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Monthly Cooking Thread - March 2018

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!

***********************************************

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


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: frenchcooking; potatoes
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To: leaning conservative

Okay, well you just buy those flour tortillas - then you lay them out on a cutting board and use a glass tumbler and cut out circles. You press them into a muffin pan and add the salsa stuff and bake until toasted; you’ll have to keep an eye on them. Serve them up with sour cream and avocado. Great stuff.


41 posted on 03/01/2018 5:51:24 PM PST by SkyDancer ( ~ Just Consider Me A Random Fact Generator ~ Eat Sleep Fly Repeat ~)
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To: Liz

Oh my goodness.. Those look like they can be a new favorite.


42 posted on 03/01/2018 5:51:48 PM PST by Trillian
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To: JayGalt

Yes; I once attended a wedding party given by a Greek lady. She and her husband alone served so many people, seated at little individual tables all over her small home.

I will never understand how they pulled it off - legs of lamb came out of her little wall oven! They must have been very practiced; and to me, the garlicky potatoes were the star of the show.

It’s more memorable to me than meals I’ve had in fancy French restaurants.


43 posted on 03/01/2018 5:51:55 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: txhurl

LOL’s


44 posted on 03/01/2018 5:52:01 PM PST by SkyDancer ( ~ Just Consider Me A Random Fact Generator ~ Eat Sleep Fly Repeat ~)
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To: Trillian

I make colcannon occasionally. Love it and it’s definitely a meal.


45 posted on 03/01/2018 5:52:32 PM PST by sheana
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To: Jamestown1630

I love potatoes any old way there is.


46 posted on 03/01/2018 5:54:23 PM PST by greeneyes
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To: JayGalt

I made those potatoes soooooo often when I was pregnant with my second. They are incredibly addictive.


47 posted on 03/01/2018 5:54:32 PM PST by Trillian
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To: Jamestown1630

If you need any help kiddo, I don’t live that far away, let me know

I owe you for sharing your knowledge and appreciate your work much. Heck we all do!!!! THANK YOU!!


48 posted on 03/01/2018 5:55:13 PM PST by lizma2
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To: Jamestown1630

That was YOU who brought the Bundt cake?!


49 posted on 03/01/2018 5:57:24 PM PST by txhurl (The Final Thunderdome: Two Americas enter, One America leaves.)
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To: leaning conservative

Thank You. It’s been a great pleasure and, as they say, a great ‘learning experience’ :-)


50 posted on 03/01/2018 5:59:41 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: Trillian

We made a Colcannon ‘volcano’ one year for St. Patrick’s day; we used kale, and put a well in the top for melted butter. It was wonderful!


51 posted on 03/01/2018 6:01:48 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: econjack

Hell to the Yeah!


52 posted on 03/01/2018 6:03:02 PM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: txhurl

And he STILL don’t eat no Meat!


53 posted on 03/01/2018 6:04:05 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: lizma2

Thank you, Lizma. It’s nothing overwhelming - just a lot of busy-ness.


54 posted on 03/01/2018 6:12:33 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630

There is something about the texture. They are exquisite.


55 posted on 03/01/2018 6:14:07 PM PST by JayGalt (Let Trump Be Trump)
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To: Jamestown1630

These are hubby’s favorite potatoes. And i’ve made a lot of different potato recipes for him since he’s of Irish descent!

Pressed Potatoes

Ingredients
2 pounds baby red potatoes
3/4 cup EVOO
Salt and pepper
1/2 cup fresh basil
1 clove garlic
Preparation
Boil potatoes until fork-tender. Drain; toss with 1/4 cup EVOO, salt and pepper. Press 1/4 inch thick with a drinking glass. Bake on lined baking sheets at 400 degrees until crisp, 25 minutes. Puree basil, garlic and 1/2 cup EVOO; drizzle over potatoes.


56 posted on 03/01/2018 6:14:34 PM PST by CottonBall (Thank you, Julian!)
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To: Jamestown1630

Thx for your work doing the weekly cooking threads. I scarcely have time to even check in on the cooking or gardening threads anymore.

I received a sous-vide cooker for Christmas, and tonight was my first chance to unbox it, and take for a test drive. I have some chicken breasts in it right now.

If anyone has any tips or sous vide recipes, or warnings for this sous vide newbie, please share.


57 posted on 03/01/2018 6:16:58 PM PST by sockmonkey
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To: sheana

that’ll be great with salmon too...yummm


58 posted on 03/01/2018 6:17:53 PM PST by CottonBall (Thank you, Julian!)
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To: JayGalt

sounds good! does it make a mess in the oven? just wondering about all that oil!


59 posted on 03/01/2018 6:20:27 PM PST by CottonBall (Thank you, Julian!)
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To: sockmonkey

I don’t have experience with sous vide, but the husband has been flirting with buying and trying it. Let us know what you learn/do with it.


60 posted on 03/01/2018 6:21:53 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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