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Threadless T-Shirt Giveaway: A Piece of Cake
Southern Coconut, yes, m'am.
Have you discovered any new amazing foods lately?
I'm losing some weight via a low-carb diet and I just discovered Shirataki: noodles made of tofu and yam flour. One gram carb per ounce of noodle. Yes, they're not as good as Italian semolina noodles, but they fill a craving. Oh, and for those who care, they're gluten free, dairy free, and egg free.
The 20 Dishes you need to know
Sorry, I should have read other comments before posting my screed.
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Recent Comments | Response to Comments
Cook the Book: 'Gourmet Today'
Happily, my first cook book was the Joy of Cooking. It remains the closest thing to a bible of the kitchen. I'd recommend it as a first cookbook to anyone. (This is the older edition. I've not looked at the controversial recent editions.)
Threadless T-Shirt Giveaway: A Piece of Cake
Southern Coconut, yes, m'am.
Have you discovered any new amazing foods lately?
I'm losing some weight via a low-carb diet and I just discovered Shirataki: noodles made of tofu and yam flour. One gram carb per ounce of noodle. Yes, they're not as good as Italian semolina noodles, but they fill a craving. Oh, and for those who care, they're gluten free, dairy free, and egg free.
The 20 Dishes you need to know
Sorry, I should have read other comments before posting my screed.
The 20 Dishes you need to know
One should learn 20 _techniques_ and that will yield unlimited numbers of different dishes. Amongst the techniques might be:
Braising (stew, pot roast, short ribs, lamb shanks, osso buco, coq au vin)
Roasting
Grilling and broiling
Stir Frying
Deep Frying
Poaching Meat and Fish
Poaching eggs
Assembling a salad dressing with variations, of course
Stock making
Flour-thickened sauces (gravy, white sauce, veloute, some cream soups, mornay sauce, souffle, croquettes, "al a king")
Breading meat or other foods in three steps (flour, egg, crumbs) for frying
Steaming vegetables
Oil-liaison sauces (mayonaise, hollandaise, bernaise, etc.)
Yeast breads
Baking powder biscuits and quick-breads
Pie dough
The butter method for cookies and cakes
Boiled custard (creme patisserie, sauce anglaise)
Deboning meats, poultry, and fish
Well, that's 19! Recipes are great inspiration but at the basis of all cooking and creativity in the kitchen and serving interesting leftovers, etc., is technique.
Valentine's Day Giveaway: Macarons from Itzy Bitzy Patisserie
Nothing special for me. I LOVE chocolate hazelnut.
Weekend Book Giveaway: 'American Cheeses'
How can one choose? So much cow goodness! Well, if I have to, Cowgirl Creamery Mt. Tam or Red Hawk.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
With great ham, just good butter, please.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
It's gone now, but the Little Pig Barbecue, in Columbia, SC, which was just a block from my home. When you ordered a sandwish, they took the butt out of the smoker and chopped it with a knife....it was wonderful and at least by me missed!!!!
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Ribeye or a thick strip, grilled medium rare and thinly sliced. Oh, I have just had my first flat iron steak. Not a ribeye, but very tasty. Oh, any beef at all will do.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Rib eye, without a doubt. Although I wouldn't say "No!" to any number of other steaks.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
My favorite is long gone, the Little Pig, in Columbia, SC. Momma died, I hear, and no one else could make it work. Alas. AND it was a block and a half from my home!
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
A chocolate souffle. Rarely done, but always appreciated.
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
In my little city, Columbia, SC, is a guy who raises historic breeds of pig in the old-fashioned way. At farmers' markets Emile sells his pork and it's special. It tastes, well, like PORK. Recently, he's had quarters of suckling pigs. I roasted one with sage and rosemary from the garden, orange rind, and garlic. I deglazed the pan with a bit of chicken stock. Served it to food loving friends who went ga-ga. Soft, seemingly fat free, redolent of herbs, orange and garlic, with a cracklin' skin. Out Of Sight!
Seriously Delicious Holiday Giveaway: Southside Market Sausage
Sadly, my favorite is no longer with us. The Little Pig, on Rosewood Drive, in Columbia, SC., just a block from my house. I am told that the mother of the family, who held the place together, died and so the place closed. Sigh.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Dim sum. I live in South Carolina so when in NYC, bagels and lox, which I can order over the internet, won't cut it!
Cook the Book: Martha Stewart's Hors d'Oeuvres Handbook
A 70-th birthday party for 50 people for my partner of 30 years.
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
Strip...but I'm falling in love with flat iron.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
Lots of things work for me, but with good ham, just fresh sweet butter!
Seriously Delicious Holiday Giveaway: Edible Chocolate Box from Charles Chocolates
Well, if I can't say, everything, then it's a simple chocolate souffle.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
LOVE delicatessen BUT I would choose dim sum. Which I can't get in South Carolina. I can get some Fed Ex'ed delicatessen, but dim sum: NO!
Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box
My father made baked beans with a thick layer of blanched salt pork on top. Great Northern Beans, onions, a little tomato. Not sweet. Seriously porky.
And the next day, a baked bean sandwich: cold, porky beans crushed into the bread with pepper and butter on the other piece of bread. I never learned my father's recipe and have failed in imitating it. I miss the pork and beans.
Seriously Delicious Holiday Giveaway: D'Artagnan Boneless Heritage Ham
I'm not inventive: mayonaise and mustard---preferally Maille mustard.
Holiday Giveaway: Zingerman's Praise the Lard Gift Box
There are so many! Well, a few months ago one of our local pig farmers had quarter suckling pigs for sale at the farmers' market. His pork is old breed, free-range raised: the real thing. I scored the skin and rubbed w/ salt and pepper and a little Aleppo. Placed it on a pile of sage and thyme from the garden, with some orange zest and a head of garlic cut in half and roasted about 2 hours. While the pork rested, I deglazed the pan with a little white wine and chicken stock...just to make a little bit of liquid. The skin was crisp; the meat was soft, moist and seemingly fat free; all was fraqrant with the herbs. And my two best friends who love to cook and eat were there to share it. Perfect! Thanks, Emile! (The pig farmer)
Win a Free Organic D'Artagnan Turkey Here!
Well, anything brulee--like pumpkin pie--is better than not brulee!
The 20 Dishes you need to know
My personal Top 20:
1. Bacon and Potato Omelette (I'm from germany and can't live without my "Bauernfrüstück")
2. Pasta with a garlic sauce
3. Spaghetti with meatballs
4. Roasted Chicken
5. Kao Pad (I'm also half Thai, and grew up with this dish)
6. Pancakes
7. Steak
8. Pizza
9. Potato Soup
10. A good Sandwich
11. Satay Sticks
12. Mashed Potaoes
13. Meatloaf
14. Gravy
15. Thai Sausages
16. Green Cabbage and Smoked Pork Chop
17. Spareribs
18. Quesadillas
19. Burger with some Fries and Fried Onions
20. Double Mud Chocolate Cake
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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Happily, my first cook book was the Joy of Cooking. It remains the closest thing to a bible of the kitchen. I'd recommend it as a first cookbook to anyone. (This is the older edition. I've not looked at the controversial recent editions.)