by Julia Schrenkler
Member since:
August 31, 2005

Looking for more food questions! Reply here - you might appear on the Splendid Table radio show!

November 27, 2006 03:26 PM EST
views: 55 | comments: 11

First, a big thanks to those that participated in the last round of questions! Both Kurt Michael Friese and Diana Raabe were on the radio LIVE with Lynne for her Thanksgiving Turkey Confidential special. It was incredibly fun!

I'm hoping more Gather folks will step up to the plate (sorry, food pun) and share their questions here to possibly appear on The Splendid Table radio show.

Do you have a holiday meal dilemma? A general question about food, wine?

Reply with your question in the comments!  Not only are other Gather cooks good at answering questions, but you could end up on the radio. Just let me know if you're interested and check your Gather mail!

________________________
Julia Schrenkler
American Public Media Interactive Producer

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Comments: 11

Tom Gerace Nov 27, 2006, 5:50pm EST
Ok, Julia, I am submitting this one for my mom. Years before I was born, Mom learned a trick for preparing lasagna that makes it hold its shape better when being cut and served: freeze it overnight before baking.

My question: does this really work (don't tell Mom I asked that part) and, if so, why?
Dorine H. Nov 27, 2006, 7:00pm EST
I'm preparing to adopt older orphans from Ukraine, old enough to know their country's traditions. What foods will they be happy to see me make for them and where can I get the recipes?
Julia Schrenkler Nov 27, 2006, 8:38pm EST
Hi Tom! Hmmm that sounds like a handy trick, though I sure can't bring the science. We'll find out if the backstory. And don't worry, your secret question is safe here on the Internet ;-)

Wow, Dorine. That's a really wonderful and caring way to welcome someone - particularly someone who has been through such a painful and difficult time - into your home. I am anxious to see what Lynne and other cooks recommend to you.
Steviewest ;-) Nov 27, 2006, 10:19pm EST
Julia, I remember my mom putting the dinner rolls for our holiday meals in a brown grocery bag and sticking it the oven on low heat to warm them. But now, I keep thinking, I've heard that those bags are made from recycled materials that could be harmful. Is that true?

(sw: Happy Thanksgiving)
Julia Schrenkler Nov 27, 2006, 11:07pm EST
Hey Stevie! Great question, and I've heard different takes on it. We'll see if the Splendid Table recommends this - or as I suspect, other ways - to prep dinner rolls.

(SW: Happy Tday to you too. It wasn't enough family time last weekend, I'm still in quality time mode here. You have a good day? I think I spotted here on Gather that you travelled to be with family?)
Monica Kennedy Nov 28, 2006, 5:26pm EST
My Aunt Ginny was an excellent cook - I ave posted many of her recipes her on Gather. One I do not have is her home made Red Velvet Cake. It was dense and moist with a superb cream cheese frosting. What is the best recipe to make a similar cake? Another question I have is what are some easy, home made bread and cake recipes that can be made in mini loaf pans to be given as gifts? I have a few Diabetics to consider, so I would like some recipes that are good for them too.

Also, feel free to check out one of my Aunt Ginny's holiday classic recipes posted here on Gather - Aunt Ginny's Molasses Cookies. These are a moist and chewy must have cookie for the holiday - best eaten warm! Enjoy!
Charlene Sharp Nov 29, 2006, 3:25pm EST
Julia, I Have always wanted to know the ingredients for a real English verison of The Plum Pudding. I would like to serve one with the flames.
Diana Raabe Nov 29, 2006, 6:10pm EST
Is it true you can flame just about anything with a little brandy?
Julia Schrenkler Nov 30, 2006, 11:07am EST
Well I've set things on fire without it... *grin* Thanks for the question, Charlene. I've never tasted/tried it!

Monica you ask a good question and again reminded me that home made recipes can be a legacy.
Seth Hager Dec 3, 2006, 6:18pm EST
Here's a nonseasonal question I've had since last spring. Asparagus tips. Does this refer to the tippy tops of asparagus? I've read or heard lots of mentions in old books etc. Why are they considered to be the best part? It seems to me that the stalk of the asparagus has a wonderful flavor, but the tips are bitter with very little asparagus flavor. Of course I understand the tops look great as a garnish to soups etc., and we need to eat the whole thing to have the full asparagus experience.
Julia Schrenkler Dec 4, 2006, 12:48pm EST
Hi Seth - I think it varies, but I always figure on 4 inches plus for asparagus tips. I'll see what Splendid Table has to say!

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