"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Casseroles
Reply
 
Thread Tools Display Modes
 
Old 08-18-2014, 01:00 PM   #21
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,883
Good try Chief but no cigar.

There are "rules" for successful baking. Rule breakers are not allowed.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-18-2014, 03:52 PM   #22
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Kayelle View Post
Good try Chief but no cigar.

There are "rules" for successful baking. Rule breakers are not allowed.
Call me RRRRRebel! Now make sure to roll that rrrrrr.

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-18-2014, 06:10 PM   #23
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Quote:
Originally Posted by Chief Longwind Of The North View Post
Call me RRRRRebel! Now make sure to roll that rrrrrr.

Seeeeeeya; Chief Longwind of the North
Having been married to a man with a thick Scottish accent, I have that rolled R down pat.

When my youngest daughter was just learning to talk, my husband had just been seriously injured on the job. So I went to work and he stayed home with the kids. As a result she learned to talk from him. She could roll her R's better than her father. It took me almost a year to get her to lose that Scottish accent. But she never forgot how to roll those R's.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-19-2014, 02:07 PM   #24
Senior Cook
 
chiklitmanfan's Avatar
 
Join Date: May 2014
Location: Too close to Atlanta
Posts: 202
Chief Longwind: One can simply look at the ingredient list and know it will be delicious so it is the cooking technique that takes center stage.

Okay, I've never cooked cucumbers before (?!) and I think the missus and I would substitute condensed milk for the cream. The missus also does not eat beef so substitute ground turkey for ground beef. Have I ruined it yet ??

BTW, I love your recipes!
__________________
chiklitmanfan is offline   Reply With Quote
Old 08-19-2014, 02:36 PM   #25
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,310
I'm in the cobble camp. I only follow recipes that I'm asked to test drive, then I follow them as written. However, when I look at the recipe, I will often think...it could benefit from a little "fill in the blank." So I will prep 2x the amount of ingredients and test drive as written and then make the additions to the second batch of ingredients and have friends over to rate which version they prefer.

My style of cooking is the same as many others, recipes give me ideas, but what is in my pantry, freezer, garden drive what is the end result. My grandmother wrote down the ingredients for many of the things she made, but not necessarily the amounts or how to assemble the dish or how long to cook it.

Perhaps because I grew up in a household where with a 7-day rotating menu that rarely changed...chicken on Wednesday night, but if it was duck or partridge season, duck or partridge substituted for the chicken), roast beef on Sundays, spaghetti on Mondays (sometimes subbed out for meatloaf or chili), steak on Fridays, hamburgers on Saturday, leftover spaghetti on Tuesdays, Spanish rice or stir fry on Thursdays, I hate eating the same thing over and over again. In the summer, we ate walleye instead of chicken and tacos instead of chili.

When I bake, I tend to follow the recipe pretty closely but I do substitute or add things. Rarely do the things I bake fail.

I play in the kitchen. It is where I can be creative.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-19-2014, 08:19 PM   #26
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by CWS4322 View Post
...My style of cooking is the same as many others, recipes give me ideas, but what is in my pantry, freezer, garden drive what is the end result...
I find this both interesting and disconcerting. You find a recipe that looks good enough that you really want to make it. Then you don't make that recipe.

How would you ever know if your changes, based on what's available in your pantry or garden; or based on whim, make the recipe better or worse that the one that caught your eye in the first place?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-19-2014, 09:00 PM   #27
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
Quote:
Originally Posted by Andy M. View Post
I find this both interesting and disconcerting. You find a recipe that looks good enough that you really want to make it. Then you don't make that recipe.

How would you ever know if your changes, based on what's available in your pantry or garden; or based on whim, make the recipe better or worse that the one that caught your eye in the first place?
I do the same thing. I see a recipe that looks good but it might have some ingredients that we don't like, so I plan a substitute, or when I taste it, it might not have enough flavor for me, so I add something - either more of an ingredient in the recipe or something else.

I may not know whether it's better or worse, but I will know whether we like it enough to make it again. Sometimes it's enough to get ideas about flavor combinations and/or techniques and then make it your own.

In fact, I did that tonight. I have a recipe for broccoli rabe in oyster sauce, but neither of us likes broccoli rabe, so I substituted green beans. I also added more sesame oil than the recipe called for. Yummy
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 08-19-2014, 09:47 PM   #28
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,370
Quote:
Originally Posted by GotGarlic View Post
I do the same thing. I see a recipe that looks good but it might have some ingredients that we don't like, so I plan a substitute, or when I taste it, it might not have enough flavor for me, so I add something - either more of an ingredient in the recipe or something else.

I may not know whether it's better or worse, but I will know whether we like it enough to make it again. Sometimes it's enough to get ideas about flavor combinations and/or techniques and then make it your own.

In fact, I did that tonight. I have a recipe for broccoli rabe in oyster sauce, but neither of us likes broccoli rabe, so I substituted green beans. I also added more sesame oil than the recipe called for. Yummy
I agree. I see that as different from what CWS said. Her changes seemed to be driven by what she had on hand rather than replacing something you don't care for with a preferred item.

I have no issue with using recipes as guidelines. When I prepare to make a new dish, I gather a half dozen versions of the recipe and compare the ingredients and quantities. Then I put together a recipe using some combination of ingredients and quantities from those six that sounds good. But in the process of doing that, I don't tamper with the basic flavors in the dish.

On a related note, I don't have a problem with writing down recipes so I can recreate them. That just makes sense to me. Especially if SO and I both really like it. I don't want to be disappointed because I can't make it taste as good the next time.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-19-2014, 10:25 PM   #29
Executive Chef
 
Join Date: May 2011
Location: va by way of upstate ny
Posts: 4,442
Quote:
Originally Posted by Dawgluver View Post
We are free thinkers!
note to self: no more c&p-ing dawg's recipes.
__________________
vitauta is offline   Reply With Quote
Old 08-19-2014, 10:29 PM   #30
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,104
Quote:
Originally Posted by vitauta View Post
note to self: no more c&p-ing dawg's recipes.

__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
casserole, garden stuff, recipe

It has no business tasting this good casserole Ok, I threw together this stove top cooked casserole and it tastes sooo good. Here's what's in it, most picked fresh from the garden this afternoon. 1. Sweet full sized tomato, diced into bite-sized chunks. 2. overripe snap peas, threads removed, washed and shucked, about a cup. 3. fresh onion, diced 4. several perfect cherry tomatoes, with that great balance of sweet and tart. 5. 1/2 cucumber, diced. 1 cheese packet Kraft, cheesy southwest chipotle cheese sauce mix. 6. one and one-half tbs. ap flour 7. one and one-half tbs. butter 1/4 cup whipping cream milk. Black Pepper 1/2 lb. ground beef Melt butter and add the flour to make a roux. Lightly salt, and lightly brown. Add cream and stir in until absorbed. Add milk until you have a beautifully smooth sauce. Grate in fresh pepper to taste. Add all ingredients except the ground beef. Brown the ground beef. Season lightly with salt. Add the meat to the veggies and sauce. Cover and simmer for twenty minutes. Add the Kraft cheese sauce mix and stir. Add a little water if required. Cook for ten more minutes. Serve over toast, or in a bowl. Seeeeeeya; Chief Longwind of the North 3 stars 1 reviews
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 05:47 AM.


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