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    Chicken, duxelles, bread? Does this work?

    Greetings, Cooks! I am making a sauce from mushroom duxelles (made some time ago from decaying mushrooms and frozen) and coriander. (this is from a cookbook) I am going to put it with my leftover chicken from the roast chicken and frozen peas. This suggests a vaguely middle eastern dish to me...
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    Chilled turkey soup with cucumbers

    Dear Cooks, I was searching around for a way to use up the turkey breast I cooked the other night, and I wanted a soup, but not a hot winter soup. Couldn't find anything, so I searched chicken and found a "chilled chicken soup" thickened with egg yolks (not a roux), with cream and curry and...
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    Duxelles - why and how

    Hello Cooks! I made an impulse buy of mushrooms at Costco last week. I was looking for ways to freeze them and came across "duxelles," which I vaguely knew to involve mushrooms, but couldn't have described. Anyway, I am cooking down a batch now in a skillet, and I'm wondering: the recipes...
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    Rules of thumb for choice of rice types?

    Hello, cooks - is there a general rule of thumb for which rice you select for a meal? I have a number of choices, and I am not wedded to any one variety (e.g. I don't necessarily choose brown rice for health purposes). I'm thinking that for a simple fish dish a white scented rice such as...
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    Oils in Cajun cooking?

    Good weekend, fellow cooks! Last week was Mardi Gras, and I saw a simple recipe for shrimp etouffee in hte Washington Post. Well, I decided to use leftover chicken, but was left with some questions about the recipe...
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    February "feast" (or fast? or famine?)

    I saw a reference yesterday to what someone called a "February Feast," which is nothing more than yet another of those initiatives to inflict some kind of ... diet? discipline? dearth? deprivation? penance? ... on ourselves. There's "Dryuary," there's all the New Year's Resolutions...
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    Turning Leftover Sauce into a Curry Sauce

    A few days ago I made lamb shanks in a slow cooker in a braise that was heavy on red wine and tomatoes. I didn't think it came out all that well - too much wine, in my opinion. It also made a LOT of sauce. I will be done with the shanks tonight. I was thinking of cooking some lentils and...
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    Kitchen fail, or no?

    About a year ago I bought a Zojirushi mini, and it has delighted me far more than I ever thought it would. I've used it to make lots of the small loaves, and, while it probably upped my carb intake, on the other hand, it was all homemade with top ingredients. OK, so I thought I would FINALLY...
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    How pure to keep onion soup?

    I am making onion soup for lunch for the next few days. I really want a classic onion soup flavor, BUT I am a single cook, and I can barely keep myself from throwing in "this and that." Because single cooks are ALWAYS looking to throw in the kitchen sink to use up what's sitting around. I know...
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    Roasted Jicama?

    I recently had raw jicama in a salad and really enjoyed it. I bought one to experiment with. Most recipes seem to be for the raw vegetable, but has anyone roasted it? I'm thinking of tossing it in oil together with potatoes, carrots, onions and roasting it say at 375F until cooked. Would...
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    AM cooking for PM serving - short term storage

    I like to do most of my cooking in the morning if possible. This will be a thread for another time (it started when my mom's declining health required more PM support from me), but I have a specific question connected with this. When you make a main dish, chicken in this case, with a sauce for...
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    Winter Storm Holiday Prep

    Hello Cooks - we are under a winter storm warning here in NJ, so I want to do some cooking as heavy snow falls (not yet.) I retired about a year ago and one of my goals was to do more cooking. I've made baby steps towards that goal, but now that I have one year under my belt, I want to do a...
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    Cauliflower soup enhancements

    Hello - I'm making a fairly standard cauliflower-cheese soup today, and I'd like to throw in some accent or other. I'm going to use paprika (but, sweet or hot?), and I guess I'll garnish it with some parsley or upland cress, but I was wondering whether anything else would give it some added...
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    New member from NJ

    Hello Fellow Cooks - I was searching for an online bulletin board for cooks, and found Discuss Cooking! I am looking forward to contributing. I like the bulletin board format for in depth discussion. I am a single cook and have cooked for one almost all my life. There are many positives to...
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