Mother’s Day Cooking Q&A
plllog
last year
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Mindless cooking post...
Comments (28)I have picked up many tweaks from PW over the years. I have borrowed ideas from her chicken and dumplings (cornmeal in the dumplings, love the texture; and her all purpose meatball recipe gave me the idea of mustard in my meatballs), but I think riced potatoes for potato salad is not for me. I can say her cherry sorbet recipe (maybe sherbet, cannot remember) is definitely worth trying. I have never watched her show (no access to the food network), but I do wish that she did not take so many pictures on her blog. As far as the health factor, I kind of assume that most of those type of shows include too much fat. I used to be shocked at Ina Garten's recipes but now assume it is par for the course. I would never make their recipes an every day event, at least as written, but when I know I want that, I will use the butter and cream. I can also say that many of the PW housewares that Wal-Mart carries are lovely, especially some of the glasswar.e and the slow cookers. Just don't bother with the dish towels, they are not absorbent at all....See MoreBrisket - "a tricky meat to cook"
Comments (7)We do it both ways -- smoke and oven. I have my mother's 50's/60's (?) recipe which I've modified over time and I've probably cooked at least one cow's weight of brisket since I've been married. (It's our celebratory meat). And that includes 175 pounds I cooked for our DD's wedding 17 years ago. Low and slow and it turns out perfect every time. Smoked brisket -- OMG is that ever good. But now, those briskets are like $100. Way too pricey for my purse! My grandfather was a butcher (back in the days when butchering meant butchering -- his shop bought the meat "on the hoof") and his opinion of brisket was that it was not worthy of being put in hamburger!!!...See MoreWhat is Cooking or Baking Lately?
Comments (216)As soon as I get off this computer, I plan to put the ingredients for Edie's Bread into the bread machine and will let it make the dough. I need bread for tomorrow and do like to let it cool overnight. Having mostly leftover potatoes/onions/carrots left from the roast chicken (chicken in gone). Will do a hamburger patty in the air fryer and maybe a salad - haven't decided yet. You know I have been self-isolating so long that this week I had to think about what day of the week each day was. I sure hope and pray this we will be safe to go out and do things in the future. I don't want my brain to deteriorate. Have been doing crossword puzzles, sudoko, and other type of brain stimulation, but that gets old, too. Enough. Got to get in the kitchen....See MoreFavorite food your mother cooked?
Comments (78)Both my parents cooked, so I won't limit this to "Mom". Although she used more set / repeatable recipes than my father did. In no particular order: * Chicken and popovers. Yes this was my mother's recipe as the popovers had to be made a certain way to come out right. * Chicken casserole with cream of mushroom soup, curry powder, and additional mushrooms. I made a variant some years back with home made mushroom soup rather than the Campbell's and its additives - it turned out good but took a LOT of time to replicate. * Grapefruit, avocado salad with Catalina dressing. Back before they added HFCS to that dressing, rendering it rather too sweet and obnoxious. (I've also tried my hand at a replacement for that dressing.) * Seafood paella. * Venison steaks on the grill. * Fried rice. * Mom's special turkey stuffing and gravy for Thanksgiving - I wish I could find this recipe !!! I will have to try re-creating this next November. It's the only one I REALLY like. The others are all "meh" to me. * Mom's raspberry cobbler. She usually made It from raspberries we all gathered wild near where we were staying in Maine. Those berries had so much better flavor than any supermarket raspberry I've met since! (Whether cooked or just eaten from the vine...) * Steamed artichokes, with leaves to be dipped in the aforementioned original Catalina dressing. * Home made hamburger patties. Nice thick burgers with seasonings and perhaps chopped sautéed onions mixed within, or even on special occasions, niblets of cheese. Best when cooked on the grill. * Just about any seafood that came home with the folks. Dad cooked most of that. When we vacationed in Maine, we harvested most of our own shellfish - and got good deals cutting out the middleman with the lobster and crab, from the lobster fishermen. . * I really liked that green bean casserole with the canned crunchy onions on top - as long as we ate them quickly before the crunchy got soggy. I also truly appreciated they loved to cook together. Courtesy of Dad, we tried a lot of Asian dishes. Courtesy of both, we tried a lot of offal - hence a life long love of heart and tongue and sweetbreads, especially. (AND, I will try just about anything once... I am supremely grateful to both parents for this.) MEMORIES!...See Moreplllog
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