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New Hampshire Vulgar Wine Causes Trouble

New Hampshire Vulgar Wine Causes Trouble


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The 4-letter word in the name is making waves with consumers

Frankly, if anyone has ever listened to Britney Spears' song "If You Seek Amy," we think this wine is no more offensive than that. Still, consumers are none too happy about a New Hampshire wine naming a 2010 red blended wine "If You See Kay."

Yeah, that four-letter-word-sounding name is being protested all the way to the State Liquor Board, with many arguing that it doesn't lend a nice image to the state of New Hampshire. However, the wine from Hundred Acre vineyard is selling very well — 10 cases in the last week. (We knew those funny-named wine bottles would sell the best.) So far, owners have agreed to put the wine in the back of the store so children don't see the bottles.

So what does If You See Kay taste like? It's an Italian red blend from the state of Lazio; according to a wine seller's website, "she’s soft, creamy, juicy, rich, and powerful all at the same time. A dark and brooding wine, hints of imminent danger, ripe with confidence and purpose; on a mission." We'll let you guess what that means.


4 Common Biscuit Problems and How to Solve Them

There’s nothing better than a flaky, buttery, freshly baked biscuit on a lazy Sunday morning. But all too often, we struggle to replicate the perfect diner-style biscuit in our home kitchens and instead end up with a dry, dense, or crumbly baked good that barely passes the muster. To the rescue: We dug into the most common problems people experience when baking biscuits and the strategies that will help you produce a fluffy, golden-brown breakfast treat every time. 


Rule 1: Drink Like an Italian

The first time I realized there might be an art to drinking was in 1996, during my senior year abroad. I was sitting at a café in Siena, Italy’s Piazza del Campo with a bunch of my Birkenstock-wearing classmates. We pointed to the crimson-red drinks everyone was drinking—a pitcher of beer seemed badly out of place. “We’ll have two of those,” we told the bow-tied, white-jacket-wearing server. Soon a highball filled with ice and what we would later learn was Campari arrived. It was flanked by a mini bottle of club soda, a lemon wedge, and a half-moon slice of orange. We mixed the two liquids together and garnished it with the citrus. It was refreshing, pleasantly bitter, and mildly sweet. We ordered another.

Around us, none of the tables crowded with multigenerational friends and families were hooting and hollering or screaming at the top of their lungs about how hammered they were. There was no TV, no Golden Tee golf video game, no Red Hot Chili Peppers blaring from speakers. We talked about European soccer and life after college, drank Campari and soda highballs, and snacked on fat olives, olive-oil-fried potato chips, and plates of thinly sliced prosciutto and melon. For the first time in my life, drinking became an elevated experience, something refined and romantic—something intoxicating, but for altogether different reasons.


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Love this recipe although it's not for everyone. Buttery, sweet and salty. I make them every year for the holidays.

I tried reducing the confectioner's sugare to 1/2 cup, and using green olives with pimento. They were less sweet, more tart and salty, and quite good with alcoholic beverages.

THESE THINGS ARE NOT SOOOOOOO BAD BUT THEY ARE NOT GOOD EITHER. I WOULD NEVER MAKE THEM AGAIN.(TRY ADDING SOME HONEY FOR SWEETNING. )

I made 300 of these for a Rotary Club fund raiser. It is called the Olive and Jazz festival and takes place in Los Olivos, CA. They have about 20 "O Chefs" that must make something with olives or olive oil and the public pays to come and taste the food and also wine. Each year there is a winner and I won last year with this recipe. It is outstanding. The chef from the local Italian restaurant keeps asking for the recipe. I will give it to him soon. I will be making these again at the end of the week for this years festival. I sprinkle grey sea salt on them when they come out of the oven.

Wonderful for the sweet and salty. MMMmmmmmmmm!

I love olives with a passion, and I am always willing to try new things, so I really looked forward to making these. I fell in love with them. My roomates were very sceptical but once they tried them they were addicted! They would not stop eating them.

I love all olives so this recipe appealed to me. We were disappointed and won't try it again.

This is a do again recipe. I have prepared these days in advance of a party and frozen them. They lose nothing from the defrosting.

This is a very interesting cookie. Take care not to let them brown very much. The edges should be liightly browned but the center shouldn't take on much color at all. The darker they get the more bitter they become. Probably a 7-10 min. baking time is more realistic. Also, instead of rolling them out I formed the dough into a log and refrigerated it overnight. Then I was able to cut them in slices with no trouble at all. I baked them on heavy teflon pans with no parchment. A very good recipe, worth making again.

This is supposed to be an appetizer, but is actually sweet and tastes like a cookie with olives in it.


Wine Causes Liver Damage, Too

Nov. 11, 2002 -- Wine may have other health benefits, but drinking too much of it can still put your liver at risk. A new study casts doubt over an earlier one suggesting that wine was less harmful to the liver than other spirits.

Earlier this year, a Danish study showed that wine drinkers were 70% less likely to develop cirrhosis than those who drank beer or liquor. Researchers said they thought that wine's antioxidant properties might somehow work to reduce the ill effects on the liver caused by the beverage's alcohol content.

But when French researchers tried to replicate those findings, they came up with very different results. Their study appears in the November/December issue of Alcohol and Alcoholism .

Cirrhosis is a potentially life-threatening condition that happens when scarring damages the liver and prevents it from working normally. Most cases of cirrhosis are caused by excessive alcohol consumption.

In the study, Stéphanie Pelletier of the Service d'Hépatogastroentérologie et Acoologie in Nîmes, France, and colleagues looked at 42 patients with cirrhosis and 60 healthy individuals. All of the participants were asked about their drinking habits and the type of alcohol they consumed, and researchers also evaluated their liver health.

Continued

In comparing the two groups, researchers did not find any significant differences in the amount of total alcohol consumption. In fact, the relative percentage of pure alcohol consumed from wine was significantly higher in patients with cirrhosis compared with those with healthy livers.

Researchers say their findings "confirm the absence of a link between the type of alcoholic beverage and the occurrence of cirrhosis is still valid."


Great Bubbly From England, Believe It or Not

The soils are hospitable, the climate is ripe, the vineyards are expanding and the wines keep getting better. English sparklers are a novelty no more.

MARLOW, England — Even though Henry Laithwaite was born into a prominent family of English wine merchants, he never imagined he would be selling English wine.

His ambition was to make wine, which in the 1990s meant leaving England. By age 17, he was apprenticing in France, and soon was working two harvests a year, in France and in Australia.

He eventually married, bought a vineyard in Côtes de Castillon (a lesser Bordeaux region) and set about growing merlot and cabernet franc, and trying to sell the wine.

By 2009, however, Mr. Laithwaite and his wife, Kaye, were thinking about starting a family and about moving back to England. Right about this time, English sparkling wine was beginning to be noticed, so he tried a few bottles and found it better than he had imagined. Before long, the Laithwaites had returned home with visions of a vineyard.

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In early 2010, they found a parcel with chalk-and-gravel soil on a south-facing slope in Marlow, a London bedroom community in the Thames Valley, near where Mr. Laithwaite had grown up.

They snapped it up, and by May 2010, the Laithwaites had planted the first piece of what is now 16 acres of chardonnay, pinot noir and pinot meunier — the trio of grapes used for almost all Champagnes and English sparkling wines. In 2016, the Laithwaites released their first wine, a lovely 2013 sparkling rosé.

Their label is Harrow & Hope. The ground is so stony, Mr. Laithwaite said, that they kept breaking equipment on the rocks. “We harrow and hope for the best,” he said.

The notion of English sparkling wine surprises many Americans, who still hold the notion of Britain as a culinary wasteland, with lukewarm ale the only beverage.

Yet London for a generation has been one of the world’s most exciting restaurant cities. And England, now in its third decade as a sparkling wine producer, is demonstrating that its bubbly output can be superb.

This is not to say that England or anybody else is ready to knock Champagne off its effervescent throne . England offers a mere trickle compared with the volume and diversity of Champagne. And the English wines, though inspired by and modeled on Champagne, are different, befitting a terroir that — although it may share certain geological features with Champagne — has its own singular characteristics.

What marks these sparkling wines as distinctively English is both a spirited, glowing acidity and an orchard-fruit freshness. When all is kept in balance, the wines can be delightful. If the acidity dominates, the wines can be astringent and rustic in an unpleasant way.

In visits to 10 producers both new and old during a quick trip in late November to southern England’s wine country, I was struck by the high level of quality and consistency, much improved since my last trip in 2011. It was most noticeable in the best cuvées, especially from the more established producers like Nyetimber and Chapel Down, which both issued their first bottles in the late 1990s.

Nyetimber planted the first major vineyard in Sussex specifically for sparkling wine in 1988. Long-established producers here have had an opportunity to see which grapes work best where, and to fine-tune both their viticulture and their winemaking.

Nyetimber just released its first vintages of what it calls its prestige cuvée, a 2009 white and a 2010 rosé. They are named 1086 after the year the Nyetimber estate was cited in the Domesday Book, the survey of England ordered by William the Conqueror, and are priced well beyond other English wines, about $190 for the white and $220 for the rosé.

The 2009 was silky, creamy and fine, with great depth, length and restraint, while the 2010 Rosé, with aromas and flavors of red fruit and herbs, was long, deep and harmonious. I thought they were the best English sparkling wines I had ever tasted, but they were soon joined by others.

Wiston Estate, situated in an old turkey slaughterhouse on a huge Downton Abbey-like dominion in Sussex, is a more recent entry — its first vintage was 2008. But under the winemaker Dermot Sugrue, Wiston Estate is making a number of wonderful sparkling wines from chalk soils in Sussex, including a rich, voluminous, lingering 2011 blanc de blancs and a savory, fresh 2010 blanc de noirs.

“We don’t know how good English sparkling wine can be,” said Josh Donaghay-Spire, Chapel Down’s head winemaker. “If we’re not pushing, then what’s the point? This is the birth of a viticultural region, right now. The pace of change is so rapid because everything is new.”

Chapel Down, which makes crowd-pleasing nonvintage sparklers, has also demonstrated how expressive and beautiful its top wines can be. A 2013 Kit’s Coty Vineyard blanc de blancs, from chalk soils in the North Downs of Kent, was elegant and linear, with creamy mineral flavors.

The 2013 Coeur de Cuvée is a tiny selection from the Kit’s Coty Vineyard that, unlike the blanc de blancs, was entirely barrel-fermented with indigenous yeast. It was complex, pure, savory and superb.

Many English producers are making excellent, less-expensive sparklers as well. Coates & Seely, which does not yet export its wines to the United States, offers a superb nonvintage Brut Reserve. I was thrilled to find it in a restaurant in Basingstoke.

Hattingley Valley in Hampshire, which planted its first vineyard in 2008 but gets most of its grapes through contracts with growers, makes a set of sparklers under its winemaker, Emma Rice, that are noteworthy for their gentle elegance and refinement. Its Classic Reserve is a featured holiday wine across the United States at Whole Foods Market.

What to Cook This Week

Sam Sifton has menu suggestions for the coming days. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.

    • One of the best things about Melissa Clark’s chile-roasted chicken with honey, lemon and feta is the sweet-and-sour drippings in the pan.
    • Yewande Komolafe’s glazed tofu with chile and star anise is a take on the technique behind Sichuan hui guo rou, or twice-cooked pork.
    • Mark Bittman’s shrimp burgers are perfect with mayonnaise, mixed with Texas Pete hot sauce and plenty of lime juice.
    • This spring-vegetable japchae from Kay Chun is made with the Korean sweet-potato noodles known as glass noodles.
    • Millie Peartree’s brown stew chicken is built on a base of store-bought browning sauce, a caramel-hued burnt sugar concoction.

    The early pioneers of English sparkling wine were bold, though idiosyncratic in the way of visionary entrepreneurs. Since then, aside from the lessons of experience, almost all of the newer winemakers have been trained professionals this has helped to make the wines more consistent.

    “The influx of capital and professional expertise has been a step up from untrained eccentrics,” said Simon Robinson, the proprietor of Hattingley Valley, who saw winemaking as a way of diversifying his family’s agricultural business.

    The growth in English sparkling wine is apparent all over the south of England. From Kent in the east through East and West Sussex, Hampshire, Dorset and as far west as Cornwall, new vineyards for sparkling wine are being planted at a dizzying rate. Winemakers who once imagined they were bound for France or Australia are instead staying home in England to make sparkling wine.

    Since 2010, the vineyard area for the three main sparkling wine grapes has more than tripled, rising to about 4,490 acres in 2017 from about 1,360 in 2010, according to Wines of Great Britain, a trade group.

    Most of the new vineyards are far bigger than the Laithwaites’s and much better financed. Mark Driver was an investment manager and his wife, Sarah, a solicitor, when they caught the wine bug in the early 21st century. After tasting some English sparkling wines in 2009, they bought almost 600 acres in the South Downs of Sussex near Polegate, just three miles from the English Channel.

    So far they have planted more than 200 acres on a south-facing chalk slope. Their first vintage of Rathfinny, a fine, austere 2014 blanc de blancs Brut, was just released this year.

    Hambledon in Hampshire, which released its first sparkling wine in 2011, has about 60 acres of productive vines, with another 140 or so already planted. Chapel Down, England’s biggest wine producer, already has almost 400 acres of vineyards, with almost 300 more to be planted through 2020.

    Nyetimber had about 250 acres of vineyard in 2011. By 2018, it had about 420 acres, and another 210 will become productive in 2020.

    Gusbourne Estate, which makes excellent blanc de blancs among other sparkling wines in Kent, had about 49 acres when I first visited in 2011. Now it is farming almost 150 acres in Kent and another 75 in West Sussex.

    Nobody would mistake an English vineyard for one in Champagne. Walking through Gusbourne’s Boot Hill Vineyard with the winemaker Charlie Holland on a blustery, misty fall day, I noted that the rows of vines were far wider than one would find in Champagne, and the vines trained higher on their trellises.

    In order to achieve ripeness in the colder English climate, the vines need to be planted less densely than in France, Mr. Holland said, to minimize the competition. And the vines need to have a denser canopy of leaves to promote photosynthesis, so the rows have to be wider apart so the leaves in one row won’t shade the fruit in another.

    “It’s not the same parameters as in Champagne, and not the same ripeness levels,” Mr. Holland said.

    Indeed, the Champagne region was once considered a marginal climate, on the blurry edge of the line at which grapes could reliably ripen. Thirty years ago, it was a struggle. Now, with climate change, the issue is whether Champagne is getting too warm.

    The edge has now moved up to the south of England, where everybody agrees that the 2018 vintage was the biggest and best ever for sparkling wine.

    “It was a fantastic, happy year for English wine,” said Tamara Roberts, chief executive of Ridgeview Estate in Sussex, a family operation that planted its first vines in the South Downs in 1995. It was so good that many estates spent the harvest scrambling for vats and tanks to hold the unexpected volume of wine.

    Yet 2016 and ’17 were both lean harvests. Late spring frosts after early bud breaks kept yields low. Still, the years were not as bad as 2012, when the weather was so wretched virtually no wine was made at all.

    “Yields are going to fluctuate,” said Mr. Sugrue of Wiston Estate, who also makes sparkling wine under his own label Sugrue “The Trouble With Dreams.” “It’s one of the challenges in England, and I don’t think it will ever change.”

    Even so, the best English producers seem to have a ready market for their wine, whether it’s people looking for alternatives to Champagne or Prosecco, which is hugely popular in England, or those simply driven by curiosity.


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    What We Don’t Say About Wine When We Talk About Weight Loss

    I couldn't seem to lose weight, until I tried this surprising trick.

    Earlier this year, the WW instagram account shared a photo of a full wine glass with a sign that read, “saving points for wine.” For the uninitiated, that means you forgo food so you can spend those calories on alcohol.

    Having been on Weight Watchers many times since my teens, that message isn’t a new one on me. Within the program, and most other wellness plans, it’s a common theme. There are always discussions online and in person about how to keep alcohol in your life when you are trying to get healthy or lose weight. And WW, via its social storytelling, clearly encourages this.

    Struggling to cook healthy? We'll help you prep.

    WW is hardly the only wellness company with a permissive stance on drinking. Gwyneth Paltrow’s website Goop, a lifestyle brand ostensibly focused on wellness, assumes you’re drinking alcohol. Paltrow has described herself as a daily drinker. Even the Mayo Clinic includes red wine on its Mediterranean diet food pyramid infographic.

    Given the fact that alcohol provides calories but no nutrition, promotes overeating and poor food choices via lowered inhibitions, and hinders sleep, it’s a mystery to me that drinking remains such a visible part of healthy lifestyle brands and companies.

    But I didn’t always feel this way. For most of my life, my body weight bounced up and down the BMI chart and brought me constant heartache and stress. Every year, as the weather changed with the seasons, I𠆝 find last year’s wardrobe no longer fit. Sometimes, after a “good” run on Weight Watchers or Paleo or veganism, my pants hung too loose to wear. Other times, because I𠆝 taken my eyes off the scale and my program, whatever it is was, nothing would zip up. My weight swung by as much as 35 pounds not a few times, but every year.

    When I quit drinking alcohol two years ago, it wasn’t to lose weight. I had come to the point where I no longer believed it was possible for me to lose weight and keep it off. I was tired of yo-yoing. But I was also tired of the effects of those one or two glasses of wine per night that I thought were basically healthy. I didn’t blame wine for my weight worries, but I knew it was responsible for increasingly terrible sleep. Exhausted, hungover, headach-y, dehydrated—I was done.

    I wasn’t trying to lose weight at all. I had quit dieting, too. In my first several months off the sauce, I ate more ice cream and pastries than at any other time in my life. But I started losing weight—slowly𠅊nyway. I was sleeping soundly and feeling more energized. Soon, I was working out a lot more. I wasn’t at the gym trying to get thinner I craved the stress relief I get from a hard spinning class and the fun of Zumba. In the absence of alcohol, I rediscovered the love of movement for its own sake.

    My eating patterns also shifted. Again, I wasn’t setting out to lose weight, but I was craving vegetarian meals and I was motivated to cook them. When I was drinking alcohol, a poor night’s sleep or one extra glass of wine left me craving pizza or egg and cheese sandwiches the next day. Booze also mutes your body’s normal signals that tell you when you’re full, which leads to overeating. As I replaced those meals with muesli and salad, I lost more weight and, over time, people started to notice. People asked me questions like what is your goal weight?

    For the first time in my life, I had an answer that made sense to me, if not to them. “My body will decide,” I would say with a shrug. “Whatever I weigh as a result of living a life that makes me feel healthy and energized!”

    People also asked, “What are you doing?” To which I would sometimes just say I quit drinking alcohol—not what people want to hear. The weight loss companies know this, which is why their marketing is constantly reassuring women we can drink alcohol and lose weight.

    While that is technically accurate, losing weight without alcohol in the mix is so much easier. For me, it was effortless. For more than six months now, after dropping 35 pounds since quitting drinking, I’ve weighed the same thing week after week, within a two-pound range, no matter what is happening, how much I’m exercising, or what I’m eating. Even after vacations and holidays, my weight no longer fluctuates. Never in my adult life has my weight been so steady for so long with so little action from me.

    Losing weight is notoriously difficult. We all know this. Yet most health experts agree that achieving and maintaining a healthy weight is among the most important things you can do for your wellbeing. So why do all the weight loss brands bend over backwards to reassure women we can have wine and weight loss? It’s like they don’t want you to know you don’t really need their services. It’s hard to sell “just quit drinking” as a monthly subscription.

    Not everyone will have the same magic-bullet experience I have had with alcohol and weight. But I know I’m not alone in this outcome. It’s the “one weird trick that will surprise you” that has allowed me to lose weight and keep it off in a way I thought was impossible, without dieting or even really watching what I eat all that closely. I haven’t counting a single calorie, carb, fat gram, point, or macro in years. And I just want other women to know about it. It’s a free, accessible, simple thing that finally let me call a truce with my weight and food.


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    There seems to be some confusion between weight and volume, which is the trouble with "ounces," which can mean either. The recipe suggests a 1-quart pudding mold, so if your coffee can will hold 1 quart (4 cups), you're good. And don't worry about using coffee cans they're made out of steel, not aluminum and are not plastic-lined.

    I finally got back to making steamed bread. It's been so long that I had not realized that today's coffee cans have a lip around the top rim, so you can't get the bread out. Fortunately, I had a couple of older cans without the lip that I could use.

    I used medium ground cornmeal and I did not care for the texture of the bread. If I make it again I will use fine ground cornmeal. Taste ok, but not as I remember my Mom's bread. Will have to try more recipes. The other reviewers spent too much text on what kind of tin can to use. really?

    Iɽ say use a a glass jar, a wide mouthed ball canning jar, the type for pickles in order to avoid the nasty stuff found in cans these days. even if you found a can without bpas or polyphenols or whatever, aluminum itself isn't any good for us.

    I have not seen a small/medium coffee can in years but another web site mentioned that the can was 6 inches tall by 4 inches across. This is the exact size of a 48 oz tomato juice can. In addition, I use the stove top method and make 2 at a time in a covered pasta pot (using the strainer insert to keep the bottom of the cans off of the bottom of the pasta pot). Keep the water just boiling and add more water if needed at around 1 1/2 hrs and cook for a total of 3 hours or until done. I have added these comments because many people seem to have trouble in locating suitable cans/pans. The finished loaves come out 4 x 4 1/2 inches with a really nice texture and density.

    This recipe works wonderfully. My crew loves it especially with Boston baked beans. Has anyone tried the tins for pirouette cookie tin? It's a 13oz can. I use them and they come with a lid!!

    Others have concerns about using the recommended coffee can, but my pet peeve is that they're still recommended as one lb. molds at all. It's been decades since coffee came in one pound cans of any construction (they're usually about 13 oz.), and I don't understand why the chefs and others who write or adapt the recipes don't acknowledge this. I can only imagine how many beginning cooks who may not be aware of this will simply follow the instructions. The poor things will not only wind up with an unholy mess, but they'll also fail at the recipe, and possibly lose their cooking confidence. A lot of pressure to lay on a coffee can!

    I'm another nostalgic ex-Bostonian who grew up eating the canned version of this slathered with butter almost once a week in the winter-time. Yum! This is a great, versatile version. As an historical aside: Jasper White associates the steaming of this bread with Native American techniques I believe the technique is a direct descendant of English steamed puddings with local ingredients (such as molasses) substituted in. (Indian pudding, for instance, is based on the English hasty pudding with cornmeal substituting for wheat, oat, etc. of the original).

    I use a medium sized baby fornula can with a plastic lid, got it from my granddaughter-in-law,aqlso, i use my 2-qt slow cooker. workes perfectly.takes anywhere from 1-1/2 to 2 houra.

    I'm not from Boston or the NE. I'm from Georgia, originally. We ate the canned stuff and my mom made it from scratch. I liked both. She mixed cream cheese with drained crushed pineapple and gave it to us for lunch when we were children. This recipe here is very flexible with regard to the flours and the dried fruit. Use whatever your family prefers in both. My mom developed Celiac disease as she grew older. She still made the bread with non-gluten flours. Loved reading that someone else had figured that out! Kudos to you. This bread is the bomb!

    I just bought 4 ea, 1.25 quart stainless steel "bain maries" plus covers from a local restaurant supply for $3 each. In the past, I've used coffee cans, but they're now hard to find and, since they tend to rust, I only got 1 use from them. I think the Bain Maries will work great. The stainless is non-magnetic and should be re-usable forever.

    terrific recipe, I can't believe nobody has mentioned swapping out the milk for dark beer! I use guinness or newcastle nut brown.

    I've tried many variations hoping to recreate my mother's brown bread. This is pretty close and good on it's own. I too found that there are few coffee cans out there that are "cans". So I used a large can of pork and beans, it's the same circumference as a coffee can just a bit taller. which doesn't seem to bother the baking/steaming process. Great with cream cheese

    You can use a glass Pyrex 2L (or appropriate size) beaker, the kind the chemists use. Problem is, they are on the expensive side - about $25 with shipping online. But I did call Corning and its oven use was good to go. I double the recipe and use 1 c rye flour, 1 c corn meal, and 1 c graham flour. IT IS DELICIOUS. FIVE STARS!

    I usually don't "review" items if I haven't made them, but I'm coming on here to ask a question, which perhaps a subsequent reviewer can address. First of all - I grew up in Maine, just up the road from the B&M factory in Portland, and we regularly ate B&M's canned brown bread. I'm back in Maine now, but have lived all over New England as well as in Atlantic Canada, and I've rarely had trouble finding the canned stuff. I'm surprised it was not to be found in the store in Newburyport. We had it in our local Wal-Mart in New Hampshire! I love the canned stuff, but I've been wanting to compare it to homemade (although for most of us in NE, the canned stuff is "authentic.") I have serious reservations about using a coffee can, though, as tin cans are not what they used to be. Many, maybe most cans are now lined with BPA, which can leach into the foods, but my main concern rests with cooking in such a can - I imagine there would be more of a threat there. Some other cans are aluminum and lined with a polymer - also unsafe if heated at high temps. Does anyone have a brand of coffee which has an unlined can? Is it possible to find a plain tin (or steel lined with tin) can these days?

    Perfect. I changed the baking method a little. 350 @ 2hr 40 minutes. It was way eaiser that I thought it was going to be to make.

    I just made this recipe and it looks wonderful but have not tasted as yet. My question is does this bread need to be refrigerated?

    Needed a relatively quick bread to go with my mother-in-law's New England bean recipe (crockpot version) and came upon this great recipe. We love Jasper White, have his 50 Chowder cookbook, and decided to make this one. I didn't have a coffee can (we roast our own coffee beans) so I used a round pyrex casserole dish and a half and half mixture of corn meal and whole wheat flour. The bread came out great! Very easy and relatively quick (compared to yeast breads).

    I grew up in New England in a family that ate brown bread (from a can) and baked kidney beans (not from a can) on a fairly regular basis. While car-camping with my brother in West Virginia, we decided to include this family favorite but were surprised to discover that we could not find the familiar B&M can in the local grocery store. A quick epicurious lookup on my cellphone revealed this recipe. We couldn't find rye flour, so we went with equal parts cornmeal and wheat flour. Great recipe! It totally blows the canned stuff out of the water.

    I can't say enough good things about this bread! It is fat-free (if you use skim or evaporated skimmed milk), It is nutritious, It is filling, It involves almost no work-time effort, It is freeze-able. Compare that to your average store bought muffin! I try to make this once a month and triple the recipe (it seems wasteful to only do one can when you have the water steaming anyway. I use a standard casserole dish and all the regular cans I can find.) Hopefully that answers a previous poster's question with respect to can size. the "steaming" keeps the bread so moist that the cooking time's ok, even if I neglect to remove the smaller cans in a shorter cooking time. Oh, also, I give a sprinkle of pumpkin pie type spices cinnamon, nutmeg, ginger, allspice, and sometimes orange or lemon zest to the mix. It seems to give more depth and redolence (if possible)to this fragrant bread. Serve with every thing from up-scale hotdogs and baked beans to cream cheese or lemon curd (at brunch). place some of the sliced rounds at your work-coffee station. Happiness ensues!

    For a gluten free version, Iɽ use a mix of a cup each of rice flour, potato flour, buckwheat flour, cornmeal, tapioca flour and 1/2 cup of xantham gum.

    I've successfully doubled this recipe the last three years with no problems. Try dried cranberries when you don't have currants nearby. Works well in a dairy-free context when rice milk is substituted.

    I loved this recipe. A quick look didn't show anyone stating how they enjoyed their bread. We open the bottom of the can, slide out a portion, slice using the edge of the can as a guide, lightly butter both sides of the slice and fry in a skillet until the edges are crisp. An AMAZING flavor experience.

    I make this bread every thanksgiving and its always very popular. Planning on making it again tomorrow. I've always made it to specs without trouble.

    Great recipe! I imagined myself back in Boston when I ate it! John J. Russ, where did you ever find a charlotte mold? I have looked for one everywhere with no luck.


    Watch the video: Introducing: New Hampshire Wine Week


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