Did you try eliminating the par-boil step by coating the potatoes in potato starch or a slurry made thereof, or is that considered an unusual ingredient outside of Jewish households (pessach)?
What should I give to a baker I don't want to know I want to suffer?
As far as I can tell, fluff, unlike marshmallows, doesn't actually contain gelatin.
What's the difference between Italian meringue and fluff?
What if I'm at a restaurant?
Also, wouldn't it be more flavourful and thrifty to just use the rendered fat from the drippings in the roux instead of butter?
Isn't kosher gelatin fish?
Does it hurt when you try to pick it up bare handed? That means it's hot.
"They were ascetics, and had no room for the hedonistic joys of life. Let's not follow in their exact footsteps. A good place to start is making this"
That's not actually true. While the Puritans were highly religious, they weren't from a sect that shunned pleasures, with a well-made meal being well up there. The big thing with them was that physical pleasures not be a predilection, so that talking or ruminating about food was discouraged. Basically, they treated food much like how many people treat music (or everyone but Martha Stewart treats dining room decor), something that can be liked but is always overshadowed by the joy of company. If they had been aescetics, we might have actually have some idea what they ate, as they would have bragged about the simplicity of their nutrients instead of leaving out mention of them altogether. These are people who would enjoy hours-long feasts (can't say multicourse because everything came out simultaneously) and keep detailed journals but go their entire lives without mentioning one bite. All we really know about the Adams' food preferences is that they would seek out fresh fruit and didn't trust New Orleans' French cuisine due to a suspicion that anything could be concealed under all that sauce.
We do know that they'd go to great lengths to make novelty products, though, particularly ones that could impress visitors. One favorite was sherryized apple wine with a whole apple in the bottle (they would place the bottle over a pollinated bud on the tree so that it would grow in there, and then try to convince people unfamiliar with the practice that they'd very carefully squeezed the full size apple in there).
That said, they almost certainly would have considered herbs and flavorful sides/relishes to be a more economical way to complement a strongly flavored wild or recently domesticated bird than acquiring spices or drying and grinding anything for themselves. For example, Amelia Simmons calls for a stuffing containing salt pork or suet and various combinations of sweet marjoram, summer savory, parsley, sweet thyme, sage, pepper, wine, dry oysters, and salt if the saltpork somehow failed to do the trick, along with sides of "boiled" (a term used for any wet preparation from blanching to glazing, as far as I can tell), cranberry-sauce, "mangoes" (pickled mangoes were available by that point, but the term had also come to be applied to any fruit pickled for a similar acidity, with Simmons herself giving a "mango" recipe using melon), pickles or celery.
It seems like these products would be handy in a "ground beef" packaging to aid in combination with other products, including real beef. I'm already fond of using tempeh to fill out my my meatballs and loaves.
I've always preferred grated potato to mashed in these types of preparations, as it forms a sort of hash brown or latke, with a crispy top and fluffy center, and doesn't require par-cooking. I also prefer to keep most of my meat raw until I assemble the pie and shove it in the oven to speed things up and reduce the risk of overcooking.
I wonder if this is more or less healthy than my strategy of throwing a ton of broccoli into a mornay sauce before the milk. On the one hand, the cheese proportion seems smaller. On the other, so does the broccoli.
Sounds like you should be researching Moxie highballs. It's basically the amaro of tonics.
Might want to add a warning about the need to boil kidney beans.
Also, it would be nice to see the more common heritage beans at least listed as alternatives to or variants of the commodity beans listed here.
That limited number of kosher suppliers is also a pretty big hint as to where the tradition of oversized sandwiches came from: with no differences in supply, there was no room to compete on quality, and so competition turned to value instead.
Given how much liquid ricotta and spinach give off, why not just stuff them into dry manicotti so they, along with the sauce, do the hydrating?
The broiler is likely a way to cook the eggs undisturbed without the sauce on the bottom of the pan scorching, a constant problem in my experience.
For peppers, I use whatever is on hand, but most like a generous supply of semi-spicy peppers (bannana, cherry, anaheim, fresno, poblano, et cetera) without anything purely mild or hot.
For provenance, shackshouka as an egg dish is usually attributed to Tunisian Jews (much like the tie between Italian Jews and fried anything), a population that was largely forced out of Tunisia and settled in Israel. Tunisians complaining that they, not Israelis, should have the final work on the dish is about as reasonable as Germans claiming ultimate authority over shmaltz and berches.
Does anyone have any favorite non-tomato bases? I've heard that Israelis will use all sorts of formulations when tomatoes are either out of season or just not desired, but I've never seen an example.
Another issue coming from seafraud is that catfish isn't kosher, which is especially problematic because a lot of Jews eat pescetarian out.
Also from a Jewish perspective, it's really funny to hear sable being marketed as some new, affordable thing, given that it's been the premium item on extra special fish spreads since I don't know when.
Anchovies will have an uphill battle in the US because there's no economical way to ship them fresh, which means no boquerones frittos (sp?).
I wonder if this could be somehow adapted as a quiche crust or hors d'oevors bowl.
Would this also work for broiling, a la scrod?
How about using a slow cooker with a cracked lid, possibly broiling at the end?
Why is it so important to drain the soak liquid, and why can't it be used as the cooking liquid? For that matter, why aren't we flavoring the soak, given that its name suggests that it'll make up the bulk of the beans' internal liquid by the end?
What brand of molasses did you use? First and second molasses are rarely indicated on bottles, so brands seem to vary quite wildly.
I don't suppose we could get a chullent recipe as a follow-up?
I'd be willing to bet that switching out the triple sec for something with cranberry, apple cider (or even vinegar), honey, molasses, and/or maple syrup would get a perfect cocktail for the various fall holidays.
@Stella Park: Sponge cakes made with matzo meal don't have a dissimilar texture from banana bread, so maybe a whipped egg base would take care of that?
Now I'm wondering whether it would be possible to cut the AP and maybe even whole wheat component out entirely to make a banana bread based solely on buckwheat and oat flours.
Alternately, buckwheat-oat blini to match a banana filling.
Also, kind of short notice, but I don't suppose you have any interest in applying your knowledge of baking science to develop your own honey cake recipe (or set of improvement tips) in time for Rosh Hashana?
If I wanted to wet brine in soy, fish, or Worcestershire sauce, would I need to fortify with more salt or dilute with water?
One of these days, I should go to the trouble of figuring out good substitution ratios and then pros and cons of the various souring ingredients to easily design new recipes and get around my aversion to lemon and lime. In this case, it would be interesting to find out if the kabobs taste substantially different with sumac.