Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|||
![]()
I'm new to this group. I like to experiment with recipes and don't
like to measure. G I was in the recipes group but they are only recipes or requests for recipes -- how boring. Shana |
|
|||
![]()
Well, you won't be bored here!
Do yourself a favor - if you're using a newsreader, filter "chung". Don't say you weren't 'advised'. |
|
|||
![]() "craftydragon1951" wrote in message I'm new to this group. I like to experiment with recipes and don't like to measure. G I was in the recipes group but they are only recipes or requests for recipes -- how boring. Shana Welcome to the group, Shana! I can assure you we're not boring - just have a hard hat ready! G Dora |
|
|||
![]() "craftydragon1951" wrote in message oups.com... I'm new to this group. I like to experiment with recipes and don't like to measure. G I was in the recipes group but they are only recipes or requests for recipes -- how boring. Shana I tend not to measure, either, unless it's a new recipe that I want to try, or something where exact measurements are more important. Or I might measure some ingredients but not others. Depends on what it is. I usually start off breads with about a cup of water, because I know I'll end up with a loaf that's about the right size. And there are things that are sort of self-measuring, like eggs or garlic cloves where you can just count them without doing a precise measurement and it's close enough. Or when a recipe requires a can of something. Spices, though, I tend to toss them in by taste. Which makes some sense, considering that with spices, there can be a lot of variation in the strength, depending on what brand, how old, etc. So unless you're recreating your own recipe with the same spices, measuring may not give the same results. So...what do you like to cook? Donna |
|
|||
![]()
On 2 Apr 2006 10:23:42 -0700, "craftydragon1951"
wrote: I'm new to this group. I like to experiment with recipes and don't like to measure. G I was in the recipes group but they are only recipes or requests for recipes -- how boring. Shana Welcome, Shana! We've got a nice assortment of improvisational cooks and followers of recipes. I'm a little of both. I improvise until I've got it the way I want it, then write it down. Losing those memory molecules fast these days. What kind of things do you enjoy cooking/baking the most? Peace, Carol |
|
|||
![]()
On Sun, 02 Apr 2006 15:26:41 -0500, Damsel in dis Dress
wrote: Welcome, Shana! We've got a nice assortment of improvisational cooks and followers of recipes. I'm a little of both. I improvise until I've got it the way I want it, then write it down. Losing those memory molecules fast these days. This group has actually made me more of a recipe person than I used to be, mainly because if I get something yummy, I want to be able to share it with the group. (I know this group is fine with a-little-of-this-and-a-little-of-that recipes, but anyway, sometimes I want to get it down on paper when it's something yummy.) serene |
|
|||
![]()
In article .com,
"craftydragon1951" wrote: I'm new to this group. I like to experiment with recipes and don't like to measure. G I was in the recipes group but they are only recipes or requests for recipes -- how boring. Shana Welcome! :-) -- Peace, Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
|
|||
![]()
In article ,
"limey" wrote: "craftydragon1951" wrote in message I'm new to this group. I like to experiment with recipes and don't like to measure. G I was in the recipes group but they are only recipes or requests for recipes -- how boring. Shana Welcome to the group, Shana! I can assure you we're not boring - just have a hard hat ready! G Dora And asbestos undies, as well as the occasional pair of hip waders... ;-D -- Peace, Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
|
|||
![]()
On Sun, 02 Apr 2006 22:37:59 GMT, "Michael \"Dog3\" Lonergan"
wrote: "craftydragon1951" hitched up their panties and posted oups.com: I was in the recipes group but they are only recipes or requests for recipes -- how boring. Shana I dont like rfr much either although I browse it sometimes. For me, it's like a cookbook -- I skim the headers and look at the ones that interest me. What I really like, though, is reading the requests and seeing if I can come up with something that matches the requestor's needs. serene |
|
|||
![]()
Thanks for all the welcomes.
I eat a lot of chicken or turkey breast I like anything with tomatoes (fresh/canned/sauce). And I love cheese but I have a lactose intolerance problem, rats. I collect cookbooks from travels -- Cooking in Memphis, Denver Recipes, local church groups. (I used to travel a lot on business.) But I rarely make something exactly like the recipe, usually make a change or a substitute. If I'm cooking for guests, I like one-pot type meals. I like baking cobblers or crisps and like to try different fruits. Thanks again for the welcome. Shana |
|
|||
![]() "craftydragon1951" wrote I eat a lot of chicken or turkey breast I like anything with tomatoes (fresh/canned/sauce). And I love cheese but I have a lactose intolerance problem, rats. I collect cookbooks from travels -- Cooking in Memphis, Denver Recipes, local church groups. (I used to travel a lot on business.) But I rarely make something exactly like the recipe, usually make a change or a substitute. If I'm cooking for guests, I like one-pot type meals. I like baking cobblers or crisps and like to try different fruits. Hey, Shana, sounds great, welcome to rfc. What is it called when you make a topping using oatmeal and brown sugar? I like that, is that a crisp? I never make desserts. nancy |
|
|||
![]()
That is what I'd call a crisp. To me a cobbler has a pie-crust type
toping. Both go over great with guests and are simple to make. The last time I had guests, I made one with cherry pie filling and crushed cranberry sauce for the berry part. Served it warm with good vanilla ice cream. I was great. The cranberries countered the too-sweetness of the cherry pie filling. I think that because no one bakes anymore the rare "old-fashioned" dessert goes over well. Shana |
|
|||
![]() "craftydragon1951" wrote That is what I'd call a crisp. To me a cobbler has a pie-crust type toping. Both go over great with guests and are simple to make. The last time I had guests, I made one with cherry pie filling and crushed cranberry sauce for the berry part. Hmmm. I just happen to have some Award Winning Cherry Preserves. Might make something like that this week. Thanks. Served it warm with good vanilla ice cream. I was great. The cranberries countered the too-sweetness of the cherry pie filling. I think that because no one bakes anymore the rare "old-fashioned" dessert goes over well. Well, you know, baking has all that measuring. I leave it to the pros. (smile) nancy |
|
|||
![]()
I saw a suggestion to use crumbled up cookie dough as the topping but
haven't tried. Shana |
|
|||
![]()
On Sun, 2 Apr 2006 19:27:53 -0400, "Nancy Young"
rummaged among random neurons and opined: Also a welcome to Shana. Hey, Shana, sounds great, welcome to rfc. What is it called when you make a topping using oatmeal and brown sugar? I like that, is that a crisp? I never make desserts. My version of a crisp looks a lot like this g: @@@@@ Now You're Cooking! Export Format Peach And Mixed-Berry Crisp desserts 2 large peaches, peeled, pitted, chopped (a; bout 2½ cups) 1½ cups blueberries (about 6 ounces; ) 1 1/3 cups raspberries (about 6 ounces) 1 1/3 cups blackberries (about 5.6 ounces) ½ cup sugar 2 tablespoons plus 3/4 cup all purpose flour ½ cup (packed) light brown sugar ¾ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon salt 5 tablespoons unsalted butter butter pecan ice cream or vanilla ice cream Preheat oven to 3500F. Butter 8x8x2'/2-inch square baking dish. Toss fruit, sugar and 2 tablespoons flour in large bowl to combine. Transfer to prepared baking dish. Bake fruit until juices bubble, stir*ring occasionally, about 40 minutes. Bake without stirring another 5 minutes. Remove from oven. Increase oven tern-peratureto4000F Meanwhile, whisk remaining ¾ cup flour, sugar, cinnamon, ginger and salt in medium bowl to blend. Add butter and rub in with fingertips until small moist clumps form. Sprinkle topping evenly over hot fruit in dish. Bake crisp until topping is golden brown, about 20 minutes. Cool slightly. Serve warm with ice cream. Yield: 8 servings Terry Pulliam Burd AAC(F)BV66.0748.CA -- "If you're going to be wrong, be wrong at the top of your lungs." Lucy, "Peanuts"\ |
Reply |
|
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Newbie | Winemaking | |||
Newbie Q's | Winemaking | |||
A NEWBIE HERE!!!.... | Recipes | |||
newbie following newbie pu er threads | Tea |