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Post by nana on Dec 3, 2019 15:16:14 GMT -5
We had the grandkids for an unexpected few days, from Sunday morning to Tuesday morning, during the big snowstorm. (We only got a foot, but places not far from us got twice that. Luck of the draw!) Anyway, we had more inside time than we knew what to do with, and the kids introduced me to my new favorite show on Netflix: The Great British Baking Show. If you are already familiar, you know how scrumptiously addictive it is. If not, well go check it out. There are, I think, seven seasons to catch up on. It's got everything: delightful accents, charming eccentric Brits, amazing baked goods, plenty of excitement, and more custard tarts than you can shake a stick at. And the best part? They're not playing for money. All they get is a cheesy trophy and bragging rights, so there's no nastiness or cutthroat backstabbing. They're all kind and supportive and adorable. Words don't do it justice.
We had a 2 hour delay this morning, and I told them they could watch a cartoon while we waited for the bus. They requested this. It's that good.
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Post by vaporvac on Dec 3, 2019 15:52:03 GMT -5
I know it's great and noone being mean and yelling at the contestants.
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Post by nana on Dec 3, 2019 18:50:16 GMT -5
I know! They all seem genuinely happy for each other when someone wins star baker, and genuinely sad when someone has to leave. And when the judges do the critique it's honest but they don't go out of their way to belittle anyone.
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Post by vaporvac on Dec 3, 2019 20:46:25 GMT -5
Plus, the desserts are just scrumptious looking!
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Post by cinnabar on Dec 5, 2019 17:09:38 GMT -5
A soggy bottom is to be avoided to achieve a good bake.
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Post by nana on Dec 6, 2019 7:21:43 GMT -5
I try to avoid having a soggy bottom as a general rule!
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Post by vaporvac on Dec 6, 2019 11:45:07 GMT -5
Glad to see you posting cinnabar!
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Post by karitx on Dec 6, 2019 17:11:08 GMT -5
We just finished watching the most recent season and we both found it very entertaining. We have watched some of the previous seasons, but this was by far my favorite group of contestants.
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Post by mach12 on Dec 6, 2019 22:09:48 GMT -5
We had the grandkids for an unexpected few days, from Sunday morning to Tuesday morning, during the big snowstorm. (We only got a foot, but places not far from us got twice that. Luck of the draw!) Anyway, we had more inside time than we knew what to do with, and the kids introduced me to my new favorite show on Netflix: The Great British Baking Show. If you are already familiar, you know how scrumptiously addictive it is. If not, well go check it out. There are, I think, seven seasons to catch up on. It's got everything: delightful accents, charming eccentric Brits, amazing baked goods, plenty of excitement, and more custard tarts than you can shake a stick at. And the best part? They're not playing for money. All they get is a cheesy trophy and bragging rights, so there's no nastiness or cutthroat backstabbing. They're all kind and supportive and adorable. Words don't do it justice. We had a 2 hour delay this morning, and I told them they could watch a cartoon while we waited for the bus. They requested this. It's that good. Around here it's Lucas the Spider on YouTube. It's amazing what all is out there.
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Post by nana on Dec 7, 2019 19:16:42 GMT -5
I haven't heard of that one, but I'll check it out!
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Post by nana on Dec 7, 2019 19:30:11 GMT -5
An adorable little spiderling in little half minute vignettes that hypnotically follow one after the other...yes, I see how one could fall down that rabbit hole!
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Post by nana on Dec 9, 2019 20:28:14 GMT -5
Another thing my grandkids enlightened me to is a show on Netflix called "Little Lunch " which is an Australian term for recess. Picture a live action, slightly older version of Rugrats crossed with "The Office". Adults can enjoy it as much as kids do, even though grownups on the show exist only to harsh the kids's vibes. There is also a spin-off of this called "The Inbestigators", (yes, with a b) where the kids do a little sleuthing and solve mysteries for their friends. Both are very true to the way kids think and deal with each other, funny and offbeat without being snarky wise-asses like the kids on so many American shows are. I would say it's best for kids who are at least of school age--younger ones would have no frame of reference, and the Aussie accents, while delightful, take a little getting used to.
I've also been known to watch episodes of "Odd Squad" on PBS when the kids aren't even around. I do like my entertainment G rated apparently!
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Post by vaporvac on Dec 16, 2019 12:47:39 GMT -5
Nana, I have a few British dessert cookbooks and they're a joy to read. The Twell is fantastic for steamed puddings and once you start down that road it's hard to stop. There's something cozy and hearty about their baked goods, but not too sweet at the same time. Dorset Apple cake is one of my faves.
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Post by nana on Dec 16, 2019 14:33:12 GMT -5
You know, Vaporvac, you often mention steamed breads and puddings...and I am a little ashamed to say I have never had, let alone made, a steamed pudding. I think to keep my street cred as far as this show goes I may have to remedy that. Do you have a simple, easy, foolproof one to suggest as a starter pudding?
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Post by vaporvac on Dec 16, 2019 17:11:36 GMT -5
Do you like Boston Brown bread? I consider that an American steamed pudding. It's super easy to make. Do you have the steamer lid on your Twell pot or any sort of steamer pots, although a coffee can will work? I think I posted here or on the other site a recipe for steamed Carrot pudding and I have another for steamed cranberry pudding. Both of those are great with a butter, sugar cream sauce. Yum!!! Monday is my eat light day and you are making it very hard. : )) P.S. Most steamed puddings are fool-proof with the Chambers as there's no problem steaming them for a long time. Longer cook-time = moister pudding.I sometimes use (head hung in shame) the microwave, but they are not as moist and require more fat. Usually I just use it to cook extra batter. I sure wish I had my collection of steamed pudding tins. I was a nutty teenager and loved old cookware even then. I recall I have some cute ones that had delicate legs to keep them off the bottom of the pan.
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Post by nana on Dec 17, 2019 8:57:56 GMT -5
No and no, to both your question, alas. I've never had Boston brown bread, and the only steamer I have is the expanding basket kind for steaming veggies, and I don't think that will work.
Does coffee even still come in real cans?
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Post by vaporvac on Dec 17, 2019 18:27:53 GMT -5
LOL! Yes it comes in cans, but they certainly aren't 1 lb!!! Anything with a closing lid will work and a piece of cheesecloth/fabric tied on can also be used if you just have a bowl.. A great time to make it is while boiling beans.... just set it on a little trivet. I'm sure you have a cache of stuff with a few possibilites. Do you cook/bake with whole grains? I want to give you a recipe that uses what you already have.
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Post by nana on Dec 17, 2019 19:47:23 GMT -5
I think I'm having trouble picturing the cooking method. I probably have something that could work, but without knowing the procedure and science behind it, and what the finished product looks like, I'm flying blind. I need a "steamed pudding for dummies" or something!
As far as whole grains go, I make a lot of brown rice and quinoa, and use whole wheat almost exclusively in things like pancakes and muffins, and I love me some whole grain corn in the form of grits and polenta. But I'm not so crunchy granola that I can't enjoy white bread or white rice.
Perhaps I should educate myself on this topic with a little foray into the googleverse!!
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Post by donmattera on Dec 18, 2019 5:44:00 GMT -5
The 1 quart insert that attaches to the lid of the large t well pot will be perfect for the brown bread
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Post by nana on Dec 18, 2019 7:45:56 GMT -5
Hi Don!
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Post by vaporvac on Dec 18, 2019 12:49:26 GMT -5
Exactly Don, but I think I understood that she doesn't have it. Nana, I'll find my old post with instructions and pics and if I not, I'll post new ones. : )) For brown bread it sound like you have most of the ingredients except rye and buttermilk! :: ))
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Post by nana on Dec 18, 2019 20:59:51 GMT -5
Thanks!
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Post by Chuckie on Dec 19, 2019 11:53:03 GMT -5
Nana, I don't know how to post the link on my phone, but the recipe I posted for bread pudding, on my cell phone anyway, it's the last recipe under the sweets, on page one. Maybe I can link it from home later, cuz I know how to do that on the computer! CHEERS!! Chuckie
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Post by vaporvac on Dec 19, 2019 14:23:44 GMT -5
Here are search results from "the other" site. I'll see what I can find here. These are the entire threads so read them. I haven't checked for pics, but will do that now and search this site as well. Steamed Pudding recipesIgnore the first post as it's just one post, not the entire thread. Kari's Plum Pudding. The thread " Will this old tin do for a cake" has a link to Chuckie's Bread Pudding recipe and great pics of different pots. The last entry has the recipe for Boston Brown Bread. Somewhere I made a post with gluten-free substitutions that was almost more delicious. Edit: the prior thread has that addition. This year instead of all raisins I used dried apricots, plums and figs .... Delicious! : )) BB is not a sweet per se and only has molasses for sweetening. Try it sauteed in butter the next day! Yummy! : )) I'll try and find a pic of the Tpot steamer lid insert. Nana, thinking about, you could just use a Twell 1/2 pot or triple to steam in putting a little trivet in the bottom of the pot. P.S. I found I posted similar here, so the responses are different. Let me know if you can't find the posts. Edit: FINALLY found a thread with a great pic of the steamer! : )Scroll down. It's on the first page.
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Post by nana on Dec 19, 2019 19:47:44 GMT -5
Thank you so much! I read through all the posts and I think I understand now what a pudding mold does.. Essentially it's like a double boiler, except instead of being above the water and steam it is surrounded on all sides by them. Is that about right? And it needs to be enclosed, so the temperature of the steam cooks it, not the actual steam itself. I kept picturing something like a loaf pan on a steamer basket and a soggy mess, but of course, if that was correct, who would want that?
In looking at the pictures I saw a bombe type mold just like one my mom had, but it didn't have a lid. She only ever made jello molds in it, though. Would tin foil over the top be enough of a lid? I could certainly contrive something that would work.
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Post by mach12 on Dec 20, 2019 1:06:04 GMT -5
For awhile it seemed I was finding those Dr. Oetker pudding molds all over the place and picked up several. One of my wife's friends saw ours and said how much she wanted one but had yet to get one so I gave her one of ours. A couple of months ago we were at their house and she served a chocolate steamed pudding and it was awesome! Up until then I think the vanilla steamed pudding was my favorite but this was really a contender. When I read the part of this thread on the steamed pudding I sent her a note asking about the recipe and she sent me a link to the recipe she used and it's a good one showing using the mold too. I'm going to give this a try tomorrow and see if it comes out half as good as hers was. www.daringgourmet.com/heritage-steamed-chocolate-pudding/
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Post by vaporvac on Dec 20, 2019 14:34:18 GMT -5
That's great mach12. I looks delicious. Could you add that to the recipe section so it doesn't get lost? Nana, yes, it is partially enclosed by water and yes, I think tin foil held down with a rubberband would work. However, there are some "steamed" puddings that are called "boiled" puddings and those are wrapped in fabric and boiled directly in the water! They are delicious! Christmas plum pudding is traditionally cooked this way which is shy the "modern" molds are round in shape. Thinking about it, one can see that that would be a natural evolution as mold would be expensive and the fabric would be reused. However, I don't think I've ever made a true boiled pudding. If you thrift you'll find molds all over the place as noone really wants them anymore. : (( However, I always fall in the 'use what you have' camp. P.S. To cut the Brown Bread try using dental floss. I hope you were able to follow the posts above and could find the same on this site. It's all here, as well. I will try to remember to link my well-worn bookmarks on these sorts of puddings. I'm off to see if I can find the carrot pudding I posted prior. That is a classic now associated with Canadian Xmas dating to WW! to account for rationing. Also, let me know if you're interested in the steamed Cranberry pudding with sauce. : )))
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Post by nana on Dec 20, 2019 20:23:47 GMT -5
I might like to try the cranberry pudding--I make an orange cranberry quick bread sometimes and it is always a crowd pleaser, and I love cranberry sauce!
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Post by mach12 on Dec 20, 2019 22:23:58 GMT -5
That's great mach12. I looks delicious. Could you add that to the recipe section so it doesn't get lost? Done!
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Post by chipperhiker on Dec 22, 2019 0:12:58 GMT -5
For those of us who aren't on the other site (maybe I'm the only one?), would someone mind reposting the recipes here? I'm interested in seeing them. I have suitable molds, and also the 1 quart single pot insert, but I've never used any of them and feel like I should.
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