TOTALLY GEEKED!

FNW · Guru

Garage Wednesday

Tignanello · My dog name is, Sasha!

Hey Momala - and everyone else who might know -

Can I use my very boring roasted walnuts in a candied recipe or would that make them fully overdone. It looks like only 2-3 minutes in the pan, but I don't want to completely destroy the walnuts. I can also do a candied batch and mix them together.

lilyofcourse · My spirit animal is a pink flamingo.

Yes. You can use them.

You can also chop them up, and make muffins, pancakes, bread.

Banana nut bread would be yummy!

lilyofcourse · My spirit animal is a pink flamingo.

Just got back from Caitlyn and Jewel's 5 week check ups.

Jewel is 23 inches long, she's grown 2 inches.
10.3 pounds.

Caitlyn is 7 pounds from her pre-pregnancy weight.

They are both doing really, really well.

But this gramma is tired!

I got up before my 7:30 alarm.

I took a shower, got completely ready to go, washed a few dishes, picked up the dining room, cleaned the hall bathroom, and off we went to the doctor appointments.

I've been home long enough to change clothes, sweep all the floors, and eat 2 Christmas cookies.

I need a nap!

lilyofcourse · My spirit animal is a pink flamingo.

FNW wrote:
They are finishing up today. It's beautiful! This weekend we'll be moving our stuff back in and getting rid of the Pod sitting on the driveway!
The sun decided to come out today. It's cold, but at least pretty outside.

It's always so satisfying to get a project finished.

just Czech · Give Me Grand's!

Tig, the walnuts are fine. Use them.

FNW, glad that job is done at your house. It will be nice for you to get back to normal.

Lily, glad the checkup went so well for your DD and DGD!

A beautiful sunny day again here. I could get used to this!

Need to make more candy today. DH thinks all this stuff is strictly for him...yes, dear. Sigh..

lilyofcourse · My spirit animal is a pink flamingo.

Hey, Czech. Candy? What kind of candy?

Dad is home! He came in about 10 minutes ago.

He is sore from the procedure, but he says he feels better. When he arrived for his pre-op on Monday, his blood pressure was pass stroke level, and his heart rate was nearly 200.

Praising God for keeping him with us.

FNW · Guru

Yay!

Tignanello · My dog name is, Sasha!

Ok, still a fail. Appaently I need granulated sugar and I used regular. It didn't carmelize forever and is super dark. Looks like I used brown sugar. *sigh* I'll keep trying.

just Czech · Give Me Grand's!

Tignanello wrote:
Ok, still a fail. Appaently I need granulated sugar and I used regular. It didn't carmelize forever and is super dark. Looks like I used brown sugar. *sigh* I'll keep trying.

Sorry your candy didn't turn out right. You may have had the heat to high. Carmelization takes forever. Please, try again.

just Czech · Give Me Grand's!

Lily, today did not work out right for me to get the candy made. DH is disappointed. Maybe tomorrow..

Glad your dad is well.

lilyofcourse · My spirit animal is a pink flamingo.

Tignanello wrote:
Ok, still a fail. Appaently I need granulated sugar and I used regular. It didn't carmelize forever and is super dark. Looks like I used brown sugar. *sigh* I'll keep trying.

What are you calling granulated and regular sugar?

Tignanello · My dog name is, Sasha!

'coarse' sugar. Next I'll be using confectioners.

just Czech · Give Me Grand's!

Tignanello wrote:
'coarse' sugar. Next I'll be using confectioners.

Where is the shock faced emoji? Please do not use confectioners sugar in a cooked candy. I gasped when I read this.

I really doubt the sugar was the wrong kind. Heat is the problem. Need a heavy pan and moderate heat. Takes a long time.

Do you have a candy thermometer? Or do you use the cold water test?

I know what to do_sometimes · Frozen Sucks!

just Czech wrote:
Tignanello wrote:
'coarse' sugar. Next I'll be using confectioners.
Where is the shock faced emoji? Please do not use confectioners sugar in a cooked candy. I gasped when I read this.
I really doubt the sugar was the wrong kind. Heat is the problem. Need a heavy pan and moderate heat. Takes a long time.
Do you have a candy thermometer? Or do you use the cold water test?

I agree with this, although I didn't gasp at confectioner's sugar I did think " a rookie"

Momala · Great cook-happy wife-superb fisherman

Hi, crew !

Just saw this. Tig - under NO
circumstances use confectioners,
powdered, or XXX sugar in candy.
It will just dissolve into a sticky
mess.

Both Lily and Czech are right - you
need to use a heavy bottomed
skillet, and medium heat. It
takes a long time, but is worth it.

BTW, "granulated", "regular", &
"white" sugar are all the same
thing.

Tignanello · My dog name is, Sasha!

just Czech wrote:
Tignanello wrote:
'coarse' sugar. Next I'll be using confectioners.
Where is the shock faced emoji? Please do not use confectioners sugar in a cooked candy. I gasped when I read this.
I really doubt the sugar was the wrong kind. Heat is the problem. Need a heavy pan and moderate heat. Takes a long time.
Do you have a candy thermometer? Or do you use the cold water test?

This is the recipe I was going to try after work. It calls for confectioners sugar. I'm glad you caught this - I rely on your wisdom to point me in the right direction!

https://www.onceuponachef.com/recipes/sweet-spicy-candied-pecans.html

-- Edited by Tignanello on Wednesday 18th of December 2019 06:38:44 PM

I know what to do_sometimes · Frozen Sucks!

Momala wrote:

Hi, crew !

Just saw this. Tig - under NO
circumstances use confectioners,
powdered, or XXX sugar in candy.
It will just dissolve into a sticky
mess.

Both Lily and Czech are right - you
need to use a heavy bottomed
skillet, and medium heat. It
takes a long time, but is worth it.

BTW, "granulated", "regular", &
"white" sugar are all the same
thing.

I cannot say how much I am thankful for your cooking and baking advice. You are like my Great Aunts were, they knew the old time cooking techniques that work.

just Czech · Give Me Grand's!

Tignanello wrote:
just Czech wrote:
Tignanello wrote:
'coarse' sugar. Next I'll be using confectioners.
Where is the shock faced emoji? Please do not use confectioners sugar in a cooked candy. I gasped when I read this.
I really doubt the sugar was the wrong kind. Heat is the problem. Need a heavy pan and moderate heat. Takes a long time.
Do you have a candy thermometer? Or do you use the cold water test?
This is the recipe I was going to try after work. It calls for confectioners sugar. I'm glad you caught this - I rely on your wisdom to point me in the right direction!
https://www.onceuponachef.com/recipes/sweet-spicy-candied-pecans.html

-- Edited by Tignanello on Wednesday 18th of December 2019 06:38:44 PM

Okay, now I get what you are trying to do. You're trying to carmalize nuts in the oven. Whole different process.

Yes, you need confectioners sugar for this recipe. Do NOT over bake! Make sure your oven does NOT heat higher than recommended oven temp for recipe. If you have a light in the oven, turn it on and watch the nuts closely as they bake. Remove the nuts from the baking sheet immediately when done. Good luck and this should work out fine for you.

karl271 · Guru

Time for me to start looking for the New Year's dishes. Always put them in a spot on the third floor where I will be sure to find them easily, but.... Well, I have a little time before we have to use them. They are mostly decorated with cranes, Mt.Fuji, etc. All the lucky symbols in Japan. It is fun to use them once a year.

lilyofcourse · My spirit animal is a pink flamingo.

Tignanello wrote:
just Czech wrote:
Tignanello wrote:
'coarse' sugar. Next I'll be using confectioners.
Where is the shock faced emoji? Please do not use confectioners sugar in a cooked candy. I gasped when I read this.
I really doubt the sugar was the wrong kind. Heat is the problem. Need a heavy pan and moderate heat. Takes a long time.
Do you have a candy thermometer? Or do you use the cold water test?
This is the recipe I was going to try after work. It calls for confectioners sugar. I'm glad you caught this - I rely on your wisdom to point me in the right direction!
https://www.onceuponachef.com/recipes/sweet-spicy-candied-pecans.html

-- Edited by Tignanello on Wednesday 18th of December 2019 06:38:44 PM

Oh, yeah! I've made this! And, yes, you use confectioners sugar.

This makes a glaze that you coat and bake the nut in. It's good.

The secret is turning the nuts frequently.

I turn mine every 5 minutes.

I know what to do_sometimes · Frozen Sucks!

karl271 wrote:
Time for me to start looking for the New Year's dishes. Always put them in a spot on the third floor where I will be sure to find them easily, but.... Well, I have a little time before we have to use them. They are mostly decorated with cranes, Mt.Fuji, etc. All the lucky symbols in Japan. It is fun to use them once a year.

I would love pics of those dishes. What foods will you make?

Momala · Great cook-happy wife-superb fisherman

Tig ~ this is a different recipe
from what I thought you were
doing. Yes, here you would
use the Confectioner's sugar.
But be careful when you
measure it. Sift it once when
you take it out of the box, and
then measure it.

When you mix the ingredients,
thoroughly combine all the dry
ingredients (sugar, salt, pepper)
before adding the water.

When you said it was a failure,
what aspect disappointed you?

Momala · Great cook-happy wife-superb fisherman

Tig ~
Here's the recipe I've worked
on for quite a few years.

CANDIED PECANS – FIVE STARS !
4Cups whole pecan halves 1Cup
light brown sugar 1tsp salt ½tsp
cinnamon 3Tbsp water
Cook on medium until melted.
Add nuts, cook 2 minutes. Cool
on parchment

lilyofcourse · My spirit animal is a pink flamingo.

I'm going to have to make some praline pecans!

Tig, follow your recipe, make sure there isn't a lot of moisture in your kitchen. Turn the nuts every 5 minutes.

It will take time and work, but all good things do!

lilyofcourse · My spirit animal is a pink flamingo.

OH! Tig! You can also use brown sugar with this recipe!

I have better luck with brown sugar, but the confectioners works, too.

If you use the brown sugar, use the same dry measurements.
Melt a little butter, use real butter, coat the nuts with the butter, then toss in the dry ingredients until coated, follow cooking instructions.

I know what to do_sometimes · Frozen Sucks!

Thanks Momala, totally making those tonight.

Tignanello · My dog name is, Sasha!

just Czech wrote:
Tignanello wrote:
just Czech wrote:
Tignanello wrote:
'coarse' sugar. Next I'll be using confectioners.
Where is the shock faced emoji? Please do not use confectioners sugar in a cooked candy. I gasped when I read this.
I really doubt the sugar was the wrong kind. Heat is the problem. Need a heavy pan and moderate heat. Takes a long time.
Do you have a candy thermometer? Or do you use the cold water test?
This is the recipe I was going to try after work. It calls for confectioners sugar. I'm glad you caught this - I rely on your wisdom to point me in the right direction!
https://www.onceuponachef.com/recipes/sweet-spicy-candied-pecans.html

-- Edited by Tignanello on Wednesday 18th of December 2019 06:38:44 PM
Okay, now I get what you are trying to do. You're trying to carmalize nuts in the oven. Whole different process.
Yes, you need confectioners sugar for this recipe. Do NOT over bake! Make sure your oven does NOT heat higher than recommended oven temp for recipe. If you have a light in the oven, turn it on and watch the nuts closely as they bake. Remove the nuts from the baking sheet immediately when done. Good luck and this should work out fine for you.

Well, the first batch was pan, but I don't have a heavy bottom one. So I'll add that to my list of excuses.

I know what to do_sometimes · Frozen Sucks!

OK back to the garage reno. I so want this done as well to include the speckled granite flooring.

FNW · Guru

The garage looks great but the garage ceiling was "damp" so we're having a roofer come out and take a look. He thinks "damp" could mean an animal up there or a small leak near a vent. Or condensation. Ugh.

I know what to do_sometimes · Frozen Sucks!

FNW wrote:
The garage looks great but the garage ceiling was "damp" so we're having a roofer come out and take a look. He thinks "damp" could mean an animal up there or a small leak near a vent. Or condensation. Ugh.

Rot roh

FNW · Guru

Yeah, DH climbed up there and there appears to be a damp roof. At least we'll get it fixed before the garage guys finished the ceiling!