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| Topic: Calling all cooks and eaters | |
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I can't cook for beans, but Smith's has these generic brand ravioli that are absolutely amazing. Blue bag, "best quality" or something like that. Have yet to find someone that didn't agree with me on this one. Best part is, throw 'em in boiling water and they're done in five minutes. |
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Cooking is considered an art form. That just about anyone can agree on,, Now what is known for a fact,, baking is not art. It is a science. If your off just a bit on the ingredeints then whatever your trying to make will not come out right. too much liquid and you have a baked soup on your hands,.,.... or in certain teenagers cases,, you have oily brownies.
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Cooking is considered an art form. That just about anyone can agree on,, Now what is known for a fact,, baking is not art. It is a science. If your off just a bit on the ingredeints then whatever your trying to make will not come out right. too much liquid and you have a baked soup on your hands,.,.... or in certain teenagers cases,, you have oily brownies. Actually, baking is both an art and a science. A science for the reasons above. You also have to know how temperature, humidity, altitude etc can affect your product, having an oven that is warped or crooked or off even by a degree can affect the outcome. However, the art comes in practice. After you've been baking a while, you can tell by just looking at the dough or batter whether it's right or not, you can tell whether it's done by smell alone etc. It's an art you can learn and develop, takes practice and patience. Some people are just born with it, as well, doesn't take nearly as much work to figure things out. I've been baking for 37 years and I still learn new things that I try out a lot. I, however, have not mastered the art of rolling out dough, whether it's for a pie crust or sugar cookies, just do not have the patience for it. |
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I got spoiled by my bread machine years ago. It finally wore out and I got a new one. In the beginning I screwed up a lot of loafs by too little or too much liquid ... or by adding wrong, incompatible ingredients that canceled each other out. Now I add things and I understand the science of what to do. I enjoy the art of poking the dough with my finger and knowing what is about to happen. I also enjoy exploring and not having a clue what I gonna get.
Once you get used to homemade bread, store bought is pretty lame. |
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I got spoiled by my bread machine years ago. It finally wore out and I got a new one. In the beginning I screwed up a lot of loafs by too little or too much liquid ... or by adding wrong, incompatible ingredients that canceled each other out. Now I add things and I understand the science of what to do. I enjoy the art of poking the dough with my finger and knowing what is about to happen. I also enjoy exploring and not having a clue what I gonna get. Once you get used to homemade bread, store bought is pretty lame. Dang Metal...that sounded vaguely sexual... 
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I absolutely love to cook...but I can't bake to save my life...lol Me neither! It must run in the family. I remember my brother one time trying to make biscuits from scratch and they ended up using one as a paperweight.... 
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mmmmmm I bake homemade cinnamon rolls
and cover the dough with about a inch of Karo syrup, then when you bake em the syrup carmelizes and gets all sticky and gooey (pancake syrup works too) |
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I love to cook fusion style
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 I may make an apple pie tomorrow
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mmmmm apple pie with some vanilla ice cream
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mmmmm apple pie with some vanilla ice cream
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Dennys coconut cream pie, and french silk pie, are pretty excellent.
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i am a rubbage cook. for the past two years i have lived btween a camper an a van. i generaly throw things together in a pot an call it food. one of my faves is the mac n cheese weenie spageti. u take mac n cheese n weenies an u mix in a little spageti noodles. then throw in the sauce. wal a cheese covered spageti. the weenies r for the poor hamburger or sausage is better |
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Thanks! It's actually a new thing for me, I'm still tweaking. Though I did come up with one thing that both my boyfriend and son like: Teriyaki chicken (or pork) 2-3 lbs boneless skinless chicken thighs (or pork roast) 3-4 medium/large carrots one medium onion 2 bunches scallions 3-4 stalks celery 1/2 pineapple one red pepper about 1/2 pound snow peas 8 oz package mushrooms one bottle teriyaki sauce (I like the Kikkoman Triple ginger or garlic/green onion) Cube chicken/pork into bite size pieces. Chop veggies into bite size pieces. Put all into crockpot, pour whole bottle of teriyaki sauce over. Cover and cook on low about 6 hours. Cool, put into freezer bags and freeze (one crockpot full fits into a gallon size freezer bag but you can use a couple smaller ones, depending on size of family). Thaw, heat in microwave or on stove. I thicken with a slurry of cornstarch/water but it's unnecesary, just a matter of taste. Serve with rice. This is easy and quick to put together. And, the nice thing is, you can clean out your veggie crisper when making this, you can pretty much put whatever veggies you like/have on hand. I'd like to try this recipe. |
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I have a new addiction............Ambrosia  
Is it the kind with whipped cream or marshmellows or both? 2 cans Mandarin oranges, can of fruit cocktail(I like to use tropical fruit cocktail), 2 cups of coconut, 2 cups of marshmellows, an a 16 oz bowl of thawed cool whip.............talk about heaven!! some like to put pecans or walnuts in it but not me if u use the regular fruit cocktail some like to put marchiono(misspell) cherries in it also throw it all in a big bowl fold in together, eat until ur sick YUMMY!!!!!
I'm going to try this one too. 
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Today is tamale day!!!! Yeah!!!!!
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Edited by
smiless
on
Sat 05/30/09 06:32 AM
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I enjoy baking alot!
Always wanted to have a huge gingerbread house but of course built in wood and bricks. Just looking like a Gingerbread house. Of course I would call the business, The Gingerbread House! With two big show windows I would have a huge chocolate castle to show on one window and the finest pastries, cakes, and pies on the other. When you walk in you would see a witch hanging on the roof, a trainset along the ceilings edge driving around the bakery with Hansel and Gretel on it.
I would always give away candy canes to children for free. In my bakery I would bake traditional European recipes and have the most robust and savory coffee that one can smell 2 blocks down in the middle of the marketplace in Vienna, Austria. On top of this I would like to master the traditional Sacher Torte. It is a Austrian chocolate cake with a hint of rasperry filling in the middle. This 150 year old tradtional recipe is a favorite across Europe. I would like to master it one day. Concerning the gingerbread bakery it is just a dream, but I like it!
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Edited by
metalwing
on
Sat 05/30/09 08:21 PM
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Just got back from a tamale eating event which was for the purpose of my friend Jami (a chef) and me to sample some high quality tamales in preparation for us having a tamale making party at my sister's house. None of us has ever made a tamale before. Today we ate red chile pork (very good), green chile chicken (kinda dry) and green chile cheese (the best tamale I have ever put in my mouth)
I also had some green chile pork, but I ate them all before Jami ever got to try one. They are very very good. We now know how to eat them. We just need to learn how to make them. |
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I absolutely love to cook...but I can't bake to save my life...lol Me neither! It must run in the family. I remember my brother one time trying to make biscuits from scratch and they ended up using one as a paperweight....
I can bake...except for biscuits! "Doorstops" is exactly right, H! I'm told it's because I overwork the dough but I've never mastered the art! |
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Just got back from a tamale eating event which was for the purpose of my friend Jami (a chef) and me to sample some high quality tamales in preparation for us having a tamale making party at my sister's house. None of us has ever made a tamale before. Today we ate red chile pork (very good), green chile chicken (kinda dry) and green chile cheese (the best tamale I have ever put in my mouth) I also had some green chile pork, but I ate them all before Jami ever got to try one. There are very very good. We now know how to eat them. We just need to learn how to make them. Green chile is the BEST! August is Hatch, NM (Chile capital of the world) time and the roasters are out at every grocery store. You'll have to come get some fresh NM chile if you want REALLY good tamales! |
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