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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. The Cookbook

The Cookbook

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  • MikM Away
    MikM Away
    Mik
    wrote on last edited by
    #425

    It’s pretty good. Very moist. I think maybe more Parmesan next time and maybe some Italian seasoning.

    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

    1 Reply Last reply
    • MikM Away
      MikM Away
      Mik
      wrote on last edited by
      #426

      Excellent mayo-based Caesar dressing. For quite a while I've been trying to replicate Bravo! Caesar dressing. This is exceptionally close.

      I did replace half the mayo with EV olive oil.

      https://www.epicurious.com/recipes/food/views/caesar-mayonnaise-dressing-11892

      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

      1 Reply Last reply
      • MikM Away
        MikM Away
        Mik
        wrote on last edited by
        #427

        Corned beef and cabbage. Why wait for St Patrick’s Day?

        Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

        https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

        “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

        JollyJ 1 Reply Last reply
        • MikM Away
          MikM Away
          Mik
          wrote on last edited by
          #428

          After only an hour my house smells like Izzy Kadet’s deli. Yum.

          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

          1 Reply Last reply
          • MikM Away
            MikM Away
            Mik
            wrote on last edited by
            #429

            16C4C98E-6295-47E7-A7DB-BAB1EFFA8A24.jpeg

            “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

            1 Reply Last reply
            • RainmanR Offline
              RainmanR Offline
              Rainman
              wrote on last edited by
              #430

              Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
              Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
              I sure miss being able to eat corned beef. The salt content is too high, damn.

              JollyJ 1 Reply Last reply
              • MikM Mik

                Corned beef and cabbage. Why wait for St Patrick’s Day?

                Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

                https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

                JollyJ Offline
                JollyJ Offline
                Jolly
                wrote on last edited by
                #431

                @Mik said in The Cookbook:

                Corned beef and cabbage. Why wait for St Patrick’s Day?

                Never made it before, but we will have leftovers so I bought supplies for Reuben sandwiches.

                https://www.allrecipes.com/recipe/16310/corned-beef-and-cabbage-i/

                Corned beef is good with fried eggs for breakfast, too.

                “Cry havoc and let slip the DOGE of war!”

                Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton

                1 Reply Last reply
                • RainmanR Rainman

                  Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
                  Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
                  I sure miss being able to eat corned beef. The salt content is too high, damn.

                  JollyJ Offline
                  JollyJ Offline
                  Jolly
                  wrote on last edited by
                  #432

                  @Rainman said in The Cookbook:

                  Looks delicious, Mik! That's one of the few things I learned how to cook. You might try putting it under the broiler for a few minutes at the end. But either way is just as good.
                  Mistakes I've made: not cooking (simmering) long enough, was too salty to eat, chucked it. Cooked it approximately an hour longer than indicated, result was the spices were diluted, ended up too bland.
                  I sure miss being able to eat corned beef. The salt content is too high, damn.

                  The best salt-free cajun seasoning, used in several of the hospitals in South...

                  alt text

                  “Cry havoc and let slip the DOGE of war!”

                  Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton

                  1 Reply Last reply
                  • MikM Away
                    MikM Away
                    Mik
                    wrote on last edited by
                    #433

                    The trick to low salt is to start with salt-free ingredients, and only season at table. The amount of salt you use on cooked food is miniscule.

                    I know it is said that using salt while you are cooking makes everything taste better, but I have not found that to be the case. I never salt pasta water or anything like that.

                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                    jon-nycJ 1 Reply Last reply
                    • RainmanR Offline
                      RainmanR Offline
                      Rainman
                      wrote on last edited by
                      #434

                      Good to know guys, thanks.

                      Catseye3C 1 Reply Last reply
                      • MikM Away
                        MikM Away
                        Mik
                        wrote on last edited by
                        #435

                        Made a great recipe tonight.

                        https://www.lifeisbutadish.com/grilled-artichoke-mushroom-lemon-pasta/

                        “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                        1 Reply Last reply
                        • RainmanR Rainman

                          Good to know guys, thanks.

                          Catseye3C Offline
                          Catseye3C Offline
                          Catseye3
                          wrote on last edited by
                          #436

                          @Rainman said in The Cookbook:

                          Good to know guys, thanks.

                          Rainman, do you know about the Mrs. Dash line? A whole bunch of salt-free seasonings.

                          Success is measured by your discipline and inner peace. – Mike Ditka

                          1 Reply Last reply
                          • RainmanR Offline
                            RainmanR Offline
                            Rainman
                            wrote on last edited by
                            #437

                            Hi Cats,
                            Yes, thanks, I've got some Mrs. Dash. I will need to give it more of an honest try. Maybe it's an acquired taste, so not too bad after awhile.

                            Catseye3C 1 Reply Last reply
                            • RainmanR Rainman

                              Hi Cats,
                              Yes, thanks, I've got some Mrs. Dash. I will need to give it more of an honest try. Maybe it's an acquired taste, so not too bad after awhile.

                              Catseye3C Offline
                              Catseye3C Offline
                              Catseye3
                              wrote on last edited by
                              #438

                              @Rainman

                              You don't like the Mrs Dash, or you miss real salt?

                              You could try mixing the Mrs D half and half with real salt, and gradually wean away from the salt. Fool your brain, which when it comes to food, is a CREEP.

                              Success is measured by your discipline and inner peace. – Mike Ditka

                              1 Reply Last reply
                              • MikM Away
                                MikM Away
                                Mik
                                wrote on last edited by
                                #439

                                Dieticians have gotten angry with me because of my techniques for reducing salt. Strong Cheeses are a great way to build flavor without a lot of salt. You have to eat things that taste good or you won’t stick with it. Salads with fruit, blue cheese and nuts are great. Grilled stuff that is only seasoned at table will keep your sodium way down.

                                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                1 Reply Last reply
                                • MikM Mik

                                  The trick to low salt is to start with salt-free ingredients, and only season at table. The amount of salt you use on cooked food is miniscule.

                                  I know it is said that using salt while you are cooking makes everything taste better, but I have not found that to be the case. I never salt pasta water or anything like that.

                                  jon-nycJ Offline
                                  jon-nycJ Offline
                                  jon-nyc
                                  wrote on last edited by
                                  #440

                                  @Mik The problem is some ingredients are loaded with sodium - cheese for example. Even low sodium soy sauces and chicken bullion is loaded with it.

                                  Only non-witches get due process.

                                  • Cotton Mather, Salem Massachusetts, 1692
                                  1 Reply Last reply
                                  • MikM Away
                                    MikM Away
                                    Mik
                                    wrote on last edited by
                                    #441

                                    But you don’t have to use large amounts to get flavor. You put a tablespoon of blue cheese on a salad or a steak and you get a ton of flavor for 175 mg of sodium, which is very little.

                                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                    1 Reply Last reply
                                    • MikM Away
                                      MikM Away
                                      Mik
                                      wrote on last edited by
                                      #442

                                      Amatriciana tonight. Yum. One of my favorite pasta sauces.

                                      https://www.bonappetit.com/recipe/bucatini-all-amatriciana-2

                                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                      1 Reply Last reply
                                      • MikM Away
                                        MikM Away
                                        Mik
                                        wrote on last edited by
                                        #443

                                        Grilled lamb chops and Fresh Morel Asparagus Risotto. Yum.

                                        5F1DECA4-6F03-4C82-8A41-F0E6CEE033E0.jpeg

                                        “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                        1 Reply Last reply
                                        • MikM Away
                                          MikM Away
                                          Mik
                                          wrote on last edited by
                                          #444

                                          Good recipe for salsa. I left out the japlapeno, hot enough from the Rotel. Also omitted the sugar. If you like it milder, use mild Rotel.

                                          BEST HOMEMADE SALSA EVER
                                          Ingredients
                                          1 can (28 ounce) whole tomatoes with juice
                                          2 cans (10 ounce) Rotel (diced tomatoes and green chilies)
                                          1/4 c. chopped onion
                                          1 clove garlic, minced
                                          1 whole jalapeño, quartered and sliced thin
                                          1/4 tsp. sugar
                                          1/4 tsp.salt
                                          1/4 tsp. ground cumin
                                          1/2 c. cilantro (more to taste!)
                                          1/2 whole lime juice
                                          Directions
                                          Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
                                          Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

                                          “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

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