Register for free to join our community of investors and share your ideas. You will also get access to streaming quotes, interactive charts, trades, portfolio, live options flow and more tools.
Yes she is funny, she had a long running talk show in the 1990s.
I really like her pastry demos.
I will do that for sure, I need to make better use of it. 🍞 For my bread crumb shake n bake bread I won't weigh, don't need to. That Jenny is funny.
Dust it off and use it all the time, I cook with a scale, a thermometer, and a timer. I have been using Jenny as my first go to for a long time.
Will do, I have scale
Use a scale, in grams--so you can duplicate it, you will never go wrong
It's a winner!
LOL. Hope mine turn out well. I was a skeered when I first startng baking bread. Got a great recipe for 90 minute wheat nread. It's on YouTube by Jenny can cook. I did find out that you should sift the flour and measure gently
Love making my own shake N bake
This looks good. From Marion:
Classic Butter Chicken
https://www.marionskitchen.com/classic-butter-chicken/
Why should you have to go camping to make good food?
Great find, I'm eating one---(many) right now.
Thank You
I might try this, looks so good. I'll make 6 long rolls instead, split them on top for either hot dogs or what we call Italian sammy. I prob won't do the fridge overnight thing though.
These Recipes Are Really "Out There"
Why should cooking be complicated?
https://www.amazon.com/Out-There-Camper-Cookbook-Recipes/dp/B0C7P86536
Well, this certainly looks cozy.....
https://teatimemagazine.com/
Beef Wellington! One of my favorite dishes.....
"Production values."
They say adding it ahead of time may pit the pot.
I can confirm that that happens. But only a tiny bit. And the pot in question is nearly 40 years old.
I believe a lot of the videos posted are staged so they try and look their best.
Shelley posted this video and half way through she puts on an apron.
https://www.instagram.com/reel/C5__jBfy91x/
She put a whole ladle full of the water in the sauce with the pasta. She said she likes salt
I add salt to the water once it becomes a rolling boil. They say adding it ahead of time may pit the pot.
Regardless of what I'm eating I need to have a slat shaker handy. It doesn't affect my BP even at my age and when I have blood tests my sodium count is always low.
Yes, Tony was quite tidy in the kitchen. I imagine that was a habit of many years.
With so many chefs of both sexes having long hair, I think it's important for them to tie it up. I know from my own time spent in the kitchen that if you don't do something, it'll get in your food. And nobody likes that.
I've noticed lately that on shows like Chopped, contestants often leave their hair down, probably because they want to look their best on TV. That's a bad ides.
All fine, as long as everyone remains attentive to the principles and practice of food safety and sanitation. I was always an overbearing stickler for that. But I never ran any large commercial kitchen primarily for the staff, but for the customers. Even the addiction-compromised chef Anthony Bourdain would agree with that.
( One of his last venues: https://en.wikipedia.org/wiki/Brasserie_Les_Halles )
Oh yes, that, too. Nothing wrong with pierced ears--most women have them--but food workers go WAY beyond that.
And - dare I say - piercings?
These days, there's hardly a cook who doesn't have them. Lots of them, usually.
My tongue-in-cheek point exactly. And, yes, tattoos do seem to have found a sympathetic home among the professional cook class.....
I have the impression--from Food Network--that very few professionals have long nails, or color their short ones.
But I suppose the tats make up for that, and more.
Cooking with nails like that must be a "thing."
I typically will, at the very least, remove my polish before plunging into extensive food preparation duties like that.....
Mmmmm, my, my, if I wasn't the chef having a hand in these luscious creations, why couldn't I at least have been the food stylist?!
(now, where did I put my apron.....?)
She may become famous. She seems to want to, and she's personable.
She put a whole ladle full of the water in the sauce with the pasta. She said she likes salt 😅
Thanks for the links, I'll watch more on YouTube. Interesting website, especially the About, Resources, and Sauces pages. I want to buy the Lemon Temptress sauce. I'm not sure where to buy it, probably Amazon 🤔
I notice you can summit an application to work with her.
Maybe she'll become world famous like Giada? IDK, Giada is special 🥰
More recipes from the Pasta Queen:
https://thepastaqueen.cooking/blogs/recipes
Yes, it did seem like a lot of salt, but I don't think she put any in the sauce.
She's Roman, and has a strong Roman accent. Which of course would be stronger if she were speaking Italian. You can see a lot more of her recipes here:
https://www.youtube.com/@thepastaqueen
And there's much more about her here:
https://thepastaqueen.cooking/pages/about-me
Indeed - and the customary "ingredient grazing" can certainly slow things down a bit, as well.....
During the week I use recipes that we can cook in under 30 minutes including prep time. I save the more complicated recipes for weekends and they probably take more time than advertised.
The dried parsley and pepper would be fine in a pinch. The cheese might be an Italian sin, but not an American one, I would think. Janice should weigh in.....
I bet I could substitute crushed red pepper flakes
Italians normally use that. As for the cheese, it's not traditional. But it wouldn't be as bad as using it on seafood.
Wow, that was a lot of extra salt in the pasta water! I didn't notice when/if she added the extra parsley that wasn't cooked. The recipe looks delicious and simple, and she is fun to watch and listen to. Great accent 😋
I bet I could substitute crushed red pepper flakes, which are always on hand. I don't always have fresh parsley, I doubt dried would be acceptable, but if so, it would definitely make the dish more available on days when the fresh stocks are low.
Would it be an Italian sin to add cheese? 😉
There's always spaghetti aglio olio peperoncino. Four ingredients. In most of Italy, you would not add cheese.
Condiments and sauces can work wonders when you find yourself attempting to rescue a "last minute" situation where there exists a need to whip up a complete meal when only a few staples are available in the kitchen. It's all about harmonizing flavors, textures, and colors so that less actually seems to turn into more.....
No separate fritters but 2 kinds. lol.
We always have a supply of tortellini's on hand for when we're too lazy to cook anything that takes time.
We also have frozen cubes of pesto to use in spaghetti.
A prep cook can make or break a chef. Last thing a chef needs is to wait for an ingredient to finish off a meal. I find reading a recipe a couple of times before I cook it I can lay out all the ingredients before I start, reducing prep time with an assist from my wife or son.
Corn and apple in the same fritter... that sounds unusual. I love apple fritters! I'd try it!
My Aunt used to make corn and apple fritters then we'd dip them in maple syrup.
Yes, I've heard about Pine Mouth Syndrome in the past few years. Apparently it's really nasty. I've never had it, but why take chances?
Good golly....there's something for everybody these days, isn't there?!
We use Prime for Whole Foods deliveries....primarily for canned/packaged staples and the like, because we've learned that WF staff can't be trusted to know how to pick out the best fruit or vegetables (esp. when calculating estimated ripening times to match up with menu scheduling), the freshest fish, or the choicest pieces of meat. They don't care, they'll just grab 'n go. An experienced cook's eye and nose are needed when shopping for just the very best foodstuffs (which we should all demand when we shop).
I do, though, feel a bit pampered by the speed of the deliveries; the accuracy has usually been noteworthy, as well.
How could what be? I adore tortellini as a quick, convenient meal. I'll frequently sauce up with a traditional basil/pine nut pesto, but I've also used pesto variations containing other nuts and/or herbs, as in the recipe you referenced.
From a recipe (I didn't know this about pine nuts):
For the nuts, I use walnuts instead of the more traditional pine nuts for a few reasons. First, I always seem to have walnuts in the house (pine nuts can be very pricey). Second, in recent years an increasing number of people, including me, have fallen prey to a bizarre problem with pine nuts called Pine Mouth Syndrome, a bitter, metallic taste in the mouth that develops a day or two after eating pine nuts. It can last for weeks and make eating or drinking anything very unpleasant. (You can use pecans or almonds, too.)
https://www.onceuponachef.com/sauces/pesto-sauce.html
LOL, yes, that's right! As a former restaurant chef, I could tell you all about "prep time!"
Ditto on the real maple syrup (and one of these days I'm going to get around to trying birch syrup).
The recipe is a take on cornmeal pancakes or waffles, which have been making the rounds among various high-end restaurant breakfast menus around the country. Here is an example: https://www.kqed.org/bayareabites/123732/celebrity-chefs-recipes-brown-sugar-kitchens-acclaimed-cornmeal-waffles
(Any waffle recipe that calls for yeast has my vote! Love that yeasty goodness....)
As for the photo you referenced: I've thought that a really cool job would be that of food stylist.
Followers
|
177
|
Posters
|
|
Posts (Today)
|
5
|
Posts (Total)
|
32656
|
Created
|
04/07/01
|
Type
|
Free
|
Moderator janice shell | |||
Assistants SkeBallLarry HabaneroDog |
Image Courtesy of Marie (az2820)
This board is for food lovers everywhere!!!!!
This is a place to share those treasured family recipes and to gain knowledge of different types of cuisines.
Gary has assembled a website to compile and index the posted recipes.
He has requested that the recipes be posted in the following format so that he can add them easier to the website:
Recipe Example: >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Sample Soup Ingredients:
1 tsp - AAAAAA
3 pounds - GGGGGG
2 cups - MMMMMM
4 oz - TTTTT
Directions: 1- ... 2- ... 3- ...
Notes: ... "
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
]We appreciate any and all recipes that are posted, but if they are not posted in the requested format they will not be indexed on Gary's website. Thanks For Posting! _ _ _
Onebgg's (Gary) iH Recipe (Indexed) Website: http://www.onebgg.net/ihrecipes/index.html
Here are a few recipe links that some may find useful:
Abbreviations Measurements (from site):
http://www.onebgg.net/ihrecipes/measurespage.html
Better Homes and Garden Food:
http://recipe.bhg.com
Cooks.com:
http://www.cooks.com/rec/
Courtesy of hasher5.
Copy Cat recipes:
http://www.copykat.com/copykat-recipes/copykat-recipes/top-rated-recipes.html
Courtesy of MP503, Ronaldo
Crockpot Recipes - Recommended:
http://www.cookingcache.com/crockpot.html
Courtesy of Marie (AZ2820)
Culinary.net:
http://www.culinary.net
Emeril's is previous site:
http://www.emerils.com/featurettes/emeril_salutes.htm
Food & Drink Recipes:
http://www.epicurious.com
Food TV:
http://www.foodtv.com
Fossil Farms - All kinds of meat:
http://fossilfarmsostrich.com/index.htm
Courtesy of Sputnick
Kraft Food Recipes (requires registering)
http://www.kraftfoods.com/kf
Phoenix Gas Grill Recipes:
http://www.phoenixgrill.com/recipe.htm
Courtesy of junkmasterg
Martha Stewart:
http://www.marthastewart.com
Mr. Emeril's kicking it up a notch:
http://www.emerils.com/index.php
Soul food website courtesy of Lodi:
http://chitterlings.com/
Whole Food Recipes:
http://www.deliciouswisdom.com/
http://www.elise.com/recipes/
Courtesy of Todd H
Posts Today
|
5
|
Posts (Total)
|
32656
|
Posters
|
|
Moderator
|
|
Assistants
|
Volume | |
Day Range: | |
Bid Price | |
Ask Price | |
Last Trade Time: |