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I'll take 'em if you don't want 'em ! Sautéed in butter or olive oil. Mix in some other veggies. All kinds of possibilities. Great texture. Not mushy like some mushrooms.
I've seen them several times while out hunting in NE. Mostly on dead trees like your picture.
Last week we had a fairy ring in our back yard.
https://en.wikipedia.org/wiki/Fairy_ring
Them and fiddleheads.
There was a spot on my dad's farm where I could find fiddleheads in the spring. I'd walk out there at least 4-6 times checking to see when they were ready to collect.
https://en.wikipedia.org/wiki/Fiddlehead
1 way to find out !
I know very little, but there are some good ones around here that do not have have any poisonous look-alikes.
Not me. I wouldn't know a good mushroom from a bad one.
I found Dryad's saddle for the first time, but they were too old and tough to eat. Now that I know what the are I can watch for fresher ones.
I got lots of Chicken of the Woods last year. Spotted some while driving to work.
I use to all the time.
Lots of morels in the woods on the farm.
Them and fiddleheads.
Pistachios sound like a great option. Perhaps preferred 😋
I've been using pistachios, cause I'm cheap.
They work well, and most can't tell the difference.
I dunno. The walnuts were fine. But the rest of it was just... boring.
My wife makes pesto all the time and uses pine nuts.
Doesn't pesto call for pine nuts?
Hell no! And the gin sucked.
Try:
- Replacing some of the sweet basil with Thai basil;
- Using almonds (all or part w/other nuts);
- Pulling back a bit on the cheese;
- A "grassier" olive oil;
- Adding sun-dried tomato; mint; arugula; chiles; capers; anchovies.
Tried the walnut pesto recipe tonight, with tortellini. It wasn't bad, but wasn't thrilling, either. I'd added some lemon zest and juice, but it needed more. And maybe more of other things, but I don't know what things...
This is kind of amusing...
The Good, The Bad and the Ugly of Food Photography
Close-ups can be good, but get too close and your food will look unappetizing.
https://www.thebittenword.com/thebittenword/2016/10/the-good-the-bad-and-the-ugly-of-food-photography.html
That would be fun. But in the past, food stylists used a lot of inedible things to make the "food" look better in a photo. I think at least some websites now forbid that.
The Dirty Tricks of Food Photographers
Motor oil as sauce, mashed potatoes as ice cream and glue instead of milk: The food you drool over in a restaurant might be pretty, but often it won’t actually be edible.
https://medium.com/photography-secrets/food-photography-35a60c2f0d14
Damn, it's a members-only story.
Yes, it's enough to make one long for a well-paid (and well-fed?) career as a food stylist.
Some look very good.
Oh my, these will keep me busy for awhile.....
So. Did the raisins help their arthritis? Or did they think it did? Surprising the belief is so widespread.
Many more from Pépin here:
https://www.foodandwine.com/chefs/jacques-pepin?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&utm_campaign=faw-the-dish_newsletter&utm_medium=email&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12888981-20240511&utm_source=faw&utm_content=051124
He's been associated with Food & Wine for a long time. So they feature a lot of his recipes. Even now that he's 87.
The recipe for a cheese soufflé that began with a mistake is interesting, and would be very easy:
Maman's Cheese Soufflé
https://www.foodandwine.com/recipes/aspen-2003-mamans-cheese-souffle
aaawww, How nice of you. She got a shampoo and hair cut Friday. Rainy today so I don't know if we'll be out chasing rabbits today. LOL
Happy Mother's Day to Peanut's mom.
certainly, the gin-soaked raisins ritual is nonsense.
Exactly. My M-I-L read an article where gin-soaked raisins helped people with arthritis. However since she and her husband were Baptists she asked me to get her a bottle of gin. They both ate several every night. While I was asking what they were doing with the gin. I can assure you raisin soaked gin with tonic sucks. lol.
Thank You for this....Jacques cooks like a chemist, but makes the scientific part seem like fine art (which is really the job of all chefs, when you think about it)....the dog gets the first crepe, because dogs like the protein....the chef has made many cooking videos; every once in awhile I'll learn something new, helped along by his wise, friendly presentation style (back when I was learning the trade, there were few TV inspirations aside from Julia Child and Graham Kerr (thank goodness for my Larousse Gastronomique, translated); now, the TV chefs are everywhere....I've never dined with Pepin, but I have with Keller...."dinner for 1,500 people?"; as conductor, or concertmaster?....certainly, the gin-soaked raisins ritual is nonsense. But if it has kept him in the kitchen at his age, who am I to quibble? Pass the raisins, please!.... (It reminded of the first line of the lyrics of The Rolling Stones' classic Honky Tonk Women: "I met a gin-soaked, bar-room queen in Memphis")....
I wouldn't change a thing: https://www.foodandwine.com/recipes/crepes-suzette
Jacques Pépin Eats 7 Gin-Soaked Golden Raisins Every Night and Perhaps You Should, Too
The legendary chef gives us all a raisin to celebrate.
https://www.foodandwine.com/jacques-pepin-gin-soaked-golden-raisins-8346992
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 )
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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
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