What's cookin', good lookin'?

[BiBunny]

Cherry and chocolate fudge (or whatever the chocolate-flavored one is called) are the two best Pop-Tart flavors, to me.

In other news, I kinda want to make a cake, but I'm pretty sure I'm going to turn out to be too lazy to actually do it.

 

[seela]

Cherry and chocolate fudge (or whatever the chocolate-flavored one is called) are the two best Pop-Tart flavors, to me.

In other news, I kinda want to make a cake, but I'm pretty sure I'm going to turn out to be too lazy to actually do it.

I hear the cherry ones are one of the most common favorites, along with the brown sugar and cinnamon. That's why those are the ones I'd really like to try.

Baking's always good! I baked a cake recently when I had to use up some coconut milk. I made a coconut and lime sponge cake and served it with yoghurt flavored with lime zest. It was really good and really moist, very easy to make too.

I'd like to bake, too, but we're going to the wedding tomorrow and we're probably gonna stuff our faces with too much cake and stuff there, so no baking today.

 

[Collar_N_Cuffs]

What the hell is savory iced tea!?!



There's only one iced tea, and that's sweet. But I never add sweetener to things like oolong, green, white, etc... I once saw someone at a good Japanese restaurant add 8 packets of sugar to hot green tea. I'd have thrown him out if I could.

The savoury I was referring to was corn bread. It's not right, adding sugar to it...

<sniperoo>

I love apple pie, but my favorite has a crumble topping, not a crust "lid".

Yes! Crumble topping
I understand wanting to make a pie with a lid, and you should absolutely do it, but crumble topping on apple pie is the best!!

soak them in buttermilk. If you want to know more, I know someone that you can ask for details.

That's good for fried chicken, but I have never tried it on pork chops. I shall consider it

mmmm, poutine. I've never had it in Canada, but I have had it several other places, and I generally like it. I'd love to get some in Canada or from someplace that uses fresh curds more like the description that I've seen online. Apparently, the good curds are very large, a little tangy and squeak when you bite them.

Ooohhh... squeaky cheese! I get it! I always thought seela ate stinky cheese, but it's really squeaky cheese!
But, wait. She eats limburger as well, so carry on

I hear the cherry ones are one of the most common favorites, along with the brown sugar and cinnamon. That's why those are the ones I'd really like to try.

Baking's always good! I baked a cake recently when I had to use up some coconut milk. I made a coconut and lime sponge cake and served it with yoghurt flavored with lime zest. It was really good and really moist, very easy to make too.

I'd like to bake, too, but we're going to the wedding tomorrow and we're probably gonna stuff our faces with too much cake and stuff there, so no baking today.

Eating cake and dancing. Jealous

 

[BiBunny]

I hear the cherry ones are one of the most common favorites, along with the brown sugar and cinnamon. That's why those are the ones I'd really like to try.

Baking's always good! I baked a cake recently when I had to use up some coconut milk. I made a coconut and lime sponge cake and served it with yoghurt flavored with lime zest. It was really good and really moist, very easy to make too.

I'd like to bake, too, but we're going to the wedding tomorrow and we're probably gonna stuff our faces with too much cake and stuff there, so no baking today.

Ooh, that cake sounds amazing. I love all things coconut and/or citrus.

I'm leaving tomorrow to go to my parents' for several days (Father's Day's Sunday, and then my mother is having some kind of procedure done next week that involves sedating meds and needs someone to drive her), so I may make something while I'm there. One of the reasons I hate to make anything just for me is that I rarely ever manage to eat it all. If I've got some help on that front, I might be more inclined.

I hope the wedding y'all are going to goes well. And that the cake there is good. Because, you know...cake!

 

[Collar_N_Cuffs]

Ooh, that cake sounds amazing. I love all things coconut and/or citrus.

I'm leaving tomorrow to go to my parents' for several days (Father's Day's Sunday, and then my mother is having some kind of procedure done next week that involves sedating meds and needs someone to drive her), so I may make something while I'm there. One of the reasons I hate to make anything just for me is that I rarely ever manage to eat it all. If I've got some help on that front, I might be more inclined.

I hope the wedding y'all are going to goes well. And that the cake there is good. Because, you know...cake!

Did you know that most cakes freeze extremely well!? So, no reason not to make one for yourself

 

[La damnee elle la licorne]

 

[LallyH]

Did you know that most cakes freeze extremely well!? So, no reason not to make one for yourself

I freeze all sorts of cakes - in fact, I always freeze Christmas cake because I make one large enough to feed the street and we can't get through it with all the other goodies available during the festive season

As well as pastries and sponges, I find that crumbles freeze and reheat well too - when I denude the garden of rhubarb, there is always too much for us to eat in one go. The freeze/reheat process makes the fruit element slightly more liquid so I tend to undercook the crumble slightly first time.

I have tried cooking the fruit on its own, freezing it then making the crumble topping fresh, but this doesn't work as well. The extra cooking time needed for the crumble overcooked the fruit.

 

[La damnee elle la licorne]

 

[seela]

Ooh, that cake sounds amazing. I love all things coconut and/or citrus.

I'm leaving tomorrow to go to my parents' for several days (Father's Day's Sunday, and then my mother is having some kind of procedure done next week that involves sedating meds and needs someone to drive her), so I may make something while I'm there. One of the reasons I hate to make anything just for me is that I rarely ever manage to eat it all. If I've got some help on that front, I might be more inclined.

I hope the wedding y'all are going to goes well. And that the cake there is good. Because, you know...cake!

I'm a coconut convert. I still don't like shaved coconut that much, but I've grown to like coconut milk. The cake was made of leftover coconut milk, because I never use a whole can when I make coconut curry.

Like it's been said, cakes keep pretty well, so bake away!

I hope the wedding goes well too. It's hard enough getting there, because public transportation is pretty limited because of Saturday being the midsummer thing and we don't have a car, so the cake and food better be worth the trouble!

 

[La damnee elle la licorne]

 

[seela]

I made a chicken liver openfaced sandwich for lunch today. Rucola, baby spinach, and baby mangold with balsamic marinated shallots and chilies, pan fried chicken liver, parsley and balsamic vinaigrette on toasted rye bread.

A pretty damn tasty lunch with some Georgian wine.

 

[Collar_N_Cuffs]

You managed to make chicken livers look appealing - nicely done, seela

As to coconut, I am slowly coming 'round... I don't like coconut flesh, but I do enjoy the milk in curries, etc. I also like "the hard stuff" when it comes to the milk. What I have recently discovered is that I like things fried in coconut oil. Breaded fish, especially. I use cold pressed oil, so it retains a lot of flavour and scent. It can really add to a dish!

 

[La damnee elle la licorne]

 

[vrmmsm]

I hear the cherry ones are one of the most common favorites, along with the brown sugar and cinnamon. That's why those are the ones I'd really like to try.

Baking's always good! I baked a cake recently when I had to use up some coconut milk. I made a coconut and lime sponge cake and served it with yoghurt flavored with lime zest. It was really good and really moist, very easy to make too.

I'd like to bake, too, but we're going to the wedding tomorrow and we're probably gonna stuff our faces with too much cake and stuff there, so no baking today.

I like pop tarts, but these days, I'm probably more likely to get a toaster strudel. I think they are much yummier than pop tarts.

 

[desertslave]

Fresh sour cream blueberry pancakes for breakfast!

 

[IrisAlthea]

Fresh sour cream blueberry pancakes for breakfast!

That sounds so great!

We had bacon, eggs and tomatoes with Lapsang Souchong.

 

[Collar_N_Cuffs]

That sounds so great!

We had bacon, eggs and tomatoes with Lapsang Souchong.

Darn you, Iris! Always activating my Googling habit

 

[IrisAlthea]

Darn you, Iris! Always activating my Googling habit

Tomatoes are those roundish, red thing, eggs are those roundish white things...

 

[Collar_N_Cuffs]

Tomatoes are those roundish, red thing, eggs are those roundish white things...

I need pics

 

[LallyH]

Advice again please, if you would

I've got a lot of mint, sage, rosemary and tarragon in the garden. What's the best method for freezing? Cooking them first and preserving in ice? Or should I just dry them out and leave them in the cupboard.

I know that I should know this really but usually I just let the plants die out unused and then kick myself for not getting organised earlier.

 

[seela]

Advice again please, if you would

I've got a lot of mint, sage, rosemary and tarragon in the garden. What's the best method for freezing? Cooking them first and preserving in ice? Or should I just dry them out and leave them in the cupboard.

I know that I should know this really but usually I just let the plants die out unused and then kick myself for not getting organised earlier.

I used tp either dry them or just chop them up, freeze them on a flat surface in small batches so that they don't clump together and throw them in a bag. I've done the preserving in ice thing, although I didn't cook them first, but it wasn't very convenient for me.

 

[La damnee elle la licorne]

 

[desertslave]

Advice again please, if you would

I've got a lot of mint, sage, rosemary and tarragon in the garden. What's the best method for freezing? Cooking them first and preserving in ice? Or should I just dry them out and leave them in the cupboard.

I know that I should know this really but usually I just let the plants die out unused and then kick myself for not getting organised earlier.

It depends on how you would like to use them in the future. Drying is certainly an option, particularly with rosemary. The more tender leaves of the others tend to lose significant flavor when dried.

There are two ways to freeze herbs: lay them out on a baking sheet and freeze them as-is, then put them in a plastic freezer bag; or chop them, measure them out by the 1/4 or 1/2 teaspoon and put them in empty ice cube trays, add water and freeze them. You can even find mini-ice cube trays at some kitchen gadget stores so you can pack them tight and not dilute too much.

Another method would be to make some herbed vinegar or oil. Tarragon vinegar is wonderful.

 

[desertslave]

Last night we made pork chops with a homemade mushroom gravy.

It was sort of disastrous, at first, because I foolishly bought sliced mushrooms and they turned slimy before we got to them. (We've been avoiding the oven because it's so hot out, so the plan was delayed.) Luckily I have a large container of dried mushrooms, so we rehydrated them. Then I realized we'd used the onion for something else. But wait! I have dried chopped onion! (LOL A whim purchase at Costco a while back.) And we used vegetable stock instead of beef stock, but honestly I think that was a better flavor.

Anyway, despite the oopses, it all turned out delicious! I love cooking with Master and it doesn't happen often enough any more. We've always had a great rhythm together in the kitchen (we're also a crack assembly team for Ikea products ). No matter how rough the rest of life seems to be, cooking together brings us back, I guess.

It reminds me of a Penn Dutch saying my grandma had in her kitchen: Kissin' wears out, cookin' don't.

 

[MeekMe]

Nothing new or exciting for dinner, but I've got some peanut butter fudge in the freezer that I can't wait to dig into. (*^_^*)