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emason
10-16-2009, 12:32 AM
What is green paper and why is it in a chili recipe?



My aunt gave me her 2006 Food & Wine Yearbook, and I swear, when I'm not making things from it, I lurve leafing through the pics and just reading the recipes....somebody help me!!

It's a problem isn't it? Maybe we can all chip in and get you Aunt Sandy's book for Christmas (she has one, right?); that will cure you (and me).

Jenny
10-16-2009, 01:34 PM
It's a problem isn't it? Maybe we can all chip in and get you Aunt Sandy's book for Christmas (she has one, right?); that will cure you (and me).

I actually have one of hers.:shuffle:

In my defense, it's among hundreds of others - full bookcase in the kitchen, full bookcase in the dining room, stack beside that shelf and a few on coffee table. I need to buy more bookcases.

I love cookbooks for the ideas and instruction, but also the social and cultural history. I seek out regional and other specific cuisines, and have a ton of vintage cookbooks that tell the story of how we lived in the past, and what led us to where we are now, and where we might end up in the future.

Please do share your favourites, as I'm always in the market for more. :)

JILEN
10-16-2009, 04:08 PM
Rex;2413397]What is green paper and why is it in a chili recipe?


Sorry, must have been thinking of the paper work overload I have in front of me when I typed my recipe. No wonder BigBO8822 doesnt want to "pepper" in her chile. :D

Speaking of cookbooks, I started collecting last year and I now have a shelf full. I especially love the delicious, colorful, picture presentation of each recipe. It's like collecting pieces of artwork.

Rex
10-16-2009, 07:08 PM
It's a problem isn't it? Maybe we can all chip in and get you Aunt Sandy's book for Christmas (she has one, right?); that will cure you (and me).
:lol: Truly the cure for what ails me!!!


Sorry, must have been thinking of the paper work overload I have in front of me when I typed my recipe. No wonder BigBO8822 doesnt want to "pepper" in her chile. :D

Speaking of cookbooks, I started collecting last year and I now have a shelf full. I especially love the delicious, colorful, picture presentation of each recipe. It's like collecting pieces of artwork.

Oh, pEPPer, not pAPer...

emason
10-17-2009, 01:34 AM
I actually have one of hers.:shuffle:

In my defense, it's among hundreds of others - full bookcase in the kitchen, full bookcase in the dining room, stack beside that shelf and a few on coffee table. I need to buy more bookcases.

I love cookbooks for the ideas and instruction, but also the social and cultural history. I seek out regional and other specific cuisines, and have a ton of vintage cookbooks that tell the story of how we lived in the past, and what led us to where we are now, and where we might end up in the future.

Please do share your favourites, as I'm always in the market for more. :)

I like cookbooks that tell me the why of things. Marcella Hazan doesn't just tell me to cook my scallopine in butter and olive oil; she tells me it's because butter burns at a lower temperature and you need the olive oil to help counteract that - or the cookbook that tells me when I am making an orange cake that I need lemon juice as well as orange juice, because orange is a volatile flavor that dissipates easily and lemon juice helps punch up the orange flavor.

Just keep buying what interests you; you can't go wrong that way.

LordCirque
10-17-2009, 11:04 PM
Emason, if you don't want to use olive oil and butter, you could just clarify the butter, which is basically a step after melting it. Put the butter in a pan and heat until the milk solids seperate from the butter and skim the milk solids off the top.

Clarified butter is commonly used in a lot of sauces and what not as well. It's a really handy to thing to know to do. Most chefs use Clarified Butter to make a roux with as well instead of whole butter.

emason
10-18-2009, 12:56 PM
Emason, if you don't want to use olive oil and butter, you could just clarify the butter, which is basically a step after melting it. Put the butter in a pan and heat until the milk solids seperate from the butter and skim the milk solids off the top.

Clarified butter is commonly used in a lot of sauces and what not as well. It's a really handy to thing to know to do. Most chefs use Clarified Butter to make a roux with as well instead of whole butter.

Thanks for the tip; I'll try it next time I'm making a roux.

Rex
10-18-2009, 05:11 PM
I've got some shrimp and salmon I have to use. I want to do a pasta bake of some sort. Any suggestions would be greatly appreciated.

sk8pics
10-18-2009, 08:09 PM
One of my old roommates used to make a baked pasta dish and mix in tuna. Just cooked the noodles and mixed in cheese and then the tuna. I think you could do the same thing with salmon.

KikiSashaFan
10-18-2009, 08:52 PM
I like cookbooks that tell me the why of things. Marcella Hazan doesn't just tell me to cook my scallopine in butter and olive oil; she tells me it's because butter burns at a lower temperature and you need the olive oil to help counteract that - or the cookbook that tells me when I am making an orange cake that I need lemon juice as well as orange juice, because orange is a volatile flavor that dissipates easily and lemon juice helps punch up the orange flavor.

Just keep buying what interests you; you can't go wrong that way.

If you don't already have it, you should look at this book. It's not so much a cookbook, it's more of a reference book, but it's really interesting. My mom and aunt both have it and love it.

http://www.amazon.ca/Food-Cooking-Science-Lore-Kitchen/dp/0684800012

LordCirque
10-18-2009, 09:32 PM
Also Emason, if you're making an orange cake. You'll want to use orange zest AND the juice. You get more flavor from the zest of the fruit than the juice. If you don't have one already, I suggest going to Bed Bath and Beyond and spending 10 bucks on a microzester. Zest from any fruit, lemon, lime, orange, grapefruit, whatever... perks up ANYTHING you're making be it cookies, cakes, sauces, salads, etc...

Rex
10-18-2009, 10:26 PM
One of my old roommates used to make a baked pasta dish and mix in tuna. Just cooked the noodles and mixed in cheese and then the tuna. I think you could do the same thing with salmon.

Thanks - what kind of cheese?

emason
10-19-2009, 12:56 AM
If you don't already have it, you should look at this book. It's not so much a cookbook, it's more of a reference book, but it's really interesting. My mom and aunt both have it and love it.

http://www.amazon.ca/Food-Cooking-Science-Lore-Kitchen/dp/0684800012

Thanks so much for mentioning this; I actually have it somewhere buried on a bookshelf and had forgotten about. A long gone friend gave it (or some earlier version of it) to me as a Christmas present many years ago.

emason
10-19-2009, 12:57 AM
Also Emason, if you're making an orange cake. You'll want to use orange zest AND the juice. You get more flavor from the zest of the fruit than the juice. If you don't have one already, I suggest going to Bed Bath and Beyond and spending 10 bucks on a microzester. Zest from any fruit, lemon, lime, orange, grapefruit, whatever... perks up ANYTHING you're making be it cookies, cakes, sauces, salads, etc...

You'd better believe I have a microzester; I use it all the time.

Rex
10-19-2009, 12:59 AM
One of my old roommates used to make a baked pasta dish and mix in tuna. Just cooked the noodles and mixed in cheese and then the tuna. I think you could do the same thing with salmon.


Thanks - what kind of cheese?

Scratch that; a friend texted me with some ideas. It came out okay too.