From scratch! - Page 4

Not Afraid · 08-06-2007, 11:39 AM

There ARE leftovers - except for the bacon which was consumed. There is also a bowl of fresh berries.

Snowflake · 08-06-2007, 12:15 PM

Quote:

Originally Posted by Not Afraid

There ARE leftovers - except for the bacon which was consumed. There is also a bowl of fresh berries.

Yum!

no more bacon

I also make popovers, they're yummy.

I think I need to drag out the kitchenaid mixer (cherry red) and make some brioche, all this baking talk has got me in the mood for some domestic activity. Look out arteries, brioche takes a pound of butter......in the dough, forget what I slather on when they're hot from the oven.

Matterhorn Fan · 08-06-2007, 12:58 PM

For anyone interested, the 1996 edition of the Better Homes & Gardens cookbook has at least one Jello-O recipe (though it's called "Berry Salad" and the only way to find it would be to read every page of the salad section, or to look up "gelatin" in the index and learn that there's a hint to how to unmold a gelatin salad on p. 441--must be a recipe that involves that, too!).

Instructions for how to prepare gelatin remain, though. It gets almost a whole column in "Cooking Basics."

And Barbeque is now called "Grilling."

Ghoulish Delight · 08-06-2007, 01:00 PM

Quote:

Originally Posted by Matterhorn Fan

And Barbeque is now called "Grilling."

Two different things, technically. Grilling is cooking meat or veggies relatively quickly over high, direct heat on a grill. True barbequing involves slow cooking over lower and/or indirect heat.

Matterhorn Fan · 08-06-2007, 01:02 PM

Quote:

Originally Posted by Ghoulish Delight

Two different things, technically. Grilling is cooking meat or veggies relatively quickly over high, direct heat on a grill. True barbequing involves slow cooking over lower and/or indirect heat.

Not according to Better Homes & Gardens.

Capt Jack · 08-06-2007, 02:36 PM

Quote:

Originally Posted by Ghoulish Delight

Two different things, technically. Grilling is cooking meat or veggies relatively quickly over high, direct heat on a grill. True barbequing involves slow cooking over lower and/or indirect heat.

agreed.

grilling is a cooking style

BBQ'ing is an art

Ghoulish Delight · 08-06-2007, 02:39 PM

Quote:

Originally Posted by Capt Jack

agreed.

grilling is a cooking style

BBQ'ing is an art

I see grilling as being as much of an art as BBQ. Two very different arts, but just as much creativity and skill needs to go into a properly seasoned and grilled flank steak as an all-day-slow-cooked rack of ribs.

BarTopDancer · 08-06-2007, 01:02 PM

I love cooking from scratch.

I don't do enough cooking these days though. When I get my own place again I'll be cooking up a storm.

Matterhorn Fan · 08-06-2007, 01:13 PM

I made a veggie-rice gratin last night.

I substituted every ingredient in the recipe except garlic (which I doubled the amount of).

Stan4dSteph · 08-06-2007, 01:34 PM

Do you need the special popover pans to make popovers? I don't have one, and I'm not sure I'm willing to invest in one either.

08-06-2007, 11:39 AM	#1
Not Afraid HI! Join Date: Jan 2005 Posts: 17,108	There ARE leftovers - except for the bacon which was consumed. There is also a bowl of fresh berries.
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08-06-2007, 12:58 PM	#3
Matterhorn Fan Double Agent Join Date: Jan 2005 Location: Back East Posts: 2,071	For anyone interested, the 1996 edition of the Better Homes & Gardens cookbook has at least one Jello-O recipe (though it's called "Berry Salad" and the only way to find it would be to read every page of the salad section, or to look up "gelatin" in the index and learn that there's a hint to how to unmold a gelatin salad on p. 441--must be a recipe that involves that, too!). Instructions for how to prepare gelatin remain, though. It gets almost a whole column in "Cooking Basics." And Barbeque is now called "Grilling."
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08-06-2007, 01:02 PM	#8
BarTopDancer Prepping... Join Date: Jan 2005 Location: Here, there, everywhere Posts: 11,405	I love cooking from scratch. I don't do enough cooking these days though. When I get my own place again I'll be cooking up a storm. __________________ Spork is the new MacGyver Postcards From My Edge
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08-06-2007, 01:13 PM	#9
Matterhorn Fan Double Agent Join Date: Jan 2005 Location: Back East Posts: 2,071	I made a veggie-rice gratin last night. I substituted every ingredient in the recipe except garlic (which I doubled the amount of).
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08-06-2007, 01:34 PM	#10
Stan4dSteph Senior Member Join Date: Jan 2005 Location: East Bay Area, CA Posts: 3,156	Do you need the special popover pans to make popovers? I don't have one, and I'm not sure I'm willing to invest in one either.
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