What's Cookin' Good Lookin'?

René wrote:

ceez wrote:

René wrote:

ceez wrote:Worcestershire sauce

Just curious, as an American, how would you pronounce that?

Anyway you want most of the time its wors-she-shir.

Haha, the pronunciation of the original area in England that it's named after is more like WOOS-tuh-shure.

Reminds me of Belvoir Castle in the Midlands. "Belvoir" is properly pronounced as "Beaver".

Low sodium chicken veggie soup, for those that will be stuck inside.

https://www.tasteofhome.com/recipes/low ... able-soup/

I need to start taking pictures of this stuff after I make it.

I made confit byaldi, the ratatouille recipe from the movie, yesterday. It took about 45 minutes of preparation and 2½ hours in the oven, but was so worth it. Unfortunately I couldn't get ahold of yellow summer squash, so I just used an extra courgette.



It was so delicious.

I just made cranachan again!




This time from a proper recipe, so it turned out better.

Marmaduke wrote:Omg, you're stepping from a prospective thruple to a prospective quintuple?

Where will everyone fit?

I knew they were whores. I knew it.

Marmaduke wrote:Omg, you're stepping from a prospective thruple to a prospective quintuple?

Where will everyone fit?

If the three of us were together I’d have divided it into six glasses! These four are for two days between the two of us.

Brenden wrote:This time from a proper recipe, so it turned out better.

What's the fun and adventure of using a recipe, instead of playing: "Let's see what happens by winging this one!"

Do you have any family recipes passed down to you womenfolk? Or did you come from one of those white people homes where everything is microwaved and Sunny D passes as orange juice?

poolerboy0077 wrote:Do you have any family recipes passed down to you womenfolk? Or did you come from one of those white people homes where everything is microwaved and Sunny D passes as orange juice?

Cooking skipped a generation, but I have one recipe of my grandma‘s which is one of my favourites. She also gave me an English language Czechoslovak cookbook printed in the 50s from which I’ve adapted several recipes (to be vegetarian, or more contemporary — my God, did they use bucketloads of lard back then!).

John27 wrote:

Brenden wrote:This time from a proper recipe, so it turned out better.

What's the fun and adventure of using a recipe, instead of playing: "Let's see what happens by winging this one!"

Well, the first time I made it I basically just deconstructed it by taste from the one I had at a restaurant and then tried to replicate what I thought it was. In that case I didn’t add honey so it was even less sweet (and it’s already not a terribly sweet dessert) and I didn’t toast the oats, so it had less flavour.

poolerboy0077 wrote:Sunny D passes as orange juice?

You mean there is something other than Sunny D?

poolerboy0077 wrote:Do you have any family recipes passed down to you womenfolk?

I have some recipes that go back at least as far as both grandmothers. Although it's hard to say precisely how far back they actually go (when did my grandmothers start making them?). Past this, I have a recipe notebook my mother had, plus her old copy of Fannie Farmer (probably her staple cookbook).

That said...it's been a long time since I even tried making any recipe from when I was young.

Although, oddly, I was wondering about one thing earlier... I have a caramel roll recipe, and I was thinking of that, and wondering what would happen if the cream it calls for was replaced with a healthier non-dairy alternative?

Or did you come from one of those white people homes where everything is microwaved

Actually, we didn't even have a microwave. It was one of those things my parents never got around to getting. They weren't common when my parents got married. They became common as I was growing up, but expensive for a long time. They were cheap by the time I was college aged, but I don't think my mother had much interest. We talked about it once, and my attitude was why bother?

We also sat down to dinner each night. And frozen dinners were not a staple. Although my mother did use convenience products sometimes, (e.g., spaghetti made with a spice package for seasoning). And many recipes were probably fast to make. The stuff I remember the most fondly were a few things here and there that were occasional, not routine day-to-day fare. Except some baked goods (for which I should have the recipes, but haven't made in years).

Brenden wrote:Cooking skipped a generation,

Interesting how that happens. I've heard of that happening in other families, too.

my God, did they use bucketloads of lard back then!

I can imagine...

One of my grandmothers really loved her fat, including lard, and shortening (back then I'm thinking it was loaded with trans fat). It is no surprise to me that she had heart issues towards the end of her life.