Are you a Kitchen Cabinet Cook?

[jadabug]

Originally Posted by pandaleigh

What is a ramp? Unless it was a typo for Rump? I goodled it and I'm lost! My curiosity is killin' me!!

It wasn't a typo..a ramp is a spring veggie that has a very short growing season and found growing in the wild..I live in the mountains of East Tn and we have a festival in the spring to celebrate them..I have never eaten them because they are so strong and you can smell them on your breath for days.
Down & Dirty: Ramps

[chachi]

Originally Posted by DBlain

I don't use cookbooks so I guess in a way I improvise but then I shop based on what I cook so I very rarely have odd ingredients. I so sort of fly by the seat of my pants so mistake have been made. When whipping up something on the fly I will often reach for a cream soup and add sherry or brandy and pound some meat, although I did that with some expensive lamb chops since I was to lazy to light the grill and I don't think that tasted good, but chicken and pork comes out pretty good. Recently I have been using a lot of lemons and pine nuts, but I can't keep pine nuts around or most other nuts because if I get the munchies I eat them all up. Do you guys cook with wine or alcohol, sherry is one of my main staples, I think most things taste better with a splash or two of sherry. I also like to cook with wine, but LOL there is not usually much left for the food

I cook with alot of wine. Sherry is the one I buy alot but reds and whites too
. You can really get creative with dishes when you use wine

[sugarmamma]

The enchiladas I made with e deli jerk turkey turned out to be a hit with all 5 people who ate them. It was truly a 5 minute (prep) meal! Took 20 minutes in the oven and was pantry cooking at its finest

[capt_noonie]

I usually cook with leftovers or what's in the fridge already most nights. The flavors are already there and the cooking time is so much quicker, and not much to prep. For example, Lisa remember when I told you about that expensive breakfast? One of the dishes we had was smoked salmon hash. Well we didn't like the salmon and thought it was overcooked. So for dinner that night, we added it to this Korean steamed egg dish that bf loves (it's a very fluffy light, and not very solid steamed egg, almost like custard but not really) that starts out looking like soup. We put in the leftover salmon and added some miso, seaweed, tofu, and it came out great. Like a asian fritatta.

But I do like to cook things from scratch bc I feel more of a sense that I actually cooked.

[sugarmamma]

Originally Posted by capt_noonie

I usually cook with leftovers or what's in the fridge already most nights. The flavors are already there and the cooking time is so much quicker, and not much to prep. For example, Lisa remember when I told you about that expensive breakfast? One of the dishes we had was smoked salmon hash. Well we didn't like the salmon and thought it was overcooked. So for dinner that night, we added it to this Korean steamed egg dish that bf loves (it's a very fluffy light, and not very solid steamed egg, almost like custard but not really) that starts out looking like soup. We put in the leftover salmon and added some miso, seaweed, tofu, and it came out great. Like a asian fritatta.

But I do like to cook things from scratch bc I feel more of a sense that I actually cooked.

I do that too. I made a pork loin and Alex said he didn't like pork so I cut up and put it in the freezer. A week later I made chili and he loved it. Lol

[capt_noonie]

Originally Posted by sugarmamma

I do that too. I made a pork loin and Alex said he didn't like pork so I cut up and put it in the freezer. A week later I made chili and he loved it. Lol

Doesn't like pork huh? Does he not know where bacon comes from? Don't tell me that boy doesn't like bacon!

[sugarmamma]

Originally Posted by capt_noonie

Doesn't like pork huh? Does he not know where bacon comes from? Don't tell me that boy doesn't like bacon!

Oh trust me he loves bacon! This is the same kid who HATED tomatoes yet ate ketchup and salsa and gazpacho by the gallons ! The salsa was homemade too- huge chunks of tomato lol

See why I sneak ingredients into his food?

[BabyGirl Rosie]

I personally need a recipe. I can't just throw things together. But that's why I have you Lisa!!

[sugarmamma]

Originally Posted by BabyGirl Rosie

I personally need a recipe. I can't just throw things together. But that's why I have you Lisa!!

That's where I fail you, Rhonda.

You ask me for a recipe and amounts ~ all I can do is guess I've started texting you "recipes" that work out so one of us knows WTH I put in that soup that tasted so good

[BabyGirl Rosie]

Originally Posted by sugarmamma

That's where I fail you, Rhonda.

You ask me for a recipe and amounts ~ all I can do is guess I've started texting you "recipes" that work out so one of us knows WTH I put in that soup that tasted so good

Haha. Well so far so good!! LMBO. Keep them coming! Oh I forgot to say its help with people and dog recipes.

[sugarmamma]

Some of my best dishes have been accidental because of being too lazy to shop. Problem is I can never recreate them!!

I'm anxious to try P's shiratake noodle salad concoction!!

[capt_noonie]

Originally Posted by sugarmamma

Oh trust me he loves bacon! This is the same kid who HATED tomatoes yet ate ketchup and salsa and gazpacho by the gallons ! The salsa was homemade too- huge chunks of tomato lol

See why I sneak ingredients into his food?

I know several people like that. I never understood that.

[capt_noonie]

Originally Posted by BabyGirl Rosie

I personally need a recipe. I can't just throw things together. But that's why I have you Lisa!!

I've found that when I try something new, I follow the recipe. Then I don't like it and the next time I add or take out what I want instead. Like the Korean steamed egg thing I mentioned earlier. The traditional way is just with chicken broth or shrimp stock. After we tried it with miso and tofu and seaweed, we like it much better. But after you cook certain foods a while you don't really need a recipe to try something new. You just kind of eyeball. Less stuff to wash that way too. LOL

Originally Posted by sugarmamma

Some of my best dishes have been accidental because of being too lazy to shop. Problem is I can never recreate them!!

I'm anxious to try P's shiratake noodle salad concoction!!

The one thing I would do different on that noodle salad is undercook the shrimp a bit if I"m planning on having leftovers. The vinegar in the dressing made them a tad overdone the next day. But I was drunk cooking and not thinking clearly. Of course you know not to leave shrimp in acid otherwise they will cook more.

That 1000 yr old egg was a nice addition too. I know you would never eat one, but the creaminess was nice. Maybe you could try adding a regular soft boiled egg?

[BabyGirl Rosie]

[QUOTE=capt_noonie;4203935]I've found that when I try something new, I follow the recipe. Then I don't like it and the next time I add or take out what I want instead. Like the Korean steamed egg thing I mentioned earlier. The traditional way is just with chicken broth or shrimp stock. After we tried it with miso and tofu and seaweed, we like it much better. But after you cook certain foods a while you don't really need a recipe to try something new. You just kind of eyeball. Less stuff to wash that way too. LOL

/QUOTE]

Me too. But I must have a recipe the first time. Then I change it to our likes lol.

[sugarmamma]

Originally Posted by capt_noonie

I've found that when I try something new, I follow the recipe. Then I don't like it and the next time I add or take out what I want instead. Like the Korean steamed egg thing I mentioned earlier. The traditional way is just with chicken broth or shrimp stock. After we tried it with miso and tofu and seaweed, we like it much better. But after you cook certain foods a while you don't really need a recipe to try something new. You just kind of eyeball. Less stuff to wash that way too. LOL


The one thing I would do different on that noodle salad is undercook the shrimp a bit if I"m planning on having leftovers. The vinegar in the dressing made them a tad overdone the next day. But I was drunk cooking and not thinking clearly. Of course you know not to leave shrimp in acid otherwise they will cook more.

That 1000 yr old egg was a nice addition too. I know you would never eat one, but the creaminess was nice. Maybe you could try adding a regular soft boiled egg?

I would totally TRY a 1000 year old egg. I try everything. Usually I end up liking it. Fish excluded ( but I do continue to try because there are a few that I like)