Weekly Cooking (and related issues) Thread

[Jamestown1630]

After-holiday food with friends - and not just for bird-watchers.

(If you would like to be on or off of this weekly cooking thread, please send a private message.)

-JT

[dp0622]

sounds like a hearty meal

[trisham]

Yum! Looks delicious! My husband made chicken soup today with baby bell mushrooms, broccoli florets, carrots, vidalia onion, celery, red peppers, and red onions.

He made the stock first with the whole chicken, onion and carrots, holding aside the meat.

[Jamestown1630]

Probably TOO hearty; but depending on where you’re living, Christmas Count is very cold, ‘hearty’, work ;-)

-JT

[dp0622]

New York City. It can range from 10 degrees to 50 on any given year. I like it cold personally. It keeps the Liberals indoors lol.

[Jamestown1630]

I think soup-making is the most satisfying and contemplative work we do in the kitchen. I have more fun with it than with any other kind of recipe. Soup just never seems like *work*.

-JT

[Dr. Bogus Pachysandra]

Well,,, grossly off topic, but,,,, I had bought myself a nice steak for Monday. I was at the store and thought it would be nice to get something that I, as an old bachelor, wouldn’t make for myself. Bought some Giant Eagle Deli Potato Salad. Tasted great! Was sick for two days! Short shelf life I guess? Steak was great though!

[NorthstarMom]

That looks so good. I think I’ll try it when my sunburn heals-feeling the heat enough as it is.

[trisham]

It’s a good way to use up all of your vegetables that may soon be going past, too!

[Jamestown1630]

Learn to make your own potato salad, Old Bachelor; the store-bought stuff cannot compare. It’s really easy, once you get the potatoes done just right, which can be tricky.

(The stuff in the store always seems to me to have undercooked potatoes; probably also a shelf-life issue.)

-JT

[Jamestown1630]

I have not figured out why so often during this glorious Springtime, my mind has wandered to cold-weather food...

But, inspiration for a weekly cooking thread just comes out of the ‘ether’, and I go with it ;-)

-JT

[jjsheridan5]

I don’t know if this is off-topic, but I always like to have a list of food-items that I plan on trying, in the short run, to incorporate into my diet. Currently, my list is: butter salad dressing, green curry, and frittatas (or any similar egg-based dish, possibly Spanish omelets).

[NorthstarMom]

Well, I live in MN. Even on a day like today in which I got sunburned, I regretted leaving my jacket at home. We eat soup year round :-). I recently bought “Nourishing Broths” and am working on adding more bone broths into our diet.

[Hoffer Rand]

My parents get together with a group of friends a couple days after Thanksgiving every year for what they call “dab day.” Everyone brings their leftovers, even if it’s just a dab of this or a dab of that. They have a potluck style meal and great time trying out each others’ recipes.

[Jamestown1630]

What is ‘butter salad dressing’? I’m intrigued.

[Harmless Teddy Bear]

Might be one of the preservatives they use you are sensitive to.

[Dr. Bogus Pachysandra]

JT,
The problem for a single guy is “Whatcha gonna do with all the leftovers after you eat one or two servings?”

[jjsheridan5]

I recently bought “Nourishing Broths” and am working on adding more bone broths into our diet.

It took a while before I could make good bone broth. Many batches turned out nasty, for lack of a better word, especially with the beef bone broths. The technique I now use is the Korean method, I think. Soak the bones for 3 hours in cold water, changing the water every hour. Then, boil the bones for a minute. Finally, make the broth as usual (usually, the first batch is ready after 12-18 hours in a slow cooker).

Just a little ginger and salt, and you have a really good soup.

[Dr. Bogus Pachysandra]

“Might be one of the preservatives they use you are sensitive to.”

Good point! After spending Tuesday in “the reading room” i’m loathe to try their stuff again!