We made the tart tatin last night from this recipe.
We used homemade pie dough instead of the puff pastry.
It tastes good, but you were right about the apples collapsing. It’s almost like a firm apple sauce pie. The cook time for the apples seems really long, in retrospect.
Do you have a recipe you recommend? We’ve decided we want to add this to our regular rotation. So many apples. So much caramel!
8 Likes
No link I’m sorry - this one has evolved over the years but it’s similar to some of the simpler recipes you can find online. Using brown sugar probably isn’t traditional but it’s a useful shortcut compared with making caramel.
Core and quarter five apples and keep in acidulated water. Pre-heat oven to 200c.
Melt a big tablespoon of butter in a frying pan with a heat-proof handle and stir in three big tablespoons of brown sugar. (I added a couple of tsps of really dark muscovado which brought the bitterness out, but not necessary.) Arrange the apples in the pan, each piece of apple flat-side down, in a spiral.
Cook over a medium heat for about 10-15 minutes. The water on the apples should be enough to make a thin caramel and there should be lots of big bubbles. Some recipes say to turn the apples but I don’t.
(This is what it looks like just before the pastry goes on.)
When the apple looks mostly cooked and the caramel is smelling rich, roughly cut a sheet of thawed frozen puff pastry into a circle and lay over the apples, gently pushing the edges down around the edge of the pan, so when it’s flipped the edges curl up.
Into the oven for 20 minutes, then allow to stand for a minute before flipping out onto a plate, then let it cool for a few more minutes. Don’t wait too long or the caramel hardens.
13 Likes
Wow! Great share. Thank you!
4 Likes
Passover starts tomorrow, but instead of shifting our regular friend over for dinner meal (only one friend, always the same friend) we are doing Seder tonight. This morning I made matzoh balls, gefilte fish, braised beef, charoset, hard boiled eggs, a roasted lamb shank and I’m going to go make some chocolate dessert. Luckily, most of these required a bit of prep, then just letting them cook. And, as the only available candidate, I get to ask the four questions yet again. I’m 60! Why can’t I find a younger person to take up this task?!
9 Likes
The silicon supply chain crunch is worrying. Now comes a critical concern: A coffee shortage
5 Likes
Made a rotisserie style chicken in the Instant Pot and it came out great! (But not very photogenic.)
If you haven’t tried it, you just brown a chicken on each side on “sauté, high,” pull it out of the pot (this is the only hard part, I tore the skin in this step), add 1C water or stock and put the trivet in, then return the chicken to the pot and pressure cook on “high” for 6 min/lb. Let it natural release the pressure.
I threw in a bunch of carrots, parsnips, turnips, so it was a full meal.
And the liquid left was a great gravy base.
8 Likes
I got a waffle iron! 
Cast-iron stovetop-type. I seasoned it three times, and I’ve used it once so far.
(As expected from reviews and comments all over, the very first waffle stuck completely and was inedible—I had to let everything cool and wash the stuff out…next one better, but still stuck…next one fine! All set now. I just need to get a silicone pastry brush to make it easier to get a little oil well-distributed on the cooking surfaces each time.)
I got it because I can’t make decent pancakes to save my life. And all my attempts at pajeon came out poorly. I imagine that’s because I only have Revere Ware copper-bottomed sauté pans to cook in.
(Years ago I owned a number of cast iron pans, but throughout my career I worked with my hands and always had aching hands and wrists, and the cast iron was just too heavy for me. About 25 years ago I left all the cast iron behind with a former roommate. Now I’m retired and my hands have recovered, and I wish I still had the pans, but I know for a fact that my former roommate—still my close friend—uses them regularly and appreciates them, so that’s good.)
So probably I should have just bought a cast iron griddle—but I got waylaid by the charm and appeal of a waffle iron 
May still buy a griddle as well.
My intention is mainly to use the waffle iron for savory waffles. One I plan to try will be scallion waffles, to (hopefully) satisfy my desire for pajeon. Another will be mashed-potato waffles, to have with something like sausage gravy. Also thinking of making non-sweet peanut butter waffles, to put under some kind of vegetables-and-sauce that would bring in the other flavors of Thai peanut noodles (that may be a stretch).
From my various failed attempts at pajeon, I have a bag of potato starch and a bag of brown rice flour in my fridge. If anyone has recipes for waffles (sweet or savory) that use either of those, I’d be glad if you would share
One thing I’ve learned from my research so far is that pancake batter and waffle batter are not the same.
13 Likes
7 Likes
I find cooking spray works better. Unless I’m using butter.
Try some carbon steel cookware. Damn near identical cooking performance, a fraction of the weight. It makes flipping things around a bit easier, and you won’t have to worry about them being too heavy in another 25 years. Which is probably gonna be the hows and why’s of my ending up with ridiculous amounts of cast iron.
You can straight up throw scallion pancake dough in there. It’s raw insanity.
I too have a bunch of those. They don’t really get along with pancakes well. And last time I made pajeon I tried both the revere and a cast iron. The cast iron one came out fine. The revere was all jacked up.
I like yeasted waffle recipes. I’ve been using this one:
Just leave the maple syrup/sugar out for savory waffles. Works fine in an American waffle iron as well.
I’m not sure on the potato starch or brown rice flour. But my mom makes cassava waffles that are pretty damn good. And potato starch can be used in latke recipes as a binder, and you can make latkes in your waffle iron.
Also good for reheating pizza.
And stuffing waffles with thanksgiving left overs. You mix in an egg and then cram the waffle iron full. I also like to serve them with Amish chicken and waffles.
5 Likes
I made this today - turned out lurvely, very tasty. Though i didn’t use the whole brioche loaf and i should have since it gets quite saturated. It’s not massively sweet either which is good so you could use evaporated milk instead of regular milk to add some more sweetness.
7 Likes
Can I just say that this thread is genuinely wholesome and I love it. My favorite food recently is a toasted croissant sandwich with corn, cheese and mayo. Don’t knock it till you’ve tried it. - Gustavo Woltmann
9 Likes
Toilet paper is one thing…
Do not mess with my Coffee!
6 Likes
I was pissed that one of my go-to seasonings Old Bay was not in its cool old-school tin can anymore
.
That is until I put a flickering LED tea light in it
Heck! I need to change video format to post! No support for .mov from iPhone? Geez.
Here is a boring still of it. Blink your eyes and pretend it is flickering…
9 Likes
Thank you for all of the info!!!
2 Likes
I am a hard line waffle partisan.
Pancakes can fuck right the hell off.
4 Likes
Love it! Save some crab or lobster claws, dry them out, add them to the string of LEDs and you’ve got a whole display!
8 Likes
Wow! I love all you Mutant food folks out there! 
5 Likes
8 Likes
Trying the crumb covered poached egg recipe from epicurious again. This time I’m letting go the eggs chill for a couple of hours-I even put two into the freezer to see if that makes handling them easier.
The recipe really looks like something developed for a hotel or restaurant kitchen, where the eggs were poached and chilled overnight, then coated and held for service, being heated a la minute. They tried to make it home kitchen friendly, but the eggs really need to be cold or else you just break them as you handle them.
Homemade English muffins proofing to underneath.
8 Likes
You want raccoons? ‘Cuz that’s how you get raccoons! 
Also, to echo some of the love going around, I always get a boost when I check in and see there are new posts on this thread.
11 Likes
