blue room's Profile

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Pot roast - help!

"The folks at CI magazine said the key to a good pot roast is to cook until done, and then to keep cooking."
I've seen that quote from Cook's Illustrated too, taken it to heart and used it -- it works!

about 22 hours ago
blue room in Home Cooking

What cookbooks have you bought lately, or are you lusting after? September 2014 edition!

You're a riot, Gio. Group 'hound home, and several massive warehouses for their cookbooks?

about 22 hours ago
blue room in Home Cooking
2

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

Have posted the lists I made in the appropriate places. (I couldn't face going through my unwieldy list-making process again, so the already-posted recipes I didn't duplicate.) It was a trippy yes trippy experience to read posts from 2006, 2007, etc. Things I wrote that I don't remember at all, and odd opinions I had!
There is SO MUCH in those threads though -- invaluable.
It was a good exercise for me, should have done it long ago.

Recipe so good you've made it at least 3 times: COTM Edition

Here's my list from years that don't have their own "favorites" thread. I didn't include recipes already mentioned.
2006
Essentials of Classic Italian Cooking,
..Novara's Bean and Vegetable Soup p.109 just wonderful
Mexico One Plate at a Time,
..Green Chile Chicken Tamales p.74 homemade and excellent

2007
Mastering the Art of French Cooking,
..Beef and Onions Braised in Beer p.317 my 1st Julia!
Taste of Country Cooking,
..Smothered Chicken

2010
Barefoot Contessa Parties,
..Popovers p.189
..Vegetable Pot Pie p. 255 exquisite!
..Chicken Piccata found on 'net
Bistro Cooking,
..Braised Red Cabbage p.95 impresses me every time

1 day ago
blue room in Home Cooking

2013 COTM (Cookbook of the Month) Recipes Worth Repeating

This is my loved-it list for 2013, not including those already mentioned here.

Jerusalem,
..Red Pepper and Baked Egg Galettes p.243 wow
..Balilah p.102

Every Grain of Rice,
..Pipa Tofu p.78 fun to make
..Sichuanese "Send the Rice Down" p.194 lots of celery
..Blanched Choy Sum with Sizzling Oil p.168 I use chard
..Steamed Eggs p.130 silky and delicious

1 day ago
blue room in Home Cooking

September 2014 COTM "Avec Eric" Chapters 10-12 (Craftsmanship, Tradition, Cayman Cookout) Reporting Thread

Thanks very much qianning, here we go avec Eric!

1 day ago
blue room in Home Cooking

2012 COTM (Cookbook of the Month) Recipes Worth Repeating

My cooked-at-least-3 times list from 2012, (not including those that might have already been mentioned here.)

The Homesick Texan, all from her blog, I didn't have the book.
..Sopapillas
..Pastoral Tacos
..Entomatadas with Cheese
..Sweet Potato Biscuits with Chorizo Cream Gravy
..Strawberry Spoon Bread

Planet Barbecue!,
..Puerto Rican Pork Shoulder p.197 oh so tender
..Bratwurst with Curry Sauce p.344 currywurst, German street food

660 Curries,
..Chunky Potatoes with Garlic and Peanuts p.550 Mr. blue room loves this
..Sweet and Sours Chickpeas p.336 must make this again soon!

1 day ago
blue room in Home Cooking

2011 COTM (Cookbook of the Month) Recipes Worth Repeating

Finally got to sorting, listing favorites of past years. I tried not to include recipes already mentioned here, and limited my list to dishes I've done at least 3 times or do regularly. From 2011 COTMs --

Around My French Kitchen,
..Salted Butter Breakups p.400 everyone likes these
..Butter & Rum Crepes p.411 perfection

Molto Gusto,
..Pizza dough p.183 made on a griddle, work well for me

Seductions of Rice,
..Inari Sushi p.222
..Oyako Donburi p.210 both comfy comfort food

COTM (Cookbook of the Month) Recipes So Good You've Made Them at Least Three Times: Quick and Easy/Weeknight Edition

I (finally) have my IMHO list of COTM recipes that count as "three timers." But not all would be quick/easy/weeknight recipes. I *have* tried to avoid the recipes that are already on the (incredible) spreadsheet. Where should I type this list?
Here, or maybe Big Sal's thread?

2 days ago
blue room in Home Cooking

Chowhound Cake Day 2014!

I made the pink peppercorn cake this afternoon, Caitlin. As nice as can be! I followed the bloggers recipe which means I used some white pepper, but of course used the pink also. I made half a recipe in a loaf pan, did not glaze.
It is moist, and the peppers are just right, just a hint, but there.
Glad I saw this!

Aug 30, 2014
blue room in Home Cooking

Differences in terminology

Boy, that Wiki picture of the round bannock looks like seriously sturdy bread.

Aug 30, 2014
blue room in Home Cooking

Home Cooking Dish of the Month (September 2014) Voting

I'm hoping potatoes (nightshade family?) will be considered as stuffable vegetables. (Not just baked potatoes with toppings, but stuffed. Not a huge difference, I know.)
Also hoping mushrooms (fungi ?) big or small I love 'em all will be considered vegetables.

Aug 30, 2014
blue room in Home Cooking

Differences in terminology

In Utah, scone = Indian/Navajo fry bread,

http://bakerette.com/homemade-utah-sc...

and rhymes with "zone".

Aug 30, 2014
blue room in Home Cooking

Cookbooks or recipes for jaded, time-constrained mom

Maybe Ina Garten's books would fit. Here's a link to look at her titles
http://www.amazon.com/s/ref=nb_sb_ss_...

August 2014 COTM - Diana Henry Month: Food from Plenty

I can make basil disappear if I have lots of tomatoes, that happy circumstance happens once a year. The rest of the time -- well, you just said it. Every time I read about someone's garden I'll be closer to having one, I hope.

Aug 29, 2014
blue room in Home Cooking

August 2014 COTM - Diana Henry Month: Food from Plenty

This *was* near my top, but got passed. Probably something to do with the price of salmon vs the price of chicken.
I'm sure I'll be crazy for it when I finally do it, though.

Shamed every time someone mentions their garden,
"I used parsley, mint, basil & chives, all from my garden."
Westminstress notes. Can't you just picture this ideal scented plot?

Aug 29, 2014
blue room in Home Cooking
1

Cookbook purge!

Yes, that post is funny, but this thread taken as a whole is SO sad! Most everyone really really doesn't want to lose even one book, yet keeping them is leading to guilt, spats with spouse, ugly crowded living spaces, on and on.
I've given up, I keep them. I think it's for the same reason kids won't go to bed -- they're afraid they're gonna miss something!
I give up old novels all the time -- how many times am I gonna read "Bonfire of the Vanities"??
It wouldn't be bad if we added only 12 a year, like COTM does.

Aug 29, 2014
blue room in Home Cooking

Home Cooking Dish of the Month (September 2014) Voting

You could always stuff a vegetable with banh mi fixin's.

Aug 27, 2014
blue room in Home Cooking

Home Cooking Dish of the Month (September 2014) Nominations

But sandylc this is dish of the month, can you narrow it down to a *dish* with apples? Like apple pie, or pork and apples, apple slaw etc.?

Aug 26, 2014
blue room in Home Cooking

Home Cooking Dish of the Month (September 2014) Nominations

STUFFED VEGETABLES sound right for September dinners.

Aug 26, 2014
blue room in Home Cooking

Voting Thread: Cookbook of the Month September 2014

Looking at the book, first 5 chapters --

1 Big Flavor has 10 recipes

2 Star Ingredients has 10 recipes

3 Farming the Sea has 11 recipes

4 Birth of a Dish has 10 recipes

5 Teamwork has 9 recipes

and so on... there are 12 recipe chapters altogether.
This shows how it's set up. The recipes are sort of in order of cocktail-to-dessert for each chapter, so "A" seems a good choice. I'm happy to help too, just tell me what to do.

Aug 26, 2014
blue room in Home Cooking

Two unrelated questions -- grammar and photos

It looks like the site you are "talking" to will arrange things to best fit its site. People who have small hand-sized
devices need more letter space. Makes sense.

(1964 made sense too!)

Aug 25, 2014
blue room in Site Talk

Two unrelated questions -- grammar and photos

Ah, yes I just discovered this -- I looked up some of my posts, and the small pictures appear if I am *replying* to someone else's post.
If I initiate a discussion and include a picture it is big.

Aug 25, 2014
blue room in Site Talk

August 2014 COTM - Diana Henry Month: Food from Plenty

All black olives please me she said with a can in her hand.

Speaking of cans, the only anchovies I know are canned, rolled into little spirals with a caper in the middle. Is this what is meant in a recipe like this?

Aug 25, 2014
blue room in Home Cooking

Two unrelated questions -- grammar and photos

1. I read an article a few days ago that says we (we who type in English) no longer use 2 spaces after a period, only one. Is this right? Am I years late in knowing this?

2. Why are some of the food pictures I post here big and some much smaller?

Aug 25, 2014
blue room in Site Talk

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

Checking into this, I'm sure we'll see the day that all books are available this way. I'm in Utah, ebook rental is here but limited.

Aug 25, 2014
blue room in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

Ok, I just looked at TasteBook, that's the idea, maybe combined with Eat Your Books, or..
just plain renting ecopies of cookbooks would work too.

Aug 25, 2014
blue room in Home Cooking

What cookbooks have you bought lately, or are you lusting after? August 2014 Edition!

Could there be there a service that would allow you to look through a book online and choose which recipes you'd like to have?
Then, print those recipes, send them to you in a folder, or bound?
I'd pay for this, would anybody else? I'm already paying for (and storing) a lot of bookspace!
I randomly chose a book that I've never cooked from, a Joan Nathan book I bought years ago. Went through 180 pages and have just 16 recipes I might try.

Aug 25, 2014
blue room in Home Cooking

Inviting Professional Voices to the Community

The "Too Many Tomatoes" author's post impressed me as soon as I read it. I hope all the for-profit posters will be as open and friendly and clear about what's going on as that fellow. I can't help but think Andrea Nguyen would be first to encourage entrepreneurial cooks like that, since she is one!

What are you baking these days? August 2014 Edition, Part 2

buttertart, do these keep well? Freeze?
They seem holiday worthy for sure.

Aug 24, 2014
blue room in Home Cooking
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