To fuck or to cook?

[Replaced_Texan]

Originally Posted by ltl/fb

In the batter. And I'm hoping they will last indefinitely.

You might want to try the bulk bins at either Whole Foods or Trader Joe's. I know the former has a lot of dried fruits and berries, I'm not so certain about the latter.

[Fugee]

Originally Posted by ltl/fb

Does anyone know a good source for dried raspberries.

This place makes them and has a page to find where they are sold near you:

http://www.stoneridgeorchards.com/

[tmdiva]

Originally Posted by Fugee

This place makes them and has a page to find where they are sold near you:

http://www.stoneridgeorchards.com/

Good heavens, you all are berry pikers. There's no rinsing and drying to be done of thawed frozen raspberries. They're pretty much the most delicate caneberry, and will turn into mush as soon as they are thawed. If you want to use frozen raspberries, either add them to the batter frozen or expect that you will have pink batter.

I don't know how widely they are available, but at least up here, fall raspberries are currently in season. It's possible you might be able to find some, even in LA, that aren't shipped from halfway around the world. Keep them dry and they'll last at least a couple of days. Look on the bottom of the container to make sure no juice is oozing.

I'm not a huge fan of dried berries.

tm
native and current resident of Berryland
four-summer employee of a fruit cannery during college

[Fugee]

Originally Posted by tmdiva

Good heavens, you all are berry pikers. There's no rinsing and drying to be done of thawed frozen raspberries. They're pretty much the most delicate caneberry, and will turn into mush as soon as they are thawed. If you want to use frozen raspberries, either add them to the batter frozen or expect that you will have pink batter.

I don't know how widely they are available, but at least up here, fall raspberries are currently in season. It's possible you might be able to find some, even in LA, that aren't shipped from halfway around the world. Keep them dry and they'll last at least a couple of days. Look on the bottom of the container to make sure no juice is oozing.

I'm not a huge fan of dried berries.

tm
native and current resident of Berryland
four-summer employee of a fruit cannery during college

I bet you always challenged the hypothetical in law school, didn't you!?!

[Hank Chinaski]

Originally Posted by ltl/fb

Thanks for not fighting hypo.

until you solve your alcohol problem I would forget these distractions.

[ltl/fb]

Originally Posted by Hank Chinaski

until you solve your alcohol problem I would forget these distractions.

Fuck off.

Man, those cheesecake brownies are yummy.

[ltl/fb]

Originally Posted by Fugee

This place makes them and has a page to find where they are sold near you:

http://www.stoneridgeorchards.com/

Thanks!! I cannot find the raspberry/chocolate Archer Farms pancake mix I think I used to get. Trying to duplicate.

[Fugee]

Originally Posted by ltl/fb

Thanks!! I cannot find the raspberry/chocolate Archer Farms pancake mix I think I used to get. Trying to duplicate.

I live in Tar-jhay central. I'll keep an eye out and if I find it here I'll send some to you.

[ltl/fb]

Originally Posted by Fugee

I live in Tar-jhay central. I'll keep an eye out and if I find it here I'll send some to you.

Alas, I would probably have to save it until parents gone. Will fresh rapberries work in that ricotta cheesecake?

[ltl/fb]

Originally Posted by ltl/fb

Alas, I would probably have to save it until parents gone. Will fresh rapberries work in that ricotta cheesecake?

I have tried it with chambourd and fresh raspberries. It will be tried tomorrow.

[Cletus Miller]

Originally Posted by tmdiva

Good heavens, you all are berry pikers. There's no rinsing and drying to be done of thawed frozen raspberries. They're pretty much the most delicate caneberry, and will turn into mush as soon as they are thawed. If you want to use frozen raspberries, either add them to the batter frozen or expect that you will have pink batter.

I don't know how widely they are available, but at least up here, fall raspberries are currently in season. It's possible you might be able to find some, even in LA, that aren't shipped from halfway around the world. Keep them dry and they'll last at least a couple of days. Look on the bottom of the container to make sure no juice is oozing.

I'm not a huge fan of dried berries.

tm
native and current resident of Berryland
four-summer employee of a fruit cannery during college

Yes, I was being daft.

But I stick with my position that frozen would beat dried for use in pancakes/waffles.

[Adder]

Delicious:

2-3 tbs olive oil
1 medium to large onion, chopped (fine or course, your choice)
2-3 cloves garlic, diced
assorted other chopped aromatics of your choice (celery is good, carrots, bell pepper, etc.)
1 tin anchovies
1 tbs tomato paste
cayenne pepper to taste
white wine
28 oz can tomatoes (or fresh if you're a purist and have more time)
fresh herbs of your choice (basil is good, but I never say no to thyme, rosemary and dill)
a few cups chicken stock or water
.5 oily fish (I like grouper), cut into manageable pieces
1 lbs clams/mussels
.5 peeled and deveined shrimp
.5 sea scallops

In a large pot, saute the onions and aromatics in the olive oil, seasoned with a little salt and pepper, until soft. Add garlic, anchovies and tomatoes paste of a minute or two more, stirring to break down the anchovies (they should be unidentifiable in the end product). Deglaze with a cup or so of white wine. Add cayenne, tomatoes, herbs and stock. Simmer on low for 30-60 minutes or until tomatoes break down.

When the broth has reached the desired state, heat another tbs of olive oil in another pot and briefly (very) brown the fish. Add the clams and/or mussels along with another half cup to a cup of white wine. Simmer briefly and ladle in enough sauce to cover. Add shrimp and more sauce, covering the shrimp and simmering for 30-60 seconds. Finally, add the scallops and the rest of the sauce, letting everything cook together for just long enough to poach, but not overcook, the scallops.

Serve immediately with some good crusty bread (even better toasted with some fresh garlic rubbed on top). Fishy, spicy, tomatoey and delicious.

[ltl/fb]

Originally Posted by ltl/fb

I have tried it with chambourd and fresh raspberries. It will be tried tomorrow.

Yummy. Chocolate crust and chocolate chips were mixed into the batter.

[bold_n_brazen]

Originally Posted by Adder

Delicious:

2-3 tbs olive oil
1 medium to large onion, chopped (fine or course, your choice)
2-3 cloves garlic, diced
assorted other chopped aromatics of your choice (celery is good, carrots, bell pepper, etc.)
1 tin anchovies
1 tbs tomato paste
cayenne pepper to taste
white wine
28 oz can tomatoes (or fresh if you're a purist and have more time)
fresh herbs of your choice (basil is good, but I never say no to thyme, rosemary and dill)
a few cups chicken stock or water
.5 oily fish (I like grouper), cut into manageable pieces
1 lbs clams/mussels
.5 peeled and deveined shrimp
.5 sea scallops

In a large pot, saute the onions and aromatics in the olive oil, seasoned with a little salt and pepper, until soft. Add garlic, anchovies and tomatoes paste of a minute or two more, stirring to break down the anchovies (they should be unidentifiable in the end product). Deglaze with a cup or so of white wine. Add cayenne, tomatoes, herbs and stock. Simmer on low for 30-60 minutes or until tomatoes break down.

When the broth has reached the desired state, heat another tbs of olive oil in another pot and briefly (very) brown the fish. Add the clams and/or mussels along with another half cup to a cup of white wine. Simmer briefly and ladle in enough sauce to cover. Add shrimp and more sauce, covering the shrimp and simmering for 30-60 seconds. Finally, add the scallops and the rest of the sauce, letting everything cook together for just long enough to poach, but not overcook, the scallops.

Serve immediately with some good crusty bread (even better toasted with some fresh garlic rubbed on top). Fishy, spicy, tomatoey and delicious.

And you can't get laid??

[Hank Chinaski]

Originally Posted by bold_n_brazen

And you can't get laid??

he overcomplicates shit?