Bill/SFNM wrote:I was poaching some celery root and apples in milk for a puree when the milk suddenly separated into a clear whey and light, fluffy curds:

Very good call.

I assume it was the acid from the apples that caused this?

eatchicago wrote:I assume it was the acid from the apples that caused this?

Possibly. These were honeycrisp apples that are on the tart side. But recipes that involve celery root often recommend using a non-reactive vessel, so maybe it was some kind of combination of active compounds from both the apples and the celery root. I will say that the separation was more dramatic than it is when I use a mesophilic starter. The whey was almost completely clear.

Also, this was a new brand of milk from a natural foods market that just opened. I wonder if the reaction would have been as complete with some other brand of milk.

a "smoker" full of meat, and my assistant:

Bill/SFNM wrote:

eatchicago wrote:I assume it was the acid from the apples that caused this?

Possibly. These were honeycrisp apples that are on the tart side. But recipes that involve celery root often recommend using a non-reactive vessel, so maybe it was some kind of combination of active compounds from both the apples and the celery root. I will say that the separation was more dramatic than it is when I use a mesophilic starter. The whey was almost completely clear.

Also, this was a new brand of milk from a natural foods market that just opened. I wonder if the reaction would have been as complete with some other brand of milk.

Do you think the milk was properly handled or maybe older than you think? In my other life, milk in the USSR was often delivered to the shops at room temperature. The delivery trucks had no refrigeration. It was luck if fresh milk lasted more than a few days. Rather than toss all this milk, it was gently warmed which cause the wey the separate out. I used this farmers cheese mixed with sugar and eggs, formed into cakes and fried in butter. Served with sour cream, I called it breakfast.

While the apples contributed some acidity, I am more inclined to suspect the milk's freshness.

Regards,

Cathy2 wrote:
While the apples contributed some acidity, I am more inclined to suspect the milk's freshness.

Cathy2,

My first reaction. The milk expires today, over a week after the event. I tested it then and now and it smells and tastes fine. I'm still willing to bet the celery root was involved. I'll try it again soon.

Bill

Our first autumn stew
sure tasted good

Lunch made from leftovers/expiring food:



Bread from leftover pizza dough, cheese, mushroom turnover, tomatoes from garden, etc.

What to do with imperfect waffle chips.....


I love chips...

ronnie_suburban wrote:From a recent trip to Wiener & Still Champion . . .


Chili Bombs

=R=

Scandanavian Golden Cake

I thought of our dear friend, Bridgestone, when I saw this irresistible recipe at the King Arthur web site. No idea how authentic it might be, but it was authentically delicious:



The toasted almond flour and the princess cake flavoring put it into a different league - reminding me of a Swedish bakery near where I worked a million years ago.

Fixed to correct wrong link.

shrimp spring roll:

mouth watering and beautiful as usual, Mhill

Gumbo Spices


My seafood gumbo




My canned tomatoes. A truly lost art.

Bill/SFNM wrote:Scandanavian Golden Cake

I thought of our dear friend, Bridgestone, when I saw this irresistible recipe at the King Arthur web site. No idea how authentic it might be, but it was authentically delicious:

The toasted almond flour and the princess cake flavoring put it into a different league - reminding me of a Swedish bakery near where I worked a million years ago.

How could I not comment on this? It looks magnificent, Bill!

I've posted about a simple almond cake/bread that I make quite a bit. I'll definately be toasting the almonds before grating them next time to see how this effects the taste.

"Princess cake flavoring" has me very intrigued! I've never heard of it before but reading the info about it at King Arthur leads me to believe that it's almost an all-purpose baking flavoring/additive. Do you use it in anything else? It doesn't seem to have anything to do with the Swedish "Princess cake", or?

Arrachera (Tony's) with knob onions from the grill:

Croque Madame

corn & poblano salsa pizza

Cauliflower, roasted with cumin and garlic:


served in hand-painted Talavera bowl purchased at the wonderful:
Artesanias D'Mexico
1644 W 18th St
Chicago, IL 60608
(312) 563-9779

a couple pics of last Sunday's supper. Chicken and dumplings, dumplings were a Booby Flay recipe that was killer:

we had prime strips from Costco tonight

Sent to me by one of my business partners, who was in London the other day . . .


'Crisp' assortment in London

=R=

ronnie_suburban wrote:Sent to me by one of my business partners, who was in London the other day . . .


'Crisp' assortment in London

=R=

ronnie,
did you get the chips or just the pics? I ran across an almost identical assortment of crisps last weekend in the Irish section of Yonkers, near the Bronx's Woodlawn neighborhood. If you've got a craving for crisps, I could hook you up after my next visit. Say the word.

Hi Ron and Josephine,

Did either of you happen to see Squirrel flavored crisps?

Regards,

Josephine wrote:ronnie,
did you get the chips or just the pics? I ran across an almost identical assortment of crisps last weekend in the Irish section of Yonkers, near the Bronx's Woodlawn neighborhood. If you've got a craving for crisps, I could hook you up after my next visit. Say the word.

J,

As they say, 'my partner went to London and all I got was a lousy picture of some crisps.'

I very well may take you up on your generous offer.

C2, I've not seen any squirrel-flavored chips but I'll surely keep an eye open.

=R=

heavy cream, roux, stock, butter... and some veggies

I'll eat you up, I love you so!



Chicago History Museum Sensing Chicago exhibit.

Sugar-free cookies, made by MincyBits for my family-reunion-shindig-thing.