Jeanne in Georgia *lol*: What are you thinking of making for dinner tonight?

[Guest guest]

I think you should write cookbooks!

Like the dumb vegetarian's guide to cooking. *lol*

You are right, some cookbooks give too many

fancy-schmancy detailed instructions which

I believe often intimidates the novice cook.

I think that is why those cooking shows on FoodTV

are so helpful. I wish they had that channel when

I was 19 and going to college.

 

~ PT ~

 

What terrible discipline it takes to live harmoniously.

~ Angela Carter

~~~*~~~*~~~>

, treazure noname <treazured

wrote:

 

> Tofu Cacciatore (South Beach Cookbook)

 

> Uh huh. Or make it my way. Saute peppers, onion, garlic till transluscent.

Toss in

crockpot. Dunk tomatoes in boiling water from kettle,remove skin, throw skins

into bowl

for compost, chop tomatoes. Dump in crockpot. Toss in tomato paste, herbs,

allspice,

wine. (At this point I also threw in black olives because we love black

olives.) Walk away

from the crockpot. Ignore it. It doesn't heat the kitchen and the cats cannot

get into the

thing. (Yet.) Squash tofu, dry it, sprinkle with mixture of oil, basil,

oregano and whatever

else is looking good that the deer and rabbits haven't eaten. Throw it in the

fridge to wait

till 'tis time to assemble dinner. Then fry, toss in baking dish, throw on

sauce, bake till

done. Eat.

>

> Why oh why do cookbooks try to make the easy look like it is sooo

complex?Want to

know how to make puff pastry? water, butter, flour. Mix paste, chill. Roll out

paste, put on

chilled slab butter, fold paste over, roll. Chill. Roll, fold, chill. Roll,

fold, chill. Voila.

>

> Jeanne in Georgia

[Guest guest]

LOL PT! Actually I did write a cookbook once, printed and bound. Made about

12 copies and gave them for Yule presents to my kids and some friends. Since it

was pre-PC and I didn't have a Mac, it was written on a typewriter and word

processor. One of these days I'll get a scanner and scan the surviving copy

into my PC. (or the kitchen Mac) Right now it makes a good cat bed.

 

Yeah, I really do think that cookbooks and cooking shows try to make it too

too too bloody hard. Once one has the basics (science) (and you don't honestly

need to go to Cordon Bleu or CIA), it comes down to art. I've known a number of

pro chefs who did not have a palate. When I watch Hell's Kitchen, I wince every

time they show the " chef's " sucking away on cigarettes and swilling down booze.

No wonder they couldn't tell that the pate was made of hot dogs. Sheesh.

 

In my experience, some of the recipes with just a few ingredients (chapatis)

are the biggest bears to make, while some dishes that have a huge restaurant

reputation and are big sellers (Boeuf en cocotte aka Beef Wellington) are a no

brainer to make. Weird. Go figure. Of course personally, I'd rather have some

home-cooked beans and a couple of tortillas or a salad fresh from the garden.

IMO, it is less the fancy schmancy ingredients and more the art and heart that

are put into the food. But what would " I " know, I eschew trendy!!

 

Lessee, dinner tonight.

Yin Yang Soup (so easy. Spicy Cream of Carrot, Cream of Sweet Corn soups.

Base of carrot soup in bowl, ladle cream of corn soup in yin yang shape. For

grandkids I make smiley faces or tic tac toe)

Tossed salad with every veggie in the yard and fridge

Croissants

 

 

~ PT ~ <patchouli_troll wrote:

New Message Search

Find the message you want faster. Visit your group to try out the improved

message search.

 

 

 

 

Share feedback on the new changes to Groups

 

 

Recent Activity

 

31

New Members

 

2

New Photos

 

Visit Your Group