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Whats cooking? **** Making something fine and fancy?** Just plain good? Show us! - Page 150
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Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1491
    Senior Member Brad Gibson's Avatar
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    What is that paring knife Lucretia? That handle looks awesome!
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  2. #1492
    Senior Member Lucretia's Avatar
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    It's a Rader. I absolutely love it. He doesn't like to make them, I don't think. It's got a little short stumpy blade that fits my little short stumpy hands perfectly, and it's outrageously comfortable. You don't even think about holding a knife--it's just a pointy little extension of your hand. Cleaning strawberries with it goes like crap through a goose.
    Now is not the time to bother me. And it's always now. Wiley Miller

  3. #1493
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    Quote Originally Posted by Lucretia View Post
    Freezer jam (the lower sugar recipe.) I like it better than cooked jam.
    Lucretia, have you ever tried the Christine Ferber method of making jam?

    It is superior to regular pectin jam recipes, by far. Basically, you slice the fruit and coat it with sugar ( 1/2 the volume of your fruit) and macerate overnight. The next day you strain off the liquid and boil it on high for 15 minutes, then add the fruit and a squeeze of lemon then boil for another 15 minutes. You get a naturally thick and tasty jam that uses much less sugar than traditional method. You can it in the normal manner.

    In some of her other recipes that don't easily thicken or have enough natural pectin, she instructs you how to make your own pectin from green apples and use it for the base.

    Her book is a revelation of sweet + savory combinations, but it's sometimes hard to find it.

  4. #1494
    Senior Member K-Fed's Avatar
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    Don't touch my d!ck. Dont touch my knife. ~ Anthony Bourdain ~

  5. #1495
    Senior Member Lucretia's Avatar
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    Quote Originally Posted by cnochef View Post
    Lucretia, have you ever tried the Christine Ferber method of making jam?
    Hadn't heard of her, but I just put her jams & jellies book on hold at the library. Thanks for the info!
    Now is not the time to bother me. And it's always now. Wiley Miller

  6. #1496


    Here is pork going on th4 grill

  7. #1497
    Last night's dinner of greens, eggs, sausage and garlic bread

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    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  8. #1498
    Mano, I am intrigued by the greens recipe, would you mind sharing it with me either in this thread or via PM?
    Twitter: @PeterDaEater

  9. #1499
    Dice and saute' some red and green peppers, a few onions and bunch of scallions.
    Add minced garlic, s and p and whatever other herbs or spices you want.
    Throw in fresh spinach, arugula, chopped parsley, fennel fronds or whatever greens you have such as mint or Swiss chard.
    Cook them down with some more oil and chicken stock. They'll give off some liquid of their own, though.

    You can fry the eggs separately or put them on top of the veggies, lid and let them steam.
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  10. #1500
    Senior Member Salty dog's Avatar
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    Kind of an Asian grilled pork loin with spicy pineapple tempura.

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