|
I grew up in a small town in the midwest and I have an old user-submitted recipe book from '78. I was thinking of either scanning it into a PDF or retyping them all out and posting it here. Would there be any interest in that?
|
#
?
Mar 10, 2013 18:29
|
|
|
|
| # ? May 20, 2024 16:08 |
|
|
PureEvil6_13 posted:I grew up in a small town in the midwest and I have an old user-submitted recipe book from '78. I was thinking of either scanning it into a PDF or retyping them all out and posting it here. Would there be any interest in that? Hell yes
|
|
#
?
Mar 10, 2013 20:03
|
|
|
How much Jell-O and cream of mushroom soup are we talking about here?
|
|
#
?
Mar 10, 2013 20:21
|
|
|
Sjurygg posted:How much Jell-O and cream of mushroom soup are we talking about here? Enough to feed the ladies knitting club with enough leftovers for the hungry menfolk coming from the church voters meeting.
|
|
#
?
Mar 10, 2013 22:17
|
|
|
Serious talk I love Midwestern cookbooks, if only for the baked goods section. So much good eatin there.
|
|
#
?
Mar 10, 2013 22:40
|
|
|
I have 'accidentally' bought 2.5 kilograms of salami. I'm going to freeze a lot, but anyone got any recipes? WTF was I thinking?! Edit: it's a solid sausage, the size of a forearm!
|
|
#
?
Mar 10, 2013 23:13
|
|
Mofette posted:I have 'accidentally' bought 2.5 kilograms of salami. I'm going to freeze a lot, but anyone got any recipes? WTF was I thinking?! 5 lbs of crackers. Or, maybe get some other meats and go nuts with a few of these excellent things: http://en.wikipedia.org/wiki/Muffuletta Recipe here: http://www.nolacuisine.com/2005/07/17/muffuletta-sandwich-recipe/
|
|
|
#
?
Mar 10, 2013 23:30
|
|
|
Mofette posted:I have 'accidentally' bought 2.5 kilograms of salami. I'm going to freeze a lot, but anyone got any recipes? WTF was I thinking?! Just eat it, occasionally, like you're taking bites off a really big phallic meat apple.
|
|
#
?
Mar 11, 2013 00:41
|
|
|
FishBulb posted:Just eat it, occasionally, like you're taking bites off a really big phallic meat apple. All I can think of https://www.youtube.com/watch?v=87FtMulwolY
|
|
#
?
Mar 11, 2013 00:44
|
|
|
Casu Marzu posted:Serious talk I love Midwestern cookbooks, if only for the baked goods section. So much good eatin there. The first half of the book is appetizers, soups, salads and main courses. The second half is all desserts. Plus there are about 9 different recipes for pickled cucumbers, the longest one takes about 2 weeks to prepare.
|
|
#
?
Mar 11, 2013 02:04
|
|
|
PureEvil6_13 posted:The first half of the book is appetizers, soups, salads and main courses. The second half is all desserts. Why have you not started this thread yet.
|
|
#
?
Mar 11, 2013 02:29
|
|
|
Got a special meal coming up for the girlfriend. I want to cook one of my favourite recipes - maple whiskey salmon (she loves salmon and whiskey, so gently caress yeah) - albeit in tweaked form given that I have no oven here (why does no-one own an oven in Japan, seriously?). I'll be pan-frying the salmon with basic seasoning and then using what would usually be the glaze reduced a little more as a sauce (sparingly). In terms of accompaniments I was thinking of sauteeing some nice potatoes, mushrooms and spinach but I'm slightly worried it'll be a little oily. What say you, goons? Also wine, preferably red (red says romance more than white in my mind). I'm thinking a nice light Pinot Noir, not too sweet. Again, reckon I'm on the right track?
|
|
#
?
Mar 11, 2013 05:09
|
|
|
So I was able to get what is definitely real saffron, and it was about $5/gram. The guy wanted to sell me two ten-gram boxes, I have no idea what I would do with that much saffron. He started out at a much higher price, and I think I could have talked him down even further, but I kind of wanted to get away from the aromatic wood they were burning in the stall. He also really wanted to sell me perfume. My first batch of saffron rice was delicious, though I think I cooked it a little too hard - the grains broke and it came out kind of mushy. I'll be a little more gentle next time. I could eat buckets and buckets of saffron rice, but is there something else I should use this for?
|
|
#
?
Mar 11, 2013 07:03
|
|
|
ShadyNasty posted:Got a special meal coming up for the girlfriend. I want to cook one of my favourite recipes - maple whiskey salmon (she loves salmon and whiskey, so gently caress yeah) - albeit in tweaked form given that I have no oven here (why does no-one own an oven in Japan, seriously?). Maybe cube and roast the potatoes instead. Then saute the mushrooms and spinach to top the salmon with? While salmon is a heartier, fattier fish, I dunno if I'd serve a red with it. I'd think a more acidic white would be nice, something like a really dry German Riseling?
|
|
#
?
Mar 11, 2013 07:56
|
|
|
Casu Marzu posted:Maybe cube and roast the potatoes instead. I have no oven, which is the problem here. If I did, I'd probably be cooking the salmon in there with a glaze as well. Certainly white wine seems more standard with salmon, but reading around, Pinot Noir seems to also be recommended because it's not too full-on as far as reds go. I've never tried the combination myself (I'm generally not a huge wine drinker anyway). Nelson Mandela fucked around with this message at 10:08 on Mar 11, 2013 |
|
#
?
Mar 11, 2013 10:05
|
|
ShadyNasty posted:I have no oven, which is the problem here. If I did, I'd probably be cooking the salmon in there with a glaze as well. Bake the potatoes in a microwave, mash them and whip in some butter / sauteed garlic and any herbs / seasonings. Shape this into small pancakes and just brown each side in your skillet maybe? I've done this before and had corned beef over it along with either spinach or asparagus and a hollandaise sauce.
|
|
|
#
?
Mar 11, 2013 11:55
|
|
|
Here's an odd question for you guys. I'm going to camp for 2 weeks in the stupid dead heat of August with about 9 other people. I am in charge of most meals. I need stuff that can hold up in the weather without refrigeration or minimum refrigeration. I won't be cooking every meal for everyone, there's no schedule or anything like that, but I need to be prepared for a bunch of probably very hungry adults at times. Also, it's going to be outside, so bugs may be a concern, so it really should be able to survive in a cooler or sealed container. Space is no concern and my primary cooking surface will be portable gas grills and stoves, though I will have a fire and spit. Ice is available but the less refrigerated things I have to deal with the better, because it involves carrying the bags or blocks nearly 2 miles. I know from experience that potatoes and onions hold up pretty well, so those will probably be a mainstay.
|
|
#
?
Mar 11, 2013 13:30
|
|
|
RazorBunny posted:I could eat buckets and buckets of saffron rice, but is there something else I should use this for? The guy at the souk could probably have told you! A single thread of saffron per pot for tea and coffee is fairly common in areas where saffron is cheap.
|
|
#
?
Mar 11, 2013 13:32
|
|
|
Breaky posted:Bake the potatoes in a microwave, mash them and whip in some butter / sauteed garlic and any herbs / seasonings. Shape this into small pancakes and just brown each side in your skillet maybe?
|
|
#
?
Mar 11, 2013 15:04
|
|
|
Saint Darwin posted:Here's an odd question for you guys. I'm going to camp for 2 weeks in the stupid dead heat of August with about 9 other people. I am in charge of most meals. I need stuff that can hold up in the weather without refrigeration or minimum refrigeration. Potatoes, onions, beans. If you have some cast iron, you can just cook poo poo in the coals of the fire, too. Cornbread would be a good option if you're up for baking something. As is regular flatbread, especially with a gas-powered grill or stove at your disposal. Eggs are probably fine, too, though I understand if you're too squeamish about bringing them along. Most vegetables would be fine. Bananas and oats for breakfast. Cured meats, if you eat meat.
|
|
#
?
Mar 11, 2013 15:16
|
|
|
Last year I was able to keep meat safe enough that nobody got sick (the true benchmark of any cook) it was just a pain. I think I will still have some but just much smaller than in normal meals, so instead of a ham steak and beans/rice, chopped pieces of ham in the beans/rice, etc. I am also thinking of making a ton of jerky. I made some last year and it was good to have around, but I was so paranoid about running out I barely ate any. The only issue with that is I will have to start making it WEEKS in advance for so many people for so long, since it takes roughly a day to turn 5 lbs of meat into jerky with my current setup. I'll probably also have cans of stew and such for the most lazy/drunk of nights.
|
|
#
?
Mar 11, 2013 15:22
|
|
|
Saint Darwin posted:Last year I was able to keep meat safe enough that nobody got sick (the true benchmark of any cook) it was just a pain. I think I will still have some but just much smaller than in normal meals, so instead of a ham steak and beans/rice, chopped pieces of ham in the beans/rice, etc. Honestly while I'm a big fan of DIY jerky (I started doing it when I was 10, only stopped when I stopped eating meat) I'd recommend just buying a boatload of it right before your trip. It'll be a lot easier on you and unless you don't value your time at all, doing this much yourself isn't worth it. Plus I bet even you'd get tired of the smell after so long. Don't forget your can opener if you're bringing a bunch of canned goods. :V
|
|
#
?
Mar 11, 2013 15:34
|
|
|
I just discovered that my roommate has a meat grinder that he completely forgot about. What cuts of beef do you recommend we try? We tend to buy ground beef for casseroles, stews, chili, and pasta meat sauces.
|
|
#
?
Mar 11, 2013 16:46
|
|
|
Aleator posted:I just discovered that my roommate has a meat grinder that he completely forgot about. What cuts of beef do you recommend we try? We tend to buy ground beef for casseroles, stews, chili, and pasta meat sauces. 2 lbs lean sirloin, 1 lb fatty bacon, grind together, form into patties, grill, thank me.
|
|
#
?
Mar 11, 2013 16:54
|
|
Saint Darwin posted:Here's an odd question for you guys. I'm going to camp for 2 weeks in the stupid dead heat of August with about 9 other people. I am in charge of most meals. I need stuff that can hold up in the weather without refrigeration or minimum refrigeration. Eggs, canned corned beef (both will work with the potatoes and onins nicely). Lots of oatmeal, honey. Dried salami / other charcuterie etc that you can throw in with beans or eggs. Rice is good too to make up and add to some canned items. ShadyNasty posted:This sounds great - think I'll give it a shot. Thanks! Glad to help. Let me know how it goes! You could probably melt some cheese into those too now that I think about it.
|
|
|
#
?
Mar 11, 2013 17:18
|
|
|
As for a (vague) question of my own: Lately I've been in the habit of cooking up lunches on Sunday for the entire week. I like to make things that are protein heavy, but also have a lot of straight vegetables and/or complex carbs in it. If I just make lots of carbs I get really sleepy and if I go with just straight protein it's usually an issue of cost. The idea here is to make stuff on sunday that will play nice with tupperware that I can plate out that night for the next 5 days. I've started to exhaust my current recipe rotation which has been: Crockpot cheap pork roast or tenderloin (or kielbasa) with cabbage and mirepoix vegetables. Crockpot chicken with mirepoix and collard greens or kale cheap cuts of beef or pork with baked sweet potatoes and collard greens Occasionally I'll make a big pot of chicken and sausage jambalaya, redbeans and rice with a ham hock, or roast beef and potatoes but I'm trying to stay away from rice, pasta and potatoes as a major part of the diet. My gf eats mostly paleo and it has influenced me to lean more in that direction dietwise. So, any nice bulk size recipes that you guys make on the cheap that come to mind?
|
|
|
#
?
Mar 11, 2013 17:28
|
|
|
Breaky posted:Glad to help. Let me know how it goes! You could probably melt some cheese into those too now that I think about it. They sound really nice, would it work with boiled potatoes as well maybe? I don't have a microwave and I'm too lazy to bake potatoes in the oven 
|
|
#
?
Mar 11, 2013 17:32
|
|
Gerblyn posted:They sound really nice, would it work with boiled potatoes as well maybe? I don't have a microwave and I'm too lazy to bake potatoes in the oven Yes I think so. I don't recall where I saw them first, possibly just came across them in a restaurant. Essentially you just make a fairly thick bowl of mashed potatoes, putting in whatever sauteed vegetable / herb / butter / cheese you wish. Then you just flatten that out and cook them until they brown on each side. All you're getting is that nice browned flavor of the potatoes that you'd probably be shooting for with some sort of oven bake of them. I've made it once or twice and used them as a bed of starches in lieu of pasta or polenta when I didn't have any laying around. Just about any kind of meat with a nice potent sauce will stack up good with it.
|
|
|
#
?
Mar 11, 2013 17:38
|
|
|
Breaky posted:Yes I think so. I don't recall where I saw them first, possibly just came across them in a restaurant. Essentially you just make a fairly thick bowl of mashed potatoes, putting in whatever sauteed vegetable / herb / butter / cheese you wish. Then you just flatten that out and cook them until they brown on each side. All you're getting is that nice browned flavor of the potatoes that you'd probably be shooting for with some sort of oven bake of them. Cool! Last time I made potato cakes they were a disaster, too much flour made them taste like weird, chewy, cheese and potato pancakes. Hopefully these will turn out better! As for your question, have you considered making things like Jambalaya or maybe some type of Paella/Risotto using Spelt instead of rice?
|
|
#
?
Mar 11, 2013 17:42
|
|
|
Aleator posted:I just discovered that my roommate has a meat grinder that he completely forgot about. What cuts of beef do you recommend we try? We tend to buy ground beef for casseroles, stews, chili, and pasta meat sauces. 2:1:1 sirloin:chuck:short rib
|
|
#
?
Mar 11, 2013 18:12
|
|
Gerblyn posted:Cool! Last time I made potato cakes they were a disaster, too much flour made them taste like weird, chewy, cheese and potato pancakes. Hopefully these will turn out better! Interesting. I've never even thought about using spelt in place of rice. Any tips for that? I'll try to read up on it in the meantime. Thanks!
|
|
|
#
?
Mar 11, 2013 18:17
|
|
|
RazorBunny posted:So I was able to get what is definitely real saffron, and it was about $5/gram. The guy wanted to sell me two ten-gram boxes, I have no idea what I would do with that much saffron. He started out at a much higher price, and I think I could have talked him down even further, but I kind of wanted to get away from the aromatic wood they were burning in the stall. He also really wanted to sell me perfume. When my grandmother was newly-wed she went grocery shopping, not having had much experience of running a kitchen. She asked the grocer for a pound of saffron. (She ended up being a really good cook, especially of puddings. RIP)
|
|
#
?
Mar 11, 2013 18:24
|
|
|
Breaky posted:Interesting. I've never even thought about using spelt in place of rice. Any tips for that? I'll try to read up on it in the meantime. Thanks! Not really. I've only done it once when making a risotto, and the recipe was exactly the same apart from pre-soaking the spelt for a while before using it. I couldn't tell it from normal rice in the end, though the risotto was pretty rich and goopy.
|
|
#
?
Mar 11, 2013 18:26
|
|
Gerblyn posted:Not really. I've only done it once when making a risotto, and the recipe was exactly the same apart from pre-soaking the spelt for a while before using it. I couldn't tell it from normal rice in the end, though the risotto was pretty rich and goopy. More than half of my risotto's end up like that anyway so I should be good! Gonna look for some next trip to market.
|
|
|
#
?
Mar 11, 2013 18:54
|
|
|
Is kielbasa always disgustingly inedible? Or is it just the cheap brands?
|
|
#
?
Mar 11, 2013 19:01
|
|
|
The Juggernaut posted:Is kielbasa always disgustingly inedible? Or is it just the cheap brands? Good kielbasa is pretty good stuff. You should upgrade. Ideally to something where the label is either entirely in Polish, or nonexistant because it's made by a Polish butcher. Russian kielbasy is also good if you can find it.
|
|
#
?
Mar 11, 2013 19:10
|
|
|
zerox147o posted:Why have you not started this thread yet. Ok I will, it will take some time. I might retype it all out that way I don't have to go and take old ladies' names off. Is there someone I can contact to make sure I don't break any rules about posting it?
|
|
#
?
Mar 11, 2013 19:38
|
|
|
PureEvil6_13 posted:Ok I will, it will take some time. I might retype it all out that way I don't have to go and take old ladies' names off. Is there someone I can contact to make sure I don't break any rules about posting it? Make sure to include http://vintagerecipecards.com/2011/06/15/ham-and-bananas-hollandaise/
|
|
#
?
Mar 11, 2013 19:41
|
|
|
Mr. Wiggles posted:Good kielbasa is pretty good stuff. You should upgrade. Ideally to something where the label is either entirely in Polish, or nonexistant because it's made by a Polish butcher. Russian kielbasy is also good if you can find it. I've always had this idea in my head that I liked kielbasa but I don't ever remember trying it. The last one I tried maybe have ruined me forever. It was called Kayem.
|
|
#
?
Mar 11, 2013 19:53
|
|
|
|
| # ? May 20, 2024 16:08 |
|
|
The Juggernaut posted:I've always had this idea in my head that I liked kielbasa but I don't ever remember trying it. The last one I tried maybe have ruined me forever. It was called Kayem. That looks like pretty much the same thing as Hillshire Farm or whatever.
|
|
#
?
Mar 11, 2013 20:10
|
|