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Just stopping by to say Hi!

post #1 of 3
Thread Starter 

Hi, just wanted to do a quick intro (cause I was told to), so Hi! I live in the beautiful Hudson Valley of New York State. I've been cooking all my life but still want to learn. That's how I found this site - I was looking for the answer to my question - why didn't my Gefilte Fish make an aspic. And here I am. Still looking.

Thanks and happy cooking!

Renee

post #2 of 3

Hi Renee! Welcome to Chef Talk. I'm a home cook too. I've learned a lot being part of the community here, and hope you get a great deal out of being part of the site as well.

 

The Hudson Valley makes me think of foie gras, and your gefilte fish reference makes me think of an incident when I was nine years old (fish scales in my hair- enough said!) as well as Passover preparations under way. I have almond macaroons in the oven as I write this. I hope you've gotten an answer to your fish question so far, but I bet fish frames (bones) were part of it. I'm certain someone came to your aid, but if not, let a moderator know right away. I apologize for the lag in responding and hope no real harm came of it. blushing.gif

 

We hope you take some time to cruise through the whole site, including the cooking articles, cookbook and equipment reviews, photo galleries and more. There's so much here! 

 

Welcome--

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #3 of 3
Thread Starter 

Oh! Thank you so much for your response. I didn't even know that you had responded. I didn't receive a notification email - (have to check out my preferences in my profile). Well, I hope your macaroons were delicious, chocolate or almond? I can proudly state that my Gefilte Fish was a success! and it did make an aspic! Don't know what was so different in the second batch then the first except that I was more careful in straining the broth before pouring it over the finished fish. As I was creating the fish mixture I was wondering how the fish would taste if I were to add some unauthodox seasonings - such as Tarragon or Parlsey to the fish before the simmer. Have you ever tried that? My mother would probably frown on the change of recipe cause her mom didn't have such things in the old country - but what else are daughters for then to challenge the status quo.

I also made an 8" flourless chocolate cake from a 1981 cookbook called The Complete Passover Cookbook by Frances R. AvRutick. In it she directs you to bake the cake for 30 minutes at 325 or until a toothpick comes out clean from the center. At 30 minutes in, the center was not even set. I put it back for another 10 minutes and still wet. Another 5 and wet, another 5 and wet. A total of 60 minutes in the oven (and I know my over thermometer is accurate) and finally done! I have never seen such an inaccurate time measurement before. Have you? The cake came out fine although I baked it the same day I served it and I should have let it set for a day or two to develop that $15/lb chocolate taste.

Well, hope you are enjoying whatever there is to enjoy.

Thanks again for responding, have a good night.

Renee

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