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Post by Silver on Aug 1, 2024 14:19:31 GMT -5
The cookbook I reccomended is actually "On Cooking". Worth every penny. It is expensive enough that I got a used copy off Amazon. a.co/d/6zhtum1Looks interesting.
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Post by oldcajun123 on Aug 1, 2024 14:28:15 GMT -5
Bought a used one for the wife Ron, many thanks, wife loves cookbooks .
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NJDan
Full Member
Posts: 548
First Name: Dan
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Post by NJDan on Aug 1, 2024 17:12:27 GMT -5
I forgot about this thread. Found it buried 5 pages deep. I finished making the dough for a loaf of sourdough rye. It's hydrating now. It'll go through the stretch and fold process this afternoon, then sit to ferment and rise. After it's formed into a loaf, it'll cold ferment in the fridge overnight. Baking tomorrow morning. It'll be my first loaf since May, I expect the dough to be very active compared to the cooler temps of winter and spring. I got hooked on home baked bread this spring. So much so that now I bought a home mill and mill my own flour from whole wheat berries. I dabble with sourdough but mainly use instant yeast. I probably do 2 or 3 loaves a week, and have thick slices of toast with my fried egg each morning. One of those things I wish I took up earlier. And yep, the warm kitchen makes a big difference on fermentation times!
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Post by Silver on Aug 1, 2024 19:15:58 GMT -5
I forgot about this thread. Found it buried 5 pages deep. I finished making the dough for a loaf of sourdough rye. It's hydrating now. It'll go through the stretch and fold process this afternoon, then sit to ferment and rise. After it's formed into a loaf, it'll cold ferment in the fridge overnight. Baking tomorrow morning. It'll be my first loaf since May, I expect the dough to be very active compared to the cooler temps of winter and spring. I got hooked on home baked bread this spring. So much so that now I bought a home mill and mill my own flour from whole wheat berries. I dabble with sourdough but mainly use instant yeast. I probably do 2 or 3 loaves a week, and have thick slices of toast with my fried egg each morning. One of those things I wish I took up earlier. And yep, the warm kitchen makes a big difference on fermentation times! My dough has risen very nicely. Transfered into a banetton. I've got to make sure that it doesn't ovenproof. It'll go into the fridge for the night soon.
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Post by username on Aug 1, 2024 19:30:01 GMT -5
The Betty crocker cookbook I have is the one my mom gave me when I moved out apparently the family meatloaf recipe I grew up with is from that. I'll have to check out the cookbook Ron posted always down to learn something new when it comes to cooking even tho I don't cook often as much as I would like to.
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Post by Silver on Aug 1, 2024 19:40:55 GMT -5
The cookbook I reccomended is actually "On Cooking". Worth every penny. It is expensive enough that I got a used copy off Amazon. a.co/d/6zhtum1Looks interesting. And purchased.
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Post by trailboss on Aug 1, 2024 19:55:14 GMT -5
America’s test kitchen has put out some great cookbooks, they try several approaches to a dish, and describe what works and what doesn’t.
Even a simple dish like french toast was a real game changer that produces anything better than I have ever had in a restaurant.
Included is critiques of any tools or machines related to cooking, it has saved me a lot of regret.
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Post by Ronv69 on Aug 1, 2024 21:44:53 GMT -5
The Betty crocker cookbook I have is the one my mom gave me when I moved out apparently the family meatloaf recipe I grew up with is from that. I'll have to check out the cookbook Ron posted always down to learn something new when it comes to cooking even tho I don't cook often as much as I would like to. We literally wore out a Betty Crocker cookbook after over stuffing it with new recipes. I haven't had much appetite for a while so I haven't been cooking as much as I would like. Maybe when cool weather hits I'll be in the mood. I'm a really good cook, but only when the feeling hits me for fancy dishes do I do serious cooking. But I throw regular meals together efficiently. I know there are a lot of cooks on here that are probably better than me and do it more often.
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Post by lizardonarock on Aug 1, 2024 21:56:28 GMT -5
I owe my sexy body to Paul Prudhomme's Seasoned America it has the recipes laid out some of books promote his seasoning line. He teaches how to cook in windows outlining when to add ingredients so the food comes out with textures and flavors. Warning you will gain weight with a satisfied smile.
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Post by Ronv69 on Aug 1, 2024 22:16:13 GMT -5
I owe my sexy body to Paul Prudhomme's Seasoned America it has the recipes laid out some of books promote his seasoning line. He teaches how to cook in windows outlining when to add ingredients so the food comes out with textures and flavors. Warning you will gain weight with a satisfied smile. You need to move up to Paula Deen. 😁
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Post by trailboss on Aug 2, 2024 0:40:20 GMT -5
I owe my sexy body to Paul Prudhomme's Seasoned America it has the recipes laid out some of books promote his seasoning line. He teaches how to cook in windows outlining when to add ingredients so the food comes out with textures and flavors. Warning you will gain weight with a satisfied smile. You need to move up to Paula Deen. 😁 😂
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Post by lizardonarock on Aug 2, 2024 12:12:46 GMT -5
Paula Dean spreads butter on top of deep-fried butter but butter makes everything taste better.
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Post by Ronv69 on Aug 2, 2024 16:06:05 GMT -5
Paula Dean spreads butter on top of deep-fried butter but butter makes everything taste better. That's Julia Child's advice and it's proven right for me. We go through at least a pound of butter a week. My cholesterol is the lowest it's ever been. And I've lost 10 pounds.
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Post by Silver on Aug 3, 2024 12:32:20 GMT -5
Roasted my vegetables and grated tomatoes. Assembled everything for a batch of ratatouille.
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Post by trailboss on Aug 3, 2024 13:33:09 GMT -5
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Post by trailboss on Aug 3, 2024 13:42:44 GMT -5
We have a going away party to attend to tomorrow, so today I am making tried and true Best Foods Potato salad with bacon. Tip: I cook the bacon first, and then add two tablespoons of the bacon fat with the potatoes as they slowly simmer...as soon as the potatoes reach the desired texture, they immediately go into the fridge to cool so you do not end up with overly soft potatoes before putting it together.
Making Mandarin fruit salad with pineapple, touch of apple cider vinegar, quartered marshmallows and whipped cream.
Both dishes benefit with spending a day refrigerated, and easy to grab-n-go.
I was considering making a salad with prawns that I have ben itching to use, and I know how to avoid any problems associated with seafood, but with a crowd if anyone feels sick after a function like that, anything seafood related rises to the top of the suspect list.
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Post by Silver on Aug 3, 2024 14:50:05 GMT -5
Had an abundance of Hungarian and banana peppers in the crisper, the kitchen counter and just-picked in a basket. So, a large batch of fermented peppers has been made. Ready in about 2 weeks. In other fermentation news: the first batch of pickles (that I quartered and thought were a little mushy) firmed up quite a bit in the fridge. The whole pickles should be ready in a couple days. Finally, I'm having a beer.
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Post by Silver on Aug 3, 2024 15:33:14 GMT -5
Got my copy today. I do think that this is a textbook that my son used in culinary school. Filled with all sorts of great information. Paid about $13 for a 4th edition. That's less than two bucks a pound.
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Post by trailboss on Aug 3, 2024 15:40:29 GMT -5
Had an abundance of Hungarian and banana peppers in the crisper, the kitchen counter and just-picked in a basket. So, a large batch of fermented peppers has been made. Ready in about 2 weeks. In other fermentation news: the first batch of pickles (that I quartered and thought were a little mushy) firmed up quite a bit in the fridge. The whole pickles should be ready in a couple days. Finally, I'm having a beer. The only thing I have ever pickled is eggs, my first recipe had dill in it and I quickly found out that a little dill goes a loooong way! I imagine that canning can be a challenge if you do not possess a recipe from a family member that produced blue ribbon winning quality. Growing up in Kansas, there were a lot of aunts that produced great results, and if I lived in a region where bumper crops of produce came in season, I would be tempted. Maybe I can concoct Saguaro jelly!
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Post by oldcajun123 on Aug 3, 2024 15:45:26 GMT -5
Pete a suggestion, stuff banana pepper with crab meat, crab meat is sautated with butter onions , a little bread crumbs, cooled then stuffed in banana peppers, then rolled in egg wash , flour, then deep fried, talk about good. I Garronte!
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Post by trailboss on Aug 3, 2024 16:08:53 GMT -5
Meant to mention that they go into a "blanch" icewater bath first before they go into the fridge...need to arrest the cooking!
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Post by Silver on Aug 3, 2024 17:18:37 GMT -5
Pete a suggestion, stuff banana pepper with crab meat, crab meat is sautated with butter onions , a little bread crumbs, cooled then stuffed in banana peppers, then rolled in egg wash , flour, then deep fried, talk about good. I Garronte! Sounds tasty!
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Post by oldcajun123 on Aug 3, 2024 18:42:07 GMT -5
Pete, wife uses Jalapeño peppers, just figured you'd use what you have.
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Post by trailboss on Aug 3, 2024 19:21:05 GMT -5
Pete, wife uses Jalapeño peppers, just figured you'd use what you have. The only thing about jalapeno peppers is that you cannot tell by looking at them, some are mild as bell peppers, some are like they rode the train from hell to the supermarket. In no way questioning your wife's judgment, I am sure it all works out...but she has put up with you all these years, Brad.
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Post by oldcajun123 on Aug 3, 2024 20:23:20 GMT -5
Wife says she has a method that tells her which ones are hot, told her sorry you didn't have that method when you married me.!!!
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Post by trailboss on Aug 3, 2024 20:31:12 GMT -5
Wife says she has a method that tells her which ones are hot, told her sorry you didn't have that method when you married me.!!! Sounds like a keeper...cautiously optimistic that things will work out over the long haul.
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JimK
Junior Member
"Happiness can be found, even in the darkest of times, if one only remembers to turn on the light".
Posts: 180
First Name: Jim
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Post by JimK on Aug 5, 2024 9:23:02 GMT -5
A couple weeks ago, a student gave me a paper bag full of homegrown roma tomatoes, some green beans, and a little sage. When I brought all the groceries home, my wife decided we'd have the green beans for supper. She asked what I was going to do with the tomatoes. I said I was thinking about making salsa.
"Well be sure you find a recipe and write down what you need on the grocery list."
I found one online, which wasn't hard at all and took note of the stuff I'd need. About the only things we didn't have on hand were cilantro and jalapeño peppers.
It turned out pretty good. I might have been a little heavy handed on the cilantro, and a little light on the jalapeño pepper. Otherwise, it turned out well. My wife even liked it. And she doesn't do spicy at all, at all.
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Post by trailboss on Aug 5, 2024 20:20:49 GMT -5
Yeah, I am in the same boat...my wife is a lightweight when it comes to heat.
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Post by Silver on Aug 14, 2024 12:09:16 GMT -5
Grated a couple zucchini for fritters, to be part of tonight's dinner. Turned a basket of Roma tomatoes into puree. Into the freezer for sauce at a future date.
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Post by Silver on Aug 14, 2024 13:19:06 GMT -5
Had a few cucumbers and Hungarian peppers rattling around. Fermenting them together with garlic, dill and assorted spices.
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