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The Home Cookin' Thread W/ Recipes


AxlsFavoriteRose

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14 minutes ago, wasted said:

I used to work in a kitchen where I had to make huge pans of chili and onion mash. I still chop onions and add chili powder to mash. I hated making guacamole. Just mashing and squeezing lemons for an hour. The worst was peeling prawns. My hands would itch from the prawn juice. It was a mexican cocktail place so I had to scraped dry nacho cheese off 1,000 plates a night. By hand. Bring on the robots!

Did they really use lemons for guacamole?  I use limes and can really tell a difference.  I do use lemons in a crema/avocado thing i make though

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Just now, soon said:

Did they really use lemons for guacamole?  I use limes and can really tell a difference.  I do use lemons in a crema/avocado thing i make though

I'm pretty sure it was lemons. It was the 90s in the UK nobody would know the difference about what was the right citrius fruit. It was mainly a cocktail place. Yuppies throwing 100 dollars on nachos and a tequila sunrise. 

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My first ever batch of perogy are treating me very well.  The humble potato is a pretty amazing thing.  Once had a really large one that I made a boxty for my partner, hash brown for me, and still had enough left to have potato feature in veg roast as dinner side dish.  Scalloped has gotta be my favourite, attempting Pringles style chips when i get a chance too. 

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15 hours ago, wasted said:

I'm pretty sure it was lemons. It was the 90s in the UK nobody would know the difference about what was the right citrius fruit. It was mainly a cocktail place. Yuppies throwing 100 dollars on nachos and a tequila sunrise. 

i thinks lemons are ok to use when limes are out of season. those hard, no juice ones that not even rolling around or microwaving for a few seconds can help? and big bucks for them? pu-leaze!

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On 3/24/2017 at 9:32 AM, Gracii Guns said:

If we ever have a MYGNRFORUM.COM dinner party (and why the heck not?!) you can do starters, and drinks. 

@Amir You're noticably absent from this thread, have you made any of your fabulous cakes recently?

I don't really bake that much, but I came across this page from a client at work, looks tasty:

http://www.gustotv.com/food/chocolate-brushstrokes-prettiest-way-decorate-cake/

 

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12 hours ago, soon said:

My first ever batch of perogy are treating me very well.  The humble potato is a pretty amazing thing.  Once had a really large one that I made a boxty for my partner, hash brown for me, and still had enough left to have potato feature in veg roast as dinner side dish.  Scalloped has gotta be my favourite, attempting Pringles style chips when i get a chance too. 

have you ever had/made rosti?? it would probably kill you if you ate too much....so much butter! but so good. oh and speaking of butter i finally tried irish butter and OMG it was like so much more delicious than the butter we make here. expensive so i use it sparingly :)

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4 hours ago, Amir said:

I don't really bake that much, but I came across this page from a client at work, looks tasty:

http://www.gustotv.com/food/chocolate-brushstrokes-prettiest-way-decorate-cake/

 

i read in a Laurie Colwin novel of a cake that i wold love to have. it was called The Meadow and had like a light green frosting and was strewn with buttercream flowers. i would think it beautiful but i'd take a pic then eat some with no guilt! also, have you ever heard of a spanish wind torte?

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3 minutes ago, AxlsFavoriteRose said:

have you ever had/made rosti?? it would probably kill you if you ate too much....so much butter! but so good. oh and speaking of butter i finally tried irish butter and OMG it was like so much more delicious than the butter we make here. expensive so i use it sparingly :)

Ive never had rosti, which is a shame.  Sounds delicious! When ever I go into a big city I think about getting one.  Next time.   I've never heard of Irish butter - and my black-Irish-Catholic Gran is turning in her grave, calling on St Adelaide :lol:

But I just looked it up, and I guess Adelaide had been guiding me, I sometimes make cultured butter, which I gather is similar to Irish butter.  Yeah, its delicious!  And when you make it at home the live culture remains active and is healthy for us!  Still gott try the real stuff.  Thanks for the tips!

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10 minutes ago, soon said:

Ive never had rosti, which is a shame.  Sounds delicious! When ever I go into a big city I think about getting one.  Next time.   I've never heard of Irish butter - and my black-Irish-Catholic Gran is turning in her grave, calling on St Adelaide :lol:

But I just looked it up, and I guess Adelaide had been guiding me, I sometimes make cultured butter, which I gather is similar to Irish butter.  Yeah, its delicious!  And when you make it at home the live culture remains active and is healthy for us!  Still gott try the real stuff.  Thanks for the tips!

you make your own butter?? you're amazing! :)

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1 minute ago, AxlsFavoriteRose said:

you make your own butter?? you're amazing! :)

Sometimes. Im motivated by cost savings and controlling ingredients. Its really easy with a good blender or food processor.  Like, really, really easy and fast. Depending on the cream one uses, its often cost saving where I live too.  Almost in all cases.  When i get it just right it is way tastier!

Culturing it is one good reason to try it out, IMHO.  Other then that I would mainly only make it if I was hosting and planned to serve bread.  Theres just something about it being fresh and homemade.  Maybe add in some fresh herbs and ground sea salt.  A simple loaf of bread, carton of cream, ice water and herb from the window box are transformed into a thoughtful and indulgent offering in no time. 

Or, if whipping cream is going bad and you've got 10 minutes, make some butter! 

http://www.wikihow.com/Make-Butter-With-a-Food-Processor-in-Two-Minutes

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the only homemade butter i've ever had was something that came about through what my mom called her dinner party from hell! she made some kinda pie and was whipping the cream for it and somehow she mixed it too long and it became butter! i really want to try it. and homemade mayo, though this food writer i keep referring to says a good mayo ( i used best foods ) cut with just a bit of fresh lemon juice is pretty close!

thank YOU for the tips :)

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7 minutes ago, AxlsFavoriteRose said:

the only homemade butter i've ever had was something that came about through what my mom called her dinner party from hell! she made some kinda pie and was whipping the cream for it and somehow she mixed it too long and it became butter! i really want to try it. and homemade mayo, though this food writer i keep referring to says a good mayo ( i used best foods ) cut with just a bit of fresh lemon juice is pretty close!

thank YOU for the tips :)

Outta likes.  Butter on pie sounds good to me!!

I have failed every time I've tried to make mayo - same with hollandaise.  I will try adding some lemon though!

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1 minute ago, soon said:

Outta likes.  Butter on pie sounds good to me!!

I have failed every time I've tried to make mayo - same with hollandaise.  I will try adding some lemon though!

lol we did not put it on the pie but maybe it would have been good! i guiltily admit to puting icing on top of my cherry pies from time to time though...

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9 minutes ago, AxlsFavoriteRose said:

lol we did not put it on the pie but maybe it would have been good! i guiltily admit to puting icing on top of my cherry pies from time to time though...

okay, now we've crossed into food porn!

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5 minutes ago, AxlsFavoriteRose said:

i follow that on my FB but i guess some people got butt hurt cos they changed it it food COMA :facepalm:

now that it's almost spring time i really should make a lemon meringue pie :)

I didnt know about that drama!  lol

Yes to lemon meringue pie!  My Gran is basically participating in this conversation - she was a baker and that was her flag ship.  Im terrible at that stuff, but hope to get the hang of it.

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2 minutes ago, soon said:

I didnt know about that drama!  lol

Yes to lemon meringue pie!  My Gran is basically participating in this conversation - she was a baker and that was her flag ship.  Im terrible at that stuff, but hope to get the hang of it.

i am no expert by any means. i am horrid with cakes and i would kill if i could have just one more of my mom's coconut cakes. she made the seven minute frosting and it was soooo good! she hated it when she'd take it a smidge too far and it got this kinda candy like texture ( i guess it's supposed to not be that! but i LOVED it. )

maybe my mom is participating too :)

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31 minutes ago, AxlsFavoriteRose said:

i am no expert by any means. i am horrid with cakes and i would kill if i could have just one more of my mom's coconut cakes. she made the seven minute frosting and it was soooo good! she hated it when she'd take it a smidge too far and it got this kinda candy like texture ( i guess it's supposed to not be that! but i LOVED it. )

maybe my mom is participating too :)

May we one day bake and cook as good as them!

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Just now, soon said:

May we one day bake and cook as good as them!

i don't have much faith in the baking one. it was hard enough before i lived in high altitude. what's weird is if i try and bake like chocolate cookies they're a disaster ( and they were one thing i could bake before moving here ) but if i buy a roll of that already made cookie dough they are perfect!

the one thing i can make almost as well as my mom could ( and she made almost as well as my Grandma ) is biscuits and gravy. the gravy i just do by look. i keep what looks like 2-3 tablespoons of grease in the frying pan ( sausage or bacon ) then put enough flour or milk that looks right, season it with salt and tons of black pepper stir stir stir and voila! we called it granny gravy when i was growing up and that is how i think of it :)

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2 minutes ago, AxlsFavoriteRose said:

i don't have much faith in the baking one. it was hard enough before i lived in high altitude. what's weird is if i try and bake like chocolate cookies they're a disaster ( and they were one thing i could bake before moving here ) but if i buy a roll of that already made cookie dough they are perfect!

the one thing i can make almost as well as my mom could ( and she made almost as well as my Grandma ) is biscuits and gravy. the gravy i just do by look. i keep what looks like 2-3 tablespoons of grease in the frying pan ( sausage or bacon ) then put enough flour or milk that looks right, season it with salt and tons of black pepper stir stir stir and voila! we called it granny gravy when i was growing up and that is how i think of it :)

altitude, wouldn't have thought of that.  Must be frustrating.

granny gravy sounds like something I must try, thanks!  Ive never had a gravy from sausage or bacon.  My life has had no purpose until this revelation!

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