cookingschool's Profile
Curly or Flat
"They" say, flat-leaf parsley has been elevated in status to that of an HERB. Curly is just a garnish! I only buy flat. Once, husband came home with curly and was "told off" in no uncertain terms. He learned.
How long does wine keep for cooking
I'm wondering if you might consider keeping fortified wines on hand, such as Dry Vermouth and Marsala. My understanding is that these wines stay very well either refrigerated or on the counter.
I'm Drunk With Anticipation....
Making "Whisky-Soaked Dark Chocolate Bundt Cake" for MIL's birthday. I found the recipe in one of the threads. Anyway, after turning out the cake, recipe says to sprinkle more whiskey over the cake, so there is no frosting, per se, or glaze. Just more whiskey...which is cool, but couldn't I make a chocolate-whiskey glaze, or does that sound gross? What would you do? I don't just want to shower it with powdered sugar. If it helps, there is espresso powder and unsweetened cocoa in the batter, as well as dark, unsweetened chocolate. Thanks to all who reply!
Cake in a half-sheet pan: leave it in the pan, or take it out?
I wouldn't bother trying to take it out of the pan. I would frost it in the pan while still warm. That way, the warm cake does all the work, spreading the frosting all over the cake. Then, just cut into squares and serve.
Calling all caterers....
Thanks for the advice! I'd like to find 3 at about 12# each. It's a lunch event.
Calling all caterers....
I'm looking for briskets that are at least 12lbs or more. Saw some at Sam's the other day.
Calling all caterers....
It's a church event, so I'll have people to serve....controlling the portions, as it were. Thanks for the tip about the order of the food. That helps a lot!
Calling all caterers....
Okay, I'm at it again. Need to prepare brisket for 75 people. (a mixed crowd...adults, teens, children). There will be at least three sides, relish trays, and dessert as well. My question is how many pounds of raw, flat-cut brisket, trimmed, do I need? I'm using The Pioneer Woman's recipe, but she doesn't give the number of servings. Thanks for any help!
A novice cooks plates for the week, w/ pics.
Hey, Rick...maybe I can help. My crepe pan is about 6". I pour maybe a tablespoon of crepe batter in and start swirling it around immediately. Doesn't take very long before they're done.
Karl S....I just made your chili recipe!
Thanks, Antilope. I looked for the link and couldn't find it. I appreciate you posting it.
A novice cooks plates for the week, w/ pics.
I would love your recipe for the apples and pears crepes and the syrup. I have a box of apples and pears from Harry and Davids (Christmas gift). The photos are gorgeous!
Karl S....I just made your chili recipe!
Hi, there! You posted a chili recipe last summer and I printed it out to try during "chili season". I've been experimenting with various recipes (I'm always trying out different chili recipes) in anticipation of that great National Chili Day....Super Bowl Sunday! Well, I shall look no further! This is an exceptional recipe! Absolutely delicious. I followed your instructions pretty much to the letter....well, you know we all tweak things according to our own ways. The only thing I couldn't find was the fire-roasted corn. I used regular shoepeg corn. I really love this chili, and I'm a native Texan...so there! This is now my "go to" chili recipe, and I have my husband's approval on that! Cannot wait to serve it on the big day. BTW , I had no trouble finding the buffalo. WalMart had it (100% Bison) in their Specialty Meats department. Why don't you post your recipe again for any unfortunate ones who didn't see it the first time around? Have you changed anything or added anything? Well, who cares...I love it just the way it is. Thanks, Karl S...thanks a million!
Attempting to make oven roasted pulled pork for the first time.
Methinks thou doth protest too much! Report in as to how it turned out! I'm still working on the New Years ham....made split pea soup; chopped up a bunch for gumbo; and on and on....
Attempting to make oven roasted pulled pork for the first time.
Re: "and it's far too huge for two people to cope with"...
I had to laugh! I read this quote somewhere recently. It's Dorothy Parker's (you have to be kinda old to remember who she is) definition of ETERNITY:
Two people and a ham.
Attempting to make oven roasted pulled pork for the first time.
You'd think they could standardize the cuts of meat nationwide. I usually get a Boston Butt or a shoulder cut, and as Will Owen said, those cuts don't normally have any skin. So, whatever cut you get, just remove the skin if it has it. That doesn't sound "ddduuuhh"...I feel the same way sometimes. I see cuts of meat called by different names all the time. I'll never forget way back when...I was living in Wisconsin, and I wanted to buy a brisket roast. Well...the butcher had never even heard of that cut. When I explained how it was sold and prepared back in Texas, he began marketing it there...with great success, I might add! Just calling the cut by a different name made it kind of mysterious, I guess. Now, don't be afraid of whatever big hunk of pork you get. Just cook it low and slow and it will be great!
Attempting to make oven roasted pulled pork for the first time.
Hi. I remove the skin and "massage" the dry rub all over the meat. Then, I wrap it tightly in a double layer of plastic wrap and let it sit in the fridge for at least 3 hours. You could leave it as long as a couple of days, depending on how strong you want the flavor to be.
COOKING FOR A CROWD....HOW DOES THIS SOUND?
Actually, I had not discovered that particular web site, but I just checked it out. Thanks. I'll be exploring it! I just googled "recipes for a crowd" and came up with some other site. Thanks, also, for the tips! On the alcohol situation, my understanding is that if anyone is a recovering alcoholic, (and I know at least one man who is), they can't even have a trace of alcohol. I'm just going to use the non-alcoholic beer or water.
Attempting to make oven roasted pulled pork for the first time.
I completely agree! I followed his recipe pretty much to the letter, and it came out perfect! Low and slow in the oven is the key. I had to do two roasts at a time, as I was cooking for a large group, so couldn't do it in a crock pot. After shredding all the meat, I combined it in my large roaster with the barbeque sauce and served it to my group on buns with coleslaw. Now they think I'm some kind of caterer....LOL. But, seriously, this is a foolproof and delicious recipe!
COOKING FOR A CROWD....HOW DOES THIS SOUND?
Hey, Chef Chicklet! Thanks for the encouragement! I like the sloppy joe idea, too. I actually did the pulled pork sandwiches and coleslaw a couple of weeks ago, and it was a big hit. BTW, I love reading your posts. I get a lot of great ideas from you. For example, I just made your creamy and spicy garbonzo bean soup the other day. My husband sends his best regards!
COOKING FOR A CROWD....HOW DOES THIS SOUND?
Good ideas! Thank you for responding. I thought of doing lasagna, and the shepard pie is a great idea. Will bookmark these, too.
COOKING FOR A CROWD....HOW DOES THIS SOUND?
I will definately try it for a home meal, but think I'll use the Barilla sauce for the luncheon meal, just to make things easier. You've really been a huge help!
So, just to clarify....I will do the sausage and peppers on Saturday, for the work crew...just as you suggested, by browning the sausages, etc. etc. Then, for the pastor's luncheon next week, I'll do the Chicken Alfredo and pasta. Let's get cooking!
COOKING FOR A CROWD....HOW DOES THIS SOUND?
Well, I just can't thank you enough! I'm going to do the Chicken Alfredo just as you've suggested. I'm glad to learn of your recommendation on the jarred Alfredo sauce. Think I'll add the broccoli, or maybe even blanched fresh asparagus pieces to the sauce. With a salad and a good garlic bread, that should make a yummy meal. Thanks for the tip about the shrimp, too. You're giving me lots of confidence!
COOKING FOR A CROWD....HOW DOES THIS SOUND?
It's nothing complicated. I prepare a one-pot dish and then bread, salad and beverage. It's usually buffet style, and usually for 10 - 40 people. That varies with the type of event. For example, now I'm serving the "work crews", and we have a lot of people working and helping out. The other events have been pastors' luncheon-meeting type events. And, just today, they asked me to do a youth pastors luncheon-meeting (sit down event) for next week for 15 people. We will barely be moved into our new church location, so I'll cook at home and transport since I won't be that familiar with our church's new kitchen, yet. I like your ideas, and think I'll do something Italian like the Chicken Alfredo. Since I don't have multiple entrees, I have to consider what most people like.... and who doesn't like chicken, pasta, cheese, etc. I'm just an amateur at this, but I know they like my cooking, or they wouldn't give me an (pretty much) unlimited budget. Again, thanks for all these ideas. I'm making a note of it all and will start compiling recipes. If you have a chance and it's not too much trouble, I would like the Chicken Alfredo recipe you use. Thanks again.
COOKING FOR A CROWD....HOW DOES THIS SOUND?
Thank you, too. I like the idea of using the non-alcoholic beer as the "warming liquid".
COOKING FOR A CROWD....HOW DOES THIS SOUND?
I appreciate all this information! I really hadn't thought of browning the sausages, first, although that's what I do when I make sausage and peppers for a normal meal. The recipe sounded too easy....darn. I don't care about taking shortcuts when the results won't be so good. Thanks for making me think of that. So, I will probably use Ital. sausage or brats and brown those in the oven, as you suggested. I can carmelize the onions and peppers stovetop, and then combine everything in the roaster to keep it hot in a little liquid. Thanks for your help. BTW, do you have other suggestions for "one-pot" meals for a crowd that you've done?
James Barber, RIP
The Urban Peasant was one of the first cooking shows I ever watched. I just loved him, too! I still make a salmon dish I learned from him. I loved his set...so cozy and homey. Didn't "Bill the Mailman" drop in for lunch occasionally? I thought Mr. Barber was a good teacher.
COOKING FOR A CROWD....HOW DOES THIS SOUND?
Hi! I need help. Seems like I always get selected to do the cooking or provide meals for our church crowd. The church is moving to a new location and it is requiring a lot of renovation. Every Saturday has been a work day for the folks, and I provide the lunches. (sometimes I wish they'd just let me swing a hammer!) Anyway, I've done things like pulled pork sandwiches, chili, etc. I came across this recipe for Sausage and Peppers on a large-sized recipe web site. This looks so easy and good? (Well, the recipe states, anyway, that it cooks to perfection in an 18 qt. roaster.) Basically, it's polish sausage cut in pieces, sliced bell peppers, and sliced onions cooked in beer, 7-up, or apple juice in an 18 qt. roaster for several hours. The recipe serves 50, which would be just perfect. I have the roaster, and it would be easy enough to transport.
I would spoon it out onto hoagies or french bread. I would like to cook it in beer, but some of the folks have alcohol issues. Would it be entirely alcohol free cooking at 250-300 degrees for about 5 hours? If not the beer, what would be the best choice? I'm thinking apple juice or apple cider. If not cooking in beer, the recipe recommends adding a tablespoon or so of balsamic vinegar. Would you add anything else to this? I sure do appreciate any opinions and/or ideas! Thanks.
What booze do you keep on hand to cook with?
Oh, that is hilarious! I used this old line on my purveyor of all things alcoholic once...."I cook with wine. Sometimes I even put it in the food." I went in to stock up over Christmas, and bought a 6-pack of Guiness Stout, which I needed for the Gramercy Tavern Gingerbread Cake. He said something like, "so, guess you're using the stout for cooking, ay? You should have seen his face when I said yes!
