caliH's Profile

I had lived in southern CA and the markets there were amazing and I did notice that the prices varied quite a bit, but at the bigger markets you could shop around and find stuff for cheaper and better quality than at the grocery store. I had to be conscious of this and force myself to walk the whole market first BEFORE making any purchases.

Now I live in VT and noticed what I consider to be ridiculous prices at the farmers market! Paying $6 for a single serving roll (bread) because it was made from organic locally grown wheat... I could get a whole loaf from a local bakery, also local wheat, and organic for $4! And paying $4 for three radishes, no way! or three carrots! I could get locally grown organic produce from the grocery store at a fraction of the cost and stayed away from Famers Markets all together this year. I was still supporting organic farming and local farming by making these purchases at the grocery store. I wonder if it will be the same way next summer.... I'll be planting my own garden just in case it is :-)

I've never cooled my baking sheet in between batches, but I guess like the other readers said, after waiting a few minutes for the first batch of cookies to set, the pan is cool enough to handle and I just put the next batch on. My cookie dough often comes straight out of the freezer (so it's very cold!0... so that may help too.

chewy or fudgy, never cakey, that's what cake it for.

I haven't used a tray before, but the stamp is super easy to use. I don't think it's that difficult to fill them equally and I think the stamp would be more flexible than the tray for when you have "oopsies" you can just repress the individual stamp, instead of messing with a whole tray... but again, I've only used a stamp.

beat and carrot "slaw" shread equal amounts of beats and carrots, then throw on a vinaigrette of your choosing (balsamic is nice, or just a simple olive oil lemon juice and salt). A very tasty simple side dish, or main course if you topped it with a meat perhaps?

yeah, thaw it, but in the fridge, I think the butter staying somewhat solid-ish is important in scones, so they are lighter and flakier. Maybe use a food processor to work in the baking powder or a pasty blender?

how long will this last in the fridge? I've got some napa cabbage I need to use... but I would need about a week to finish it all in this form. Would this "preserve" the cabbage to some extent?

yes, they can be a bit rough on painted surfaces, but I love them for cleaning wall scuffs. I'm more careful about the higher up scuffs since these can wear away at the paint a bit, but for the lower marks (where shoes may have bumped the wall) these are perfect!

I never jumped on this band wagon because it seemed like it would take so much more time to assemble, cook, and clean up after as well as more room to store the equivalent volume of dessert than compared to the original shape/form. Very cute indeed, but just not worth the trouble for me. I think the above points are also very valid (difficulty in properly cooking).

is the term "Boiled Cider" synonymous with "Cider Molasses" ? I saw some cider molasses at the cider mill and wondered if these two products were the same with different names? ...