Weekly Cooking (and related issues) Thread

[pugmama]

Thanks. I will give them a try.

[Jamestown1630]

‘Thread Feature’ doesn’t matter!

I just figure I should start with *something*. But this weekly thread is a free-for-all :-)

Some of the best stuff that shows up has nothing to do with the feature. (Though this week I did receive some amazing fish recipes from folks, and I’m very grateful.)

-JT

[greeneyes]

Yes, well I often just post whatever I happen to be doing, but to get something from the designated cookbook, I figured I’d better let the “feature” guide me, or I’d never be able to decide what recipe to look for, and I’d wind up looking at the whole book every week. LOL

[Jamestown1630]

Hi;

I think I made a mistake in the link I sent for the New Orleans bread pudding; I realized it just now, when I saw a re-run of the Cooks Country episode where I first got the idea.

This is the correct recipe:

http://www.ezrapoundcake.com/archives/5395

It uses a French Baguette which is torn and toasted in the oven first, which dries it out further. But I would still vary the soaking time for portions of the bread. I do the same thing with Panzanella.

-JT

[Hardens Hollow]

hmmm, that could be the trick. Tearing the bread and toasting it would create a variety of textures in the bread, and when soaking it that should still hold true.

I’ve actually never made panzanella, even though my mother was from Italy. I’m a bread aficionado, and getting bread moist just seems wrong. Especially since I make most of my bread, and ‘ruining’ it after all that work....but I’m branching out though and will try it, since I have all the ingredients ;)