"notbob" > wrote in message
...
> On 2005-01-26, Lucy > wrote:
>
>> HOW do people do this?
>
> elevator shoes

**staring at the screen blankly**
huh?

"Ophelia" > wrote in message
.uk...
>I am back here after a long break. I am enjoying your posts Lucy)
>
> Ophelia

Ophelia.. I LOVE your name! Thanks for the support.
Hubby's idea of support, when I told him of my desire to learn to cook:
"Wonder if there's a cooking for dummies?"
LOL!
lucy


> "Lucy" > wrote in message
> . com...
>> Alright, I confess. You guys have dragged it out of me.
>> I'm the one who goes to her kid's after school activities with bakery
>> goods that I pass off as my own..
>> Ok, I will jump now..
>> lucy
>>
>> p.s. I think a few people have figured it out, but for those who haven't,
>> I joke around a lot on here. Please don't take me, or life, too
>> seriously.
>>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> In article >, "Pete Romfh"
>>> > wrote:
>>> (snip)
>>>> I committed a grave social error (probably one of many) as a
>>>> youngster when visiting someone's home with my parents. Trying to be
>>>> socially correct I complemented the hostess by saying, "This cake is
>>>> really delicious, what brand of mix do you use?". One of these days
>>>> I'll learn the "social graces". =
>>>
>>> And I think there was a stretch in there, Pete, when using a mix was
>>> "the latest" thing to do.
>>> --
>>> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
>>> "I read recipes the way I read science fiction: I get to the end and
>>> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
>>> performance at New York, New York, January 10, 2005.
>>
>>
>
>

In article >, "Bob Myers"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > > I agree with you. Cooking from scratch not only provides tastier and
> > > more wholesome results, but it is also therapeutic.
> >
> > CAN be therapeutic, Sam. :-) For others, it's downright
> > stress-inducing.
>
> Exactly - and I think it's a BAD thing when those of us
> who DO find in therapeutic (or "fun" or "relaxing" or whatever
> else it is that keeps us cooking) try to force that opinion
> onto those others (which, let's face it, happens all too often).
> We need to just acknowledge the fact that not everyone cooks,
> not everyone LIKES to cook, and not everyone is GOING
> to cook.
>
> Bob M.

That's true, and I think anyone who doesn't like to cook needs to
acknowledge that they're bound to get some heat for it, right or wrong,
in a group that's dedicated (in theory, if not in practice) to cooking.
Seems logical that the most vocal posters would be those who like to
cook - and they're not going to hesitate to offer their remarks about
those who don't. Hence the need for a thick skin.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Lucy" > wrote in message
. com...
>
> "Ophelia" > wrote in message
> .uk...
>>I am back here after a long break. I am enjoying your posts Lucy)
>>
>> Ophelia
>
> Ophelia.. I LOVE your name! Thanks for the support.
> Hubby's idea of support, when I told him of my desire to learn to cook:
> "Wonder if there's a cooking for dummies?"
> LOL!
> lucy

Awwwwww you will be fine with all the support of the knowledgeable people
here

O

"Saerah" > wrote in message
...
>
> Lucy wrote in message ...
>>Who wouldn't love to take a vacation in Dave's world? No children in the
>>kitchen, gourmet meals, and plenty of energy after work to prepare them.
>>(Not everyone has a desk job).
>>Lesser mortals can only envy..
>>lucy
>>
>
> i have a toddler, work a full time job (as a cook, no less!) and i still
> find the time. it's all a matter of priorities. those of us who enjoy and
> appreciate cooking a meal from scratch have it high on our priority list.
> on
> the other hand, i have not dusted in years (other than a few obligatory
> swipes), there are toys all over the apartment, and my bed is not made.
> you
> shouldn't take it so personally.
>
> --
> saerah

Saerah,
Wow, you are a professional cook! I have SO many questions I would love to
ask you. But for now, can you recommend even just a couple meals that are
kid friendly, and simple enough to prepare that I could memorize the steps
after making it a few times?
My 'standby' has been Prego sauce (I can see you wrinkling your nose, hehe)
over pasta. We're getting tired of it.. the kids have permanent red circles
around their mouths and the school nurse has diagnosed it as ringworm. Hubby
is staging a coup..
So.. I'm wanting to get away from bottled sauces, etc.. and at the same
time, I want something 'tried and true' that other people love. I do like
cooking from recipes, but I just can't find any that are simple enough I can
memorize them, that we like. At this point, after the failed cooking class
experience, I am willing to pay someone to help me, even if over the phone.
lucy

In article >, "Lucy"
> wrote:

> "Bob Myers" > wrote in message
> ...
> >
> > "Melba's Jammin'" > wrote in message
> > ...
> >> > I agree with you. Cooking from scratch not only provides tastier and
> >> > more wholesome results, but it is also therapeutic.
> >>
> >> CAN be therapeutic, Sam. :-) For others, it's downright
> >> stress-inducing.
(snip)
> Melba and Bob.. Thanks for those supportive words. It is very
> stressful for me, but I am determined to learn. At this point
> however, I still feel like an imbecile in the kitchen. It is really
> quite pathetic that a gal with a post graduate degree cannot seem to
> get three simple dishes all done at the same time! HOW do people do
> this? LOL

> lucy

Sweetie, you just practice. And if you're cooking more than two things,
write down what needs to be started first and how long it's supposed to
take. Watch the clock. What's your degree in? Make a chart.
Approach it like you did that Master's degree. Oh, I see that you
already are -- you've indicated your determination. In this group,
you'll get further with an attitude of some humor than with telling us
why we're so wrong about what happens here. Most of us know the flaws
and failings of the group (and often contribute to same) but stick
around anyway.

FWIW, My True Love has a PhD in Engineering and I'm not sure if he could
scramble an egg. To be fair, the kitchen's my domain, not his. He says
he can cook. Yeah, I scoffed when I said, "No, you can heat. There's a
difference." :-)

AFAICS, if you're cooking rice for supper, you can cook it at high noon
and let it sit in the pan on the stove until supper time, when you nuke
what you need. Same thing with pasta. That's one bit of timing, then,
that doesn't need to concern you. If you've made something and
refrigerated it for later baking, add an extra 15 minutes to the baking
time (or at least expect it to take that much more time).
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article > ,
"Ophelia" > wrote:

> I am back here after a long break. I am enjoying your posts Lucy)
>
> Ophelia

Well, ainchu a sight for sore eyes! I hope you've been well!
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article > , "Lucy"
> wrote:

> "Melba's Jammin'" > wrote in message
(snip)
> > There's a lot to sift through (or not) to find what you're looking for.
> > You might find that a couple or more posters generally post things of
> > interest to you -- look for those posters and skip the rest. Check the
> > archives -- there's a lot there. Rec.food.recipes is a moderated group
> > that posts recipes only, with no discussion about them (or anything
> > else).
> >
> > Stick around. The water's fine.
>
> Looking at previous posts of mine, I did ask for recipes, and I
> apologize.

No need for an apology, Lucy. Request for recipes here is fine, AND you
should know that this group is designed for conversation about cooking,
not just a posting of a recipe.

I did find a recipe newsgroup and there seem to be lots of
> recipes, and almost no feedback on how they turn out. Rather than
> recipes, I'm wanting to learn how to prepare a few basic meals,
> without having to read a recipe out of a book. ugh. I have taken two
> cooking classes and did not learn much at all. I know how to make
> stock (which isn't worth the time to me, and I will continue to get
> it from a can),

Lots of us do lots of the time. And sometimes we make our own. I
prefer my chicken broth to Swanson's. That doesn't make me better than
you. The fact that I make homemade jam, however. . . . "-)

> and from another class, omelettes. I do have a nanny/housekeeper who
> also cooks, and I'm wanting to take over the cooking. Thanks gang for
> any tips you all have.

OK, so now we're getting a better feel for your abilities (or lack
thereof "-) -- and your interests. I wasn't taught to cook as a kid.
Didn't learn until I married. We lived 1/2 a block from a butcher shop
and I'd find a recipe in a cookbook that sounded reasonable and would go
to the butcher to ask what I needed for that recipe. Then, next time I
made the recipe, I'd buy the meat at the supermarket 6 blocks away for
10 cents less per pound. :-/

Don't dismiss recipe books. Think of them as guidelines rather than
gospel (unless you're baking cakes, etc., -- that's more about chemistry
than most stove-top cooking)
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Steve Calvin
> wrote:

> Melba's Jammin' wrote:
> > In article >, Steve Calvin
(snippage)
> >>Barb, You're prior post explained it much better (and much more
> >>gently) that I could have. Thanks.


> >Now, Darlin' we must have our grammar lesson for
> > today: Apostrophes are for contractions, not possessive pronouns
> > and simple plurals. Note to Steve: It's "your," not "you're."
> > You're welcome.
>
> OOPS, I'm horrible at spelling but I do at *least& know that it should
> have been your as opposed to you're (you are) <blush> That one *was*
> really bad.

The second one was worse. 80) (Go back to your post where it
happened.) Do it again and I'll shoot.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Dave Smith
> wrote:

> Melba's Jammin' wrote:
>
> > > > right, *IF* you have a mixer. otherwise, its a massive effort.
> > > > especially when you have a toddler who wants to grab pieces of raw
> > > > dough to eat....
> >
> > > How can having a toddler wanting to grab raw dough be a problem? A
> > > toddler should not
> > > be anywhere near enough to a mixer to grab the dough.
> >
> > Heh! My local three-year-old was right there with me (under my
> > watchful
> > eye) pouring the ingredients into the mixer bowl. "MY do it, Baba!"
> > I've learned to not quash a kid's interest. As I said, I was there and
> > alert. "MY turn i' on." "OK, darling, but just a tiny bit so it
> > doesn't go too fast."
>
> Do you allow that child to put things in the deep fryer or to stir
> the gravy?

Nope. I don't deep fry and she's not ready for stirring gravy and I
don't expect her to be for another couple years, probably.
>
> I can't imagine having a child that young close enough to an electric
> mixer. I don't believe in compromising a child's safety in order to
> indulge it.

Me, neither. Had I thought there was an issue of her safety, she
wouldn't have been there. As it was, there wasn't and she was. And was
quite pleased that she'd helped.

I was about that age when I started to "help" my mother
> make cookies, and she always had us stay well away from the beater
> when she was using it. I can't imagine a faster way to quash a
> youngster's interest in cooking than to have the kid's fingers mashed
> in the beaters.

Me, neither. Another reason I was making sure it didn't happen.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, "Bob Myers"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
>
> > Did you know that somewhere in the last 20 years, the proportion of
> > freezer space has increased in refrigerator-freezer combos? There's now
> > more freezer space than there was in 1982 and less chiller space.
>
> Somewhat, yes, but to me that's a good thing. I always
> run out of freezer space first. (Due primarily to buying most of
> our meat in rather large package's at Sam's. BTW, I don't know
> how YOUR Sam's is for this, but ours has one of the better meat
> departments in the area. Nice, big thick steaks and pork chops...yum!)
>
> Bob M.

Indeed. I've a deep freeze in the basement. And I agree about the meat!
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

>"Lucy" > wrote in message
.com...
>>
>> "Ophelia" > wrote in message
>> .uk...
>>>I am back here after a long break. I am enjoying your posts Lucy)
>>>
>>> Ophelia
>>
>> Ophelia.. I LOVE your name! Thanks for the support.
>> Hubby's idea of support, when I told him of my desire to learn to cook:
>> "Wonder if there's a cooking for dummies?"
>> LOL!
>> lucy

actually, there is a book called that. it was one of my first cookbooks.

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess




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Lucy wrote:
>
> Melba and Bob.. Thanks for those supportive words. It is very stressful for
> me, but I am determined to learn. At this point however, I still feel like
> an imbecile in the kitchen. It is really quite pathetic that a gal with a
> post graduate degree cannot seem to get three simple dishes all done at the
> same time!
> HOW do people do this? LOL
> lucy
>
>

Don't fret lucy. I think that we've probably all gone through it. H*ll,
I still make things that I won't eat but that because I still
experiment. I'm not afraid to try something and if we don't like it, we
don't like it. My feelings don't get hurt.

You're not am imbecile you just haven't screwed up enough things and
analyzed what when wrong that made you not like them and then adjust.

Hang in there and all of the sudden, things will start to "click".

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Lucy wrote:

> Who wouldn't love to take a vacation in Dave's world? No children in the
> kitchen, gourmet meals, and plenty of energy after work to prepare them.
> (Not everyone has a desk job).
> Lesser mortals can only envy..

?? I have been through the toddler stage. I also went through the kid activities
stuff. I didn't have a desk job. I worked a compressed work week, putting in an
extra two hours every day so that I had an extra day off. I managed to do home
cooked meals, did a lot of baking, but I never had a toddler close enough to the
beaters. Maybe because I worked in a safety related field I was a little more
conscious of kitchen safety, not letting little hands near beaters, hot liquids
etc.

Lucy wrote:
>
> Looking at previous posts of mine, I did ask for recipes, and I apologize. I
> did find a recipe newsgroup and there seem to be lots of recipes, and almost
> no feedback on how they turn out.
> Rather than recipes, I'm wanting to learn how to prepare a few basic meals,
> without having to read a recipe out of a book. ugh. I have taken two cooking
> classes and did not learn much at all. I know how to make stock (which isn't
> worth the time to me, and I will continue to get it from a can), and from
> another class, omelettes.
> I do have a nanny/housekeeper who also cooks, and I'm wanting to take over
> the cooking.
> Thanks gang for any tips you all have.
> lucy
>
>

Then hang around here. You'll pick up things by shear osmosis! ;-) Just
adjust to the idea that there are a ton of other subjects that get
tossed around on the group. Participate in the threads or not, your call.

--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

Saerah wrote:

>
> i have a toddler, work a full time job (as a cook, no less!) and i still
> find the time. it's all a matter of priorities. those of us who enjoy and
> appreciate cooking a meal from scratch have it high on our priority list. on
> the other hand, i have not dusted in years (other than a few obligatory
> swipes), there are toys all over the apartment, and my bed is not made. you
> shouldn't take it so personally.

Some people seem to prefer to claim that they have no time rather than admit that they
don't have the interest. I have a friend who has a very demanding job and works long
hours in the office and at home. She doesn't cook much. She often goes out for dinner,
which probably takes more time than cooking something at home. However, she is a neat
freak. While she doesn't have time to cook she finds time to wipe off clean counters
and mop clean floors and to dust dust free shelves.

"Lucy" > wrote in message
om...
> Melba and Bob.. Thanks for those supportive words. It is very stressful
for
> me, but I am determined to learn. At this point however, I still feel like
> an imbecile in the kitchen. It is really quite pathetic that a gal with a
> post graduate degree cannot seem to get three simple dishes all done at
the
> same time!
> HOW do people do this? LOL
> lucy

That actually IS one of the trickier parts, but with experience you'll
get a better feel for how long it takes YOU to do various things
(I only look at the "prep time" specs on recipes for their entertainment
value....:-)), and then it will all start to fall together. If nothing
else,
at this point you may want to consider which of your "three simple
dishes" will suffer the least by being finished first and having to be
held while you wrap up the others, and plan accordingly. Also note
that in a lot of cases of cooking meat (i.e., grilling steaks or whatever),
it's generally a GOOD thing to give the meat a "rest" period between
removing it from the grill/oven/whatever and serving it. It isn't going
to "go cold" nearly as fast as most beginning cooks think it will, and
the rest really helps it retain flavor and juices when it does come time
to cut into it.

Bob M.

Lucy wrote:

>
> Melba and Bob.. Thanks for those supportive words. It is very stressful for
> me, but I am determined to learn. At this point however, I still feel like
> an imbecile in the kitchen. It is really quite pathetic that a gal with a
> post graduate degree cannot seem to get three simple dishes all done at the
> same time!
> HOW do people do this? LOL

It's a matter of time and organization to figure out when to start different
things. Some things take longer than others, so you start them first. It takes
a certain amount of time for pans to heat up and to bring water to a boil, so
you need to account for that too.

Use a roast for example. I like to get the weight in kilos because beef usually
takes an hour per kilo. If I have a 2.5 kg roast it should be cooked in 2.5
hours. I like to let them rest for 15-20 minutes. Potatoes take about 30
minutes, carrots about 15 and beans 8 minutes.

If I want to have this dinner at 6 pm the roast is prepared and oven preheated
to that it goes in just about 3:10. The vegetables can be prepared ahead of
time and left in a pot of water until you are ready to cook them. You can have
some water heated up in a kettle, dump the soaking water and use boiling water
so that your timing works a little better. The potatoes go on the stove around
5:20 and when you take the roast out of the oven about 10 minutes later you put
the carrots on. It's time to start working on the gravy. Then you put the beans
on. While the gravy is simmering and the beans and carrots are cooking you mash
the potatoes. At 6 pm everything should be ready. The beans or carrots may need
a minute or two, so you serve up the other things and go back for them.

Lucy wrote:

> Looking at previous posts of mine, I did ask for recipes, and I apologize. I
> did find a recipe newsgroup and there seem to be lots of recipes, and almost
> no feedback on how they turn out.
> Rather than recipes, I'm wanting to learn how to prepare a few basic meals,
> without having to read a recipe out of a book. ugh. I have taken two cooking
> classes and did not learn much at all. I know how to make stock (which isn't
> worth the time to me, and I will continue to get it from a can), and from
> another class, omelettes.

Use recipes for baking, puddings and things like that. For cooking meals it is
easier to adopt a style of cooking and adjusting to what is one hand. Look at
a recipe for something relatively simple like macaroni and cheese., melt nutter,
add flour,stir around, add liquid, stir, add cheese, add to cooked pasta and so
on. But if you have learned to make an adapt a simple white sauce, all you do
is make a simple white sauce with approximate measures , adjusting to the amount
you need.

Stir frying is a great way to learn an adaptive cooking style. Cut the
ingredients into small (quick cooking pieces), toss into a hot wok with some oil
starting with the hardest and longest cooking things then add the softer fast
cooking things. Use a slurry of corn starch and water and some broth to make a
sauce and flavour it with whatever pleases your fancy.

Lucy wrote in message ...
>
>"Saerah" > wrote in message
...
>>
>> Lucy wrote in message ...
>>>Who wouldn't love to take a vacation in Dave's world? No children in the
>>>kitchen, gourmet meals, and plenty of energy after work to prepare them.
>>>(Not everyone has a desk job).
>>>Lesser mortals can only envy..
>>>lucy
>>>
>>
>> i have a toddler, work a full time job (as a cook, no less!) and i still
>> find the time. it's all a matter of priorities. those of us who enjoy and
>> appreciate cooking a meal from scratch have it high on our priority list.
>> on
>> the other hand, i have not dusted in years (other than a few obligatory
>> swipes), there are toys all over the apartment, and my bed is not made.
>> you
>> shouldn't take it so personally.
>>
>> --
>> saerah
>
>Saerah,
>Wow, you are a professional cook! I have SO many questions I would love to
>ask you.
>But for now, can you recommend even just a couple meals that are
>kid friendly, and simple enough to prepare that I could memorize the steps
>after making it a few times?

i must preface that i cook in a deli at a (albeit somewhat upscale) grocery
store. i would reccommend (though you HAVE said that you don't want to cook
while reading- you have to start somewhere) getting a copy of "the joy of
cooking"- either the older version or the new one. there are alot of recipes
in there, from simple to complex, and it has easy-to-follow instructions,
for the most part. both a starting off point and a handy reference. another
good book is "how to cook everything". things like macaroni and cheese
casserole (i like to put a bag of a frozen green veggies in the colander
before i drain the pasta, to make a one-dish meal), basic vegetable and
meat- based soups, uncomplicated roasts with root vegetables roasted
alongside, are all examples of meals that can be prepared either partially
or fully ahead of time, or even frozen. which is a big help if you have a
kid or three running underfoot during dinner prep time. i let my daughter
"help" with some of the tasks (like stirring ingredients together, getting
items out of the refrigerator and pantry, washing produce) and it reduces
the "mom, pay attention to me NOW" thing, as well as encourages more healthy
eating habits in the future. (at least, i hope :>). most people, especially
the short and whiny variety, prefer simple food that tastes good. that was
my goal when i decided to cook more of my meals from scratch.
when i am pressed for time, i often make egg dishes like omelettes or
scrambled eggs with defrosted frozen vegetables. you can make quick soups
with packaged (i prefer boxed over canned when i dont usemy own) stock,
frozen vegetables and rice or pasta. i have a firm belief that when someone
takes a little time to prepare something for me (and vice versa) even if its
something simple, or isn't totally from scratch, it tastes better. im not a
big proponent of cooking shows, but rachael ray has a series (and , i
believe, a number of books) called "30 - minute meals" that, when i have
watched it, seems to have many good ideas for preparing quick and tasty
meals.

>My 'standby' has been Prego sauce (I can see you wrinkling your nose, hehe)
>over pasta. We're getting tired of it.. the kids have permanent red circles
>around their mouths and the school nurse has diagnosed it as ringworm.
Hubby
>is staging a coup..
>So.. I'm wanting to get away from bottled sauces, etc.. and at the same
>time, I want something 'tried and true' that other people love. I do like
>cooking from recipes, but I just can't find any that are simple enough I
can
>memorize them, that we like. At this point, after the failed cooking class
>experience, I am willing to pay someone to help me, even if over the phone.

with some experience, you will find that many recipes do not need to be
followed exactly to prepare tasty and nutritious meals. skills like learning
how to make roux-thickened sauces, basic marinara sauce, cutting up produce
efficently are key. however, i have to say that i think its a bit much to
expect to be able to cook without any recipes all the time. i know the
basics of how to prepare at least a hundred dishes, but i still keep a
recipe close by while im working, to have a guideline for cooking times and
ingredient quantities in relation to one another.

i do not think you should beat yourself up for using some prepared foods in
your cooking. a can of cream of muchroom soup is much easier , and with the
exception of added salt and preservatives, not too much different
nutritionally than making your own cream based sauces. homemade tastes
better, but even chicken breasts cooked with a can of soup with veggies on
the side tastes better and is better for you than fast food. i *like* to
prepare things from scratch, and doing so certainly provides one with a
knowledge of how food "works" , so to speak, but if using some prepared
items enables you to become more confident in preparing successful meals
quickly, go for it. i used to be a big "tweaker" of many of the prepared
foods available, which was how i discovered that i liked to cook. if you can
try a few new things each week, eventually youll have a months worth (at
least!) of menus that you are confident with and can rotate. it takes a long
time and alot of mistakes before you will be able to walk in to the kitchen
and throw things together from memory even some of the time. i think the
object here is to get to the point where you can use the recipe as a
reminder instead of having it open right in front of you as you prepare
every step. experiment with different vegetables, grains, herbs and spices
and see how they taste together. (this might not go over so well with
kidlets and husband, i have to warn you :>). if something doesnt turn out
the way you had hoped, try and remember what *did* work. keeping quickie
prepared stuff on hand can also be a godsend when you screw up and have to
get something on the table for dinner. ive been there

ok, i think ive typed enough now lol. and im not sure i answered you query,
but i hope this helps.

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess







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Melba's Jammin' wrote:

>
> The second one was worse. 80) (Go back to your post where it
> happened.) Do it again and I'll shoot.

eh... it'll happen again I'm sure. My fingers get ahead of my brain
sometimes and don't interpret correctly. Good thing that I still have
quick reflexes and can duck quickly. ;-)
--
Steve

Ever wonder about those people who spend $2.00 apiece on those little
bottles of Evian water? Try spelling Evian backwards...

"Steve Calvin" > wrote in message
...
> With lives seemingly getting busier and busier do you see the end of
> "scratch" cooking in the future? Just looking backward, my Mother and
> especially my Grandmothers cooked everything from scratch. Breads, cakes,
> pies including the crusts, stews, soups, sauces etc...
>
> Today is seems as though the number of people who routinely cook from
> scratch is dwindling. People are migrating to canned stews, spaghetti
> sauces, sauces in general, soups, etc. I know quite a few people who
> don't cook, period. They either do take out, go out, TV-"dinners", frozen
> stuff like pot-pies, and even premade and frozen PB&J sandwiches for gawd
> sakes! Now I admit that I don't routinely make bread but I pretty much
> make much everything else "the old fashioned way."
>
> Anyone else noticing a decline in folks like us who enjoy cooking and make
> the time necessary to indulge ourselves?
>
> --
> Steve
>
> Every job is a self-portrait of the person who did it.
> Autograph your work with excellence.
>

There was a study in Sweden or some such place that pondered the problem of
people looking older due to the amount of chemicals found in processed food.
They quoted a 'fact' that a 35 year old looked around 40+ and a 15 year old
looked 20 or so.
The point of the study was not that people grew up faster, but that they
just looked older and perhaps shortened their life spans by eating so many
chemicals.

"Melba's Jammin'" > wrote in message
...
> In article >, "Lucy"
> > wrote:
>
>> "Bob Myers" > wrote in message
>> ...
>> >
>> > "Melba's Jammin'" > wrote in message
>> > ...
>> >> > I agree with you. Cooking from scratch not only provides tastier and
>> >> > more wholesome results, but it is also therapeutic.
>> >>
>> >> CAN be therapeutic, Sam. :-) For others, it's downright
>> >> stress-inducing.
> (snip)
>> Melba and Bob.. Thanks for those supportive words. It is very
>> stressful for me, but I am determined to learn. At this point
>> however, I still feel like an imbecile in the kitchen. It is really
>> quite pathetic that a gal with a post graduate degree cannot seem to
>> get three simple dishes all done at the same time! HOW do people do
>> this? LOL
>
>> lucy
>
> Sweetie, you just practice. And if you're cooking more than two things,
> write down what needs to be started first and how long it's supposed to
> take. Watch the clock. What's your degree in?

Medicine, from UAMS. General surgery. Yes, I'm an Arkansan, and a cut-up.
(Pun intended).

Make a chart.
> Approach it like you did that Master's degree. Oh, I see that you
> already are -- you've indicated your determination. In this group,
> you'll get further with an attitude of some humor than with telling us
> why we're so wrong about what happens here.

I know, and I agree with you there. I allowed myself to get defensive when I
saw "people who cook from package mixes" e.g. myself, being slammed. No
excuse, and I'm not making one. I throw myself on the mercy of the food
gods, and beg their forgiveness. (And a glass of their nectar, on the
rocks).

Most of us know the flaws
> and failings of the group (and often contribute to same) but stick
> around anyway.
>
> FWIW, My True Love has a PhD in Engineering and I'm not sure if he could
> scramble an egg. To be fair, the kitchen's my domain, not his. He says
> he can cook. Yeah, I scoffed when I said, "No, you can heat. There's a
> difference." :-)

lol.. I bet he too, like myself, could easily set the kitchen on fire. Just
ask him! <grin>
Sigh.. I wish I'd learned to cook when I was younger and had all my mental
faculties.


> AFAICS, if you're cooking rice for supper, you can cook it at high noon
> and let it sit in the pan on the stove until supper time, when you nuke
> what you need. Same thing with pasta. That's one bit of timing, then,
> that doesn't need to concern you. If you've made something and
> refrigerated it for later baking, add an extra 15 minutes to the baking
> time (or at least expect it to take that much more time).

I do LOVE rice. Ok.. confession time. I have only made rice one time, that
wasn't minute rice. It boiled over, but now I'm ready to try it again.
Mental note.. this time use a larger pan.

> --
> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

Thanks, Steve!
lucy

"Steve Calvin" > wrote in message
...
> Lucy wrote:
>>
>> Melba and Bob.. Thanks for those supportive words. It is very stressful
>> for me, but I am determined to learn. At this point however, I still feel
>> like an imbecile in the kitchen. It is really quite pathetic that a gal
>> with a post graduate degree cannot seem to get three simple dishes all
>> done at the same time!
>> HOW do people do this? LOL
>> lucy
>>
>>
>
> Don't fret lucy. I think that we've probably all gone through it. H*ll, I
> still make things that I won't eat but that because I still experiment.
> I'm not afraid to try something and if we don't like it, we don't like it.
> My feelings don't get hurt.
>
> You're not am imbecile you just haven't screwed up enough things and
> analyzed what when wrong that made you not like them and then adjust.
>
> Hang in there and all of the sudden, things will start to "click".
>
> --
> Steve
>
> Ever wonder about those people who spend $2.00 apiece on those little
> bottles of Evian water? Try spelling Evian backwards...

Thanks, Bob.. (now I know why my roast beef is so dry!)

"Bob Myers" > wrote in message
...
>
> "Lucy" > wrote in message
> om...
>> Melba and Bob.. Thanks for those supportive words. It is very stressful
> for
>> me, but I am determined to learn. At this point however, I still feel
>> like
>> an imbecile in the kitchen. It is really quite pathetic that a gal with a
>> post graduate degree cannot seem to get three simple dishes all done at
> the
>> same time!
>> HOW do people do this? LOL
>> lucy
>
> That actually IS one of the trickier parts, but with experience you'll
> get a better feel for how long it takes YOU to do various things
> (I only look at the "prep time" specs on recipes for their entertainment
> value....:-)), and then it will all start to fall together. If nothing
> else,
> at this point you may want to consider which of your "three simple
> dishes" will suffer the least by being finished first and having to be
> held while you wrap up the others, and plan accordingly. Also note
> that in a lot of cases of cooking meat (i.e., grilling steaks or
> whatever),
> it's generally a GOOD thing to give the meat a "rest" period between
> removing it from the grill/oven/whatever and serving it. It isn't going
> to "go cold" nearly as fast as most beginning cooks think it will, and
> the rest really helps it retain flavor and juices when it does come time
> to cut into it.
>
> Bob M.
>
>

Melba's Jammin' wrote in message ...
>In article >, "Lucy"
> wrote:
>
>> "Bob Myers" > wrote in message
>> ...
>> >
>> > "Melba's Jammin'" > wrote in message
>> > ...
>> >> > I agree with you. Cooking from scratch not only provides tastier and
>> >> > more wholesome results, but it is also therapeutic.
>> >>
>> >> CAN be therapeutic, Sam. :-) For others, it's downright
>> >> stress-inducing.
>(snip)
>> Melba and Bob.. Thanks for those supportive words. It is very
>> stressful for me, but I am determined to learn. At this point
>> however, I still feel like an imbecile in the kitchen. It is really
>> quite pathetic that a gal with a post graduate degree cannot seem to
>> get three simple dishes all done at the same time! HOW do people do
>> this? LOL
>
>> lucy
>
>Sweetie, you just practice. And if you're cooking more than two things,
>write down what needs to be started first and how long it's supposed to
>take. Watch the clock. What's your degree in? Make a chart.

I'm really big on keeping a notebook in the kitchen and using it to plan out
when i need to put things in the oven, when i started them to simmer, etc.
its hard to keep track without having a labeled timer for each item.
preparing all the veggies for the components of a meal before I begin
cooking anything helps, too. not starting a dish without first making sure
that you have all the ingredients for it is also useful(though i have to say
i have come up with some interesting improv stuff when ive discovered that i
have no, say, rice left for a rice pilaf hehe.

>Approach it like you did that Master's degree. Oh, I see that you
>already are -- you've indicated your determination. In this group,
>you'll get further with an attitude of some humor than with telling us
>why we're so wrong about what happens here. Most of us know the flaws
>and failings of the group (and often contribute to same) but stick
>around anyway.
>
>FWIW, My True Love has a PhD in Engineering and I'm not sure if he could
>scramble an egg. To be fair, the kitchen's my domain, not his. He says
>he can cook. Yeah, I scoffed when I said, "No, you can heat. There's a
>difference." :-)
>
>AFAICS, if you're cooking rice for supper, you can cook it at high noon
>and let it sit in the pan on the stove until supper time, when you nuke
>what you need. Same thing with pasta. That's one bit of timing, then,
>that doesn't need to concern you. If you've made something and
>refrigerated it for later baking, add an extra 15 minutes to the baking
>time (or at least expect it to take that much more time).

or let it warm up for a few minutes before you toss it in the oven. (i use
glass baking pans and i'm paranoid about them cracking :>)
--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess
>--
>-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
>"I read recipes the way I read science fiction: I get to the end and
>say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
>performance at New York, New York, January 10, 2005.
>




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Dave,
Thank you, this is what I really need.. knowing when to do what step. (The
cookbooks don't give this info). I once bought Rachel Ray's cookbook..
because I figured she would have the steps outlining how to get the meal on
the table in 30 minutes. She didn't. Just the recipes. It take me about 1.5
to 2 hours to get one of her meals ready.
So, I really appreciate you outlining what to do first, second, etc.
Question.. what do you add to your roast when you put it in the oven? Also,
what do you put in the carrots and the beans? Or just plain?
Thanks again,
lucy

"Dave Smith" > wrote in message
...
> Lucy wrote:
>
>>
>> Melba and Bob.. Thanks for those supportive words. It is very stressful
>> for
>> me, but I am determined to learn. At this point however, I still feel
>> like
>> an imbecile in the kitchen. It is really quite pathetic that a gal with a
>> post graduate degree cannot seem to get three simple dishes all done at
>> the
>> same time!
>> HOW do people do this? LOL
>
> It's a matter of time and organization to figure out when to start
> different
> things. Some things take longer than others, so you start them first. It
> takes
> a certain amount of time for pans to heat up and to bring water to a boil,
> so
> you need to account for that too.
>
> Use a roast for example. I like to get the weight in kilos because beef
> usually
> takes an hour per kilo. If I have a 2.5 kg roast it should be cooked in
> 2.5
> hours. I like to let them rest for 15-20 minutes. Potatoes take about 30
> minutes, carrots about 15 and beans 8 minutes.
>
> If I want to have this dinner at 6 pm the roast is prepared and oven
> preheated
> to that it goes in just about 3:10. The vegetables can be prepared ahead
> of
> time and left in a pot of water until you are ready to cook them. You can
> have
> some water heated up in a kettle, dump the soaking water and use boiling
> water
> so that your timing works a little better. The potatoes go on the stove
> around
> 5:20 and when you take the roast out of the oven about 10 minutes later
> you put
> the carrots on. It's time to start working on the gravy. Then you put the
> beans
> on. While the gravy is simmering and the beans and carrots are cooking you
> mash
> the potatoes. At 6 pm everything should be ready. The beans or carrots may
> need
> a minute or two, so you serve up the other things and go back for them.
>
>

"Melba's Jammin'" > wrote in message
...
> In article > , "Lucy"
> > wrote:
>
>> "Melba's Jammin'" > wrote in message
> (snip)
>> > There's a lot to sift through (or not) to find what you're looking for.
>> > You might find that a couple or more posters generally post things of
>> > interest to you -- look for those posters and skip the rest. Check the
>> > archives -- there's a lot there. Rec.food.recipes is a moderated group
>> > that posts recipes only, with no discussion about them (or anything
>> > else).
>> >
>> > Stick around. The water's fine.
>>
>> Looking at previous posts of mine, I did ask for recipes, and I
>> apologize.
>
> No need for an apology, Lucy. Request for recipes here is fine, AND you
> should know that this group is designed for conversation about cooking,
> not just a posting of a recipe.
>
> I did find a recipe newsgroup and there seem to be lots of
>> recipes, and almost no feedback on how they turn out. Rather than
>> recipes, I'm wanting to learn how to prepare a few basic meals,
>> without having to read a recipe out of a book. ugh. I have taken two
>> cooking classes and did not learn much at all. I know how to make
>> stock (which isn't worth the time to me, and I will continue to get
>> it from a can),
>
> Lots of us do lots of the time. And sometimes we make our own. I
> prefer my chicken broth to Swanson's. That doesn't make me better than
> you. The fact that I make homemade jam, however. . . . "-)
>
>> and from another class, omelettes. I do have a nanny/housekeeper who
>> also cooks, and I'm wanting to take over the cooking. Thanks gang for
>> any tips you all have.
>
> OK, so now we're getting a better feel for your abilities (or lack
> thereof "-) -- and your interests. I wasn't taught to cook as a kid.
> Didn't learn until I married.

Me neither. I was a total bookworm. Mother tried to teach me when I was in
high school, and I just didn't want to learn. She told me someday I'd regret
not learning and so now it is Someday, 2005. hehe

"Dave Smith" > wrote in message
...
> Lucy wrote:
>
>> Looking at previous posts of mine, I did ask for recipes, and I
>> apologize. I
>> did find a recipe newsgroup and there seem to be lots of recipes, and
>> almost
>> no feedback on how they turn out.
>> Rather than recipes, I'm wanting to learn how to prepare a few basic
>> meals,
>> without having to read a recipe out of a book. ugh. I have taken two
>> cooking
>> classes and did not learn much at all. I know how to make stock (which
>> isn't
>> worth the time to me, and I will continue to get it from a can), and from
>> another class, omelettes.
>
> Use recipes for baking, puddings and things like that. For cooking meals
> it is
> easier to adopt a style of cooking and adjusting to what is one hand.
> Look at
> a recipe for something relatively simple like macaroni and cheese., melt
> nutter,
> add flour,stir around, add liquid, stir, add cheese, add to cooked pasta
> and so
> on. But if you have learned to make an adapt a simple white sauce, all
> you do
> is make a simple white sauce with approximate measures , adjusting to the
> amount
> you need.
>
> Stir frying is a great way to learn an adaptive cooking style. Cut the
> ingredients into small (quick cooking pieces), toss into a hot wok with
> some oil
> starting with the hardest and longest cooking things then add the softer
> fast
> cooking things. Use a slurry of corn starch and water and some broth to
> make a
> sauce and flavour it with whatever pleases your fancy.

The macaroni and cheese made me laugh. I have to share this. The first time
I tried to cook, I made macaroni and cheese. Bear in mind.. first time, and
this was before the cooking class even.
I did not know what a measuring cup was, and the recipe didn't specify
measuring cup. It merely stated cups of milk. So.. I took a coffee mug from
the cabinet and proceeded to add coffee cups of milk to the macaroni and
cheese. Needless to say.. I ended up with macaroni soup!
lucy

>
>

Lucy wrote in message ...
>Dave,
>Thank you, this is what I really need.. knowing when to do what step. (The
>cookbooks don't give this info). I once bought Rachel Ray's cookbook..
>because I figured she would have the steps outlining how to get the meal on
>the table in 30 minutes. She didn't. Just the recipes. It take me about 1.5
>to 2 hours to get one of her meals ready.
>So, I really appreciate you outlining what to do first, second, etc.
>Question.. what do you add to your roast when you put it in the oven? Also,
>what do you put in the carrots and the beans? Or just plain?
>Thanks again,
>lucy

oy. i just suggested looking into her books. sorry.

most veggies taste best with just a little salt, pepper and some butter or
olive oil. (or nut oil. mmmm. hazelnut ) IMO

--
saerah

TANSTAAFL

CrzyBitch (3:25:06 AM): I'm a secret agent, and a princess




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"Kswck" > wrote in message
...
>
> "Steve Calvin" > wrote in message
> ...
>> With lives seemingly getting busier and busier do you see the end of
>> "scratch" cooking in the future? Just looking backward, my Mother and
>> especially my Grandmothers cooked everything from scratch. Breads, cakes,
>> pies including the crusts, stews, soups, sauces etc...
>>
>> Today is seems as though the number of people who routinely cook from
>> scratch is dwindling. People are migrating to canned stews, spaghetti
>> sauces, sauces in general, soups, etc. I know quite a few people who
>> don't cook, period. They either do take out, go out, TV-"dinners", frozen
>> stuff like pot-pies, and even premade and frozen PB&J sandwiches for gawd
>> sakes! Now I admit that I don't routinely make bread but I pretty much
>> make much everything else "the old fashioned way."
>>
>> Anyone else noticing a decline in folks like us who enjoy cooking and
>> make the time necessary to indulge ourselves?
>>
>> --
>> Steve
>>
>> Every job is a self-portrait of the person who did it.
>> Autograph your work with excellence.
>>
>
> There was a study in Sweden or some such place that pondered the problem
> of people looking older due to the amount of chemicals found in processed
> food. They quoted a 'fact' that a 35 year old looked around 40+ and a 15
> year old looked 20 or so.
> The point of the study was not that people grew up faster, but that they
> just looked older and perhaps shortened their life spans by eating so many
> chemicals.

Then in that case, I'm really 29, not 39-going-on-40-in-july. Ugh!

In m> Lucy wrote:

> I do LOVE rice. Ok.. confession time. I have only made rice one time,
> that wasn't minute rice. It boiled over, but now I'm ready to try it
> again. Mental note.. this time use a larger pan.

I used to hate rice. In fact, I refused to eat it. But lately, since
being released from a long stay in hospital I've gotten to like it for
some unknown reason. Been making it every night for the past few weeks...
in fact tonight it's potatoes and everyone is going to fall over ;-)

But I never realized just how easy it is to make and I suppose that's
part of it. But yes, you do need a pan large enough not to boil over
and you have to turn it down just when it starts to boil...


--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

Saerah wrote:
>
> Arri London wrote in message >...
> >
>
> >LOL bread is one of the quickest things to make from basic ingredients,
> >taking about five to ten minutes to mix and knead in a decent mixer. It
> >can rise and then bake while one is doing other things.
> >
>
> right, *IF* you have a mixer. otherwise, its a massive effort. especially
> when you have a toddler who wants to grab pieces of raw dough to eat....
>
> --
> saerah


Make it without the mixer. Still not a massive undertaking; 15 minutes
instead of 10. Not every bread requires kneading for ages.
The toddler involvement is another matter of course LOL.

In article > , "Lucy"
> wrote:

> I do LOVE rice. Ok.. confession time. I have only made rice one time,
> that wasn't minute rice. It boiled over, but now I'm ready to try it
> again. Mental note.. this time use a larger pan.

One of my most-used cooking pots is a 2-quart glass Pyrex mixing
pitcher. I made rice last night. For the two of us, I put 1-1/2 cups
water in the 2-quart pitcher, added 3/4 cup rinsed medium-grain rice,
about 1/2 tsp of salt, and maybe a tablespoon of vegetable oil (to keep
the foaming down). Covered it with plastic wrap (vented so steam could
escape and nuked it for 10 minutes at full power, then about 10 -12
minutes at 20% power. Pretty good. No, darn good. No stirring, no
nada. FWIW.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"jmcquown" > wrote:
> Which just proves you are comfortable stealing from the general public. I
> wouldn't brag about this if I were you.

What it proves is that the store has incompetent help. I'm sorry, but when
the store makes a mistake like that in my favor, I am going to accept it.

There's a price to be paid by business... or anyone else... for incompetence
or having the wrong focus. One of the more interesting ones of late that has
been discussed widely in business circles is the scam against Walmart and
others involving substitute bar code labels placed by crooks on merchandise.
Pretty simple: buy a cheap item, scan and reprint that bar code, attach to
expensive item, and check out. It was absolutely astounding how few Walmart
clerks paid any attention to what rung up on the register vs. what they just
dragged over the scanner. And why should they? The company's focus for
cashiers was totally on moving the customers quickly through checkout with
the fewest number of cashiers.

"Mike Pearce" > wrote in message
news:H0zJd.95369$Jk5.39882@lakeread01...
> "Dave Smith" wrote in message ...
>> zuuum wrote:
>>
>>> Many families now have no one at home to prepare meals, and those who do
>>> have the time, often found to be without cooking skills or knowledge.
>>
>> I am not terribly sympathetic to the lack of time argument.
>
> I think it's not so much not having the time as it is not making the time.
> I really enjoy cooking so for me spending a few hours making a meal is
> something I consider fun. Most weekends I'll devote a good portion, if not
> all, of a day to cooking. I guess I do this at the expense of using that
> time to do something else, but I don't look at it that way since I'm doing
> what I enjoy. Of course, we all have different priorities in our lives and
> some of us put cooking a little higher on the list than others.
>
> Some of my friends consider me a pretty good cook and will ask me how to
> make something or give them advise on making a particular meal. I can't
> tell you how many times I get a few steps into a description of what is
> involved and I'm interrupted with, "that's too complicated". This is even
> for something as simple as making chicken stock which doesn't require much
> active time but from beginning to end can take a while. I got stopped with
> the chicken stock instructions the other day after I said, "buy a whole
> chicken". Oh well.
>
> I keep almost no prepared food in my house. I just like making things from
> scratch.
>
> Interestingly, Whole Foods Market is closing the store in my neighborhood
> in a couple of months. It's the smallest store in the chain and they've
> opened a store on the other side of town so I figured this day would come.
> I'm very disappointed. I've really enjoyed have good quality ingredients a
> block and a half away from my house, even if it is on the expensive side.
> The funny thing is that when I hear my neighbors talking about the closing
> they almost always mention that they will miss the prepared foods. All
> this time I've been wishing they'd take the space that they use for
> prepared foods and expand the produce or meat departments.
>
> -Mike

I would sorely miss the availability of Whole Foods if I had had one and
then it vanished. I have to travel probably 75+ miles to shop at a
FreshFields/Whole Foods store. I don't know what city you live in, but
there is a Whole Foods in Baltimore in "Little Italy" that has one of the
top rated wine stores in the U.S. on its premises. All price ranges. A
jewel of a store.
Dee

"Melba's Jammin'" > wrote in message
...
> In article > , "Lucy"
> > wrote:
>
>> I do LOVE rice. Ok.. confession time. I have only made rice one time,
>> that wasn't minute rice. It boiled over, but now I'm ready to try it
>> again. Mental note.. this time use a larger pan.
>
> One of my most-used cooking pots is a 2-quart glass Pyrex mixing
> pitcher. I made rice last night. For the two of us, I put 1-1/2 cups
> water in the 2-quart pitcher, added 3/4 cup rinsed medium-grain rice,
> about 1/2 tsp of salt, and maybe a tablespoon of vegetable oil (to keep
> the foaming down). Covered it with plastic wrap (vented so steam could
> escape and nuked it for 10 minutes at full power, then about 10 -12
> minutes at 20% power. Pretty good. No, darn good. No stirring, no
> nada. FWIW.
> --
> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

Well, as long as you are telling her about rice, how about adding some
simple jazz? Lucy, generally speaking, 1 cup of dry rice will need 2 cups
of liquid to cook it. Put a couple of pats of butter in a flat pan that has
a cover. With the heat on medium, stir the dry rice in the melted butter
until it becomes golden colored, add a small chopped onion and instead of
adding water to cook the rice, add an equal amount of canned chicken broth.
If you are using a broth with no salt, be sure to add the appropriate amount
of salt to the pan. Cook about 25 minutes with the cover on and the heat
turned to low. If you want a Mexican rice, do the same as above, but add
about 1/3 cup of your favorite salsa from a jar and cook. Just before you
serve the rice, add some chopped green onions and black olives--whatever
amount you think you would like. Or for a different flavor, instead of
broth, use a can of chopped tomatoes (remember, the liquid amount should
stay the same) a teaspoon of salt and about 1/2 teaspoon of dried basil.
You can brown 1 pound of ground beef along with a chopped onion and a
chopped bell pepper, 1 cup of dry rice and chopped, canned tomatoes, 1/2
teaspoon of dried basil, a teaspoon of salt, cover and cook for about 1/2
hour, uncover, sprinkle with grated cheese(your choice) cover to melt and
serve--a one dish meal.
Janet

"Janet Bostwick" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
> ...
>> In article > , "Lucy"
>> > wrote:
>>
>>> I do LOVE rice. Ok.. confession time. I have only made rice one time,
>>> that wasn't minute rice. It boiled over, but now I'm ready to try it
>>> again. Mental note.. this time use a larger pan.
>>
>> One of my most-used cooking pots is a 2-quart glass Pyrex mixing
>> pitcher. I made rice last night. For the two of us, I put 1-1/2 cups
>> water in the 2-quart pitcher, added 3/4 cup rinsed medium-grain rice,
>> about 1/2 tsp of salt, and maybe a tablespoon of vegetable oil (to keep
>> the foaming down). Covered it with plastic wrap (vented so steam could
>> escape and nuked it for 10 minutes at full power, then about 10 -12
>> minutes at 20% power. Pretty good. No, darn good. No stirring, no
>> nada. FWIW.
>> --
>> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
>> "I read recipes the way I read science fiction: I get to the end and
>> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
>> performance at New York, New York, January 10, 2005.
>
> Well, as long as you are telling her about rice, how about adding some
> simple jazz? Lucy, generally speaking, 1 cup of dry rice will need 2 cups
> of liquid to cook it. Put a couple of pats of butter in a flat pan that
> has a cover. With the heat on medium, stir the dry rice in the melted
> butter until it becomes golden colored, add a small chopped onion and
> instead of adding water to cook the rice, add an equal amount of canned
> chicken broth. If you are using a broth with no salt, be sure to add the
> appropriate amount of salt to the pan. Cook about 25 minutes with the
> cover on and the heat turned to low. If you want a Mexican rice, do the
> same as above, but add about 1/3 cup of your favorite salsa from a jar and
> cook. Just before you serve the rice, add some chopped green onions and
> black olives--whatever amount you think you would like. Or for a
> different flavor, instead of broth, use a can of chopped tomatoes
> (remember, the liquid amount should stay the same) a teaspoon of salt and
> about 1/2 teaspoon of dried basil. You can brown 1 pound of ground beef
> along with a chopped onion and a chopped bell pepper, 1 cup of dry rice
> and chopped, canned tomatoes, 1/2 teaspoon of dried basil, a teaspoon of
> salt, cover and cook for about 1/2 hour, uncover, sprinkle with grated
> cheese(your choice) cover to melt and serve--a one dish meal.
> Janet
>

Melba.. I love that idea. Popping it in the microwave and not having to stir
it. Great idea.
Janet.. oh I am definitely going to try your ideas too. I am going to enjoy
trying to turn rice into meals.
lucy

"Janet Bostwick" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
> ...
>> In article > , "Lucy"
>> > wrote:
>>
>>> I do LOVE rice. Ok.. confession time. I have only made rice one time,
>>> that wasn't minute rice. It boiled over, but now I'm ready to try it
>>> again. Mental note.. this time use a larger pan.
>>
>> One of my most-used cooking pots is a 2-quart glass Pyrex mixing
>> pitcher. I made rice last night. For the two of us, I put 1-1/2 cups
>> water in the 2-quart pitcher, added 3/4 cup rinsed medium-grain rice,
>> about 1/2 tsp of salt, and maybe a tablespoon of vegetable oil (to keep
>> the foaming down). Covered it with plastic wrap (vented so steam could
>> escape and nuked it for 10 minutes at full power, then about 10 -12
>> minutes at 20% power. Pretty good. No, darn good. No stirring, no
>> nada. FWIW.
>> --
>> -Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
>> "I read recipes the way I read science fiction: I get to the end and
>> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
>> performance at New York, New York, January 10, 2005.
>
> Well, as long as you are telling her about rice, how about adding some
> simple jazz? Lucy, generally speaking, 1 cup of dry rice will need 2 cups
> of liquid to cook it. Put a couple of pats of butter in a flat pan that
> has a cover. With the heat on medium, stir the dry rice in the melted
> butter until it becomes golden colored, add a small chopped onion and
> instead of adding water to cook the rice, add an equal amount of canned
> chicken broth. If you are using a broth with no salt, be sure to add the
> appropriate amount of salt to the pan. Cook about 25 minutes with the
> cover on and the heat turned to low. If you want a Mexican rice, do the
> same as above, but add about 1/3 cup of your favorite salsa from a jar and
> cook. Just before you serve the rice, add some chopped green onions and
> black olives--whatever amount you think you would like. Or for a
> different flavor, instead of broth, use a can of chopped tomatoes
> (remember, the liquid amount should stay the same) a teaspoon of salt and
> about 1/2 teaspoon of dried basil. You can brown 1 pound of ground beef
> along with a chopped onion and a chopped bell pepper, 1 cup of dry rice
> and chopped, canned tomatoes, 1/2 teaspoon of dried basil, a teaspoon of
> salt, cover and cook for about 1/2 hour, uncover, sprinkle with grated
> cheese(your choice) cover to melt and serve--a one dish meal.
> Janet
>

"Dee Randall" wrote in message ...

> "Mike Pearce" wrote in message

>> Interestingly, Whole Foods Market is closing the store in my neighborhood
>> in a couple of months. It's the smallest store in the chain and they've
>> opened a store on the other side of town so I figured this day would
>> come. I'm very disappointed. I've really enjoyed have good quality
>> ingredients a block and a half away from my house, even if it is on the
>> expensive side. The funny thing is that when I hear my neighbors talking
>> about the closing they almost always mention that they will miss the
>> prepared foods. All this time I've been wishing they'd take the space
>> that they use for prepared foods and expand the produce or meat
>> departments.
>>
>
> I would sorely miss the availability of Whole Foods if I had had one and
> then it vanished. I have to travel probably 75+ miles to shop at a
> FreshFields/Whole Foods store. I don't know what city you live in, but
> there is a Whole Foods in Baltimore in "Little Italy" that has one of the
> top rated wine stores in the U.S. on its premises. All price ranges. A
> jewel of a store.

I'm in New Orleans. Up until a year or so ago the WFM near me was the only
one in the city. WFM opened a new store (at least three or four time bigger
than mine) on the other side of town in an area that is a total pain in the
butt for me to get to. Now they are getting ready to open another new store
in the suburbs which will be close to twice as big as the one on the other
side of town. The new one in the burbs will be easier for me to get to. It
will still only be about 20 minutes for me to get to the new store, but
that's a lot longer than the minute or so it takes me to walk to the current
location.

I've gotten really bad, I use Whole Foods almost like my extended pantry. I
decide what I'm going to make for dinner, sometimes I even start making
dinner, and then walk over to Whole Foods to pick up the ingredients I need.

A few years ago I spent about six months working in Baltimore. I really
enjoyed my time there. I was surprised at how many good restaurants there
were. I've got to get back there one of these days.

-Mike