"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 06-09-2007, 12:25 PM   #11
Senior Cook
 
Join Date: Mar 2006
Posts: 496
Well, I generally make a point to keep a pretty good stock of obscure ingredients in my house. My "spice rack" is actually a dedicated 3 shelf cupboard, and I've got so much stuff in there I'm actually stacking items.

I always buy fresh, simply because it's what I know. I was never really indoctrinated into the land of frozen and would rather spend time chopping ingredients than waiting for them to thaw. That being said, I would never go hunting for a "Jerusalem avocado". I'd just grab an avocado.

Then again, I also very rarely simply "recreate" dishes. It's uncommon for me to look at a recipe and not immediately think of something that would make it better (to me)
__________________

__________________
Poppinfresh is offline   Reply With Quote
Old 06-09-2007, 03:05 PM   #12
Assistant Cook
 
Join Date: Jun 2007
Posts: 10
Brown eggs are local eggs

I agree with (Phil Helmuth). Please never complain to someone that their recipe was no good if you are not going to follow the instructions.

Anyone remember the add campaign with the slogan "brown eggs are local eggs and local eggs are fresh"? I am from Mass. and it played on radio and TV for years. I love to buy fresh local foods when they are available.

Unfortunately, when working with recipes unusual ingredients are not always available. Do your best to stay as closely to the recipe as possible to determine if you (and your family) enjoy it. Then you can experiment to see if you can improve upon the original. Or, if you think it would be better as proposed, go out and find all of the ingredients the original recipe called for.

Food is fun and planning, preparing, and ultimately eating should be as well.
__________________

__________________
shawno9 is offline   Reply With Quote
Old 06-09-2007, 03:46 PM   #13
Assistant Cook
 
Join Date: Jun 2007
Posts: 9
Hi Poppinfresh,
do you know how long you can store spices? When do they go bad? If I try a new recipe I usually buy the expensive herb/spice that is required in the recipe. A unique spice can be very expensive (7$), and ofterntimes I only need a very small amount. If I don't use the spice within a year I end up throwing it out and regret that I did not substitute it with anything else.
__________________
karinB is offline   Reply With Quote
Old 06-09-2007, 04:11 PM   #14
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
If I can find the right ingredients I do use them. If I can't but know of a good substitution, I'll use it. If not then I'll make something else. As far as substitutions go, etc. If I make hamburger helper and put in some cheap wine, I can call it beef burgundy, but I might as well call it duck a l'orange.
__________________
Robo410 is offline   Reply With Quote
Old 06-09-2007, 05:04 PM   #15
Cook
 
Treklady's Avatar
 
Join Date: Jan 2007
Location: Hurricane Central
Posts: 96
I too am like most folks here. with a new recipes, I try to get all my ingredients before attempting to cook that dish. That may mean I have to wait until the next grocery shopping day. I am not an impulse buyer. If it ain't on the list (Unless I for got to purchase it) it doesn't get bought. So no on in the house has a right to complain that something is missing.

"Mom, did you buy cream cheese?"

"Was it on the list?" Hear mumbling in the background."Well then, you can't complain."

I also try and get to the local produce stand instead of buying it in the grocery store. I drive a little further, but their selection is so much better. That is not to say I do not buy from the grocery store. I do, and in fact I bought a bag of organic potatoes and onions today. I try to buy organic as much and/or as often as my budget will allow.

If I could purchase free range ages, chickens and such forth I would.

Sorry, I got off topic. My daughter and I saw some dessert on FN a few weeks ago. She saw how simple it was and the easiness of making the recipe, and she asked if she could make it. I told her if all the ingredients were on the list and we were not strapped that week, then we were good to go.

It has paid off, we get tons of new dishes, and she is learning to pace her grocery buying!
__________________
I cook what I like because I like what I cook!

The Cooking Lady
Treklady is offline   Reply With Quote
Old 06-09-2007, 06:08 PM   #16
Senior Cook
 
Join Date: Mar 2006
Posts: 496
Quote:
Originally Posted by karinB
Hi Poppinfresh,
do you know how long you can store spices? When do they go bad? If I try a new recipe I usually buy the expensive herb/spice that is required in the recipe. A unique spice can be very expensive (7$), and ofterntimes I only need a very small amount. If I don't use the spice within a year I end up throwing it out and regret that I did not substitute it with anything else.
Depends on a lot of things. The type of the spice, how it's stored, etc.

Personally, I buy all my spices whole and then run them through my coffee grinder as needed (herbs I always use fresh--the lady of the house runs a very nice garden for me to pick through; and if I can't use all I pick, I dry them myself). I keep the cupboard closed/away from light, obviously, and store everything in airtight tins. I'm sure they would all last WELL over a year, but I tend to go through things pretty regularly given my wide variety of ethnic cuisines I use.

Only exceptions that I buy on an as-needed basis is crystallized ginger (because I don't like working with it), whole vanilla beans, and saffron (simply because my Mediterranean cuisine kicks are pretty far apart).
__________________
Poppinfresh is offline   Reply With Quote
Old 06-09-2007, 06:19 PM   #17
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
With baking I follow the recipe and try to with cooking, Just learned something here - I buy stupid chickens ! lol, but they are good to me !
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 06-10-2007, 12:23 PM   #18
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Quote:
Originally Posted by Quadlex
I

Normal people do not bother to use freerange/organic/fresh ingredients when they don't normally buy such, nor do they kill themselves to find 'unique' products.

Normal?? You've got your opinions, and I've got mine...but the use of the word 'normal' seems a bit out of place here. People shop, cook and eat what they like and how they like. There is no 'normal' about it....it may be different , but it's still perfectly alright.

Now, as for your theories, I disagree. I don't often follow a recipe when I am cooking (and I don't care for tv cooking shows any longer), I tend to simply create as I go along. But, if I am preparing something from the collection of a chef I respect, then yes, I will want to prepare the recipe as the chef intended. Many times, I would rather not make the recipe if I could not obtain what was needed rather than change the recipe to something entirely different. I would hope that if someone was using one of my recipes they would do the same.

Shopping for ingredients can be a great time. Given the crowds at fresh markets (meat, fish, produce, dairy) I'd say that most people agree. If you have more than a passing interest in food, then it's not a hassle to get the product you need, it's fun. There are always ways to use the rest of something if you don't need it all for a recipe.

Like I said, you've got your opinion, and I've got mine. It sounded to me like you were looking for approval for changing the ingredients in recipes. By all means, do it if you like it, but normal (your word) people do shop for the ingredients as they are called for.
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 06-10-2007, 12:50 PM   #19
Head Chef
 
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
Quote:
Originally Posted by Poppinfresh
My "spice rack" is actually a dedicated 3 shelf cupboard, and I've got so much stuff in there I'm actually stacking items.
Poppinfresh, you must be copying my kitchen!

To answer the OP, I try to get as close to the original recipe as I can (at least the first time). I often sub later for ingredients I know I don't like or don't think are important. If possible, I buy any odd or unusual ingredients--it's part of the fun when trying new recipes. If I have any unusual perishables left, I find it interesting to come up with some way to use them. I will nearly always buy the organic product if it's available.

As for your basic premise, I think that you may be correct for many casual home cooks, but they're not the ones watching the cooking shows, are they? Part of the fun for foodies is getting new and interesting ingredients and trying new recipes and flavors. I'm sure home cooks run the gamut from your mother's point of view to the slavish, got to have everything exact one. Generalizing doesn't work.
__________________

__________________
"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout
bullseye is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:08 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.