Spin-off: Molasses and other ingredients you don’t hear of much anymore

[Praying Colonel]

We were going through our pantry getting ready to move, and I came across a jar of locally-made sorghum molasses that must be 10 years old. But as soon as I saw that jar I had me a taste for some buttered biscuits with molasses. That's good eating.

 

[ronandannette]

Does anyone really use vegetable shortening any more? I guess the biggest brand would be Crisco. I'm sure it's still available, but I'd think it's not as popular as it once was when Proctor & Gamble hawked Crisco. It was probably doing well when "vegetable fats" were the in thing, but eventually the questionable nature of hydrogenated oils came to light.

I was at a donut shop once when I saw boxes of shortening lined up next to the fryer. I even saw an employee slice up a chunk before dropping it into a fryer. Looked kind of gross, but it's something that most people don't want to think about regarding their food.

Anybody who ever makes a pastry (pie crust) does. It must be made with a solid fat - either vegetable shortening, lard or butter.

 

[bcla]

Anybody who ever makes a pastry (pie crust) does. It must be made with a solid fat - either vegetable shortening, lard or butter.

I've seen recipes that say that a liquid oil can be used for pie crusts. But it has to be a specific recipe since it's not a 1:1 substitution. May also not be as flaky.

 

[ronandannette]

I've seen recipes that say that a liquid oil can be used for pie crusts. But it has to be a specific recipe since it's not a 1:1 substitution. May also not be as flaky.

Totally wouldn't be. The flakes result in cold, solid shortening melting during baking and leaving tiny pockets of air where they used to be. Go ahead and try it if you want - I'd be interested in the results.

 

[RedAngie]

On the extremely rare occasions I make a pie I use the refrigerated pre-made crusts rolled in a package. I have no desire to play around with flour, ice water, and solid fat. But the “two knives” thing sounds intriguing.

Of course, I can always direct my staff to perform the task.

 

[PollyannaMom]

On the extremely rare occasions I make a pie I use the refrigerated pre-made crusts rolled in a package.

I do too. I used to make my own, but my family can't tell the difference, so now I go with the time saver.

 

[sdk1231]

i'm not the butter beer fan (too sweet for my taste) but it tastes the same as universal's to me as well as the 2 in my household that would drink it constantly at universal if able-



soda-'flying cauldron butterscotch beer' (it's non alcoholic)

recipe-

Ingredients

• 1 1/3 cups water
• 1 cup marshmallow creme
• 1 envelope Dream Whip Whipped Topping Mix
• 2 tablespoons powdered sugar
• 1/8 teaspoon salt
• 1/2 teaspoon plus 1/4 teaspoon butter flavoring
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon caramel extract or flavoring (Watkins is best) we omit this due to soda flavoring
• 10 12- ounce cans cold A&W Cream Soda we tried it w/this, found our substitution is closer

You will also need:

• Immersion hand blender

Instructions

• Combine the marshmallow creme with the water in a medium bowl and microwave it on high for 30 seconds. If you don't want to use the microwave, use warm water from your tap. Stir until the marshmallow creme dissolves, then cool uncovered in the refrigerator for 1 hour, or until cold.
• Add the Dream Whip to the bowl and mix with an immersion hand blender for about 30 seconds. If you don't have a hand blender you can use an electric mixer, but only mix for about 15 seconds.
• Add the powdered sugar and salt and mix for another 30 seconds.
• Add the butter, vanilla and caramel flavorings and mix just until combined. Store covered in your refrigerator until needed.
• When you are ready to serve the drinks, pour a can of cream soda into a 12-ounce glass or mug. Be sure to leave about 1/2-inch of room at the top.
• Use the blender to mix the foam for 5 seconds, or until some large bubbles form in the topping. Spoon 3 to 4 tablespoons of topping onto each drink and serve.

That looks like a good recipe. I make a Quick & Easy Butterbeer for Halloween/HP parties. Goes like this:

• A&W Cream Soda
• Redi-Whip (canned whipped cream)
• Smucker's Butterscotch ice cream sundae topping
• Pour cream soda in glass, top with whipped topping, drizzle with butterscotch ice cream sundae topping
• Option: if you want it sweeter and with more butterscotch flavor, drizzle the sides of the glass with the butterscotch sundae topping before pouring in the cream soda.

 

[ronandannette]

On the extremely rare occasions I make a pie I use the refrigerated pre-made crusts rolled in a package. I have no desire to play around with flour, ice water, and solid fat. But the “two knives” thing sounds intriguing.

Of course, I can always direct my staff to perform the task.

As Jeeves and I can assure you, the two knives technique is garbage. Unless you're pretty dexterous all you end up doing is clacking the blades against one another and spraying flour all over. I smoosh the lard in with a potato masher myself but apparently, there is a specific gadget called a "pastry blender". You might consider getting him one for Christmas:

 

[Meriweather]

My gingersnap recipe.....love it, calls for shortening (no substitutions) .
I buy it in the container that looks like cubes of butter. Crisco

 

[RedAngie]

As Jeeves and I can assure you, the two knives technique is garbage. Unless you're pretty dexterous all you end up doing is clacking the blades against one another and spraying flour all over. I smoosh the lard in with a potato masher myself but apparently, there is a specific gadget called a "pastry blender". You might consider getting him one for Christmas:
View attachment 597331

Yeah, the two knives method doesn’t sound very efficient. I like that you use a potato masher.

Do you know where I can find a platinum pastry blender with diamond chips embedded in the handle for Jeeves’ Christmas present? I really should start searching now,

 

[bcla]

Totally wouldn't be. The flakes result in cold, solid shortening melting during baking and leaving tiny pockets of air where they used to be. Go ahead and try it if you want - I'd be interested in the results.

Here's a recipe. It includes ice water, so I guess that brings the temperature down.

https://food52.com/recipes/18448-teddy-s-two-ingredient-oil-pie-crust

Not sure if the photo used was just a stock photo, since there no credit.

 

[BayouQueen]

A couple of things I can't find.
You guys were talking about lamb. We love lamb shanks, and they are nowhere around us. Every blue moon I'll see a tiny package of two pathetic ones, but even that is rare. They are delicious and now I order them from a mail order meat company.

Another thing is I bake really good fruit cake. Seriously. But only red cherries and yellow pineapple are allowed in. All I find in the store now is some horrible mix of green and this and that all in a jumble. I order my cherries and pineapple on line now, too.

 

[kanerf]

Don't forget what happens when you ferment and distill it, RUM!

 

[bcla]

A couple of things I can't find.
You guys were talking about lamb. We love lamb shanks, and they are nowhere around us. Every blue moon I'll see a tiny package of two pathetic ones, but even that is rare. They are delicious and now I order them from a mail order meat company.

Not sure where they came from, but one of my favorite menu items at the nearly defunct (one location left in Albuquerque) Elephant Bar Restaurant chain was their lamb shanks on mashed potatoes. There was an option for one or two, and one was usually enough for me.

I'm not sure where I could find it other than maybe at a Halal grocery. I've seen entire lamb carcasses at Costco Business Centers for maybe $3/lb, but then that's 35 lbs of meat just to get 2 lbs of lamb shanks.

 

[BayouQueen]

Delicious, right, @bcla? Those things are seriously under appreciated.

 

[bcla]

Delicious, right, @bcla? Those things are seriously under appreciated.

It was quite amazing finding them at a casual dining restaurant. And the price was really good. I found a menu that I'm guessing is about 15 years old. The restaurant eventually changed up their menu and I kind of didn't really like what they had any more.

The lamb shanks are on the right, 2nd from the bottom. I think it's $12.95 for two and $7.95 for one. Not sure I could get anything in that style. It might be at some fancy restaurant charging $30 for entrees.

I was thinking of where lamb is popular, and definitely in the Middle East. So I thought maybe Persian? Like this lamb shank in broth.

Or maybe on baghali polo (dill rice).

https://www.thedeliciouscrescent.com/baghali-polo-persian-dill-rice/

 

[BayouQueen]

@bcla , we always do the lamb shanks Italian style -- kinda like an Osso buco.
Very finely chopped onion, garlic, celery, carrot and rosemary. Put the lamb shanks over that, top with some tomato paste and red wine. Cover and cook in a low oven for about 3 1/2 to 4 hours. We serve it over rice, but mashed potatoes or polenta work, too.
Soooo tender and good.

 

[Diznygrl]

I'm not a fan of molasses, which is why I don't eat gingerbread cookies. I WANT to like them, because I love the smell and gingerbread imagery (houses, etc.), but the molasses just ruins it for me. That's why I started making Speculoos cookies at Christmastime. All the lovely Christmasy spices without the molasses.

 

[Bianca and Bernard]

On the extremely rare occasions I make a pie I use the refrigerated pre-made crusts rolled in a package. I have no desire to play around with flour, ice water, and solid fat. But the “two knives” thing sounds intriguing.

Of course, I can always direct my staff to perform the task.

Same. I hate the work I have to put into the crusts. But on the very very very very very very very rare occasion I do make my own, I use some ice water, and some vodka. It makes the crust flakier, I think.
My mom always used lard in her crusts. I usually use butter flavored crisco or grated butter.

 

[tvguy]

On the extremely rare occasions I make a pie I use the refrigerated pre-made crusts rolled in a package. I have no desire to play around with flour, ice water, and solid fat. But the “two knives” thing sounds intriguing.

Of course, I can always direct my staff to perform the task.

Wow, I'd end up in divorce court if I brought pre-made pie crusts into the house!!! My wife has it down to a system, and it really doesn't take any time. But baking is her passion. Today it was chocolate banana bread (with the overripe bananas my daughter dropped off yesterday) and lemon cups as we still have ripe (or probably overripe) lemons on our lemon bush.