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 Message Boards » » TWWers that cook (or enjoy cooking) Page 1 2 [3] 4 5 6 7 ... 28, Prev Next  
pilgrimshoes
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i was totlaly with you until the beets

1/10/2010 11:11:12 PM

Jen
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ive never had beets! I ended up putting them in a spinach salad and that turned out well. It was just about trying my hand at something new

1/10/2010 11:14:02 PM

pilgrimshoes
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well gg jennifer.

seasonal is the tits

1/10/2010 11:14:49 PM

mawle427
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Quote :
"i'm just going by what my azn husband and his mom do, but by all means..."


They probably use tapioca because it is easier to work with than cornstarch. Tapioca is by no means a traditional Asian thickening agent.

If you want to go truly traditional (and also easier to work with than cornstarch, but tougher to find in good quality) try using arrowroot to thicken your Asian dished.

Also, if you want to use corn starch, the only big things you HAVE to do is A) make a slurry with it and B) bring the liquid back to a boil after integrating the cornstarch slurry. If you don't let it boil properly, it will never thicken to its full potential.

1/11/2010 12:02:22 AM

th3oretecht
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Quote :
"- Roasted apple, leek, and butternut squash soup"


ZOMG that sounds delicious

1/11/2010 12:04:27 AM

mawle427
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I want to make brown butter roasted cauliflower soup soon. That shit makes me hard. Garnish it with a little truffle oil and it's clean-up time.

1/11/2010 12:05:55 AM

wolfpackgrrr
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Quote :
"They probably use tapioca because it is easier to work with than cornstarch. Tapioca is by no means a traditional Asian thickening agent."


Bingo. Cornstarch, tapioca, arrowroot, and katakuri are all used pretty much interchangeably in Asian cooking. Just depends on what you have on hand.

1/11/2010 12:06:15 AM

mawle427
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Ok, katakuri = chestnut flour.

Had to clarify that for myself, as i had never heard of it (yay learning about cuisine in America).

1/11/2010 12:08:48 AM

wolfpackgrrr
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Katakuri isn't made from chestnuts. I believe it's a type of lily. It might be a violet but I'm pretty sure it's a lily.

1/11/2010 12:18:02 AM

mawle427
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You're right, i can't read.

Still, good to know. I learned something today.

1/11/2010 12:20:14 AM

wolfpackgrrr
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I wonder if you can get it in NC. Maybe at that Japanese market in Cary?

1/11/2010 12:21:12 AM

mawle427
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Your best bet is probably Grand Asia Market on Buck Jones Rd. They have always had the best selection of products that i have found.

1/11/2010 12:23:17 AM

wolfpackgrrr
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Oh I won't have to worry about that for another 8 months. I'm up to my ears in Asian ingredients right now

1/11/2010 12:24:22 AM

wolfpackgrrr
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Anyone interested in Japanese cooking, PM me and I'll give you my blog address

1/11/2010 4:41:28 AM

richthofen
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Yay winter vegetables...I hadn't had beets in ages b/c all I knew of them were the scary kind you get in cans/jars. Then we got some beets at the farmer's market a few weeks ago and cooked them in several different ways, and I can say they're pretty damn good. Radishes too (especially watermelon radishes--cool looking and less bitter than the standard kind).

And butternut squash is one of my favorite vegetables (though I personally am somewhat deficient in cooking it). I have some roasted squash as a side dish in my lunch today, and my gf makes a butternut squash soup with arugula and italian sausage that is absolutely outstanding.

1/11/2010 10:28:39 AM

wolfpackgrrr
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I miss acorn squash

1/12/2010 4:45:36 AM

th3oretecht
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^I have one in my fridge right now

1/12/2010 4:49:56 AM

wolfpackgrrr
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Gimme

1/12/2010 5:26:47 AM

th3oretecht
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lol

1/12/2010 5:28:50 AM

wolfpackgrrr
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Making me some pasta tonight in a sage butter sauce. Hell yeah!

1/12/2010 6:18:22 PM

pilgrimshoes
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hey guys, i know this thread isnt for this, but w/e it'll get the attention for what im looking for

tonight, i'm going over to a neighbors for dinner, and he's grilling salmon.

i'm supposed to bring side dishes and finger foods

except with the caveat that i wont know exactly when we'll be eating

what are good side dishes for a light salmon dinner that would hold for not serving immediately?

i mean, it could be a 2 hour window

im only used to making things then immediately serving them

4/2/2010 9:48:54 AM

indy
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Quote :
"that would hold for not serving immediately"

Or could be easily reheated?

4/2/2010 9:50:30 AM

DevilWolf
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trjnfag loves to cook

sadly he cant tell you anything about it


this message brought to you in part by the free trjnfag ad council

4/2/2010 9:51:52 AM

pilgrimshoes
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yes.

w/o becoming that dry reheated mess

4/2/2010 9:51:58 AM

pilgrimshoes
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yes.

w/o becoming that dry reheated mess

4/2/2010 9:51:58 AM

LunaK
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you could just bring some fresh asparagus over to steam - takes such a short time and would be good with salmon

4/2/2010 9:53:08 AM

pilgrimshoes
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that's a good idea

i was thinking of this cold cucumber/avocado soup recipe ive been meaning to try

asparagus reminds me that i've got a grilled asparagus and sundried tomato vinagrette recipe that's the jam

maybe ill do both of those and call it a day

4/2/2010 9:55:32 AM

LunaK
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sounds like a plan

4/2/2010 9:56:04 AM

indy
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Could stay in the fridge until ready:
salad
pasta salad (The good kind, not that crap you usually see)
fruit salad

Could stay out:
cheese and crackers (cheese is better at room temp anyway)
focaccia and olive oil

Could be reheated:
spinach dip
pigs in a blanket (with smoked sausage, not hot dogs)


!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Quote :
"i was thinking of this cold cucumber/avocado soup recipe ive been meaning to try"

From experience, do not try new dishes with guests. Try it yourself before you "go live".


[Edited on April 2, 2010 at 10:00 AM. Reason : ]

4/2/2010 9:57:11 AM

twoozles
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grape tomatoes (halved), diced red onions, cubed mozzarella, olive oil, balsamic vinegar

toss and serve! yum

4/2/2010 9:58:32 AM

indy
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^
Don't forget the s & p


4/2/2010 9:59:24 AM

pilgrimshoes
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Quote :
"From experience, do not try new dishes with guests. Try it yourself before you "go live"."



very good point.

esp. considering one of the four guests i've never cooked for before, so i dont have a sense of her palate

4/2/2010 10:00:47 AM

twoozles
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cucumber/avocado soup sounds awesome though! i might have to try that sometime

4/2/2010 10:02:08 AM

pilgrimshoes
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i may make that like sunday or something to test it out, this warm weather this weekend has me wanting springy foods and no more rustic wintery ones

(even though root vegetables are pretty much my favorite thing ever)

4/2/2010 10:03:23 AM

twoozles
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post the recipe!?

4/2/2010 10:07:41 AM

katiencbabe
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asparagus would be awesome.

Also, a green bean & potato salad would be perfect with grilled salmon.

4/2/2010 10:15:34 AM

pilgrimshoes
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^^ i will when i get home

^that's a good idea

4/2/2010 10:16:10 AM

khcadwal
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-What types of food do you usually make? (any favorites, or good old standbys?)

i don't know i guess since i'm usually cooking for myself i try to make creative salads and chicken is like the main protein i eat so a lot of grilled chicken. and i eat a lot of pasta. so nothing too fancy usually. i'm really good at making an orange spicy chicken (like chinese style) and chicken parmesan though. and a really good spinach lasagna. not that those are hard.

-Where did you learn to cook, or who taught you? (if anyone)

my mom. i'm definitely not as good as her but i try to follow her recipes. it is hard when some of them, like an apple cobbler recipe, have steps that just say "make crust" and don't say how or what to use but i'm getting there. for christmas eve dinner last year i made apple cobbler WITH crust from scratch and it was pretty dank. and pork tenderloin and twice baked potatoes and a salad. i was pretty proud of myself for not fucking shit up (esp with the cobbler).

-What types of food would you like to learn how to make?

ummmm i guess ethnic food (thai mostly!). and i'd just like to get better at making stuff up on my own with lots of flavors. i don't really do sauces much so that is probably something to work on, too


oh and for pshoes: how about a 3 bean salad with a vinegar based dressing? (chilled salad) like green beans, wax beans anddddd kidney beans? or you could do a cucumber tomato and onion salad. but i like the idea of a salad or pasta salad. seems easy and refreshing to go with the salmon.

[Edited on April 2, 2010 at 10:28 AM. Reason : .]

4/2/2010 10:24:44 AM

pilgrimshoes
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I should have mentioned that the griller's gf is providing a salad

4/2/2010 10:44:20 AM

katiencbabe
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^ If you're looking for finger food ideas I'd go with a bruschetta (you can vary it up using white beans, garlic, lemon, and tomato with basil instead of the typical tomato, balsamic vin, oil, basil). You can cut up the french loaf and toast it ahead of time. Don't dress the slices, let the guests do it themselves so they don't get soggy. It could be more like a dip, so it can hold for awhile if you don't eat for 2 hours, but doesn't require a fork!

-What types of food do you usually make? (any favorites, or good old standbys?)
I usually make foods with garlic and tomatoes. My most requested dish is fried porkchops (with some cajun seasoning).

-Where did you learn to cook, or who taught you? (if anyone)
My family, they cook A LOT. I'm serious, like a ton, and it's rarely ever the same thing. But I never really got into it until about a year ago. What I like most about it though, is that we tailor our menu choices based on our cocktail choices.

-What types of food would you like to learn how to make?
Now that I'm trying to lose weight I'm cooking some healthy (and very tasty!) dishes. It's been difficult though, since my BF is very picky and won't eat many vegetables, only likes sharp or buttery cheeses, potatoes, red meat, and fried stuff. So it's interesting trying to find something that's healthy and that he'll eat. Some recent stuff I've tried are potato pierogies (he did not like, but they were not healthy), turkey chili (he did like!) and I am planning on making some fresh cheese raviolis or manicottis. My goal is to really nail down the perfect gravy (pasta sauce) soon.
Some pitfalls: I'm trying to expand my cooking to include more flavorful sauces. I tried bearnaise the other day...it was ok...
And I suck at grilling so I'll just leave that to the males.

BTW, I love recipes I find on TWW, they've never failed me!

[Edited on April 2, 2010 at 11:15 AM. Reason : ]

4/2/2010 11:06:50 AM

wolfpackgrrr
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I had forgotten about this thread. Good stuff

I recently sold my oven and won't have access to another one until August at least. What are some tasty desserts I can make without an oven?

4/2/2010 12:15:57 PM

pilgrimshoes
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ok well that was interesting

i roasted asparagus (with olive oil and water in the pan, as to not burn), and am chilling now for cold serving
for the asparagus i made a sun dried tomato vinagrette

in a food proc:

1/4 cup drained oil packed sun dried tomatoes
3 cloves garlic

process until minced

add 2 tbspn balsamic vinegar, little less than juice of half a lemon (probs too much), fresh basil, process to combine, add in some grated parmesean, pulse a few times to combine lightly

then i emulsified with 1/2 cup of extra virgin olive oil, seasoned, set aside in the fridge in a mason jar.

gonna serve the asparagus chilled, with the vinagrette on the side, with shaved pecorino romano on top


decided screw it, ill make the soup too, although it's chilling now, i'm not entirely happy with it, and may not take it, more on that later

for the soup, just cut up a large ripe avocado, a large english cucumber, in the food processor until smooth (took a whilleeeee). added abt 12 oz of chicken stock, few spoonfuls of fresh tomatillo salsa, some sliced green onion, juice of half a lemon, and 4oz sour cream. ran on the food processor to combine, thought it was way too thin, added the rest of the 8oz container of sour cream.

finished off with salt and pepper, going to serve with a spoonfull of the tomatillo salsa on top

if it doesnt set and get thicker, i likely will not take it.

idk, just didnt have that pop i wanted.

so b/c i was disappointed with the soup, i grilled off eggplant slices and made an eggplant caprese with some nice heirloom tomatoes, basil, and whole milk mozz

good thing i just had those sitting around

ok, just wanted to put in an update and recipes. ahah

[Edited on April 2, 2010 at 6:41 PM. Reason : e]

[Edited on April 2, 2010 at 6:42 PM. Reason : e]

4/2/2010 6:40:49 PM

gunzz
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i just cant eat asparagus

4/2/2010 6:47:56 PM

EMCE
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makes yer pee smell funnae

4/2/2010 6:49:38 PM

gunzz
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every time i have had it i have never enjoyed it

4/2/2010 6:52:11 PM

katiencbabe
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Quote :
"What are some tasty desserts I can make without an oven?"


Sooo many! My favorite is that lime jello salad thing:
1 (8 oz.) cottage cheese
1 sm. size lime Jello (just the packet, don't prepare)
1 (6-8 oz.) can crushed pineapple
1 (8 oz.) Cool Whip
pistachios and/or mini marshmallows (OPTIONAL!)

Mix cottage cheese and lime Jello (dry). Add crushed pineapple (drain off all juice). Fold in Cool Whip and chill 1-2 hours before serving. DELICIOUS!

Also, I like to make peppermint bark (very easy):
1 bag semisweet (or dark) chocolate chips
1 bag white chocolate chips
Peppermints or candy canes (smashed into pieces ziploc bag)
*Crisco (optional)

Line a baking pan with wax paper. Pour chips into two separate bowls (1 for semi/dark, 1 for white). Put the semi/dark in microwave for 30 seconds, stir, 15 more seconds, stir, and continue 15 seconds at a time until fairly fluid. Pour onto prepared wax paper, spread to make even thickness. Allow to cool (put in fridge for 10 minutes really speeds up the cooling time).
Meanwhile, run the smashed peppermints through a colander or strainer to separate the larger pieces. Add the leftover 'dust' to the white chocolate chip bowl.

Once the pan has cooled, repeat the process by putting the white chocolate bowl in the microwave. When melted, pour over the semi/dark. Sprinkle the larger pieces of peppermint on the top. Cool in the fridge. Serve by breaking into little pieces! I'm sure you can use any kind of nut (walnuts, almonds) instead of peppermints if you'd rather.

*You can add a tad of crisco to each bowl (<1tsp) if you want to make sure the chocolate doesn't get that waxy look and stays shiny.

4/3/2010 8:10:54 AM

wolfpackgrrr
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They don't sell Cool Whip, Jello, or peppermint candy here

4/4/2010 9:00:22 PM

lucyinthesky
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Chocolate dipped strawberries are a great no-bake dessert. So are choc-dipped bananas.

Or, make a chocolate mousse.

You can also make a delish strawberry shortcake with storebought angel food cake, strawberries and homemade whipped cream (heavy whipping cream beat til stiff and then sweetened w/splenda).

4/4/2010 9:49:51 PM

wolfpackgrrr
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No angel food cake here but I could make some chocolate covered fruit

4/4/2010 9:52:03 PM

lucyinthesky
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Another option is a trifle. Just layer some of your fav sweets in a tall dish.

Like, layer bananas, french vanilla pudding, crushed chocolate cookies or graham crackers, whipped cream and walnuts.

Or, layer cherries, chocolate pudding, crushed graham crackers, whipped cream and almond slivers.

4/4/2010 9:58:01 PM

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