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Old 05-14-2012, 01:59 PM   #31
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S_mack--I have found muscovado in Ottawa--I can't remember where, but in a store down in the Market.
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Old 05-14-2012, 02:36 PM   #32
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A small independent store? Or a chain? I'm some 4100km (2500mi) away :) But if its a chain, maybe its something I have here that I haven't checked.

- Steven
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Old 05-14-2012, 03:41 PM   #33
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A small independent store? Or a chain? I'm some 4100km (2500mi) away :) But if its a chain, maybe its something I have here that I haven't checked.

- Steven
I "think" it was one of the foodie stores...I don't get to the Market often, but maybe LP might know--she's quite the baker and lives out west. BTW, amazing looking cheese cake--obviously a success judging from the single-slice photo!
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Old 05-15-2012, 09:10 AM   #34
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Steven, I so enjoyed reading this post! Your way of writing and explaining is very clear, entertaining. I wish I had a neighbour like you, nearby....to chat with. Glad you joined!

and congrats on a good-lookin' cake!
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Old 05-13-2013, 03:10 AM   #35
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Its that time of year again! This year's Mother's Day entry features lemon curd swirled in the batter, topped with more curd and some candied lemons and a few fresh raspberries. Something I've never tried before was the up-the-sides crust and I'm really happy with how that turned out.

Just like last year's, I really like the appearance but I'm left wanting with the flavor. In this case, the lemon was just too much. I think I went a bit heavy on the zest in the curd, and a bit heavy on the curd in and on the cake. It hits you like a sack of... well, lemons. I thought raspberries would do more than just add colour... I figured they might balance it off a bit. But to be honest, when I ate a berry, the combination really didn't do anything for me at all. It kind of ruined both the lemon and the raspberry... two flavors I really like on their own. Everyone was polite and said they really liked it, but nobody went for seconds :) Myself included. I'm the first to admit this wasn't much more than a visual "win". Too sweet and too sour all at the same time.

Until next year!

- Steven
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Old 05-13-2013, 05:47 AM   #36
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Oh Steven, that looks ever so beautiful. Sorry to hear it didn't meet your taste criteria though.

I really prefer blueberries with lemon, and with lots of sweetener.

Better luck next time!

but you deserve kudos for presentation.
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Old 05-13-2013, 11:32 AM   #37
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Thanks! As I was eating it, I was wondering if blueberries would have worked better.
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Old 05-13-2013, 11:36 AM   #38
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Thanks! As I was eating it, I was wondering if blueberries would have worked better.

"Until next year." ???

You really should bake more often.
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Old 05-13-2013, 11:43 AM   #39
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My belt-line says otherwise :) My wallet too... these cheesecakes are expensive! Especially considering usually only half or less gets eaten.
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Old 05-13-2013, 11:46 AM   #40
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My belt-line says otherwise :) My wallet too... these cheesecakes are expensive! Especially considering usually only half or less gets eaten.
I know I can freeze regular cheesecakes. Not sure how the dressed ones will do in the freezer.
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muscovado, other, recipe

Could someone help me interpret this recipe? Mother's Day! I'm a new father and our son owe's his mother a cheesecake. He gave her gestational diabetes so she couldn't eat any sugar before he was born, and he has a milk protein so she couldn't eat any milk (transfer to breast milk) after he was born... put those two together, and we figure he owes her a cheesecake every mother's day for the rest of her life! :rofl: Anyway... she likes my cheesecake just fine, but I thought I'd search and see if I could come up with something different. [URL="http://www.foodnetwork.com/recipes/bobby-flay/caramel-apple-cheesecake-recipe/index.html"]I settled on this recipe[/URL] for caramel apple cheesecake. I'm not much of a baker, so I have some questions I hope someone can answer: [LIST=1] [*]The vanilla bean. I *think* I scrape the seeds to use in the cake and keep the shell/husk (whatever you call it) and put that in the apple topping mix for flavor, much like a bay leaf in a soup. So I'm not expecting it to dissolve or anything, right? It doesn't mention the bean again so I just wanted to be sure. [*]Graham crackers. It calls for 8 "whole" crackers. I bought some from Wal-mart yesterday and the box has 8 "sheets" that are divided into two major sections with a big score-mark... each of those are then divided into 4 smaller squares (about 1.5" sq). So I'm confused if its 8 small squares (that seems too little) or 8 whole sheets (which is the whole box!)... or perhaps 8 of the half sheets? Or maybe I should just go to a different store where they have a major brand like Honeymade and it will be more obvious? [*]It calls for "muscovado" sugar. I understand that's a high-molasses content sugar. I've been to every store in my small town and nobody's even heard of it. Is "Dark brown" good enough? I've also found "Demerara-style" and "Turbinado". [*]Similarly, "light brown" sugar doesn't exist here. "golden yellow" does. Same thing? I've also read Turbinado described as "light" [*]Apple brandy... OK to just use more apple juice? Neither of us drink at all, so its not like I have some laying around, and the liquor store's cheapest is $35. [/LIST] Thanks, I appreciate the timely input. - Steven ps. Ha. Just an anecdote: When I tried to register to post this message, it said my name was taken. Curious, I searched for posts by my username and found out it was me! From a decade ago. Lol, I was just starting on the Internet then and obviously I found it important to track down a forum to discuss something I bought :lol: ([URL="http://www.discusscooking.com/forums/f8/best-cutting-boards-76.html"]here's my post[/URL]. The item I bought/linked to is no longer there. I do still have and use it though!) 3 stars 1 reviews
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