Monthly Cooking Thread - October 2018

[Jamestown1630]

You are very welcome. All of his videos are very beautiful, and restful to view.

[Jamestown1630]

What's a trockenfleisch?

[V K Lee]

Familiar with "practical *stuff* "... Just completed moving (a little further north) and the plate has been so full sideboards were needed. Living out of boxes, unable to find much of anything. This year of our LORD has been one filled with turmoil. Anyways... happy you've not abandoned your efforts. BTW - birds and blooms are always appreciated. This site is a live cam of West Texas and the hummingbirds who frequently visit to feed. Later gator, West Texas hummers

[Calvin Locke]

Hard to describe, but I remember it as a very thinly shaved dried or cured meat. Probably akin to the meat in chipped beef, sans the gravy.

We talked with a Swiss girl that was on her way back from a year in the US, and she suggested it as "Swiss" food, and sure enough, you could order a plate of it. Can't remember what it came with, though, such as mustard, horseradish, etc.

[Jamestown1630]

Our hummers have all gone, now. We keep the feeder up for weeks past the date when we expect to see them, in case there are some stragglers coming down from the North.

Funny you mention Texas, and ‘Birds and Blooms’.

My friend in Texas introduced me to ‘Birds and Blooms’ by giving me a subscription as a gift one Christmas;

http://www.birdsandblooms.com

[Jamestown1630]

Huh.

Have you ever had this? I grew up on it, and LOVE it:

https://www.cooksinfo.com/shit-on-a-shingle-recipe

[V K Lee]

great magazine with beautiful photos and NO ads.
Feeding hummers: DH very consistent in feeding hummers. Moving at the time of migration travel, he staked feeders across the road (a friend’s pasture) just to feed those hummers who might be passing thru during this time period.
Once moved into the new location, he promptly made ‘soup’ to fill the new feeders placed here. We’ve seen several fliers eating this week. LOL - and a squirrel. I’ll be missing the absence of viewing the occasional deer.

Another box to unpack before bed. Only 99 more- “99 bottles of beer on the wall. 99 bottles of beer”

[Jamestown1630]

My husband takes care of the hummer feeders, too.

I wish you the best in your new space, VK!

[Liz]

That raclette grill is a beauty.....I want one, too.

[Liz]

Cheese.....there is no substitute.

King Arthur flour web site has these Cheddar Cheese and Scallion scones.

[Liz]

This is worth making just for the cheese. A famous beloved restaurant recipe

FRENCH ONION SOUP

METHOD Peel onions and slice 1/8 inch thick, preferably in a food processor. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.) Stir in pepper, paprika and bay leaf; saute over low heat 10 minutes more, stirring frequently.

Pour in 6 cans broth and wine. Increase heat and bring to a boil. Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours. Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight.

To serve, reheat soup. Pour into ovenproof crocks or bowls. Top with baguette slice, grated cheese; broiler util cheese melts and bubbles, 5 min.

ING 5 lbs onions, 2 cup butter (1 stick) 2 teaspoons black pepper, freshly ground 2 tablespoons paprika bay leaf 7 (16 ounce) cans beef broth, divided (recommend Swanson's) cup dry white wine (optional) 3⁄4 cup flour or 3⁄4 cup instant Wondra Kitchen Bouquet coloring (optional) 2 teaspoons salt French baguette swiss or gruyere

[V K Lee]

thanks, :-)

[miss marmelstein]

I’ve discovered queso frenco for my salad (picked it up in Aldi’s which has good cold items like Spanish bacon and Lebanon salami) and ricotta salata for Pasta Alla Norma.

My southern real estate agent just gave me a recipe for a Butterfinger Cake which, like most southern recipes, is very sweet. But I had never heard of it before. If he sells me a house, I’ll be making him the best banana pudding. I have gotten tired of eating bad ones on the road.

[miss marmelstein]

Glad to hear you are feeling ok. That was a horrendous event and I’m sorry you were caught up in it.

[Covenantor]

Aldi’s. Their packaged German Oktoberfest salami. Is very tasty, thin sliced, and nice price. When available.

[miss marmelstein]

I would imagine that would be right around now. I’ll look for it.

[Covenantor]

IMO, it is the best packaged salami, almost melts in your mouth. German Christmas cookies and marzipan coming soon. ;>)

[Lurkina.n.Learnin]

Can I ask a stupid question? Did the way Dill pickles are made change? I used to really like the vinegary taste of dill pickles but when I buy a jar now they seem like they a brined in salt. I miss the vinegary taste.

[Calvin Locke]

I think I have a couple of packages of Stouffer's in the freezer.

Chipped beef slices usually end up in a sandwich of some sort.

With cheese, and potato chips, if at hand.

[MomwithHope]

Our hummers are gone too :( Michigan. THANKS for this thread. I dug out that raclette from the fridge. It was not 1.50 like someone posted! Had a few peppers, a few small summer squash, a couple of roma tomatoes and a big portabella cap. Being lazy today and since it was cooking just for me I cut some corners. Tossed the veg with some olive oil, salt, pepper, dried onion bits. Used the grill wok. Heated the cheese on the stove. Toasted the bread first - I already had some day old baguette. Then in the same dry pan I put in half the raclette block. It's been awhile since I had raclette which is why we bought this (back in July). But it is as advertised nutty flavor. Instead of keeping the cheese warm I just dumped it on top as I was headed downstairs to work on the computer. DELICIOUS lunch. Thanks for the great idea!

BURP!