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 KNOW...
LOL!
That’s why i followed granny’s method with the survival thread - just keep it an ongoing conversation and i don’t need to come up with a new topic or create a new thread every week.
But it’s dying away so pinging now and then is apparently needed
Thanks. Is the oven 350? Do you put cheese in them or no? They sound delicious.
No but it does leave lots of backed-on stuff on the pan.
We switched to disposable catering pans but I think they change the texture of the potatoes. Next time I’m going back to my pyrex to check if I’m right about the effect of pan choice.
Oh dear. Your suffering knows no bounds! :-) Dungeness crab. yum yum. Should you ever tire, please call and we’ll be more than happy to help.
Reynold’s non stick foil might be one of the greatest inventions ever! I swear by the stuff.
i can always clean a pan, but hate cleaning my oven! so i’ll try them ;)
:-)
Did you know little super-sharp sewing scizzors are perfect for un-zipping the meat out of the shell?
I've learned my lesson with Pyrex glass baking pans! NEVER poor cold liquid in one when it's hot! Two have exploded in my oven (you'd think I would have learnt the FIRST time) when I innocently added some extra water to a roast I was cooking. Makes a huge mess - not to mention ruins whatever you're roasting with glass shards. You can add more liquid, just be sure it is HOT when you do.
Me too! Love the stuff.
I’ll make these potatoes in a metal pan then for sure. Thanks for the warning.
Ever hear of “golden crabs”? We had them several times at the Rustic Inn in Ft. Lauderdale. They serve them hot tossed with garlic, parsley butter and bibs are vital. So delicious! I’ve never seen golden crabs anywhere else in Florida.
I watched a Netflix program recently that showed a Vietnamese version the same way only with crawfish. Making me hungry for them!
Never tried them with salmon by go for it!
I’ll make these potatoes in a metal pan then for sure. Thanks for the warning.
They sound good with tuna too, don’t get me wrong. But my husband doesn’t like tuna but I think he will love them with salmon. do you deep fry them or can I pan-fry them?
I Sous vide in my InstantPot. Turns out amazing ribeyes and tenderloin.
Somewhere around that - enough to toast the tortillas so they stand alone.
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