The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 13 of 36
Quote:
Originally posted by 1KIKI:
DANG! How low does your oven go? A good pot and a low oven will do the same job, albeit with more energy use. I don't have nearly enough counter space for a crockpot/ slow cooker, so I use my oven instead. But then again, I cook in large batches then freeze individual portions, so it makes sense for me to use the oven instead anyway.
Oven doesn't work Kiki.
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How FRUSTRATING for you!
The slow-cooker dying then ... sigh. What I call one of life's minor crises. It's nothing life-ending, but it's something extra you have to run after or else you'll be one step backwards from where you were before.
Out of curiosity - what kinds of things do you like to cook?
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Quote:
Originally posted by 1KIKI:
How FRUSTRATING for you!
The slow-cooker dying then ... sigh. What I call one of life's minor crises. It's nothing life-ending, but it's something extra you have to run after or else you'll be one step backwards from where you were before.
Out of curiosity - what kinds of things do you like to cook?
It was frustrating to find that out but that is why I bought a toaster oven. The slow cooker was given too me and I don't know how long the person had it before they gave it to me. So, I will have a think about whether I will buy one myself or not.
Let's see. I like fish but I keep that simple. Just a pan fry with some veg. Lamb chops, I eat a little bit of hamburger that I do up with some tomato paste, garlic, salt and pepper which I usually serve over pasta or rice. Veg too. Tomato paste I also use with ground pork. Chicken, fried with the skin on(which I know is bad.
) I have a chicken dish in this thread which is my riff on a Spanish dish. In place of seafood, I just use chicken and I replace peas and carrots with broccoli. There is also a pork tenderloin recipe in this thread that is done with brussel sprouts and potatoes or broccoli and potatoes. It is cooked in V-8 juice seasoned with salt, pepper and bay leaf.
I am hoping over this fall to get back into some form of baking. Specially for my birthday. I have a recipe for a milkless, eggless chocolate cake. I love it. I used to make it into cupcakes but with a small freezer, I will have to just leave it in cake form which is fine. Maybe I will make some shortbread for Christmas.
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Speaking of Christmas, I'm one of the very rare few I think who actually likes fruitcake. Anyway, I just had to go sideways a bit on that.
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Quote:
Originally posted by 1KIKI:
Speaking of Christmas, I'm one of the very rare few I think who actually likes fruitcake. Anyway, I just had to go sideways a bit on that.
No worries. I have tried fruitcake, I think when I was a child but never developed a taste for it.
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You and a lot of people. Fruitcake just doesn't get no respect.
There used to be a lot of jokes that went around about it, but now I only remember one.
Q What's the difference between getting a fruitcake and a doorstop for Christmas?
A At least a doorstop is useful.
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I was never much of a baker. Now that I can't taste anything, I doubt I will ever develop the skill. But I do have a great appreciation for people who can bake! Nothing is quite as scrumptous as a good bread, pie, cookie or shortbread!
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Quote:
Originally posted by 1KIKI:
You and a lot of people. Fruitcake just doesn't get no respect.
There used to be a lot of jokes that went around about it, but now I only remember one.
Q What's the difference between getting a fruitcake and a doorstop for Christmas?
A At least a doorstop is useful.
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Quote:
Originally posted by SIGNYM:
I was never much of a baker. Now that I can't taste anything, I doubt I will ever develop the skill. But I do have a great appreciation for people who can bake! Nothing is quite as scrumptous as a good bread, pie, cookie or shortbread!
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
I used to make a lot of cakes and pies before my food sensitivities came up, which includes an egg allergy. Shortbread around me has pretty well always been a Christmas thing.
Tried my hand at making cookies once and they didn't turn out. They don't like me and I really don't like them anyways.
My dad now there was a baker. Cakes, pies, cookies and bread. Oh my!!!
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Since dried beans were locally in short supply, I ordered online. And since I was ordering online anyway, I thought I'd try a whole bunch of different kinds of beans.
My 2 favorite kinds of bean are pinto and white beans. I'm not so much in favor of red or kidney beans, or black beans.
So, of the white beans I got
(larger beans)
European soldier
cannellini
great northern
(smaller beans)
petit French
flageolet
navy
I weighed out a quarter pound of each and soaked them all for 24 hours at room temperature, and after soaking they were all about the same volume, even the smaller beans ... except the navy beans which started out a mingy volume and ended up a mingy volume.
Then I cooked them and tested them out.
Of the larger beans my favorite was the great northern, I thought the cannellini and European soldier beans were too soft!
Of the smaller beans my favorite was the flageolet, but since they're a internet specialty, I won't be buying them regularly (if at all). I really disliked the navy beans, even thought they're generally available, because they're so mingy. So I won't be buying them even though they're handy.
In general, I was happy I tried the specialty beans, but since I like a type of bean that's widely available locally - the great northern - and except for episodes of panic-buying, I probably won't be regularly buying the other beans on the inet. At least now I have an idea of what there is in terms of white beans, and what they're like, since I've never had many other kinds before.
My next test will be the brown and speckled beans in the pinto category. What I like about pinto is their nice starchy texture that makes a great refried bean.
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