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12-13-2012, 08:15 AM
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#1 | |
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Infamous Member
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cleverly disguised as a responsible adult* Preferred Pronoun?:
wild woman Relationship Status:
No, thank you. 
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Location: Home in NC..gonna dig in like a tick this time…
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Quote:
<<lovesssss caramelllll....toffee too...js 
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12-13-2012, 08:37 AM
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#2 | |
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Senior Member
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If I make caramel you will get a care package for sure. Toffee is a good idea too. Hmmmm... I recall a time in the past when I announced to my gf that I was going to study making confections. The reply cracked me up; "you have just made yourself 98% more attractive to most women with that simple statement" Omg I laughed so hard. In any case, I have been engaged in a self study but would love to work with someone who is really good at working with chocolate.
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“Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi |
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12-13-2012, 09:16 AM
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#3 |
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Senior Member
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Sun I;m jealous. NY has the best pizza. Next best place is Florida mainly because of all the New Yorkers!
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You either like me or you don't. It took me Twenty-something years to learn how to love myself, I don't have that kinda time to convince somebody else.
~ Daniel Franzese |
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12-13-2012, 09:21 AM
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#4 | |
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Quote:
When I go to FL I will ask you where to go for Pizza because I have yet to find good pizza down there. Good Jewish Deli's yes. Pizza, not yet.
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“Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi |
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12-13-2012, 11:40 AM
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#5 | |
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Senior Member
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... Join Date: May 2011
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If you're near St Augustine. Go to Carmelo's Marketplace and Pizzeria. NY Style Brick Oven made with deli fresh meats and cheeses! Mmmm Hoping to get down there around Christmas time so I can enjoy some! |
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12-13-2012, 12:35 PM
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#6 |
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What an amazing morning read... Oysters, pizza, bagels, and sweets... I think I have gone to foodie heaven...
You all brought on a series of wonderful pleasant memories for me today. The caramel is something my family has been making for years, but would you believe I never put it together with dulce de leche? How strange. I really want to play with cooking times right now... but I have to finish off the 4 cans in the fridge first... We make it because it is a corn syrup free alternative for my daughters allergies. Thank you for the amazing article Ursy. There is an oyster farm here, headed out to the ocean. They have fantastic bumper stickers that are all over town... "shuck me, suck me, eat me raw" my mother hates these, and I love them. BUT, what I think of most often when I think of oysters farms is the piles and piles of oyster shells that are by that place. I think its just beautiful to see them all spread over the ground... I will have to take some pictures. I want pizza. Good pizza. I know that I am really missing out on that. Right after high school I spent some time working at a pizza place. I learned how to toss crusts and its probably still my favorite way to have them done. There is something so different in the texture of a hand tossed crust that makes the pizza perfect to me. I am going to be daydreaming about food all day long. Thanks everyone!!
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12-13-2012, 12:22 PM
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#7 |
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Senior Member
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These are by far the best freaking breadsticks on the planet earth and the local restaurant that made them just up and quit one day. No warning, no offers to sell the place. Pinocchios was an icon for the entire town. Alas though someone has gotten ahold of the receipe and if you follow the directions excatly you can't tell the difference. Yummy!
http://students.ou.edu/C/Inger.C.Cob...readsticks.swf
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"Until one has loved an animal, a part of one's soul remains unawake." ~ Anatole France |
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12-13-2012, 12:35 PM
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#8 |
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There it is.. a pic of my enchiladas.
I'll be making these again tonight! 
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12-13-2012, 12:40 PM
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#9 | |
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Senior Member
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__________________
"Until one has loved an animal, a part of one's soul remains unawake." ~ Anatole France |
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12-13-2012, 09:34 PM
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#10 | |
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__________________
~ I believe that pleasing everyone is impossible..... but pissing everyone off is a piece of cake ~ |
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12-14-2012, 07:10 AM
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#11 |
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Senior Member
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Good Morning, Good Afternoon and Good Night depending on where in the world you are!
How is everyone doing? I have some catching up to do and some photos to post. Suffice to say, I have been very busy but I want to share a few pics of some Filipino food that we had on Wed night that was really good. Will get back to that later. I find that with so many types of prepared food venues available, I still like the small places that have not succumbed to commercialism and are still doing someones version of home cooking. These are the markets, shops, cafe's, diners, small restaurants, food trucks...that really color the American food scene for me. I have such an aversion to chain restaurants that it is unbelievable. Give me a small market with someone cooking in the back in a small kitchen and I am sure to get a better meal than any chain establishment. So it is with this small Filipino place that we love. The owners run a small market and cafe. They cook, they do the buying, they make foods that were cooking in their Grandmothers kitchen back home in Manila. When my sweetheart eats this food she is transported back to her childhood. The journey is one that I can relate to, and the layers of emotions that are invoked with every bite, bring up stories of happy childhood memories. Then, simply dining out becomes much more of an adventure and a time for family history. Mini diva loves these outings and loves to learn about her ancestry/ I recall one Saturday in the summer when mini diva was invited to a big teenager part and told us that she would rather go out with us than be with her friends. Her Mom questioned her to make sure that she was feeling ok because we had never heard such a thing from a teen, but she was speaking from her heart, she loves to spend time with us, as we do with her. Our food outings are so much more than just eating food, we discuss history, geography, climate change, politics, farming, food production, cooking techniques, and more. I realize that so many kids would rather do anything than spend time with their parents on a Saturday night in the summer when they are 15, so I feel really blessed that we get to have her with us and have this time. Ok time for more coffee and figuring out how to calm a very hyper 6 month old kitten.
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“Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi |
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12-14-2012, 07:30 AM
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#12 | ||||||
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Senior Member
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I had to crack up laughing over that bumper sticker. They are very popular in oyster towns, and I have seen many. Its been a while. On the oyster farming, are they using natural beds that are part of a bay or inlet, or have they created artificial beds? Just curious. Some really amazing oysters come from WA and they are super pricey by the time they get to the east coast. A little more accessible in CA. Did you make pizza? I need a pizza stone but am considering just getting terra cotta tiles (untreated) at the hardware store and winging it. Quote:
Practice, practice, practice. Make a lot of truffles. You will find a big difference in the timing and melting point when you go from a commercial kitchen to a home kitchen. Unless you have a similar sized pipe bringing in the gas to the similar gas stove. We can get so much heat so quickly in a commercial stove top. Let us know your tempering goes! Quote:
__________________
“Lovers don't finally meet somewhere. They're in each other all along.” ― Rumi |
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12-14-2012, 10:04 PM
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#13 | |
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Senior Member
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Quote:
I havent made pizza dough at home for some time from scratch. I tend to buy a fresh dough from the grocery store bakery when I want to make pizza at home now. But, I LOVE to make pizza at home. Sometimes we make small pizzas so everyone has a chance to choose their own toppings, for me, this is so much easier, because I can choose non dairy items.
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--Jenn |
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12-15-2012, 08:17 AM
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#14 |
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Member
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Um, Sun, I have an electric stove, here at home. In my baking and pastry classes, we have been using an induction burner to cook with, instead of going over to the culinary side and fighting to use the stoves there. There are two classes going on at once, in that kitchen, as well as the HCC Cafe. Therefore, there is really no room for the baking and pastry classes to use the stoves. Both the culinary side and the pastry side do have some induction burners, thankfully. The pastry side just uses induction burners exclusively, is all.
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12-13-2012, 08:37 PM
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#15 |
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Member
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That is one thing that I plan on doing, on my winter break between classes. Learn how to temper chocolate, and to do it well. I've helped do it in class a couple of times, but I would not say that I am good at it, right now.
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I will have a teenager bouncing off the walls for days. She will suddenly start sneaking in cans of sweetened condensed milk. She will pretend to go to SAT study classes but will secretly be making caramel with her friends in someone's backyard. I see the writing on the wall, the red flags are not going to get by me this time. We had a 1950's themed party at work this summer and I brought home bags of candy and 50's style snacks like Twinkies that were intended to be fun fluff decorative items for the dessert buffet...omg huge mistake. Sugar high kid. 
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