttps://www.blogger.com/profile/01185650113593116242noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-74921477499455715842012-10-01T00:45:49.993+01:002012-10-01T00:45:49.993+01:00GMTA
GMTA<br />Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-83027716346327898832012-10-01T00:27:58.859+01:002012-10-01T00:27:58.859+01:00The meat you want for this is called CHUCK. I used...The meat you want for this is called CHUCK. I used to buy cheap thick chuck steaks when they were on sale for $1.99 lb. (Buy several and freeze them for later use as well!) It's still a cheap cut of meat with loads of flavour but needs slow gentle moist cooking - perfect for stew or soup. This cut of meat is also called Shoulder steak or Blade steak - it's all chuck just different parts of the shoulder. Your local Pathmark sells that for $3.99 lb now. <br />$3.99 lb sounds very cheap to me as I'm used to insane European/UK food prices. I'll post a photo since this comment thing doesn't allow them.Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-15610461201527033992012-09-20T14:47:03.847+01:002012-09-20T14:47:03.847+01:00What, no onions???What, no onions???Astihttps://www.blogger.com/profile/01185650113593116242noreply@blogger.comtag:blogger.com,1999:blog-8950468821161007091.post-60796050604669764592012-08-10T10:58:57.260+01:002012-08-10T10:58:57.260+01:00The real trick to crisp chicken skin is drying it ...The real trick to crisp chicken skin is drying it before starting to cook it. Then sprinkle on salt and your other choice of flavourings. But all meat, not just chicken but all poultry or meat of any kind should be gently dried before cooking/roasting, etc. It's easiest to just use paper towels (called kitchen towels in the UK).<br />With beef, you can leave it open in your fridge overnight or use the towels to pat dry.<br /><br />It makes a real difference not just producing crispy skin, but with meats it ensures a good crust with a deep roasty flavor.<br /><br />It's the Maillard reaction - it also causes bread to form golden brown crusts. Look it up - an interesting chemical reaction.Barbhttps://www.blogger.com/profile/07875382901008019804noreply@blogger.com