Beau Peep Notice Board
Beau Peep Notice Board => Outpourings => Topic started by: Diane CBPFC on June 20, 2012, 06:28:06 PM
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What (and when) was the last time you tried cooking something completly new for you?
I just picked up a package sauce mix for pasta called "Carbonara" - my family are going to freak. The directions seem similar to making Birds's custard.
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I was horrified to realise that I can't remember the last time I cooked something "new". While I enjoy cooking, I tend to bung the same stuff into the oven week after week. My sister and niece are coming over on Saturday so maybe that's a chance to experiment a little. I wonder if they'd like baked otter and mango?
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That would depend just what exactly you did with the mango.
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I'm not sure. In order to classify something as cooking, does the product have to be edible? Does mixing things together and producing something horrific count?
If you start including some of my attempts, then you really have to include people composting or mixing cement too. Where do you draw the line?
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edible
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Oh good, Diane. I'm pleased you've started a cooking thread. I've been baking cranberry rolls for coffee mornings and I'd like to ring the changes. Do you think adding some chocolate would enhance the flavour, or would it make the rolls too sweet?
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Personally, I am not too fond of chocolate with cranberries, like you say too much difference between the sweet and the tart– I think cranberries would go nice with some orange zest and/or walnuts.
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My sister and niece are coming over on Saturday so maybe that's a chance to experiment a little. I wonder if they'd like baked otter and mango?
You could have said the Tay Bridge was closed if you don't want us to come. Should I just post the selection of cheeses-from-around-the-world that I've got for your birthday?
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Personally, I am not too fond of chocolate with cranberries, like you say too much difference between the sweet and the tart– I think cranberries would go nice with some orange zest and/or walnuts.
They're dried cranberries, Diane (real ones make the bread soggy ..), so it's sweet and sweet. Anyhoo . . . I've made them and they're just running through their last rising before I put them in the oven.
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Personally, I am not too fond of chocolate with cranberries, like you say too much difference between the sweet and the tart– I think cranberries would go nice with some orange zest and/or walnuts.
They're dried cranberries, Diane (real ones make the bread soggy ..), so it's sweet and sweet. Anyhoo . . . I've made them and they're just running through their last rising before I put them in the oven.
Well good luck with that then.
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At last, a topic I can talk about. I love to cook, but mostly I'm an entree/side dish person when it comes to cooking.
I've made muffins, Vulture, with raspberries and dark chocolate. They weren't too sweet. I'm looking for a good scone recipe. I have made some from recipes online but they don't have the consistency I want. They tend to be more "doughy," despite the amount of time in the oven. I've used a cast-iron wedge pan and a cookie sheet. It makes no difference.
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Were your rolls a hit at your coffee morning Vultch?
Feather - what is your altitude? In Alberta we need to add a couple of extra tablespoons of flour to a recipe to stop things going mushy. It is quite amazing how many people don't know that little tip.
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I just picked up a package sauce mix for pasta called "Carbonara" - my family are going to freak.
You can tell the sauce was a good idea - cheese and bacon - you can't go wrong, right. But the package mix was over salty, it wasn't as big a hit as I had hoped.
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Feather - what is your altitude? In Alberta we need to add a couple of extra tablespoons of flour to a recipe to stop things going mushy. It is quite amazing how many people don't know that little tip.
I know in more mountainous areas you must add more flour, but here it's pretty flat and about 450ft above sea-level.
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I've made pasta carbonara before, but I've never used a mix. I make a basic white sauce and add a little parmesan cheese, garlic and herbs to it and then crumble the bacon into the mixture.
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With my beans on toast I feel here a little like Police Chief Brody in Jaws when he considers revealing his appendix scar in the comparison of battle scars between Hooper and Quint.
Yesterday, I watched Jaws on the cinema with a someone who had never seen it before. It was superb, as though I was watching it again for the first time. I would wholly recommend going to see it on the big screen.
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I've made pasta carbonara before, but I've never used a mix. I make a basic white sauce and add a little parmesan cheese, garlic and herbs to it and then crumble the bacon into the mixture.
That's what I was thinking of doing - I have some nice jars of white pasta sauce and home-cooked bacon would be so much nicer.
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I've never tried making carbonara with white sauce - it's usually tagliatelli, ham or crispy bacon, eggs, cream and parmesan. Chuck the ham/crispy bacon and cooked spaghetti/tagliatelli in a warm pan, stir in the beaten eggs and cream until eggs are cooked but still glossy, sprinkle parmesan and black pepper over the lot and serve on warm plates if you can be bothered - otherwise eat out of the pan (saves on washing up).
Choc and cranberry rolls went down a treat - the recipe will be entered in the book I'm compiling for the grand-daughters.
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I've never tried making carbonara with white sauce - it's usually tagliatelli, ham or crispy bacon, eggs, cream and parmesan. Chuck the ham/crispy bacon and cooked spaghetti/tagliatelli in a warm pan, stir in the beaten eggs and cream until eggs are cooked but still glossy, sprinkle parmesan and black pepper over the lot and serve on warm plates if you can be bothered - otherwise eat out of the pan (saves on washing up).
Choc and cranberry rolls went down a treat - the recipe will be entered in the book I'm compiling for the grand-daughters.
I've never tried doing anything like that. Cooking eggs in pasta - wonder if I should risk trying something like then when the in-laws are up visiting?
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I've never tried doing anything like that. Cooking eggs in pasta - wonder if I should risk trying something like then when the in-laws are up visiting?
It's definitely an 'eat immediately' meal - if you leave it too long it can end up as scrambled egg and spaghetti!
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I've never tried doing anything like that. Cooking eggs in pasta - wonder if I should risk trying something like then when the in-laws are up visiting?
It's definitely an 'eat immediately' meal - if you leave it too long it can end up as scrambled egg and spaghetti!
That's why I don't use the eggs in it and just make a white sauce. The cream makes it seem too heavy. I've used the light half-in-half and the fat-free half-in-half when I've made it. It's a "winter dish" for me. Considering it's been warm here since late March and has been in the 90's and will be in the 100's very soon, I am going for light, easy and cool meals.