Ive just made batches of pink peppercorn madeleines, canelés de
Bordeaux and financiers to give to a friend. The latter two were made
using silicone moulds and because of the nature of the canelés, those
moulds were greased.
For the financiers I used the moulds without greasing them as the
material is supposed to be non-stick. I encountered two problems. The
first was that due to the insulating property of the silicone, the tops
of the financiers were done before the interiors had cooked properly. I
put them back in the oven for a few extra minutes and left them in the
moulds to cool so that the residual heat would also help set the
interiors. That strategy worked but the second problem was that only
about half did not get seriously damaged on removal from the moulds due
to them sticking to the silicone.
Therefore, next time Ill grease the moulds.
Graham

--
I refuse to spend my life worrying about what I eat.
There's no pleasure worth foregoing just for an extra
three years in the geriatric ward. ~John Mortimer

On Sun, 20 Dec 2015 15:26:19 -0700, graham > wrote:

>I’ve just made batches of pink peppercorn madeleines, canelés de
>Bordeaux and financiers to give to a friend. The latter two were made
>using silicone moulds and because of the nature of the canelés, those
>moulds were greased.
>For the financiers I used the moulds without greasing them as the
>material is supposed to be non-stick. I encountered two problems. The
>first was that due to the insulating property of the silicone, the tops
>of the financiers were done before the interiors had cooked properly. I
>put them back in the oven for a few extra minutes and left them in the
>moulds to cool so that the residual heat would also help set the
>interiors. That strategy worked but the second problem was that only
>about half did not get seriously damaged on removal from the moulds due
>to them sticking to the silicone.
>Therefore, next time I’ll grease the moulds.
>Graham

I had some for making muffins, didn't like them, gave them to my
younger granddaughter who thinks they're wonderful. Different folks I
guess

On 12/20/2015 5:36 PM, wrote:
> On Sun, 20 Dec 2015 15:26:19 -0700, graham > wrote:
>> I’ve just made batches of pink peppercorn madeleines, canelés de
>> Bordeaux and financiers to give to a friend. The latter two were made
>> using silicone moulds and because of the nature of the canelés, those
>> moulds were greased.
>> For the financiers I used the moulds without greasing them as the
>> material is supposed to be non-stick. I encountered two problems. The
>> first was that due to the insulating property of the silicone, the tops
>> of the financiers were done before the interiors had cooked properly. I
>> put them back in the oven for a few extra minutes and left them in the
>> moulds to cool so that the residual heat would also help set the
>> interiors. That strategy worked but the second problem was that only
>> about half did not get seriously damaged on removal from the moulds due
>> to them sticking to the silicone.
>> Therefore, next time I’ll grease the moulds.
>> Graham
>
> I had some for making muffins, didn't like them, gave them to my
> younger granddaughter who thinks they're wonderful. Different folks I
> guess
>
I have some for muffins/cupcakes, too. I didn't like the results with
baked goods (the insulating property mentioned by Graham), but I now use
them for making individual meat loaves.

On 20/12/2015 4:33 PM, S Viemeister wrote:
> On 12/20/2015 5:36 PM, wrote:
>> On Sun, 20 Dec 2015 15:26:19 -0700, graham > wrote:
>>> I’ve just made batches of pink peppercorn madeleines, canelés de
>>> Bordeaux and financiers to give to a friend. The latter two were made
>>> using silicone moulds and because of the nature of the canelés, those
>>> moulds were greased.
>>> For the financiers I used the moulds without greasing them as the
>>> material is supposed to be non-stick. I encountered two problems. The
>>> first was that due to the insulating property of the silicone, the tops
>>> of the financiers were done before the interiors had cooked properly. I
>>> put them back in the oven for a few extra minutes and left them in the
>>> moulds to cool so that the residual heat would also help set the
>>> interiors. That strategy worked but the second problem was that only
>>> about half did not get seriously damaged on removal from the moulds due
>>> to them sticking to the silicone.
>>> Therefore, next time I’ll grease the moulds.
>>> Graham
>>
>> I had some for making muffins, didn't like them, gave them to my
>> younger granddaughter who thinks they're wonderful. Different folks I
>> guess
>>
> I have some for muffins/cupcakes, too. I didn't like the results with
> baked goods (the insulating property mentioned by Graham), but I now use
> them for making individual meat loaves.

....where the longer cooking time overcomes the insulating problem.
The financier moulds are proving to be a bugger to clean as well.
Graham
--
I refuse to spend my life worrying about what I eat.
There's no pleasure worth foregoing just for an extra
three years in the geriatric ward. ~John Mortimer

On 12/20/2015 6:43 PM, graham wrote:
> On 20/12/2015 4:33 PM, S Viemeister wrote:
>> I have some for muffins/cupcakes, too. I didn't like the results with
>> baked goods (the insulating property mentioned by Graham), but I now use
>> them for making individual meat loaves.
>
> ...where the longer cooking time overcomes the insulating problem.
> The financier moulds are proving to be a bugger to clean as well.
>
I pop them inside out, and clean them in the dishwasher.

On Sun, 20 Dec 2015 18:33:26 -0500, S Viemeister
> wrote:

>On 12/20/2015 5:36 PM, wrote:
>> On Sun, 20 Dec 2015 15:26:19 -0700, graham > wrote:
>>> I’ve just made batches of pink peppercorn madeleines, canelés de
>>> Bordeaux and financiers to give to a friend. The latter two were made
>>> using silicone moulds and because of the nature of the canelés, those
>>> moulds were greased.
>>> For the financiers I used the moulds without greasing them as the
>>> material is supposed to be non-stick. I encountered two problems. The
>>> first was that due to the insulating property of the silicone, the tops
>>> of the financiers were done before the interiors had cooked properly. I
>>> put them back in the oven for a few extra minutes and left them in the
>>> moulds to cool so that the residual heat would also help set the
>>> interiors. That strategy worked but the second problem was that only
>>> about half did not get seriously damaged on removal from the moulds due
>>> to them sticking to the silicone.
>>> Therefore, next time I’ll grease the moulds.
>>> Graham
>>
>> I had some for making muffins, didn't like them, gave them to my
>> younger granddaughter who thinks they're wonderful. Different folks I
>> guess
>>
>I have some for muffins/cupcakes, too. I didn't like the results with
>baked goods (the insulating property mentioned by Graham), but I now use
>them for making individual meat loaves.

Didn't think of that - I will pass that on to her, she is adventurous
with cooking. Going to dinner with them on Tuesday, she is making
traditional Newfoundland cod fishcakes which I shall enjoy.

On Sun, 20 Dec 2015 19:07:15 -0500, S Viemeister
> wrote:

>On 12/20/2015 6:43 PM, graham wrote:
>> On 20/12/2015 4:33 PM, S Viemeister wrote:
>>> I have some for muffins/cupcakes, too. I didn't like the results with
>>> baked goods (the insulating property mentioned by Graham), but I now use
>>> them for making individual meat loaves.
>>
>> ...where the longer cooking time overcomes the insulating problem.
>> The financier moulds are proving to be a bugger to clean as well.
>>
>I pop them inside out, and clean them in the dishwasher.

Moi aussi, when they were mine.

On 12/20/2015 7:28 PM, wrote:

> Didn't think of that - I will pass that on to her, she is adventurous
> with cooking. Going to dinner with them on Tuesday, she is making
> traditional Newfoundland cod fishcakes which I shall enjoy.
>
What is a traditional Newfoundland cod fishcake like? I don't know that
I've ever tasted one.

> wrote in message
...

> Didn't think of that - I will pass that on to her, she is adventurous
> with cooking. Going to dinner with them on Tuesday, she is making
> traditional Newfoundland cod fishcakes which I shall enjoy.

How does she make those?


--
http://www.helpforheroes.org.uk/shop/

On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
> wrote:

>On 12/20/2015 7:28 PM, wrote:
>
>> Didn't think of that - I will pass that on to her, she is adventurous
>> with cooking. Going to dinner with them on Tuesday, she is making
>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>
>What is a traditional Newfoundland cod fishcake like? I don't know that
>I've ever tasted one.

They use salt cod for starters, just a little spud, and summer
savoury. Then fried until crunchy.

http://www.rockrecipes.com/newfoundland-fish-cakes/

I doubt she will do scrunchions.

> wrote in message
...
> On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
> > wrote:
>
>>On 12/20/2015 7:28 PM, wrote:
>>
>>> Didn't think of that - I will pass that on to her, she is adventurous
>>> with cooking. Going to dinner with them on Tuesday, she is making
>>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>>
>>What is a traditional Newfoundland cod fishcake like? I don't know that
>>I've ever tasted one.
>
> They use salt cod for starters, just a little spud, and summer
> savoury. Then fried until crunchy.
>
> http://www.rockrecipes.com/newfoundland-fish-cakes/
>
> I doubt she will do scrunchions.

That is pretty much how I make my fish cakes, minus the savoury




--
http://www.helpforheroes.org.uk/shop/

On Mon, 21 Dec 2015 12:50:01 -0000, "Ophelia" >
wrote:

>
>
> wrote in message
.. .
>> On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
>> > wrote:
>>
>>>On 12/20/2015 7:28 PM, wrote:
>>>
>>>> Didn't think of that - I will pass that on to her, she is adventurous
>>>> with cooking. Going to dinner with them on Tuesday, she is making
>>>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>>>
>>>What is a traditional Newfoundland cod fishcake like? I don't know that
>>>I've ever tasted one.
>>
>> They use salt cod for starters, just a little spud, and summer
>> savoury. Then fried until crunchy.
>>
>> http://www.rockrecipes.com/newfoundland-fish-cakes/
>>
>> I doubt she will do scrunchions.
>
>That is pretty much how I make my fish cakes, minus the savoury

They are very fond of savoury here - for stuffing turkey or chicken
they use that rather than thyme. Nice but I am more habituated to
thyme I suppose. Do you use salt cod ?

> wrote in message
...
> On Mon, 21 Dec 2015 12:50:01 -0000, "Ophelia" >
> wrote:
>
>>
>>
> wrote in message
. ..
>>> On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
>>> > wrote:
>>>
>>>>On 12/20/2015 7:28 PM, wrote:
>>>>
>>>>> Didn't think of that - I will pass that on to her, she is adventurous
>>>>> with cooking. Going to dinner with them on Tuesday, she is making
>>>>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>>>>
>>>>What is a traditional Newfoundland cod fishcake like? I don't know that
>>>>I've ever tasted one.
>>>
>>> They use salt cod for starters, just a little spud, and summer
>>> savoury. Then fried until crunchy.
>>>
>>> http://www.rockrecipes.com/newfoundland-fish-cakes/
>>>
>>> I doubt she will do scrunchions.
>>
>>That is pretty much how I make my fish cakes, minus the savoury
>
> They are very fond of savoury here - for stuffing turkey or chicken
> they use that rather than thyme. Nice but I am more habituated to
> thyme I suppose. Do you use salt cod ?

No, usually cod or haddock.



--
http://www.helpforheroes.org.uk/shop/

On Mon, 21 Dec 2015 13:26:57 -0000, "Ophelia" >
wrote:

>
>
> wrote in message
.. .
>> On Mon, 21 Dec 2015 12:50:01 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
> wrote in message
...
>>>> On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
>>>> > wrote:
>>>>
>>>>>On 12/20/2015 7:28 PM, wrote:
>>>>>
>>>>>> Didn't think of that - I will pass that on to her, she is adventurous
>>>>>> with cooking. Going to dinner with them on Tuesday, she is making
>>>>>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>>>>>
>>>>>What is a traditional Newfoundland cod fishcake like? I don't know that
>>>>>I've ever tasted one.
>>>>
>>>> They use salt cod for starters, just a little spud, and summer
>>>> savoury. Then fried until crunchy.
>>>>
>>>> http://www.rockrecipes.com/newfoundland-fish-cakes/
>>>>
>>>> I doubt she will do scrunchions.
>>>
>>>That is pretty much how I make my fish cakes, minus the savoury
>>
>> They are very fond of savoury here - for stuffing turkey or chicken
>> they use that rather than thyme. Nice but I am more habituated to
>> thyme I suppose. Do you use salt cod ?
>
>No, usually cod or haddock.

The Newfie ones are made with salt cod which (to me) enhances the
flavour. I also use it to make a Jamaican dish my father taught me.

> wrote in message
...
> On Mon, 21 Dec 2015 13:26:57 -0000, "Ophelia" >
> wrote:
>
>>
>>
> wrote in message
. ..
>>> On Mon, 21 Dec 2015 12:50:01 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
> wrote in message
m...
>>>>> On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
>>>>> > wrote:
>>>>>
>>>>>>On 12/20/2015 7:28 PM, wrote:
>>>>>>
>>>>>>> Didn't think of that - I will pass that on to her, she is
>>>>>>> adventurous
>>>>>>> with cooking. Going to dinner with them on Tuesday, she is making
>>>>>>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>>>>>>
>>>>>>What is a traditional Newfoundland cod fishcake like? I don't know
>>>>>>that
>>>>>>I've ever tasted one.
>>>>>
>>>>> They use salt cod for starters, just a little spud, and summer
>>>>> savoury. Then fried until crunchy.
>>>>>
>>>>> http://www.rockrecipes.com/newfoundland-fish-cakes/
>>>>>
>>>>> I doubt she will do scrunchions.
>>>>
>>>>That is pretty much how I make my fish cakes, minus the savoury
>>>
>>> They are very fond of savoury here - for stuffing turkey or chicken
>>> they use that rather than thyme. Nice but I am more habituated to
>>> thyme I suppose. Do you use salt cod ?
>>
>>No, usually cod or haddock.
>
> The Newfie ones are made with salt cod which (to me) enhances the
> flavour. I also use it to make a Jamaican dish my father taught me.

<g> yes you did make that clear ... ))

We like the ones I make so I doubt we will be changing the fish any time
soon



--
http://www.helpforheroes.org.uk/shop/

On Mon, 21 Dec 2015 14:08:32 -0000, "Ophelia" >
wrote:
>>
>> The Newfie ones are made with salt cod which (to me) enhances the
>> flavour. I also use it to make a Jamaican dish my father taught me.
>
><g> yes you did make that clear ... ))
>
>We like the ones I make so I doubt we will be changing the fish any time
>soon

Back when it was a huge source of trade between NS and Jamaica, rum
for salt cod

> wrote in message
...
> On Mon, 21 Dec 2015 14:08:32 -0000, "Ophelia" >
> wrote:
>>>
>>> The Newfie ones are made with salt cod which (to me) enhances the
>>> flavour. I also use it to make a Jamaican dish my father taught me.
>>
>><g> yes you did make that clear ... ))
>>
>>We like the ones I make so I doubt we will be changing the fish any time
>>soon
>
> Back when it was a huge source of trade between NS and Jamaica, rum
> for salt cod

Ahhh) Does it taste very salty when it is cooked?

--
http://www.helpforheroes.org.uk/shop/

On Mon, 21 Dec 2015 14:20:28 -0000, "Ophelia" >
wrote:

>
>
> wrote in message
.. .
>> On Mon, 21 Dec 2015 14:08:32 -0000, "Ophelia" >
>> wrote:
>>>>
>>>> The Newfie ones are made with salt cod which (to me) enhances the
>>>> flavour. I also use it to make a Jamaican dish my father taught me.
>>>
>>><g> yes you did make that clear ... ))
>>>
>>>We like the ones I make so I doubt we will be changing the fish any time
>>>soon
>>
>> Back when it was a huge source of trade between NS and Jamaica, rum
>> for salt cod
>
>Ahhh) Does it taste very salty when it is cooked?

That is up to you, depends on how long you soak it. For the Jamaican
dish I use as is but for fish cakes I'd probably soak and hour or two
but I see the recipe I gave says overnight.

In the 60s here you could buy the salt cod for pennies, now it is a
luxury good

On 12/21/2015 7:40 AM, wrote:
> On Sun, 20 Dec 2015 20:07:30 -0500, S Viemeister
> > wrote:
>
>> On 12/20/2015 7:28 PM, wrote:
>>
>>> Didn't think of that - I will pass that on to her, she is adventurous
>>> with cooking. Going to dinner with them on Tuesday, she is making
>>> traditional Newfoundland cod fishcakes which I shall enjoy.
>>>
>> What is a traditional Newfoundland cod fishcake like? I don't know that
>> I've ever tasted one.
>
> They use salt cod for starters, just a little spud, and summer
> savoury. Then fried until crunchy.
>
> http://www.rockrecipes.com/newfoundland-fish-cakes/
>
> I doubt she will do scrunchions.
>
Thank you. I've never done fishcakes with salt cod - yet.

> wrote in message
...
> On Mon, 21 Dec 2015 14:20:28 -0000, "Ophelia" >
> wrote:
>
>>
>>
> wrote in message
. ..
>>> On Mon, 21 Dec 2015 14:08:32 -0000, "Ophelia" >
>>> wrote:
>>>>>
>>>>> The Newfie ones are made with salt cod which (to me) enhances the
>>>>> flavour. I also use it to make a Jamaican dish my father taught me.
>>>>
>>>><g> yes you did make that clear ... ))
>>>>
>>>>We like the ones I make so I doubt we will be changing the fish any time
>>>>soon
>>>
>>> Back when it was a huge source of trade between NS and Jamaica, rum
>>> for salt cod
>>
>>Ahhh) Does it taste very salty when it is cooked?
>
> That is up to you, depends on how long you soak it. For the Jamaican
> dish I use as is but for fish cakes I'd probably soak and hour or two
> but I see the recipe I gave says overnight.
>
> In the 60s here you could buy the salt cod for pennies, now it is a
> luxury good

As you well know, I have no problem at all buying fresh fish so I think I
will stick with it

--
http://www.helpforheroes.org.uk/shop/

wrote:
> Do you use salt cod ?


Do you salt traitors in your terrorist den?

On Mon, 21 Dec 2015 16:32:59 -0000, "Ophelia" >
wrote:

>
>
> wrote in message
.. .
>> On Mon, 21 Dec 2015 14:20:28 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
> wrote in message
...
>>>> On Mon, 21 Dec 2015 14:08:32 -0000, "Ophelia" >
>>>> wrote:
>>>>>>
>>>>>> The Newfie ones are made with salt cod which (to me) enhances the
>>>>>> flavour. I also use it to make a Jamaican dish my father taught me.
>>>>>
>>>>><g> yes you did make that clear ... ))
>>>>>
>>>>>We like the ones I make so I doubt we will be changing the fish any time
>>>>>soon
>>>>
>>>> Back when it was a huge source of trade between NS and Jamaica, rum
>>>> for salt cod
>>>
>>>Ahhh) Does it taste very salty when it is cooked?
>>
>> That is up to you, depends on how long you soak it. For the Jamaican
>> dish I use as is but for fish cakes I'd probably soak and hour or two
>> but I see the recipe I gave says overnight.
>>
>> In the 60s here you could buy the salt cod for pennies, now it is a
>> luxury good
>
>As you well know, I have no problem at all buying fresh fish so I think I
>will stick with it

Neither do I, but I meant the salt cod was now a luxury good. I
suppose because of cod shortages round here and the hand work involved
to salt it and dry it.

On 22/12/2015 07:28 Brooklyn1 wrote:

> On Mon, 21 Dec 2015 16:32:59 -0000, "Ophelia" >
> wrote:
>
>>
>>As you well know, I have no problem at all buying fresh fish so I think I
>>will stick with it
>
> Sure, rub it in... before I moved here I had a two minute walk to the
> sea too... I could arrive home from work and twenty mintes later be
> grilling fresh from the surf flounder for dinner.

"Any fresher and they'd still be swimming!"

--
Bruce

On Mon, 21 Dec 2015 16:32:59 -0000, "Ophelia" >
wrote:

>
>As you well know, I have no problem at all buying fresh fish so I think I
>will stick with it

Sure, rub it in... before I moved here I had a two minute walk to the
sea too... I could arrive home from work and twenty mintes later be
grilling fresh from the surf flounder for dinner.

Brooklyn1 wrote:
> On Mon, 21 Dec 2015 16:32:59 -0000, "Ophelia" >
> wrote:
>
>>
>> As you well know, I have no problem at all buying fresh fish so I think I
>> will stick with it
>
> Sure, rub it in... before I moved here I had a two minute walk to the
> sea too... I could arrive home from work and twenty mintes later be
> grilling fresh from the surf flounder for dinner.
>

Did you get the hypodermic needles out when deboning?

How about the chemical sludge from the rest of the least coast sewage
dumping?

http://www.nytimes.com/1989/06/24/ny...a-dumping.html

June 24, 1989

New York City and Westchester County announced yesterday that they have
tentatively agreed to phase out their dumping of sewage sludge in the
Atlantic Ocean within three years.

The agreement between the Federal Environmental Protection Agency and
the city and county was reached under pressure from the Ocean Dumping
Act, which bans sludge dumping at sea by the end of 1991 and requires
that municipalities have Federal permits to continue dumping after this
August. Municipalities must present phase-out plans to qualify for a permit.

"Brooklyn1" > wrote in message
...
> On Mon, 21 Dec 2015 16:32:59 -0000, "Ophelia" >
> wrote:
>
>>
>>As you well know, I have no problem at all buying fresh fish so I think I
>>will stick with it
>
> Sure, rub it in... before I moved here I had a two minute walk to the
> sea too... I could arrive home from work and twenty mintes later be
> grilling fresh from the surf flounder for dinner.

Ahh well at least you have your memories)



--
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