Where do you search for recipes?
- Thread starter bayoutider
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Jack when are you going to publish your cookbook "1001 ways to cook Brussels Sprouts"?
Everywhere! Tons of good ones come from great cooks! Been looking for "Red Peppers Stuffed w/Gorgonzola" but haven't come up with one yet, so may just have to invent my own. Where do you get yours, Bayoutider? And who taught you the art of cooking good food?
Most of the time, I don't use a recipe.
When I do, I usually look one up I've seen on Food Network on the internet. Generally, unless it's an Alton Brown recipe, I don't follow it to the letter.
Alton's book is very helpful (I have the first one "cooking" I'm sure his "baking" one is good too, but baking is for the wife), especially for a beginning cook.
When I do, I usually look one up I've seen on Food Network on the internet. Generally, unless it's an Alton Brown recipe, I don't follow it to the letter.
Alton's book is very helpful (I have the first one "cooking" I'm sure his "baking" one is good too, but baking is for the wife), especially for a beginning cook.
I fall into that category of owning more cookbooks than the public library.Everywhere! Tons of good ones come from great cooks! Been looking for "Red Peppers Stuffed w/Gorgonzola" but haven't come up with one yet, so may just have to invent my own. Where do you get yours, Bayoutider? And who taught you the art of cooking good food?
I collect cookbooks and recipes as a hobby, takes up more space than a butterfly collection but more filling in the long run.
Cooking became a necessity when I left my parent's nest and it seemed like I was always elected cook at every deer camp I went to not that I was great back then but I at least knew my way around pots and pans. (the cook doesn't have to do the dishes)
Later in life I found myself in Southwest Louisiana where real men cook and I mean really cook. I paid attention and after a few more years there I took some cooking classes at a Technical School. I did not take the restaurant management classes just some of the cooking classes that interested me. The good part was I learned how to make sauces and it didn't matter to me what my grade was, I was just there for the food. The funny thing is they never could teach me how to make a decent biscuit. The thing that stuck in my memory most was like all crafts good tools bring good results. One doesn't have to have every kitchen gadget known to man, I still don't own a Chinoise, but a few good knives and a few great pots go a long way towards great rewards in the kitchen.
LOL, Bayoutider! I know exactly what you mean about cookbooks! I run out of self space, "redesign and add-to" and still end up needing more space! I love to read and cookbooks are a favorite topic, altho' lately Bama FB books have kinda 'taken over!' (I don't mind one bit, tho. Never knew how much I had forgotten or never knew about my team! ) My "cooking" career began in my mid-twenties (a looong time ago!). I received "Art of French Cooking" as a gift because I talked about cooking alot! Little did they know I knew zip about actually performing the art! Which challenged me, so I decided 'I'll show them'! Ah! Youthful enthusiasm! Read through the entire book one Sun. afternoon, issued 25 invitations for dinner @ 8 the following week.....My 'grade' was 'outstanding' in every category except "on-time." ...As I recall, dinner was finally served about 10:30 pm.... Then I confessed the only meal I had ever cooked in my life was for home-ec in h.s. and I vowed then I'd never cook another one! But I fell in love with the process, variety, and results. Then began the process of learning. In the beginning I believed I must follow instructions exactly, (sometimes necessary, but usually not) use the exact same 'brand', (some substitutes do not make a difference) and have every gadget mentioned (wow; I could probably buy a whole list of new books-LOL-with the dollars spent on gadgets-and then discarded!). It is a fascinating journey and always something new to learn. i.e., rec'd a catalog from Daedalus Books recently. Flipped over to cooking section and saw "In My Kitchen" by Annie Bell. That's where I saw Red Peppers Stuffed w/Gorgonzola appetizer-she calls 'em "grazing nibbles" which I found clever, but no receipt. So after an internet search resulted in zero, I will use common sense and serve for Easter. I have evolved-years earlier would have postponed the meal until I found exactly what "they" did! Enjoyed the info and visit. Always appreciate your humor and knowledge-especially on FB forum-but now I'll check C&G more frequently! Thanks. :BigA:
) My "cooking" career began in my mid-twenties (a looong time ago!). I received "Art of French Cooking" as a gift because I talked about cooking alot! Little did they know I knew zip about actually performing the art! Which challenged me, so I decided 'I'll show them'! Ah! Youthful enthusiasm! Read through the entire book one Sun. afternoon, issued 25 invitations for dinner @ 8 the following week.....My 'grade' was 'outstanding' in every category except "on-time." ...As I recall, dinner was finally served about 10:30 pm.... Then I confessed the only meal I had ever cooked in my life was for home-ec in h.s. and I vowed then I'd never cook another one! But I fell in love with the process, variety, and results. Then began the process of learning. In the beginning I believed I must follow instructions exactly, (sometimes necessary, but usually not) use the exact same 'brand', (some substitutes do not make a difference) and have every gadget mentioned (wow; I could probably buy a whole list of new books-LOL-with the dollars spent on gadgets-and then discarded!). It is a fascinating journey and always something new to learn. i.e., rec'd a catalog from Daedalus Books recently. Flipped over to cooking section and saw "In My Kitchen" by Annie Bell. That's where I saw Red Peppers Stuffed w/Gorgonzola appetizer-she calls 'em "grazing nibbles" which I found clever, but no receipt. So after an internet search resulted in zero, I will use common sense and serve for Easter. I have evolved-years earlier would have postponed the meal until I found exactly what "they" did! Enjoyed the info and visit. Always appreciate your humor and knowledge-especially on FB forum-but now I'll check C&G more frequently! Thanks. :BigA:
Not everyone catches my humor. I spend much time around Europeans and I love the quick wit of the Brits who can say so much with an ounce of sarcasm it makes my sides split with laughter. The French get the same effect with a snobbish remark that flies over many peoples head. The proper response is to put your nose in the air like you knew it all along LOL.Enjoyed the info and visit. Always appreciate your humor and knowledge-especially on FB forum-but now I'll check C&G more frequently! Thanks.
We presently live at our retirement home in Martinique where we have about 2 acres adjoining land owned by my wife's family. We share a garden of about one acre with four families and grow most of our produce. Although I am not an Auburnite I do raise a few chickens and peafowl for food and eggs, presently have around 40. I also raise a few rabbits, there are 10 in the hutch waiting for the colony to reproduce again. I do sell fresh eggs and rabbits to local restaurants, I have a boat and keep fresh fish in the freezer and we run crab traps. I sell extra fish at the dock to pay my fuel bill (at least cut it down) or trade fish for shrimp or lobsters. We eat pretty good here. We have avocado trees, papaya, mango, apples, pears, figs, grapes and bananas.
Our grocery trips consist of meat, dairy, grains, cleaning and toilet items. We don't live on a tight budget but monthly groceries was once a game we played and one month we only spent about $12 euro for the month, the rest we grew, caught, raised or traded for. I got dinner for four at an upscale restaurant complete with wine and desert for six rabbits and ten dozen eggs LOL.
We have a dog, English Cocker Spaniel and two cats. We had a pet white male peacock named Elvis but he came up missing about a year ago. Elvis was our watch bird and would scream when we had company. The dog was terrified of Elvis, so were the cats. I have a few of what they call ornamental chickens that I like to watch. My chickens run free all day and go to the coop for the night. I don't know if Elvis was assassinated or abducted by aliens but if anyone sees a snow white male peacock that answers to the name of Elvis have him call home. PS: Elvis is very fond of popcorn.
Sounds lovely ... I suspected a touch of the Brit in many of your responses! My all-time favorite that BBC began (A&E ended the 11 episode series) was Joan Hickson in Miss Marple. Your adventure sounds eerily familiar to the way I grew up (in Miss.). We grew almost everything we ate. My Dad (now 92) was the best farmer/livestock man I've ever known. The only minus is it took so much to "feed" us staples, there was never enough time or money to grow "frills"-as Dad called it. After we all had "broken our plates" it was fun to return and see blueberry/grape/peach/pear/apple/fig trees-bushes in abundance-in addition to Silver Queen, John Allen Peas, squash, okra, peanuts, butter beans, green beans, tomatoes, cabbage, potatoes, peppers, and onions! Unfortunately, I did not inherit either Dad or Mom's green thumb. I try-waste tons of time and money-get impatient and tell "it" O.K. I've had it. You either grow or commit suicide! My Dad says it starts to grow because it's relieved I'm leaving it alone! LOL. When they come to my house this Sunday for Easter, we're going to plant the fig tree he cut from his tree and gave me.
I looked up Martinique in March (curious-you mentioned it in a thread). Which side of the island are you located? Reason I ask is when I looked it up I asked our comptroller (ofc.) something about it - and he said well, if you're buying land you want to buy on the west side because the hurricanes come from the east. Is that true? Got to quote some jobs:tongue: -later! :BigA:
I looked up Martinique in March (curious-you mentioned it in a thread). Which side of the island are you located? Reason I ask is when I looked it up I asked our comptroller (ofc.) something about it - and he said well, if you're buying land you want to buy on the west side because the hurricanes come from the east. Is that true? Got to quote some jobs:tongue: -later! :BigA:
I live just south of LeMarin which is on the southern end of the island and is home to one of the best yacht basins in the Caribbean. It is on a western shore but there isn't much land between us and the Atlantic side maybe 5-6 km. We actually get few hurricanes as they are more likely underdeveloped tropical storms and since it is the rainy season they are not out of the ordinary. There hasn't been a hurricane of any significance hit Martinique in about 80 years. I feel safer here than in Florida.
As for the agricultural end of the story, the land our plot is parceled from is a sugar cane plantation. The sugar industry here is almost all gone and the plantations still growing cane are almost all in a contract with one of the Rhum Distilleries. Rum from one of the West Indies Distilleries is far superior to that swill found on shelves in US grocery stores and chain liquor stores. It is more like the single malt scotch whiskeys and each has a very distinct taste. Back to the garden, I do very little besides pick vegetables for the kitchen and don't do that very often, we eat from the garden as a landlord. The manure from the chickens and rabbits goes into the garden but today I opened a surprise. My wife had ordered a worm farm. It is some compost bin looking thing you put kitchen and other vegetable refuse into and the worms eat it up leaving something called worm tea in the bottom container. She says it is the best fertilizer on this earth. Whatever............ I put the dang thing together and the worms are on their way. Boy are the chickens going to be happy to see them.
FOFLOL! Tell me you DID NOT leave the worm farm for the chicks! She will kill you!:wink: Thought I saw Elvis out @ the pond (at the office), but it was a mistake! In Columbus, MS (my hometown) a restored (lovely) antebellum home named Waverly had (when I last visited) the most beautiful peacocks I have ever seen (non-white). Are the worms for fishing? My cuz who lives o.s. B'ham raises goats; her last letter said she had just purchased some females (I love goat cheese) and when time comes I can come help! (Boy, will she be sorry! Never could milk the cows properly, either! But boy could I play tag FB with the best of 'em-made every boy mad as all get-out because I didn't understand anything about it but I knew where the goal was and how to get there 1st! :biggrin: Some things don't change, alas....makes my head sore trying to understand-but I know when the boys in Crimson cross the goal!)
When I was 4-5 my Dad grew sugar cane...boy is that stuff good "raw"! Found some in local store last year; excitedly bought the canes and took them to him-
"wrong kind; not fit to eat." But the deer liked it-told him guess they weren't 'brand partial'!
Local grocery shopping is somewhat challenging ... I suspected I might be in trouble when right after I relocated (from California) I needed some blue cheese. Didn't find any; asked @ checkout; not a single one had ever heard of it! Thinking maybe it was because they didn't know one could substitute it for Roquefort, I asked about it. Yeah, you don't want to know My daughter waited until we reached the car and said "Mom, are you sure you can live here?" Sure. T-town isn't that far away if I can't find it in Columbus. Now I don't care best thing about internet is on-line shopping!:biggrin: :BigA:
Catch you later! P.S. Does your cb collection include antiques?
When I was 4-5 my Dad grew sugar cane...boy is that stuff good "raw"! Found some in local store last year; excitedly bought the canes and took them to him-
"wrong kind; not fit to eat."
But the deer liked it-told him guess they weren't 'brand partial'! Local grocery shopping is somewhat challenging ... I suspected I might be in trouble when right after I relocated (from California) I needed some blue cheese. Didn't find any; asked @ checkout; not a single one had ever heard of it! Thinking maybe it was because they didn't know one could substitute it for Roquefort, I asked about it. Yeah, you don't want to know
My daughter waited until we reached the car and said "Mom, are you sure you can live here?" Sure. T-town isn't that far away if I can't find it in Columbus. Now I don't care best thing about internet is on-line shopping!:biggrin: :BigA: Catch you later! P.S. Does your cb collection include antiques?
Bayoutider-Scones are easier and much more versatile than biscuits, IMO.
Popovers are sensational, also. Do you venture there?:BigA:
Popovers are sensational, also. Do you venture there?:BigA:
I make popovers using puff pastry sheets (phyllo dough) or using frozen pie crusts. One of the luxuries of living here on the cheap is we can afford help in the house, a married couple both in late forties, wife takes care of the inside cleaning and occasional cooking and husband does the yard and handiwork for me. Claudet makes great hand pies with pineapple or mango filling, she cooks quite well I don't discourage her when she feels like cooking. Claudet uses our oven to bake bread for both our families. Henry, her husband is also my chicken and rabbit assassin and when we catch crabs everyone helps, even my blueblood wife gets her hands dirty. Part of Claudet and Henry's benefits are they get all the free eggs and vegetables they want plus I share a chicken here and there, a few rabbits, the crab and bring them fish when I go out and catch some. Most mornings I will have coffee outside with Henry and we will play a game of dominos. He teaches me how to speak Batik the local French dialect which is pretty close to Creole French.
The worms did not arrive with the worm farm, they should be here on Monday. They want you to have time to set the gadget up and be ready for the wigglers. They are red worms, a little different from earthworms but real eating machines from what I have read.
I can't believe no one had heard of blue cheese LOL. I love the stuff, in fact I have met very few cheeses I haven't liked. One thing the French do right is make cheese but Wisconsin and Vermont are catching up, so is Canada. I keep several kinds of cheese in the house because we use a lot in cooking and for snacks. Fresh bread and cheese is our chips and dip. Hop on the internet and get you some Maytag Blue Cheese, yep same company that makes the washing machines.
Yes and some real obscure books as well. Some really strange books I have is a Kayro Syrup cookbook, Jello cookbooks, Watkins Spice cookbooks from the late 30's and 40's, Boston School of Cooking 1st edition. Quite a few signed cookbooks and 1st editions, I have over 200 cluttering up the book shelves but I only have ten in the kitchen I use fairly regular.
I get mine from newspaper, trial and error, old family recipes and of course Tidefans.
Anytime bayoutider posts BamaGoose pays attention,
Anytime bayoutider posts BamaGoose pays attention,
BT-One of my prized cb's is "Miss Read's Country Cooking." ('Miss Read' pen name for 50 years or so for the very real Dora Saint-a Brit.) She has a simple, elegant Victorian Orange Buns receipt which daughter and I have enjoyed over the years, especially @ tea time. Pulled it off the shelf to check ingredients list and accidently flipped to page 133. I mean I have been FOFLOL ever since! Here's what I saw-when I could finally 'see': (About Font 14 size!) Idiot Biscuits. Let me know if you or Claudet try it!
Idiot Biscuits
(So-called, so my friend tells me, because any idiot can make them.)
4 oz. butter
2 oz. caster sugar
4 oz. plain (all purpose in states & I use unbleached) flour
1 T. cocoa powder
1/2 tsp. vanilla
Cream fat and sugar together and add vanilla. Stir in flour and cocoa. Roll into small balls and place on a greased baking sheet. Press down a little with a fork dipped in hot water, and bake in moderate oven (350F) for about 20-30 minutes. Typical British humor-even in recipes!
Interesting that you should mention Claudet's pineapple and mango treats.
You will probably want to adapt this, but I always have to "follow the rules" on 1st try and haven't tried this one yet.
Ginger-Rum Grilled Pineapple with Mango Sorbet
A refreshing dessert for a backyard barbecue. When the chicken,ribs, and burgers come off the grill, add the marinated pineapple.
4 T. melted unsalted butter (I only use unsalted)
1/2 c. sugar
1 tsp. lime zest (cannot live w/o my Micro Plane!)
2 T. fresh lime juice
1 T. grated ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
1 large pineapple, peeled, cored, and cut into 3/4-in. thick crosswise slices
1/2 cup dark rumbiggrin: Jack 'Bourbon' should love this!)
1 pint Mango sorbet (advise if you need recipe-simple, simple)
1/2 c. toasted macadamia nuts
Light fire in charcoal. In a large baking dish, combine the butter, sugar, lime zest & juice, ginger, cinnamon, & allspice. Add the pineapple, toss to coat, and let sit for 15 min.
Grill the pineapple slices for 5 min. on ea. side, or until lightly browned. Transfer to dessert dishes. Pour the rum over the hot pineapple. Using a long-handled match*, very carefully ignite and let the rum burn off-Jack 'Bourbon' would want to skip this step!
To serve, place a scoop of sorbet in the center of each pineapple slice and top with toasted macadamia nuts. Toasted freshly grated coconut is also an excellent addition! *I keep those long-handled lighters in every drawer!
I have also "grilled" on stove top using my black iron grill pan. Also have an electric grill-after 3 Webers which I gave away-couldn't keep a fire lite if I could manage to light it in 1st place-then discovered that cup-thing that makes lighting a snap!:redface:
P.S. How the heck do you highlight previous post into your reply???? (Be nice now-remember all I know about e-mail & internet is what I've picked up since last year!) And do you keep score on the domino games?
Idiot Biscuits
(So-called, so my friend tells me, because any idiot can make them.)
4 oz. butter
2 oz. caster sugar
4 oz. plain (all purpose in states & I use unbleached) flour
1 T. cocoa powder
1/2 tsp. vanilla
Cream fat and sugar together and add vanilla. Stir in flour and cocoa. Roll into small balls and place on a greased baking sheet. Press down a little with a fork dipped in hot water, and bake in moderate oven (350F) for about 20-30 minutes. Typical British humor-even in recipes!
Interesting that you should mention Claudet's pineapple and mango treats.
You will probably want to adapt this, but I always have to "follow the rules" on 1st try and haven't tried this one yet.
Ginger-Rum Grilled Pineapple with Mango Sorbet
A refreshing dessert for a backyard barbecue. When the chicken,ribs, and burgers come off the grill, add the marinated pineapple.
4 T. melted unsalted butter (I only use unsalted)
1/2 c. sugar
1 tsp. lime zest (cannot live w/o my Micro Plane!)
2 T. fresh lime juice
1 T. grated ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
1 large pineapple, peeled, cored, and cut into 3/4-in. thick crosswise slices
1/2 cup dark rum
biggrin: Jack 'Bourbon' should love this!)1 pint Mango sorbet (advise if you need recipe-simple, simple)
1/2 c. toasted macadamia nuts
Light fire in charcoal. In a large baking dish, combine the butter, sugar, lime zest & juice, ginger, cinnamon, & allspice. Add the pineapple, toss to coat, and let sit for 15 min.
Grill the pineapple slices for 5 min. on ea. side, or until lightly browned. Transfer to dessert dishes. Pour the rum over the hot pineapple. Using a long-handled match*, very carefully ignite and let the rum burn off-Jack 'Bourbon' would want to skip this step!
To serve, place a scoop of sorbet in the center of each pineapple slice and top with toasted macadamia nuts. Toasted freshly grated coconut is also an excellent addition! *I keep those long-handled lighters in every drawer!
I have also "grilled" on stove top using my black iron grill pan. Also have an electric grill-after 3 Webers which I gave away-couldn't keep a fire lite if I could manage to light it in 1st place-then discovered that cup-thing that makes lighting a snap!:redface:
P.S. How the heck do you highlight previous post into your reply???? (Be nice now-remember all I know about e-mail & internet is what I've picked up since last year!) And do you keep score on the domino games?
I get extremely nervous when alcohol and fire are put together. I was at a drunken LSU fan's backyard BBQ once (aren't they all drunken). He was grilling some luscious looking 1 1/2" thick porterhouse steaks when he decided they needed some Jack Daniels (pronounced Jock Dan-yell' down there they think it's French whiskey). He stumbled over to the grill with an almost full bottle of Jack Black and began to pour. He looked like Michal Jackson doing a Pepsi commercial and it took three of us to chase him down and put him out.
I am probably the only person in the world that can't even make a good biscuit with Bisquick. Maybe my expectations are too high.
We make mango ice cream using our little Cuisinart 2 qt ice cream machine. It's foolproof. Last year I invented my version of apple pie ice cream made using cooked apples, sugar and cinnamon mashed up into the cream, really good.
I am probably the only person in the world that can't even make a good biscuit with Bisquick. Maybe my expectations are too high.
We make mango ice cream using our little Cuisinart 2 qt ice cream machine. It's foolproof. Last year I invented my version of apple pie ice cream made using cooked apples, sugar and cinnamon mashed up into the cream, really good.
I also have a lot of cookbooks. One of my favorite is "Calling All Cooks."
This is by Telephone Pioneers of America. This is availible at bookstores.
There are several volumes.
Also, I love church cookbooks.
One of my favorite web sites is:
http://allrecipes.com/
This is a site where people post their recipe and people who try it, rate it
and make comments on it.
This is by Telephone Pioneers of America. This is availible at bookstores.
There are several volumes.
Also, I love church cookbooks.
One of my favorite web sites is:
http://allrecipes.com/
This is a site where people post their recipe and people who try it, rate it
and make comments on it.
There are three volumes of Calling All Cooks. Volume 1 = yellow, Volume 2 = red, Vloume 3 = Blue.
I believe these books are hands down the best collection of recipes ever printed for the everyday cook.
There is also a green volume. That is the only one I don't have.
Link:
http://www.amazon.com/exec/obidos/s...-1_blended_22579888_1&results-process=default
Link:
http://www.amazon.com/exec/obidos/s...-1_blended_22579888_1&results-process=default
