Posted on 03/01/2018 5:13:10 PM PST by Jamestown1630
Dear Cooking FRiends;
Due to issues at home and at work, I am going to be unusually busy for the foreseeable future, and I have decided that I will have to reduce our Weekly Cooking Thread to a monthly thread. Often, the thread is still quite active when I’m ready to post the following week’s installment, so I don’t think it will make a great difference if we continue each thread over a month.
I’ve greatly enjoyed the camaraderie that we’ve developed here; learning about all of your family culinary traditions and cooking secrets; and just sharing TALK, as our conversations wandered - often into ‘terra incognita’, as a lot of threads on FR do ;-).
You have all taught me many things, and introduced me to new horizons – not all of which have had to do with food and cooking - and I’m grateful for that, and for all of you.
I’ve also enjoyed and learned a great deal from the sheer effort of posting on a weekly basis for the last couple of years, ‘digitally challenged’ as I am. I’m still not very smart about using this little 'spaceship' as I call my computer; but at least I can post a picture and have a little HTML under my belt (Thanks, Liz!)
Instituting a cooking thread was one of my priorities when I ‘signed-up’, because I had always enjoyed the cooking threads on FR during my many years as a prior lurker – especially the Thanksgiving ones! - and I hope to continue for a long time.
I will probably post around the first of each month – and will always be checking in!
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I recently discovered Stephane of the ‘French Cooking Academy’ YT channel. He does great videos that are packed with information on ingredients and technique, and I’ve been especially impressed with everything he does with Potatoes.
Here is his video on Gratin Dauphinois - the Classic French Potato Bake; but check out the Duchesse potatoes, as well - they look fancy, but aren't that hard to do:
https://www.youtube.com/watch?v=2QCdN89DAYE
https://www.youtube.com/watch?v=mjdzwYREr48
-JT
I love colcannon, but husband and children think it’s an abomination. Oh well, more for me. ;)
Our fresh out of the ground redskins are so delicious.
I will miss the weekly thread, but will look forward to the monthly! Hope home and work get less hectic!
“For fresh potatoes I’d consider moving to Ireland! ”
no need! And you don’t even need to move to Idaho :-) we live in East Tennessee and have had nice crops of potatoes the last two years. They grow fairly easily and store well for the winter. Actually have noticed my homegrown potatoes are much firmer than the store-bought ones. There’s just something different about them I can’t quite describe, even after being in the basement for months now.
We have grown russets, blue potatoes, red and yellow waxy potatoes, we probably done seven varieties at all.
Can’t wait to watch the potatoes videos. I used to make an easy version of potatoes Anna every night at the restaurant I trained in. It was one of the most delicious things ever.
Ok, I have a Yuge question: sometimes I try to find the current cooking thread and can’t. It’s too hard in my ping list, it’s too hard on google, and FR doesn’t really have an updated search feature. Is there a trick to it? How could I find this thread quickly?
If I can find it easily, I’m ok with the monthly ping list. Plus potatoes all March sounds kinda good. ;)
I sure hope your family situation eases. And I have nothing but gratitude for your work keeping the weekly thread a) going at all all this time and b) inspiring me wonderfully with your ideas, links, and general good humored intelligence!!
I love this book. Some recipes are my permanent go tos. I feed a passel of men all the time. You will find the sesame chicken wings in my fridge at this second.
Yep. Even the pool of Kerrygold butter didn’t sway them.
POTATOES ROMANOFF / four servings
METHOD gently mix 3 lb cold baked potatoes, 7 minced shallots, three quarters lb grated cheddar.
Mix in ks/wp. Fold in 1/2 lb sour cream, not vigorously. Add 1/2 lb sour cream; gently mix. Place in
buttered 6x9" casserole. Sprinkle cheddar on top.
Foil/bake 350 deg 35 min. Remove foil; bake top golden. Serve.
I love the sound of these. Which would you leave out, the bacon or the cheese? I could go either way.
Fried Colcannon patties sound amazing! I am going to have to give that a try.
Looks good!
vintage recipe
VINTAGE GERMAN POTATO SALAD
PREP boil in jackets 12-15 potatoes, COOK JUST DONE (don't overcook).
ASSEMBLY Mix combined 3/4 lb crisp bacon crumbles, pint sour cream, pint Hellman's mayo,
1/2 c Vlasic dill pickle juice, lge bunch cut-up green onions, tb dried parsley, cooked potatoes.
FINAL Cover/bake 250 deg an hour, stir 1-2, just heat thru; DO NOT COOK! Or micro on high
3-4 min, then on defrost or a little higher about 20 min. Stir 1-2-do not cook B/C mayo breaks down.
SERVE warm or room temp.
I’m considering Johnson City as a possible retirement locale. Guess what I’ll be doing?? Haven’t had a good garden for a few years now!
You can sear the outside before or after you Sous vide the meat. I think before is the ideal. I’ve been using my torch after I Sous vide them, but only because I haven’t gotten a good cast iron pan yet.
https://en.wikipedia.org/wiki/Texas_Pete
Texas Pete is a Louisiana-style hot sauce in the United States developed and
manufactured by the TW Garner Food Company in Winston-Salem, North Carolina.
Texas Pete hot sauce was introduced in 1929 by Sam Garner, operator of the Dixie Pig
barbecue stand in Winston-Salem, North Carolina. Customers asked for a spicier sauce,
and the Garners concocted one with cayenne peppers.
Those look great Liz. But what is KS /WP. Oh never mind, kosher salt/white pepper?
Well, do more than considerate :-) you will love it here. I’m about 45 minutes from Johnson City, out in the country. Although there are places that look like country smack dab in the middle of the city. All depends what you’re looking for. But it’s all beautiful. And the people couldn’t be nicer. I actually enjoy going out and going shopping and even going to the DMV :-) this is nothing like Mexifornia!
I used to be able to find anything I’d posted, by doing a google search with ‘Freerepublic Jamestown1630 Chicken primavera’ - or whatever the particular dish was. Hasn’t worked very well in the last couple of years.
this search brings up many of the threads, with dates:
You can also go to my FR homepage and click ‘in forum’, to be able to see my most recent posts. If there was a theme to the thread, like ‘potatoes’ a key word search will work.
There is a website that appears to go around collecting favorite cooking threads and archiving them - they had mine and Libertarian27’s threads there; but it doesn’t seem to be working right now:
https://www.tapatalk.com/groups/mylibrary/grub-sites-t33.html#p639
That looks amazing.
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