Weekly Cooking (and related issues) Thread

[kalee]

I use Irish butter too. :)

[azishot]

That sounds so good! I’ve got to make time this weekend to try it.

[NorthstarMom]

It’s so good :)

[Jamestown1630]

mmmmm, bacon...

-JT

[NEMDF]

I bought plastic (silicone?) candy molds at Hobby Lobby and used them to make “fancy” butter leaves for Thanksgiving.

[boatbums]

Not a big fan of any bread that has raisins in it, but I tried a SUPER easy, and pretty good Beer Bread recipe last night:

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Beer Bread

2 1/2 cups self-rising flour (MUST be self-rising)
2 Tbls. sugar
12 oz. bottle of beer, room temp (I used Blue Moon)

Mix ingredients by hand until mixed thoroughly and dump into a greased loaf pan. Bake @ 375 degrees for 45 minutes until golden brown. Remove to cooling rack after 5 minutes and let cool a little. Slice, smear with a good butter and enjoy!

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[boatbums]

Funny thing about that Kerrygold butter. When we were in the Bahamas, EVERY store carried it and you could buy a half pound for less than a $1. In the states, it is more than twice or three times that. But a case of beer was $50.00 over there! Go figure.

[azishot]

Now that sounds interesting and worth a try!

[MaxMax]

I’m definitely going to try that one. O’douls here.

[Jamestown1630]

I’m a sucker for things like that, and I like making food ‘pretty’. I always say that my husband is the real, expert Cook in the house; I’m the one that’s into Presentation :-)

-JT

[NorthstarMom]

Since we consume at least a thousand times more butter than we do beer it would work for me :). Wonder why pricing is so inconsistent.

[greeneyes]

I tend to be one of those 5 ingredients or less recipe types. However, I am always adding a dash of this and that, so it winds up that I always have more than that when finished. LOL

I have a salad soup too. It was in a budget book, where the guy wanted to demonstrate that there are many ways to save money. When you make too much salad, and it's kinda limp the next day, it doesn't have to be thrown away.

Essentially, you boil a potato in broth base along with onions, garlic and other seasonings. When the potato is fork tender, you add leftover salad (even with croutons and salad dressing).

Simmer for a bit and then whirl in a blender. Pour into bowls, garnish and serve.

Later, I bought a couple of Monastery cookbooks, and learned that using lettuce and other greens was a standard practice. Never really ran across that before.

[greeneyes]

I love Irish Soda Bread. The grocery store where we vacation has it with cranberries and almonds. I’ve been intending on doing a web search and trying to make some, but have not done it yet.

[greeneyes]

The Kerry Gold butter imported from Ireland has more Vitamin K2 than USA butter, because the cows in Ireland are grass fed.

Vitamin K2 has some recent research which shows that it plays a vital role in helping calcium to go into the bones rather than being deposited in the arteries.

Our processing and Corporate Farm methods have more or less removed K2 from our diets. Other good food sources are free range chicken eggs, and Gouda cheese.

[W.]

Believe me, it’s worth it! Make sure the fan in your freezer is running when the ice cream is in, it freezes quicker that way. You can turn the cold control down while it is and back to normal afterward. Just a thought. Enjoy!

[W.]

The Last Bowl, with chocolate chips, cookie dough and cut-up Milky Way bits. Oink! But, have the stuff for the next batch already in the fridge... :)

[W.]

Long as I'm at it, here's these as well! Also, stir the chocolate sauce constantly at a low boil for a minute or so, it thickens up as it cools. also good on pancakes...

[azishot]

Last night my mom showed me a recipe for Soda Bread and Scones that she saw in the newspaper. Looks pretty easy so I may try it.

Have a busy day but will try to post it later on.

Cranberries and almonds? Hmmmm, interesting.

[azishot]

OMG!!! I have a feeling that when I make it the cookie dough will never make it into the ice cream!!!