Serious Eats: pamelamarie44's Profile

What do YOU do with apples?

Applesauce!! freshpreserving.com has recipe (12 lbs apples required) for canning. I've done it 3 times; sauce is fantastic, and I think will make great Christmas gifts. The applesauce is great in Applesauce Spice Cake (made twice to raves) from Real Simple (myrecipes.com).

pamelamarie44 at 6:42PM on 10/05/08

From Talk

Canning anyone?

I've canned for about 15 years, and never seen a recipe for pie filling. I've canned fruits and jams with success, so I'm thinking that you could can the fruit (which will have the sugar added, plus lemon juice for color preservation). Popping the lid later and heating the fruit with a thickener like cornstarch or arrowroot could give you pie-filling consistency. Got me thinking, though; I think I'll give that a shot this summer when the peaches and cherries come in.

pamelamarie44 at 5:18PM on 04/04/08

From Talk

Butter Flavored Shortening

Thanks for the help. I got cold feet on the butter/shortening substitution (I thought 24oz of butter was a LOT, too), so I searched for another recipe. Turned out more cakey than the butter-flavored shortening chewy one, but still good.

pamelamarie44 at 6:12PM on 03/23/08

From Talk

Paula Dean.

The original Paula Deen was a really good cook. The new and improved Paula Deen is not. I've used several of her recipes from the first couple of years of her show with good results. Now, with her impractical new set (so full of geegaws and junk there's little room for cooking), her recipes have gotten sortof overwrought. She's left her roots of traditional Southern or low-country cooking for "cuisine". Catch a rerun from the old days and you might find a recipe you like that gives good results.

pamelamarie44 at 1:39PM on 03/03/08

From Talk

Immersion blender recommendations

My Braun has served me well for over 10 years, too. Take to heart, though, the advice to always have it fully immersed before engaging. Never lift it out in use, or it will spray your liquid everywhere. Hot liquid, usually, in my case. Be sure to have adequate depth of food in your pan or bowl before you start, too.

pamelamarie44 at 1:29PM on 03/03/08

From Talk

When feelin' grumpy, I like to eat _____

homemade bread. especially cornbread. reminds me of childhood, when i was never grumpy. not for long anyway. maybe they bribed me with cornbread.

pamelamarie44 at 5:44PM on 02/24/08

From Talk

What challenges do left-handed cooks face?

Ice cream and cookie scoops are terribly hard to use. The lever is always on the right, so I wind up with dough or ice cream all over my hands. Liquid measuring cups always have ounces/cups on side for righties. I use a measuring beaker without a handle. I can open a can right-handed, so that's okay. When I was a kid, a hand-beater was torment; the crank is on the right side. You have to have left-handed scissors or you wear a blister on your left thumb knuckle.

pamelamarie44 at 3:20PM on 01/26/08

From Serious Eats