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Monthly Cooking Update

Posted on 04/15/2018 1:38:21 PM PDT by Jamestown1630

Dear Cooking Friends;

Since I changed my weekly cooking thread to a monthly one, I've received several private emails from folks who are disappointed at this change.

It's very gratifying to me that the thread has been so popular and that so many have enjoyed engaging it. As I mentioned in March, my life is going to be rather consumed with a couple of unusual projects over the coming Summer. I have felt that my free time wouldn't be predictable enough to give the thread the care that I tried to give it over the past several years.

However, if anyone would like to access the ping list on my home page, and post more frequent threads, that would be great. Yaelle and Cottonball have done a wonderful job of this in the past.

-JT


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: cooking; cookingthreadnews
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To: Jamestown1630

I might attempt it....but only for a group that would appreciate the time and work that goes into it.


241 posted on 05/06/2018 4:50:44 PM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Jamestown1630

I might attempt it....but only for a group that would appreciate the time and work that goes into it.


242 posted on 05/06/2018 4:50:44 PM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Liz

I made this alligator cake once. The little kids appreciated it:

http://www.instructables.com/id/Alligator-Cake/


243 posted on 05/06/2018 5:43:09 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630; All

These two little barred owls in Indiana are sitting in the ‘window’ of their box tonight; may fledge tomorrow. I thought this was a great view of them in the dark:

https://www.youtube.com/watch?v=m72whjjUGKs


244 posted on 05/06/2018 8:04:27 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

Pretty cute!

The only shaped cake I’ve ever done is a bunny, just cut out of 2 circular cakes. Simple, that’s my speed...


245 posted on 05/13/2018 2:30:58 PM PDT by CottonBall (Thank you , Julian!)
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To: Trillian

I love this pie! It’s actually really good frozen too. And served just slightly thawed


246 posted on 05/13/2018 2:32:49 PM PDT by CottonBall (Thank you , Julian!)
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To: miss marmelstein; Liz

Hubby prefers his polenta with Italian sausages or a very meaty sauce. My favorite is to layer it, lasagne style. Pesto on one layer and sun dried tomatoes on the 2nd are pretty and quite flavorful. Although I ha to confess that putting diced green Chile’s and cheddar between 2 layers is actually my favorite. Don’t tell my Nonna!


247 posted on 05/13/2018 2:41:43 PM PDT by CottonBall (Thank you , Julian!)
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To: CottonBall

Sounds deelish.


248 posted on 05/13/2018 3:23:24 PM PDT by Liz
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To: Liz

Hello everyone! Have not been doing much cooking - getting the garden all planted and other yard work. I did enjoy reading all the posts. We had a nice meal the other day - rotisserie chicken done on our charcoal weber with the rotisserie collar. And my standby greek salad. One red and one green pepper cut into strips. Then an almost equal portion of sliced thin sweet onions. Salt, pepper, granulated garlic, parmesan cheese - a good amount and a bottle of Ken’s northern Italian dressing. Shake in a covered bowl. Set in fridge for an hour at least. Add some cut up tomato and a package of the mozzarella “pearls”. We also had our last package of sweet corn from the freezer. I just cut it off the cob raw and put in a foodsaver bag. Sweet sweet sweet even several months later.I better get into the swing of cooking again as we will have a house guest for 3 weeks in July.


249 posted on 05/26/2018 4:11:40 AM PDT by MomwithHope
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To: MomwithHope
Ina made this Warm Duck Salad for a lazy Sunday meal. She recommended Blueberry Crumb Cake for dessert.

Warm Duck Salad

PREP Roast two duck breasts skin-side up 400 deg
to fave degree of doneness; set on counter 15 min.

ASSEMBLY Set on server: mache, endive, supremed
oranges, raspberries, toasted nuts. Toss w/ Dressing.

SERVE Top w/ fat-trimmed warm sliced duck (add just before serving).

DRESSING Ol/oil, sherry vinegar, chp shallots, orange zest.

250 posted on 05/26/2018 5:24:54 AM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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To: Liz

That looks really good. Wish I wasn’t the only one who liked duck. Finally got around to doing a whole duck on the rotisserie. I’ve always wanted to. The biggest challenge was finding a whole duck. Last year we found a source. I thought it was delicious and using the rotisserie you lose a lot of the fat. Maybe if our house guest likes it...Thanks for the recipe Liz!


251 posted on 05/26/2018 5:53:04 AM PDT by MomwithHope
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To: MomwithHope

Mmmmm....rotisseried duck.......French chefs oughta get your recipe.


252 posted on 05/26/2018 6:52:39 AM PDT by Liz ((Our side has 8 trillion bullets;the other side doesn't know which bathroom to use.))
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