Search results

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
  1. W

    Cicada Cookery

    It's funny how you say it tastes like shrimp. Fried tarantula is said to taste like crab. I would try it so long as it were minced and I couldn't see anything insect like. Actually, in a novelty shop they were selling "cricket rice crackers" made from powdered crickets. Nasty, at least by...
  2. W

    Taking your Fudge Recipe to your Grave

    I can't help but think in 5000 years, some archeologist will unearth this and after deciphering the strange symbols there'll be a new generation discovering this. Well played.
  3. W

    Thoughts on how to make a low(er) calorie cookie with panade...

    When I was a kid there was a show called Remington Steel. In one episode, the man who created the calorie-free chocolate chip cookie was murdered, and all these years later I still think about that cookie. It's the Holy Grail, for me, anyway. The other day I had some extra "de-watered" yogurt...
  4. W

    Gratin potatoes, fried and baked

    I've been making these for a decade, my preferred alternative to french fries. They're sliced potatoes layered either with an infused cream or flavorful stock. You can cook them in a flat dish and then fry them, but I've always liked the way the layers look when I bake it in a deep bread pan. I...
  5. W

    ISO gasless broccoli...

    By happenstance, I came across this information that might help you, " Kombu is often used to cook beans because it contains alpha-galactosidase, an enzyme that breaks down raffinose, the indigestible carbohydrate in beans responsible for flatulence." Perhaps adding konbu to the meal or the...
  6. W

    ISO gasless broccoli...

    I don't have an answer for you, but that is The Best Euphemism I've ever come across. I am going to be working to incorporate it into as many conversations as I can. :lol: :devil:
  7. W

    Friday's Kitchen Efforts - 5/14

    An elegant Japanese rice dish, Takikomi I made this last week, then again yesterday after listening to some young people talk about how hard it is to cook -- then I made a video. This really is good. I'll post a recipe in the proper place here.
  8. W

    In Japan this is a normal grocery shopping experience: Each and...

    In Japan this is a normal grocery shopping experience: Each and every item is wrapped in plastic. What's the plastic situation in your grocery stores and supermarkets? (I'm not trying to bash any country [or state], I'm just curious how environmentalism has impacted every day things.)
  9. W

    Tuesday's Kitchen Effort - 5/11

    Whoopie Pie I was messing around in the kitchen and an hour later...
  10. W

    Saturday's Repast 5/8

    I made some Japanese rice dishes.
  11. W

    The best French Toast ever

    Awesome! I'd like to know how you flavored it. (My motto is that cooking is personalization, so I'm always interested in how people make a dish theirs.) And I checked your blog out! Not only do we get great recipes but can put a face to name, er, handle. :) Cheers,
  12. W

    Amish Friendship Bread Starter vs Sourdough Starter -- have you tried both?

    Hi, I make sourdough starter one of two ways: water and flour in a jar, feeding it everyday for about a week or flour, water, and a pinch of yeast and feeding it for the week. I'm interested in Amish Friendship Bread and looking online I've seen several different versions all of which use a...
  13. W

    The best French Toast ever

    :rofl: Then I will give this a try, maybe midweek to save time in the morning. :)
  14. W

    What do you do with all those left over cuttings from pastry? Me, tonights apple pie

    My two favorite things to use leftover pastry for are pie crusts and palmiers. How do you use yours? And how long do they stay in the freezer before you find a chance to use them? Me, I usually have a one day turn around.
  15. W

    What have you had for breakfast lately?

    I'm all about French Toast this week as I use up the last of my bread pudding. This is French Toast and the Bread Pudding it came from, or as it's known these days, dinner and dessert. :)
  16. W

    What are your garden plans for 2021?

    Thanks Dave, that was really informative. I'm going to bring my plants in this afternoon and see if I can revive them with a root trim and repotting (worth a try). Yeah, I think my mistake was forgetting them outside one spring evening when got cold. Either way, I've placed an order with the...
  17. W

    What are your garden plans for 2021?

    The curry trees. I started them last year and they tripled in size. I was being extra careful with them and took them indoors during the winter, put them on the veranda on sunny but cool days, then some kind of resin like substance was on the leaves, I'm thinking from the plant itself, and...
  18. W

    Any fans of Julia Child's Mastering the Art of French Cooking? Do you still use it?

    I had to pause half a minute to realize you were talking Discuss Cooking and not DC Comics. I was trying to work out how your cake could have gotten onto DC's website. :lol: Oh, I hear you on the cream and butter. My body can digest it just fine, it wants to hold onto it, that's the problem for me.
  19. W

    What’s your ugly midnight snack? I’ll start: cold spaghetti straight from the tupperw

    Not 'ugly' in the sense you mean it, but I try to eat healthy and moderately, but there are those days when midnight hits and after a 'good food day' I, like a cartoon character, practically empty the fridge into my mouth. And cold pasta from the Tupperware is delish. I love the texture.
  20. W

    Which vegetable you hated but now love to eat?

    Mushrooms. Just couldn't then, can't get enough of them now. (I saw broccoli come up several times in the thread, so I have to share. I used to LOVE broccoli. And I loved it raw, raw and organic. One evening, I was happily munching dinner and I saw I grub whose green perfectly matched the...
  21. W

    Any fans of Julia Child's Mastering the Art of French Cooking? Do you still use it?

    I fell in love with this book after I moved abroad, read it cover to cover like a novel. I still go back to it for advice and inspiration and I've gifted copies to young friends, I don't know how many times over the years. I'm curious if anyone out there still uses MTAOFC and if so, what are...
  22. W

    What's your favorite salad?

    This might be a little off topic, but I love sprouted beans IN salad, and so a salad composed of a variety of sprouted beans with tomatoes and chunks of cucumber and a cream/yogurt based dressing is amazing for me. To be clear, not those bean sprouts you get for Asian foods, but home sprouted...
  23. W

    What are your garden plans for 2021?

    Curry plants. I planted two last year that died this past month, so I need to start again. If anyone has any advice...
  24. W

    The best French Toast ever

    First, I've never baked FT before. I'll have to find a recipe and give it a try. Eight eggs for one cup of milk? I've never heard of such a thing, at least not for a custard. In my minds eye, that plays out more like an omelette than a custard, so in that version of FT, I think the results...
  25. W

    The best French Toast ever

    Oh, that sounds interesting. When I make custard, I often, not always, add a bit of starch to protect it. Like, how much flour are you talking?
Back
Top Bottom