Recipes / Food - Drink - Page 27

beppe · 06-06-2010, 04:05 AM

I know I should be reading. I know how, I think.

SameOldStory · 06-06-2010, 10:27 AM

Hi. My name is SameOldStory, and I am a former cook.

It started innocently. I cooked a little here, a little there. As the years went by I was doing it all the time. Cooking for friends, trading recipes, bringing food to parties. I was out of control.

And then I married a steak and potato girl. My cooking days were over.

So here I am, feeling like a guttersnipe in the (vegetable) gardens of Versailles. After 20+ years of marriage I have few recipes left in my head.

Quote:

Originally Posted by Ea

I just counted; I keep 10 different vinegars in my pantry ...

I'd have to make up my mind *lol*

The best I can boast is 4 - red wine, apple, pomegranate/red wine, and a very good Italian balsamic vinegar. Under the sink I have some white vinegar, but that's for cleaning.

GeoffC · 06-06-2010, 10:29 AM

Quote:

Originally Posted by SameOldStory

Under the sink I have some white vinegar, but that's for cleaning.

believe it or not, some put it on fish & chips !

Ea · 06-06-2010, 11:25 AM

Quote:

Originally Posted by GeoffC

believe it or not, some put it on fish & chips !

With some things it's not right unless it's good, oldfashioned white vinegar. And with things were you need a sharp, vinegary taste, you can't beat white vinegar.

SameOldStory · 06-06-2010, 11:59 AM

Where did I go wrong? Here I am, lost among the Philistines!

A light malt vinegar, good. A dark malt vinegar, better!

Mayhap, my wandering is not at end.

I'll just have to return to eating Wonder Bread.

beppe · 06-06-2010, 01:31 PM

Quote:

Originally Posted by SameOldStory

Where did I go wrong? Here I am, lost among the Philistines!

A light malt vinegar, good. A dark malt vinegar, better!

Mayhap, my wandering is not at end.

I'll just have to return to eating Wonder Bread.

No, no stay with us, wise man. Teach us the tricks of your trade!

Vinegar is fine but teach us about catsup!

SameOldStory · 06-06-2010, 01:44 PM

Quote:

Originally Posted by beppe

No, no stay with us, wise man. Teach us the tricks of your trade!

Vinegar is fine but teach us about catsup!

It would take someone far wiser than I to do so. There is a hidden monastery in Tibet....

But then I would need to lead you there. It is guarded by the Yeti and few are those who could approach them. Save myself and the monks.

beppe · 06-06-2010, 02:03 PM

Quote:

Originally Posted by SameOldStory

It would take someone far wiser than I to do so. There is a hidden monastery in Tibet....

But then I would need to lead you there. It is guarded by the Yeti and few are those who could approach them. Save myself and the monks.

Again an occasion lost!

Let me try once more.
Lemon Pie?

SameOldStory · 06-06-2010, 03:16 PM

Quote:

Originally Posted by beppe

Again an occasion lost!

Let me try once more.
Lemon Pie?

Please don't mention Lemon Pie! Now you've made me gain 2 pounds.

Maybe I should join the rabbits on my front lawn.

Yes. I'll do that.

beppe · 06-07-2010, 09:21 AM

To all pasta lovers,

Lo Zeno has just posted a set of instructions in the Italian Social group

beppe · 06-07-2010, 09:25 AM

Quote:

Originally Posted by SameOldStory

Please don't mention Lemon Pie! Now you've made me gain 2 pounds.

Maybe I should join the rabbits on my front lawn.

Yes. I'll do that.

Big artists! They all have their peculiarities.

Let me try once more.

Lobster Newberg, the favorite of my NY girlfriend.

GeoffC · 06-07-2010, 10:42 AM

Lemon Meringue ? all I would need is a successful non-egg substitute for the meringue

SameOldStory · 06-07-2010, 12:31 PM

Quote:

Originally Posted by beppe

Big artists! They all have their peculiarities.

Let me try once more.

Lobster Newberg, the favorite of my NY girlfriend.

Are we playing "what's the question"?

The question is-----

"What is almost never, ever, made properly in a restaurant?"

I no longer try to order it. That and Chicken Cordon Bleu.

On several occasions I have been in the ??? Lets call it the "cooking" preparation area of well known restaurants. This is not to be confused with food preparation areas.

What I've seen, more than a few times, were large heated vats with sealed bags of food floating in them.

When ordered they fish it out, cut it open, put it on your plate, and then add whatever sauces and vegetables go with the order.

If you can, ask to tour the kitchen on a slow day. Look for a line of 2 or more large heating vats along with several microwave ovens.

I'm not saying that it can't be good. But it certainly can be better.

And I'm not trying to sound like a snob.

Restaurants are a business, they need to move things along. For the most part they serve good food. A few serve fine food if you're willing to wait.

beppe · 06-07-2010, 12:43 PM

I see what you mean. Turbo cooking, as opposed to cooking with love.
And cooking with love requires time and attention and precisionist care for the details. We had a discussion with Ea about this and the precise kind of lentils in a recipe.

Love is not necessarily love for the people who will eat, but it helps of course.

What I aim to in my amateurish turbo cooking is to prepare every day of the week, and every meal, something that is nourishing and pleasant to eat, so that we can all sit at the table and enjoy each other company and the food. With the cook relaxed and enjoyng also. Microwave, plastic bags, ovens and similar parafernalia help a lot.

beppe · 06-07-2010, 12:45 PM

I said lobster Newberg to tease you. In fact I never had it as good as she made it.

Let me try again. Clam chowder.

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06-06-2010, 04:05 AM	#391
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	I know I should be reading. I know how, I think.

06-06-2010, 11:59 AM	#395
SameOldStory My True Self Posts: 3,126 Karma: 66242098 Join Date: Apr 2010 Location: Trantor, Galactic Center Device: Galaxy Tab 2 7.0	Where did I go wrong? Here I am, lost among the Philistines! A light malt vinegar, good. A dark malt vinegar, better! Mayhap, my wandering is not at end. I'll just have to return to eating Wonder Bread.

06-07-2010, 09:21 AM	#400
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	To all pasta lovers, Lo Zeno has just posted a set of instructions in the Italian Social group

06-07-2010, 10:42 AM	#402
GeoffC Chocolate Grasshopper ... Posts: 27,599 Karma: 20821184 Join Date: Mar 2008 Location: Scotland Device: Muse HD , Cybook Gen3 , Pocketbook 302 (Black) , Nexus 10: wife has PW	Lemon Meringue ? all I would need is a successful non-egg substitute for the meringue

06-07-2010, 12:43 PM	#404
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	I see what you mean. Turbo cooking, as opposed to cooking with love. And cooking with love requires time and attention and precisionist care for the details. We had a discussion with Ea about this and the precise kind of lentils in a recipe. Love is not necessarily love for the people who will eat, but it helps of course. What I aim to in my amateurish turbo cooking is to prepare every day of the week, and every meal, something that is nourishing and pleasant to eat, so that we can all sit at the table and enjoy each other company and the food. With the cook relaxed and enjoyng also. Microwave, plastic bags, ovens and similar parafernalia help a lot.

06-07-2010, 12:45 PM	#405
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	I said lobster Newberg to tease you. In fact I never had it as good as she made it. Let me try again. Clam chowder.

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