OP
OP
What is a "Glass", in terms of measurement?
- Thread starter larry_stewart
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blissful
Master Chef
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OP
OP
larry_stewart
Master Chef
with my over abundance of potatoes last year ,I found a recipe to parboil and freeze French fries for later use.
The recipe calls for a specific amount of time to boil them before draining and shocking ice cold water.
First time I did it, they came out perfect. I thought, what an easy recipe.
Second time , same recipe, followed exactly, they fell apart (Over cooked, even though they were cooked the same amount of time).
Same kind of potatoes, I used a French fry cutter, so pieces were relatively uniform. my guess is the overall amount of potatoes of the second time was less than the first, so. the water temp. didnt drop as much.
Anyway, the point of. this story is now , after about 1/2 the suggested. time goes by, I start tasting them, to feel the consistency. kind of an al dente feel, then they are done. Only way for me to teach or explain this recipe to someone ,is if they are standing next to me,and can feel the consistency to know when its time to drain and shock.
Ever since ive been doing that, they have come out. perfect. every time. (I know I just jinxed myself for the next time).
The recipe calls for a specific amount of time to boil them before draining and shocking ice cold water.
First time I did it, they came out perfect. I thought, what an easy recipe.
Second time , same recipe, followed exactly, they fell apart (Over cooked, even though they were cooked the same amount of time).
Same kind of potatoes, I used a French fry cutter, so pieces were relatively uniform. my guess is the overall amount of potatoes of the second time was less than the first, so. the water temp. didnt drop as much.
Anyway, the point of. this story is now , after about 1/2 the suggested. time goes by, I start tasting them, to feel the consistency. kind of an al dente feel, then they are done. Only way for me to teach or explain this recipe to someone ,is if they are standing next to me,and can feel the consistency to know when its time to drain and shock.
Ever since ive been doing that, they have come out. perfect. every time. (I know I just jinxed myself for the next time).
GotGarlic
Chef Extraordinaire
Um, no. After World War II, when women worked in the defense industry while the men were at war, women began to want more from life than being only wives and mothers. More women began going to college and starting careers. After the development of the birth control pill, women could delay child-bearing and plan their lives better. This all continued into the '60s and '70s.
Intuitive cooking has not been lost. It's less common, but it's not gone. Many of us here on this forum are proof of that.
Sent from my SM-T380 using Discuss Cooking mobile app
Thank you. I agree.
Ditto
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JonasStax
Senior Cook
The Mediterranean Basin cuisine was influenced by sailing ship trade routes primary around the Mediterranean Sea into the Middle East region. The other major sailing ship trade route was from the Cape of Good Hope, along the African east coast, the Indian sub-continent up the east coast of China to the northern tip of Japan. Venice when it was a dominant seafaring trader. The Brouwer Route by later Europeans to Indonesia.
Overland trade routes, the First and Second Crusade, Knights Templar, Marco Polo, Vikings, Moors, Genghis Khan.
The biggest global revolution in cuisine was by the mass migration of displaced Europeans after WW2.
Julia Child started a revolution in USA cuisine.
Madhur Jaffrey, Indian cuisine. (https://en.wikipedia.org/wiki/Madhur_Jaffrey)
Lesser known the MealMaster DOS recipe manager.
https://www.wedesoft.de/software/2020/06/30/anymeal/
https://www.ffts.com/recipes.htm
The people involved, the forums and wealth of knowledge disappeared 10 years ago.
This forum is probably the last in existence.
I am aware of the WW2 workforce women and the desire to continue working full time after WW2. For the majority, employment opportunities were non-existent and university education was prohibitive expensive. It was the daughters who benefited from the mother's WW2 experiences.
In sport the fictional movie, A League of Their Own https://en.wikipedia.org/wiki/A_League_of_Their_Own
Overland trade routes, the First and Second Crusade, Knights Templar, Marco Polo, Vikings, Moors, Genghis Khan.
The biggest global revolution in cuisine was by the mass migration of displaced Europeans after WW2.
Julia Child started a revolution in USA cuisine.
Madhur Jaffrey, Indian cuisine. (https://en.wikipedia.org/wiki/Madhur_Jaffrey)
Lesser known the MealMaster DOS recipe manager.
https://www.wedesoft.de/software/2020/06/30/anymeal/
https://www.ffts.com/recipes.htm
The people involved, the forums and wealth of knowledge disappeared 10 years ago.
This forum is probably the last in existence.
I am aware of the WW2 workforce women and the desire to continue working full time after WW2. For the majority, employment opportunities were non-existent and university education was prohibitive expensive. It was the daughters who benefited from the mother's WW2 experiences.
In sport the fictional movie, A League of Their Own https://en.wikipedia.org/wiki/A_League_of_Their_Own
JonasStax
Senior Cook
JonasStax
Senior Cook
Dress code.
JonasStax
Senior Cook
Ignore post, photo did not upload.
Cooking Goddess
Chef Extraordinaire
Nah, there are a few others, but we probably all think that WE'RE the best!
(No matter what Reddit might think...)Top 10 Cooking Forums
Nah, there are a few others, but we probably all think that WE'RE the best!
Top 10 Cooking Forums
Sadly, Chowhound is no more. I never joined, but I often got good info when searching with DuckDuckGo.
I know there are some cooking forums in Danish and Denmark is a small country, so I imagine there are some in many other languages. Not everything is in English. There are also cooking groups on Facebook.
JonasStax
Senior Cook
https://food52.com/blog/27206-chowhound-closing-announcement
The blog reflects my experience.
The traffic on the existing food forums is low and the exchange of information is minimal.
Reddit is limited. Many Sub-Reddits exist for a very short period and close down.
There are pockets of food and recipe collection groups in Groups.io
The traffic from 10 years ago to now is down to minimal to zero.
https://groups.io/
https://wingedpig.com/2014/09/23/introducing-groups-io/
https://groups.io/search?p=SubsCount,,,20,2,0,0
https://groups.io/search?q=recipes&p=SubsCount,,,20,2,0,0
https://groups.io/search?q=mastercook&p=SubsCount,,recipes,20,2,0,0
https://groups.io/search?q=cooking&p=SubsCount,,mastercook,20,2,0,0
https://groups.io/search?q=food&p=SubsCount,,cooking,20,2,0,0
The blog reflects my experience.
The traffic on the existing food forums is low and the exchange of information is minimal.
Reddit is limited. Many Sub-Reddits exist for a very short period and close down.
There are pockets of food and recipe collection groups in Groups.io
The traffic from 10 years ago to now is down to minimal to zero.
https://groups.io/
https://wingedpig.com/2014/09/23/introducing-groups-io/
https://groups.io/search?p=SubsCount,,,20,2,0,0
https://groups.io/search?q=recipes&p=SubsCount,,,20,2,0,0
https://groups.io/search?q=mastercook&p=SubsCount,,recipes,20,2,0,0
https://groups.io/search?q=cooking&p=SubsCount,,mastercook,20,2,0,0
https://groups.io/search?q=food&p=SubsCount,,cooking,20,2,0,0
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