Paella and crab legs for Christmas dinner, not that there was anything else Christmasy about anything but it’s a yearly excuse for a paella tradition.
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I love paella. That’s a great tradition. We made a delicious turkey and a few nice sides.
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Food photography from the past. On the left, from “All About Home Baking”, from General Foods, 1933; on the right, from “The Betty Crocker Cookbook”, from General Mills, 1985.
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This doesn’t look like much, not so photogenic, but extremely delicious.
Lima beans, dried Shitake mushrooms, shallots, onions, beef base, and a mess of herbs and spices.
I dont feel well but I’m glad I pushed through yesterday’s malaise to make it. I love a creamy broad bean served with sourdough toast.
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i’ve made this several times, and every time i make it, i am blown away by how freaking good it is. i’m only halfway done with eating the first of two jars in this batch, and i’m already worried about running out too quickly, lol. (“after this half a jar, we’ll only have one jar left!”)
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I was in the mood for chocolate cake. I’ve made a bunch over the years, but the Hershey’s Perfectly Chocolate recipe is hands down the best. It is so moist. And it uses pantry items most people have on hand. I like to use coffee instead of hot water.
https://www.hersheyland.com/recipes/hersheys-perfectly-chocolate-chocolate-cake.html
Their recommended frosting is very good (linked within that recipe).
For me, as is, the frosting comes out a bit fudgy. Add more milk to thin and the secret to buttercream is to whip at LEAST 4 minutes, Once it has enough milk and is whipped, it makes a great, spreadable chocolate buttercream.
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This may be more of a random grin than food thread, but…
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Just water?
Not “Sparkling Water of Life?”
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or even “Reclaimed Stillsuit Water”? haha
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This article… man, if it would have mentioned WHICH food did this, that would have been really good.
I do home canning, and while botulism is indeed a big concern, it depends heavily on which food. Tomatoes and jam are a far cry from green beans or corn, and then meat is a whole 'nother thing, when it comes to safe home canning. I wish the article had mentioned any of that.
When a friend asked me for advice about canning, I had to talk her down from anything but jam/jelly on the first go. That’s actually pretty easy to do safely, because of all the acid.
My mom canned some “spaghetti sauce” and was pretty disappointed when I told her that including meat made it potentially dangerous, since she did a water bath and not a pressure one. Better disappointment than botulism, though!
I feel like there are other home canners here, are there?
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i’ve been known to can here and there – but i’ve only done hot water bath canning. I do have a pressure cooker, but i’ve never tried any canning with it. i tend to do small batch stuff, mostly.
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As a gift to my future self, I cooked down 10 pounds of onions (half Vidalia, half yellow) into two cups of pure flavor goo. It took 3 hours, but I’m listening to a good book.
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My family’s away on vacation and I got a craving for spaghetti and garlic bread. So last night, I packed a bag in my pocket (one of those plastic bags that all us adults seem to hoard) and walked off into the sunset to the grocery store to buy the stuff. It was a perfect beautiful spring evening.
Got the stuff at the store and checked out (where, instead of “Paper or plastic?” they now ask “Do you need a bag?”, hence the bag I had in my pocket ready to go.) and walked back home out of the sunset. So excited for this delicious meal I was about to cook.
I then managed to produce perhaps the worst-ever spaghetti and garlic bread. The spaghetti was chewy and the bread was half-burnt.
But I had a really nice walk and watched a funny movie while eating so it wasn’t all bad. And I learned that this mini-oven cooks way faster than expected and also that apparently the sauce is supposed to be watered down if you cook the spaghetti in it.
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Friend, cook the spaghetti in water, drain, add some olive oil, have the sauce heated in a separate pot, then join the sauce to spaghetti. Good luck.
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And reserve some of the cooking water in case you need to thin down the tomato sauce a bit.
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I saw something saying “that’s the way white people cook pasta” which opened me up to the idea that there’s another way. So I discovered ‘one pot pasta’, which apparently is good if you do it right. But I most certainly did not do it right.
At least I was only experimenting on myself, and didn’t inflict that on others.
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that works better for baked pasta like lasagna and baked ziti, where it removes a step by not boiling pasta before baking. But one pot for not-baked pasta does not save time or come out better in some way.
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