From scratch! - Page 4

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.

blueerica · 08-06-2007, 12:47 PM

Quote:

Originally Posted by Ponine

I havent been able to make banana or strawberry bread since I moved back to CA. I mastered it in CO, but here..... I fail every time.

What a trip - must be the altitude. I didn't realize it would have *that* big of an impact!

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.

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.

Matterhorn Fan · 08-06-2007, 01:39 PM

I got my special popover pan at Bed Bath & Beyond (it's in the "Beyond" section). It wasn't too expensive, it just takes up some space.

Snowflake · 08-06-2007, 02:09 PM

Quote:

Originally Posted by Stan4dSteph

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.

I don't think you do (although I, too, have popover pans) If you have parchment paper, I would use a muffin tin and grease it (butter) and then line it with parchment paper so the popovers have a place to rise.

That said, popover pans are reasonable (I think I paid $10 for mine) - I just do not use them too often.

08-06-2007, 12:58 PM	#33
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."
	Submit to Quotes

08-06-2007, 01:02 PM	#36
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
	Submit to Quotes

08-06-2007, 01:13 PM	#37
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).
	Submit to Quotes

08-06-2007, 01:34 PM	#38
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.
	Submit to Quotes

08-06-2007, 01:39 PM	#39
Matterhorn Fan Double Agent Join Date: Jan 2005 Location: Back East Posts: 2,071	I got my special popover pan at Bed Bath & Beyond (it's in the "Beyond" section). It wasn't too expensive, it just takes up some space.
	Submit to Quotes