Comments for Half Pint Farm http://halfpintfarm.com GROWING AND EATING OUR WAY THROUGH THE SEASONS IN BURLINGTON, VERMONT Wed, 25 Jan 2012 01:46:13 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Favorite All-Time Recipes #2: The Cake I Make by Mara http://halfpintfarm.com/recipe/favorite-all-time-recipes-2-the-cake-i-make/comment-page-1/#comment-28917 Mara Wed, 25 Jan 2012 01:46:13 +0000 http://halfpintfarm.com/?p=107#comment-28917 This is so inspiring!! Great job, with the kitchen chemistry, sounds like you made it work just right. Orange would be an incredible addition to this cake, as you've discovered. I am actually planning on trying it with blood orange sometime while their still in season - we'll see what I come up with, and I actually think that a meringue would be a good idea with the blood orange one, due to all the added moisture. Perhaps I'll juice it and add less of the liquid to the batter. We'll see, but I will definitely post about it. Thanks for trying the recipe, and glad it worked out. Happy eating! This is so inspiring!! Great job, with the kitchen chemistry, sounds like you made it work just right. Orange would be an incredible addition to this cake, as you’ve discovered. I am actually planning on trying it with blood orange sometime while their still in season – we’ll see what I come up with, and I actually think that a meringue would be a good idea with the blood orange one, due to all the added moisture. Perhaps I’ll juice it and add less of the liquid to the batter. We’ll see, but I will definitely post about it. Thanks for trying the recipe, and glad it worked out. Happy eating!

]]> Comment on My String Cheese Incident by Mara http://halfpintfarm.com/recipe/my-string-cheese-incident/comment-page-1/#comment-28916 Mara Wed, 25 Jan 2012 01:43:08 +0000 http://halfpintfarm.com/?p=1479#comment-28916 The cheese is definitely hot and you really should use gloves. I just had extra hot water nearby to add to the water bath as needed, but it kept warm enough, if my memory serves. Good luck! The cheese is definitely hot and you really should use gloves. I just had extra hot water nearby to add to the water bath as needed, but it kept warm enough, if my memory serves. Good luck!

]]> Comment on My String Cheese Incident by Geezer Bela http://halfpintfarm.com/recipe/my-string-cheese-incident/comment-page-1/#comment-28905 Geezer Bela Tue, 24 Jan 2012 23:29:07 +0000 http://halfpintfarm.com/?p=1479#comment-28905 I have made the 30 min mozzarella and it was good, but did not realize that you can do string cheese that way. Thanks for the tip. I have two q's: 1. when you pour in the boiling water, do you then keep the water at a certain temperature? and 2. doing the 30 min mozzarella, the method called for using rubber gloves, because the cheese is hot. Could you handle the cheese without gloves? VTY, Geezer Bela I have made the 30 min mozzarella and it was good, but did not realize that you can do string cheese that way. Thanks for the tip. I have two q’s: 1. when you pour in the boiling water, do you then keep the water at a certain temperature? and 2. doing the 30 min mozzarella, the method called for using rubber gloves, because the cheese is hot. Could you handle the cheese without gloves?
VTY,
Geezer Bela

]]> Comment on Favorite All-Time Recipes #2: The Cake I Make by vonmoishe http://halfpintfarm.com/recipe/favorite-all-time-recipes-2-the-cake-i-make/comment-page-1/#comment-28606 vonmoishe Thu, 19 Jan 2012 17:23:45 +0000 http://halfpintfarm.com/?p=107#comment-28606 Mara, thanks for your response. I made it with a blood orange in order not to have to mess with the sugar, and it was too bitter. Incidentally, it was also too dense in the middle, likely from the added moisture of a bigger fruit and from having open the oven halfway through cooking to rotate the pan. I tried it a second time, using 3/4 of a tangelo. I also incorporated the wet ingredients one at a time to improve the emulsification, and used 3/4 of a cup of flour to make up for the fact that a tangelo has more moisture than a lemon. Finally, just to be on the safe side, I separated the eggs and made a meringue with the whites and a few tablespoons of sugar I reserved from the start. I folded the meringue into the mixture at the end, and then dumped it into the pan. I did not open the oven during the cooking. It was awesome! It may have worked just fine without the meringue step, and I may try it that way next time, but it certainly tasted great. Mara, thanks for your response. I made it with a blood orange in order not to have to mess with the sugar, and it was too bitter. Incidentally, it was also too dense in the middle, likely from the added moisture of a bigger fruit and from having open the oven halfway through cooking to rotate the pan.

I tried it a second time, using 3/4 of a tangelo. I also incorporated the wet ingredients one at a time to improve the emulsification, and used 3/4 of a cup of flour to make up for the fact that a tangelo has more moisture than a lemon. Finally, just to be on the safe side, I separated the eggs and made a meringue with the whites and a few tablespoons of sugar I reserved from the start. I folded the meringue into the mixture at the end, and then dumped it into the pan. I did not open the oven during the cooking. It was awesome! It may have worked just fine without the meringue step, and I may try it that way next time, but it certainly tasted great.

]]> Comment on Favorite All-Time Recipes #2: The Cake I Make by Mara http://halfpintfarm.com/recipe/favorite-all-time-recipes-2-the-cake-i-make/comment-page-1/#comment-28108 Mara Sat, 14 Jan 2012 02:15:15 +0000 http://halfpintfarm.com/?p=107#comment-28108 There was someone that did the recipe with kumquats and it didn't affect the sugar ratio by her accounting. Check out the recipe here: <a> title="Hippo Flambe">http://blog.hippoflambe.com/2010_01_31_archive.html</a> I would guess you could change the sugar to your liking, whether you wanted a little bitterness or sweetness to come forward. Good luck, and have fun baking! There was someone that did the recipe with kumquats and it didn’t affect the sugar ratio by her accounting. Check out the recipe here: title=”Hippo Flambe”>http://blog.hippoflambe.com/2010_01_31_archive.html I would guess you could change the sugar to your liking, whether you wanted a little bitterness or sweetness to come forward. Good luck, and have fun baking!

]]> Comment on Favorite All-Time Recipes #2: The Cake I Make by vonmoishe http://halfpintfarm.com/recipe/favorite-all-time-recipes-2-the-cake-i-make/comment-page-1/#comment-28100 vonmoishe Fri, 13 Jan 2012 23:32:43 +0000 http://halfpintfarm.com/?p=107#comment-28100 Have you tried making it with orange instead of lemon? How much less sugar would it require? Have you tried making it with orange instead of lemon? How much less sugar would it require?

]]> Comment on Year of the Dragon! by Sabrinajoy Milbury http://halfpintfarm.com/blog/year-of-the-dragon/comment-page-1/#comment-27829 Sabrinajoy Milbury Wed, 11 Jan 2012 21:37:49 +0000 http://halfpintfarm.com/?p=2100#comment-27829 Love dragons...their fiery passion and get up and go. Congratulations on all your milestones. Look forward to supporting you for many more years. Love dragons…their fiery passion and get up and go.
Congratulations on all your milestones. Look forward to supporting you for many more years.

]]> Comment on Tortillas and Chile Rojo = Labors of Love by Mara http://halfpintfarm.com/blog/tortillas-and-chile-rojo-labors-of-love/comment-page-1/#comment-27591 Mara Sun, 08 Jan 2012 14:41:59 +0000 http://halfpintfarm.com/?p=2117#comment-27591 Nice memory, Phil! Yes, that's true - some chiles will shine, but not all in my experience. I rely on the smell more than anything. Yum! Nice memory, Phil! Yes, that’s true – some chiles will shine, but not all in my experience. I rely on the smell more than anything. Yum!

]]> Comment on Tortillas and Chile Rojo = Labors of Love by Phil http://halfpintfarm.com/blog/tortillas-and-chile-rojo-labors-of-love/comment-page-1/#comment-27540 Phil Sat, 07 Jan 2012 15:35:44 +0000 http://halfpintfarm.com/?p=2117#comment-27540 Love this post Mara! One technique I remember from dad when toasting the red chiles and determining if they are done is once they start to sweat you know you're seconds from done. It never fails that once I notice the shine I'll notice immediately after a bit black and I'll quickly take them out to find perfectly toasted chiles. Love this post Mara! One technique I remember from dad when toasting the red chiles and determining if they are done is once they start to sweat you know you’re seconds from done. It never fails that once I notice the shine I’ll notice immediately after a bit black and I’ll quickly take them out to find perfectly toasted chiles.

]]> Comment on Caldo Verde by Plumpest Peach http://halfpintfarm.com/recipe/caldo-verde/comment-page-1/#comment-24355 Plumpest Peach Wed, 30 Nov 2011 16:25:48 +0000 http://halfpintfarm.com/?p=1978#comment-24355 Soup has totally been the name of the game as of late. Must make. Soup has totally been the name of the game as of late. Must make.

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