Food

[gnuyork]

Seasonal super spice gingersnaps. I have worked out a blend over the years that includes homemade dried ginger (powdered in a spice grinder), candied ginger, black and white pepper, cloves, cinnamon, clove and cassia oil, vanilla, star anise, cardamon, nutmeg... yummy and lingering strong flavor.

Attachment 104170



Here is a recipe: Starting with this
https://www.foodnetwork.com/recipes/incredibly-crisp-gingersnaps-recipe-1937407

My additions instead of the cinnamon, ginger and clove in the recipe: 2 tsp cinnamon, 3 tsp very strong home-dried thin-sliced ginger (powdered in grinder), 1 tsp white pepper, 1/2 tsp black pepper, 1/4 tsp nutmeg 2 tsp star anise, 1 tsp cloves (all of the above freshly ground in blender) also add to wet ingredients when blending: 1/2 tsp vanilla, 3 drops cinnamon or cassia oil, 3 drops clove oil. Also chop up several large chunks of crystalized ginger and mix into dry ingredients just before adding them to the wet ingredients.

Those looks great. I might try this with the exception of home made dried ginger. Although I do have fresh ginger on hand we have been using to make tea. How do you dry it out?

I just made some interesting cookies that have been talked about on Reddit and dubbed "murder cookies"... something to do with the baker getting murdered... or the the neighbor...anyway I didn't really follow the story... but here is the recipe... they were pretty good, but those ginger snaps are much better I imagine.

[geoffbot]

Well, that is quite good. I used to make them for my wife. They tasted a whole lot better than they looked. In the end, she decided I should put my efforts into making her the pizz she likes for her birthday and buying a cake. And that is where we stand today!

Was pretty good actually if I say so myself

[chuckmiller]

Secret ingredient: Murder Hornets

...I just made some interesting cookies that have been talked about on Reddit and dubbed "murder cookies"...

[gnuyork]

Secret ingredient: Murder Hornets

Well it's not Scotch come to find out. Maybe it's murder that a Scotch cookie recipe has noScotch in it.

[skywatch]

Those looks great. I might try this with the exception of home made dried ginger. Although I do have fresh ginger on hand we have been using to make tea. How do you dry it out?

This recipe works well with a combination of powdered ginger, fresh ginger and crystallized... gingerus maximus, basically! My homemade version came from trying to emulate a crunchy ginger flake that a Vietnamese neighbor gave us to try. I emulate it by purchasing about three pounds of fresh ginger root, slicing them paper thin on a mandolin, simmering in a sugar syrup for about an hour, then placing in our food dehydrator for about 20 hours.

I have played with different spice ratios for several years, and figured out that you basically can't go wrong if you keep things somewhat in balance. You reach a point of diminishing returns though.

[gnuyork]

This recipe works well with a combination of powdered ginger, fresh ginger and crystallized... gingerus maximus, basically! My homemade version came from trying to emulate a crunchy ginger flake that a Vietnamese neighbor gave us to try. I emulate it by purchasing about three pounds of fresh ginger root, slicing them paper thin on a mandolin, simmering in a sugar syrup for about an hour, then placing in our food dehydrator for about 20 hours.

I have played with different spice ratios for several years, and figured out that you basically can't go wrong if you keep things somewhat in balance. You reach a point of diminishing returns though.

Funny, I had no idea what a mandolin was (in relation to cooking) and you know what? I was looking for Christmas cookie cutters in the one cupboard that hardly ever gets opened, and I found a mandolin brand new still in the box. I asked my wife where on earth we got it, as I have no clue. Neither does she.

Didn't find the cookie cutters. Those haven't been used since 2006 (the one year my parents came down). We normally go to my parents house for Christmas. Not this year.

[litlmn]

We use ours when we make chips (beet, sweet potato, potato....). Comes in handy, though watch your fingers when using.


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[skywatch]

We use ours when we make chips (beet, sweet potato, potato....). Comes in handy, though watch your fingers when using.

If you use the normally supplied holders that protect your hands, the risk of flesh slicing is low. Just don't get so confident with bare hands. One little slip and it could be messy.

[skywatch]

Christmas Eve dinner here: grilled lambsicles (ribs marinated Greek style with lemon, olive oil, garlic, homegrown oregano & rosemary), smashed twice cooked baby potatoes with olive oil & rosemary, stuffed mushroom caps (pine nuts, green onion, celery, cilantro, breadcrumbs, pecorino cheese and egg) and a bit of broccoli.

[Dan R]

If you use the normally supplied holders that protect your hands, the risk of flesh slicing is low. Just don't get so confident with bare hands. One little slip and it could be messy.

Exactly. Was slicing a root vegetable with holder and got lax. Lost a fair amount of skin and blood. Nothing harder than a potato is my motto!