Oh how frustrating for you! Hope you feel better soon. And I have that cookbook on hold at the library.. looking forward to checking it out.
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I’ll bet peeps will want to cook from it … I finished scanning through.
She loves to use Carnation Milk Powder. One recipe calls for Oreos, you scrape out the filling. I think they’re pretty unhealthy but I guess she likes them because Nabisco no longer makes those chocolate wafer cookies.
Her scrambled egg recipe calls for crème fraîche to be added midway. I was thinking about how that wasn’t even on the radar about 10 years ago, now available in most stores. But I think the majority of Americans have never used it.
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That’s a bit disappointing, those have HFCS, GMO ingredients, artificial flavors (and simply taste awful). I was hoping cookbook authors are a bit interested in the quality of their ingredients
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Yes, it was a bit jarring … but I’m still enthusiastic overall and would like to try a few recipes when I’m able.
Hope you have a chance to look it over and give your opinion of it.
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I’m all in favor of crème fraîche. Widely available Boston area for years now from Vermont Creamery and sometimes Whole Foods has Isigny Ste Mere from France. But Carnation instant milk? Reminds me of unfortunate childhood experiences. Why? And even when I was a kid I thought oreos were disgusting, I could never understand why anyone liked them!
I look forward to getting it from the library soon!
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Just a shout out to Vermont Creamery, which makes my goat cheese of choice. Available out here in our tiny corner of the PNW.
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I’m not sure this cookbook is for me, but this chatter interested me enough to put it on my library hold list.
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I’m so sorry. Please take good care. Glad it wasn’t worse, but that’s bad enough!
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Oh no! Glad it wasn’t more serious but wishing you a speedy recovery.
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I have a friend who fell a few times in the last couple of years, one time a broken wrist, next was a broken ankle, next the other wrist, so I’m very thankful I didn’t break anything.
She only weighs 125 so good in that aspect. I decided she might need more calcium. I looked online and found out that collards are really superior for calcium. (When I lived in Mississippi a short while for college, the cafeteria served turnip/mustard greens daily, I loved them.) I know collards are more common in N and S Carolina.
I ordered her some Trappeys hot pepper vinegar for the collards. Also, instead of sardines twice a month I told her to try to up that.
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I like her “voice” and I do want to try some of the recipes. I love her enthusiasm.
She explains why she likes Carnation Powered Milk, she thinks it gives things a malted flavor, if I’m remembering correctly.
She also likes to make her own dried mushroom powder; don’t think I’ll be doing that but I can see the appeal.
In one recipe for yellow cake she emphasizes that you need to use plain aluminum cake pans, NOT nonstick. Says the crumb won’t be as good with nonstick cake pans. I think that’s all I’ve got, I’ll have to look later on. She likes the addition of dry white wine … her mother always made a Silver Palette yellow cake that included white wine in the batter; I never noticed that recipe.
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I like malted milk powder as an addition to some cookies, but it is malted milk powder, not just powdered milk. Carnation does make malted milk powder, as well as plain powdered milk.
White wine in cake batter though, is new to me, will try!
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One of my favorite cake recipes on food 52 follows that model: https://food52.com/recipes/6857-grown-up-birthday-cake/amp
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Same!
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I’ve never tried it, would like to.
Did you know that about nonstick cake pans not being as good?
I had suspected for cakes with a lot of whipped egg white, as with angel food and chiffon, but not definitely for all/most types.
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Wow, beg to differ! Although I much prefer the thins.
Folks who are interested in Obsessed with the Best, but are waiting on the book to be avail: She started writing her “best way to…” tests for Food52 in 2019. That work is still avail, no paywall.
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yes, if I really think about “awful” is actually way too positive as a description
You and a few other people — given that they produce some 40 billion cookies globally every year 
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