Did any of you PB Cap'n Crunch lovers ever eat so much of the stuff as a kid that the roof of your mouth was left raw? Brings back Saturday morning cartoon memories...
Anyway,
Tater Tots
Newman's Own ranch (so good with raw veggies)
Jarred Indian cooking sauces
Lawry's seasoned salt
Byrd's Custard Powder (I don't care for the stuff, but the British born hubby likes it)
A question for all you fellow hummus lovers - does a food mill give a creamier consistency? I always make mine in my food processor and while tasty, the texture is a little grainier than I would like. Suggestions?
During my thirteenth summer, I visited my dad & his new wife. Not only did she not cook, but there was rarely food in the house. Every evening's meal was takeout pizza or burgers, & they never had fruit or vegetables. Coming from a family of people who love to cook & who always have summer gardens, this was something of a shock. The night mom picked me up from the train station, she made a quick, simple supper as it was quite late - ham sandwiches on honey wheat with garden fresh tomatoes, leaf lettuce, mayo & mustard.
I'm forty-one now, but have never forgotten that sandwich and how it let me know I was home.
I'm a forty-something Appalachian office drone who, were it not for the pesky need for insurance & salary, would happily spend her days tending a garden and baking.
For as long as I can remember, the creation and consumption of food has been my favorite topic. This must be the result of some strong gene, as my four year old spends every waking second wondering when, where & how he will get his next morsel.
I collect cookbooks (200 strong), love to create memorable birthday cakes for my kids and am currently trying to organize a circa 1950 kitchen to hold all my cooking, baking & serving gear.
How nice it is to spend a few moments each day in a cyberworld with like- minded people!
I think one of my cookbooks claims snickerdoodles as a Pennsylvania Dutch recipe, which of course makes them German.
We make them fairly often since they are so simple & kid friendly.
Homemade in my grandmother's cast iron skillet with buttermilk & stone ground yellow cornmeal, piping hot with butter and a glass of ice cold sweet tea.
Besides reheating leftovers, I use my microwave mostly for softening butter & for making custards/puddings when I can't be bothered to stand & stir for ages.
Ooh, this is interesting! My mom thinks I'm nuts when I complain about the chemical smell of a box mix cake in the oven. I, too, grew up with mixes, but never use them in my own home partly because I would like to avoid all the nasty ingredients & partly because homemade is just plain better. Can't wait to read your reviews.
My teenagers love "Dirty Jobs" & this episode is one of their favorites, for obvious reasons. Much giggling & phoning of friends guaranteed.
Some of my nicest books are from library sales, & often are in near-pristine condition. Lots of others have come from thrift stores, yard sales, used bookstores & estate sales. I'm with the previous commenter in that I "test drive" new books that look interesting from the local library before committing to a volume of my own.
I use a blender, and though you need to do intervals of stirring with a rubber spatula and it's a pain to get it all out of there, it's pretty smooth any creamy. I've actually never tried using a food processor.
Cooks Illustrated magazine has an article / recipe this month addressing the texture issue. I haven't tried it yet but you might want to check it out.
I hear the blender is the way to go if you want super smooth, creamy hummus. It's a little trickier than the food processor, though.
My Korean wedding banquet. OK, she had help, but I know her food and her organizational skills and so I can confidently say, she prepared this meal. And it was amazing and I will always remember it.
Mom rarely puts her heart into cooking. About twenty years ago, though, she prepared meat fondue -- that was great fun! And most memorable. Loved cooking my beef and chicken in the hot oil at the table. She also allowed all of us to make our own assortment of dipping sauces. My brother mixed grape jelly with godknowswhat. We all laughed. It's a shame we never had it again.
Her cooking and baking was so phenomenal, it's impossible to choose. She was always trying new recipes, especially from Julia and Jacques. I loved her pies and gratins.
My mother makes homemade ravioli and Italian spaghetti suace and meatballs to die for. She's Sicilian
Stuffed artichokes smothered in tomato sauce.. YUM.
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