Weekly Cooking (and related issues) Thread

[Jamestown1630]

The only candy I’ve ever made is a cocoa fudge from the Betty Crocker’s Cookbook for Boys and Girls, which I mentioned in a previous Cooking thread. I once made a spun-sugar ‘cage’ to go over a pie, and that was fun; but haven’t really mastered sugar-cooking.

But I LOVE penuche!

Call For Papers, here!

-JT

[txhurl]

If you ever have the undistracted time and attention, boil cans of sugared milk - carnation - in water for 4 hours adding water constantly to replace boiloff let the cans cool and you will have the most delicious caramel ever. Cover the pot.

[kalee]

Best fudge ever! Penuche Fudge Ingredients Yields 60 one inch squares 2⁄3 cup canned evaporated milk 2 cups firmly packed brown sugar 3⁄4 cup unsalted butter, cut into chunks 1⁄4 teaspoon salt 3⁄4 teaspoon vanilla 1 3⁄4 cups powdered sugar 1 cup toasted walnuts (optional) Directions In a heavy medium sized pot, bring first 4 ingredients to a boil over medium-high heat, stirring constantly. Reduce heat to low and stir frequently until candy thermometer reads 240°F (soft ball stage) (this will take about 20-30 minutes). Pour into a metal bowl as a plastic one will melt and add vanilla. Beat with electric mixer at medium speed. Add powdered sugar slowly and continue beating until fudge is thick and smooth (about 3-4 minutes). Add walnuts and stir with spoon. Spread in an ungreased 8" square pan and refrigerate-uncovered for about 30 minutes. Cut into small squares and eat.

[Jamestown1630]

Thank You!

I’m going to make this!

-JT

[azishot]

I have a great Carrot Cake recipe that I haven’t made in years. It uses (3) either 8” or 9” pans. Never thought about a tube pan, lol! Would be easier.

Stir (I don’t even own a sifter anymore) 2 c flour, 2 tsp cinnamon, 2 tsp baking soda, 2 tsp baking powder, 1 tsp salt, 2 c sugar (I use less, maybe 1 3/4c.)

Beat 4 eggs with 1 1/2c. oil, 1 1/2tsp vanilla. Add to dry ingredients. Stir in 3c. grated carrots, 1 can crushed pineapple (drained). Can also add 1/2 c. chopped walnuts and 1/2 c. raisins.

Bake @350 for 25-30 minutes.

Cream Cheese Frosting

Mix (2) 8 ounce pkgs Philly cream cheese, softened, 1 tsp vanilla, 1/4c. butter

Mix in 1 lb. confec. sugar

This makes enough to frost all 3 layers. Refrigerate any leftovers.

[txhurl]

Sweetened condensed milk that is. I blew a can when i was nine by being distracted 20 mins and redecorated the kitchen walls.

A neighbor brazilian mom next door whose husband was a Ferrari mechanic and racer taught me this.

[Jamestown1630]

Amazing to see this!

I knew a lady from Venezuela about ten years ago, who taught me this same thing. After the caramel was done, she spread it on baked pie crust, and it was wonderful!

I’ve never tried it, because I was afraid that the cans would explode; but I’m going to try it, on a day when I have time to watch it.

She called it “Wonderfulness!”

Thanks very much :-)

JT

[azishot]

He’s from PA, and always used to put an ‘R’ in it.

Where in PA? I'm from the Philly area and never heard it pronounced like that.

[azishot]

Now THAT recipe’s a keeper. Thanks!

[Daffynition]

You can make a cute rabbit, using a similar technique; save some of the [1/4 of batter] to make a large cupcake for the head.

[txhurl]

Heaven on earth. My friend’s mom would take 6 slices of white bread and ‘stale’ them open air in a cabinet, then toast the bread and smear the dark caramel all over. You can also caramelize the cans near coals in the fireplace, but when the cans blow it.s pure shrapnel so best controlled in a covered stock pot.

[JRandomFreeper]

Your husband is right even if I don't use that pronunciation. I have to say that because he's a guy, and we guys stick up for each other. ;)

I used to make a cheesecake that was made with a carrot cake crust. We used the crusts off the carrot cake, crumbled them, and used them as a base for the cream cheese crust. It was to die for.

I didn't do anything this fancy at all this week. Most of it came from one of restaurant that I can actually eat, and know the calories of. I write down every single calorie during the day. Yesterday was 2780 calories. I need that to gain the weight back, and it's working. I'm up to 103 lbs!

It's good to have a chef in the house.

I will probably be shopping for myself on my own two feet this weekend, with someone else driving, and will be able to be my normal crazy kitchen self.

I've found that the tall, roll-around art chair works really well at the stovetop for cooking, my instructors disregarded.

/johnny

[Jamestown1630]

LOL! Husband appreciates the ‘sticking up’.

Johnny, keep loading the calories. Whatever tastes good.

(The carrot-cake crust sounds great!)

-JT

[CyberAnt]

Wow! That’s really cute. And, I love the coconut .. making it fluffy (sort of). That’s a great idea.

[PieterCasparzen]

I just took a look at GAPS, looks fairly good from my very limited knowledge and tastes.

There are different schools of thought on some of the foods. I’m not wild about coconut or avocado, but I don’t think I’ve come across anything saying they are really bad.

Coconut oil:

http://www.westonaprice.org/health-topics/in-the-land-of-oz-the-latest-attack-on-coconut-oil/

Weston Price foundation seems pretty good.

Real fermented sauerkraut:

http://www.drdavidwilliams.com/sauerkraut-recipe

Most medicines are problematic; all I can suggest is researching each one you take and understanding its pharmacokinetics in order make good choices.

http://bacontoday.com/top-10-reasons-bacon-is-actually-healthy-for-you/

Yogurt is great. For probiotic supplements I’d avoid the ones from major drug companies. I think the Dr. Mercola stuff seems pretty good, but I’ve not used it. Lots of info in his site.

FYI:

https://www.womentowomen.com/inflammation/arthritis-and-joint-pain-inflammation-could-be-at-work/#

http://en.wikipedia.org/wiki/Human_digestive_system

For dairy check out raw milk/dairy. You can get it delivered direct from farmer sometimes.

You can research treats you can make for yourself to alleviate wanting what you serve family.

FReeping helps ! :)

[txhurl]

Since I’m cooking since I’m 9, I.ve never seen any reason to stand up unless at the stove. Why is it a crime to sit on a barstool and do the tedious chopping, shredding, grating, de-veining? The cook must also serve the dishes at precise temperatures and presentation, which happens at the very end and under perfectionist stress. I say sit down until you have to stand up. Happier cook, happier guests.

[Jamestown1630]

Well, you probably haven’t heard it, because you’re not from Pennsyltucky (q.v.)

(Do you know what a clothes-press is?)

:-)

-JT

[Aliska]

Old-Time Burnt Sugar Cake

I first had it at a local tea room when I was a child. So I told my mom how much I liked it and she had a recipe in her BH&G or Betty Crocker or both cookbook. Her idea of helping was watching me do the sugar (it can be dangerous for anybody), maybe she did the sugar but I remember stirring the water in and waiting for it to work into the hot sugar. Then she would tell me what to do but I had to do it myself. It turned out well.

I never tried another one until I was a young adult. It turned out ok but I think I didn't get enough burnt sugar in it and the amounts in the cake and frosting were too skimpy, a very light-colored cake.

You burn sugar for those popular flans and flan cakes now. Anyway, too light and not much flavor and too dark it's bitter.

It looks like that caramel cake will do it but it's not the same.

This looks darkish and might be bitter but when cut with the sugar and other ingredients, it has the color and texture I'm after. We shall see.

[azishot]

A “clothes-press”? No clue. An iron? Maybe I only thought I grew up there. LOL!

[Trillian]

That sounds good.. I love carrot cake. I bookmarked this one the other day so I could try it. The pictures are mouth watering.
Carrot Cake