Weekly Cooking (and related issues) Thread

[W.]

Either be strong or...make extra! I cut the recipe in half b/c I had some leftover which 'disappeared' after the ice cream did. [I have to hide the brown sugar from myself] Plus I thot there was a bit much flour, if you up the recipe be sparing with the extra flour. Maybe a squirt of honey in with the first ingredients? The possibilities are endless!

I don't get this 'raw egg' stigma. I got all the beaters and bowls when I was a kid and they all had egg in the mixes--as i understand it the only way you can get ill from raw egg is if it's bad in the first place, and I always keep my eggs cold anyways. And as an old refrigeration man, I know the colder you keep your fridge, the longer everything stays good! People these days act like raw egg is the same as raw chicken, sheesh.

[kalee]

I bought it on sale today at Harris Teeter for $3.00

[BunnySlippers]

There have been persistent reports of exploding or shattering glass casseroles due to Chinese imports even on brand names.

I,m phasing out glass.

[boatbums]

The 1/2 pound stick?

[Jamestown1630]

I think if you go to thrift stores and buy older stuff, you won’t have that problem. I’ve been using Pyrex and Anchor Hocking since the 1960s, and many of the pieces I use now were purchased in thrift stores during the last decade. Never had an explosion. (You do need to know what the old stuff looks like, to make a wise purchase; but I never buy anything like this ‘new’ anymore; I get it all from the thrift stores.)

You do have to be careful and make sure it’s room temp. when it goes into the oven, and not wet from something on the counter. I know a lady who had an explosion when she put Pyrex directly in a hot oven from the freezer.

-JT

[Jamestown1630]

Thanks to all who wrote about Kerrygold butter. We bought it today, and it really is flavorful; but I think I’m most sold on the nutrition aspects as you’ve explained them. Will continue to use it on bread, and veggies.

-JT

[greeneyes]

If you put it out in a covered butter dish, it will turn to a nice yellow that makes regular butter look like a pale imitation.

Are you old enough to remember when Oleo was white, and came with a little packet of yellow stuff to mix into it and color it up to look like butter?

I don’t use a lot of fats, but the one daily treat I have is some Kerry Gold on a slice of bread or toast. LOL

[V K Lee]

ICE CREAM RECIPES

Knew there had been a sight covering recipes of a good many homemade ice cream flavors. This site, though no longer active is still found in the Internet Archives. Specifically March 20, 2012 Those who were wanting IC recipes might want to check it out.

Internet Archive addy
http://archive.org/web/web.php

Once there Copy the URL addy for ice cream site into the proper box and you’re on your way.

Flavors include:
Almond Ice Cream
Banana Ice Cream
Blueberry Ice Cream
Butter Pecan Ice Cream
Cherry Ice Cream
Chocolate Ice Cream
Chocolate Marshmallow Ice Cream
Chocolate Mint Ice Cream
Cinnamon Ice Cream
Coffee Ice Cream
Cookie Dough Ice Cream
Dark Chocolate Ice Cream
Eggnog Ice Cream
Ginger Ice Cream
Green Tea Ice Cream
Guniness Stout Ice Cream
Hazelnut Ice Cream
Licorice Ice Cream
Peach Ice Cream
Peanut Butter Ice Cream
Pistachio Ice Cream
Pumpkin Ice Cream
Raspberry Ice Cream
Rose Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
White Chocolate Ice Cream
Rum Raisin Ice Cream

http://www.makeicecream.com/coffeeicecream.html

[V K Lee]

OMG! Do remember the coloring for oleo. Was just child, but DO remember. Mom never served it here in Texas. It was plain old margarine on our table. Every summer vacation the family would head north to visit dad’s relatives and EVERY summer I’d be making my way to the outhouse, sick, due to the rich foods served each and every day. The butter, the heavy cream on just about everything. Salad greens coated with a dressing of some sort made with heavy cream. Could never acquire a taste for that. And ALWAYS butter, which certainly made everything a step up taste-wise. Of course, being a child in a house where grandmother served cookies as a part of breakfast was the dream of every young’un. Chocolate chip, raisin, oatmeal. The cookies were certainly unlike the corn flakes which appeared on Texas breakfast tables. It was always oleo on our table when growing up. Once out on my own, have always used real butter. Makes a world of difference. Outside of the hot, sweltering summer months, the butter stick is in a butter dish sitting on the kitchen counter only refrigerated occasionally, when the temps become so high it melts the asphalt on the highway. Nothing like real butter.

[V K Lee]

For those who use the advantage?? of E-books, this site is shared. Many bargain e-books in all categories, including cooking, early America frugal homemaking, and even building your own solar cooker (specially for JT) :)
http://manybooks.net/categories/COO

[ApplegateRanch]

The Plan: Go to the American Legion Post for a corned beef & cabbage buffet dinner. They were serving from 1100-2000.

The Reality: Arrived & met our friends at 1730, and discovered that the corned beef ran out nearly an hour earlier.

Went to a good, local restaurant. They didn’t have corned beef & cabbage; just Reuben sandwiches, so ordered prime rib dinners instead.

Our friends then invited us to their house tomorrow night for a corned beef dinner.

[ApplegateRanch]

LOL! I KNOW it wouldn’t go into mine; I don’t like cookie or pie dough in ice cream-—BUT, that dough would get baked, and be served with, over, under, or around the ice cream, as The Good Lord intended.

[ApplegateRanch]

old enough to remember when Oleo was white, and came with a little packet of yellow stuff to mix into it and color it up to look like butter?

Just barely, but yes.

Ironically, the dairy industry forced that, as margarine is lardish colored...but their butter was artificially colored bright yellow. Over the years, most producers have drastically reduced the amount of yellow coloring used, so many people think the butter now looks artificial, and margarine is the more "natural" looking. LOL

Having made butter (both cow & goat) many a time, I know that it is also cream colored, though goat butter is a very little more yellowish.

Yes, you CAN get cream from fresh goats' milk, but....

[NEMDF]

Well, it sounds like you got a bonus! Prime rib last night, corned beef tonight!

[greeneyes]

Just barely for me too. I had forgotten all about Oleo, until my husband mentioned it the other day.LOL

[ApplegateRanch]

LOL; yes, a bonus...with a final twist: when I got to work this morning, a coworker said she saw me come in, and thought, “oh S-—! There’s [AR], and I got the last plate!”

If I hadn’t mentioned at work we were going their for dinner, she & her hubby wouldn’t have been there!