« first day (3548 days earlier)      last day (1729 days later) » 

Stephie
Stephie
08:26
user image
user image
Time to do something with the elder flower.
LSchoon
LSchoon
09:13
@Stephie what are you planning?
Stephie
Stephie
@LSchoon Haven’t decided yet. Probably jam, possibly a small batch of cordial (syrup) as I still have plenty leftover, Elderflower “champagne”, maybe some experiments.
And maybe batter and fry some.
Any suggestions?
LSchoon
LSchoon
@Stephie My mind immediately went to alcoholic options, maybe a liqueur? And for some reason I imagined an elder-flower infused cake but I'm not sure if that'd be too subtle.
Stephie
Stephie
09:37
@LSchoon Hugo? Elderflower cordial, mint, lime, prosecco...?
LSchoon
LSchoon
@Stephie that works. I was thinking a St Germain knockoff, but I've only ever used that with prosecco too
Stephie
Stephie
Baked in a cake is probably tricky, flavoring a filling should work.
LSchoon
LSchoon
I imagined something like a tea cake, but replacing the black tea with elderflower (something like this, quickly Googled: pastryaffair.com/blog/…)
The flavour still might disappear when it's baked, though...
 
4 hours later…
GdD
GdD
13:48
I think we need to have a new close reason: the question is asking about what is traditional in Italian cooking, which is way too open to interpretation and likely to start a flame war.
LSchoon
LSchoon
Is that not covered by "opinion-based", assuming there is indeed no clear answer?
GdD
GdD
It goes deeper than that @LSchoon!
LSchoon
LSchoon
I think I missed the joke there...
Sorry, @GdD. Long day.
GdD
GdD
14:06
The humor is about Italian food @LSchoon . There's so much variation from North to South, region to region, town to town that if you ask what is traditional you'll get 10,000 different answers.
There's no agreement about anything. But that's one of the great things about the place. I miss Italy, haven't been there in years.
LSchoon
LSchoon
Yes, I got there eventually. Perhaps we can get SE to auto-close any question with the italian-cuisine tag.
GdD
GdD
Hahaha! I wouldn't go that far @LSchoon, there's the occasional question about pasta makers that is answerable.
 
5 hours later…
Stephie
Stephie
19:28
@GdD that’s easily closed:
> Please note that the following subjects are considered off-topic here:
> (...)
> - Questions about food in general, but not about its preparation ("Why do Anglosaxon cultures consider eggs a breakfast food?")
 
1 hour later…
Mien
Mien
20:32
I just made lemon meringue pie and I have a ton of Italian meringue left over... Any ideas how I could use it up?
Also, hi all :)
Cerberus
Cerberus
21:19
@Mien Send it to me!
How did you make the pie?
I always many lemon tarts!
Mien
Mien
I would if I could!
Haha, I remember getting the recipe from you for my first lemon pie ever
Cerberus
Cerberus
Perhaps you could tie a bag of meringue to a cat and send it to me on foot.
Mien
Mien
I think it was pretty similar
Cerberus
Cerberus
Oh, really!
I bake the crust separately.
Mien
Mien
short crust pastry with some lemon zest and almond flour (but I did not had enough and added some hazelnut flour as well)
chill, shape, bake
Cerberus
Cerberus
21:21
Let it cool off, make a kind of lemon curd, poor it into the crust, and voilà.
Mien
Mien
the custard is lemon juice, zest and sugar till it boils
whisk eggs and sugar
Cerberus
Cerberus
That sounds very similar!
Mien
Mien
poor it together and heat again till it thickens
Cerberus
Cerberus
And butter and eggs, I praesume?
Mien
Mien
add some gelatine (which is not in your recipe iirc)
Cerberus
Cerberus
21:22
Sounds very similar!
Mien
Mien
add some butter
Cerberus
Cerberus
Haha, nope.
I probably use lots of butter instead of your gelatine.
Mien
Mien
and then make an italian meringue (make sugar syrup and poor it on foamy whites)
Cerberus
Cerberus
I've never made Italian meringue, would like to.
Mien
Mien
I don't know, this one had a ton of butter as well :D
Cerberus
Cerberus
21:22
Is it difficult?
Oh, good.
Mien
Mien
it's not difficult at all
but I guess it is a bit tricky but I assume you know most tricks :)
I think I used 300 g of sugar and 100 g of water, heat it up till it reaches 113 degrees
at that moment start whisking egg whites not too vigorously
(of course make sure the bowl is grease free)
Cerberus
Cerberus
I know nothing!
Mien
Mien
if syrup is 121 degrees, pour it slowly but steadily on the whites that are still beating beaten (but make sure you decrease the speed :P )
if all syrup is in, increase speed to max
Cerberus
Cerberus
OK!
Mien
Mien
until it is lukewarm (40-50 degrees I assume? )
Cerberus
Cerberus
21:25
Are those exact temperatures important?
Mien
Mien
your stove and mixer do all the work :D
I think for the sugar syrup it is
to ensure your egg whites cook properly
Cerberus
Cerberus
My thermometer isn't very praecise.
Mien
Mien
for the meringue to use, it is not
I don't think 1-2 degrees matter ;-)
Cerberus
Cerberus
OK!
Mien
Mien
mine was a 5 euro chinese one :P
I'm sure it is off :D
Cerberus
Cerberus
21:26
I'm not sure it can reliably tell the different between 110 and 115.
Heh.
Mine is analogue.
Mien
Mien
don't put your finger in it to test :P
oh a sugar thermometer?
Cerberus
Cerberus
Noted.
How about paws?
Mien
Mien
never came around to buying one :D
Cerberus
Cerberus
No, just a regular old cooking thermometer.
Mien
Mien
your own?
Cerberus
Cerberus
21:27
Uhh I do own my regular thermometer, yes.
Mien
Mien
no, the paws I meant :D
Oh, have you tried a lot of recipes by Rutger btw?
he's pretty big I guess now
Cerberus
Cerberus
Oh, yes, my paws. I try not burn them.
Oh, you mean Rutger from Heel Holland Bakt?
I have actually used his brownie recipe.
Baked brownies for 250 people at my brother's wedding.
Turned out great.
Mien
Mien
22:17
yes, he :)
I've seen a lot of appearances on the internet :P
I even have one of his books
wow 250 ppl :O
that is nice
related to that, I will be married in October
I think I did not mention that here :p
I was thinking of baking something as a thank you for the guests
I am not sure if I should go for a chocolate ("praline"), macarons, iced sugar cookies, shaped meringues.... :P
def something that can be made in advance, and is not temperature sensative
Cerberus
Cerberus
@Mien Wow! Congratulations!
Mien
Mien
hehe thanks
Cerberus
Cerberus
Most people are really stressed out in the weeks leading towards the wedding.
Even the thank-you notes often take months because people are so tired.
So don't tell anyone in advance about the sweetmeats, so that you can cancel if needed hehe.
But of course it is a really nice idea.
Mien
Mien
22:47
haha, yeah, I can imagine
we are being pretty chill about it I think
although we're not sure if it can happen :p we'll have to wait and see
I'm still thinking what would be the most feasible for me
Cerberus
Cerberus
Have you planned a date yet?
Mien
Mien
23:27
yes, 10th of Oct
We'll see how it all turns out :)
for now, bed time
Cerberus
Cerberus
23:43
Ahh.
Sleep well.

« first day (3548 days earlier)      last day (1729 days later) »