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NWKate

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Posts posted by NWKate

    Pickles--Cook-Off 32

    in Cooking

    Posted

    " For anyone who ever espies a copy of the Farm Journal Canning book at a garage sale or thrift store, pick up a copy."

    HA! I found this at Goodwill and lent it to a friend...just last week, I got it back before she "forgot" from whence it came!

    Kate

    Culinary Heresies

    in Food Traditions & Culture

    Posted · Edited by NWKate (log)

    I really think that a lot of our rules come from that with which we are most comfortable. In other words, if my mother said so, it must be true. Also, for me, many of my rules found their origin in my childhood.

    Okay- and here's the biggie-" Matzoh Ball Soup MUST be made with chicken stock- chicken stock I tell's ya- none of this VEGETARIAN wannabe cr-p!"

    I argued with a friend of mine over this at length as I have made plenty fine soup using a good vegetable stock- but then, what do I know? I'm a convert which practically makes me a goyim in some circles...

    Kate

    Mis-Information on Food Network

    in Food Media & Arts

    Posted

    Let me think? When was the last time I considered Racheal Ray an authority on anything edible? ...Right around the time I considered her a credible cook- that's right - never. I don't watch her shows, I don't read her books. Misinformation on her show? Come on, what did you expect? :biggrin:

    Kate

    Confession Time: Share Your Culinary "Sins"

    in Food Traditions & Culture

    Posted · Edited by NWKate (log)

    Thamksgivings in my family were often fraught with dissension and chaos but I have made new family traditions that serve us well. I make the sweet potato casserole ( the one with brandy!) out of the old NYT Cookbook, Thomas Keller's Green Bean Casserole and the CI brined roast turkey with an Anthony Bourdain twist each year. For dessert we always have pumpkin pie with freshly whipped heavy cream. And the latest addition is Russ Parson's mother's cranberry sauce with orange zest. This year I also had chantrelle mushrooms for the dressing and will never look back!

    Kate

    What's Your Favorite Bottled Pasta Sauce?

    in Kitchen Consumer

    Posted

    My son prefers jarred sauce-gag. For myself, I choose to take the time on weekends to make what I consider to be a good quality sauce that I freeze in smaller portions to use as needed. Since I find cooking both therapeutic and recreational, jarred sauce will have no place in my home once my son leaves for college. :biggrin: Gustatorilly- Kate

    Cake or Pie? Take your pick

    in Food Traditions & Culture

    Posted

    What a dilemma! While I must come down on the side of cake( since I always make double chocolate cake with raspberry finning and mocha whipped cream frosting for my birthday), I also must put in another vote for the Farm Journal's Pie Cookbook- it has the most reliable recipes I've ever found. While one might argue that pies are more versatile given the number of both sweet, protein filled, and savory available, I still want cake for my birthday ( and, well, every day!).

    Sweetly,

    Kate

    Food that's better than sex

    in Food Traditions & Culture

    Posted

    Unfortunately, there ARE foods that are better than sex-depending, of course, with whom you are having sex :shock: ! With that caveat, I am a long time fan of holding a bite of a rich dark chocolate truffle in my mouth and then taking a sip of excellent French Roast which melts the chocolate which drips down my throat...sigh

    Kate

    Chips and Crisps

    in Ready to Eat

    Posted

    I like Terra chips but find they have a weird oily after taste- are they made with some tropical oil or something? I have even thought of attemting to make them at home as I like the concept but not the actual product.

    Kate

    Sandwich Dinner

    in Cooking

    Posted

    I have blanched matchsticks of various veggies and then tied bundles of them together with blanched green onions. A little melted butter and drizzled lemon juice really sets them off.

    Kate

    Julia Child remains vibrantly interesting today

    in Food Traditions & Culture

    Posted

    One of our local stations also recently ran some Julia Child specials. It was very nostalgic for me as I used to watch her show when I was a kid. Watching it now as an adult, I was struck by how classic, elegant, refined and yet simple so many of her dishes were. In these days of food fads and food celebrities, I fear there would be no place for her. But we were all enriched by her straightforward approach and absolute love of food! she taught us well!

    Kate

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