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Title: The Freedom4um Cook Book & Beverage Guide
Source:
Various Food Freaks
URL Source: http://None
Published: Aug 14, 2009
Author: The Contributors
Post Date: 2009-08-14 01:07:21 by Original_Intent
Keywords: Food, Recipes, Eats, Joe
Views: 4483
Comments: 195
This was actually, despite my teasing her, farmfriend's idea, and since I am a lifelong cook who enjoys good food I thought this would be a fun perennial thread. This is a place to share and exchange recipes, tips, sources, and treats. I am sure that there is a lot of expertise just waiting to be tapped into. I threw beverages into the title because I love a good cup of coffee and so have spent a lot of time reading about, brewing, and enjoying good coffees. My own strong areas in cooking are baking, Tex Mex, and Italian. I do not represent myself as an expert but as a someone who simply enjoys good food and is not uncomfortable in the kitchen. As a long time Kitchen Gardener I am used to taking what I have harvested and using what I have and trying to be a bit creative. I have also learned some of things which are fun to grow and good to have for a different touch.
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#27. To: farmfriend, christine, CadetD (#26)
I'm thinking of typing in a couple of my favorites out of "Perfect Baking" and the "King Arthur Flour Anniversary Book". Real Scottish Scones are easy to make and very versatile - they freeze well too. Oh, and Rose's Recipe for Cinnamon Rolls (you'll never buy those awful things at Cinnabon again). The Chocolate Sponge Cake makes a perfect base for several different renditions. The way this is growing do you think we should actually split it up into 3 threads - Entres, Desserts, Beverages, and possibly a fourth for Appetizers and Snacks? That would keep it more organized in the thread type format.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
This is where having the largest used book store in the U.S. Comes in handy. Powell's has a store dedicated to just cook books.
"I think the subject which will be of most importance politically is Mass Psychology...It's importance has been enormously increased by the growth of modern methods of propaganda...Although this science will be diligently studied, it will be rigidly confined to the governing class. The populace will not be allowed to know how its convictions were generated." Bertrand Russel, Eugenicist and Logician
If I didn't make a group, I'd miss most of the posts. ;) Everyone is an owner so please ping the group for posts! :))) And sign up if you aren't already!! Thanks farmfriend and original_intent for the idea and the posting!
"Midway upon the journey of our life I found myself within a forest dark, Greasy squash with bacon and onion 5 15 oz cans of cooked yellow squash 1/2 bacon I medium onion Open cans and drain liquid from squash Dice onion Cut bacon into small pieces and fry until crisp. Remove bacon retaining the grease. Add squash and onions to grease and cook over medium heat until almost all the moisture is driven off the squash, concentrating the flavor. Mix bacon pieces into squash. Yummy.
That book has a really good stuffing recipe as well as my carrot cake one and my pies.
Thanks for the group ping. Like you I miss it if I'm not pinged to it.
Is that guy gay or what? Remember that Cajun chef that used to be on TV. He was always cooking with wine and drinking it too. Can't remember his name...
Justin Wilson :)) Great chef..fantastic chef..and great storyteller, too :)
"Midway upon the journey of our life I found myself within a forest dark, He does sound a bit 'light in the loafers,' doesn't he? Not Emile? was it?
LOL that's him. I really liked his show! I would trade him for Paula Dean any day!
Justin Wilson's Hush Puppies Recipe Deep fat for frying [Peanut Oil is a fabulous choice] Ground cayenne pepper 48 servings Combine all dry ingredients. This hush puppies recipe was brought to you by Justin Wilson. [Note: A good deep fat fryer can make magic and should be sitting on your counter ready to fire it up :) They make nice rectangular ones with baskets that are nice and deep for less than those old "frydaddies" of old]
"Midway upon the journey of our life I found myself within a forest dark, I will tell everyone that I wish that I had all gay tenants in my rentals. They do take better care of the units than any other 'class' of tenants that I've ever had.
LOL Clean and well decorated.
LOL
Hell, if that tripped my trigger, I'd move in tomorrow.
I did not mean to get our cookbook thread off track with my tenant problems, or fag cook-show hosts. But, shiite happens. That's what's great about 4.
You're going straight to Hell.
Great thread on the benefits of Tumeric, recipes, side effects, etc., at:
All Cooks break out the special stuff for the holidays so here's one for ya' all to consider. (Stolen originally from "Taste of Home") ----------------------------------------------------------------------------------------------------------------------------- Ingredients * 1/2 cup butter, softened (not melted but warmed enough to be very soft) Directions * In a small bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. * Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners’ sugar and lemon juice until smooth; drizzle over warm bread. Yield: 1 loaf. Tip: Cream the butter real well - until it starts turning fluffy and changes color to a lighter yellow. Pound Cakes, and Tea Breads are really a type of Pound Cake, rely to no small extent on incorporating air into your batter to help it rise. Tip: To quickly warm the eggs up to room temperature put the eggs in a bowl or small sauce pan and run hot tap water over them. Let them set about 5 minutes before using. Tip: When adding the eggs it is easier to crack them all and put the eggs in a bowl and then you can just "pour" them in as needed. Eggs, along with the butter mixture, should also be thoroughly beaten till the batter starts lightening - showing that a lot of air has been incorporated into the batter.* Another tip I thought of - coat the berries in a light coating of flour - just dust them. It helps keep them from sinking to the bottom of the pan. *This is where having a stand type mixer comes in real handy. It never gets tired of standing there fluffing things up. Another one that I am trying as we speak (its in the oven now) is I used King Arthur Flour's "Unbleached Cake Flour" which is something they came out with recently. I am guessing that it will give it a finer grain.
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
Ooooo yum!
"The only thing better than a Federal Reserve audit would be a Federal Reserve autopsy." ~ unknown
Just back from a peasant meal of prime tenderloin of beef fillets, cherry tomatoes, and toasty chiabatta bread. Since I'm the cook here, it has to be simple and easy.
Criminy, the peasants here can't even afford beef, let alone prime cuts. Things REALLY ARE bigger in Texas. Heh heh, gotta like that.
Amazing that the growers are struggling to get 90 cents/lb, the retailers are getting $19.99/lb...what is wrong with this picture?
Try it you'll like it. Oh, and I added one more tip and one more footnote.
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
There is nothing good about chiabatta bread.
"The only thing better than a Federal Reserve audit would be a Federal Reserve autopsy." ~ unknown
Since I'm the cook here, it has to be simple and easy. Some peasant meal. It doesn't get much easier than Pound Cake/Tea Bread. Try a French Genoise some time. I also make a killer Chocolate Sponge Cake - I do miniatures and they are just wonderful with whipped cream and Raspberry Puree on top. ;-)
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
Mmmm I could get fat around you.
"The only thing better than a Federal Reserve audit would be a Federal Reserve autopsy." ~ unknown
Eat my buns. They are heaven, if properly prepared. Promise you.
It's like scones. I've only ever had one that tasted good and wasn't dry.
"The only thing better than a Federal Reserve audit would be a Federal Reserve autopsy." ~ unknown
Criminy, the peasants here can't even afford beef, let alone prime cuts. Things REALLY ARE bigger in Texas. grommets here Heh heh, gotta like that. Buy direct from the Rancher - he makes more and you pay less. A couple worth your time: Slanker's Grass Fed Meats Belle Brooke Farms
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
Sounds heavenly, but we can't have sweets here. If you know what I mean. We just can't. Eat, and enjoy for us.
It's like scones. I've only ever had one that tasted good and wasn't dry. Scones are easy to make yourself - they are related to Biscuits. If properly done they are flaky, tasty, and just heavenly with Scottish Marmalade. Robertson's Golden Shred or Keillor Dundee Marmalade (Trader Joe's has the best price I've found on the Keillor Dundee Marmalade - which is my all time favorite). It's too long to type in but easy to understand. If you can find a copy of the King Arthur Flour Anniversary Cook Book it is a wonderful basic reference. I make them with the full load of Butter and Sugar. Although if you are going to put preserves on them cutting back a little on the sugar is advisable.
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
Heresy!
"The only thing better than a Federal Reserve audit would be a Federal Reserve autopsy." ~ unknown
Belle Brooke Farms Thanks, I'll check them out. The problem that I have with local growers is that they want us to buy an entire carcass, or a half; when all I want is a couple of steaks for Mrs.L and me.
If you know what I mean. We just can't. Eat, and enjoy for us. Too bad while I don't make them often I do enjoy them. Scones are a nice treat that are not too sugary. Do you not eat sweets intentionally or is it medical necessity? If you don't mind my asking.
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
Then you may like the two I mentioned. I have others on my list of resources but they are mostly the same as you've encountered - they want you to buy at least a quarter or a half. Belle Brooke is in Texas but if I recall you're down south and I think they're up in the Panhandle. I forget where Slanker's is but I think they might be in Texas too. Another one, slightly more expensive because they are certified organic, is Alderspring Ranch in Idaho.
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
Heresy! LOL!
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
No religious, medical, or other problem with sweets; it's just that all that I read about refined sugars, doesn't make me want to ingest them any more. (There's nothing I'd love more than to chow down on some Snickers or Babe Ruths, with with a tall glass of whole milk, but I won't do it any longer.)
(There's nothing I'd love more than to chow down on some Snickers or Babe Ruths, with with a tall glass of whole milk, but I won't do it any longer.) Then don't short yourself. I very rarely use refined sugar. I use for baking, and most things, Florida Crystals which is an unbleached organic natural Cane Sugar. It is still sugar so you shouldn't overindulge but it is much better than bleached flavorless white sugar. Also for Brown Sugar I use Billington's Muscovado Sugar - which is also a semi-raw minimally processed sugar. A lot of commercial Brown Sugars are bleached and then have some of the natural molasses added back in to turn it into "brown" sugar. Also there are other sweeteners, each with their own characteristics, which can be used in baking. Honey Blue Agave Stevia (almost zero calories) Sucanit (unrefined cane sugar) Date Sugar - made from dates as the name implies. Maple Syrup or Sugar. The one thing to remember about all of these substitutes is that most do have their own characteristic flavor and so that must be accounted for in the final product. For most cakes and cookies I prefer the unrefined evaporated cane juice sugar - it adds a nice warm molasses flavor. I also use it in Bread making.
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
Just FYI - the King Arthur Unbleached Cake Flour worked wonderfully. I am having to restrain myself - I made a double batch and some of it I used in my 6 cup mini-bundt pan - I've eaten two so far - they were supposed to be for other people. Hee, hee. I guess I'll have to make some more. Darn. They are best wrapped up and get better after they have set a couple days - the flavors meld better and become more complex.
"An education isn't how much you have committed to memory, or even how much you know. It's being able to differentiate between what you know and what you don't. ~ Anatole France
Comments (68 - 195) not displayed.
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#28. To: farmfriend (#26)
Marcia Adam's Cooking from Quilt Country
#29. To: Original_Intent, 4um CHEFS, christine, *The Freedom4um Cook Book* (#28)
For the straightforward pathway had been lost." - Dante's Inferno
#30. To: Original_Intent (#0)
#31. To: Original_Intent (#28)
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#32. To: IndieTX (#29)
Thanks farmfriend and original_intent for the idea and the posting!
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#33. To: farmfriend, chefs here (#31)
Cajun jumbo -
#34. To: Lod (#33)
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#35. To: farmfriend (#34)
<..>
For the straightforward pathway had been lost." - Dante's Inferno
#36. To: farmfriend (#34)
#37. To: IndieTX (#35)
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#38. To: Lod (#33)
(Edited)
Off track comment replaced with recipe:
1 c Buttermilk
1 c Green onion, finely chopped
1 c Plain flour
1 ts Baking powder
1 ts Salt
1/2 c Parsley, finely chopped
1/2 ts Garlic powder (to taste)
1/2 ts Soda
2 c Cornmeal
2 tb Bacon drippings, hot
2 Eggs, beaten
Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well.
Drop in deep hot fat by spoonfuls and brown on all sides.
For the straightforward pathway had been lost." - Dante's Inferno
#39. To: IndieTX (#38)
#40. To: Lod (#39)
They do take better care of the units than any other 'class' of tenants that I've ever had.
"If, from the more wretched parts of the old world, we look at those which are in an advanced stage of improvement, we still find the greedy hand of government thrusting itself into every corner and crevice of industry, and grasping the spoil of the multitude. Invention is continually exercised, to furnish new pretenses for revenues and taxation. It watches prosperity as its prey and permits none to escape without tribute." --Thomas Paine, Rights of Man, 1791
#41. To: longnose gar, Original_Intent (#30)
"The trouble with people is not that they don't know but that they know so much that ain't so." ~ Josh Billings
#42. To: farmfriend (#40)
Clean and well decorated.
#43. To: All (#42)
#44. To: Critter (#2)
Turtle Soup
There's no place better thanTurtle Island.
#45. To: Original_Intent (#0)
#46. To: All, *The Freedom4um Cook Book* (#0)
(Edited)
Lemon-Blueberry Tea Bread (Taste of Home) -----------------------------------------------------------------------------------------------------------------------------
* 1 cup sugar
* 2 eggs
* 1 teaspoon grated lemon peel
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1 cup fresh or frozen blueberries
* 1/4 cup confectioners' sugar
* 1 tablespoon lemon juice
#47. To: Original_Intent (#46)
#48. To: Original_Intent. grommets here (#15)
#49. To: Lod (#48)
a peasant meal of prime tenderloin of beef fillets
grommets here
Mike Flaherty: Yeah, it's been there a long time. I wish I knew which corner.
My Man Godfrey (1936)
#50. To: Esso. all (#49)
Criminy, the peasants here can't even afford beef, let alone prime cuts.
#51. To: farmfriend (#47)
Ooooo yum!
#52. To: Lod (#48)
and toasty chiabatta bread.
#53. To: Lod (#48)
Just back from a peasant meal of prime tenderloin of beef fillets, cherry tomatoes, and toasty chiabatta bread.
#54. To: Original_Intent (#53)
#55. To: farmfriend (#52)
#56. To: Lod (#55)
They are heaven, if properly prepared.
#57. To: Esso (#49)
a peasant meal of prime tenderloin of beef fillets
#58. To: Original_Intent (#53)
It doesn't get much easier than Pound Cake/Tea Bread. Try a French Genoise some time. I also make a killer Chocolate Sponge Cake - I do miniatures and they are just wonderful with whipped cream and Raspberry Puree on top. ;-)
#59. To: farmfriend, Lod (#56)
They are heaven, if properly prepared.
#60. To: Original_Intent (#59)
Although if you are going to put preserves on them cutting back a little on the sugar is advisable.
#61. To: Original_Intent (#57)
Slanker's Grass Fed Meats
#62. To: Lod (#58)
Sounds heavenly, but we can't have sweets here.
#63. To: Lod (#61)
#64. To: farmfriend (#60)
Although if you are going to put preserves on them cutting back a little on the sugar is advisable.
#65. To: Original_Intent (#62)
#66. To: Lod, farmfriend, christine, Esso (#65)
No religious, medical, or other problem with sweets; it's just that all that I read about refined sugars, doesn't make me want to ingest them any more.
#67. To: farmfriend, christine, All (#46)
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