Most everybody does, but I know of some that stick to the recipe as written, every time, no exceptions. I did that when I first started cooking as my dad insisted on the basics. As time went on, I tinkered
more and more with them, still somewhat trying to cater to his tastes
but seeing what I could "get away with". Some years back, before he
went into the nursing home, we were up visiting and he asked me to make
a meat loaf for supper. I did, putting in some sauteed onion, which I
do when making it at home. He ate--and enjoyed--it; I never did tell
him about the onion because he had declared a few days earlier that he didn't like onions. I'd put them in other things that I made when we visited or he came to visit us; he ate them without complaint.
My house-mate also claims he can't eat onions because they give him a "heartburn". But he scarfs down my chuck roast which is made with both sliced onion and a packet of onion soup mix. And once, just for a
giggle I made calves liver w/bacon and onions and smothered it in a
nice gravy. He always claimed that he "hated" liver sonce his Navy
days. But he did second helpings on this. Bv)=
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
I didn't grow up with Chef Boyardee Italian, just my mom's poor version
of it. There was one local-ish Italian place my folks took us to occaisionally, I remember one time we all ordered lasagne. It came out, looking nothing like what my mom made but tasted good. Years later,
after meeting Steve, I found out that was the more authentic Italian lasagne. I've made it myself over the years--taught my mom how to do it but don't know if she ever did before the dememtia set in.
In his defense, Chef Hector Boiardi (before the advertising people
revised the spelling of his name) had a very nice restaurant in
Cleveland, Ohio. And he began selling his pasta sauce in washed milk bottles. That grew into a full-fledged manufacturing deal which was
later sold to American Home Foods and was later gobbled up by ConAgra.
O. G. does have some decent dishes - but most of their stuff is onMiddle".
the profitable path of "Hey Diddle Diddle, Straight Up The
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
Ruth Haffly wrote to Dave Drum <=-
My house-mate also claims he can't eat onions because they give him a "heartburn". But he scarfs down my chuck roast which is made with both sliced onion and a packet of onion soup mix. And once, just for a
giggle I made calves liver w/bacon and onions and smothered it in a
nice gravy. He always claimed that he "hated" liver sonce his Navy
days. But he did second helpings on this. Bv)=
Neither of our daughters are fans of liver; I served it a fair amount
when they were growing up. My favorite way to fix it was to slice it
into strips or chunk, fry it, cut up onions, bell peppers and mushrooms together, then add a marinara-ish sauce, cook it down and serve it over brown rice. Haven't done that in a while but maybe I'll check out the liver next time I go shopping--don't see it as much as I used to. My
mom would fry up bacon (one slice per person), then cook beef liver
that had been dredged in flour in it--always tough. After all the kids left home, she discovered baby beef liver was much more tender than regular beef (probably from an older cow or steer) liver.
But for most people, O.G. is the Italian taste they grew up with. Those that were raised with parents that didn't do much cooking--frozen
entrees or take out, O.G. would be the best Italian cooking they know.
If they grew up with Italian food at all. Chef Boyardee
notwithstanding.
O. G. does have some decent dishes - but most of their stuff is on
the profitable path of "Hey Diddle Diddle, Straight Up The
Middle".
I'm less and less enamored of it, the more I eat there. Best things on
the menu are the tossed salad, breadsticks and chocolate lasagne, IMO.
I find that most times that you ask an Italian "Where's the best
Italian food in this town/area?" you'll get an answer very close to
"My mother's kitchen!" Bv)=
I'd probably have answered "my mother in law's kitchen" followed by "my kitchen", then depends on where we were living. We've encountered some
But, you're not an Italian. Bv)=
No, but when I cooked Italian for Steve's folks about 9 months after we were married, his mom said that I cook "like a good little dago". (G) Knocked her socks off one time a few years later with a lasagne (her recipe) but with home made noodles.
Quoting Dave Drum to Ruth Haffly <=-
to a restaurant for our supper. These days I leave the pork liver where found. Chicken/poultry liver is a favourite. And I've tried sheep
liver more than once. But never again pork liver.
I gave the pasta roller to my sister-in-law and now buy pre-made from
the store. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Chicken/poultry liver is a favourite. And I've tried sheep liver
more than once. But never again pork liver.
We've never tried sheep's liver, never had the opportunity.
Here's a chicken liver recipe from Ian Hoare's friend Denis who does a
far better job with English than I could with French. I made this once
and it was tasty ... but I had a problem finding the cognac to "flame"
at the finish. Wound up using some Christian Brothers brandy I scored
from an Episcopal priest .... as near as I could figure the call out
in the recipe was the equivalent for a teaspoonful. I used a
tablespoon and let it burn a bit longer to burn off the alcohol.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
We'll probably look into some alternative way to give it a bit of the
same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
not one that I'd want to try making.
I've not made it without the flambe step so I don't know what effect
it would have on the taste/texture of the finished dish.
We'll probably look into some alternative way to give it a bit of the
same flavor but without the fire. Those are recipies we leave to those cooks with more experience in that line (G) ....fun to try eating but
not one that I'd want to try making.
Accordig to the Wiki: "Flambiing reduces the alcohol content of the
food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500oC), the temperature at the surface of the pan is lower than that required for
a Maillard browning
reaction or for caramelization.
I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.
Here's a tasty dish for which I have recipes that call for settingit DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
Ruth Haffly wrote to Dave Drum <=-
I think it's more for the WOW! effect than anything else.
I have noted that setting it alight is always "at table" never in the kitchen. So the "show biz" claim in the Wiki article is on-target. And
it does look spectacular - especially in a dimly lit bistro. Lights up
the room ... which is OK so long as it doesn't set off the sprinklers.
It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
how they kept the flames going but it was quite the show, especially
the night they did it on the Alaska trip--we'd spent the day cruising
in Glacier Bay.
Here's a tasty dish for which I have recipes that call for setting
it DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I've got the recipe as I've got several ATK compilation books and a
couple of years of the magazine. IIRC, I've seen a (very) few of the
shows but have enjoyed reading the magazine to find out just "how did
they do that". Tried a few recipies from the magazine but most of them were not really to our taste.
It definatly is an eye catcher, especially if they dim the lights. Our last couple of cruises were on Princess line ((The Love Boat) ships;
they did a Baked Alaska parade one night at dinner. Basically, get everyone seated, eating and almost ready for dessert. Then they dimmed
the lights in the dining room and paraded around with about a dozen flaming Baked Alaskas. Not sure as I didn't get a close up look as to
how they kept the flames going but it was quite the show, especially
the night they did it on the Alaska trip--we'd spent the day cruising
in Glacier Bay.
I prefer my restaurant lighting to be bright enough that I can see
what I'm about to put in my mouth. And bright enough that I can read
the menu without resorting to my cell phone's flashlight function.
Here's a tasty dish for which I have recipes that call for setting
it DD> on fire and recipes that leave well enough alone.
It's from America's Test Kitchen which means it's in fine detail and
fulll of minutae. I can almost see Mr. Bow Tie McPrissy (Christopher Kimball - not retired) presenting it on their PBS TV show. Be sure to
read my note at the bottom. Bv)=
Title: Steak Diane
Categories: Beef, Vegetables, Herbs, Wine, Booze
Yield: 6 Servings
I've got the recipe as I've got several ATK compilation books and a
couple of years of the magazine. IIRC, I've seen a (very) few of the
shows but have enjoyed reading the magazine to find out just "how did
they do that". Tried a few recipies from the magazine but most of them were not really to our taste.
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public. Still, they
remind me (or did) that, like with Consumer Reports, what's important
to them is nor
always important to me. They do get exhaustive sometimes.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
Dave Drum wrote to Ruth Haffly <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public.
Ruth Haffly wrote to Dave Drum <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public. Still, they
remind me (or did) that, like with Consumer Reports, what's important
to them is nor always important to me. They do get exhaustive
sometimes.
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
Sean Dennis wrote to Dave Drum <=-
I might catch an episode or two not the Mr. Prissy has gone off
bothering family members instead of the viewing public.
You do know he left ATK and immediately started Milk Street, right? He became even more pretentious if that's possible. From Milk Street's YT bio:
"Christopher KimballâÇÖs Milk Street in downtown Boston âÇö at 177 Milk Street âÇö is home to our magazineâÇÖs editorial offices and our
cooking school. It also is where we record Christopher KimballâÇÖs
Milk Street television and radio shows.
Milk Street searches the world for bold, simple recipes and techniques that will change the way you cook."
https://www.177milkstreet.com
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Corn, Ham and Potato Scallop
Categories: Crockpot, Ham, Potatoes, Soups/stews
Yield: 6 Servings
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
The usuall elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
There are, however, some bargain priced lamb cuts which are very
tasty.
Dave Drum wrote to Sean Dennis <=-
I think I remember something about that. Never seen Milk Street on the toob, nor would I go looking for it, preferring cooking shows like "The Urba Peasant" or "Yan Can Cook".
I remember both of those shows. "Yan CAN COOK!"
Title: Ham 'n' Potatoes Au Gratin
That looks good. I love bell peppers!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Scalloped Potatoes
Categories: Try it, Crockpot, Vegetable
Yield: 6 Servings
2 lb Potatoes (about 6 medium)
1/4 ts Pepper
3 tb Butter
1 Small onion, thinly sliced
1 cn Cream of mushroom soup
- (10 oz.)
1/4 c Flour
1 ts Salt
4 sl American cheese
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2
teaspoon cream of tartar. Drain. Put half of sl iced potatoes in
greased CROCK-POT. Top with half of onion slices, flour, salt and
pepper. Add remaining sliced potatoes and onions. Sprinkle with
remaining flour. Add butter and undiluted soup. Cover and cook on Low
7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes
before serving (Recipe may be doubled for 5-quart model).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... Procedures designed to implement the purpose won't quite work.
Ruth Haffly wrote to Dave Drum <=-
And for all their nit-pickiness they still manage to forget that a shepherd's pie is made with lamb/mutton. If it's made with beef or
pork it's a "cottage pie". This recipe is really for a cottage pie.
That seems to be a very common misnomer among Americans. My mom made
what she called Shepherd's Pie a (very) few times when I was young but
it was in reality, a cottage pie. IIRC, we had lanb a few times at my grandmother's house but it was one of the (many) things my mom never bought.
The usual elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
Which is probably why my mom never bought it. That, and I don't recall ever seeing it in our supermarkets where I grew up. We had an A&P and a Victory Market but neither of them were very big stores. Victory sold
out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt several times.
There are, however, some bargain priced lamb cuts which are very
tasty.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
The usual elevated price of sheep meat over cow or pig meat has a lot
to do with its lack of popularity. Heck lamb chops are more expensive
than even Waygo beef steaks in my area. Bv)=
Which is probably why my mom never bought it. That, and I don't recall ever seeing it in our supermarkets where I grew up. We had an A&P and a Victory Market but neither of them were very big stores. Victory sold
out to a church/school probably about 20+/- years ago, A&P sold out to Freshtown about 15 years ago, after it had been flooded and rebuilt several times.
When I see lamb chops on a restaurant menu the price makes my throat
slam shut. Even buying them in a butcher shop can put a crimp in my budget.
There are, however, some bargain priced lamb cuts which are very
tasty.
We've splurged on lamb chops a few times, grilling them outside. Also
got a leg of lamb maybe 15 years ago, enjoyed that and have another one
in the freezer.
Lamb chops at Hy-Vee are currently U$12.99/lb (bone-in). They are the
only local market admitting to having sheep meat. Bv)=
| Sysop: | Xerxes |
|---|---|
| Location: | Azle, Texas |
| Users: | 119 |
| Nodes: | 10 (0 / 10) |
| Uptime: | 14:19:58 |
| Calls: | 3,049 |
| Calls today: | 0 |
| Files: | 161 |
| U/L today: |
0 files (0K bytes) |
| D/L today: |
0 files (0K bytes) |
| Messages: | 297,317 |
| Posted today: | 0 |