Thanksgiving

Out of the main bustle of the Coffee shop this is where people gather to share recipes and tips/tricks.

Re: Thanksgiving

Postby wargarden » November 25th, 2019, 8:33 pm

cakes like chocolate layer cake,
caramel icing cake and many other types
they are not exclusively thanksgiving cakes.
Last edited by wargarden on November 26th, 2019, 8:52 am, edited 1 time in total.
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Re: Thanksgiving

Postby Amber » November 25th, 2019, 11:55 pm

I saw carrot ‘sharpeners’ today...possibly in Tiger?
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Re: Thanksgiving

Postby suffolk » November 26th, 2019, 8:03 am

Wargarden ... ten cakes?! are these for a huge party, or for sale? or .... ??? Most cakes will slice into a minimum of eight to ten portions ... that’s around 100 portions?
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Re: Thanksgiving

Postby wargarden » November 26th, 2019, 9:24 am

nope cake are for a few friends to take with them when they go to relatives for the holiday.
they can't bake well or don't have time. I get bit cash. they get great cake out of it.
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Re: Thanksgiving

Postby suffolk » November 26th, 2019, 11:02 am

Sounds like a good plan ... everyone benefits :tu:
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Re: Thanksgiving

Postby scullion » November 27th, 2019, 1:30 am

i think you should post a pic of your kitchen, wargarden.
there's no way i would have room to keep ten cakes for a couple of days.
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Re: Thanksgiving

Postby suffolk » November 27th, 2019, 7:57 am

I imagine that Wargarden has a fantastic kitchen ... he does so much cooking, obviously to a professional standard ... perhaps you have access to a professional kitchen? It would be great to hear about it and about the sort of equipment you have. :)

Edited to amend typo.
Last edited by suffolk on November 27th, 2019, 2:28 pm, edited 1 time in total.
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Re: Thanksgiving

Postby Seatallan » November 27th, 2019, 11:12 am

Thirded!! Reveal All wargarden.... :D

Actually, from my very limited understanding (I've never been there) I think many American houses tend to be fairly generously proportioned don't they? Like houses in Oz. So possibly substantially more storage space.
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Re: Thanksgiving

Postby wargarden » November 27th, 2019, 3:19 pm

at moment the cakes are on the dinning room table in cake holders/ cake boxes.
my kitchen is rather small by american standards. but i am lucky to have double oven.
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Re: Thanksgiving

Postby earthmaiden » November 27th, 2019, 3:54 pm

Have a lovely day Wargarden!
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Re: Thanksgiving

Postby miss mouse » November 27th, 2019, 3:56 pm

wargarden wrote: my kitchen is rather small by american standards. but i am lucky to have double oven.


Is that a big oven or two ovens?
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Re: Thanksgiving

Postby wargarden » November 27th, 2019, 7:13 pm

double oven mean two ovens.
one of the two ovens bigger then other.
I also have charcoal grill/smoker and have baked cornbread in that
with cast iron cookware.
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Re: Thanksgiving

Postby Gruney » November 27th, 2019, 7:55 pm

I regularly, and successfully, cook cornbread in a standard UK oven, in a cast iron skillet.
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Re: Thanksgiving

Postby miss mouse » November 27th, 2019, 10:53 pm

What is 'a skillet' please? Is that what I know as 'a frying pan'?

Oh, the trouble I had understanding what anyone was talking about.
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Re: Thanksgiving

Postby Gruney » November 27th, 2019, 11:28 pm

miss mouse wrote:What is 'a skillet' please? Is that what I know as 'a frying pan'?


Yes. Because cornbread was mentioned by someone from America, where it's popularly made in a cast iron frying pan - they call them skillets there - I thought I'd use their name.
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Re: Thanksgiving

Postby wargarden » November 28th, 2019, 6:07 pm

Seatallan you don't need professional kitchen to cook like professional.
I am in awe of some of things; i remember coming out of my grandmother small kitchen.
As for my great grand mother I need an old coal or wood fire stove to even attempt some her old recipes.
cooking with out temperature control except a separate section with less coal or a metal wall
separating to cooking areas of oven. We are spoiled. a charcoal smoker is the closest I will ever get to
one of those old stoves.
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Re: Thanksgiving

Postby suffolk » November 28th, 2019, 6:31 pm

Wargarden it was me who used the term ‘professional’. I didn’t mean that you need a professional kitchen to cook well ...several of us have cooked professionally in the past ... I just wondered whether you had access to a professional kitchen as you seem to cook for large numbers ... if you had a spacious kitchen kitted out to professional standards that would obviously be a bonus when catering en masse.
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Re: Thanksgiving

Postby wargarden » November 28th, 2019, 8:20 pm

never worked professionally in kitchen.
As for my skills i gained them by my sense of taste, research
by failing many times. when comes baking knowing your oven is
the most important experience there is.
Cooking is an artform. Since spices do not have uniform flavour.
I love as they say to go old school or back to basics.
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Re: Thanksgiving

Postby Seatallan » November 29th, 2019, 9:17 am

I think it was our Rats who once said that a chef told her years ago that the most important utensil any cook has is their hands. Like you say, wargarden, there's something deeply satisfying in getting back to basics. I imagine everyone on the board feels that way. :)
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Re: Thanksgiving

Postby scullion » November 29th, 2019, 9:52 am

Seatallan wrote: the most important utensil any cook has is their hands.

i think the tastebuds/nose are up there, too. i don't mean up the nose - or the hands up the nose - or any other utensil - i'll shut up.
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Re: Thanksgiving

Postby Ratatouille » November 29th, 2019, 10:41 am

[quote="Seatallan"]I think it was our Rats who once said that a chef told her years ago that the most important utensil any cook has is their hands. Like you say, wargarden, there's something deeply satisfying in getting back to basics. I imagine everyone on the board feels that way. :)[/quote

I still belief this Sea but I also think a really good memory for tastes and aromas is up there too, though I think that is more of a gift and is what makes the difference between a good cook and a top chef. Watching Mastercef, the professionals, is all the proof you need
Cooking for those you care about is the most profound expression of love - Anne-Sophie Pic
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Re: Thanksgiving

Postby karadekoolaid » November 29th, 2019, 3:31 pm

I think Yotam´s Ancho chile turkey would probably be very tasty. Reminiscent of Mexican " Mole" spicing.
The beans and carrots? My only comment is that the plating is scruffy and overfilled. Not something I´d want to present for a dinner. Do they taste good? From the looks of it, yes; although it would involve a serious break from tradition for me to cook green beans for 55 minutes.
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