@abasket that recipe sounds delicious and I know my H would love it. I don’t have a springform cake pan, but I suppose I could just use a regular cake pan and try it.
@abasket he would probably love that cake. My D has taken over the dessert portion of the birthday celebration. I’m still learning that I don’t have to be in charge of the whole meal.
One of the things I liked about the coffee cake was the more "crisp’ outer edge and the moist inside of the cake. I think you’ll probably still get that in a regular cake pan? The springform pan was just nice because you could reveal the sides of the cake and see that firm crusty edge.
I always thought one reason for a springform was the ease of getting the cake out, especially one that’s more delicate in the middle. No need to turn it over to get it out, then again, to get it topside up. You just take off the ring and it’s easier.
So with a regular pan, I’d be inclined to butter the pan, then layer the bottom with a circle of buttered parchment and a similar strip around the walls. Less chance of anything sticking/falling apart. But no, the edge wouldn’t be as crispy.
It’s complicated. Much easier to just buy a springform. The cheap ones are fine for occasional use.
Since we’ve all been home during the pandemic I’ve been using the time to cook with and teach our son since (hopefully) he’ll be in his own apartment next year. All of my favorite recipes are neatly categorized on our home network storage, complete with my added notes. I’ve taken extra time to teach him some oy my recipes that were handed down from his great grandmother- tamales, mole, pozole and more. I also have recipes for our favorite “quarantine” cocktails, and I plan on gifting him a copy on a USB drive as a gift. And, speaking of gifts, I just order him a really nice Japanese chefs knife for Christmas - hand forged, beautiful and functional. I just received tracking info for it as it was shipped from Tokyo. Something he can use and remember cooking with me in the days of covid.
I just ordered a springform cake pan on Amazon that will be here on Monday so I can try the blueberry cake recipe.
Sorry, I am late in seeing your request but maybe for next time. We all love this one. Hint: use more blueberries than called for.
https://www.food.com/recipe/best-lemon-blueberry-bundt-cake-176927
Rivet2000, I would like your recipes for tamales, mole, …
My kids had a few good knives on their wedding registry. Each one probably cost more than all my knives, ever. A new generation.
Made a big pot of shrimp/chicken/andouille sausage/okra gumbo in the instant pot for lunch. And dinner…and maybe lunch again.
What a wonderful silk purse you’ve made out of the sow’s ear pandemic! <3
I wish I could take cooking classes from you to learn how to make tamales, mole, etc.
IMO, all one needs is a really good chef’s knife, paring knife and bread knife.
Ya, current opinion is just those 3 knives . The kids already had one.
So, Rivet 2000, perhaps post the tamale recipe here?
What are examples of a good chef’s knife, paring knife, and bread knife? I’d like to upgrade.
I love the design of a bread knife and use mine for so much more than bread. It’s also the way it lays in my hand (what words do I use? Right weight, right balance.) My fav chef’s knife is an old, old wooden handled one that just takes a beating and keeps on ticking. So to say. Resharpened by DH many a time. I use that for slicing vegetables, too, more than a paring knife. I suppose the way I use these is treason to some.
I’ll be curious about recommendations, too.
My recommendation for a wonderful chef’s knife. This knife makes chopping a massive pile of vegetables an absolute pleasure! The way we looked at the cost is that it is about what it would cost to take our family of four out to a nice dinner once.
https://www.crateandbarrel.com/shun-premier-7-santoku-knife/s591826
We have a set of Wusthof with some Global and Henckels gifted in. I like the heft of the Wusthof; DH prefers the Global. We’ve been giving our son a Wusthof each Christmas, and I agree with @doschicos that you don’t need the full set.
No treasonous (mis)uses of knives IMO, @lookingforward. The boning knife is my favorite, and I never use it for boning. I think it beats all our other knives for slicing tomatoes. And I use the bread knife for slicing (sawing through?) the tops of raw artichokes as I don’t care for the bend-n-snap method.
I use a MAC chef’s knife. I’ve had it for a few years now. I did a lot of research before asking for one for Christmas 2 years back. I had been using knives I received since before I was married and they had been worn down too much from repeated sharpening. I cook a fair bit.
One of my kids asked for the MAC for their birthday this year because they liked mine.
Here are some recent articles touting the MAC (and some other chef knives).
https://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cooks/
https://www.epicurious.com/expert-advice/best-chefs-knife-article
https://kitchenknifeguru.com/knives/best-chef-knives-six-recommendations/
https://www.foodandwine.com/lifestyle/kitchen/best-chefs-knife
I made the chicken pot pie last night in the cast iron skillet and it was a hit. The flavor was really good and the bottom crust didn’t get soggy.
Here is the recipe I used:
https://www.melissassouthernstylekitchen.com/double-crust-chicken-pot-pie/
I’ve used a set of Henckels for years. The 8" chefs knife gets most of the work with the 7" santoku coming in second. I was gifted a Kramer/Zwilling 8" damascus chefs knive that is really nice to use and has held the best edge.
The knife I’m gifting to S for Christmas is quite special (Yu Kurosaki) and I hope it will always bring him great memories of cooking together.
I bought my H a Shun Fuji chef’s knife as a birthday present; It is by far his favorite. We also have a set of Wusthof knives. I prefer the Wusthof chef’s knife because It feels more comfortable to me.
There is an independent kitchen store in my area and I take the knives there for sharpening. It’s a good way to support a local business and fun to browse when I am there.
That pot pie recipe looks good.
Rainy and cool weather here has me cooking up a storm. Yesterday I made this a super yummy molasses brown bread and cream of potato soup.
Tonight is looking like a chili night.