The Frying Pan

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hobodave

5:35 PM

hey guys

just got back from the farmer's market :)

Mien

hi @hobodave

what did you buy?

hobodave

I bought beef stew meat, strawberries (omg delicious), cherry tomatoes, swiss chard, green garlic, spinach, arugula, lettuce, scarlet turnips, radishes, bok choy, and a rosemary bush

oh and 3 dozen eggs

Mien

that are a lot of eggs

did you ever taste black garlic?

hobodave

1 dozen is for a friend

nope, I've seen it though

Mien

is there a big difference between green and normal garlic?

hobodave

5:40 PM

yes, green garlic is baby garlic, very similar to a scallion/green onion

I'm taking a picture for you @Mien

you use it like you would a scallion, but you get a garlic flavor instead of onion

Mien

6:02 PM

ah thank you :)

is it a bit milder in taste than normal garlic then?

hobodave

@Mien yea a little bit, the bulb is pretty potent still though

Mien

but you use also the green part, right?

I want to make something new but I don't know what :(

hobodave

I usually just use the green part

Mien

Any suggestions?

hobodave

strawberry rhubarb pie

Mien

6:10 PM

Mhm no

I think I'll make cupcakes

I didn't try a lot of frostings yet

hobodave

Do you have access to maple syrup in Belgium @Mien?

Mien

I don't know :(

I want to buy ahorn/maple/golden syrup

I see a lot of recipes that ask for it.

Why do you ask? :)

hobodave

I have a pretty amazing recipe for maple cupcakes

Mien

ah gimme :)

hobodave

let me find it

Mien

6:19 PM

take your time

hobodave

@Mien found it

Maple Cupcakes

Mien

Good job!

hobodave

hmm how do you pres enter without sending the message?

Mien

ctrl enter
yes this works

hobodave

test

Mien

6:23 PM

Are you a nerd or what!? ;-)

hobodave

doesn't work ona mac I guess

test

Mien

I think I meant shift enter
Yes

sorry :p

hobodave

qwertt
test
foo
bar

@Mien
Fails

Mien

I do not fail!

I'm smarter than you :D

hobodave

**Maple Cupcakes**

- 3 cups AP flour
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup (1 stick) butter, slightly softened, cut into chunks
- 2 Tbsp vegetable shortening, room temperature
- 2 cups pure maple syrup (grade B preferred)
- 3 egg yolks
- 1 large egg
- 1 1/4 cups whole milk
- 1 cup walnuts, toasted and coarsely chopped

dunno why it didn't bold the title

**Maple Cream Cheese Frosting**

- 3/4 cup unsalted butter, softened
- 12 oz cream cheese, softened
- 4 cups confectioner's sugar, sifted
- 2 Tbsp maple syrup

Yield: 24 cupcakes

Mien

6:29 PM

Thank you very much, Sir!

What is vegetable shortening btw? I'm not sure if we have that

hobodave

- Preheat oven to 325 F
- Line cupcake pans with paper liners
- Sift together flour, baking powder, and salt
- In bowl of stand mixer with paddle attachment, beat butter and shortening until "ribbonlike"
- Turn mixer on low and stream in maple syrup
- Turn speed to medium-high and beat until mixture is nearly uniform in color (about 3 mins)
- Add egg yolks one at a time and beat until just incorporated
- Scrape down sides of bowl
- Add half of flour mixture and mix until incorporated
- Stream in milk

Mien

I'll have to look in the store, but I don't think I've seen that

It's in the fridge department, next to the butter I assume?

hobodave

it doesn't require refrigeration

Mien

cooking department?

hobodave

I thin I usually find it int he oil or baking aisle

Mien

6:34 PM

Okay, I'll have a look there in a couple of days :)

hobodave

you could probably use lard

or clarified pork fat

whatever you might have over there

Shortening

Shortening, in its most generic meaning, is any fat which is solid at room temperature and used to make crumbly pastry (from "short" being an old synonym to "crumbly"). Although butter is solid at room temperature and is frequently used for such pastry, the word "shortening" is seldom used about butter. Originally, it was mainly used as a synonym to lard, and with the invention of margarine by French chemist Hippolyte Mège-Mouriès in 1869, margarine also came to be included in the term. However, since invention of hydrogenated vegetable oil in the early 20th century, "shortening" has com...

Mien

Yes, I already google'd it :)

hobodave

or even schmaltz if you have it

Mien

I would have to buy lard or pork fat as well.

I know we can buy schmaltz somewhere, but I'd have to ask my mom.

keeps writing

hobodave

for the frosting you first beat the butter until smooth, then beat in the cream cheese until smooth, then add the sugar and maple syrup and beat until smooth

you can optionally top each one with a whole toasted walnut

Mien

6:41 PM

Okay :)

does the shortening really makes a big difference?

I'm not sure if I'll find/buy it

hobodave

if you can't find it then substitute

but vegetable shortening has no special properties other than a neutral flavor

using lard or schmaltz will change the flavor a bit since they aren't neutral, but I daresay it might end up being better

i've had amazing cookies made with schmaltz

Mien

I have a recipe for blueberry maple cupcakes that I really want to try

I think I'll make some of both

hobodave

@Mien dianasdesserts.com/website/forum/…

you could probably even just add more butter

I'd suggest clarified though, or you'll be adding additional water

Mien

I think it's not very expensive as well and that it won't expire very fast, correct?

hobodave

vegetable shortening is super cheap and it lasts forever almost

Mien

6:55 PM

ah great

I like cheap, long-lasting ingredients!

Hm, from your link about the substituting:

hobodave

@Mien clearly this calls for a trip to the USA to stock up

Mien

My family has changed our way of eating and has cut out the vegetable shortening, as it contains alot of trans fat and preservatives.

I thought vegetable fat was nontrans?

hobodave

Crisco changed their recipe back in 2007 to contain less than 1g of trans fat

Mien

haha indeed @hobodave!

hobodave

@Mien normally that is correct, but normal vegetable fat is an oil

Vegetable shortening is created by taking that oil and hydrogenating it, binding additional hydrogen atoms to the fat chain. This "saturates" the fat with hydrogen, solidifying it.

Mien

6:59 PM

Ah I see

You really know everything, don't you?

hobodave

and I don't believe there are any preservatives in it

it just naturally lasts a very long time, saturated fats are very stable and slow to oxidize

Mien