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.

Homemade pizza for me and my mom.

I made some pizza today. With home made pizza bread. I usually just use a store bought one since it's pretty much the same and I am lazy. This one was a bit fluffier though .



(and yes, two pieces are considerably larger and one piece is missing. This is all intentional)

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

Where will everyone fit?

Looking through this thread, some of you guys are amazing cooks! I'd like to think of myself as a decent cook, but honestly my boyfriend's cooking absolutely puts mine to shame so here's a pic of some pasta he made today. Don't ask what's in it cause I don't know , all I know is there's tofu in it cause he's vegan. He also takes very aesthetically pleasing pics of his food, actually I'd say he takes nicer photos of his food than he does of me - but we'll save that rant for another thread haha.


Edit: Spinach and garlic pasta with sun-dried tomatoes, tofu and tahini sauce, I have been informed.

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!"

Every time I get really into a new dish, I make it over and over until I get cocky and start eyeballing everything, and eventually it goes disastrously wrong and I never want to make it again.

The other day I made pancakes and for some reason I put in a teaspoon of salt instead of a quarter teaspoon. I had to soak it in syrup just to choke it down.

The latter. My mom used to serve me scrambled eggs cooked in the microwave.

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.