Evan Kleinman Radio Show
Oct 02, 2009 | From the kitchen of Rose
From Rachel Boller
Rose will be featured on KCRW's
Good Food Program this Saturday 10/3, hosted by Evan Kleinman -- you can
listen to it online here: http://www.kcrw.com/etc/programs/gf
KCRW's Good Food airs Saturdays from 11:00am - 12:00pm Pacific Time, and
what's wonderful if you can listen to the show streaming live online from
anywhere as it's happening. After the show you can always return the main
Good Food page to listen to any episode. (They are immediately posted and
archived. Can you tell how much I love their website and the show?)
The detailed description of the 10/3 show that mentions Rose's
appearance is here
http://www.kcrw.com/etc/programs/gf/gf091003pork_rinds_futurist_
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Rose
10/29/2009 09:41 AM
i don't recommend using the silicone bundt pan except for one chocolate cake in the new book that just happens to be great when baked in it. for yellow cakes it is uneven no matter how adjusted it. smaller pans such as the financier and the cupcakes are excellent. the only necessary adjustment is to place the pan on a rack for even circulation and place the rack on a baking sheet for ease in removal from the oven. you may need to bake a tiny bit longer but i wouldn't raise the heat.
REPLY
Debra
10/28/2009 01:42 PM
First of all, I absolutely LOVE my Cake Bible...wore it out so badly, my sister gave me a new one for Christmas! :)
Is there any baking time adjustment needed when using silicone bakeware. I used a bundt pan once to bake a party pound cake but it didn't look done...
REPLY
Rose
10/06/2009 04:26 PM
well i maintain that there's a real difference between duck and goose fat when rendered. i'd have to do a side by side but aged beef or lamby lamb would surely have somewhat of a distinctive flavor. and lard is superior for texture.
REPLY
Annie
10/06/2009 04:19 PM
I also heard the show 'live' on the Internet. My mother always rendered the kidney fat from lamb and we called it 'suet'. I just looked it up in Websters and apparently this only applies to beef and lamb - not sure about pork fat. Rose, do you think there would be much difference in the flavour of the pastry (between beef, pork or lamb) once the fat is rendered?
REPLY
Rose
10/06/2009 03:06 PM
it needs a new and better name. let's see what we can come up with. lard is so...hard...so unappealing. i sort of like oink!
REPLY
Rachelino
10/06/2009 03:04 PM
Rose, I was able to listen to the show online finally (Saturday was my first wedding anniversary and we were in the Napa Valley), and it was a great segment! I listened to it a couple times. I knew that you would have that comment about the high butterfat butter before it came out of your mouth! Maybe I should try leaf lard after so many people singing its praises. My hubby is not wild about the idea of lard.
REPLY
Rachelino
10/02/2009 12:41 PM
Hooray! I will definitely be listening!
REPLY
Hector's Preview Four from "Rose's Heavenly Cakes"
Amazing!