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RE: Food discoveries.
December 8, 2017 at 9:58 pm
(December 8, 2017 at 9:56 pm)Whateverist Wrote: (December 8, 2017 at 9:46 pm)chimp3 Wrote: My parents are visiting through the holidays. I have been cooking Syrian food for my Syrian American mother. The comfort foods of each of our childhoods. Last weekend I cooked Baklawa. Tomorrow Dolma and Tabouli. While I was cooking the Baklawa I thought of all the different forms we have eaten. Walnut,Almond, Filbert, Pistachio, Date. With lemon , cardamon, honey, or cinnamon. I decided then that I was going to find a way to work bacon into that delightful confectionary. Bacon! I think I have it worked out. I might test kitchen bacon seasoned Baklawa on Sunday. I will keep you updated.!
I'd like to help with the test tasting but .. ah well.
Not in the restaurant business anymore. Be glad to share the recipe if it is worth sharing.
God thinks it's fun to confuse primates. Larsen's God!
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RE: Food discoveries.
December 8, 2017 at 9:59 pm
Thanks but who am I fooling, I need less desserts, not more.
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RE: Food discoveries.
December 8, 2017 at 10:09 pm
Doing stuffing, just to get rid of some bread and ritz crackers. No celery. Just wheat and white bread, crackers, cumin, thyme, cayenne, garlic, salt, pepper and chicken stock, which I appear to have overused. It's just slop now. Hoping lifting the crockpot lid helps.
"For me, it is far better to grasp the Universe as it really is than to persist in delusion, however satisfying and reassuring." - Carl Sagan
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RE: Food discoveries.
December 9, 2017 at 10:38 am
Made desserts for the holiday dinner we do every year with Lia's group of women artists and assorted mates. Lia made her classic persimmon pudding (hachiyas) with raisins, walnuts, butter, eggs, sugar and vanilla as best I could tell, steaming now for three hours. I'll be asleep before it is ready.
Mine is in the freezer, done. It's another of Poca's Portugueses cookie cakes: layers of Maria's wafers dipped in warm coffee wth a dash of kailua liquor, one soaked cookie goes in the middle and then gets ringed in by six others and followed by a layer of Chantilly made with two cups of whipping cream, three tbsp sugar and a flick of vanilla. Then the chantilly goes back in the freezer between each layer. Got it up pretty high like a regular cake and managed to frost it onto the sides of the cake too. For the finishing touch I take a dark chocolate expresso bean bar and chop it up unevenly in the food processor. That lumpily dusts all the outer layer of the cake and pools plate it wills it on.
