Weekly Cooking (and related issues) Thread

[Jamestown1630]

Ah; ‘Mr. John Daniels’,

Sounds *good*!

(I once had a mean crow named ‘Black Jack’.)

-JT

[texas booster]

I am starting my ARRL classes and should be ready for the test by Thanksgiving.

And some great recipes.

[V K Lee]

FOUND:

RECIPE BITS
http://www.recipebits.com/

[Jamestown1630]

Hubs is taking it in a couple of weeks. I’ll be longer ;-)

-JT

[Paleo Pete]

You’re welcome, I Just got tired of paying 4 times what it should cost so I measured it. Problem solved. I copied that from the card I wrote it on in 1990.

[CottonBall]

LOL!

Hey, whatever appetizer you like!

I love the cooking reality shows where the chefs ‘sample’ the alcoholic ingredients, relieving the stress a tad.

[NorthstarMom]

Count me in that group! I was uninspired in the kitchen for awhile and just wanted to eat something I didn’t have to make. Not really an option here so meals were rather blah. I started working in a fine dining restaurant and found inspiration to make food taste good at home as well.

[W.]

Just to say, we saw a Shelby Cobra drive by the house earlier tonight--a rare treat for car guys! And we've only seen one Ferrari in six years of watching/lusting/drooling...

P.S., DeLoreans are common-place. Go figure!

[Jamestown1630]

My husband will like trying it. He hates buying something he could make from scratch.

-JT

[JRandomFreeper]

I'm never stressed in a commercial kitchen, but I am a big believer in sampling all ingredients, including commercial drinks. ;)

Peppers are critical for sampling since they are so variable.

Papaya, believe it or not, also requires lots of sampling. I also harshly sample my Tres Rios coffee every morning. It can be variable as well.

/johnny

[jimt]

I use 50/50 pinto and kidney beans in my chili and always use canned beans. Put ‘em in a saucepan and cover with water. Gently boil them for an hour, adding water if needed to keep them well covered. Drain and add to the chili.

NO gas !

[Paleo Pete]

I make almost everything from scratch. My mother taught me how to cook when I was a kid, I got good at it living alone for years. One day I need to bite the bullet and type up a long post on my pizza...I make my own pizza sauce and crust, grow the tomatoes and garlic...it’s only a minor modification to make a good Calzone too.

[ROCKLOBSTER]

You used “beans” and “chili” in the same sentence.

[Paleo Pete]

NO thanks, I quit beans altogether in 1980 because of stomach cramps when my mother realized the only time it happened was when we ate beans, which was at least twice a week. Never ate beans again, never had stomach cramps again. Don’t miss either at all...and don’t want to try any of the “no gas” methods people have tried to get me to try, I don’t want to find out they’re wrong...it’s definitely NO FUN...

If you’ve never had stomach cramps, it’s no more fun than having a tooth pulled...without novacaine...find a C clamp big enough and clamp it on your stomach till the two tips meet. That might come close...have a horse drag you over 3 miles of softball sized rocks. At a full gallop.

Or just let Obama stay in office for 4 more years...you’ll get the idea...

[Jamestown1630]

You sound like my husband’s family - big Italian family, grow about an acre of tomatoes, and have a huge Sauce Making Day, every year :-)

His dad also grew all the herbs, garlic, &c.

-JT

[Jamestown1630]

LOL! I was going to suggest Beano...but out of sincere respect, I won’t :-)

-JT

[Paleo Pete]

I’ve been growing Roma tomatoes for years, tried San Marzano last year and didn’t know they end up the size of pecans...I was disappointed...supposed to be excellent for sauces, but less than half the size of Roma, so I should have planted 30 instead of a dozen...Went back to Roma this year but the entire garden did nothing, I’ll be using canned this year. I’ve used tomatoes out of my garden, all organic, for 20 years.

Not even the garlic did well...Tabasco peppers did OK but not what they should, that’s it. Not one cantaloupe, 3 usable Romas, maybe a half dozen ears of baby corn, a few baby carrots...pitiful garden this year. I have no idea why, everyone around here had the same results.

I usually peel and freeze tomatoes for use as needed for sauce. Garlic keeps pretty well as is, just let it dry.

[Marcella]

“Even Marci can answer that question. ;)”

“My favorite is Old #7 Black Jack, Jack Daniels.”

We took him the biggest bottle of that I have ever seen. So heavy I had to hold it with both hands. It should last him for years - or a week, whatever.

[Liz]

Saw cookie recipes posted.....so I guess it's about time to get
out the holiday cookie recipes. This one's perfect on Christmas cookie trays. Careful w/ almond extract--it's very assertive.

CHERRY CHEWS

CRUST mix cup ea flour, rolled oats, br/sugar, tsp b/soda,
1/4 tsp salt. Cut in 1/2 c butter til crumbly.
Press into greased oblong baker; bake 350 deg 10 min.

FILLING beat 2 eggs, stir in cup br/sugar, 1/2 tsp
almond extract. Stir in combined 2 tb flour, tsp
b/powder, ½ tsp salt. Add cup coconut and cup
1/4'ed/drained maraschino cherries, stir/combine.
Spread over crust w/ offset spatula.

Bake 350 deg 25 min; lightly brown. Remove; cool. Ice.

ICING stir smooth 1 1 /2 tb soft butter, cup conf,
4-5 tb cherry juice, tsp almond extract.

[JRandomFreeper]

I can make Churchill look like a rookie. ;)

/johnny