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Has Anyone Had Sister Schubert's Rolls or Marshall's Biscuits?
But where can you buy them in the NYC area? I searched and cannot find anywhere close to here? Any tips from a tri-stater?
Doughnut Plant Throwdown
I saw it and thought that he was irritated that he was celebrating his shop's 7th anniversary and then some hotshot (though I don't think Bobby Flay is that bad) strolls in and makes it into a challenge to try to take him down. Seemed like he was pissed it was an interruption to his party and maybe that he was a little insulted that someone would challenge his product. Their Tres Leches donuts are delicious though!
Cookbook conundrum
I see a lot of Joy of Cooking and I don't have it though I have about 20-30.. maybe I need to get it! I agree that the Cooks Illustrated classics are great (American Classics, etc)- just pick one of their many for the style of cooking you want. Some of my other favorites:
Hot Sour Salty Sweet- gorgeous book and great southeast asian recipes
Simple to Spectacular (one of Jean-Georges' books)
Sunday Suppers at Lucques (Suzanne Goines)
Also would suggest subscribing to a magazine- they are fun and help inspire each month- Gourmet, Saveur, Food & wine, Cooks Illustrated....
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When a baking recipe asks for xx cups of 'sifted flour',
Posted by shaofan, October 14, 2007 at 7:44 PM
Deep frying: OK to reuse oil? What to store in,esp when it's hot
Posted by shaofan, March 19, 2007 at 4:27 PM
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Recent Comments | Response to Comments
Making homemade yogurt not so tart!
Thanks everyone. I will try using a shorter time period, straining and also someone suggested testing different starter yogurts (I had used the dried stuff that came with my yogurt maker).
Thanks!
Has Anyone Had Sister Schubert's Rolls or Marshall's Biscuits?
But where can you buy them in the NYC area? I searched and cannot find anywhere close to here? Any tips from a tri-stater?
Doughnut Plant Throwdown
I saw it and thought that he was irritated that he was celebrating his shop's 7th anniversary and then some hotshot (though I don't think Bobby Flay is that bad) strolls in and makes it into a challenge to try to take him down. Seemed like he was pissed it was an interruption to his party and maybe that he was a little insulted that someone would challenge his product. Their Tres Leches donuts are delicious though!
Cookbook conundrum
I see a lot of Joy of Cooking and I don't have it though I have about 20-30.. maybe I need to get it! I agree that the Cooks Illustrated classics are great (American Classics, etc)- just pick one of their many for the style of cooking you want. Some of my other favorites:
Hot Sour Salty Sweet- gorgeous book and great southeast asian recipes
Simple to Spectacular (one of Jean-Georges' books)
Sunday Suppers at Lucques (Suzanne Goines)
Also would suggest subscribing to a magazine- they are fun and help inspire each month- Gourmet, Saveur, Food & wine, Cooks Illustrated....
Would you rather give up eggs or cereal?
Cereal, hands down. Eggs are one of the perfect foods, not to mention all the things it is used in. Cereal, while okay, is just cereal!
Help me make a tasty carbonara!
I think it is hard to make authentic carbonara like a real Italian. Coincidentally, I made it tonight before I logged on- I tried Giada's recipe from her EveryDay Italian book for kicks. Bad. Too creamy and not sophisticated. Also tried the one Saveur published last spring - better but not great. Here is one from Gourmet: http://www.epicurious.com/recipes/food/views/107810.. Real Carbonara doesn't normally have onions, from what I know.
using pancetta or guanciale is better than plain bacon. And usually the cheese is a mixture of grated parmagianno and pecorino romano...
For the love of Congee...
We ate this at home almost every Sunday- we would top the congee from a variety of dishes- Chinese pickles, dried pork, egg, peanuts, seaweed (nori)... it is delicious and very very comforting...
cooking with coconut oil
I just bought some and wanted to use it but was wondering if it should only be used for certain types of dishes- do you use it for everything? Like meats, stir fries, eggs? Or can you taste it? It is supposed to be much much better for you than veg, canola or even olive oil...
CSAs in NYC
You can also look at justfood.org, though I didn't know CSAs did winter shares! Mine ends in November...
What are you reading (food-related)?
I just finished the The Zen of Fish: The Story of Sushi from Samurai to Supermarket- great, with so many great nuggets of information on sushi and the fish. Also, just finished Animal, Vegetable, Miracle by Barbara Kingsolver, all about growing and eating local with her family for one year.
When a baking recipe asks for xx cups of 'sifted flour',
You guys are good- thank you so much. That CI guide is great! Wish me luck!
Good things come in cans...
unsweetened coconut milk
green curry paste
water chestnuts
pellogrino limonata
san marzano canned tomatoes
canned water chestnuts are definitely used mainly for texture and crunch. fresh might be better but i have had success with canned for certain recipes.
What fruit could you eat every day for the rest of your life?
White peaches, rainer cherries, fuji apples, cold crisp watermelon and all kinds of berries- straw, blue, ras, black....Oh yeah- and pineapple.
Bear Naked Granola tastes funny to me
I think their Hot oatmeal is awesome- they add sunflower seeds and other goodies to make it even heartier. I throw in some raising and cranberries and it's a delicious breakfast. I actually search it out- so I guess that means I like it.
What is your biggest food difference with your sweetheart?
My boyfriend hates the smell of garlic- what great cuisine does not abundantly use garlic? (asian, italian, french, middle eastern, etc). This is so problematic for almost 80% of the dishes I cook- if I slip in some garlic, he can't (won't) kiss me for a day because his nose is so sensitive. When he hugs me, he turns away or at the least, crinkles his nose in disgust. Luckily he travels a lot and then I binge. But when he is home, I have to choose- hugs & kisses or great food. It's a close tie!
any tips on how to get rid of garlic breath?
Eating in China- any tips?
Wow- please keep them coming! I have been jotting down notes and will check out hubby's blog too!
Thank you- Fuuchan, feel free to scare us more with more posts if you have them!
Are they disgusting or what??
Grits are good stuff. Cooked well, where they are thick and earthy and chewy. With shrimps- yum. with eggs and bacon- yum. Made with broth, water or milk- yum. If you don't like them, a good chance you haven't good ones yet...
Kurowycky's closing due to rising rent. Share rage, memories here.
Kitchen and Bright Food Shop (chelsea) also announced they are closing due to high rents....
Do you eat weekday breakfast? If so, what?
During the week, I make a smoothie of blueberries, strawberries, rasberries, bananas and plain yogurt. on the weekend, however... I have eggs, bacon and toast. And sometimes, a lovely egg/bacon/swiss sandwich on ciabatta...
Question of the Day: Gas, electric, other?
Absolutely gas- it is sensitive and much more controllable in terms of the minor adjustments needed. Also, it heats up fast and shuts down fast. Also, as someone else above said- there is a sensory advantage to cooking with gas. I do get a little freaked out on the gas stoves that you have to light with a match, as I always worry I may light a huge flame and scorch my hair off, but that's part of the thrill, I guess.
That said, I grew up with a mom who cooked incredible restaurant-worthy meals on electric. But still- Gas!
Question of the Day: Bought but Never Opened
Chinese style XO sauce, a jar of Farro for an Italian farro salad that was never made, and then an entire tupperware of spice bags of indian spices- masala, two types of curry powders, fennelgreek seeds, cumin seeds..... everytime i think to make Indian food, I get intimidated and order takeout instead.
Question of the Day: What's your favorite candy bar?
Skor Bars! Cruncy, chocoatey, and caramely... good with milk.
What's your favorite food that is filled or stuffed?
Pan fried pork and chive dumplings, Soup Dumplings, Veggie Samosas, Vietnamese Summer roles....
Where can I find Dragon Beard candy in New York City?
Can someone describe what this candy tastes like?
Question of the Day: Brownies -- fudgy or cakey? Nuts or no?
Fudgy, no nuts, slightly crispy top, warm and seconds waiting in the wings!
Making homemade yogurt not so tart!
@shaofan, i've tried adding milk powder to my yogurt as suggested by alton brown. it turned out to be a really bad idea.
Has Anyone Had Sister Schubert's Rolls or Marshall's Biscuits?
Ok, I just have to mix it up a bit here: Frozen biscuits? Are you kidding? People make biscuits from scratch precisely because they come together so quickly and are so tasty! Buying frozen biscuits is sort of like buying frozen toast! (Another phenomenon I'll never understand. The instructions for preparing pre-made toast that you buy in the freezer section of the grocery store: put into the toaster and, well, TOAST.) Biscuits are simple to make from scratch and I guarantee homemade biscuits will taste better. My husband, a native Kentuckian, says no true Southerner would make frozen biscuits, and serving them to guests would be just plain SHAMEFUL!
Has Anyone Had Sister Schubert's Rolls or Marshall's Biscuits?
Sister Schubert's are amazing - I think the yeast rolls that come in a pan are better than the ones that come loose in a bag. I don't love the sausage as much as most people, but the cinnamon rolls are the best things EVER.
I've actually been to their headquarters in Luverne, Alabama - almost as exciting as it sounds, trust me - but they were not having tours that day. :(
Has Anyone Had Sister Schubert's Rolls or Marshall's Biscuits?
Thank you all for the information. Now I need to order some of these. Some of you have said you have ordered or started to order some of these breads. Can you please provide me a good website to go to if they don't have them at Walmart here in Omaha, NE.
Thank you and HAGD,
Has Anyone Had Sister Schubert's Rolls or Marshall's Biscuits?
Both Sister Schuberts and Marshalls are great products. As a matter of fact, Marshalls has been a staple here in Mobile, AL since at least the 1930's and are made practically in my back yard. Anyone who grew up here is familiar with them, and even the local school system has used Marshall's recipes for yeast rolls and biscuits since the 40's.
Question of the Day: Gas, electric, other?
@perkymac - Oh, how I wish to have those days back - No, menopause is far behind me - but still, I did love the telltale signs clip! Thanks for the laugh!
Question of the Day: Gas, electric, other?
I have a gas range and prefer it to electric.
Question of the Day: Gas, electric, other?
always had gas until 2 years ago. i hate my electric stove. the first time i used the oven my mit touched the element and burst into flames. freaked me out. thank god the sink is close. in the new house i'm going gas. the only thing i like about the electric is the self clean oven.
Question of the Day: Gas, electric, other?
I grew up cooking on gas. Then I moved out of NY.
In Colorado I was forced to cook on electric due to the lack of natural gas available. OMG, was that ever miserable. No one cooks on glowing coils by choice. And just try to roast a pepper without gas burners!
In FL, same thing - Only electric available in most homes. BF had a glass cook top which was only slightly less obnoxious than the glowing coils.
Now we are in Atlanta and I'm thrilled to say, the new house has natural gas! In my Christmas card was an IOU for one of these. (Closing on the house is 1/9.) What do you think is the first thing I'm going to do?
Roast peppers on the burners.
Question of the Day: Gas, electric, other?
@homesicktexan~I've never seen you here before! I love your blog and I'm with you you on the homesick!
Question of the Day: Gas, electric, other?
@bareneed ~ HRT time????
SIGNS THAT YOU MIGHT BE EXPERIENCING MENOPAUSE
* You sell your home heating system at a yard sale. (Hot flashes)
* The person you sleep with complains about snow piling up on the bed. (Nightsweats)
* Your husband jokes that instead of buying a wood stove, he is using you to heat the family room this winter. Rather than just saying you are not amused, you shoot him. (Mood swings)
* You write post-it notes with your kid's names on them. (Memory loss)
* Your husband chirps, "Hi honey, I'm home." and you reply, "Well, if it isn't Ozzie f*cking Nelson". (Irritability)
* The phenobarbital dose that wiped out the Heaven's Gate Cult gives you four hours of decent rest. (Sleeplessness)
* You find Guacamole in your hair after a Mexican dinner. (Fatigue)
* You change your underwear after every sneeze. (Mild incontinence)
* You need Jaws Of Life to help you out of your car after returning home from an Italian restaurant. (Sudden weight gain)
Just sayin'..........*_*
Question of the Day: Gas, electric, other?
I grew up on electric, currently have gas, but prefer induction. Ever since I was pregnant several years back, the smell of gas ovens makes me nauseous. My father has had 2 induction stoves in the past 6 or so years -- he left the older induction stove when he sold the house I grew up in, and bought a new one when he moved into a condo.
It took a little getting used to, since I do not cook with oil, but I learned to love it. It's so easy to clean.
Question of the Day: Gas, electric, other?
I would love a gas stove, but I had to get rid of mine because of the excessive heat it would generate in my small kitchen. I would have to open a window (even in the dead of Winter) but the window was situated such that it would make the flames flicker! If I was cooking a large meal and using all the burners, my face would be redder than a fire truck - so, I find my ceramic topped electric stove does a fine job and helps keep me cooler.
Question of the Day: Gas, electric, other?
Has to be gas...besides, that flame sure does come in handy when there are no matches around.
Question of the Day: Gas, electric, other?
I also grew up with electric burners, but my grandparents had gas, and I used to be fascinated by it:-). While I never had a problem cooking on electric burners (nor did my Mum), ever since I started using gas (probably 12 years or so), I've been really enjoying it. It would probably be hard for me to go back to electric burners at this point. Now, induction cook top is something I'd really like to have.
Question of the Day: Gas, electric, other?
I grew up with electric but have had gas for many years now. I much prefer gas. You can go from High to Simmer immediately. The only down side to it is super low heat, but I've circumvented that by using the grate of another burner on top of the one in use.
I spend a lot of time at a friend's house that has electric only. It's always a pain to cook because I can't gauge, by site, the temperature I'm cooking at, and my low isn't necessarily theirs.
Question of the Day: Gas, electric, other?
I have such a small kitchen that removing the gas to go with a smooth top electric made so much more sense. I had a gas oven in college and never really liked the way that things turned out, but if I could (and if I had the money at the time of getting the new range) I would go duel- fuel. There's a kitchenaid range that has a gas cooktop with grates that go across the entire surface, which would really appeal to me since you could still set a bunch of stuff on top of it. Pout.
Question of the Day: Gas, electric, other?
gas all the way. i've never felt comfortable cooking on electric burners.
Question of the Day: Gas, electric, other?
I grew up with electric and we always wanted gas, but it wasn't really economically or physically feasible. Now, in my apartment, I have 2 gas burners which are FANTASTIC. I wish I had more but eh, I'd rather have 2 gas than 2 electric
Question of the Day: Gas, electric, other?
I have a dual fuel Dacor range that fits in the 30" space in my kitchen, and I love it. It also needs a diffuser to simmer at low temps, but the gas cooktop and electric (and convection) oven are super. It was a big transition from the barebones electric cheapo I had before, but I hope to never go back. There are newer models now made by a number of mfrs. that are cheaper; my range was the newest thing in 2003. I also love the new, more powerful hood needed with it--anytime you have more BTUs you need careful ventilation. I was tempted by one of the big 6-burners but they are space hogs, needed an even bigger hood, and realistically, I manage quite well with four burners and one oven, supplemented by the microwave oven and a dandy toaster/convection countertop oven.
cooking with coconut oil
I hear that virgin coconut oil is whats really good for you. I have found that the virgin coconut oil has the strong coconut flavor and the regular (organic) does not. I use the regular kind to cook veggies and meats because I don't like the coconut flavor in those things. I use the virgin in my smoothies. Does anyone know if both are considered good for you? is it just the virgin? I hear mixed things about coconut oil and I have been using it A LOT. I want to make sure this is okay
Doughnut Plant Throwdown
Personally I think that Mark Israel came out looking like the Douche I think he really is in real life. What a winer! Did this guy not brag about working in the basement of his home for something like 5 years? This publicity would have been priceless and most take it as a compliment. Instead he whined like a 6 year old girl who had her doll taken away. Its not like this guy is a chef. He makes donuts. Single dimension. And who the hell picked the cops? No way I would have chosen his. I suspect they rigged it just to keep it going and salvage the taping. I was personally most disgusted by the comments to Bobbies donut from his and the handshake with the filling. That just shows what a classless douche he is. He can say whatever he wants about the conditions etc, but he is responsible for his behavior. I hope people start avoiding his shop since he is such a graceless fool. I am certain every chef in NYC will certainly avoid his shop. My 2c.
Cookbook conundrum
If I had to pick only five, they would be, in no particular order:
The Joy of Cooking (I have both an old edition and an updated)
Silver Palate New Basics (I also have a nuch stained original Silver Palate cookbook)
Bittman's How to Cook Everything (we do not have one but many friends swear by it)
One cookbook on grilling by the Schlesigner/Willoughby team (your choice, I like License to Grill)
One outrageous dessert cookbook (my faves are Luchetti's A Passion for Ice Cream and David Leibovitz's Perfect Scoop, but get one with clear recipes and gorgeous pictures to inspire you).
I note that DH and I have Gourmet, Bon Appetit and Food and Wine going back to the ealrly '90s (and even a few Bon Appetits from the 80s) and they are invaluable resources. However, don't kid yourself about the amount of space that cooking resources can take up . . . we have an entire wall closet devoted to cookbooks and cooking magazines. They multiply!
Cookbook conundrum
The Joy of Cooking is indispensible
And for just getting started, especially when you need the most variety from the least number of sources (and the most bang for your buck), I recommend getting one of the annual collections from one of the leading cooking magazines (Southern Living, Cooking Light, Bon Appetit, etc). These are especially affordable if you're willing to buy one that is a few years old. I got the 2004 edition of Bon Appetit's annual collection for about five dollars on the Barnes & Noble discount shelf.
Cookbook conundrum
OMG! One of my favorite subjects! I have over 1000 cookbooks and still can't qiut buying them. First, let me tell ya, you can really save a lot of money by joining the good cook (http://www.thegoodcook.com) or buying from Jessica Biscuit (http://www.ecookbooks.com/) or amazon. Top 5? Tricky? Ok, I'll try not in any particular order though.
Local Flavors by Debroah Madson
King Arthur Whole Grains
http://www.kingarthurflour.com
Cooks Illustrated Best Family Dinners
http://www.amazon.com/Americas-Kitchen-Family-Cookbook-Revised/dp/193361501X/ref=sr_1_33?ie=UTF8&s=books&qid=1215733107&sr=1-33
The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors
http://www.amazon.com/Essential-EatingWell-Cookbook-Carbs-Flavors/dp/0881507016/ref=pd_bbs_2?ie=UTF8&s=books&qid=1215732981&sr=1-2
My new favorite is Cake Love
http://www.amazon.com/CakeLove-How-Bake-Cakes-Scratch/dp/1584796626/ref=pd_bbs_1?ie=UTF8&s=books&qid=1215733050&sr=1-1
Have fun!
Recent Posts
When a baking recipe asks for xx cups of 'sifted flour',
Posted by shaofan, October 14, 2007 at 7:44 PM
Deep frying: OK to reuse oil? What to store in,esp when it's hot
Posted by shaofan, March 19, 2007 at 4:27 PM
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Thanks everyone. I will try using a shorter time period, straining and also someone suggested testing different starter yogurts (I had used the dried stuff that came with my yogurt maker).
Thanks!