You see, that makes no sense to me. I would be happy to see a family recipe live on and be enjoyed by new people. Take my great-grandmother’s recipe for Persimmon Pudding for instance. Back when I was cooking professionally, I tried to get some persimmon pulp into one of the restaurants I’ve worked at so I could make it as a dessert special. Sadly, persimmon pulp goes bad very quickly unless it’s kept frozen, so it’s pretty expensive to get it shipped from Indiana. As such, I could never convince the chef to go along with the idea.
In the south, baking is a competitive sport among church ladies. Whoever brings the best *insert baked good here* to the church social is top dog and the other church ladies will sneer at her behind her back until she is unseated. Thus has it been, thus shall it ever be.
Does that use ripe persimmons? Because the tree gave an epic crop this year and they’re becoming ripe faster than we can readily eat, and we need something to do with them….
I would imagine that the pulp is made on the day the persimmons are harvested, and this assumption is supported by the persimmon pudding my family had on Thanksgiving. My dad made pulp from persimmons bought at the grocery store, which (owing to how the US food system works) had likely been harvested over a week before he bought them, and both myself and my mom noticed that the persimmon pudding didn’t have quite as much persimmon flavor as we’re used to. So I would suggest making the pulp as soon as possible (I believe my dad said it took 11 persimmons to make a pint of pulp [the recipe calls for 1 pint of pulp], but I may be remembering wrong).
I have never understood why some people refuse to share recipes. Do they think I’m going to make “their” dish and then go sell the recipe for a billionty dollars? 🙂
My family doesn’t really have family recipes to my knowledge. We try out a bunch of stuff from the net.
My girlfriend’s family, though, they go in hard for family recipes that have been tweaked unto the desired level of perfection and then all experimentation stops.
Meanwhile, there’s me being weird and using hummus, guacamole, or a mix of both as a tomato sauce replacement in a deep dish recipe to try dealing with the too-watery issue.
9 thoughts on “#949 Baking”
Kaunisenkeli
You see, that makes no sense to me. I would be happy to see a family recipe live on and be enjoyed by new people. Take my great-grandmother’s recipe for Persimmon Pudding for instance. Back when I was cooking professionally, I tried to get some persimmon pulp into one of the restaurants I’ve worked at so I could make it as a dessert special. Sadly, persimmon pulp goes bad very quickly unless it’s kept frozen, so it’s pretty expensive to get it shipped from Indiana. As such, I could never convince the chef to go along with the idea.
Stu
In the south, baking is a competitive sport among church ladies. Whoever brings the best *insert baked good here* to the church social is top dog and the other church ladies will sneer at her behind her back until she is unseated. Thus has it been, thus shall it ever be.
Kaunisenkeli
More reason for me to avoid the area (the weather being the main reason).
Shoshana
Does that use ripe persimmons? Because the tree gave an epic crop this year and they’re becoming ripe faster than we can readily eat, and we need something to do with them….
Kaunisenkeli
I would imagine that the pulp is made on the day the persimmons are harvested, and this assumption is supported by the persimmon pudding my family had on Thanksgiving. My dad made pulp from persimmons bought at the grocery store, which (owing to how the US food system works) had likely been harvested over a week before he bought them, and both myself and my mom noticed that the persimmon pudding didn’t have quite as much persimmon flavor as we’re used to. So I would suggest making the pulp as soon as possible (I believe my dad said it took 11 persimmons to make a pint of pulp [the recipe calls for 1 pint of pulp], but I may be remembering wrong).
Becky
I have never understood why some people refuse to share recipes. Do they think I’m going to make “their” dish and then go sell the recipe for a billionty dollars? 🙂
Teknojo
Yes.
Jak
My family doesn’t really have family recipes to my knowledge. We try out a bunch of stuff from the net.
My girlfriend’s family, though, they go in hard for family recipes that have been tweaked unto the desired level of perfection and then all experimentation stops.
Meanwhile, there’s me being weird and using hummus, guacamole, or a mix of both as a tomato sauce replacement in a deep dish recipe to try dealing with the too-watery issue.
JerryW
That is just wrong, on every level. What else are friends for?
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