OK maybe not so culinary and not much of an achievement either LOL.

Pita bread made according to the recipe in 'Baking with Julia'. Tasted
good but didn't really puff up the way it is supposed to. Might need
hotter oven temp next time.

Irish soda bread made according to an Irish recipe I have. In the past
it hasn't worked when I used a different recipe; this did work but maybe
needed more buttermilk with our very dry flour.

Peanut butter made from dry-roasted peanuts that were on sale. Used the
meat grinder attachment for the Kitchen Aid with the smaller-hole plate.
Needed to add a spoonful of peanut oil but otherwise was 'delicious'
according to my mother who loves the stuff. Took less time to grind the
peanuts than it did to clean the attachment.

So what were your culinary achievements lately?

Arri London > wrote in :

> So what were your culinary achievements lately?
>

Learning the ways of my smoker and how to clean said beast.
Learned so far spray the racks with cooking spray prior to every
use...make sure of the level of the propane tank...And how much wind
effects temperature. Allow the spent ashes to sit over night before
removal...cuts back on fire hazards (I thought of that one before any
fire incidents). Also discovering which wood chips suit my tastes...seems
oak is my preference so far. Other woods tried are either too strong or
too weak a flavouring agent, so far. Latest learned smoker tip, learned
.....well I read it, after 200F the smoke doesn't 'stick' to the meat as
effectively and that seems to hold true. Coke as a mop leaves a pretty
colour on meats but little flavouring. But apple juice has a better
flavour effect. Maybe simmering the coke to remove some water?

Reading up on Ice Cream as the new Ice Cream maker is on its' way. So far
I haven't found any 'must make' recipes other than 1 previously tried
frozen yogurt recipe I had lost but found again due to help from this
newsgroup. Seems so far once you've found a base that works for you it's
just what to add to it for appealing ice cream.

My work schedule hasn't allowed me to try or make and new (to me)
recipes. Getting in supplies for the up coming 'Season of the Soup' known
by others as Atumn and Winter. And lining up new Soup recipes to play
with.

Thinking about searching for recipes for the up coming Canadian
Thanksgiving (in October) in my Daugther's new house. But with the new
Baby and the recent move and renovations...not sure if she'll be hosting
it. Remind me to ask her. I would like to come up with something nice as
a grandkid is something to be very thankful for.

So affectively my achievements are nill, as no specatuar culinary
thoughts or recipes have been forthcoming from me. But I'm having fun.



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

http://www.judithgreenwood.com
"Arri London" > ha scritto nel messaggio
...
> OK maybe not so culinary and not much of an achievement either LOL.
>
> Pita bread made according to the recipe in 'Baking with Julia'. Tasted
> good but didn't really puff up the way it is supposed to. Might need
> hotter oven temp next time.
>
> Irish soda bread made according to an Irish recipe I have. In the past
> it hasn't worked when I used a different recipe; this did work but maybe
> needed more buttermilk with our very dry flour.
>
> Peanut butter made from dry-roasted peanuts that were on sale. Used the
> meat grinder attachment for the Kitchen Aid with the smaller-hole plate.
> Needed to add a spoonful of peanut oil but otherwise was 'delicious'
> according to my mother who loves the stuff. Took less time to grind the
> peanuts than it did to clean the attachment.
>
> So what were your culinary achievements lately?

Nothing like that, Arri. I did teach a class Monday that was lots of fun.
Six young American girls. They went from awkward to able so fast.

Then yesterday I did a meal for some visitors far away and concentrated on
duck-- it wasn't my oven, LOL. It wasn't too bad, either. Since only the
breasts were baked, they aren't as splattery. I've now a 1 kilo package of
fat and skin to render and the bones are already stock.
--
Food and fashion

Giusi wrote:
>
> http://www.judithgreenwood.com
> "Arri London" > ha scritto nel messaggio
> ...
> > OK maybe not so culinary and not much of an achievement either LOL.
> >
> > Pita bread made according to the recipe in 'Baking with Julia'. Tasted
> > good but didn't really puff up the way it is supposed to. Might need
> > hotter oven temp next time.
> >
> > Irish soda bread made according to an Irish recipe I have. In the past
> > it hasn't worked when I used a different recipe; this did work but maybe
> > needed more buttermilk with our very dry flour.
> >
> > Peanut butter made from dry-roasted peanuts that were on sale. Used the
> > meat grinder attachment for the Kitchen Aid with the smaller-hole plate.
> > Needed to add a spoonful of peanut oil but otherwise was 'delicious'
> > according to my mother who loves the stuff. Took less time to grind the
> > peanuts than it did to clean the attachment.
> >
> > So what were your culinary achievements lately?
>
> Nothing like that, Arri. I did teach a class Monday that was lots of fun.
> Six young American girls. They went from awkward to able so fast.
>
> Then yesterday I did a meal for some visitors far away and concentrated on
> duck-- it wasn't my oven, LOL. It wasn't too bad, either. Since only the
> breasts were baked, they aren't as splattery. I've now a 1 kilo package of
> fat and skin to render and the bones are already stock.
> --
> Food and fashion

MMM! Love duck but it's too expensive around here for my current tight
budget. My London supermarkets used to sell cut-up duck parts so I could
buy and cook enough for one person without spending lots of dosh.

hahabogus wrote:
>
> Arri London > wrote in :
>
> > So what were your culinary achievements lately?
> >
>
> Learning the ways of my smoker and how to clean said beast.
> Learned so far spray the racks with cooking spray prior to every
> use...make sure of the level of the propane tank...And how much wind
> effects temperature. Allow the spent ashes to sit over night before
> removal...cuts back on fire hazards (I thought of that one before any
> fire incidents). Also discovering which wood chips suit my tastes...seems
> oak is my preference so far. Other woods tried are either too strong or
> too weak a flavouring agent, so far. Latest learned smoker tip, learned
> ....well I read it, after 200F the smoke doesn't 'stick' to the meat as
> effectively and that seems to hold true. Coke as a mop leaves a pretty
> colour on meats but little flavouring. But apple juice has a better
> flavour effect. Maybe simmering the coke to remove some water?

Coke as a mop?? That sounds weird. Doesn't the meat colour up as it
smokes?
>
> Reading up on Ice Cream as the new Ice Cream maker is on its' way. So far
> I haven't found any 'must make' recipes other than 1 previously tried
> frozen yogurt recipe I had lost but found again due to help from this
> newsgroup. Seems so far once you've found a base that works for you it's
> just what to add to it for appealing ice cream.

That's more or less what we do. Contemplating the next batch. Possibly a
version of 'rocky road' which I quite like from time to time.
>
> My work schedule hasn't allowed me to try or make and new (to me)
> recipes. Getting in supplies for the up coming 'Season of the Soup' known
> by others as Atumn and Winter. And lining up new Soup recipes to play
> with.

Ah yes! Soup is a definite food group for me!
>
> Thinking about searching for recipes for the up coming Canadian
> Thanksgiving (in October) in my Daugther's new house. But with the new
> Baby and the recent move and renovations...not sure if she'll be hosting
> it. Remind me to ask her. I would like to come up with something nice as
> a grandkid is something to be very thankful for.

Can't help you there. Know very little about Canadian cooking.
>
> So affectively my achievements are nill, as no specatuar culinary
> thoughts or recipes have been forthcoming from me. But I'm having fun.
>
>
That's all that really counts. Eating and cooking should be fun.

Arri London > wrote in :

> Coke as a mop?? That sounds weird. Doesn't the meat colour up as it
> smokes?
>

Turns a loverly mahogany red

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Sep 3, 5:43 pm, Arri London > wrote:
> hahabogus wrote:
>
> > Arri London > wrote :
>
> > > So what were your culinary achievements lately?
>
> > Coke as a mop leaves a pretty
> > colour on meats but little flavouring. But apple juice has a better
> > flavour effect. Maybe simmering the coke to remove some water?
>
> Coke as a mop?? That sounds weird. Doesn't the meat colour up as it
> smokes?
>
Using Coke as a mop makes me visualize having the guy next door come
over and sitting around drinking Bud Light and laughing at each
other's farts. Not fart jokes, mind you. Farts.

--Bryan

My biggest achievement, was successfully cooking breakfast this morning.
I had a house full of guests this holiday weekend, there were 12 of us,
and we were in the kitchen talking, while I was cooking pancakes.
Jackson, the Hell cat, came through the cat door carrying a rat (ok,
maybe it was a mouse). He dropped the rat, it scampered across the
floor, Jackson caught it again, a couple of times. People were shrieking
and jumping up and down, while several people chased the rat all through
the house. Someone caught the rat and set it free. We had a delicious
breakfast in spite of the Tom & Jerry routine.

Becca

"Bobo Bonobo®" > wrote in message
oups.com...
> On Sep 3, 5:43 pm, Arri London > wrote:
>> hahabogus wrote:
>>
>> > Arri London > wrote :
>>
>> > > So what were your culinary achievements lately?
>>
>> > Coke as a mop leaves a pretty
>> > colour on meats but little flavouring. But apple juice has a better
>> > flavour effect. Maybe simmering the coke to remove some water?
>>
>> Coke as a mop?? That sounds weird. Doesn't the meat colour up as it
>> smokes?
>>
> Using Coke as a mop makes me visualize having the guy next door come
> over and sitting around drinking Bud Light and laughing at each
> other's farts. Not fart jokes, mind you. Farts.
>
> --Bryan
>

Well, maybe a side-by-side comparison is in order against your braised
sirloin with your DW as the judge. See who's meat she likes better.

On Mon, 03 Sep 2007 20:12:58 -0500, Becca > wrote:

>My biggest achievement, was successfully cooking breakfast this morning.
>I had a house full of guests this holiday weekend, there were 12 of us,
>and we were in the kitchen talking, while I was cooking pancakes.
>Jackson, the Hell cat, came through the cat door carrying a rat (ok,
>maybe it was a mouse). He dropped the rat, it scampered across the
>floor, Jackson caught it again, a couple of times. People were shrieking
>and jumping up and down, while several people chased the rat all through
>the house. Someone caught the rat and set it free. We had a delicious
>breakfast in spite of the Tom & Jerry routine.
>
>Becca

I'm laughing hysterically, what a great story.
I could just see this going on.
I'm glad all turned our well.

koko
---
http://www.kokoscorner.typepad.com
updated 9/03

"There is no love more sincere than the love of food"
George Bernard Shaw

"Arri London" > ha scritto nel messaggio
...
>
>
> Giusi wrote:
>>
>> http://www.judithgreenwood.com
>> "Arri London" > ha scritto nel messaggio
>> ...
>> > OK maybe not so culinary and not much of an achievement either LOL.
>> >
>> > Pita bread made according to the recipe in 'Baking with Julia'. >> >
>> > Irish soda bread made according to an Irish recipe I have.
>> > Peanut butter made from dry-roasted peanuts that were on sale. .
>> >
>> > So what were your culinary achievements lately?
>>
>> Then yesterday I did a meal for some visitors far away and concentrated
>> on
>> duck-- it wasn't my oven, LOL.
>
> MMM! Love duck but it's too expensive around here for my current tight
> budget. My London supermarkets used to sell cut-up duck parts so I could
> buy and cook enough for one person without spending lots of dosh.

It's not cheap here, either, but it was on sale as this is duck season. It
was just under ?6 per kilo. I bought two for a bit over ?27 and managed to
make duck ragù for 8, and roasted breasts for 8 from them. Not one to
waste, I brought home the scraps and boned out carcasses for the stock and
today's rendering for fat for potatoes some future gig.
--
http://www.judithgreenwood.com