Useful stocking technique: we keep a black wax pencil handy in the kitchen, and put a checkmark on the lid (of spices, ketchup, vitamins, whatever) to indicate "There is already another of this On Deck. Do not keep buying." (Experience born of having five containers of ground coriander.) It's simple enough to track down the existing peanut-butter jar and "check it off" when you put the newly purchased jar on the shelf.
I haven't figured how to make this work for something of which one WANTS multiples, like canned chicken broth.
Kathryn from Sunnyvale: I REALLY like your idea of clearing the decks for fresher food by donating the existing emergency supply to food banks. Win-win.
I baked that buttermilk pie (recipe in Open Thread 55). Good stuff, Maynard! It tastes like a giant cheese danish, with a minimum of that distracting pastry stuff.
Oh man, if this had a bit of cherry pie filling drizzed on top...!
This is a very useful and informative thread. (Pittsburgh was a fine place to be a kid in the winter, especially if your street was a cul-de-sac and your front yard was a sledding hill, but my parents had a different take on it!)
Please, please, as you sit at the computer reading this: think of the people in Pakistan where the earthquake hit in October. They're facing winter without shelter, by the millions. Take the price of one pair of gloves or another gift for your sister-in-law, and consider donating it instead. There's Oxfam, Mercy Corps, UN agencies -- many organizations trying to help.
I'm noticing books coming in to the store from real-world, reputable publishers, in editions and covers that I recognize -- except that the image is a little pixelated, color and registration slightly off, cover stock too stiffly laminated, interior type broken and blurry. Yuck!
David reminds me that print-on-demand technology used by major houses means more titles can be "in print" (yay) but the rights don't ever revert back to the authors (boo).
All questions of content and commerce aside, I am offended by these objects because they are UGLY. They're like Velveeta instead of cheese.
xopher: the recipe as printed included a footnote about blind-baked crust but I figured it was a look-up-able technique (as you discovered).
It does not address the question of whether or not the crust should be cooled completely before filling, nor the effect of buttermilks with differing fat contents. Sorry! We'll all just have to experiment there, and report back.
From the recipe pages in The Oregonian, "adapted from Robert Stehling", as yet untested by me but there's buttermilk on hand:
Buttermilk Pie
6 Tb unsalted butter at room temp
1 c granulated sugar
2 eggs, separated
3 Tb all-purpose flour
1 Tb lemon juice (or more to taste)
1/2 tsp nutmeg
1/4 tsp salt
1 c buttermilk at room temp
1 8-inch deep-dish pie crust, blind-baked until very lightly browned
Preheat oven to 350F. (In an electric mixer with a whisk attachment) Combine butter and sugar until well-blended. Add egg yolks and mix well. Add flour, lemon juice, nutmeg and salt. Add buttermilk in a thin stream until blended. Set aside.
In another bowl, whisk egg whites until they form soft peaks. Pour about 1/4 cup of the buttermilk mixture into egg whites and fold gently by hand to combine. Pour egg white mixture into remaining buttermilk mixture and fold gently until just combined -- will be somewhat lumpy.
Pour filling into baked pie shell.. Bake in middle of oven until filling is lightly browned and barely moves when pie is jiggled, 45 to 50 minutes. (Additional lemon juice will add to browning time, so bake 5-10 minutes longer if desired.) Cool on a rack and serve warm or at room temperature. Refrigerate leftovers.
Apropos of pedantry & language change: Laura R, that's "Another quaint custom that I wish were still in use...."
I'm enjoying very much a series of lectures from The Teaching Company on The Story of Human Language. The professor is John McWhorter, who wrote Power of Babel. (Sherwin B. Nuland of How We Die is over in another corner with "Doctors: The History of Scientific Medicine Revealed Through Biography". Ooh ooh.) McWhorter's talking about how languages accrete new bits even as other parts wear away to nothingness; where grammatical bits like "the" come from; why some languages come to differentiate between Ma/mA/MA/ma etc... much more than just another round of Grimm's Law and the Great Vowel Shift.
Note: if purchasing from The Teaching Company, wait until the course you want comes around on the sale calendar. They very much want to be producing only a portion of their catalog at any one time, and price the others accordingly.
I should be lying down with my eyes shut listening to McWhorter instead of staring at computer screen... a migraine is knocking around the edges trying to get in.
Say, can anyone here address a connection between migraine and belching?
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