Vanity: New Cooking (and things related) Thread

[Jamestown1630]

Thanks for your enthusiastic response, but....Um....

I don’t know how to create a “Ping” list.

But, in for a penny, in for a pound! I’ll figure it out, and remember all of you.

Best,
JT

[Jamestown1630]

Am learning how to create. Will include you :-)

-JT

[Trillian]

I miss the old cooking threads too! I would love to see them started back up again.
I'm picky about what I like peanuts/peanut butter in. I don't know if I would try that soup.

Here's a recipe my daughter wants to try with me:

Flourless Chocolate Cookies
These cookies have a delicate crispy and chewy texture and are packed with chocolate flavor!
Yield: 20-22 cookies
Ingredients:
2 cups finely chopped walnuts
4 egg whites
3 cups powdered sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2 teaspoons vanilla extract
1 cup mini chocolate chips
Directions:
1. Chop walnuts, then lay on a baking sheet and bake in a (preheated) 350*F oven for 6 minutes. Allow to cool.
2. Prepare two baking sheets by lining with parchment paper or a Silpat type liner, and set aside.
3. In the bowl of an electric mixer (or use an electric hand mixer) beat egg whites until they are well combined, white and foamy, but are not stiff (about 2 minutes on medium-low speed). Add vanilla.
4. In a medium bowl combine the powdered sugar, cocoa, salt, walnuts and chocolate chips. Stir to combine.
5. Add the bowl of dry ingredients to the bowl of beaten egg whites and stir with a spatula just until well combined. The batter will look similar to a brownie batter.
6. Use a 2 tablespoon sized cookie scoop to scoop mounds of batter onto the prepared baking sheet. Space the batter several inches apart (6 cookies per baking sheet).
7. Bake cookies in a (preheated) 350* oven for 12-13 minutes, until the cookies are puffed, shiny and cracked. Remove baking sheet from oven and allow cookies to cool on the baking sheet at least 3-5 minutes. When the cookies have cooled, pull up one end of the parchment paper or Silpat and gently peel the liner off of each cookie. Move the cookies to a cooling rack.

I'm not sure how this flourless cookie will taste, but I'm willing to give it a try after looking at the picture here: Flourless Chocolate Cookies

[catnipman]

LOL! East coast oysters are awesome too, but way more expensive west of the Mississippi for some reason compared to West coast oysters.

[logitech]

Glad to hear of a new cooking thread. Hope we did not lose the links to all those great recipes. You can ping me

[Eric in the Ozarks]

Add me to you cooking list.

[logitech]

ping

[Roos_Girl]

For previous ping lists I have kept the list of names on my about page so i could just copy/paste them as “To” line of the first comment.

[Patriot Babe]

Me Three please!!!

[Roos_Girl]

Chili

Ingredients:
1 1/2 lbs ground beef
1/2 lb ground pork
3 - 16 oz cans diced tomatoes
1 small can tomato paste
1 - 16 oz can kidney beans; drained & rinsed
1 - 16 oz can pinto beans; drained & rinsed
1 medium onion diced
salt
pepper
chili powder
garlic powder
oregano

1. saute onion in small amount of your choice of oil.
2.add ground beef and pork and brown, while browning added all spices to taste.
3. drain excess oil/liquid if needed
4. add tomatoes, tomato paste, and beans, and season season season
5. simmer at least 2 hours

Garnish as desired. Suggestions are diced onion, shredded cheese, oyster crackers, sour cream.

I have been out of ground pork and used bacon before and it turned out pretty okay. Lots of oil to remove after the meat browning step though.

[jocon307]

I’d like to be on the cooking ping list to, if you do it!

Not thrilled with the peanut soup idea, but the rest of the fam might like it!

[V K Lee]

Please add my name as well. Collecting recipes is a long time hobby. Eating is the first!

[Jamestown1630]

I wasn’t thrilled with it either, when I saw it; but when I cooked it, WOW! It’s a very bland recipe, on its own; and you can add a lot of different seasonings, to make it your own.

Adding you to the list :-)

-JT

[Jane Long]

Thanks for the ping...and, please keep me “pinged” to this cooking thread.

Love all things Early American. I just unpacked my Colonial history plates that I had packed for a recent remodel project. I told hubby that I bet half of all Americans don’t even know the names/events on each plate.

[Jamestown1630]

That is pretty much Exactly the recipe that the Post published; except that instead of the Peanut Butter, it used 2 cups of peanuts, soaked for 4 hours or overnight.

I don’t think that grinding peanuts into butter was a very labor/cost effective way of doing things, in Colonial days.
But if you soak them overnight, and then cook them, they become soft enough that you could pound them in a mortar (in the old days) or run them through the food processor, today.

I was just impressed with this soup (and Soup is one of my favorite things to cook.)

-JT

[RobinOfKingston]

Well, mostly as a self-ping, so I won’t lose the thread.

About three years ago I had to begin doing my own cooking. Since then, I’ve resurrected some old recipes from my childhood and invented a couple of my own.

Kelly Gulch burgers

Start with a pound to a pound and a quarter of ground beef
Finely crumble some shredded wheat for a cupful, crumbled
1/2 to a cup of chopped onion (as much as ‘you’ like)
1/2 to a cup of chopped green pepper (as much as ‘you’ like)
a couple tablespoons of “wo’stashur” sauce or your favorite barbeque sauce (I make it both ways.)
1 egg
a short teaspoon of cayenne pepper
salt and pepper

(this ain’t gourmet, if that’s what you want, use ‘sea salt’ and ‘freshly ground pepper’ ... and have the downstairs maid mix it up)

Hand mix everything together and divide it into three parts. Form them into patties about 3/4” thick. Tightly wrap two patties in plastic wrap and freeze them for when you don’t have time to make this from the bottom up.

Cooking on an electric grill takes about 10 minutes per side. On a George Foreman grill it takes about 8 minutes total. For both appliances, that’s after they’re good and hot. Don’t cook the juice out. Cook a minute or two longer if you use barbeque sauce.

[Jamestown1630]

If you love everything Early American, you need to look up the Pilgrim House, that a man named Doug Towle refurbished in NH. This man appears to have spent his entire life in preserving early Americana.

I’ve tried three times to post a link here, but every time my computer went wonky. Will try once more; but if I don’t make it, there are LOTS of links to this house on the I’net.

It’s exactly the kind of house that I’m trying to create; and I don’t need 1.5 Million to do it :-)

Here’s one link; but there are better ones out there (some of the videos on this link don’t play; but you can get an idea from the ones that do.)

https://homes.yahoo.com/blogs/spaces/video—an-extraordinary-reassembled-pilgrim-house—350-years-old-011217474.html

-JT

[mrs. a]

Could you please add me to the ping list?

And for finding china patterns, Replacements.com is your friend!

http://search.replacements.com/texis/search/?order=ClientCount-d,PieceOrder-a&query=yorktowne

[mrs. a]

Could you please add me to the ping list?

And for finding china patterns, Replacements.com is your friend!

http://search.replacements.com/texis/search/?order=ClientCount-d,PieceOrder-a&query=yorktowne

[mrs. a]

Sorry about the double post - you need only add me to the list once!