Posted on 10/31/2021 11:14:58 AM PDT by Jamestown1630
Ina calling us “divisive” b/c we won’t obey liberal dictates.....has soured me on all her recipes.
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Leaving behind a sweet legacy: Tributes to restaurateur Ado Campeol dubbed ‘the father of Tiramisu’ as he dies aged 93
UK Daily Mail ^ | 10/31/2021 | Jonathan Rose
Posted on 10/31/2021, 3:26:28 PM by DFG
An Italian restaurateur, dubbed the ‘father of tiramisu’, has died aged 93. Ado Campeol, the original owner of Le Beccherie restaurant in Treviso in northeastern Italy, died at his home on Saturday. Although disputed, Mr Campeol and his wife, Alba, are considered to be the inventors of the famous dessert.
The dish, now a staple of Italian cuisine, was never patented by the family, but appeared on the restaurant menu in 1972.
Le Beccherie, one of the oldest restaurants in Treviso, was opened by the Campeol family in 1939.
But it wasn’t until Mrs Campeol was pregnant in 1955 that tiramisu was invented. Campeol’s son Carlo, who now runs the restaurant, said: ‘When Alba was breastfeeding me a few years earlier, she had turned to mascarpone mixed with sugar and biscuits soaked in coffee to keep her energy up, which is traditional in Treviso.’ (Excerpt) Read more at dailymail.co.uk ...
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Good idea.
Well, if I knew everything about everyone who creates all the content and resources I use, I’d probably not buy or use much of anything. And I’m not real big on boycotting people and things. I prefer ‘pro-cotting’, like we did with the Goya CEO.
At any rate, I bought Garten’s books long before any of this; and haven’t had much interest in recent years - when we got rid of Cable and got Roku, there was so much new stuff on YouTube that I got interested in other cooks and chefs.
I don’t think turkeys are ‘vegetarian’ in Nature. They eat things like small lizards, slugs, worms, insects...
Aldi has Butterball Turkeys for $.87/lb. Can’t beat that.
That’s a good price. I don’t think I’ve seen them anywhere for less than $1 in years.
The grocery chain we usually use is giving them away free, if you spend a certain amount of money over a couple of months. That wasn’t hard to fulfill.
I am in no way a good cook, so I use 2 methods for my evening meals. I either fry it or I boil it. An advantage I have is I am not a finicky eater and can eat just about anything.
I hate doing dishes so I will sometimes eat out of the pot if I have boiled the meal.(like spaghetti with added sauce)
Or when I boil carrots, potatoes, turnips, mushrooms, onions, shallots, together for about 35 minutes.
I will leave the leftovers in the pot ,put the pot in the refrigerator and reheat and eat the leftovers on another night.
Frying will make another dish necessary.
I will take a steak and marinate it in a plastic bag, using an Italian salad dressing. Then put seasoned bread crumbs on it and fry it for 3 min one side and 4 min the other side and remove the steak, and then throw in some canned baked beans to heat them up. Pretty basic , no grilling or oven in involved.
I am only looking for very simple suggestions and don't want to get involved with thing like get a ribeye steak, sear it on the grill both sides then put it in a 350 deg oven etc. Too complicated.
I am using peanut oil, virgin olive oil, and butter in the fry pan. In the boiling pot I will add in some meat flavoring cubes.
Any simple suggestions that involve a fry pan and a boiling pot will be appreciated. -Tom
https://www.thedailymeal.com/recipes/white-castle-stuffing-recipe
Years ago my mom got tired of cooking turkey so she started serving KFC!
Frying is not good and not necessary.
Those inexpensive turkeys are perfect to grind up to make turkey breakfast sausage. I throw a few slices of raw bacon in the grinder too plus spices, portion to 2 patties and freeze. Delicious and very economical breakfast meat. If I can find any this year I will buy 2 just for that.
You reminded me of a parody of the Rockwell painting; I always get a kick out of this:
https://www.pinterest.com/pin/449585975270634809/
Breakfast is a good one-pan meal; I think I could eat breakfast for any meal.
By the way - your shark page is very interesting - and that was a lot of work!
Best made day or two ahead to let flavors meld.
Pumpkin Spice Tiramisu / Ree’s recipe
Filling: 5 large egg yolks, 1/4 cup sugar, 1/2 cup bourbon option, 1/2 pound mascarpone, 15-ounce can pumpkin puree, cup whipping cream, 1/2 cup loosely packed brown sugar, 3 teaspoons vanilla, teaspoon ground cinnamon
Espresso Syrup——2 teaspoons instant espresso, 1/2 cup brown sugar, teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg.
To assemble: 94 store-bought ladyfingers, 3-ounce square semisweet chocolate, for grating, 36 crushed gingersnap cookies (1 1/2 cups total)
Directions For filling: Bring some water to a boil in a saucepan, then reduce the heat to a simmer. Find a heatproof mixing bowl that will fit over the top of the pan, but not sink it all the way in. (Do-it-yourself double boiler!)
Put the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the bourbon and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 5 minutes. Remove from the heat, then cover with plastic wrap and refrigerate until cool, 20 to 25 minutes.
Place the mascarpone cheese and pumpkin puree in a bowl and stir until smooth. Combine the whipping cream, brown sugar, vanilla and cinnamon in a separate mixing bowl and whip until not quite stiff. Add the mascarpone and pumpkin mixture to the whipped cream mixture, followed by the chilled egg mixture. Fold gently until mixed well. Cover with plastic wrap and refrigerate for 1 hour.
For the espresso syrup: Bring 1 1/2 cups water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso, then stir until dissolved. Add the brown sugar, cinnamon and nutmeg and stir until the sugar has dissolved completely, 1 to 2 minutes. Set aside.
To assemble: Arrange the ladyfingers in a single layer in a 9-by-13-inch pan, breaking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Plop a third of the chilled mascarpone/pumpkin mixture on top and spread it into a thin layer. Grate over a thin layer of chocolate and sprinkle over 1/2 cup of the crushed gingersnaps
Repeat the process 2 more times, finishing with the crushed gingersnaps. Cover and refrigerate for 3 hours or up to overnight before serving. This will allow for more moisture to soften the cookies and for the whole mixture to meld together.
Thank you for the complement.
I will send you a Freepmail. -Tom
Get an air fryer.
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