http://www.saltshaker.net/20071023/how-yall-are Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 16 Oct 2008 06:59:53 +0000 http://wordpress.org/?v=2.6.2 http://www.saltshaker.net/20071023/how-yall-are#comment-68910 tazi Wed, 24 Oct 2007 11:33:25 +0000 http://www.saltshaker.net/20071023/how-yall-are#comment-68910 Thanks so much! That should get me close enough. By the way, if you need Old Bay (the real stuff) I'd be more than willing to send you some. I live in Maryland Thanks so much! That should get me close enough. By the way, if you need Old Bay (the real stuff) I’d be more than willing to send you some. I live in Maryland

]]> http://www.saltshaker.net/20071023/how-yall-are#comment-68876 dan Tue, 23 Oct 2007 21:38:08 +0000 http://www.saltshaker.net/20071023/how-yall-are#comment-68876 I really don't work with recipes much, which is why I don't provide quantities - it's just not the way I cook - that's why I gave the general instructions above. Roughly, I'd say that I used about 6-7 cups of bread cubes, 2 cups of heavy cream, 6 extra large eggs, 1 cup sugar, a little nutmeg and a bit more cinnamon, pinch of salt, and a couple of teaspoons of vanilla extract for the custard - whisk the eggs in a mixer for a couple of minutes, add the cream and vanilla and whisk another minute or so, then mix the dry ingredients in. Last, dump in the bread cubes and make sure they all get well mixed, and just stir them now and again until they absorb - problem is, these quantities will vary depending on the type of bread you use - this makes a dozen portions, roughly. The whiskey sauce was about two cups of cream, brought to a boil and thickened with a couple of spoonfuls of cornstarch dissolved in a little water. When thick, remove from heat, add a little vanilla, and somewhere between 1/4 and 1/2 cup of both sugar and bourbon - it's to your personal taste. I really don’t work with recipes much, which is why I don’t provide quantities - it’s just not the way I cook - that’s why I gave the general instructions above. Roughly, I’d say that I used about 6-7 cups of bread cubes, 2 cups of heavy cream, 6 extra large eggs, 1 cup sugar, a little nutmeg and a bit more cinnamon, pinch of salt, and a couple of teaspoons of vanilla extract for the custard - whisk the eggs in a mixer for a couple of minutes, add the cream and vanilla and whisk another minute or so, then mix the dry ingredients in. Last, dump in the bread cubes and make sure they all get well mixed, and just stir them now and again until they absorb - problem is, these quantities will vary depending on the type of bread you use - this makes a dozen portions, roughly. The whiskey sauce was about two cups of cream, brought to a boil and thickened with a couple of spoonfuls of cornstarch dissolved in a little water. When thick, remove from heat, add a little vanilla, and somewhere between 1/4 and 1/2 cup of both sugar and bourbon - it’s to your personal taste.

]]> http://www.saltshaker.net/20071023/how-yall-are#comment-68862 tazi Tue, 23 Oct 2007 15:26:44 +0000 http://www.saltshaker.net/20071023/how-yall-are#comment-68862 I plan on making bread pudding with whiskey sauce for Thanksgiving dessert. New Orleans is one of my favorite places to visit. Could you perhaps provide recipes? I plan on making bread pudding with whiskey sauce for Thanksgiving dessert. New Orleans is one of my favorite places to visit. Could you perhaps provide recipes?

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