Monday, March 30, 2009

This is my top posting

It is so easy to make but we all have learned to use and can our a tub of Whipping Cream. This is better and does not take long at all. You call also add just about everything to it. Fruit is fun to add to you whipping cream.

Take your mixing bowl and beaters and chill them in the refrigerator (stainless steal work bowls the best).You need to use Heavy Whipping Cream for this not half and half.1 cup of heavy whipping cream1/2 teaspoon of teaspoon pure vanilla extract (this is where you could use some of the homemade stuff that I am sure you already made).2 tablespoon of powder sugar. You can add more to taste1. pour the whipping cream in the bowl, then the vanilla and the sugar2. Start beating on medium speed until to starts to froth3. Then move it up to high speed4. Stop and take the beaters out and see if it has soft peaks. Now you know how to make home made whipping cream. What I love to do is to add flavors to the whipping cream. Like Chocolate add 2 table spoons of cocoa, or add 1 tablespoon of you favorite liqueur. I have even taken blue cheese wrapped it in cheese cloth added it tho the heavy whipping cream into a pan and put the burner on low for 20 min. The I take a strainer just to make sure that it is only the cream, then put in in the refrigerator to chill it must be very cold to then make whipping cream. You just add a 1/4 teaspoon of salt to the heavy whipping cream and start whipping. That's how you make blue cheese whipping cream. As you can see I have a hard time deciding where to make paragraph breaks and you can make just about any flavor whipping cream and it tastes so much better than store bought (Redi-whip is nice just cause you can squirt it in you mouth.)

Thursday, March 19, 2009

What is Gluten?

I have some friends who can not have Gluten in their diet. So I thought I would give a limited definition of Gluten. The Gluten protein is found mostly in Rye, Wheat, Barley and other foods. So of the grains that do not have Gluten in them are grains like wild rice, corn, buckwheat, millet, soybeans, oats, soybeans and sunflower seeds.

I like to think of Gluten like gum. If you are going to make bread it makes the dough elastic and the end product chewy. It also gives structure, strength, and texture.

Wednesday, March 18, 2009

The poll

Hey everyone I reopened my Food Network Gone Down Hill pool again. I would love to get your vote on this. Last year I did a posting on the subject you still can read it on my blog. I am putting together another post on the subject. It will be up next week. I am having a hard time typing because I has my 5Th shoulder surgery 10 days ago. So I will be able to type out some more dribble about Food Network. If you have any comments on Food Network let me know.

Thursday, March 12, 2009

Wine and Food show

My wife and I went to the Food and Wine show at the Minneapolis Convention Center on March 1st. We had a couple of friends that went with us. It was a good time. We did the special Wine Tasting Room. I love wine but I think after the 25th wine I tasted the 26th stopped tasting good. But the food was the highlight for me. I didn't have to taste all the food but just looking around at all the different was to cook was the real fun. We didn't bring the camera but I wished we did.

We met Shirley O. Corriher who I first saw on Good Eats. We bought her book Bake Wise. She is fun to talk to and has a handle on food. Take a look at her books especially BakeWise and CookWise. Here is her Simon and Schuster web site

Talk to you soon