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Cook the Book: 'What We Eat When We Eat Alone'
Grits, stoneground of course, with some Pecorino romano stirred in.
Bad Shrimp
I'm with olddad, I cook fresh shrimp all the time and have never seen that white stuff. Sounds yuckey. The orange fat is a good thing. Gives lots of flavor to gumbos, stews, etc.
The Sometimes Fabulous food of the young and Broke
Anything you could make with chicken legs and thighs. Back in the Dark Ages you could often buy a 10 lb. bag for 29 cents a lb. Also lots of red beans and rice.
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Recent Comments | Response to Comments
Cook the Book: 'Gourmet Today'
The McCall's Cookbook from the 1960's. Anyone considering writing a cookbook should read this one. The instructions were very clear for a novice.
Cook the Book: 'What We Eat When We Eat Alone'
Grits, stoneground of course, with some Pecorino romano stirred in.
Bad Shrimp
I'm with olddad, I cook fresh shrimp all the time and have never seen that white stuff. Sounds yuckey. The orange fat is a good thing. Gives lots of flavor to gumbos, stews, etc.
The Sometimes Fabulous food of the young and Broke
Anything you could make with chicken legs and thighs. Back in the Dark Ages you could often buy a 10 lb. bag for 29 cents a lb. Also lots of red beans and rice.
Looking for A good book that teaches basic/classic cooking
Seldom mentioned, except by me, James Beards Theory and Practice of Good Cooking.
Marsala Wine
Marsala is a fortified wine so will keep for a long period of time. I believe I have had my current bottle in the liquor cabinet for 6 months.
Cook the Book: '660 Curries' by Raghavan Iyer
It was in the middle 60's. My first husband and I met the Indian captian of a merchent marine ship in the French Quarter. We showed him New Orleans and he invited us to dinner on the ship. It was love at first bite!
Videos: A Preview of Amanda Hesser's "Food 52" Website, Plus a Tour of Her Kitchen
The standard Kitchen counter top is 36" from the floor, a 34.5" cabinet and a 1.5" countertop. To find the optimal height for you bend you arms at a 45 degree angle with palms out flat and measure from your palms to the floor. That is the optimal work height for you. A prep island is a good place to adjust height as custom cabinets can get quite expensive.
Cook the Book: 'Canal House Cooking, Vol. 1'
Anything with delicious Creole tomatos.
Cook the Book: 'The Barcelona Cookbook'
Mimi's in New Orleans. I took a freind for her birthday. It was a quiet night and the chef took care of us. wonderful evening.
Does anyone use the oil sprayers (or the misto)?
I bought mine on impulse. I had an extra Bed & Bath coupon and got carried away. I use it a few times a year to spray Absinthe into the cocktail glass instead of doing the swirl and discard method when making a Sazarac. I hate to waste expensive Absinthe. I know it's ridiculous.
Cook the Book: 'Modern Spice'
I just started to learn Indian, using books from the library. my biggest sucess so far is actually an eggplant curry recipe I got off the internet. I like the idea of Indian influenced American dishes. Can't wait to try the recipes.
Served: Night from Hell
Let me explain a bit. Sharing a meal with friends, whether at home or in a restaurant, is an important part of my life. It is also a social contract . The restaurants part of the contract is to provide good food and service. My part of the contract is to be a pleasant and not overly demanding guest,i.e. not demanding endless substitutions or 500 glasses of water, showing up with bratty children who are too young for a fine dining experience,and worrying about bill splitting, etc. Assuming I'm with true friends, if both the restaurant and I live up to the contract, the result is a wonderful "communion of the table".
That's just me. If you have other expectations, that's fine too.Though, I do believe that my way results in better service
@janaatwg
I forgot the tipping in cash. Thanks for mentioning it.
Also, I should mention I am in high end retail and I know way too much about how clients can try to abuse you.
@gagabol
You got a point honey. That's why I try to dine only with true friends.
Cook the Book: 'Rustic Fruit Desserts'
Whatever fruit is in season mixed with plain bulgarian yogurt and topped with a springling of WF ginger granola. Yum!
Dinner Tonight: Shrimp, Arugula, and Caper Mayonnaise on Brioche
I am ditching the fried eggplant with marinara I was planning for supper and serving this instead. I have the shrimp, arugula, and mayonaisse ingredients. A quick stop at WF will take care of the brioche. I'm salivating now.
Served: Night from Hell
I never,ever, ever, ask the server to split the check. I t goes on my credit card and my friends can pay me back. It's an imposition, especially when a place is very busy. With some friends we have an agreement, I get the bill this time, next time it's yours.
Cook the Book: 'Endangered Recipes' by Lari Robling
Grandpa's root beer floats and making cakes in my EZ Bake oven with my Great Aunt Neetsie!
Wheat Flour Roux
I make rouxs fairly often and never use wheat flour. I tried it a few years back and found it difficult to judge the "state" of my roux, light medium or dark, because of the dark color of the flour. You can judge somewhat by smell, but I need that color clue as well.
What Does Your Fridge Say About You?
My fridge says I shop like a European, 2 or 3 times a week: There isn't much in it. My freezer says I'm frugal. It's full of things waiting to become stock, chicken fat waiting to be rendered, parmesan rinds, etc.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Mirliton(chayote) pickles, pickled okra, and pepper jelly.
Cook the Book: 'Bottega Favorita' by Frank Stitt
aglio e olio with whole wheat pasta
Cook the Book: Broccoli, Rice and Cheddar Casserole
I think I will have a Donald Link weekend. I was planning on stopping at Cochon butcher Saturday to have a Cuban sandwich with conchon du lait and to purchase some boudain. Broccolli cheese rice would be fantastic on Sunday with the boudain; salads the rest of the week.
I must have this cookbook.
Cook the Book: 'Real Cajun'
Waffles with powderd sugar on top, purchased from the "waffle man", who had a street cart pulled by a mule in the 1950"s. My mom loved them too.
Your Cookbook Arsenal
Julia's "The Way to Cook"
James Beard's "Theory and Practice of Good Cooking"
Julia's " Baking with Julia"
Rose Levy Beranbaum's "The Cake Bible"
Perfect picnic food
I love everything related to meat.
One of my favorites is chicken wing because it is so easy to make yet
very tasty,with good sauce it is delicacy.
I think nothing compete however good steaks
Steak recipes
Cook the Book: 'Gourmet Today'
Thank you for participating, and congratulations to our winners:
Louisa
Jilly
leighana
Michael Z
gramvo
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: 'Gourmet Today'
I received The Joy of cooking as a wedding present. garrettsambo@aol.com
Cook the Book: 'Gourmet Today'
my first cookbook was one i got from school...it was with all the students favorite recipes...
Cook the Book: 'Gourmet Today'
It was a Strawberry Shortcake cookbook that had recipes for sandwiches and other easy recipes.
Cook the Book: 'Gourmet Today'
it's actually kind of sad. My freshman year of college I worked at the corporate HQ of Fanny Farmer candy shops and for our Xmas bonus we all got a copy of the new Fanny Farmer cookbook ..... so my first cookbook was the Fanny Farmer cookbook.
Cook the Book: 'Gourmet Today'
Better Homes And Gardens, but I grew up with my mom's Betty Crocker cookbook.
Cook the Book: 'Gourmet Today'
My first cookbook was Betty Crocker's. It had all the basics and I still own it today.
Cook the Book: 'Gourmet Today'
A collection of recipes that my mom made based on my observations
Cook the Book: 'Gourmet Today'
My first cookbook was one from our church. I know, not top quality. I rarely turn to cookbooks as a new cook because of the vast information on the internet. I would enjoy having a few cookbooks in my collection, though.
Cook the Book: 'Gourmet Today'
My Mother in Law got me a 5 ingredient cookbook that had horrible recipes which basically combined 5 canned foods into one dish meals. Revolting.
Cook the Book: 'Gourmet Today'
mom's ratty old Joy of Cooking!
Cook the Book: 'Gourmet Today'
The first cookbook that I ever received was a book of photocopied recipes my grandfather made for me of all the traditional Italian recipes that my great grandma used to make for her family. There are some wonderful recipes in there too. From homemade tortellini, to antipasto that has to sit jarred for a year before you can eat it (to let the flavors meld).
The sad bit is that I rarely use it because so many of the recipes are so labor intensive and large.
Cook the Book: 'Gourmet Today'
My now-husband bought me the New York Cookbook when I started college, which turned me on to so many of my favorites today!
Cook the Book: 'Gourmet Today'
When I was small, I used my mother's Betty Crocker cookbook. When I married, she gave me one of my own and I use it still, although a host of other cookbooks have joined it on the bookshelves.
Cook the Book: 'Gourmet Today'
My first cookbook was Betty Crocker's Cookbook that was a 5-ring binder.
Cook the Book: 'Gourmet Today'
My first cookbook was the Company's Coming Kids Cooking cookbook - Company's Coming is really big where I'm from (Alberta, Canada), but even when I venture to another province, no one's heard of it! I don't think I made too much from it... there was a pretty good fudgesicle recipe though :)
Cook the Book: 'Gourmet Today'
My Mother gave me my first cookbook which was Betty Crocker's and I still have it today. I also gave one to my son when he moved out on his own. It's a great basic cookbook that anyone can use.
Cook the Book: 'Gourmet Today'
We had the Better Homes and Gardens Cook Book growing. Plus a binder with tons of 3x5 cards neatly written by my mother and grandmother. My favorite was cooking from recipes on my mom's index cards.
Cook the Book: 'Gourmet Today'
I remember looking through cookbooks, many of them, off the shelves when I was a kid. No one stands out.
Cook the Book: 'Gourmet Today'
There was pretty much only one cookbook in the house growing up in my Chinese household (which my mother never cracked open) and it was the Better Homes & Gardens cookbook. The first recipe I ever made was probably tuna casserole one Thanksgiving when my sisters and I decided to do as the Americans do and add to our standard hot pot feast. How things have changed!
Cook the Book: 'Gourmet Today'
My first cookbook was the Little House on the Prairie Cookbook. I didn't cook anything out of it, but it recreated the recipes from the books I loved.
Cook the Book: 'Gourmet Today'
Unfortunately, I can not remember the name of the Cook Book Given. But I do know who gave it to me. My Aunt Sandra gave me the cook book for my Baby shower 24 years ago. She wished me a long and happy life. Aunt Sandra died 4 years ago..and although I cannot find the cookbook through many moves I do treasure the sentiment
rhondastruthers at yahoo dot ca
Cook the Book: 'Gourmet Today'
The old-school Betty Crocker cookbook!
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The McCall's Cookbook from the 1960's. Anyone considering writing a cookbook should read this one. The instructions were very clear for a novice.