http://www.recfoodcooking.com/

Thanks go to Virginia Tadrzynski (ginny) for this survey.
--
Cheers
Chatty Cathy

Food is an important part of a balanced diet. - Fran Lebowitz

ChattyCathy wrote on Sat, 01 Mar 2008 16:35:38 +0200:

C> http://www.recfoodcooking.com/

C> Thanks go to Virginia Tadrzynski (ginny) for this survey.

I did answer yes to being turned off by the results of a
published good-looking recipe but more commonly the dish turns
out to be uninteresting and not worth repeating.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

ChattyCathy wrote:
>
> http://www.recfoodcooking.com/
>
> Thanks go to Virginia Tadrzynski (ginny) for this survey.
> --
> Cheers
> Chatty Cathy
>
> Food is an important part of a balanced diet. - Fran Lebowitz

Never. I'm good enough at analyzing a recipe and assessing the likely
results to avoid any terrible results, and indeed anticipate
deficiencies and adjust the recipe to compensate.

On Sat, 01 Mar 2008 16:35:38 +0200, ChattyCathy
> wrote:

>http://www.recfoodcooking.com/
>
>Thanks go to Virginia Tadrzynski (ginny) for this survey.

Recently I made a waffle recipe that looked like the trouble might be
worth it. It had 11 ingredients. It called for a mix of milk and
buttermilk, separating the eggs, whipping the whites, and folding them
in at the end. A box mix would have provided better results. Next
time I'll just use a plain simple recipe.

Lou

Pete wrote on Sat, 01 Mar 2008 08:59:39 -0600:

PC> ChattyCathy wrote:
??>>
??>> http://www.recfoodcooking.com/
??>>
??>> Thanks go to Virginia Tadrzynski (ginny) for this survey.

PC> Never. I'm good enough at analyzing a recipe
PC> and assessing the likely results to avoid any terrible
PC> results, and indeed anticipate deficiencies and adjust the
PC> recipe to compensate.

Good for you Pete! I wish I had your abilities and confidence
:-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Sat, 01 Mar 2008 15:04:39 GMT, "James Silverton"
> wrote:

> Pete wrote on Sat, 01 Mar 2008 08:59:39 -0600:
>
> PC> ChattyCathy wrote:
> ??>>
> ??>> http://www.recfoodcooking.com/
> ??>>
> ??>> Thanks go to Virginia Tadrzynski (ginny) for this survey.
>
>PC> Never. I'm good enough at analyzing a recipe
>PC> and assessing the likely results to avoid any terrible
>PC> results, and indeed anticipate deficiencies and adjust the
>PC> recipe to compensate.
>
>Good for you Pete! I wish I had your abilities and confidence
>:-)

I'm pretty good at picking out the good from bad too, but sometimes I
goof too. I think the occasional mistake only makes me better in the
kitchen.

Lou

Lou Decruss > wrote in message
...
[snip]
> I'm pretty good at picking out the good from bad
> too, but sometimes I goof too. I think the occasional
> mistake only makes me better in the kitchen.

Bingo!

If you don't make occasional mistakes, you aren't good enough
to recognize them and will repeat them.

ObTopic: Steak au Poivre
Gourmet January 1994
Servings: Serves 2.

Can be prepared in 45 minutes or less.

Ingredients
1 tablespoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon dried green peppercorns
1 teaspoon fennel seeds
2 boneless shell steaks (3/4 pound each, about 1 1/4 inches
thick)
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 tablespoons heavy cream
2 tablespoons Cognac or brandy

Preparation
In a heavy-duty sealable plastic bag or between 2 sheets of wax
paper crush peppercorns and fennel seeds coarse with bottom of
a heavy skillet. Pat steaks dry and coat both sides with
peppercorn mixture. In a 10-inch heavy skillet heat butter and
oil over moderate heat until hot but not smoking and cook
steaks for 4 to 5 minutes on each side for medium rare. Season
steaks with salt and transfer to plates.

Pour off excess fat from skillet and add cream and Cognac. Boil
mixture, scraping up browned bits, until sauce thickens and
coats back of spoon, about 1 minute. Season sauce with salt and
spoon over steaks.

The Ranger

"The Ranger" > wrote in news:13sitmjn4lcthf7
@corp.supernews.com:

> Lou Decruss > wrote in message
> ...
> [snip]
>> I'm pretty good at picking out the good from bad
>> too, but sometimes I goof too. I think the occasional
>> mistake only makes me better in the kitchen.
>
> Bingo!
>
> If you don't make occasional mistakes, you aren't good enough
> to recognize them and will repeat them.
>
> ObTopic: Steak au Poivre
> Gourmet January 1994
> Servings: Serves 2.
>
> Can be prepared in 45 minutes or less.
>
> Ingredients
> 1 tablespoon black peppercorns
> 1 teaspoon white peppercorns
> 1 teaspoon dried green peppercorns
> 1 teaspoon fennel seeds
> 2 boneless shell steaks (3/4 pound each, about 1 1/4 inches
> thick)
> 1 tablespoon unsalted butter
> 1 tablespoon vegetable oil
> 3 tablespoons heavy cream
> 2 tablespoons Cognac or brandy
>
> Preparation
> In a heavy-duty sealable plastic bag or between 2 sheets of wax
> paper crush peppercorns and fennel seeds coarsely with bottom of
> a heavy skillet. Pat steaks dry and coat both sides with
> peppercorn mixture. In a 10-inch heavy skillet heat butter and
> oil over moderate heat until hot but not smoking and cook
> steaks for 4 to 5 minutes on each side for medium rare. Season
> steaks with salt and transfer to plates.
>
> Pour off excess fat from skillet and add cream and Cognac. Boil
> mixture, scraping up browned bits, until sauce thickens and
> coats back of spoon, about 1 minute. Season sauce with salt and
> spoon over steaks.
>
> The Ranger
>
>
>

Except for the fennel seeds looks taken from J child's first book. Also
J. Child advises putting the crushed pepper into shallow slits in the
steak.

--

The house of the burning beet-Alan

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

hahabogus > wrote in message
...
> "The Ranger" > wrote in
> :
>> Lou Decruss > wrote in message
>> ...
>> [snip]
>>> I'm pretty good at picking out the good from bad
>>> too, but sometimes I goof too. I think the occasional
>>> mistake only makes me better in the kitchen.
>>
>> Bingo!
>>
>> If you don't make occasional mistakes, you aren't
>> good enough to recognize them and will repeat them.
>>
>> ObTopic: Steak au Poivre
>> Gourmet January 1994
>> Servings: Serves 2.
>>
>> Can be prepared in 45 minutes or less.
>>
>> Ingredients
>> 1 tablespoon black peppercorns
>> 1 teaspoon white peppercorns
>> 1 teaspoon dried green peppercorns
>> 1 teaspoon fennel seeds
>> 2 boneless shell steaks (3/4 pound each, about 1
>> 1/4 inches thick)
>> 1 tablespoon unsalted butter
>> 1 tablespoon vegetable oil
>> 3 tablespoons heavy cream
>> 2 tablespoons Cognac or brandy
>>
>> Preparation
>> In a heavy-duty sealable plastic bag or between 2
>> sheets of wax paper crush peppercorns and fennel
>> seeds coarsely with bottom of a heavy skillet. Pat
>> steaks dry and coat both sides with peppercorn
>> mixture. In a 10-inch heavy skillet heat butter and
>> oil over moderate heat until hot but not smoking
>> and cook steaks for 4 to 5 minutes on each side
>> for medium rare. Season steaks with salt and
>> transfer to plates.
>>
>> Pour off excess fat from skillet and add cream and
>> Cognac. Boil mixture, scraping up browned bits,
>> until sauce thickens and coats back of spoon, about
>> 1 minute. Season sauce with salt and spoon over steaks.
>>
> Except for the fennel seeds looks taken from J child's first
> book. Also J. Child advises putting the crushed pepper
> into shallow slits in the steak.

Interesting. I didn't know either of those bits of trivia. I'll
bet those slits would allow better distribution of the
peppercorns'' kick, though.

The Ranger

"ChattyCathy" > wrote

> http://www.recfoodcooking.com/

I thought these pork chops in a lemon cream sauce sounded
tasty, and being that they were cooked in a foil packet, I was
interested to see how it would turn out.

The lemon curdled the cream. Of course. For whatever
reason I figured the recipe would overcome this natural
result but, no, it looked like barf. (laugh)

That's just one incident that comes to mind ... it's happened
other times, too. Some of the best recipes I know contain
ingredients that sounded awful together, I'm not good at
figuring out the result from looking at the recipe.

nancy

On Sat, 01 Mar 2008 15:09:41 GMT, Lou Decruss > wrote:

>On Sat, 01 Mar 2008 15:04:39 GMT, "James Silverton"
> wrote:
>
>> Pete wrote on Sat, 01 Mar 2008 08:59:39 -0600:
>>
>> PC> ChattyCathy wrote:
>> ??>>
>> ??>> http://www.recfoodcooking.com/
>> ??>>
>> ??>> Thanks go to Virginia Tadrzynski (ginny) for this survey.
>>
>>PC> Never. I'm good enough at analyzing a recipe
>>PC> and assessing the likely results to avoid any terrible
>>PC> results, and indeed anticipate deficiencies and adjust the
>>PC> recipe to compensate.
>>
>>Good for you Pete! I wish I had your abilities and confidence
>>:-)
>
>I'm pretty good at picking out the good from bad too, but sometimes I
>goof too. I think the occasional mistake only makes me better in the
>kitchen.
>
sometimes you just go with it and discover that you really *do* like
the combination of ingredients.

--
See return address to reply by email
remove the smile first

sf wrote on Sat, 01 Mar 2008 10:31:11 -0800:

??>> On Sat, 01 Mar 2008 15:04:39 GMT, "James Silverton"
??>> > wrote:
??>>
??>>> Pete wrote on Sat, 01 Mar 2008 08:59:39 -0600:
??>>>
PC>>>> ChattyCathy wrote:
??>>>>>
??>>>>> http://www.recfoodcooking.com/
??>>>>>
??>>>>> Thanks go to Virginia Tadrzynski (ginny) for this
??>>>>> survey.
??>>>
PC>>>> Never. I'm good enough at analyzing a recipe
PC>>>> and assessing the likely results to avoid any terrible
PC>>>> results, and indeed anticipate deficiencies and adjust
PC>>>> the recipe to compensate.
??>>>
??>>> Good for you Pete! I wish I had your abilities and
??>>> confidence :-)
??>>
??>> I'm pretty good at picking out the good from bad too, but
??>> sometimes I goof too. I think the occasional mistake only
??>> makes me better in the kitchen.
??>>
s> sometimes you just go with it and discover that you really
s> *do* like the combination of ingredients.

I was replying to a post in another group when I remembered
another "look good". It might have been the presenter but she
had a recipe for what she called her ur-marinara sauce. It was
marinara sauce but uncooked and I won't try it again!


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Sat, 01 Mar 2008 18:48:42 GMT, "James Silverton"
> wrote:

>I was replying to a post in another group when I remembered
>another "look good". It might have been the presenter but she
>had a recipe for what she called her ur-marinara sauce. It was
>marinara sauce but uncooked and I won't try it again!

There's an entire movement toward raw food!
http://www.rawfoods.com/recipes/


--
See return address to reply by email
remove the smile first

On Mar 1, 9:35 am, ChattyCathy > wrote:
> http://www.recfoodcooking.com/
>
> Thanks go to Virginia Tadrzynski (ginny) for this survey.

My sister claims that you should be able to look at a recipe and know
whether it will work well or not. I think she's full of it.

I'm making the food for a cookies and punch reception tonight, and a
woman from a mailing list offered to send me several recipes she
likes. The first one I made said to roll the dough to 1"--I would
have gotten 10 cookies out of it. After writing to her, she said it
should be 1/8". which is what I had rolled them out to, and got 88
cookies, which were sandwiched into 44 lemon cream filled.

I should have known better than to try another of her recipes, but
they were Swedish Rose cookies, which are another name for thumbprint
cookies. Butter, sugar, and flour. I knew that wasn't right, and
looked up a couple of recipes in books I have. all of them added eggs
(along with flavoring, baking powder,or nuts.) I added eggs until I
had a good dough. Got 8 dozen out of that one.

Also made Barb's Outrageous Brownies (boy version). Got 6 dozen
cased brownies out of that.

Also made Jordan Marsh Blueberry muffins in the mini-version. 4
dozen.

Also made Molassas cookies. 12 dozen of those.

The last three came out beautifully, as always. (thanks Barb for the
brownies, Mom for the muffins, and Mimi Hiller for the book witht he
Molassas cookies.)

I've got a bundt pan in the freezer with some of the punch and
raspberries, and a 3 gallon punch bowl and 5 gallons of punch and
soda.

Leftovers will go to my meeting on Sunday, of 16 adult women.

Leftovers from that will go home with my stepson, to school with my
DD, and work, mine and DH's, where they will disappear.

maxine in ri
"Stop me before I bake again!"

On Mar 1, 9:35 am, ChattyCathy > wrote:

Oh yes, Mimi. She shared what in her house is a favorite recipe for
chicken with saffron.
DH ate it, but we both decided once was one time too many.

maxine in ri

"The Ranger" wrote
>> I'm pretty good at picking out the good from bad
>> too, but sometimes I goof too. I think the occasional
>> mistake only makes me better in the kitchen.
>
> Bingo!
>
> If you don't make occasional mistakes, you aren't good enough to recognize
> them and will repeat them.

Or arent adventurous enough of an eater to have a real 'boff' <grin>. I'd
be suprized if any who said 'no' really mean it? Not every meal has to be
an adventure of discovery, but those who try at least one 'new thing' every
2 weeks (probably most of us here?) are bound to have the occasional 'oops,
that didnt taste like I thought'. It may not be 'bad', just personally
unappealing.

ChattyCathy wrote:
> http://www.recfoodcooking.com/
>
> Thanks go to Virginia Tadrzynski (ginny) for this survey.


Years ago there was a recipe in a November issue of Sunset
Magazine
for a Thanksgiving side dish called "Roasted Root
Vegetables." The
description made the recipe sound like heaven on a plate, so
I made it.

It had loads of ingredients that had to be peeled and
chopped small
(carrot, parsnip, rutabaga, onions, and lots of other things
I can't
remember.) It made a huge amount, 2 or 3 large casseroles
full.
I served it at dinner and family and guests took small
helpings.
I took one bite and pushed the rest to the side of the plate.
It was truly, awfully, NASTY!

gloria p

cshenk wrote:
>
> "The Ranger" wrote
> >> I'm pretty good at picking out the good from bad
> >> too, but sometimes I goof too. I think the occasional
> >> mistake only makes me better in the kitchen.
> >
> > Bingo!
> >
> > If you don't make occasional mistakes, you aren't good enough to recognize
> > them and will repeat them.
>
> Or arent adventurous enough of an eater to have a real 'boff' <grin>. I'd
> be suprized if any who said 'no' really mean it? Not every meal has to be
> an adventure of discovery, but those who try at least one 'new thing' every
> 2 weeks (probably most of us here?) are bound to have the occasional 'oops,
> that didnt taste like I thought'. It may not be 'bad', just personally
> unappealing.
>

I'm plenty adventurous, but my mediocre creations are limited to the no
ambition and in a hurry to slap something together for myself to eat
times. When trying out something new of cooking for others I'm more
detail oriented.

sf wrote:
>
> On Sat, 01 Mar 2008 18:48:42 GMT, "James Silverton"
> > wrote:
>
> >I was replying to a post in another group when I remembered
> >another "look good". It might have been the presenter but she
> >had a recipe for what she called her ur-marinara sauce. It was
> >marinara sauce but uncooked and I won't try it again!
>
> There's an entire movement toward raw food!
> http://www.rawfoods.com/recipes/

It's nothing more than a bowel movement... 99.95% of the worlds
population will continue to cook real food.

maxine in ri wrote:
>
> On Mar 1, 9:35 am, ChattyCathy > wrote:
> > http://www.recfoodcooking.com/
> >
> > Thanks go to Virginia Tadrzynski (ginny) for this survey.
>
> My sister claims that you should be able to look at a recipe and know
> whether it will work well or not. I think she's full of it.

I'm afraid she's correct. The only caveat is that it's easier for
regular cooking, baking requires more experience to be able to assess
the proportions to insure they are correct.


>
> I'm making the food for a cookies and punch reception tonight, and a
> woman from a mailing list offered to send me several recipes she
> likes. The first one I made said to roll the dough to 1"--I would
> have gotten 10 cookies out of it. After writing to her, she said it
> should be 1/8". which is what I had rolled them out to, and got 88
> cookies, which were sandwiched into 44 lemon cream filled.
>
> I should have known better than to try another of her recipes, but
> they were Swedish Rose cookies, which are another name for thumbprint
> cookies. Butter, sugar, and flour. I knew that wasn't right, and
> looked up a couple of recipes in books I have. all of them added eggs
> (along with flavoring, baking powder,or nuts.) I added eggs until I
> had a good dough. Got 8 dozen out of that one.
>
> Also made Barb's Outrageous Brownies (boy version). Got 6 dozen
> cased brownies out of that.
>
> Also made Jordan Marsh Blueberry muffins in the mini-version. 4
> dozen.
>
> Also made Molassas cookies. 12 dozen of those.
>
> The last three came out beautifully, as always. (thanks Barb for the
> brownies, Mom for the muffins, and Mimi Hiller for the book witht he
> Molassas cookies.)
>
> I've got a bundt pan in the freezer with some of the punch and
> raspberries, and a 3 gallon punch bowl and 5 gallons of punch and
> soda.
>
> Leftovers will go to my meeting on Sunday, of 16 adult women.
>
> Leftovers from that will go home with my stepson, to school with my
> DD, and work, mine and DH's, where they will disappear.
>
> maxine in ri
> "Stop me before I bake again!"

"sf" wrote in message ...
> On Sat, 01 Mar 2008 18:48:42 GMT, "James Silverton"
> > wrote:
>
>>I was replying to a post in another group when I remembered
>>another "look good". It might have been the presenter but she
>>had a recipe for what she called her ur-marinara sauce. It was
>>marinara sauce but uncooked and I won't try it again!
>
> There's an entire movement toward raw food!
> http://www.rawfoods.com/recipes/
>
>
Ah yes, I saw some woman who had written a book on this subject on some talk
show. She demonstrated making uncooked "marinara sauce"; I have to say it
looked singularly unappealing. The "pasta", IIRC, was julienned zucchini.
No thank you!

Jill

jmcquown wrote on Sun, 2 Mar 2008 02:54:37 -0500:


j> "sf" wrote in message
...
??>> On Sat, 01 Mar 2008 18:48:42 GMT, "James Silverton"
??>> > wrote:
??>>
??>>> I was replying to a post in another group when I
??>>> remembered another "look good". It might have been the
??>>> presenter but she had a recipe for what she called her
??>>> ur-marinara sauce. It was marinara sauce but uncooked and
??>>> I won't try it again!
??>>
??>> There's an entire movement toward raw food!
??>> http://www.rawfoods.com/recipes/
??>>
j> Ah yes, I saw some woman who had written a book on this
j> subject on some talk show. She demonstrated making uncooked
j> "marinara sauce"; I have to say it looked singularly
j> unappealing. The "pasta", IIRC, was julienned zucchini. No
j> thank you!

Same item and presenter, I think. It was a rather decorative
lady called Nigella, tho' when I saw the recipe she actually
broiled the zucchini. Raw zucchini is not bad, IMHO, as a
*component* of vegetables for dipping.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article >,
Puester > wrote:

> ChattyCathy wrote:
> > http://www.recfoodcooking.com/
> >
> > Thanks go to Virginia Tadrzynski (ginny) for this survey.
>
>
> Years ago there was a recipe in a November issue of Sunset
> Magazine
> for a Thanksgiving side dish called "Roasted Root
> Vegetables." The
> description made the recipe sound like heaven on a plate, so
> I made it.
>
> It had loads of ingredients that had to be peeled and
> chopped small
> (carrot, parsnip, rutabaga, onions, and lots of other things
> I can't
> remember.) It made a huge amount, 2 or 3 large casseroles
> full.
> I served it at dinner and family and guests took small
> helpings.
> I took one bite and pushed the rest to the side of the plate.
> It was truly, awfully, NASTY!
>
> gloria p

I am on a roasted carrot and parsnip kick these days. Peel and cut into
small logs, toss with a little olive oil and whatever herb mixture you
have handy, and bake at 400, stirring every few minutes.

Sometimes things that look good in print to us may not necessarily be
nasty, but just aren't worth the effort for the result we obtained.
However, SO found a recipe called "purple pepper penne with chorizo"
that had eggplant and bell pepper in it. Our response was unanimous:
it sucked.

Cindy, hoping that tonight's tagine doesn't share that fate

--
C.J. Fuller

Delete the obvious to email me