To fuck or to cook?

[Tyrone Slothrop]

I'll take recommendations for either -- not sure yet what else I'll want to do on Saturday.

[tmdiva]

Originally Posted by Tyrone Slothrop

I'll take recommendations for either -- not sure yet what else I'll want to do on Saturday.

I'm sure I have any number of recipes in my collection, but not one I've actually tried. Maybe you should try the Hoppin' [my first name] I posted here last year. It's got black-eyed peas for the new year, even. Or if you want me to look up some recipes for you, I can.

tm

[Tyrone Slothrop]

Originally Posted by tmdiva

I'm sure I have any number of recipes in my collection, but not one I've actually tried. Maybe you should try the Hoppin' [my first name] I posted here last year. It's got black-eyed peas for the new year, even. Or if you want me to look up some recipes for you, I can.

tm

Thanks for the offer. Finding a recipe is not the problem -- we have a couple, and Googling turns up scads more (I love that site). I was just looking for one that came with a trustworthy recommendation.

[Sparklehorse]

Originally Posted by Tyrone Slothrop

Thanks for the offer. Finding a recipe is not the problem -- we have a couple, and Googling turns up scads more (I love that site). I was just looking for one that came with a trustworthy recommendation.

Try Food & Wine's site or epicurious or maybe even Chow Hound is worth a look for recipes with reviews. All of these are free.

[Diane_Keaton]

Thanks to all for the cake recommendations. Had no idea there was a greasing spray with flour on it. That's on the top of my list. To use up the icing, I made a plain yellow cake using Duncan Hines mix b/c somewhere along the line my cake making skills plummeted. You all are correct - I think I was baking my cakes for too long. I used the parchment - big help. But damn I need the pre-cuts b/c I'm sloppy. Fugee, am going to definitely try that Raspberry scented cake. I like cooking with unsweetened cocoa, have a bunch of high quality stuff of it in my kitchen I need to use and I LOVE liquours in my cakes.

[Mmmm, Burger (C.J.)]

Originally Posted by Diane_Keaton

a greasing spray with flour on it.

I missed that. Is that for people who are so busy that it takes too long to rub a dab of butter or crisco and then toss in a scoop of flower, yet still have the time to wait 30 mins for the cake to bake?

[Diane_Keaton]

Originally Posted by Mmmm, Burger (C.J.)

Is that for people who are so busy that it takes too long to rub a dab of butter or crisco and then toss in a scoop of flower...

I prefer Flower with a bit of Chianti but I guess Crisco will do in a pinch.

[tmdiva]

Originally Posted by Mmmm, Burger (C.J.)

I missed that. Is that for people who are so busy that it takes too long to rub a dab of butter or crisco and then toss in a scoop of flower, yet still have the time to wait 30 mins for the cake to bake?

You scoff, but you've never tried it. Not a time issue, more of an efficiency one. It really does work like a charm.

tm

[Fugee]

Originally Posted by Tyrone Slothrop

Thanks for the offer. Finding a recipe is not the problem -- we have a couple, and Googling turns up scads more (I love that site). I was just looking for one that came with a trustworthy recommendation.

I've never made it so don't have a recommendation. There is a recipe in the new Martha Stewart cookbook.

However, I did notice my local Costco store had duck confit so you don't have to make that from scratch.

[robustpuppy]

Originally Posted by Tyrone Slothrop

I'll take recommendations for either -- not sure yet what else I'll want to do on Saturday.

Because I sometimes read the subject lines, I read this post, which filled my entire screen upon opening this thread, as:

To fuck or to cook? I'll take recommendations for either -- not sure yet what else I'll want to do on Saturday.

[Tyrone Slothrop]

Originally Posted by robustpuppy

Because I sometimes read the subject lines, I read this post, which filled my entire screen upon opening this thread, as:

I often rebel against this entire thread as posing a false dichotomy.

As it was, I made a Julia Child recipe for a cassoulet with lentils. For the 3 lbs of meat, I used 1.5 lbs of pork shoulder butt, 6 lamb sausages, 2 hot Italian pork sausages, and a little bit of ham to mix it up. The recipe challenged my little kitchen and small counter space, but it wasn't tricky and it came out very well.

[Penske_Account]

Originally Posted by Tyrone Slothrop

I often rebel against this entire thread as posing a false dichotomy.

As it was, I made a Julia Child recipe for a cassoulet with lentils. For the 3 lbs of meat, I used 1.5 lbs of pork shoulder butt, 6 lamb sausages, 2 hot Italian pork sausages, and a little bit of ham to mix it up. The recipe challenged my little kitchen and small counter space, but it wasn't tricky and it came out very well.

wine pairing?

[Tyrone Slothrop]

Originally Posted by Penske_Account

wine pairing?

I bought a bottle of Folie a Deux Menage a Trois, and then forgot to open it. Our guests brought a bordeaux that did OK, notwithstanding my general view of French wine. I used half a bottle of a Tuscan red whose name escaped me in making the dish, and we finished that, too. And then I opened a Spanish red for which I had high hopes but which turned out to be forgettable.

[Penske_Account]

Originally Posted by Tyrone Slothrop

I bought a bottle of Folie a Deux Menage a Trois, and then forgot to open it. Our guests brought a bordeaux that did OK, notwithstanding my general view of French wine. I used half a bottle of a Tuscan red whose name escaped me in making the dish, and we finished that, too. And then I opened a Spanish red for which I had high hopes but which turned out to be forgettable.

Sorry to hear that. I opened a 2001 Cote Rotie that I had high hopes for and was a major let down, although I followed it with a 2005 Glaetzer Godolphin, what my mates down unda' call a real "leg spreader". Delicious.

Remind, why the hate on on our french friends' wine?

[Penske_Account]

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