Posted on 03/01/2018 5:13:10 PM PST by Jamestown1630
Dear Cooking FRiends;
Due to issues at home and at work, I am going to be unusually busy for the foreseeable future, and I have decided that I will have to reduce our Weekly Cooking Thread to a monthly thread. Often, the thread is still quite active when I’m ready to post the following week’s installment, so I don’t think it will make a great difference if we continue each thread over a month.
I’ve greatly enjoyed the camaraderie that we’ve developed here; learning about all of your family culinary traditions and cooking secrets; and just sharing TALK, as our conversations wandered - often into ‘terra incognita’, as a lot of threads on FR do ;-).
You have all taught me many things, and introduced me to new horizons – not all of which have had to do with food and cooking - and I’m grateful for that, and for all of you.
I’ve also enjoyed and learned a great deal from the sheer effort of posting on a weekly basis for the last couple of years, ‘digitally challenged’ as I am. I’m still not very smart about using this little 'spaceship' as I call my computer; but at least I can post a picture and have a little HTML under my belt (Thanks, Liz!)
Instituting a cooking thread was one of my priorities when I ‘signed-up’, because I had always enjoyed the cooking threads on FR during my many years as a prior lurker – especially the Thanksgiving ones! - and I hope to continue for a long time.
I will probably post around the first of each month – and will always be checking in!
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I recently discovered Stephane of the ‘French Cooking Academy’ YT channel. He does great videos that are packed with information on ingredients and technique, and I’ve been especially impressed with everything he does with Potatoes.
Here is his video on Gratin Dauphinois - the Classic French Potato Bake; but check out the Duchesse potatoes, as well - they look fancy, but aren't that hard to do:
https://www.youtube.com/watch?v=2QCdN89DAYE
https://www.youtube.com/watch?v=mjdzwYREr48
-JT
This week: Spuds, again! And a special message.
-JT
A Month! We’ll starve!
Thank God for the spuds I say.
Trying to come up with a max meal for the guys (dad, bro’s, uncle) - I think they’re getting a bit tired of my bean soup, although they love it.
Aint east cooking for a crowd every night.
We aint picky.
Meatball subs tonight at the VFW $3
thanks for all you’ve done, JT. You’ve done an awesome job and i never would’ve known you were technologically challenged if you didn’t say it! ;)
You have no idea....despite my husband’s and Liz’s many efforts to help ;-)
Lady Bender made a pot of Au Graten potatoes earlier this week and we finished it up last night. Tonight we’re having Dungeness crab fresh out of the Pacific Ocean for the sixth time this season...
They love it
Southwest Potato Fritters / Avocado Crema / Omni Dallas Hotel at Park West
This is the hotel's spectacular way of serving the little morsels.
DO-AHEAD Blender smooth 8 large peeled potatoes boiled fork-tender, cup h/cream, ¼ cup butter. Mix in tb ea ground cumin, gar/onion powder, 2 oz minced chipotles in adobo; chill for use later.
FRITTERS Combine/blend well 4 lb cooled potatoes, 6 oz cooked crumbled bacon, 4 oz shredded sharp Cheddar, 2 oz minced cilantro, 2 eggs. Scoop out--shape inch balls. Roll in 4 c Panko. Dry 10 min.
FINAL Batch-Fry golden 2-3 min in 4 c 350 deg canola oil; drain.
SERVE drizzled w/ Avocado Crema.
CREMA Proc/smooth 2 Large Hass, ½ c sour cream, juiced lime, tea agave nectar; add tb water to thin out. S/p.
Wow, sounds great.
Okay. So now I’ll have to figure out how to make twenty or more of them.
Just keep adding in the ing-—the recipe is very forgiving.
An interesting thing I’ve recently learned about potatoes is that, cooked and eaten cold, they are what is called a ‘resistant starch’. That’s good for me to know, because I LOVE potato salad!
https://www.marksdailyapple.com/the-definitive-guide-to-resistant-starch/
I’m pretty happy with hash browns, eggs over easy, toast and some Tx Pete.
Put the crème in the café, one sugar please...
Come on, you were a great student.......most of the time (smirk).
Guy’s not so much. They’ll eat, grin at me and keep chomping. I always like to come up with something different.
Sounds good to me.....BTW what’s Tx Pete?
Nothing real special tonight...just took the pork chops off the grill...smoked with hickory of course...indirect heat. The wife is making real mac & cheese and the southern pinkeye peas from the garden are on the stovetop. Iced tea sweetened with raw sugar and we’ll be ready to pig!
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