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Found 14 results

  1. WhatWouldJohnCrichtonDo?

    Favorite Cookbooks

    I've been looking through some of my cookbooks the last week or so. Partly because I bought a 1968 Better Homes and Gardens cookbook at the library sale last week (only $1.50!), and partly because of the recipe discussions on the Jill Dillard and Jill Rod threads. I realize that more and more, people are getting recipes from websites and not from printed cookbooks, but I still love cookbooks. For someone who doesn't really cook from scratch very much, I own way too many cookbooks! (Seriously. I now have 5 of the big loose leaf, binder style cookbooks.) I do really enjoy reading cookbooks, sometimes with an eye to using a recipe, and sometimes just to read the recipes. My husband finds it odd that I like to read cookbooks, but he's mostly used to it by now. I suppose these are my top 3 favorite cookbooks: My cookbook Better Homes and Gardens (1989) Betty Crocker Picture Cookbook (reprint of 1950 edition) When I say "My cookbook ", I mean the blank recipe book I use instead of a 3'x5' card file like my mom used to use. I enjoy having all the recipes I liked from my childhood and all the new recipes I've discovered in one place. To show you what I value, I have more cookie recipes collected in there than any other category. Generally, I don't copy recipes from cookbooks that I use lots of recipes from, just recipes from other people, or from cookbooks that I've only ever tried one or two of the recipes. The binder part is pretty abused, but the pages are still fine. My Better Homes and Gardens cookbook (10th edition) was my first "real" cookbook when I moved out on my own. I got it as a Christmas gift 3 years after I moved. I still check it first if I want to look something up. I always disliked trying to find recipes in my mom's cookbooks because I could never remember which one had the "good" recipe. "Mom? Is this the one with the good banana bread?" "No, dear. You want the other cookbook." So I make pencilled in notes in mine. I rate the recipe, and note any changes or reminders. My most marked up recipe in this book is the shortbread cookie recipe. When I was a kid, my mom had 2 loose leaf, binder style cookbooks. The 1950 Betty Crocker Picture Cookbook, and a Better Homes and Gardens cookbook from the 50s. I'm the youngest of 4 kids, so I've never harbored any illusion that these cookbooks would be mine someday. (Mom still has them. My oldest sibling got grandma's.) When I found a replica 1950 Betty Crocker Picture Cookbook soon after I got married, I was all happy! Now I could have my own copy with the "good" banana bread recipe, plus some other family favorites, too. I haven't pencilled in as many notes in this one, but I'm working on it. Plus it has hilarious "homemaking tips" at the back. Sorry for the bad photography. So, does anyone else have a favorite cookbook or two? Or do y'all keep all your recipes digitally, or not need a recipe most times? (Oh, and if anyone wants to try the Orange Nut Coffee Cake recipe in my handwriting, don't use 2 tablespoons of grated orange peel and the juice of one orange. Just wash an orange, trim off any bad spots, then stick the whole thing in a blender. You get better juice and peel that way. And oleo just means margarine. Butter works, too.)
  2. I have a pumpkin on my kitchen counter. What do I do with it? Suggestions welcome!
  3. Destiny

    Instant Pot, Take One

    I'm making my first attempt to cook rice in my Instant Pot. I am completely incapable of making rice that isn't either mush or crunchy, no matter what I do. Here's what I have done so far: 1 c. wild rice 2 c. water 1tsp better than bullion veggie because it sounded good. 1tsp. butter Put in pot and set to 25 min per https://www.platingsandpairings.com/cook-perfect-rice-instant-pot/. Prayed Rufus' blessing on my endeavour. Blogged about it on FJ. Updates to follow.
  4. Curious

    Recipes

    Post your awesome recipes here!
  5. Scrabblemaster

    I just fucked up Jinger's yeast rolls

    I tried to bake these yeast rolls Jinger posted in instagram a couple of days ago. I was distracted by my attempts to convert ounces and cups into gramms and mililiters. I thought I managed it until I was confused about the amount of flour compared to the amount of yeast. Maybe Rufus was sitting next to me and and had the feeling he should step in. A quick Google search told me that cups of fluids and cups of flour are different. I should have got to that conclusion by myself, but I didn't. Well, because of my mental calculator running hot, the information that she did put the eggs into a 2-cup measuring cup (which I don't have because I am european) and filled it up with the hot water totally slipped through my fingers. So the endproduct was too fluid. I am not a first time baker so I knew what to do. I added flour. Lots of flour. So much flour that my cookingchef tried to commit suicide by jumping of the table. Rufus stepped in again! At this point my dough rises in the oven and is still not smooth and elastic enough. I will have to add more flour I suppose by hand. I guess when I take a look in my kitchen I will find a measuring cup with "cups" on it.
  6. Put corned beef in pot with the spice packet, an onion, a carrot and a stick of celery. Cover with water and boil for 3 hours. Mix 1/2 cup brown sugar and 1/8 cup mustard. Remove beef from the water, place in a pan and spread the mustard mixture over the top. Bake the beef at 350 F for an hour. While the beef is baking, strain as much of the veggies and spices out of the broth as you can. Add potatoes, carrots and rutabaga and boil. After 30 minutes add the onions. After an additional 15 minutes, add the cabbage and cook for another 15 minutes. (The root vegetables will have been cooking for an hour). Serve with the strained broth.
  7. Your cooking tips and tricks go here.
  8. Hey guys! I'm a professional chef. Have questions? Need ideas or advice? I can help!
  9. I did the dumb thing. We had a gift pumpkin that grew out of the compost pile, and I decided to puree and freeze it this week for later baking. Last night I chunked half of it and roasted it, with the intent of doing the rest today. Only problem? I left it to cool on the counter a little long. Like, overnight. So now I'm debating whether it's okay, whether it would be okay if I heated it through again, or whether I should just throw away two-thirds of a pumpkin. Anyone have any thoughts? Or at least some similar story that'll make me feel better about wasting several bread loaves' worth of pumpkin?
  10. I've fallen in love with pictures of terrines on Pinterest. Meat, veggies, fruit, it doesn't matter; I think they're all fascinating and beautiful. I'm about to embark on a special diet that has a strong focus on gelatin, so now is the time for me to start making terrines! Here is my somewhat embarrassing question: How do you eat it, once it's been served? With a knife and fork? A spoon? Your hands? Between two slices of bread? All of the above? Googling "how do you eat a terrine" gave me wine and cheese suggestions, which aren't what I want. I'm excited to give this easy-but-fancy-looking dish a try! But I need to know how to get it from the plate to my mouth first... Pretty pics, just because: That last one is the one I'm going to try first. But I want mine to be prettier than that. Please don't tell me to eat it like pate, because 1) that's fancy, which means I don't know how to eat it, either; and 2) scraping at it with a cracker could work, I guess, but what if it will be my main dish (because it totally will be!)?
  11. RoseWilder

    I just ruined baby food

    I've been attempting to make homemade baby food for my nephew. All the books and blogs I've read about it claim it's so easy, you can make 2 weeks worth in 10 minutes, blah, blah, blah. Well it takes more than 10 minutes to peel and slice the fruit for 2 weeks worth of baby food. Let alone the time it takes to cook it and clean up the mess afterwards. I made apple baby food on Sunday, and it took about 4 times as long to cook as the baby food cookbook said it would, but it turned out well. My nephew reacted to it the way people react when they accidentally drink spoiled milk, but he did keep eating it. So I assume he was just not used to eating food that isn't completely liquid. Tonight I tried to make sweet potatoes. I used exactly the amount of water they told me to and followed the directions to the letter. The result: the pan boiled dry before the sweet potatoes could fully cook. Not to be deterred, I tried again, this time with carrots. It took an hour before the carrots would soften enough for me to puree them, and I tried and tried but couldn't get the carrots to come out really smooth. They look like lumpy mashed potatoes. I added extra water to smooth and thin it out, but I'm still left with lumpy carrots.
  12. Some time ago I made gnocchi. I love gnocchi because I can make lots of them to store in the freezer. Gnocchi are my go to meal when I want something special but I have very little time to cook. I usually make both pumpkin and potatoes gnocchi. I cut a pumpkin in pieces and cooked it in the oven for 15 minutes at 180ºC. When it cooled with a knife I separated the pulp from the skin and with a fork I mashed it. I added a pinch of salt and lots of flour. Pumpkins tend to absorb too much flour so it's better to not exaggerate otherwise the gnocchi will taste like flour not like pumpkin. Flour is the glue that combined with the water of the pumpkin keeps the gnocchi together, so you have the right dose of flour when the gnocchi don't melt when you cook them and you can't taste the flour but only the pumpkin. The resulting dough is quite sticky and generally obnoxious (that's why I make them in bulk once in a while), anyway with the help of some flour (to help control stickiness) I flattened it and cut it into strings and then into little cubes that I rolled to make little balls all of the same size (more or less). I rolled every little floury ball over the back of a fork to create the distinctive marks. I didn't take pics because this is one really dirty job and my hands were a true mess. Once done they look like this (the pumpkin's ones are those on the left). Potatoes gnocchi are done in the same way, only difference is that I steamcooked the potatoes so they retain more water and also more flour. The good thing is that potatoes stick much less so the process is easier by far. Once done gnocchi need to rest for half an hour before cooking. Meanwhile I prepared the sauces, melted cheeses ( butter, robiola, gorgonzola and cream with a pinch of pepper and nutmeg) for the potatoes gnocchi and sweet sauce (butter, half a spoon of brown sugar, raisins and cinnamon) for pumpkin gnocchi. When a big pot of salted water started boiling I threw inside a handful of gnocchi, when they came back to the surface they were ready, it takes only a couple of minutes or even less. When all the gnocchi were cooked I heated them with their sauce for a moment and then served immediately as they are good while still hot. It's a traditionally wintertime dish, the most popular version is the potatoes one but I use many other veggies too, like cabbage, carrots, spinach etc. In Verona it's mostly eaten during the Carnival when the King of the Gnocco is crowned.
  13. http://fuckingrecipes.tumblr.com/ This tumblr contains gratuitous profanity and I put it under a spoiler tag because I can. ^-The image came from the actual tumblr page stated above, however they picked it up from somewhere else. (countryliving.com) P.S. I found this link on the bloggess's blog page http://thebloggess.com/
  14. Doesn't seem to "current". I opened the "don't have money for food" thread and found it was started in 2008. /openforums.titus2.com/forums/Recipes
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