Monthly Cooking Thread - April 2020

[nopardons]

Oh HELL YES you are...being the spelling police and yes, I did indeed mean to spell it correctly ( roux ), I should have reviewed it all prior to posting, but I didn't.

Please do NOT even attempt to use/make make my recipe nor any others that I have posted. You'll surely get them wrong anyway.

Also, my family recipe does actually say "burn the butter"; however, you have to grow up seeing just HOW to make this, to really understand what is meant by that.

[boatbums]

You can be a little decadent and brush some maple syrup and/or sprinkle brown sugar on the bacon before putting it in the oven. Bet that would be good!

[Jamestown1630]

I will definitely try the ‘brown sugar sprinkle’ :-)

And now, you have me thinking of my Grandma’s Cinnamon Toast. We always had it on Snow Days - with Tea!

(I think we’re all currently going through the longest ‘snow day’ that we’ve ever experienced...)

[boatbums]

Believe me...I have made plenty of those kind of mistakes!
I also think it’s hard to come across as just doing some friendly ribbing online versus intentionally criticizing and offending someone. I certainly didn’t mean to sound mean...that’s not my mien. ;o)

[Jamestown1630]

LOL!

I’m sure NP doesn’t really mind, either - unless she’s feeling particularly feisty, tonight :-)

[boatbums]

My mom was born and raised in New Orleans and she said her mother used to brown flour in the oven to use as a roux for gumbo or other types of dishes. Have you ever tried that? It sounds like it could be a low fat method for making such dishes that call for the deep flavor a roux imparts.

I imagine many families have secret recipes and tactics. I had a family member who would often leave out or give the wrong measurement for an ingredient when someone asked for the recipe of a certain dish she was known for.

[Jamestown1630]

Well THERE you are!

I was so busy listening to the Prez on playback, that I didn’t know you were here :-)

[Aquamarine]

You could make a chicken tetrazzini casserole. This recipe needs Parmesan cheese or can substitute with cheddar cheese if you don't have parm.

Chicken Tetrazzini

Scroll down the page to find the ingredients and directions.

[Jamestown1630]

'I had a family member who would often leave out or give the wrong measurement for an ingredient when someone asked for the recipe of a certain dish she was known for.

I've never understood that kind of thinking. I've had an aunt and a co-worker who hid their recipe secrets from other people - they weren't 'in business'; just jealous of retaining status as being the only one who knew.

(It's not as if a competent cook couldn't figure it out on their own...)

[nopardons]

Thanks for the backtracking/explanation. Yes, it is often very difficult to get something across in just the written word, with no facial expression to go along with it to clue the other person in to the tone intended. :-)

In future, please use some kind of face ( as you did now )to indicate your true intention/feeling.

THANKS!

[nopardons]

The original post came across as nasty, so I replied in kind. I wasn’t looking to start some kind of cause celbre; but didn’t care for the “tone”. ;^)

[Jamestown1630]

Sometimes, things on the Internet are misunderstood, or taken the wrong way. it’s a very ‘thin’ medium.

On this particular thread, most people are very good-natured; and sometimes engagingly witty.

I’m very glad to have you here, and hope everything is well with you and yours :-)

[nopardons]

Hungarians us a LOT of butter in many of their dishes; however, most of these are NEVER eaten the first day they are made, placed in the icebox so that the next day the fat rises to the top and is discarded, so they aren't as "bad" for you as they might first appear to be.

These dishes are also usually served with some kind of pickle or a salad that uses vinegar or lemon juice, which cuts the fat/s you have ingested. So it's a lot healthier than you might think originally. But then.....there are the deserts! LOL

No, I have never browned flour is the oven and don't intend to ever do so. Most of my family recipes are many 100s of years old, tweeked here and there due to using a gas stove as opposed to a wood burning one, being in America, using American foods/products, but that's about as far as "change" goes and I'm not going to mess with them now, as they are all wonderful and what I am used to. :-)

I have no qualms about giving my recipes to others to enjoy and NEVER leave anything out nor lie about measurements.

[nopardons]

Haven't been on line, got on, saw the PINGS, so came here to reply. :-)

Now I have to catch up on what the President said. :-)

[Liz]

OOoops......sorry ‘bout that.

[nopardons]

It can easily happen and sadly, is happening more and more here on FR. OTOH, this thread is usually free of such things, which is why I was kind of shocked by the post to me and did NOT take kindly to it.

We are a good group and just like to share recipes, pictures, etc. with each other.

We're doing okay, mostly, I guess. Hope all is well with you and yours, too. :-)

[Flaming Conservative]

I’ve been making bagels (King Arthur Flour recipe for water bagels), and homemade hotdog and hamburger rolls. Yummy. Both a big success! Chewy bagels, and soft tender rolls that taste like old fashioned hot rolls! Stores are out of FLOUR!

[Jamestown1630]

Take good care of yourself and your family.

I’m going to bed now. G’Nite!

[nopardons]

You too and pleasant dreams; I’m off to bed too...good night.

[Flaming Conservative]

Oh, I’m so sorry for your loss!