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Tim H. Royal's Profile

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Bad rhubarb experiences. Any recipes to convert me?

There are some really great ideas here. I have had pies with Rhubarb and Strawberries, that's it. Wonderful. I have made Rhubarb Jam. Still on my shelves after 3 years, but I became diabetic so squelched a lot of my old recipes. Making jams is super easy, seems daunting at first but once you're into the project, Rhubarb or not, it is as easy as just cooking the produoct, adding gelatin, putting into boiled jars, seal, cool, that's it. I think Rhubarb has no flavor, I don't think sour is a flavor, sweet is not a flavor nor is mush a flavor, it is a texture or a taste, but has no flavor of it's own, bitter taste maybe. The same with watemelon rind preserves. My mother made W. rind preserves and it was a memory I carry to this day. Until I made it for myself. Watermelon rind has no flavor of it's own, and like Rhubarb needs spices and sugar or other fruits. The secret is to not cook it until it is mush, (Rhubarb). I have about 150 cookbooks but only one is about cooking without sugar, but natural sweetners such as honey. These recipes are more complicated and the failure factor is high, for me that is. I am a lazy cook, but adventurous. East Indian recipes are best for these exotic plants, Try Oriental 5 spice and Indian Garam Masala for an intriguing twist to the traditional pie and cake spices. Try Rhubarb and dried Peaches, Apricots, You will have more texture and no mush. Remember that the fruits will keep on cooking as long as they are hot. But like Loukoumades says, why make something that has to have additives to have flavor. It will just taste like cinnamoin or cloves or what have you. I say why bother tryiing to make something sour, sweet, try pickling instead. The only reason for cooking is to eat foods that you like cooked. Preserving is only to keep foods from rotting and to have them for a day when you have nothing else. Right? Pickled veges or fruits, or sweet stuff will mostly taste like what you cook or preserve them with. Just walk past the Rhubarb and let someone else use it. I agree with Isolde about the savory recipes for Rhubarb, besides I love her name. There is a lot of power in that name, believe her. Hope I haven't blathered and bored you. Tim.

May 13, 2011
Tim H. Royal in Home Cooking

Peanuts in soda?

You are so right, ingredients have changed. I miss the coke in coke. Any fizzy dark cola would do. But the favorite was coke, sharing it with a favorite Aunt Daphne when I was 6 years old on our front porch swing. I am sure it originated in N.C. Cheese Nabs and coke was also a favorite .

Mar 19, 2010
Tim H. Royal in General Topics

Green Bean and Cherry Tomato Salad

I think, one of the great things about a recipe is that it is a recipe, period. Recipes are supposed to be a quide to allow for creativity and inventiveness. Make a recipe your own. Whatever apeals to you, do it.
thats the fun part. I have made some fantastic dishes from old recipes, I have also made some fantastic failures. My favorite recipe book is 150 year old. Try to find those ingredients today, or duplicate techniques.
Cooking is wonderful, thank you Chow for all these great recipes.

Jul 01, 2009
Tim H. Royal in Recipes

Tip for fluffy scrambled eggs

I usually don't use water or milk, the method I like best is to whip the eggs till frothy, pour in a med low heated pan, treat the eggs as you would making an omelet, keep them lifted off the heat, it allows hot air to circulate, keeps them from getting tough. You can take any egg over the top, have fun with them. Use a wire balloon whisk, gives you more control, develops your stamina and muscles and saves on electricity and helps you relate more closely to the task at hand. Put your own energy into your work. Much more satisfying. Then you can say it's "just something I whipped up." Try scrambled eggs with freshly sliced Strawberries and whipped cream flavored with a drop of Grand Marnier for a midnight dinner. A simple crisp salad and champagne. Tim H. Royal

Oct 24, 2008
Tim H. Royal in Home Cooking

Don't Hide the Ring in the Flan

Keep it private, put it in a small presentation box and place it on or under her pillow. Take her to Tiffany's, but be sure she knows why. Don't go with a price range in mind unless you arrange for the jeweler to have a tray of suitable rings ready to show her, prearranged. Public places are not suitable, it makes the boyfriend the center of attention and not the intended. As a chef I have witnessed many proposals, some didn't come off, he was turned down, put off, not ready for this. One poor guy was so embarrassed he had to leave the table, further embarrassment to both of them. Put the ring in a very special box. A gold filigree and beveled glass antique box, something that says she is marrying a very classy fellow. That's what I did. She turned me down but I got a ring back in a very special box. I was very happy for me in a few hours.

Jun 28, 2008
Tim H. Royal in Features

Old-Tyme Flavor

Hello, I'm Tim H. Royal, originally from Roanoke Rapids N.C. I now live in Portland, Ore. I come from generations of cast iron users. My mother made me sit by the side of the road (unpaved) and scour the pan with sand and a dish cloth, that pan was her grandmother's and mothers, now my nephew's. I thought I had that pan for many years till I noticed mine was made in Taiwan. Still, it is a respectable pan that I have used for 45 years. It is crusted and black on the outside but wonderful to use. Back home we used my Grandmother's 30 or so gallon cast iron wash pot for family Brunswick stews. I remember my Grandmother standing over that pot stirring clothes with a short pole. That huge pot was the center of attention for many years of family gatherings. My sister later sold it for $500.00 to pay for her divorce. Wipe your iron clean, gently scrub if necessary, wipe with whatever oil you have and love it. Short of breaking it, you can't hurt it.

Jun 25, 2008
Tim H. Royal in Features

In Defense of Cheap Liquor

The reason I don't drink, and it all sounds like heaven. I went to a cocktail party once when I came of age. My hostess, taking ad-
vantage of my naivete made several cocktails for me I had never had, each better than the last until I fell down and then fell out of my friends car and broke my face. Three weeks and $20.000.00 later, In those days one didn't sue one's hostess, we called her Dirty Lou. She was a double agent for the CIA, we found out after she died of alcholism.

Mar 01, 2008
Tim H. Royal in Features