h/t Dianainwisconsin
Posted on 10/02/2020 4:53:00 PM PDT by Jamestown1630
That certainly looks like a French recipe. Sheesh! Sounds like a lot of work and all that liquor...
h/t Dianainwisconsin
It us a production number.....the liquors are optional.
Excellent. Thank you. I haven’t tried most of those, but I’ve had many. I’ll keep an eye open for some of the others. I like apples that are both crisp and tart. However, there are many apple recipes for which texture really doesn’t matter.
Oboy, that dill and cheddar recipe just became my go-to for my culinary adventures this weekend! Thanks!
I always seem to forget. Please do put me on your list, and have a great weekend!
Good Lord, be-baw, I can’t imagine what you must have gone through with that infection. So glad you’re coming back from it.
Thanks JC. It will take a while but I’m not ready to give up. Just gotta live each day moment-by-moment.
For the record, I learned of the combo of apples, chicken, cream fresh and butter, some onions from the book “joy of cooking”
It was a complicated french affair worthy of a souix chef LOL
anyhow, years later I stuffed a turkey with apples and onion, put it on the water smoker over hickory and a pan of cider, it would have been beautiful too, till the cider reduced to syrup and burned while I slept (skrumpy may have been involved)
Had to throw it all out LOL Smoker, bird, everything.
Get a damn souix chef LOL
I remember that book, and that photo. My mother had the whole series, and I probably read them all. (I read everything when I was a kid; we didn’t get TV until I was 10, and by then it was too late.)
You’ve been added to the list.
I think I still have the book somewhere; I’ll try digging it out and post the technique.
I’ll have to try that.
Substitute chayote squash for apples for lower carbs. Slice and saute in butter with cinnamon and sweetener. Serve with pork chops.
Many thanks!
We went and bought a big bag of dried meal worms and also some wild duck pellets to offer them. What's funny, though, is they will waddle right up to us and sample what we toss but they barely touch the mealworms or the pellets! However, they go crazy for plain old BREAD. I guess it's their junk food. Anyway, we enjoy them but I still really miss all the birds we had in North Carolina. I even miss the squirrels!
I used to live very near a pond full of geese and ducks.
I trained some of the geese to eat from my hand - the male would always be a little cautious, guarding the female as she ate; but he would eat, too.
The ducks wouldn’t eat from my hand, but I fed them from the shore. And I noticed that little fish would come up and go for the tiny crumbs left behind; so I started feeding the fish directly, too.
One day, as I was throwing little crumbs into the water, I heard a rustle in the grasses by my feet. I looked down to see a little Green Heron face, looking up into mine. She had learned that when I came to feed the ducks and fish, SHE enjoyed good fishing, too :-)
After that, Little Green was another constant companion, every time I went there.
Everything on Earth seems to be symbiotic - or figures out HOW to become so.
I’ve tried a few of Paula’s recipes and found them to be a waste of time, money on expensive ingredients. There was one recipe, can’t remember what, she used pecans. Couldn’t taste them at all. That was the end of her in my kitchen.
The WORST of all cooksbooks has to be the American Test Kitchen. I finally broke down and paid full price for it last year. No, not all recipes (even the older ones) are in it which they promise are. First recipe I looked for was a lemon chicken as I was watching a re-run. Nope, nowhere to be found.
The recipes aren’t indexed well AT ALL. If you’re looking for apples, you’re going to have to go page by page because the index is incomplete. If you’re looking for desserts, again, you’re going to have to page by page because they’re all jumbled throughout sections not even close to being a dessert section and the same goes for many dishes.
The ATK book is also real proud of their variations on a basic recipe. Cough, that’s why it’s so large. Take a gravy recipe. Ok, so butter, flour, and a liquid. Well, the beef stock variation may be on page 47 in the Classic section but the variation using chicken stock with the exact same butter and flour ingredients might be on page 392 in the Christmas section and the vegetable stock variation might be on page 94 in the Vegetable section. But there might be another version of the beef gravy that makes half the amount of the first recipe and it’ll be on another page. Really, they present the half amount as if it’s a brand new exciting recipe entry (again, cough, it makes for a bigger book). Of course, the index might only list the chicken version and ignore both beef versions. It’s just so ridiculous and aggravating that I haven’t touched it since.
I’d toss it but it’d serve as tp come the next pandemic. That’s all it’s worth.
Do Not Buy.
Hands down favorite is my grandma’s old Betty Crocker Cookbook.
“Do Not Buy.”
Too late. I have several ATK/Cook’s Illustrated cookbooks. I like them but I’ve only prepared a couple of their recipes: chili, meatloaf and fried eggs. All of those were good.
I like how they experiment to make their recipes as good as possible. I like watching America’s Test Kitchen and Cook’s Country on PBS. They’re very good instructional shows, but I’m skeptical that they get the exact temps they’re looking for every time. The only instructional cooking show I like better is Pioneer Woman. I love Ree Drummond.
Note I said instructional cooking shows. There are other cooking shows I like more, particularly cooking competition shows like Top Chef and Chopped.
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