What's cookin', good lookin'? Part II

[Collar_N_Cuffs]

Ages ago I was going on about my love for community cook books. This morning I found one of my absolute favourites ( in the wrong room, let alone the wrong shelf). Its called Devon County Fare and it was published by the Deven County Fair committee in Bryn Mawr, Pennsylvania in 1983.

I love this book, I wonder about some of the women who contributed to it when I sit and read it.

I have been through there, it's a stop on the train between a relative's house and Philly. Nice country

 

[MeekMe]

For dinner I'm making a pasta with asparagus and a cream sauce. Special for tonight (having a friend over) I decided to use up the yogurt and made gâteau au yaourt or yogurt cake. I don't want any leftover cream so I'm serving it with lavender infused whipped cream. I hope it comes out well.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

i'm not surprised it's nice country. Every time I read it I am almost inspired to make things I would never want to eat normally. I like jello salads, . They are such a brilliant oddity, but...not keen on meat gelatines. Yet.....some how....when it's in this book and chicken and gelatin is mixed with lots of mayonnaise I think....".I'd try that."

Also, caviar pie? How crazy! I want to try that.

( I am not cooking right now or eating happily right now, so I am 'reading' my meals. This is why I haven't had much cause to contribute here in last few weeks. . Finding this beloved book excited me for providing food for others this summer though. I might just make G a caviar pie for his birthday! )

Yes, I seem to be on a fruit and yoghurt kick right now. Bananas, grapes, apples, melons, yoghurt and granola. And the occasional bit of pasta and meat. I blame it on the increasingly hot weather! I don't want to cook or eat heavy.

 

[midwestyankee]

Yes, I seem to be on a fruit and yoghurt kick right now. Bananas, grapes, apples, melons, yoghurt and granola. And the occasional bit of pasta and meat. I blame it on the increasingly hot weather! I don't want to cook or eat heavy.

You need some more protein in your diet and you seem to be disregarding a free source of it. In fact, with your new removal kit, you're actively rejecting it. All natural, too.

 

[La damnee elle la licorne]

 

[barefootgirl69]

Just pulled blueberry scones out of the oven...too bad they aren't for dinner, they smell so good!

 

[Collar_N_Cuffs]

You need some more protein in your diet and you seem to be disregarding a free source of it. In fact, with your new removal kit, you're actively rejecting it. All natural, too.

Oh great. More nightmares
I'm actually having a crustless, spiderless quiche tonight.
Green chilis and spinach

No caviar pie, G said on the phone that the sound of it makes him a little queasy.

When he is away, in that case

 

[IrisAlthea]

No caviar pie, G said on the phone that the sound of it makes him a little queasy.

I don't seem to be able to figure out how you'd make a caviar pie?
Do you mean caviar as in Beluga? With crust?

 

[La damnee elle la licorne]

 

[IrisAlthea]

I am away from the book but it's something like hard boiled eggs and cream cheese/, one recipe has avocado, then you chill.....( I'll get the recipes.

Then before serving you put a couple of ounces / jar of fish eggs on the top. One recipe says eat with rye bread, the other in this book says to serve with crackers.

Ah, that I can imagine.
There's a popular kind of cheese cake like matjes tarte here.
You make a crust with crumbled dark whole grain rye bread and butter, cover with with a cream chease spread made with matjes and top with heaps of lumpfish roe and sometimes sliced hardboiled eggs in rows.

Something like that?

 

[Collar_N_Cuffs]

Ah, that I can imagine.
There's a popular kind of cheese cake like matjes tarte here.
You make a crust with crumbled dark whole grain rye bread and butter, cover with with a cream chease spread made with matjes and top with heaps of lumpfish roe and sometimes sliced hardboiled eggs in rows.

Something like that?

This talk makes me think of a favourite. Chopped hard boiled egg with butter and .. green onions I think? I would have to look for the recipe. Chilled in a form (like a bowl) then inverted, covered in sour cream, then covered in caviar. Served with toast rounds. Yum yum yum!

 

[La damnee elle la licorne]

 

[IrisAlthea]

This talk makes me think of a favourite. Chopped hard boiled egg with butter and .. green onions I think? I would have to look for the recipe. Chilled in a form (like a bowl) then inverted, covered in sour cream, then covered in caviar. Served with toast rounds. Yum yum yum!

I need to try that!
My dad does a spread a bit like that but with cottage cheese and no caviar and it is loved by the whole family.

Yes, both of these. IRis, no crust, just a shape, but the same flavours. I think it sounds good. I like all the caviar and roe I have had, though I am no expert.

I'd love to have a really good caviar experience where I knew what I was eating and educate myself. Parties Are too distracting.

It probably makes me a heathen but I don't like Beluga.
I give it a try every ten years or so but still no fan.

 

[Collar_N_Cuffs]

I'm going to smoke a pork butt tomorrow, but time is going to be limited. It's probably about a 12 pound butt, and I will only have about 8 hours instead of 12 or more that I would prefer. My thoughts are to half, quarter or third it (it does of course have a bone in it, so will just have to divide it as I can) and smoke it for 8 hours. I am going to marinate it with ingredients to include pineapple, so that will start breaking it down as well.

Does anyone have any experience with this?
If no experience, does anyone have any thoughts about it?

And here is a pre-emptive "NO, I can't change my timeline"

Thanks!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I am just about to bake stem ginger and chocolate biscuits. I have the beginning of a cold, but poor G is streaming with one, so a cookie that packs a caring punch is necessary for him.

I am also quite tempted to make peanut cookies.

Peanut cookies ( as opposed to peanut butter. Cookies) are easy for me to resist, the stem ginger will be harder )

What is stem ginger?
I have not heard this term before...

 

[IrisAlthea]

I'm going to smoke a pork butt tomorrow, but time is going to be limited. It's probably about a 12 pound butt, and I will only have about 8 hours instead of 12 or more that I would prefer. My thoughts are to half, quarter or third it (it does of course have a bone in it, so will just have to divide it as I can) and smoke it for 8 hours. I am going to marinate it with ingredients to include pineapple, so that will start breaking it down as well.

Does anyone have any experience with this?
If no experience, does anyone have any thoughts about it?

And here is a pre-emptive "NO, I can't change my timeline"

Thanks!

Experience would be overstating it, but I do wonder if having pieces with and without bone wouldn't have a certain influence on the result.
Debone and make a pocetta-ish roll or rather two, of it?

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Experience would be overstating it, but I do wonder if having pieces with and without bone wouldn't have a certain influence on the result.
Debone and make a pocetta-ish roll or rather two, of it?

I ended up chunking it into three pieces, and they are on the smoker right now. I did some reading, and it seems that the overall pulled meat will come out a little bit dryer given that there is more surface area, and the texture will be slightly different but that will be fine for my purposes.

Now, I just have to wait 8 more hours to find out.. :l

Preserved ginger maybe?

Preserved in syrup rather than candied dry and hard in sugar.

I'm told they were good, but we're not my best by far and that half dipping them in dark chocolate was too much. They looked good though.

Well I hope they helped him feel better
Thanks for the explanation! I haven't seen that ginger here, perhaps simply because I have not looked for it.

 

[midwestyankee]

I ended up chunking it into three pieces, and they are on the smoker right now. I did some reading, and it seems that the overall pulled meat will come out a little bit dryer given that there is more surface area, and the texture will be slightly different but that will be fine for my purposes.

Now, I just have to wait 8 more hours to find out.. :l

I've seen academic studies proving that vegetarians don't have this problem.


Will be interested in your results nonetheless.

 

[IrisAlthea]

I ended up chunking it into three pieces, and they are on the smoker right now. I did some reading, and it seems that the overall pulled meat will come out a little bit dryer given that there is more surface area, and the texture will be slightly different but that will be fine for my purposes.

Now, I just have to wait 8 more hours to find out.. :l



Well I hope they helped him feel better
Thanks for the explanation! I haven't seen that ginger here, perhaps simply because I have not looked for it.

Report back!

Here we had omelette with feta, wilted baby spinach and shredded zucchini served with avocado and cherry tomato.

 

[Collar_N_Cuffs]

I've seen academic studies proving that vegetarians don't have this problem.


Will be interested in your results nonetheless.

Report back!

Here we had omelette with feta, wilted baby spinach and shredded zucchini served with avocado and cherry tomato.

So far, so good, still impatiently waiting
Your omelette sounds so good, I just love feta but don't buy it very often. No good reason, perhaps I need to change that

 

[La damnee elle la licorne]

 

[IrisAlthea]

So far, so good, still impatiently waiting
Your omelette sounds so good, I just love feta but don't buy it very often. No good reason, perhaps I need to change that

Oh god, I love a really good feta.....crumbly and salty. I prefer it uncooked though...salads or just on bread, though I do cook with it too. And it works with so many things, things I don't classically think of pairing it with. Things like.....Pumpkinseeds, yum. Beetroot, yum.


( all these many years after discovering the term pork butt, and Boston butt, it still makes me smile, so I am smiling at Collar's butt, despite having no advice)

I buy feta in big plastic boxes, so I can fish out a slice or two from the brine when I need it. It is made of a mix of sheep and goat milk and the taste is a word apart from the dry boring kind you often find around here.

Elle, I crumble in the feta at the end, just before it is fully set.

It was very appreciated here I think, because there was a dead silence at the table apart from the munching sounds.