Started by Roswells, Art, May 06, 2019, 02:53:36 PM
Quote from: WOTR on May 31, 2019, 01:20:13 AMI have an old 1937 (I think) radio in the basement. Great big floor model that I had rebuilt a few years back and no longer works right (pretty certain it's a capacitor issue.) That said, I considered a nice bakelite table model, but never did buy one. I'm assuming AM (and shortwave) only? How do you find the reception?
Quote from: Roswells, Art on May 31, 2019, 01:20:58 AMAlso, we used just regular fresh squeezed lime juice, not key lime.
Quote from: K_Dubb on May 31, 2019, 01:31:49 AMHaha oh that is a riot. I use Nellie and Joe's juice which is all we usually get here, though once in a while I see the little limes and am tempted.You mean like the crÃ¨me fraÃ®che you buy in a little tub, sweetened and with vanilla? That very well could be; I would never have thought of it.
Quote from: Roswells, Art on May 31, 2019, 02:05:12 AMYes, that would be it before I realized I could just make it. Just take 'heavy whipping cream' it's in the milk section. Whip it, throw some vanilla and sugar in and continue whipping. You can do it by hand, just make sure everything is cold and stays cold. Throw everything in the freezer before you whip it.I was a little surprised that they didn't actually use key lime too.
Quote from: K_Dubb on May 31, 2019, 02:20:20 AMOk so somewhere between stiff peaks and butter there is a thing like firm whipped cream? I can't believe I've never tried that.
Quote from: SredniVashtar on May 31, 2019, 02:25:37 AMThe Key Lime Pie I have had here had a filling that was like a mousse topped with a layer of green goo, no doubt full of health-giving additives, and a gingery biscuit base. So I had a go myself, using digestive biscuits for the base (is that like Graham crackers?) and the filling was a combo of condensed milk, egg yolks and lime juice. Pretty good as i recall, although I was sneered at by a lousy American for using all the wrong ingredients.
Quote from: SredniVashtar on May 31, 2019, 02:27:19 AMWasn't Stiff Peaks the name of that David Lynch-themed porn film that you mercifully never managed to get made?
Quote from: K_Dubb on May 31, 2019, 02:31:31 AMThat's the filling but make sure it's what we call sweetened condensed milk, not just evaporated. God knows what you people call that stuff.Digestives would be an improvement IMO, but ginger nuts would be even better. I put ginger in mine. The one my mom got had coconut in the crust, too, which was kind of nice.
Quote from: Roswells, Art on May 31, 2019, 12:10:28 AMI love that radio. I do the ice cube trick too but I think it's to make a harder crust. Pro bakeries oven's steam automatically for the first few seconds of the bake.
Quote from: SredniVashtar on May 31, 2019, 02:48:32 AMOne is thick, the other is thin. I used to loathe evaporated milk but it's grown on me over the years. I keep meaning to use condensed milk to make mill!ionaire shortbread, but I'd like to hang on to my teeth and waistline a bit longer. Brits used to use condensed milk in tea when they were out in India, presumably because it kept better. I don't usually drink sweetened tea but it was rather good and gave it a sort of caramel flavour.
Quote from: Walks_At_Night on May 31, 2019, 05:43:56 AMWell if you are ever in Dixie on a hot summer day, swing by Bojangle's and get a sweet tea. Brace yourselfbecause it seems to be 2 parts tea to 1 part super saturated sugar but very refreshing when it's hot out.
Quote from: whoozit on May 31, 2019, 03:14:34 AMThe steam also helps them rise a bit more in the oven too. Since K_Dubb puts the rolls in plastic while still warm I figured that would soften them back up. I would cry if that was done with crusty bread. I am against bread bondage.
Quote from: SredniVashtar on May 31, 2019, 06:57:33 AMThat's all well and good but do they have boiled sheep on the menu?
Quote from: Walks_At_Night on May 31, 2019, 04:26:23 PMSadly for you they do not. I guess Dirty Rice is not much of a substitute, is it?
Quote from: SredniVashtar on May 31, 2019, 05:19:35 PMNo, I prefer something a bit more manly. Dirty rice sounds like the kind of stuff you'd order with K_Dubb, before heading to the docks to find some sailors. #AsslessChaps.
Quote from: Kizuna Ai on May 31, 2019, 07:07:44 PManyone want a muffin?
Quote from: K_Dubb on May 31, 2019, 01:15:20 AMMy mom got a key lime pie from a local bakery and, after I pointed out that the filling has but three ingredients and that I could make a better crust and do it for a lot less than the $35 she forked over for the damn thing, I noticed that it had whipped cream piped on top that was very sharp and firm but still tasted good and rich, like you didn't even notice the stabilizer. Does anyone know how to make that? I think Safeway uses the same stuff on their pumpkin pie in the fall.
Quote from: pyewacket on May 31, 2019, 10:31:20 PMUnflavored gelatin can be used as a stabilizer for whipped cream icings. 1 Tsp unflavored gelatin1 1/2 TBS cold water1 1/2 TBS boiling water'Bloom' the gelatin in cold water and let it set for 5 mins. Add boiled water to the gelatin mixture and stir to dissolve. Use immediately in your recipe. Use a stand or hand mixer and whip the cream into soft- medium peaks- then add melted stabilizer all at once. Continue mixing until desired consistency. Use immediately. Any desserts with this topping need to be refrigerated. I am not sure if this always works out. It is tricky to mix hot/warm with very cold ingredients. It could set up before you get the texture you want.You can also use 1/4 tsp cream of tartar and 1 TBS powdered sugar.or- 2 tsps powdered milk and 1 TBS powdered sugar. I have also heard that you can use 2 tsps cream cheese and 1 TBS powdered sugar per cup of whipped cream mixture to make a good piping cream. I hope that helps.
Quote from: K_Dubb on May 31, 2019, 10:54:09 PMThank you so much, pye; I have some experimenting to do. I will try them all. That part will be fun, but piping all those perfectly even dots all over the top of a pie gives me the willies hahaha
Quote from: pyewacket on May 31, 2019, 11:08:13 PMI hope they work for you. Piping can be tricky; I cannot do the fine, intricate style. You can get great results using the larger size tips- try your best at keeping your pressure even for uniform size and spacing. Most people do not notice mistakes and the 'evidence' is usually gone before anyone is the wiser.I made a last minute birthday cake for a friend's child. I stayed up very late decorating and did not notice that I had made an embarrassing mistake - I made a little plaque for the cake top that should have said: 'Happy Birthday ______' with flowers decorations around it. When they showed me the photos- I then noticed that I had written 'Birtday' - no one noticed or cared, I guess. They loved the cake- misspelling and all.
Quote from: SredniVashtar on May 29, 2019, 09:28:01 AMCan I use polenta to make cornbread? I keep meaning to make it, and it doesn't look very hard, but I'm not sure if I can find the right ingredients here. I know you can't buy a mix like you're used to over there.
Quote from: SredniVashtar on May 31, 2019, 05:19:35 PMI prefer something a bit more manly.