For the chocolate pastry cream I just made, I put in 4 oz 73% cacao and 4 oz 61%, and it seemed like there was a little too much chocolate. So I'd say 6-7 oz of dark chocolate for a deep chocolate pastry cream, and somewhere in the 3-4 oz of dark, or somewhere above 6 oz of milk, for a lighter flavor.
Also, I was surprised at how much it made: you might want to try a half batch the first time to get used to the recipe, flavoring it, and gauging how much it makes.
Requesting a recipe for the root beer and the green apple granita's as well, those seem right up my alley.
Sure thing! And I should clarify that the berry is a choice of berry/berries, and not mixed.
Root beer is simple enough: 12 oz of high quality nonalcoholic root beer, 1 tblsp sugar, 0.5 tsp fresh squeezed lemon juice. Put ingredients together in a nonreactive (not copper!) metal container (square is best, but a bowl works) and form the granita (see below).
The recipe calls for 0.5 tsp kosher salt, but I tried that and it ended up way, way too salty. You might try it with a pinch, but I think I'll be leaving it out altogether from now on.
As for root beer selections, for widely available brands, Stewart's and IBC are the standard. Sprecher's is also very good, though its honey finish means that some people aren't as into it (I love it :)).
Green apple: 0.5 c sugar, 1 c water, 2 tblsp corn syrup, 1lb granny smith apples, quartered and cored - but not peeled. Cook sugar and water in a small saucepan over low heat until dissolved. Bring just to a boil, and remove from heat. Add corn syrup and cool. Puree the apples in a food processor until smooth, pour in the cooled sugar syrup, and continue processing until combined. Pour the mixture into a glass or ceramic dish and form the granita.
I think a metal container would be fine.
Methods for forming the granita:
Freeze ~4 hours. When frozen, process in a food processor until light and feathery, cover, freeze airtight. Plate and serve from this.
Freeze, gently stirring with a whisk every half hour until quite slushy and hard. Cover, freeze until quite firm. Plate and serve from this.
Freeze until hard. Scrape with a fork to break it up, then stir the results, plate and serve. With this method, be sure not to scrape just the top or just the bottom - flavors tend to settle.
Hi, all! I'd like to be a friend of this clan, if I may. Very nice idea, by the way.
Just got done making dinner, and my mind turned to my recently being informed about this clan. I'm more of an amateur cook/baker and not thoroughly educated, but I do share the passion.
P.S. Photon Eater, the soup you made last night was whooooaaa. Glad there's some left over.
Private Mod Note
():
Rollback Post to RevisionRollBack
All that I yearn for, for richer or poorer, is to be the light that you see. All that I yearn for, for richer or poorer, is to be the peace that you feel. All that I yearn for, for richer or poorer, is to fill your heart on my own.
But the rainbow is an image of hope for many reasons, as it is a brilliant sight coming out of oftimes dismal weather.
Ok, so I made the granite today (It's freezing right now!)
I used the IBC root beer, but I have one question.
I am curious as to what the bolded part is - It seems you may have forgotten an ingredient.
Oh! Sorry, it's sugar. I'll go fix that, too. It won't hurt it to melt it, add the sugar, and refreeze if it turned out bad. I'm guessing it'll freeze a little too hard and otherwise be just fine.
I've been thinking of other dessert ideas. Cookie doughs keep quite well in refrigerators and freezers; making a dough and baking it off in small groups might suit your purposes. Many candies work, but for most, you'd need a candy thermometer (or practice recognizing the stages of cooked sugar), and it can take a lot of time when it comes to divvying and wrapping. Buying an ice cream and making your own sauces and toppings can be a nice, quick treat.
I have large numbers of recipes for all of these if anybody's interested in, say, pineapple nut cookies, or butterscotch sauce.
Hi, all! I'd like to be a friend of this clan, if I may. Very nice idea, by the way.
Just got done making dinner, and my mind turned to my recently being informed about this clan. I'm more of an amateur cook/baker and not thoroughly educated, but I do share the passion.
Not a problem. I'm sure the educated and professionals are in the minority around here.
I've been thinking of other dessert ideas. Cookie doughs keep quite well in refrigerators and freezers; making a dough and baking it off in small groups might suit your purposes. Many candies work, but for most, you'd need a candy thermometer (or practice recognizing the stages of cooked sugar), and it can take a lot of time when it comes to divvying and wrapping. Buying an ice cream and making your own sauces and toppings can be a nice, quick treat.
I have large numbers of recipes for all of these if anybody's interested in, say, pineapple nut cookies, or butterscotch sauce.
Tarts are also easy and fun. There's so much flexibility as to what kind of filling you can use that you probably couldn't exhaust your options.
Anyone have experience making biscotti? I can't seem to get the consistency quite right.
Private Mod Note
():
Rollback Post to RevisionRollBack
All that I yearn for, for richer or poorer, is to be the light that you see. All that I yearn for, for richer or poorer, is to be the peace that you feel. All that I yearn for, for richer or poorer, is to fill your heart on my own.
But the rainbow is an image of hope for many reasons, as it is a brilliant sight coming out of oftimes dismal weather.
Anyone have experience making biscotti? I can't seem to get the consistency quite right.
I do. I love Italian cookies, especially these little, jawbreaker-hard ones... mustaccioli neapolatoni or something like that.
I'm having trouble tracking down most of my cookie recipes at the moment, so I couldn't do a side-by-side comparison straightaway, but if you post yours, I'll have a look. I'd assume it's the recipe, not you, unless you have reason to believe the recipe can turn out differently in other hands. It's most likely in the hydration, amount of "stuff" in the base dough, and the baking process.
I do. I love Italian cookies, especially these little, jawbreaker-hard ones... mustaccioli neapolatoni or something like that.
I'm having trouble tracking down most of my cookie recipes at the moment, so I couldn't do a side-by-side comparison straightaway, but if you post yours, I'll have a look. I'd assume it's the recipe, not you, unless you have reason to believe the recipe can turn out differently in other hands. It's most likely in the hydration, amount of "stuff" in the base dough, and the baking process.
I think it could be the length of the baking time, because to be frank I just sort of guessed at how long. I've tried reducing the moisture in the dough but I likely didn't do enough in that direction.
Would it be better to incorporate more egg white and less yolk, to dry it out? I started with a standard cookie dough recipe. I was thinking that whipped egg white might help . . . I like that for cookie doughs when I'm also incorporating something like melted chocolate. What do you think?
I admit I do tend to load the dough up with "stuff" so maybe that keeps it from solidifying correctly.
Private Mod Note
():
Rollback Post to RevisionRollBack
All that I yearn for, for richer or poorer, is to be the light that you see. All that I yearn for, for richer or poorer, is to be the peace that you feel. All that I yearn for, for richer or poorer, is to fill your heart on my own.
But the rainbow is an image of hope for many reasons, as it is a brilliant sight coming out of oftimes dismal weather.
Ah. There are a lot of things, then. I found some of my cookie recipes, so I've got five biscottis: four flavored, one basic.
The basic one has six eggs and 4 oz melted butter to 2.5 cups + 2 tblsp flour, for a gauge on hydration. If the trouble is solidity, "stuff" shouldn't really be a problem, but this one calls for 1.25 cups total - half the flour content.
Egg whites are generally whipped stiffly (with half the sugar poured in slowly at soft peak) and folded in, but even that is unnecessary - not all of my recipes use it. Most of my recipes have equal amounts whites and yolks, and one even has an extra yolk. The
As for the baking, my experience with biscotti is that you shape it into a log, about two inches wide and as long as desired (at least six inches), bake that at 325-350 Fahrenheit for 30-45 minutes, pull it out, cool, slice as desired, bake it for another... while to dry it out. Thin cookies, I'd guess at 10-15 minutes, thicker, as long as a half hour more. Isn't dry enough yet? Bake it more.
I'm willing to give your recipe a shot sometime soon if you'll provide it, and I'd happily share the recipes I have.
Ok, I want in. I am a major foodie, and an ok cook. However, my specialty is local delicacies from around the world. You cant really call yourself an adventurous eater until youve vomited up a mouth full of Durian. Friendship of this clan would be nuts.
Private Mod Note
():
Rollback Post to RevisionRollBack
Thanks to Zaph and spiderboy4 at High~Light Studios for the kick ass sig and amazing avvy.
it turned out great anyways, and I have 3 more bottles of root beer waiting to be made. A little like the slushie's we make (we have a slushie machine, just pour soda in and turn it on), but the consistency was more like New Orleans snowballs.
Thanks for the recipe.
Ok, I want in. I am a major foodie, and an ok cook. However, my specialty is local delicacies from around the world. You cant really call yourself an adventurous eater until youve vomited up a mouth full of Durian. Friendship of this clan would be nuts.
Sure thing. And, you know, I'd even try durian, just to see. I draw the line at hakarl, however.
it turned out great anyways, and I have 3 more bottles of root beer waiting to be made. A little like the slushie's we make (we have a slushie machine, just pour soda in and turn it on), but the consistency was more like New Orleans snowballs.
Thanks for the recipe.
Awesome. The "proper" consistency of granita is totally a regional thing. In some parts of Italy, the end result is almost as smooth as sorbet. And the apple one, or some other flavors, would be part of a normal summer breakfast in some parts over there, which I think is very cool.
And now I'm working on a way to get a more Hawaiian shaved-ice consistency from it for my parents, who've been on a Hawaii kick for the past couple years.
Private Mod Note
():
Rollback Post to RevisionRollBack
[The Crafters] | [Johnnies United]
My anecdotal evidence disagrees with yours! EXPLAIN THAT!
Yeah, hakarl is a bit much, but its a part of their heritage. That said, I have a long list of things I cant wait to try when I travel. And yes, if I go to Iceland, I will throw up my share of hakarl, as I will probably be pretty drunk at the time (there are other things I want to try in Iceland, the least of which would have to be a hotdog with mashed potatoes, a hold over from the irish who were enslaved by the first Icelanders.) However, I will never eat processed cheese, if that puts things into perspective.
Private Mod Note
():
Rollback Post to RevisionRollBack
Thanks to Zaph and spiderboy4 at High~Light Studios for the kick ass sig and amazing avvy.
Hawaiian ice should be frozen solid, and then shaved with a razor to give it the fluffy consistency, then have the flavorings poured on top as a syrup. Thats been my understanding of it.
Private Mod Note
():
Rollback Post to RevisionRollBack
Thanks to Zaph and spiderboy4 at High~Light Studios for the kick ass sig and amazing avvy.
Hawaiian ice should be frozen solid, and then shaved with a razor to give it the fluffy consistency, then have the flavorings poured on top as a syrup. Thats been my understanding of it.
It's... actually shaved? I'd assumed the commercial producers freeze it extremely cold and then food-processed in a dry environment, cold all the while.
But yeah... to get the same thing at home I'll probably have to get myself a straight-razor, or maybe a Swiss knife, and practice... hm.
So I've been kicking around a few ideas. Mocking up a template for recipes to look like a oversized Magic cards would be fun. It'd be neat to create some Magic themed dishes to go with tem (or, at least, rename some recipes).
I had a new idea for our clan image: a Magic card back with food-based mana symbols and "MTGSalivation."
Private Mod Note
():
Rollback Post to RevisionRollBack
[The Crafters] | [Johnnies United]
My anecdotal evidence disagrees with yours! EXPLAIN THAT!
Yup, thats what I saw while I was there. They freeze the water into what looks like a large hockey puck, about 4-5 inches in diameter and about 2-3 inches high. It is then put into a machine that spins it around over what looks like a cheese slicer, which is really a razor to literally shave the ice down. The bowl is placed under the razor opening where the shavings come out. Then the mound of shavings has the syrup poured over it. Dig in and enjoy!
Private Mod Note
():
Rollback Post to RevisionRollBack
Thanks to Zaph and spiderboy4 at High~Light Studios for the kick ass sig and amazing avvy.
There's been a request for us clan reps to see how our clan members (as individuals) feel about participating in a Clan Contest Mafia game at some vague future date. They're hoping for about 13 participants total of all clans, so... yeah. If you're interested, let me know so I can pass the info on.
Oh, and if you're unfamiliar with Mafia games, have a look in the Mafia subforum of the Forum Games forum - specifically, this thread.
Private Mod Note
():
Rollback Post to RevisionRollBack
[The Crafters] | [Johnnies United]
My anecdotal evidence disagrees with yours! EXPLAIN THAT!
MTGSalivation that is great... I have been a professional chef many years, went to culinary school in Boston, MA
My cooking style is this...I was trained in French, fell in love with Michel Richard and California Cuisine , worked for the Four Season Hotels( then quit professional cooking for 12 years. I returned to cooking after hating work in the IT field . Presently, I work for some very wealthy spoiled students in a Jewish fraternity. ) after living in CA 18 years I tried every type of food imaginable and loved it all. International cuisine is what i serve- I'm a jack of all cuisines ... and a master of none!
just some quick thoughts:
bread books? I'll put in a second on Peter Reinhart . excellent
BBQ? ever cook tri-tip? my secret (not anymore as of now) marinate: 1 c red wine, 1/2 c red wine vinegar, 1/8 c Worcestershire, 1T liquid smoke, 8 clove garlic minced . 1 onion - thin sliced, 1T Kosher salt, 1 T smoked Salt, 2t fresh ground pepper and 3 T of fresh herbs (thyme, oregano & parsley)
cha siu baau: I'll get you a good recipe, I make them time to time, 'cause i love the dim sum!!!
my wife is becoming a vegetarian, so I guess I am becoming one too (part time of course...only at home. lol)
So i'd love to join the clan!!!
Also, I was surprised at how much it made: you might want to try a half batch the first time to get used to the recipe, flavoring it, and gauging how much it makes.
Sure thing! And I should clarify that the berry is a choice of berry/berries, and not mixed.
Root beer is simple enough: 12 oz of high quality nonalcoholic root beer, 1 tblsp sugar, 0.5 tsp fresh squeezed lemon juice. Put ingredients together in a nonreactive (not copper!) metal container (square is best, but a bowl works) and form the granita (see below).
The recipe calls for 0.5 tsp kosher salt, but I tried that and it ended up way, way too salty. You might try it with a pinch, but I think I'll be leaving it out altogether from now on.
As for root beer selections, for widely available brands, Stewart's and IBC are the standard. Sprecher's is also very good, though its honey finish means that some people aren't as into it (I love it :)).
Green apple: 0.5 c sugar, 1 c water, 2 tblsp corn syrup, 1lb granny smith apples, quartered and cored - but not peeled. Cook sugar and water in a small saucepan over low heat until dissolved. Bring just to a boil, and remove from heat. Add corn syrup and cool. Puree the apples in a food processor until smooth, pour in the cooled sugar syrup, and continue processing until combined. Pour the mixture into a glass or ceramic dish and form the granita.
I think a metal container would be fine.
Methods for forming the granita:
Freeze ~4 hours. When frozen, process in a food processor until light and feathery, cover, freeze airtight. Plate and serve from this.
Freeze, gently stirring with a whisk every half hour until quite slushy and hard. Cover, freeze until quite firm. Plate and serve from this.
Freeze until hard. Scrape with a fork to break it up, then stir the results, plate and serve. With this method, be sure not to scrape just the top or just the bottom - flavors tend to settle.
The calzone recipe looks good. I've made calzones before., they turned out pretty good. I'll try that recipe as well, thanks.
Just got done making dinner, and my mind turned to my recently being informed about this clan. I'm more of an amateur cook/baker and not thoroughly educated, but I do share the passion.
P.S. Photon Eater, the soup you made last night was whooooaaa. Glad there's some left over.
All that I yearn for, for richer or poorer, is to be the peace that you feel.
All that I yearn for, for richer or poorer, is to fill your heart on my own.
Gaymers | Magic Coffeehouse | Little Jar of Mamelon | Natural 20
I used the IBC root beer, but I have one question.
I am curious as to what the bolded part is - It seems you may have forgotten an ingredient.
I've been thinking of other dessert ideas. Cookie doughs keep quite well in refrigerators and freezers; making a dough and baking it off in small groups might suit your purposes. Many candies work, but for most, you'd need a candy thermometer (or practice recognizing the stages of cooked sugar), and it can take a lot of time when it comes to divvying and wrapping. Buying an ice cream and making your own sauces and toppings can be a nice, quick treat.
I have large numbers of recipes for all of these if anybody's interested in, say, pineapple nut cookies, or butterscotch sauce.
Not a problem. I'm sure the educated and professionals are in the minority around here.
Anyone have experience making biscotti? I can't seem to get the consistency quite right.
All that I yearn for, for richer or poorer, is to be the peace that you feel.
All that I yearn for, for richer or poorer, is to fill your heart on my own.
Gaymers | Magic Coffeehouse | Little Jar of Mamelon | Natural 20
I'm having trouble tracking down most of my cookie recipes at the moment, so I couldn't do a side-by-side comparison straightaway, but if you post yours, I'll have a look. I'd assume it's the recipe, not you, unless you have reason to believe the recipe can turn out differently in other hands. It's most likely in the hydration, amount of "stuff" in the base dough, and the baking process.
I think it could be the length of the baking time, because to be frank I just sort of guessed at how long. I've tried reducing the moisture in the dough but I likely didn't do enough in that direction.
Would it be better to incorporate more egg white and less yolk, to dry it out? I started with a standard cookie dough recipe. I was thinking that whipped egg white might help . . . I like that for cookie doughs when I'm also incorporating something like melted chocolate. What do you think?
I admit I do tend to load the dough up with "stuff" so maybe that keeps it from solidifying correctly.
All that I yearn for, for richer or poorer, is to be the peace that you feel.
All that I yearn for, for richer or poorer, is to fill your heart on my own.
Gaymers | Magic Coffeehouse | Little Jar of Mamelon | Natural 20
The basic one has six eggs and 4 oz melted butter to 2.5 cups + 2 tblsp flour, for a gauge on hydration. If the trouble is solidity, "stuff" shouldn't really be a problem, but this one calls for 1.25 cups total - half the flour content.
Egg whites are generally whipped stiffly (with half the sugar poured in slowly at soft peak) and folded in, but even that is unnecessary - not all of my recipes use it. Most of my recipes have equal amounts whites and yolks, and one even has an extra yolk. The
As for the baking, my experience with biscotti is that you shape it into a log, about two inches wide and as long as desired (at least six inches), bake that at 325-350 Fahrenheit for 30-45 minutes, pull it out, cool, slice as desired, bake it for another... while to dry it out. Thin cookies, I'd guess at 10-15 minutes, thicker, as long as a half hour more. Isn't dry enough yet? Bake it more.
I'm willing to give your recipe a shot sometime soon if you'll provide it, and I'd happily share the recipes I have.
Thats about all the help that I can give.
Does anyone have any ideas for a good, meaty entree for a first meal? I'd like a bit of spiciness, but probably shouldn't push it just yet...
Thanks in advance, soon I'll share some recipes, I promise... I just have to get home and find them, first...
it turned out great anyways, and I have 3 more bottles of root beer waiting to be made. A little like the slushie's we make (we have a slushie machine, just pour soda in and turn it on), but the consistency was more like New Orleans snowballs.
Thanks for the recipe.
Awesome. The "proper" consistency of granita is totally a regional thing. In some parts of Italy, the end result is almost as smooth as sorbet. And the apple one, or some other flavors, would be part of a normal summer breakfast in some parts over there, which I think is very cool.
And now I'm working on a way to get a more Hawaiian shaved-ice consistency from it for my parents, who've been on a Hawaii kick for the past couple years.
I've never tried Hawaiian shaved ice, but I have a couple ideas.
One might be to freeze it longer, and break it up with a fork periodically.
However, it really depends on what the consistency of Hawaiian shaved ice is or should be.
But yeah... to get the same thing at home I'll probably have to get myself a straight-razor, or maybe a Swiss knife, and practice... hm.
So I've been kicking around a few ideas. Mocking up a template for recipes to look like a oversized Magic cards would be fun. It'd be neat to create some Magic themed dishes to go with tem (or, at least, rename some recipes).
I had a new idea for our clan image: a Magic card back with food-based mana symbols and "MTGSalivation."
Oh, and if you're unfamiliar with Mafia games, have a look in the Mafia subforum of the Forum Games forum - specifically, this thread.
I've played some mafia in the past, I'd play.
My cooking style is this...I was trained in French, fell in love with Michel Richard and California Cuisine , worked for the Four Season Hotels( then quit professional cooking for 12 years. I returned to cooking after hating work in the IT field . Presently, I work for some very wealthy spoiled students in a Jewish fraternity. ) after living in CA 18 years I tried every type of food imaginable and loved it all. International cuisine is what i serve- I'm a jack of all cuisines ... and a master of none!
just some quick thoughts:
bread books? I'll put in a second on Peter Reinhart . excellent
BBQ? ever cook tri-tip? my secret (not anymore as of now) marinate: 1 c red wine, 1/2 c red wine vinegar, 1/8 c Worcestershire, 1T liquid smoke, 8 clove garlic minced . 1 onion - thin sliced, 1T Kosher salt, 1 T smoked Salt, 2t fresh ground pepper and 3 T of fresh herbs (thyme, oregano & parsley)
cha siu baau: I'll get you a good recipe, I make them time to time, 'cause i love the dim sum!!!
my wife is becoming a vegetarian, so I guess I am becoming one too (part time of course...only at home. lol)
So i'd love to join the clan!!!
High~Light Studios
I LOVE cooking as some of you know.
Friend me up please :).