tag:blogger.com,1999:blog-1447869308121684572.post8197423555014845892..comments2023-10-12T02:37:04.070-05:00Comments on Kartoffelklösse Project: Schneewittchenkuchen a.k.a Snow White CakeThe Retro Cooking Guyhttp://www.blogger.com/profile/15651409920124708016noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1447869308121684572.post-29847806813041096392014-12-28T18:43:05.020-06:002014-12-28T18:43:05.020-06:00Will get around to an Italian Beef for you very so...Will get around to an Italian Beef for you very soon, but you MUST get a good quality meat slicer to cut the beef very thin. Some butchers (not many) will slice a beef that you cookedThe Retro Cooking Guyhttps://www.blogger.com/profile/15651409920124708016noreply@blogger.comtag:blogger.com,1999:blog-1447869308121684572.post-87041360763267213202014-12-17T12:16:22.665-06:002014-12-17T12:16:22.665-06:00Door County!
That brings back childhood Chicago s...Door County!<br /><br />That brings back childhood Chicago summer vacation memories.<br /><br />Food question, have you ever tried to duplicate an italian beef, true restaurant style (are italian beef/hot dog places called restaurants?), out of your kitchen? Hope to see a Christmas food posting! <br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1447869308121684572.post-5276115292928417862014-11-18T22:58:31.604-06:002014-11-18T22:58:31.604-06:00If the cherry juice was not heavily sweetened, you...If the cherry juice was not heavily sweetened, you could whisk in a bit more sugar, and then reduce it over medium heat. If it cooks too long at too low of a temperature you will get glue. If it already has a bunch of corn syrup, you can just go ahead and reduce it. The thickening thing is similar to what you would get making jam-cherries have a fair amount of pectin in them, so you need to grab every metal spoon you own, place them on a plate by the stove, and start checking the glaze to see if it is sheeting across the spoon. If it falls off in clumps, it will set hard like jelly, so you want to keep it fairly thin. <br /><br />Or, you can cheat and use a bit (a very small bit) of cornstarch diluted in water that you add to the liquid as it boils. Immediately remove it from the heat because if left to cook too long it will thicken too much. <br /><br />But hey, either way you got cake! What's more, you spent quality time baking with your spouse, which is lovely.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1447869308121684572.post-41998773972404538662014-11-03T13:06:38.536-06:002014-11-03T13:06:38.536-06:00Actually I didn't have a photograph to look at...Actually I didn't have a photograph to look at and went online. There were many pictures where cherries were, or were not on top. <br />There is another cake (Donauwellen a.k.a. Danube Waves, and is often confused with the Snow White. <br />Fearing that the cherries would be too tart I decided to hold back. Keep in mind that these cherries were Door County sour cherries, not sweet like cherry pie filling.<br />Yes that was melted chocolate. <br />Hey... Not a baker The Retro Cooking Guyhttps://www.blogger.com/profile/15651409920124708016noreply@blogger.comtag:blogger.com,1999:blog-1447869308121684572.post-73105041576054207072014-11-03T09:02:27.734-06:002014-11-03T09:02:27.734-06:00Why wouldn't you have put the cherries between...Why wouldn't you have put the cherries between the layers of cake?<br /><br />That was melted chocolate on top?Anonymousnoreply@blogger.com