Recent content by subrosa

Cream cheese added to a cream soup adds nice rich flavor. Usually I sprinkle chopped green onions and grated Parmesan cheese on top of each bowl when serving (or let people add their own). Bacon lovers could add crumbled bacon bits but that may be a bit over the top.

The Science Of Good Cooking by America's Test Kitchen This is a book I wish I'd had when I first started cooking. It explains the why's of different cooking techniques and extensive tests to show the different results. So much I didn't know and I've been at this for almost 60 years. It belongs...

This is very similar to a pound cake that I make. It is delicious!!!

Bach > baseball Bach > baseball ... very clever!

I think it is best served warm - not hot. Leave it out on the counter and if you feel you must cover it, just cover loosely with waxed paper or even a dish towel. Remove cover and warm slightly in a not-too-hot oven (300?). I like it just warm enough to melt ice cream which is so good with a...

I received a container of Luikse Siroop (manufactured by Jean-Baptiste Lambert) from a visitor from Belgium. It appears to be a jelly or syrup made from pears and apples. Does anyone have a recipe that would use this? Perhaps a square or something with oatmeal and/or shortbread base. This must...

From now on, I'm not buying anything unless I need it for a recipe and then only buy the quantity I need. It's amazing how time goes by and stuff just sits in the cupboard. It is stored in glass sealers with tight fitting lids to keep out insects but I guess that doesn't prevent it from going...

Okay, lesson learned. I've always kept flax seed, brown rice, nuts, etc. in freezer but it didn't occur to me that whole wheat flour would spoil. I'll just buy smaller quantities from now on. Would the same apply to beans? Thanks for your advice.

I have a bag of unopened whole wheat flour that I've had a couple of years. Does w/w flour spoil or go rancid? It seems white flour keeps nearly forever.

I recently watched a cooking video about making ganache. The cook emphasized that it should be stirred very carefully so no air was incorporated into the chocolate/cream mixture. Would this make a difference in the color?

Thank you!

Not sure if those brands are available in Canada but I checked the label on Magic Baking Powder (the one I use) and the ingredients are listed as corn starch, monocalcium phosphate, sodium bicarbonate so it should be okay. I had not heard about the aluminum/taste issue so that's a good thing to...

You're probably right, bakechef; most recipes I make only call for 2 cups or so of flour. I was concerned that you would be able to taste the baking powder. Thanks for your quick reply.

Mrs Flaherty's Blueberry Loaf - This recipe for blueberry loaf cake calls for 4 cups flour and 5 tsp of baking powder. Doesn't that seem like a lot of baking powder? It uses Rogers Golden Syrup (1/4 cup) if that makes a difference. Has anyone tried this recipe?