What are you eating?

Started by toledobass, April 07, 2007, 11:00:31 AM

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Pohjolas Daughter

Quote from: VonStupp on December 23, 2022, 07:01:49 AMLemon Curd Thumbprints

The girls and I are throwing ourselves at making these today during our blizzard warnings.

The lemon curd itself comes with a big thank you to PD!
VS


Oh boy!  Those look quite decadent!  Are those a kind of cookie or??

So glad that you tried that lemon curd recipe!  And glad that you downloaded it when you did as FineCooking is no longer being published and they've finally taken down the website.  :'( Were you pleased with the recipe?  Other than the squeezing of the lemons, I thought it quite easy and foolproof.

How much snow did you get in your area?

Oh, and if I hadn't mentioned it earlier, extra lemon curd freezes REALLY well!  I put it into very small containers (1/2 cup size), tucking a tiny bit of plastic wrap on top to prevent freezer burn, put the lid on, label and date them.  Wonderful over fresh fruit!  :)

PD

VonStupp

Quote from: Pohjolas Daughter on December 23, 2022, 07:37:12 AMOh boy!  Those look quite decadent!  Are those a kind of cookie or??

So glad that you tried that lemon curd recipe!  And glad that you downloaded it when you did as FineCooking is no longer being published and they've finally taken down the website.  :'( Were you pleased with the recipe?  Other than the squeezing of the lemons, I thought it quite easy and foolproof.

How much snow did you get in your area?

Oh, and if I hadn't mentioned it earlier, extra lemon curd freezes REALLY well!  I put it into very small containers (1/2 cup size), tucking a tiny bit of plastic wrap on top to prevent freezer burn, put the lid on, label and date them.  Wonderful over fresh fruit!  :)

PD
Yes, when you shared it with me, I filed it away. Good to know it can be stored, we can save some for a rainy (or snowy) day.

I will update you on this recipe; the lemon curd has to be cooled as does the dough, so it won't be ready until tomorrow or Christmas.

Not much in the way of snow, maybe 3 or 4 inches yesterday. It is the winds that are relentless right now. At -36° F wind chill, frostbite occurs in 10 minutes for exposed skin, or so the local news has been warning us.

The few inches of light, fluffy snow is whipping around wildly, making it difficult to even see outside, and of course it is banking up on my driveway for removal later this weekend. Our blizzard warning ends tomorrow morning, and the wind chill warning subsides tomorrow evening.

Hope all is going well, and a Merry (and hopefully well-fed) Christmas to you!
VS
"All the good music has already been written by people with wigs and stuff."

Pohjolas Daughter

Quote from: VonStupp on December 23, 2022, 12:46:40 PMYes, when you shared it with me, I filed it away. Good to know it can be stored, we can save some for a rainy (or snowy) day.

I will update you on this recipe; the lemon curd has to be cooled as does the dough, so it won't be ready until tomorrow or Christmas.

Not much in the way of snow, maybe 3 or 4 inches yesterday. It is the winds that are relentless right now. At -36° F wind chill, frostbite occurs in 10 minutes for exposed skin, or so the local news has been warning us.

The few inches of light, fluffy snow is whipping around wildly, making it difficult to even see outside, and of course it is banking up on my driveway for removal later this weekend. Our blizzard warning ends tomorrow morning, and the wind chill warning subsides tomorrow evening.

Hope all is going well, and a Merry (and hopefully well-fed) Christmas to you!
VS

Brrr!  That sounds awfully cold!  Not windy at the moment here but very cold.

And same to you!  :)  And happy baking!

PD

LKB

Quote from: VonStupp on December 23, 2022, 07:01:49 AMLemon Curd Thumbprints

The girls and I are throwing ourselves at making these today during our blizzard warnings.

The lemon curd itself comes with a big thank you to PD!
VS



I don't much care for lemon yet those look delicious just the same, so I think y'all must have done a good job. 😋
Mit Flügeln, die ich mir errungen...

VonStupp

Quote from: LKB on December 24, 2022, 06:33:41 AMI don't much care for lemon yet those look delicious just the same, so I think y'all must have done a good job. 😋
A stock photo from the recipe we are working on. I will try and upload the real deal to see if it holds up to the original.
VS
"All the good music has already been written by people with wigs and stuff."

OrchestralNut

Planning on making "Chanakhi", which is a Georgian lamb stew. I won't be doing it in the individual clay pots, which is the traditional method, but likely in my Dutch oven.

Even though I consider myself fairly experienced in the kitchen, generally speaking, I don't have any experience cooking eggplant. Any tips? I hear it can be a bit tricky.

Pohjolas Daughter

Quote from: OrchestralNut on January 19, 2023, 06:14:00 AMPlanning on making "Chanakhi", which is a Georgian lamb stew. I won't be doing it in the individual clay pots, which is the traditional method, but likely in my Dutch oven.

Even though I consider myself fairly experienced in the kitchen, generally speaking, I don't have any experience cooking eggplant. Any tips? I hear it can be a bit tricky.
I'm not familiar with this dish, but saw one recipe calling for either "one medium eggplant or four narrow Japanese eggplants".  If you're planning on using typical supermarket style ones (large globe or oval/Italian style--which there are a whole lot of different "Italian" varieties particularly when you get into heirloom ones) "they" used to say that you needed to salt them, etc., to get rid of bitterness.  I haven't found that to be an issue though I have grown them for a number of years.  The only thing that I would suggest is not to buy huge ones to avoid a lot of seeds.  These days (depending upon what your local supermarkets/grocery stores are like), it's often easy to also be able to purchase varieties of Asian eggplants which I find to have less seeds.

Hope that this helps.

By the way, have you ever eaten this dish before?  If you've had it at either a restaurant or at someone's home, I'd be tempted to ask them for tips.  :)

PD

OrchestralNut

Quote from: Pohjolas Daughter on January 19, 2023, 02:12:52 PMI'm not familiar with this dish, but saw one recipe calling for either "one medium eggplant or four narrow Japanese eggplants".  If you're planning on using typical supermarket style ones (large globe or oval/Italian style--which there are a whole lot of different "Italian" varieties particularly when you get into heirloom ones) "they" used to say that you needed to salt them, etc., to get rid of bitterness.  I haven't found that to be an issue though I have grown them for a number of years.  The only thing that I would suggest is not to buy huge ones to avoid a lot of seeds.  These days (depending upon what your local supermarkets/grocery stores are like), it's often easy to also be able to purchase varieties of Asian eggplants which I find to have less seeds.

Hope that this helps.

By the way, have you ever eaten this dish before?  If you've had it at either a restaurant or at someone's home, I'd be tempted to ask them for tips.  :)

PD

Thanks for the tips, PD! I haven't made this dish before and don't know any Georgians (European Georgians).  ;D

Pohjolas Daughter

Quote from: OrchestralNut on January 19, 2023, 03:08:52 PMThanks for the tips, PD! I haven't made this dish before and don't know any Georgians (European Georgians).  ;D
Well, good for you for trying new dishes/cuisines!

And, basically, you don't want to purchase any really large veg = too many seeds and normally tough.

Looking forward to hearing how it comes out...and do post the recipe that you tried.  :)

PD