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Fine Cooking letters to the editor

skeeters's picture

I read the letters to the editor and shook my head when people complained about not being complicated enough..Your magazine is just great. I'm not an advanced cook but I find at least one thing to cook each month that tastes divine. I'm a more confident cook now and you have expanded my dishes.  I get a lot of compliments and give you the credit


Edited 1/4/2009 6:53 pm ET by skeeters

bwf17's picture

(post #39587, reply #31 of 50)

I agree Jean....the changes in FC and FG are going to make me not renew either magazine.


 


 
 
Jean's picture

(post #39587, reply #32 of 50)

I think they're trying to appeal to a different demographic. Take the article on soups for example. I've been making soups for eons and there was nothing new there for me. The croissants article interests me, I've never made them. But I know how to ice a cake. You get my drift.  Maybe, like threads, they are focusing the articles on the beginner, rather than the experienced. And maybe that's where the market is now.  And maybe I have enough magazines and cookbooks anyhow. :)


You can't change the past, but you can ruin the present by worrying over the future.


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gretchen's picture

(post #39587, reply #33 of 50)

That is exactly what the BA people "blamed" it on--appealing to a younger demographic and not paying attention to the loyal following they had.  The soup article actually confused me, old f a r t that I am and soup maker extraordinaire also!!


AND I got over wanting to make croissants about 30 years ago, before we could even buy ANY, and I only dreamed of what I had had in France.  I might try again, but probably not.  Doesn't mean others wouldn't want to, of course, but I would guess I was about THAT age they are trying to appeal to.  ;o)


Gretchen
Gretchen
Barbara48's picture

(post #39587, reply #35 of 50)

I , too, found the new format distracting. There were a few things I planned to try.However, do I really want to go out and buy baba pans? I think there should always be something challenging for the cooks who wants to try something new. I did not get much from the soup recipes. I thought that was boring.

Gretchen's picture

(post #39587, reply #36 of 50)

Yes, I noticed that for that recipe also, although the traditional cake is what is calling me. I think I would use my Bennington custard cups for it, if I wanted to make it, but that is definite "turnoff". Should have offered an alternative.

Gretchen

Gretchen
KarenP's picture

(post #39587, reply #37 of 50)

And maybe I have enough magazines and cookbooks anyhow. :)


 Lie down, have a little nap, you'll feel better when you wake up.

Jean's picture

(post #39587, reply #38 of 50)

LOL.  I did that earlier today and ended up having 'daymares' and wishing I had cooked something instead.


You can't change the past, but you can ruin the present by worrying over the future.


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
KarenP's picture

(post #39587, reply #39 of 50)

  I want to make it all in one day..it can be a problem.  There is a tres leche cake in the works for a birthday at the work place.  A good start.

Jean's picture

(post #39587, reply #40 of 50)

Somehow that one never appealed to me. I've never tasted one, much less made one.


You can't change the past, but you can ruin the present by worrying over the future.


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gretchen's picture

(post #39587, reply #41 of 50)

Once you taste it you will change your mind. EVEN this non-sweet person LOVES tres leches!!

Gretchen

Gretchen
Jean's picture

(post #39587, reply #42 of 50)

Do you bake yours in a   9x12 pan? Do you frost it or sauce it?


You can't change the past, but you can ruin the present by worrying over the future.


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
KarenP's picture

(post #39587, reply #43 of 50)

  Not Gretchen, but I use a 9 inch spring form.  If you're game, I'll type the recipe for you.

Jean's picture

(post #39587, reply #44 of 50)

Hi Karen--I have this recipe printed out.  Is yours the same?


http://yougonnaeatallthat.blogspot.com/2006/03/tres-leches-cake_25.html


I'm thinking about doing it for my DGD's birthday. What do you think?



You can't change the past, but you can ruin the present by worrying over the future.


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
KarenP's picture

(post #39587, reply #45 of 50)

This is the one that I make. It's a little different. I think that one looks good and I know this one is good.  the cajeta is the caramel and you could use the sweetened condensed milk caramel or use the one from the other recipe. The envinada is how dark it is.  It seems like the cake would turn to mush, but it doesn't.  If there is excess liquid, I just pour it off when I move it to a plate and it will always weep..it's supposed to. If I'm hanging around the house, I ladle several times.  The women in my office claim this like their grandmothers used to make.


Pastel Tres Leches  (serves 10 - 12 easily)


Cake:


1 cup all purpose flour


1 tsp baking powder


½ tsp salt


5 ounces unsalted butter, at room temperature


1 cup sugar


5 eggs at room temperature


2 tsp vanilla extract


1 orange, zest only, grated


 


Preheat the oven to 350


Line the bottom of a 9 x2 inch spring form pan with parchment, butter and flour


Whisk together flour, baking powder, and salt


 


Beat butter and sugar until creamy and fluffy


Add the eggs one at a time, incorporating fully


Add vanilla extract and orange zest


Continue to beat until pale yellow


Gradually add the flour


Pour in pan, bake 30 – 35 minutes until it tests done


 


While the cake is still hot, run a knife around the outside edge and poke lots of holes with a toothpick, ice pick, or narrow skewer


Pour/ Ladle the flavoring over the top


Let rest at least 3 hours before frosting


 


Flavoring:


1 – 12 ounce can of evaporated milk


¾ cup cajeta envinada


1 cup heavy cream


1 cup half and half


½ cup orange liquor (optional) (I either skip this or use less ¼ to 1/3 cup)


 


Whisk together


 


Frosting:


1 cup heavy cream


2 tblsp powdered sugar


1 ½ tbsp vanilla extract


 


Whip the cream


Add the sugar and extract


Spread over the unmolded cake


 


 

Jean's picture

(post #39587, reply #46 of 50)

Thanks, Karen.  Copied and printed. I like the idea of using a springform pan.


You can't change the past, but you can ruin the present by worrying over the future.


http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Gretchen's picture

(post #39587, reply #48 of 50)

I'd have to say it is LONG ago I made one, but have eaten them at a South American restaurant we have. I really like the flavors.

Gretchen

Gretchen
CelticKate's picture

(post #39587, reply #34 of 50)

At first, I thought I would just let my subscription run out.   I cancelled by subscription instead because I really don't like it anymore.  This was the magazine that inspired me to start cooking.  I'll still go back to the issues I have when I need a recipe, but I'm afraid that the love affair I had with FC has come to an end.  It will be interesting to see how the magazine does going forward.  I wonder if their intent is to get rid of the hard copy at some point and just be an internet source?

Marie Louise's picture

(post #39587, reply #47 of 50)

You have a good point-you can cancel at any time.

From the FC website: "100% SATISFACTION GUARANTEE: If you are not completely satisfied, you may cancel at any time, and we'll immediately refund your payment in full. No questions asked."

For those of you who are upset, you may want to consider doing this. You can always re-subscribe when and if you like it again...

bjb0777's picture

(post #39587, reply #49 of 50)

Mine has not come yet..but when I read "beach Mail" after I came in from shovelling!! I did say a bad word or 2!!! Barb

Gretchen's picture

(post #39587, reply #50 of 50)

I guess that was an unkind cut!! It is what it is. We had as guests our dear friends from Minnesota--I would guess they would be dealing with "snow mail" also.

Gretchen

Gretchen