Comments on: Culinate: Sugar daddy http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/ Dada, bring my beer in the living room Mon, 06 Oct 2008 19:32:31 +0000 http://wordpress.org/?v=2.6.2 By: mamster http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26365 mamster Wed, 30 Jan 2008 15:42:27 +0000 http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26365 <p>Yeah, what are you, Wendy, some kind of yuppie?</p> Yeah, what are you, Wendy, some kind of yuppie?

]]> By: Wendy http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26364 Wendy Wed, 30 Jan 2008 14:54:47 +0000 http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26364 <p>"not many people would make the effort to make mushroom soup regularly"--seriously, I don't know when I last heard anything from a nutritionist that WASN'T condescending or assumption-making.</p> “not many people would make the effort to make mushroom soup regularly”—seriously, I don’t know when I last heard anything from a nutritionist that WASN’T condescending or assumption-making.

]]> By: mamster http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26360 mamster Wed, 30 Jan 2008 05:42:54 +0000 http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26360 <p>AAAAAAAAAAAAAA</p> AAAAAAAAAAAAAA

]]> By: Laurie http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26359 Laurie Wed, 30 Jan 2008 05:09:15 +0000 http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26359 <p>Apparently cream is evil: http://seattlepi.nwsource.com/food/349226_goodfoodgonebad30.html</p> <p>I can't wait until Matthew reads the line, "If you must cook with bacon, use turkey bacon or Canadian bacon."</p> Apparently cream is evil: http://seattlepi.nwsource.com/food/349226_goodfoodgonebad30.html

I can’t wait until Matthew reads the line, “If you must cook with bacon, use turkey bacon or Canadian bacon.”

]]> By: Laurie http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26328 Laurie Fri, 25 Jan 2008 04:19:08 +0000 http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26328 <p>We always seemed to not have cream or buttermilk on hand, and they're great for quick baking, so now we've made those regular grocery items. I think my comment was inspired by the Cornmeal Biscuits in The Quick Recipe (Cook's Illustrated book), which may be my favorite biscuit; they're certainly the easiest. I've always liked the idea of cream biscuits (easier than mixing in butter), but never found them to have much flavor until I tried the Cornmeal Biscuits. We've also really enjoyed the muffin recipes in TQR (banana, bran, gingerbread, and pumpkin), all of which use buttermilk and are really good.</p> We always seemed to not have cream or buttermilk on hand, and they’re great for quick baking, so now we’ve made those regular grocery items. I think my comment was inspired by the Cornmeal Biscuits in The Quick Recipe (Cook’s Illustrated book), which may be my favorite biscuit; they’re certainly the easiest. I’ve always liked the idea of cream biscuits (easier than mixing in butter), but never found them to have much flavor until I tried the Cornmeal Biscuits. We’ve also really enjoyed the muffin recipes in TQR (banana, bran, gingerbread, and pumpkin), all of which use buttermilk and are really good.

]]> By: mamster http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26327 mamster Fri, 25 Jan 2008 02:46:45 +0000 http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26327 <p>It's funny you ask, since a couple months ago Laurie said, "We should always keep cream in the house." It's so versatile and tasty, why not? I don't actually use it in everything; it just seems that way.</p> <p>More cream--or water--will make your caramel softer. If you cook it too long it will taste burnt.</p> It’s funny you ask, since a couple months ago Laurie said, “We should always keep cream in the house.” It’s so versatile and tasty, why not? I don’t actually use it in everything; it just seems that way.

More cream—or water—will make your caramel softer. If you cook it too long it will taste burnt.

]]> By: Wendy http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26326 Wendy Thu, 24 Jan 2008 22:32:33 +0000 http://www.rootsandgrubs.com/2008/01/23/culinate-sugar-daddy/#comment-26326 <p>I made some last night and it was delicious, except it got a little too chewy/hard/stringy on ice cream. Do you think if I added more cream, it would stay more liquidy? Or did I cook it too long? I've made caramel before, but I think that was easier than my other recipe.</p> <p>Since the last 27 recipes of yours I've tried have called for cream, I'm curious: do you keep it on hand all the time?</p> I made some last night and it was delicious, except it got a little too chewy/hard/stringy on ice cream. Do you think if I added more cream, it would stay more liquidy? Or did I cook it too long? I’ve made caramel before, but I think that was easier than my other recipe.

Since the last 27 recipes of yours I’ve tried have called for cream, I’m curious: do you keep it on hand all the time?

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