What easily-prepared-by others-dish or food always fails for you? Here's my story.... baked custard...simple, elegant, classic...easy. I cannot make it resemble the creamy, comforting memory of the little pyrex cupfuls eaten during childhood. What's a culinary struggle for you? Baking..? Grilling...? Picking out a good tasting...?
...talk with friends and family? In the kitchen all the chopping, stirring, tasting and aromas set a relaxing stage for good warm "bonding" in my home. Some how magic happens when food is part of the focus...conversation can be serious or light-hearted. Do you communicate more openly while cooking or baking? Even if you are alone...maybe you talk or discuss out-loud with yourself! Or does your kitchen have a real or invisible sign..."do not enter or disturb the cook during cooking process"?
Do you bake cut-out cookies & decorate? Special bread or pastries? Make a unique shaped & decorated cake or cupcakes? Fill baskets with homemade candy? I shutter to think anyone actually makes their own PEEPS--ha!
Cabbage for me! Do you make traditional foods & beverages? Go to a restaurant or pub? Serve "unusual" green colored foods? Anyone remember the McDonald's Shamrock shake?
Still icy & snowy where I live...uhh, thoughts of sunny warm days & sippin' on something cool to drink. Iced tea or an extra thick chocolate milkshake would be my first & second choices. Do your beverages choices change with the weather?
What food, beverage or ingredient would I never find written on your grocery list?
My list never includes any of these:
peas
margarine
Cool Whip
onions
fruit cocktail
cream of wheat
pop (aka soda)
Have you ever found someone's grocery list & thought.."what the heck was she/he thinking...gonna cook with that...or ?" Isn't there a site which posts the actual grocery lists found by others?
Taking the flip-side of Southern-bella's thread on what dish you have no success with...What's a recent culinary fear you have conquered? A technique? Prep method? Delicious twist on an old ingredient? Ventured into an unfamiliar cuisine? I deserve a gold star for _____
Coming up on March 18th is National Oatmeal Cookie Day--yay! What are your favorite add-ins? Dried fruits like dates (my favorite), apricots, dried cherries or big soft raisins? Nuts...maybe walnuts, pecans & I've eaten ones with pistachio nuts, too. Coconut? Spices? Chocolate chunks? Do you have a passed thru generations killer oatmeal cookie recipe or just use the one on the back of the Quaker box?
The seasonal sweet, current & citron studded hot cross bun is said to traditionally eaten on Good Friday. Joy of Baking cites a superstition that if hot cross buns were baked on Good Friday, they would never become moldy & one bun would be saved as a good luck charm until the next year's bun was baked. I usually manage to eat one when available locally. Being a chronic yeast-dough challenged baker, never attempted my own. Anyone make these sweetly spiced, dried fruit buns? Any local bakeries feature them around Easter?
Ellen over on the super Slashfood site had this post...thought it would be a great "talk" discussion here on SE. Were the food aromas different from what your family usually ate? Would you hang-out long enough to get invited to eat dinner? What food products did the other kids' kitchens have that made you green with envy?
@beagle72--thanks for the link...it reminded me of that Epicurious recipe for "salted water" that had over 700 reviews & was one of their most popular recipes! Now we're talking the basics--ha!
Thanks to all of the SE community that have commented on this thread...it's been fun to read:)
@MelsDiner---SE community buddie LunaPierCook recommended the Waring Professional Pro Belgian waffle maker back in Oct. when I wanted to buy one for my daughter---maybe it would work for you!
Waffles...come to think of it, pancakes can be tempermental, too
Absolutely your best featured video to date---thanks, Adam!
Thanks for highlighting these recent posts from the SE team. It's a good way to keep in touch with the extended family:)
@Susquehanna--LOL about you "e" word!
@frederika--ya know, I feel like I've tipped-toed around with every mashed potato method. I've now come to giving up the "responsiblity of making the mashed potatoes" to whoever might guest might be for that occasion!
Gravy challenged anyone?
@LoCo---thanks for the link to the Francis Lam article--perfect timing:)
@ MargienDallas---lol--love how you used the word "terrfied"---so true for many of us!
I've beat this one in the ground...but..yeast-dough challenged, that's me.
My mashed potato prep is a little iffy, too:(
Hot chocolate, cinnamon toast, popcorn, warm apple crisp, french toast, grilled peanut butter & honey sandwiches...are just a few of my favorites:)
@Traveller--how many competitions have you entered over time? Exactly how many times do you have to make a recipe until you are satisfied it's the best...I read about those attempts CI make before they recommend the "best of..." btw...I love the name of your your cake, too!
Peanut butter & graham crax or a Kashi Chewy Trail Mix bar seem to rescue me just about every time!
Was it easier to talk with your parents or grandparents during kitchen activities? Have any really significant or heart to heart talks ...like about "the birds & the bees...."
Emily Koh's friends love going to Emily for all of their food outing recommendations :)
Ree, you absolutely make my day! i enjoy your blogs, and love your recipes; i will have to send you my "best cake brownies" recipe...they have an entire can of 16 oz hershey's chocolate syrup in them....mmmmm.
one of the things i love most about you...your love for that marlboro man and your kiddos...so refreshing!
I enjoy Food Network! I AM SO GLAD THAT THEY FINALLY PUT AFRICAN AMERICANS ON THERE TO SHARE SOME RECIPES THAT I CAN RELATE TO. I am not interested in panini or vinaigrette....give me soul food & my family is happy!! I am glad that they are more diverse now & I will watch them even more now, since I will be getting recipes that my whole family are used to & will be able to enjoy! THANX FOOD NETWORK...KEEP UP THE GOOD WORK!!
Also, dont be so hard on Rachel Ray....she is not a chef & it just shows how food network is not so fast to judge others, they accepted her & the audience saw themselves in her & that is how she has became so famous. She IS goofy, but that just reminds me that she is human! KEEP UP THE GOOD WORK RACHEL!! JUST (PLEASE) get rid of the goofy laugh....she laughs at LEAST 4 times a show & it is beginning to DRIVE US CRAZY!! lol
oh my goodness, these are deeeelicious! Have also just eaten one hot from the oven and could probably eat the other 11 with no problem :-) Can't wait for visitors to taste them now! Thanks
cheese is NOT expensive, even good cheese. shop around for better prices. if people consider $40 for a meal that feeds 6 people (since its often halved) expensive, try going to a restaurant with that group and see how much each person spends.
this is a deal.
My favorite cereal of all time ...
General Mills "JETS" (when they were shaped like Trix or Kix )
They changed the shapes to space vehicles and planes.
The taste and texture changed to something like Alpha-Bits. Not nearly as good.
I'm 56 and I still miss them!
My favorite cornbread recipe is just the basics. A cornmeal mix, egg, and sweet milk, a little oil and bake in a hot oiled, cast iron skillet.
But my kids love the taste of Jiffy mix. But when I make jiffy mix it always seems to fall apart while slicing or after it's on the plate. It tastes great but is so fragile, it must be eaten with a fork.
Can someone tell me what I am doing wrong, or could that just be the nature of Jiffy mix? I follow the directions to the letter and bake in my cast iron skillet.
What is the difference between white sharp cheddar cheese and yellow sharp cheddar cheese? Does it matter which one of these you use in Martha Stewarts recipe? Also, is it better to use the 2 cups Gruyere or the 1 1/4 cups Pecorino Romano? I plan to make this recipe very soon and would hate to mess it up by using the wrong cheeses...Thanks for any help!
Just checking on the 2 cups of molasses. I made these and followed the recipe to a "T" but it seemed like 2 cups might be (dare I say?) too much? My friends told me they were too bitter. Has anyone else made this recipe? What did I do wrong??
mshue in A2
I love meat loaf. I have done this many times using muffing pans. Dang I thought I was original lol. Anyways I love making them this way because the top gets nice and crusty and I love that meat loaf crust.
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