Recent content by JohnDB

I've had enough of the personalities on this site. Ya'all are the rudest and most ill mannered people I've seen to date....including the sites that scream profanities at each other. I offer good insights and history from my education, research and expertise and yet I'm insulted and accused...

I do roughly 800-1,000 cookies and 1k-1200 pieces of truffles every year. For Christmas presents. I'm in the middle of gingerbread houses and dipping chocolates (of course) As a general rule Toll House (chocolate chip) is number one. You will have those grabbed up 4-1 of any other...

DC if you want to argue and say that I am all wet....I just remember the history lessons from culinary school as they taught it to me. Do what you wish with the information....leave your cast iron pan encased in salt...just don't ask me to cook food in it afterwards. My feelings aren't so...

Salt is the reason it's called seasoning....it's not because of the oil. Using oil and calling it seasoning is a "newish" concept...because in the 1300's and up to the 1900's polymerization wasn't exactly a term. The Titanic had linoleum tile because it was a brand new expensive...

Now if you happen to know a hobby machinist....someone with a lathe or mill you might get them to do you a large favor.... Anything to get the casting finish off the the iron. That finish is extra hard and brittle and doesn't accept the oils that well. Not to mention that a rough surface is...

A seasoned pan is just that....seasoned....meaning salt. In order for a pan to be seasoned properly you need to scrub it with salt while it's hot. (Be careful) Then to properly season a cast iron pan the bottom has to be flat. Meaning none of the sand impressions from the casting are left...

I'm not a fan of politics myself. ALL of them are liers by trade but for whatever reason people seem to love some but hate others....when they are ALL lies.

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BTW.... My standard shortcrust pastry recipe I've had good results with is fairly standard. 12 oz (use a scale) of cake/cookie flour. 8oz salted butter 1 tsp salt. Ice water. Method: Get ALL ingredients cold in the fridge. Put the flour, salt, and butter in the food processor and pulse it...

Well... Its going to depend a lot on your recipe for shortcrust pastry you wrap the pie in. The bottom of the pie is going to be the challenge. Can you get the bottom cooked sufficiently without burning the top edges and getting the inside cooked as well. Play with the...

Christmas cookies?

Ever since I started making chocolate truffles for the holidays (5 kinds and counting made today) I've heard and keep hearing about cocoa bombs. It's basically a large chocolate sphere filled with cocoa powder and candy glitter of some sort. I haven't tried to make one yet. They sell for...

So far today I've made 2 batches of pie dough I turned into pies. 2 pumpkin, 1 pecan and 1 apple (from the apples we went to N Georgia to get) Then it was time to form and proof 9 loaves of bread. (5 whole wheat and 4 sourdough) Tomorrow it's time to "make it rain" and be the food pump I...

Thank you, I really appreciate that!

Earnest goes to camp The cook kept trying to make "Eggs Eronious"