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Brand New
I'm brand new at cooking really. Is anyone else here in my predicament?
What would you try cooking first? (other than biscuits/cookies, because those are pretty much the only things I can cook- desserts). |
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On 10/24/2010 3:21 AM, Allegrobox wrote:
> I'm brand new at cooking really. Is anyone else here in my predicament? > > What would you try cooking first? (other than biscuits/cookies, because > those are pretty much the only things I can cook- desserts). > > > > Pick something with a few ingredients that you like and cook with a technique that is hard to screw up and go for it. Example, last night I bought a pack of skin on, bone in chicken thighs. I put them in a roasting pan, squeezed two lemons over the chicken and sprinkled some rosemary and pepper over them. Baked at 375 for ~ 1:25. Really tasty crispy skin and nice sticky lemon on the bottom and really simple to do. I also washed some potatoes, poked a hole in them and put them on the oven shelf and baked them at the same time. Add a vegetable (I cubed up a rutabaga and boiled it) and we had a great meal. |
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Allegrobox wrote:
> I'm brand new at cooking really. Is anyone else here in my > predicament? > > What would you try cooking first? (other than biscuits/cookies, > because those are pretty much the only things I can cook- desserts). You can't go wrong learning how to bake a chicken. Buy a smallish one (4 pounds or so), take out the package that comes in the cavity. Salt and pepper all over, including the inside. Maybe put some garlic cloves and cut up lemon in the cavity. Bake at 350 until done, about 1 1/2 hours. If you cut into the deepest part of the thigh, and the juices are not running red, it's done. I think it's a good starting point to learning to cook, and you can get fancier with the preparation later. Of course, while the chicken is baking you can make some mashed potatoes and a salad. Good luck with your new venture. nancy |
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On Oct 24, 12:21*am, Allegrobox <Allegrobox.
> wrote: > I'm brand new at cooking really. Is anyone else here in my predicament? > > What would you try cooking first? (other than biscuits/cookies, because > those are pretty much the only things I can cook- desserts). > > -- > Allegrobox Soups....simple soups are easy to make. And you can make a pot of soup and have lunch portioned out for all week. |
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ImStillMags wrote:
> On Oct 24, 12:21 am, Allegrobox <Allegrobox. > > wrote: >> I'm brand new at cooking really. Is anyone else here in my >> predicament? >> >> What would you try cooking first? > Soups....simple soups are easy to make. And you can make a pot of > soup and have lunch portioned out for all week. For some reason I was thinking soup, too ... lentil, specifically, Christine Dabney's recipe. I have lentils on the brain this week, I made Mollie Katzen's lentil chili yesterday (and the red pepper corn muffins). At the farmer's market this morning, I picked up some green beans to make Melba's Jammin's green bean soup. Haven't had that in a while. nancy |
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"Allegrobox" wrote
> I'm brand new at cooking really. Is anyone else here in my predicament? No, but like all here, we were once. Its what age we were that differs. I didn't learn any real cooking until I was off on my own. Home food before that was dead simple stuff with no spices. Frozen blocks of veggies boiled, and a cooked meat (frypan or baked). It was hot and on time and we prayed for school lunches and TV dinners ;-) > What would you try cooking first? (other than biscuits/cookies, because > those are pretty much the only things I can cook- desserts). Pasta dishes are usually easy starters. |
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"George" wrote
> Example, last night I bought a pack of skin on, bone in chicken thighs. I > put them in a roasting pan, squeezed two lemons over the chicken and > sprinkled some rosemary and pepper over them. Baked at 375 for ~ 1:25. > Really tasty crispy skin and nice sticky lemon on the bottom and really > simple to do. I also washed some potatoes, poked a hole in them and put > them on the oven shelf and baked them at the same time. Add a vegetable Simple and easy! Yes, I've done the like though I tend to use the crockpot for potatoes more often than not. It;s just easy to always have a few about that way. > (I cubed up a rutabaga and boiled it) and we had a great meal. I need to try that one! I've had many from the turnip family but that one is almost a cross with a cabbage I gather? Sounds like peel and boil it a bit until tender. Mash if desired? |
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"Nancy Young" wrote
> Allegrobox wrote: >> I'm brand new at cooking really. Is anyone else here in my >> predicament? >> What would you try cooking first? (other than biscuits/cookies, >> because those are pretty much the only things I can cook- desserts). > You can't go wrong learning how to bake a chicken. Buy a smallish > one (4 pounds or so), take out the package that comes in the > cavity. Salt and pepper all over, including the inside. Maybe put > some garlic cloves and cut up lemon in the cavity. Bake at 350 > until done, about 1 1/2 hours. > If you cut into the deepest part of the thigh, and the juices are not > running red, it's done. Here's a few too in the same line. ---------- Recipe via Meal-Master (tm) v8.05 Title: Beginner Baked Chicken #1 Categories: Chicken, Diabetic, Xxcarol, Whole chick Yield: 8 Servings 1 Whole Chicken, 3 lbs or less 1 sm Bag pepperidge farm stuffing Salt and Pepper to taste 3 tb Water Ok, having seen not just a few queries from folks who want to cook but dont have the starting know-how, here is a really easy thing to make. Nothing is more simple than baking a chicken. Its just the fancy additives others do that make it sound hard. This one is a basic stuffed chicken, affordable for the average college student as well as the new homeowner. The servings say '8' but that is based on just a small portion each. It will definately feed 2, but 3 hungry kids will devour this poste-haste! Start by having a defrosted chicken on hand. Defost it in the refridgerator 1 day before use or buy it unfrozen. Remove gizzard package from the tummy area and save that for a soup pot. Now mix up the pepperidge farm stuffing according to directions. Dont eat any as it cooks! Wash your hands and stuff the bird, then wash your hands and the pot you made the stuffing in (Mommie knows best this time. Chickens are crawling with buggies that die when you cook it but arent safe raw). Now put that stuffed bird in a pan that is at least 1 inch deep but more is better. A old pie pan or a slightly 'used' cake pan will do. If you put foil under it, it is a really fast cleanup later. Put the chicken in the oven at 425 degrees, for 1 hour then look at it. Try to lift a leg with a fork and if it wants to fall off, it's ready. If the flesh is still white and the leg fights back, its not ready. Check again in another 1/2 hour. Eat and enjoy! Things to serve with this are many but here are some *easy* ones. A small handful of raw veggies like carrots, yellow squash, green beans, pea pods or the more traditional salad of lettuce. A potato or so baked at the same time in the hot oven as the chicken. Crusty baking soda cheese bread. From: xxcarol From: Date: 01-16-00 Cooking ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Xxcarol's Homely Chicken Categories: Xxcarol, Chicken, Crockpot, Whole chick Yield: 6 Servings 1 ea Whole roaster chicken 1 ea Lemon 1/2 c Orange juice 1/2 c Honey Ok, so sometimes I get lazy and don't want to make fancy! This came out very moist and I think if you put it in the oven for the last part, it will get crispy skin. I didnt bother though. Clean the chicken up and save the gibblet pack if it has one, for something else. Poke the lemon a gunch of times with a fork and put it in the cavity then put this in the crockpot. It needs to be a largish oval shaped one to work well but if you have a tall standup type, use a very small chicken so it fits and set it neck down so the lemon won't fall out. Mix the orange juice and the honey and pour that over the chicken then cook on low for 6-8 hours depending onthe size of the chicken (this one was a 3.5lb and took 8 hours). Remove the lemon and squeeze it over the chicken then carve and serve! That lovely juice at the bottom can be thickened with flour or arrowroot and turned into a tangy gravy. This is a no-muss, no-fuss dish which stands well on it's own even though it is not very spicy. An excellent choice for a mom or dad with a large tribe of kids to feed! Serving suggestions: Would go well with a 'mess of collards' or a simple salad that the kids fix while the parents are making the gravy and some biscuits (buttermilk canned ones work just fine for this simple meal). From the Sasebo Japan kitchen of: xxcarol on 11July2004 ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Xxcarols mini-croc-o-chic Categories: Xxcarol, Crockpot, Chicken Yield: 4 Servings 1 1/2 c Leftover chicken 1 cn Cream of mushroom soup 1 ea Chopped celery stick (1/4c) 1 cn 4oz black olives with juice 1/4 c Chopped green bell pepper 1/4 c Minced carrot 2 c Cooked pasta More of the 'outa-stuff line' but as I'm about to go to Norfolk for almost 3 weeks, shopping isnt in the plans and we are eating up stuff here! It's also raining like a banshee wail, so I made up stuff that we had handy! Last night, I made a rotisserie cornish hen. We ate some of it but had about 1 cup of meat left on the carcass this morning so I used that. Can be any cooked chicken or a boneless, skinless bit of raw chicken in here. You can use more than 1 or 1.5 cups of chicken but not all that much more or there will be too much chicken per sauce. I tossed in the soup, the olives with the juice from the can, then added the chicken and cut up celery (celery lovers may want more but this matches us) and some choped small bits of my last carrot. Shredded carrot will work too. This recipe is specific to a small crockpot that holds only 4 cups or so of food. If it's a normal crockpot that holds a gallon or more, use some other pot or vastly increase the recipe. Thae last bit is to boil some pasta, and serve the chic-sauce over it. I'm using multi-colored spirals as thats what is handy and it will look pretty. Additional items: This would work well with added mildish chiles such as a bannana pepper. If not using a chile pepper, a few butter pickles served with the dish at the top of the bowl, works well. Serving suggestions: Gotta have a crusty bread. Spiced tea would be a good drink. From the Sasebo Japan kitchen of: xxcarol 2JUL2005 ----- |
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"Nancy Young" > wrote in message
... > > At the farmer's market this morning, I picked up some green beans > to make Melba's Jammin's green bean soup. Haven't had that in a > while. I'm going to have to go google that! |
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On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote:
> Pasta dishes are usually easy starters. So is plain meat with simple sides. Mashed potatoes are not as easy as they sound. -- Never trust a dog to watch your food. |
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Cheryl wrote:
> "Nancy Young" > wrote in message > ... > >> >> At the farmer's market this morning, I picked up some green beans >> to make Melba's Jammin's green bean soup. Haven't had that in a >> while. > > I'm going to have to go google that! It's really tasty, I had some trouble picturing it but I love it. I hope she doesn't mind me posting it again: Recipe By: Posted again to rec.food.cooking by Barb Schaller 3-23-06 Serving Size: 6 Ingredients: 1 # fresh green beans in 3/4" pieces 4 cups chicken stock 2 teaspoons salt (I don't use it) 1 clove garlic on a toothpick 1 teaspoon vinegar 2 Tbsp. butter 1 small onion chopped fine 1 teaspoon paprika 2 Tbsp. chopped parsley 2 Tbsp. flour 1/4 cup sour cream at room temperature Directions: Cook beans, salt, vinegar and garlic in chicken stock about 15 minutes. Remove from heat. Make roux from everything else except sour cream. Dilute with 1 cup bean broth, then stir back into beans and broth. Simmer 10 minutes until tender. Remove the garlic. Mix 2 tablespoons soup into the sour cream then pour back into soup. Do not boil. Correct the seasoning. Notes: Notes: Source: Marge Forrest, 9/17/94. Pretty tasty! Not as sour as Mom's Green Bean Soup --cream did not curdle. Ate the first batch I made all by myself -- had to make more. nancy |
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sf wrote:
> On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote: > >> Pasta dishes are usually easy starters. > > So is plain meat with simple sides. Mashed potatoes are not as easy > as they sound. It's easy enough and what better way to learn than try making something. nancy |
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On Sun, 24 Oct 2010 15:19:24 -0400, "Nancy Young"
> wrote: > sf wrote: > > On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote: > > > >> Pasta dishes are usually easy starters. > > > > So is plain meat with simple sides. Mashed potatoes are not as easy > > as they sound. > > It's easy enough and what better way to learn than try making > something. > Maybe not for you, but I'm remembering threads/subthreads/comments on mashed potatoes and the problems people have with them. -- Never trust a dog to watch your food. |
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On Oct 24, 2:21*am, Allegrobox <Allegrobox.
> wrote: > I'm brand new at cooking really. Is anyone else here in my predicament? > > What would you try cooking first? (other than biscuits/cookies, because > those are pretty much the only things I can cook- desserts). > > -- > Allegrobox I would say, try first what you like to eat the most. |
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"Allegrobox" > wrote in message ... > > I'm brand new at cooking really. Is anyone else here in my predicament? > > What would you try cooking first? (other than biscuits/cookies, because > those are pretty much the only things I can cook- desserts). I started with simple things. Pan fried potatoes, eggs, casseroles. |
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On Sun, 24 Oct 2010 15:36:42 -0500, Omelet >
wrote: > In article >, > sf > wrote: > > > On Sun, 24 Oct 2010 15:19:24 -0400, "Nancy Young" > > > wrote: > > > > > sf wrote: > > > > On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote: > > > > > > > >> Pasta dishes are usually easy starters. > > > > > > > > So is plain meat with simple sides. Mashed potatoes are not as easy > > > > as they sound. > > > > > > It's easy enough and what better way to learn than try making > > > something. > > > > > Maybe not for you, but I'm remembering threads/subthreads/comments on > > mashed potatoes and the problems people have with them. > > <laughs> So do I! > Too wet or too dry, you end up with a dry mess, or library paste. > But overall they can be pretty forgiving once you learn not to go to > extremes? This is someone who is learning how to cook. I think mashed potatoes are a good start. -- Never trust a dog to watch your food. |
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Allegrobox wrote:
> I'm brand new at cooking really. Is anyone else here in my predicament? > > What would you try cooking first? (other than biscuits/cookies, because > those are pretty much the only things I can cook- desserts). > > > > What do you like to eat? If we suggest things you don't like, it's a waste of time. Example: pasta: spaghetti,lasagna, etc. roast chicken? Beef? casseroles? salads? fish? soups? stews? See what I mean? We can be a lot more helpful if you tell us what you would like to eat. gloria p |
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sf wrote:
> On Sun, 24 Oct 2010 15:19:24 -0400, "Nancy Young" > > wrote: > >> sf wrote: >>> On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > >>> wrote: >>> >>>> Pasta dishes are usually easy starters. >>> >>> So is plain meat with simple sides. Mashed potatoes are not as easy >>> as they sound. >> >> It's easy enough and what better way to learn than try making >> something. >> > Maybe not for you, but I'm remembering threads/subthreads/comments on > mashed potatoes and the problems people have with them. Have you ever made them? Just the way you put it sounds like you haven't. Anyway, I don't think they're hard to make at all, and it's certainly a basic dish people who say they want to learn to cook could try. Of all the dishes someone could make, I think mashed potatoes are on the easy side, which is why I mentioned them. Not that the OP will likely show their face again. nancy |
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On Sun, 24 Oct 2010 17:55:18 -0400, "Nancy Young"
> wrote: > sf wrote: > > On Sun, 24 Oct 2010 15:19:24 -0400, "Nancy Young" > > > wrote: > > > >> sf wrote: > >>> On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > > >>> wrote: > >>> > >>>> Pasta dishes are usually easy starters. > >>> > >>> So is plain meat with simple sides. Mashed potatoes are not as easy > >>> as they sound. > >> > >> It's easy enough and what better way to learn than try making > >> something. > >> > > Maybe not for you, but I'm remembering threads/subthreads/comments on > > mashed potatoes and the problems people have with them. > > Have you ever made them? Of course I've made them and I'm pretty d*mn good at it too; but I had a learning curve just like most other mortals so I made my share of potato flavored library paste when I was younger. > Just the way you put it sounds like you > haven't. Anyway, I don't think they're hard to make at all, and it's > certainly a basic dish people who say they want to learn to cook > could try. Really? I put it the best way I could without googling and coming up with specific threads to prove my point. > > Of all the dishes someone could make, I think mashed potatoes are > on the easy side, which is why I mentioned them. > > Not that the OP will likely show their face again. > Yeah, that was my reaction when I read the OP. It was an innocuous enough troll and that's why I don't mind adding to the thread. -- Never trust a dog to watch your food. |
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sf wrote:
> On Sun, 24 Oct 2010 17:55:18 -0400, "Nancy Young" > > wrote: > >> sf wrote: >>> Maybe not for you, but I'm remembering threads/subthreads/comments >>> on mashed potatoes and the problems people have with them. >> >> Have you ever made them? > > Of course I've made them and I'm pretty d*mn good at it too; but I had > a learning curve just like most other mortals so I made my share of > potato flavored library paste when I was younger. I never made paste but then I like my mashed potatoes a bit on the lumpy side. But even smooth, I never made paste. >> Just the way you put it sounds like you >> haven't. Anyway, I don't think they're hard to make at all, and it's >> certainly a basic dish people who say they want to learn to cook >> could try. > > Really? I put it the best way I could without googling and coming up > with specific threads to prove my point. Of all dishes to mention, I certainly didn't think mashed potatoes would be pounced upon as a difficult side dish. Pasta isn't without its own pitfalls, either. Either way, it's a learning curve. Assuming someone wants to learn and not just make the easiest thing. nancy |
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On 10/24/2010 02:55 PM, Nancy Young wrote:
> Have you ever made them? Just the way you put it sounds like you > haven't. Anyway, I don't think they're hard to make at all, and it's > certainly a basic dish people who say they want to learn to cook > could try. > Of all the dishes someone could make, I think mashed potatoes are > on the easy side, which is why I mentioned them. Not only are they easy, but they're so forgiving! If they're a little lumpy, people eat them up. If they're a little overwhipped, people eat them up. Thick, thin, mashed, smashed -- no one seems to mind. And I'm not even a huge fan of the things, but they always go quickly, no matter how I make them. Serene -- http://www.momfoodproject.com New post: OPMF: Link roundup |
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"Omelet" wrote,
> "Nancy Young" wrote: >> > "cshenk" wrote: >> >> Pasta dishes are usually easy starters. >> > So is plain meat with simple sides. Mashed potatoes are not as easy >> > as they sound. >> It's easy enough and what better way to learn than try making >> something. > Okay, please forgive me, but there are always powdered mashed spuds. We > used to use them a lot for camping due to the convenience. Nothing wrong with them in the right place and time. > On the other hand, mashed steamed (or roasted) fresh potatoes are not > that hard either. And if you are going to roast a chicken, roast spuds > along with them. > > I personally think a good steaming setup for veggies in the kitchen is > invaluable. I use a crockpot for that. I have a stove top steamer for other uses as well. Just no space for more gear! |
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"Omelet" wrote
> And I think I agreed. ;-) I apologize if it appears I did not... > Any cooking is iffy. I think I learned more from my failures than I did > my successes, and I had a few failures for sure. <lol> > > The most classic disgusting one was honestly one I cannot recall at the > moment, (I've been working a LOT of overtime lately), but whatever the > hell it was, it caused dad to go out and purchase a copy of one of the > Doubleday cookbooks.<g> LOL! I remember mine. I must have been about 12 at the time. I omitted anything I didn't understand or find in the kitchen. Result, ground beef cups filled with cream of mushroom soup A few green beans in it. baked. LOL! Compared to what the family was used to, it was pretty good! |
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"Nancy Young" wrote
> sf wrote: >>>> So is plain meat with simple sides. Mashed potatoes are not as easy >>>> as they sound. >>> It's easy enough and what better way to learn than try making >>> something. >>> >> Maybe not for you, but I'm remembering threads/subthreads/comments on >> mashed potatoes and the problems people have with them. > > Have you ever made them? Just the way you put it sounds like you > haven't. Anyway, I don't think they're hard to make at all, and it's > certainly a basic dish people who say they want to learn to cook > could try. They are pretty easy but some have posted that with modern tech tools they have over worked them. > Of all the dishes someone could make, I think mashed potatoes are > on the easy side, which is why I mentioned them. > Not that the OP will likely show their face again. Probably not but that won't stop us from having fun recalling how we started out! |
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"Julie Bove" wrote
> "Allegrobox" wrote >> What would you try cooking first? (other than biscuits/cookies, because >> those are pretty much the only things I can cook- desserts). > I started with simple things. Pan fried potatoes, eggs, casseroles. Oddly, pan fried potatoes came later for me. I make them now though, lots of onions, bell peppers, and lavendar plus black pepper. |
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On Oct 24, 6:25*pm, "cshenk" > wrote:
> "Omelet" wrote, > > > "Nancy Young" wrote: > >> > "cshenk" wrote: > >> >> Pasta dishes are usually easy starters. > >> > So is plain meat with simple sides. *Mashed potatoes are not as easy > >> > as they sound. * > >> It's easy enough and what better way to learn than try making > >> something. > > Okay, please forgive me, but there are always powdered mashed spuds. We > > used to use them a lot for camping due to the convenience. > > Nothing wrong with them in the right place and time. > There is no "right place and time" for instant mashed potatoes. I used to use them back when I smoked, and I ate all kinds of shitty food. Well, maybe they would be useful if one was diabetic and severely hypoglycemic. --Bryan |
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On Oct 24, 6:33*pm, "cshenk" > wrote:
> "Omelet" wrote > > > And I think I agreed. ;-) *I apologize if it appears I did not... > > Any cooking is iffy. *I think I learned more from my failures than I did > > my successes, and I had a few failures for sure. <lol> > > > The most classic disgusting one was honestly one I cannot recall at the > > moment, (I've been working a LOT of overtime lately), but whatever the > > hell it was, it caused dad to go out and purchase a copy of one of the > > Doubleday cookbooks.<g> > > LOL! *I remember mine. *I must have been about 12 at the time. *I omitted > anything I didn't understand or find in the kitchen. *Result, ground beef > cups filled with cream of mushroom soup A few green beans in it. baked. > LOL! *Compared to what the family was used to, it was pretty good! One would think you'd want to put as much culinary distance between you and those bad old days as possible, but there you are, endorsing the use of instant mashed potatoes. --Bryan |
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"Bryan" wrote
"cshenk" wrote: >> LOL! I remember mine. I must have been about 12 at the time. I omitted >> anything I didn't understand or find in the kitchen. Result, ground beef >> cups filled with cream of mushroom soup A few green beans in it. baked. >> LOL! Compared to what the family was used to, it was pretty good! > One would think you'd want to put as much culinary distance between > you and those bad old days as possible, but there you are, endorsing > the use of instant mashed potatoes. Try again Bryan. I only mentioned they have their uses when another mentioned using it for camping. It can make a nice potato casing for potato encrusted items. Then again, I'll listen to you when you post a recipe. I can't recall you ever having done so but maybe i missed it. |
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Serene Vannoy wrote:
> On 10/24/2010 02:55 PM, Nancy Young wrote: > >> Have you ever made them? Just the way you put it sounds like you >> haven't. Anyway, I don't think they're hard to make at all, and it's >> certainly a basic dish people who say they want to learn to cook >> could try. >> Of all the dishes someone could make, I think mashed potatoes are >> on the easy side, which is why I mentioned them. > > Not only are they easy, but they're so forgiving! If they're a little > lumpy, people eat them up. If they're a little overwhipped, people eat > them up. Thick, thin, mashed, smashed -- no one seems to mind. And > I'm not even a huge fan of the things, but they always go quickly, no > matter how I make them. (laugh) That's how I feel about mashed potatoes, I'm surprised I don't make them very often. The only way I don't like them is when they were whipped too much and get sticky. I would still eat them. nancy |
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On Oct 24, 7:16*pm, "cshenk" > wrote:
> "Bryan" wrote > > "cshenk" wrote: > >> LOL! I remember mine. I must have been about 12 at the time. I omitted > >> anything I didn't understand or find in the kitchen. Result, ground beef > >> cups filled with cream of mushroom soup A few green beans in it. baked.. > >> LOL! Compared to what the family was used to, it was pretty good! > > One would think you'd want to put as much culinary distance between > > you and those bad old days as possible, but there you are, endorsing > > the use of instant mashed potatoes. > > Try again Bryan. *I only mentioned they have their uses when another > mentioned using it for camping. > It can make a nice potato casing for potato encrusted items. > > Then again, I'll listen to you when you post a recipe. *I can't recall you > ever having done so but maybe i missed it. Here's a simple one. Hearty French Toast 5 slices of dense whole wheat bread (such as Brownberry Natural Wheat) 4 large egg yolks 3 T half&half 1 t vanilla extract oil for pan 1/4 stick butter your preferred syrup Combine yolks, h&h and vanilla. Soak bread. Fry slowly, flipping often. Melt butter to spoon onto toast after plating. Enjoy. --Bryan |
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Ranée at Arabian Knits wrote:
> In article >, > "Nancy Young" > wrote: > >> For some reason I was thinking soup, too ... lentil, specifically, >> Christine Dabney's recipe. > > I love lentils. Is this recipe on the website? I'd love to try it. It's in the RFC cookbook, do you have it? I'll post it if you'd like, I'm sure she wouldn't mind. nancy |
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On Sun, 24 Oct 2010 18:36:35 -0400, "Nancy Young"
> wrote: > sf wrote: > > On Sun, 24 Oct 2010 17:55:18 -0400, "Nancy Young" > > > wrote: > > > >> sf wrote: > > >>> Maybe not for you, but I'm remembering threads/subthreads/comments > >>> on mashed potatoes and the problems people have with them. > >> > >> Have you ever made them? > > > > Of course I've made them and I'm pretty d*mn good at it too; but I had > > a learning curve just like most other mortals so I made my share of > > potato flavored library paste when I was younger. > > I never made paste but then I like my mashed potatoes a bit on > the lumpy side. I *hate* lumps in my mashed potato. I also hate skin it. >But even smooth, I never made paste. Any mashed potato that has even a teaspoon too much liquid is too wet and is paste. > > >> Just the way you put it sounds like you > >> haven't. Anyway, I don't think they're hard to make at all, and it's > >> certainly a basic dish people who say they want to learn to cook > >> could try. > > > > Really? I put it the best way I could without googling and coming up > > with specific threads to prove my point. > > Of all dishes to mention, I certainly didn't think mashed potatoes > would be pounced upon as a difficult side dish. It's more difficult than you seem to think. > Pasta isn't without > its own pitfalls, either. Either way, it's a learning curve. Assuming > someone wants to learn and not just make the easiest thing. > Why not start with the "easiest" thing? It helps build self confidence cooking. -- Never trust a dog to watch your food. |
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On 10/24/2010 12:45 PM, cshenk wrote:
> "George" wrote > >> Example, last night I bought a pack of skin on, bone in chicken >> thighs. I put them in a roasting pan, squeezed two lemons over the >> chicken and sprinkled some rosemary and pepper over them. Baked at 375 >> for ~ 1:25. Really tasty crispy skin and nice sticky lemon on the >> bottom and really simple to do. I also washed some potatoes, poked a >> hole in them and put them on the oven shelf and baked them at the same >> time. Add a vegetable > > Simple and easy! Yes, I've done the like though I tend to use the > crockpot for potatoes more often than not. It;s just easy to always have > a few about that way. > >> (I cubed up a rutabaga and boiled it) and we had a great meal. > > I need to try that one! I've had many from the turnip family but that > one is almost a cross with a cabbage I gather? Sounds like peel and boil > it a bit until tender. Mash if desired? > > Yes, just a little sprinkle of salt and mash if you like. I haven't eaten them for years and a local store had them last year and I bought one. Now it is a regular. I never tried roasting one but I think that would work out well. |
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"George" > wrote in message ... > Yes, just a little sprinkle of salt and mash if you like. I haven't eaten > them for years and a local store had them last year and I bought one. Now > it is a regular. I never tried roasting one but I think that would work > out well. Rutabage/Swede is a great favourite in this house. We don't like any of the other turnip family. it is orange with the consistency of a potato or carrot. They mash beautifully with butter and seasoning. I often roast them cut into chunks and covered in oil and herbs. -- -- https://www.shop.helpforheroes.org.uk/ |
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"sf" > wrote in message
... > On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote: > >> Pasta dishes are usually easy starters. > > So is plain meat with simple sides. Mashed potatoes are not as easy > as they sound. > > -- Sure they are! Boil about 4 medium-sized russets until fork-tender (20-30 minutes). If they're fairly large potatoes cut them in half or even quarters first. Boil, then drain off the water. Return the potatoes to the pan, add a dollop (about 2 Tbs.) of butter, gradually pour in milk (as needed) and mash them until they're (heh) mashed. How difficult is that?! Jill |
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jmcquown wrote on Mon, 25 Oct 2010 10:14:22 -0400:
> "sf" > wrote in message > ... >> On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote: >> >>> Pasta dishes are usually easy starters. >> >> So is plain meat with simple sides. Mashed potatoes are not as easy >> as they sound. >> >> -- > Sure they are! Boil about 4 medium-sized russets until > fork-tender (20-30 minutes). If they're fairly large potatoes > cut them in half or even quarters first. Boil, then drain off > the water. Return the potatoes to the pan, add a dollop > (about 2 Tbs.) of butter, gradually pour in milk (as needed) > and mash them until they're (heh) mashed. How difficult is > that?! Reasonable enough! However, I much prefer mashed potatoes made with baking potatoes. The best taste comes from oven baked potatoes but nuked ones are not all that bad. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
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"Omelet" > wrote in message
news > In article >, > "Nancy Young" > wrote: > >> sf wrote: >> > On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote: >> > >> >> Pasta dishes are usually easy starters. >> > >> > So is plain meat with simple sides. Mashed potatoes are not as easy >> > as they sound. >> >> It's easy enough and what better way to learn than try making >> something. >> >> nancy > > Okay, please forgive me, but there are always powdered mashed spuds. We > used to use them a lot for camping due to the convenience. > (snippage) For camping, maybe, OM. When camping (granted, it was years ago) I preferred potatoes in their jackets wrapped in foil cooked right in the wood fire... but hey, that's just me.... This person seems to want to learn how to actually cook something without using boxed stuff. Mashed potatoes aren't difficult, nor are grilled or baked potatoes. Jill |
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On 10/24/2010 3:46 PM, Omelet wrote:
> In >, > "Nancy > wrote: > >> sf wrote: >>> On Sun, 24 Oct 2010 12:38:03 -0400, > wrote: >>> >>>> Pasta dishes are usually easy starters. >>> >>> So is plain meat with simple sides. Mashed potatoes are not as easy >>> as they sound. >> >> It's easy enough and what better way to learn than try making >> something. >> >> nancy > > Okay, please forgive me, but there are always powdered mashed spuds. We > used to use them a lot for camping due to the convenience. One of the tastiest and easiest camping foods you can prepare is to push potatoes into the ash of a campfire. > > And if you really know how to do them right, (and not use WATER to > reconstitute them!) they can be downright tasty. ;-) I recommend Idahoan > brand. > They always taste like wallpaper paste to me. Just something about the texture. > On the other hand, mashed steamed (or roasted) fresh potatoes are not > that hard either. And if you are going to roast a chicken, roast spuds > along with them. > > I personally think a good steaming setup for veggies in the kitchen is > invaluable. |
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sf wrote:
> On Sun, 24 Oct 2010 18:36:35 -0400, "Nancy Young" >> Of all dishes to mention, I certainly didn't think mashed potatoes >> would be pounced upon as a difficult side dish. > > It's more difficult than you seem to think. Good, the OP should NOT, under ANY CIRCUMSTANCES, EVER try making mashed potatoes. Done. nancy |
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On Mon, 25 Oct 2010 10:14:22 -0400, "jmcquown" >
wrote: > "sf" > wrote in message > ... > > On Sun, 24 Oct 2010 12:38:03 -0400, "cshenk" > wrote: > > > >> Pasta dishes are usually easy starters. > > > > So is plain meat with simple sides. Mashed potatoes are not as easy > > as they sound. > > > > -- > > Sure they are! Boil about 4 medium-sized russets until fork-tender (20-30 > minutes). If they're fairly large potatoes cut them in half or even > quarters first. Boil, then drain off the water. Return the potatoes to the > pan, add a dollop (about 2 Tbs.) of butter, gradually pour in milk (as > needed) and mash them until they're (heh) mashed. How difficult is that?! > Fine Jill. Everything that's easy for you and for Nancy is automatically easy for everyone else. Are you happy now? -- Never trust a dog to watch your food. |
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