Floof/Groof post: Really food network?
amylou321
5 years ago
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amylou321
5 years agoRelated Discussions
Food Floof! The untouchables.....
Comments (69)My Mom called hers Perfection Salad. Her "recipe" was of course never measure anything LOL but was about 1 cup each of finely shredded green cabbage* & finely shredded carrots*, mixed with 1 can of pineapple tidbits, well drained. She would use 2 boxes of any of the citrus jellos made with about 1/4 cup less water than the box calls for with just a pinch of sugar. Make the jello, let cool but not congeal then mix in the slaw/pineapple. She would put it all in a retangular cake pan so it was about 1" thick. Chilled well, cut into about 3" X 3" squares and served on lettuce leaves. I think she was the only one who really liked it made with lemon jello. My Dad liked lime best, but my favorite was orange. And judging by how much got brought home from church dinners I think most people agreed with me. There was usually nothing left if she used orange! *I'd just buy a bag of pre-shredded coleslaw mix & use 2 cups....See MoreFood Floof! The "never agains"
Comments (47)That reminds me of the time one of my stepsons, about 14 or 15 at the time, baked a cake. Now, he was pretty good with cake mixes, and in the kitchen in general, so I felt no need to supervise. His grandmother had told him that a good way to keep cakes from sticking to the pan was to line the pan with wax paper. (This was back in the early 70's.) Well, he couldn't find the wax paper (I was out of it), and he didn't bother to say anything, he just used plastic wrap instead. Getting that Saran wrap off the bottom of that cake was quite a job! Yes, Bob and Raye, wasabi in Ranch dressing is delicious! Especially as a dip for crispy fried parmesan green beans. Georgysmom, King Ranch Casserole is pretty popular and common around here. Most people seem to like it a lot. For me, it's a take it or leave it kind of dish. There are various 'versions' of it but I can't imagine it ever being so awful as to be inedible. Unless there was a misprint in the recipe or a wrong ingredient mistakenly used. Another thing my family frequently laughs about. My husband's grandmother & I were pretty close. I written her and asked for a cake recipe she made that my husband really liked. (We lived about 150 miles apart, and this was in the mid 60's, no emails, texts, etc.) She sent it to me, and as soon as I made sure I had all the ingredients, I made it. Well, it tasted fine, but it didn't rise hardly at all, and was quite solid. It's called Buttermilk Cake, and has a lot of pecans in it. My husband and kids ate most of it not gonna let all those pecans go to waste! So, a week or so later I tried again. Same results. Now, desperate to make a good cake, I called Grandma to see if she could help me figure out what was wrong. After a fairly long conversation (paying for long distance!) she finally asked me to read her handwritten recipe to her. I did, and guess what, no eggs in the ingredients! I was inexperienced enough in cake baking (pies and cookies were, (and still are,) my specialty. Needless to say, the next Buttermilk Cake I made included the 4 eggs, and turned out wonderful. That recipe has remained a family favorite all these years. Rusty...See MoreFood Floof! Are you a picky eater?
Comments (81)Yes, it's true. Some people have a native acuity for flavor perception. Often they have more tastebuds and olfactory receptors (which are very important in flavor perception), but some of it is more in the brain, like perfect pitch. That's different from what is conventionally called "supertaster", which is what the coated paper tests--the ability to taste those three compounds. The theory is that the ability to sense bitterness helped people in certain parts of the world avoid certain local, poisonous plants. For each of the three compounds, there's a simple genetic ...is distribution the right word? Unlike complex traits, such as hair color, these are 0, 1 or 2 alleles. If you have zero, you taste paper. If you have 1 allele you can perceive the bitterness, but it's pretty mild. If you perceive it as revolting, you have 2 alleles. About half the population have 1, a quarter have 0 and a quarter have 2. You might have 2 for one compound and 0, 1 or 2, for another. I only dislike tannic red wines--there are some reds that I like--and hate olives, like Annie. We have one of those compound sensors in common. :)...See MoreFood floof! A pasta poll!
Comments (89)Sorry for the long hiatus in getting back to this post. After some initial research, I may have been mistaken calling the one kind of pasta I find most versatile "rotini" because apparently that's not Italian, and the correct nomenclature is "fusilli." Anyway, what I am talking about is the loose spiral pasta, not the tighter version. That would not be very good for a noodle pudding. FOAS, that post on cascatelli was very interesting. I have not seen it around, but I could special order some I suppose. A dish I like but rarely make is "skillet lasagna" which you can make many ways. I like to make it with pasta in the shape of small wavy lasagna strips. I used to think that was called "tagliatelli" but now I see that tagliatelli does not have the wavy sides, and that it is called maybe "mafalda." I eat past a LOT and enjoy pairing shapes with sauces and themes. So here's my noodle pudding recipe, which I know as "lokshen kugel" although when my grandmother made that, she just mixed a little cinnamon sugar with some of her little home made egg noodles and cottage cheese. One could use fusilli or other pasta but it wouldn't be quite the same. I usually use med. egg noodles. Not the most wide or the thinnest, I go for middle of the road. I like the pudding with raisins but Dad doesn't so I usually add a small can of crushed pineapple if I want to snazz it up. It seems overly creamy but it sets up over time. In fact, you often have to add more milk to reheat the leftovers. Creamy Noodle Pudding 8 ounces medium egg noodles 3 eggs, well beaten 1/3 cup sugar, heaping if you like sweeter pudding 1/2 lb. cottage cheese salt to taste 3 oz cream cheese (can use neufchatel) i pint sour cream 1 tsp. vanilla 1 cup milk Combine all ingredients except noodles in a large bowl. Parboil the noodles and add to the mixture. Butter a baking dish and put the mixture in (I think I use an 11.x 13 pyrex one) Bake at 350 for i hour. I top with a dusting of cinnamon sugar. Let sit at least 10 min. before serving. Serves 8-10....See Moreamylou321
5 years ago
cooper8828