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Maison Rustique

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    Food Related Insults

    in Food Traditions & Culture

    Posted

    As best as I can remember, tonight was the first time in my life when I was insulted by being called a food. 

    I was telling a local chef (whom I admire) about a dessert I recently made, and my spouse said, "You're such a genoise."  At first, I thought he meant that I was a lighty delicate pastry that was a perfect foundation for wonderful things.  Then he clarified and said that I was being a sponge, trying to get the chef's praise.

    He was right, although I was rightly offended.  So, what other food insults are out there...

    I hope you said, "That takes the cake!" :raz:

    Am I too old to be a waitress?

    in Restaurant Life

    Posted · Edited by Maison Rustique (log)

    I've only done it one night for a friend who was short of help at the time, but here's what I'd ask after my one experience, which was when I was about your age (I'm now 53):

    How's your stamina? Good circulation? Can you take many hours on your feet/got comfy shoes? Got a great memory? Can you take criticism? Can you handle belligerent drunks/cranky chefs? (Yes, you get them in fine restaurants.)

    I'm sure that others who have done this more than one night can offer much more insight, but based on my one night of waiting tables, those are the questions I think you need to think about.

    Caveat: I did work in a cafeteria when I was 16. I wasn't waiting tables, but clearing them and then worked my way up to checking and cashiering. Lots of unpleasant stuff, but not terrible. Or maybe it was just that I handled it better when I was 16. :wink:

    Irish Cream Soda Bread

    in Pastry & Baking

    Posted

    because well, between that and the sour cream, and all the sugar... it's not even close to the taste of texture of soda bread anymore. you can call it whatever you want, you might like it better than soda bread, but it's something else entirely.

    And that's probably why it's the only Irish Soda Bread I really like. :wink:

    Irish Cream Soda Bread

    in Pastry & Baking

    Posted

    4 Year old and I just made Deb's Mom's Soda Bread.  YUM!  Smeared with a little Kerry Gold butter and eaten warm for breakfast this morning, we're happy happy.

    We also made the chocolate orange soda bread from epicurious.  We subbed dried cherries for the candied orange peel ( I know I know) and it's yummers too.  Now we need to invite some friends over to share.

    thanks Deb!

    You're welcome! While you were posting, I was entering it into RecipeGullet. :wink:

    Mom's Irish Soda Bread

    in RecipeGullet

    Posted

    Mom's Irish Soda Bread

    Mom thinks she got this from a decorating magazine at least 30 years ago, but she's not sure.

    • 3-1/2 c flour
    • 1/2 c sugar
    • 1 tsp salt
    • 1/2 tsp baking soda
    • 2 tsp baking powder
    • 2 eggs
    • 1 pt sour cream
    • 1 c raisins (I use currants.)
    • 2 tsp caraway seeds

    Mix dry ingredients. Fold in eggs and sour cream. Stir in raisins or currants and caraway seeds. Mold into a round loaf (dough will be sticky), put into a greased pan (a pie pan works well) and sprinkle with flour. Cut a cross in the top and bake at 350 degrees F. for about 1 hour or until light brown.

    Keywords: Easy, Bread

    ( RG1670 )

    Irish Cream Soda Bread

    in Pastry & Baking

    Posted

    Is your recipe actually made with Irish Cream, thus making a sweet bread? Not sure this is what you're looking for, but it's my Mom's recipe for regular Irish Soda Bread. It's the only recipe for it that I truly like--very moist.

    Mom’s Irish Soda Bread

    3 ½ cups flour

    ½ cup sugar

    2 eggs

    1 t. salt

    1 pint sour cream

    ½ t. baking soda

    1 cup raisins

    2 t. baking powder

    2 t. caraway seeds

    Mix dry ingredients. Fold in eggs and sour cream. Stir in raisins and seeds. Mold into round loaf, (Will be sticky.) put into greased pan and sprinkle with flour. Cut a cross in top. Bake at 350 degrees for about 1 hour or until light brown.

    The Sound of One Hand Cooking

    in Cooking

    Posted

    Much sympathy and best wishes for a speedy recovery. Having broken my foot quite badly a year and a half or so ago, I understand how terrible this is! :sad:

    I'm curious..

    You said "we" in your initial post. Can't the "other/s" help? :huh:

    That was how I existed during the first 2 months of not being able to be on my feet. I had help from family.

    Oven Cooking - from your book

    in An eG Spotlight Conversation with Sara Moulton

    Posted

    I have the same policy -- the first time I make a recipe I follow it exactly and after that I might change it, customize it. I think you owe it to the author to follow the recipe exactly the first time becauce they might know something you don't. For example, every time I see a Marcella Hazan recipe my instinct is to add more of everything and when I do that I mess it up. Her food is simple, absolutely delicious as is. Why mess with it?

    The reason I have suggested making typical stovetop recipes in the oven is because the oven has a more even temperature than a stove top. The heat surrounds the pan, it does not just come from the burner underneath. So it is a gentler more failsafe way of cooking.

    So, do you really measure all the spices and seasonings in a recipe--even the first time? I'm a complete novice/home cook who has never had a lesson in her life, but I never measure unless I'm baking. I usually eye-ball it. Does that make me a bad person?

    And thanks for being here--this is just a wonderful learning experience.

    Green Bean Casserole

    in Food Traditions & Culture

    Posted

    I Found a Wonderful vintage cookbook today called "Favorite Recipes of Home Economics teachers: Casseroles, Including Breads." Published in 1965 by Favorite Recipes Press Inc. it has no less that 38 recipes for Green Bean Casserole! They are almost all the same basic recipe (can of green bean, can of mushroom soup, can of onion rings) with variations such as the addition of things such as bacon fat, dill seed, MSG, caraway seed and Swiss Cheese, Velveeta,  water chestnuts, Tabasco, slivered almonds,  Ritz crackers,  canned Cheddar soup,  soy sauce, bean sprouts,  Cheese Whiz, packaged dressing mix, cornflakes, lemon peel, canned pimento, bacon slices,  canned cream of chicken soup,  can of mixed Chinese vegetables, can of chow mein noodles, hard cooked eggs, canned cream of celery soup,  can of Parmesan,  bread crumbs,  and Croutettes (?).

    Recipes hail almost exclusively from the Southern States. Titles include: French Beans A L'Orient, Green Bean lemon Supreme, and of course, String Bean-Croutette Casserole (from Flora Ward of Newville, Alabama). Bless her sweet Croutettes!

    There are only 11 Green Pea Casseroles, 31 Eggplant Casseroles, and 19 Broccoli. I think I have to go back and get the other book they had in the series :"Favorite Recipes of Home Economic Teachers: Foreign Foods."  Actually there is a section in the book in the index called "Foreign Casseroles".

    I think I have successfully repressed my memories of green bean casseroles at prairie potlucks, but am still traumatized by Chef BRD pizza in a can.

    Zuke

    This is exactly why I love to buy old "community/church/what-have-you" cookbooks. They give such insight into the variances of "cuisine/home-cooking" in all the areas of our country. I seldom cook from these books, but seek them out because they provide such a wonderful look into the various parts of our country.

    I wonder if these kinds of cookbooks exist in other countries. Surely they must--and I'd love to get my hands on some of them!

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