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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: boatbums

My husband ‘sploded one, once.

You also have to make sure that a pyrex dish that you’ve had in the fridge comes down to at least room temp before you put it in the oven - and make sure it’s not wet on the outside.

I’ve got pyrex that’s several decades old. It holds up very well, if you don’t submit it to something that’s thermodynamically incorrect...


81 posted on 03/01/2018 7:24:21 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: sockmonkey

Season beforehand, and you can torch or sauté the skin a bit before throwing them in to Sous vide. I’ll never eat chicken from an oven again. They stay so moist with this method.


82 posted on 03/01/2018 7:25:43 PM PST by Chipper (You can't kill an Obamazombie by destroying the brain...they didn't have one to begin with.)
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To: txhurl

Our marriage was created in Crab Haven as the Lady prefers the bodies and I the legs...


83 posted on 03/01/2018 7:28:56 PM PST by tubebender
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To: CottonBall

I pan fry them. You can bake them too but I like the fried ones better.
That’s funny. I don’t like salmon. Lol


84 posted on 03/01/2018 7:34:39 PM PST by sheana
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To: sheana

I love them both. That is funny, because I think they are very similar. Especially the canned variety.


85 posted on 03/01/2018 7:37:54 PM PST by CottonBall (Thank you, Julian!)
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To: CottonBall

There’s something about metal pans.

When I make my Granny’s chicken pie in pyrex, it’s just not the same as when I use a metal pan.

Back in the day, she probably used aluminum; I think the one I use now is a low-grade stainless steel. But it always turns out better in metal.


86 posted on 03/01/2018 7:39:35 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: tubebender; CottonBall; Jamestown1630; All

TUBEBENDER:
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.


JT:
Spuds? A bacon/potato frittata is always nice.
https://www.epicurious.com/recipes/food/views/bacon-and-potato-frittata-51107800

Though not a frequent poster, do arrive each week to read the contributions of others. Especially during the holiday season. Your HTML experience is no different than many of us. Most are still in the learning stages and some have just begun to experience the joy of posting images. :-)

Might be mistaken but seems that libertarian might have done a monthly post; certainly not one each week.


Cottonball - good to see you here spreading the word. The two threads could possibly intermingle. We’ve so much to learn from our elders. BTW The Depression Era is an adventure in cooking Aunt Clara had a lot to teach us young whipper snappers. Her tales of that era are saved for posterity by her family members.
https://www.youtube.com/channel/UCRKls2LLMqU-uK2csT6FOKw

ALL


Please, let’s attempt to keep this an ongoing discussion. Everyone eats and new contributions of food preparation are ALWAYS appreciated.


87 posted on 03/01/2018 7:44:39 PM PST by V K Lee (Anyone who thinks my story is anywhere near over is sadly mistaken. - Donald J. Trump)
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To: Chipper

My Goodness; please tell us more.

We bought an Instant Pot a few months ago; so far we’ve just done pressure-cooked ribs, pulled pork, pork chops. Wouldn’t know how to use it as a ‘sous-vide’(???)


88 posted on 03/01/2018 7:45:17 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: boatbums

Good point.


89 posted on 03/01/2018 7:52:24 PM PST by JayGalt (Let Trump Be Trump)
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To: Jamestown1630

>>Should you ever tire, please call and we’ll be more than happy to help.<<<

I can leave the crab shells out beyond the mail box if you want you want to pick them up and cook them down then just add crackers...


90 posted on 03/01/2018 8:00:53 PM PST by tubebender
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To: Ammo Republic 15

Pinkeye Peas ???


91 posted on 03/01/2018 8:05:21 PM PST by Jamestown1630 ("A Republic, if you can keep it.")
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To: Jamestown1630; Chipper

Okay, the sous vide cooker beeped, & turned itself off about 10 minutes ago.. fished a bag out, and tried one of the boneless skinless breasts.

It was so moist, and tender. I had put a pat of butter, lemon pepper, and poultry seasoning in each food saver bag prior to dropping a breast into each bag, then sealing.
The flavors had permeated the chicken completely.

I didn’t pan sear them afterwards as they will be going into chicken salad or some type of casserole.

I usually cook B/S breasts via “The Joy of Cooking” method.
These were more tender & juicy, but required more set up.I cooked them @ 149° F for two hours.

Can’t wait to try steaks sous vide, then finish them off on the grill.


92 posted on 03/01/2018 8:15:43 PM PST by sockmonkey
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To: Jamestown1630

Love this thread! Thank you for all the effort you put into it!


93 posted on 03/01/2018 8:23:55 PM PST by Silentgypsy ( “If you're not part of the solution, you're part of the precipitate.”__Scorpion)
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To: Chipper; Jamestown1630
I Sous vide in my InstantPot. Turns out amazing ribeyes and tenderloin.

I understand that the sous vide method turns out perfectly cooked tender cuts of meat, but don't you miss the carmelization/Maillard reaction on the surfaces?

94 posted on 03/01/2018 9:40:35 PM PST by boatbums (The Law is a storm which wrecks your hopes of self-salvation, but washes you upon the Rock of Ages.)
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To: Jamestown1630

Good points about the cold to hot, as well.


95 posted on 03/01/2018 9:42:59 PM PST by boatbums (The Law is a storm which wrecks your hopes of self-salvation, but washes you upon the Rock of Ages.)
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To: Trillian

The best and first colcannons I ever had was at a re-enactment at Gettysburg. They formed them into patties and fried them. Heaven.

Did you ever try a fresh, just out of the ground potato? Think of a store bought tomato in December compared to the one you grow in your backyard in the summer.

For fresh potatoes I’d consider moving to Ireland! (but my kidlet lives in Scotland.)


96 posted on 03/01/2018 10:56:48 PM PST by lizma2
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To: Jamestown1630

Oh, no. One of the last outposts of civilization on FR. I’ve never seen a sword crossed here. Oh, well. I have one spud recipe from Melissa Clark. Will dig it up.


97 posted on 03/02/2018 3:32:42 AM PST by miss marmelstein
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To: Trillian
My family loves potatoes. I also love cabbage and all things Irish. My kids still talk about the year I made colcannon on St. Patrick’s Day. To be specific they talk about how I ruined mashed potatoes by adding cabbage. You are proof I’m not the only non-Irish person who likes colcannon 😉.
98 posted on 03/02/2018 4:36:22 AM PST by NorthstarMom
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To: Jamestown1630

Potatoes will always be near and dear to my Heart. My Grandma could feed twelve of us on one boiled potato and whatever roadkill Grandpa brought home that day!

*SMIRK*

Hope things calm down for you on the Home Front!


99 posted on 03/02/2018 6:26:37 AM PST by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set.)
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To: tubebender

Now that was downright cruel!


100 posted on 03/02/2018 6:31:25 AM PST by MomwithHope (Law and Order and that includes Natural.)
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