aFew Tips From Taste of Home Show....

[lacychef]

I went to the Taste of Home cooking school last night with my mom; lots of fun It was like going to a huge PC show, only I got to sit back & watch! (of course I wanted to do a booth, but another gal from my cluster beat me to it!) If one comes near you, I would recommend going to learn some new tips!

Here's a few things I'm going to share with guests. I always hope my guests leave my shows & have learned some new things. I thought these would be fun tips to share:
*Potatoes are the #1 source of Vitamin C for Americans!
*If a recipe calls for milk or cream--if you use evaporated milk, it has double the protein & calcium as regular milk. Also makes the recipe thicker & creamier.
*A cow produces enough milk in one day to make 6 lbs of cheese!
*Pizza was originated in Greece! (where they first made flatbread)
*If you rub dry spices in the palm of your hand before adding to recipe, it releases the oils & makes for more flavor.
*She referred to her on-stage helpers as "kitchen angels". I thought that would be a cute way to talk about my little girls! (cause they're not little devils all the time!)
*When baking a pie, use your creative cutters to make cut-outs of one pie crust. Sprinkle brown sugar or the new washed raw cane sugar over cut-outs. Bake at 400 for 6-8 minutes. Then you can use those as garnish on your pie; on top of the cool whip! (she did this on top of her pumpkin pie)
*Recipe for spiced whipped cream:
1 c. heavy whipping cream; whisk with double balloon whisk or mixer until fluffy. Add 2 Tbs sugar, 1/2 tsp cinnamon, & 1/4 tsp ginger.
*If you use an orange for a recipe, here's a cute tip to decorate the serving plate. Use a spoon to take the meat out of the orange halves, so you just have the peel. Then take a creative cutter to cut a shape in the center. Set on your platter over a tealight candle to make a luminary!
and.... www.verybestbaking.com she recommended. A website by Nestle so I'm sure there's good recipes there!

The show was lots of fun, but I kept leaning over & telling my mom "oh she needs a PC XXX". My mom was cracking up. I didn't recognize any of her things as PC; some look-alikes though! The only name dropping she did as far as kitchen gadgets was Microplane & TOH Entertaining of course. (which I wasn't that impressed with! The lady at that booth just said "I'm looking for people to be consultants & people to do shows." She wasn't even having a drawing)

 

[AJPratt]

Thanks for those tips! I am going to try the evap milk idea!

 

[lacychef]

Thanks for those tips! I am going to try the evap milk idea!

No problem I'm going to be using a lot of ideas I saw...

 

[jenniferlynne]

So we can still have booths at their shows? Someone on here last year said they weren't going to allow PC booths anymore since they have their own line of products now. I hope we can! I did it last year and got tons of leads!

 

[lacychef]

So we can still have booths at their shows? Someone on here last year said they weren't going to allow PC booths anymore since they have their own line of products now. I hope we can! I did it last year and got tons of leads!

Yes you can still do a booth. I wanted to, but another gal in my cluster had already reserved one when I called. She said they only allowed 2 people to work at the booth because of space.

 

[MicheleC]

We had one come here as well. Unfortunately a group from another town beat us to it. Argh! I can't imagine them wanting to drive two hours to come here and do a show. I wish they would have given us a shot at it but you can bet I'll be on the lookout for it to come again. Unfortunately they only come every few years. Oh well! Hopefully it will drive interest in people attending my shows .

 

[ddcook]

Evaporated MilkJust a quick comment. When my father received his heart transplant FOURTEEN YEARS AGO (and he's still going strong ), we learned how to adjust our eating habits. They really weren't bad at the time, but I learned a few tips from the Heart Association.

Should a recipe call for cream, you can easily use canned Evaporated SKIM milk. You will cut down on the fat and calories. And it still has the thickness and creaminess qualities of cream. The only drawback is the color. It's not white or creamy like whipping cream. It has a brownish 'tinge' (that's the best explanation I can make ).

So, if you're making something like a carbonara, it won't be bright and light in color. But if you're mixing it in something (like your upcoming Thanksgiving stuffing, or a pumpkin pie), you won't notice a thing.


Darcy

 

[britishchef]

I don't think I've ever seen evaporated skimmed milk!