Although I now live in upstate NY, I was born and bred in Brooklyn and I remember Ebingers Bakery, famous for their amazing Blackout Cake, Lady Fingers... you name it, and if it was AMAZING pastry of some type, they made it, and made it better than anyone else.
Okay, I'm rambling. Here's the problem. We're having a family reunion - 75 aunts, uncles, and cousins of various lineage - and my sister has tasked me with finding a photograph of The Box. The Ebingers Box. It was white with delicate green diamond cross-striping, and after they filled it with whatever goodies you bought, they secured it with a white-and-green string.
I have searched my photo albums, slides, boxes stuffed with uncategorized photos, and everything else I have. Many pix include Ebingers cakes - God, we DID eat them a lot!! - but none of them show The Box!!
Do any of you Serious Eaters know where I might find a photo of an Ebingers Box?
Thank you all!!
Okay, I got into a conversation with my cousins recently, about growing up [in the 1950s, in Brooklyn]. We all remember one particular Nabisco creation from childhood. They were sandwich type cookies, and they looked like Cakesters - sort of. They were smaller than Cakesters, and the cookies surrounding the marshmallowy center were soft (rather than hard or crispy) and dry. (The Cakester monstrosities are so sticky/tacky that they stick to your fingers when you hold them. The earlier things that we remember, also had a bit of what I recall as an apricot-tasting blob holding the marshmallowy thing, to the two side-cookies.
Anyone out there have a clue @ the name of these things? Cousins and I are slowly going nuts trying to remember!
Just bought our first pressure cooker! While I'm excited, I *do* have a gripe - and then two questions.
First, the gripe: The bulk of the recipes listed, require the use of a metal rack - but the thing doesn't come w/ a metal rack! I called the company - Mirro - thinking the rack hadn't been placed in the box but nope, you have to buy one separately! So I asked - where to get one? And the answer came - and I swear, this is verbatim - "Try Aubuchon, or Ace Hardware." Can you believe that? (BTW, neither my local WalMart, nor my local Lowe's, carries anything suitable.) The helpful person on the phone also suggested, "You could also try a metal trivet." So... we're cooking foods here using pressurized steam, and I should go out willy-nilly and just get a round rack or a metal trivet?
All of this leads to Question #1: Anyone know where I can find a *food-grade* rack that's about 7" in diameter? Or do I need to buy a smallish rectangular rack and then cut it to the size I need - keeping the center spine intact, of course?
And then we come to Question #2: Searching the SE Recipes area, I found only four pressure-cooker recipes. Anyone out there in SE Land have any tasty recipes for pressure cookers?
Much thanks to all!
Years ago we attended a picnic where one of the attendees brought slices of homemade proscuitto. It was wonderful - much more flavorful than store-bought. Since then, I have (on and off) tried to search for a recipe to make a proscuitto @ home. Unfortunately, any recipes I've found, have always been for using proscuitto, rather than making your own. (I've also tried using the term "country ham," which is related.) I know that making this involves at least a month, and includes salt-curing and smoking, but I have no details beyond those. I don't want to "experiment" with different ideas, since doing that could create a very unsafe/unhealthy/unstable product.
I do have a safe, secure "cold place" to store it while it's in-process. Any Serious Eats folks have any tried-and-true recipes? They'd certainly be appreciated!!
Over Labor Day weekend 2008, I caught part of a Food Network show on types of pizza. One place they went, showed how to make a "traditional" pizza they claim is normally baked only @ Christmastime. It's a rectangle-pan pizza (pan is oiled first), and the dough - a very simple yeast/flour/water dough - is made to rise twice rather than once before it's pressed into the pan. Then a heavy tomato sauce is ladled on, then mozzarella, and then a 2nd pan is placed atop the pie. In the pizzeria, it's baked for only a few minutes. Then it's removed, additional toppings are added, and it's put back in, but now without its lid. My grandmother made many kinds of pizza, but neither I nor any of my cousins have ever heard of this one. It may be called a "sphignone" or "sfignone" or something like that. (I read through your List of Regional Pizza Styles, but nothing looked like it. Googling brings no results; Googling "Christmas pizza" brings up dessert pizza. This is *definitely not* a dessert pizza!!
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