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moremangosplease

Fun and sophisticated cupcakes?

Cook's Illustrated Ultimate Chocolate Cupcakes are not quick, but they are delicious and flavorful with a chocolate ganache filling.

The Food Lab: Homemade Mayo In 2 Minutes Or Less (Video)

Two minutes or less, HARDLY. Here's what I did and you can tell me what went wrong.

--Look for a container that fits the immersion blender-- 5-10 mins
--Compile ingredients and realize you forgot to buy a lemon-1 min.
--Call SO and ask him to bring home a lemon; listen to him grumble--10 mins.
--Remember that you have cider vinegar; call SO back to forget lemon, listen to him wonder if this is all worth it--2 mins.
--Make mayonnaise, but stop several times during immersion because your ancient immersion blender feels like it's overheating-- 4-5 mins.

Clearly, I am a very disorganized cook. We really enjoyed the mayonnaise and I'm super excited because years ago I made a delicious juniper berry-horseradish mayonnaise and never repeated it because the whole blender, drizzling oil, cleaning up afterwards, was too much. (I'm also a lazy cook.) This will be much easier!

The Food Lab: Homemade Mayo In 2 Minutes Or Less (Video)

Two minutes or less, HARDLY. Here's what I did and you can tell me what went wrong.

--Look for a container that fits the immersion blender-- 5-10 mins
--Compile ingredients and realize you forgot to buy a lemon-1 min.
--Call SO and ask him to bring home a lemon; listen to him grumble--10 mins.
--Remember that you have cider vinegar; call SO back to forget lemon, listen to him wonder if this is all worth it--2 mins.
--Make mayonnaise, but stop several times during immersion because your ancient immersion blender feels like it's overheating-- 4-5 mins.

Clearly, I am a very disorganized cook. We really enjoyed the mayonnaise and I'm super excited because years ago I made a delicious juniper berry-horseradish mayonnaise and never repeated it because the whole blender, drizzling oil, cleaning up afterwards, was too much. (I'm also a lazy cook.) This will be much easier!

Starter help!

Sourdough Starter-Along: Day 11 - Time for Storage

I have a sense this series will end shortly. Will there be any way for those of us who are behind to ask questions? I'm on Day 8 and it doesn't feel like the ChickenHeart is getting frothy.

Sourdough Starter-Along: Day 9 - First Harvest

The Chicken Heart is on day 6 and looking very close to the photos.

I know from James Bond that there is a difference between shaking and stirring, but am wonder if you can comment on that in relation to starter. I sometimes don't have time to sterilize a utensil for stirring several times, so in the early stages I stirred 1x/day and would otherwise shake the jar vigorously whenever I passed by. Is that useless? harmful?

Foodie pile-on in 3, 2, 1 . . .

Sourdough Starter-Along: Day 7 - Feed And Wait

Hi, I'm in a similar position to TheBaney. My starter is on day 4 and just after 100% hydration, it was pretty doughy and not easy to stir. Before this, it pretty much looked like your pics, but I went ahead and increased the water. The apartment is pretty cold now, so I'll move it to over the fridge.

Great series, BTW.

Sourdough Starter-Along: Day 4 - 100% Hydration

I've been wanting to try a starter for ages, so I'm excited to finally get started today. Why the first stage (finding a jar) took so long is a sad story.

'Cake Bible' Author Rose Levy Beranbaum Charged $25 'Forkage' Fee at The Breslin

I really respect Ms. Beranbaum's books and despise hidden fees, but she does not come off well in that blog post. Rather than complaining just about that restaurant and that waiter, she drags in a host of celebrity chefs who, while annoying, don't seem to have done anything to her personally. I'm understand that professional courtesies are extended and expected in her sphere, but in these economic times, she's not going to garner lots of sympathy.

I agree with indigo608: The waiter might have defused everything by saying, "Normally we charge a $25 plating fee, but I will let it go this time."

Seriously Delicious Holiday Giveaway: Russ & Daughters Brunch Package

sesame bagel with whitefish salad

or everything bagel with cream cheese, salmon, red onion or tomato. mmmm, now I'm hungry.

Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks

Cook the Book: Unforgettable Desserts

For special occasions, Creole Chocolate cake (Chocolate layer cake with a carmelized date/raisin/walnut and a whipped cream filling).

For outdoor summer gatherings, homemade gingersnaps with fresh fruit salads.

Starter help!

Hi all. I've been following the starter along series with Donna Currie. I'm using regular all-purpose flour. For about 6 days it looked pretty much like the posted pictures. Then nothing seemed to happen and I dutifully fed and stirred. On day 9 I used water that I sat out overnight (thinking my water was too chlorinated), then got terribly busy at work and neglected it. Today (day 11) it looked fermented(??) or something. There was some hooch (?), but around the top of the jar there was a little blackish/grey stuff that looks like mold. I'm growing it in a old (very clean) mayonnaise jar, so whatever it is was around the part where the jar was narrowest. I wiped out the top part, so should I keep feeding? Will that kill someone? Or should I throw it out altogether? If I won't get any bread flour until tomorrow night, should I just feed and refrigerate?


Humorous note: BF has been away for all of the starter excitement and just got back today. When he looked in the jar, he said, "I think some yeast might have got in whatever you are making."

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