To fuck or to cook?

[ltl/fb]

Originally Posted by i was penske

has bacon beer been discussed here?

No. Do tell.

[ltl/fb]

My grasshopper-y brownies seem to have worked out fine. We taste them tonight.

[Fugee]

Last weekend I started teaching my nieces (ages 6 and almost 9) to bake. I got a cookbook called "Baking Kids Love" and the older niece and I made apple crumble on Sat. It was such a hit we decided to make it again on Sunday. Also on Sunday the younger niece and I made milk chocolate chip toffee bars.

My older niece wants to make cupcakes next. The younger one just wants to be not left out.

[barely_legal]

How long will homemade tomato sauce stay good in the refrigerator?

Also, Adder, I used your Cioppini recipe this weekend with minor modifications (fewer anchovies, red wine instead of white, and corvina instead of grouper) and it was delicious.

[robustpuppy]

Originally Posted by barely_legal

How long will homemade tomato sauce stay good in the refrigerator?

Also, Adder, I used your Cioppini recipe this weekend with minor modifications (fewer anchovies, red wine instead of white, and corvina instead of grouper) and it was delicious.

I make homemade tomato sauce all the time and it stays good for at least 5 days, although we usually finish it by day 3 or 4. Because it's an acidic food, you could probably go a week or even longer, but if you know you are going to keep it that long, I recommend freezing it.

If you are talking about sauce you've already had for a while, look for signs of bacteria or fermentation - an off smell, the container (assuming it's plastic) bulging, or mold.

[Mmmm, Burger (C.J.)]

Originally Posted by robustpuppy

I make homemade tomato sauce all the time and it stays good for at least 5 days, although we usually finish it by day 3 or 4. Because it's an acidic food, you could probably go a week or even longer, but if you know you are going to keep it that long, I recommend freezing it.

If you are talking about sauce you've already had for a while, look for signs of bacteria or fermentation - an off smell, the container (assuming it's plastic) bulging, or mold.

Can you come back on Thanksgiving to offer food-safety tips for making sure that turkey makes it from freezer to table with a minimum of salmonella* poisoning?



*Yes, I know, cook the salmon in a different oven.

[barely_legal]

Originally Posted by robustpuppy

I make homemade tomato sauce all the time and it stays good for at least 5 days, although we usually finish it by day 3 or 4. Because it's an acidic food, you could probably go a week or even longer, but if you know you are going to keep it that long, I recommend freezing it.

If you are talking about sauce you've already had for a while, look for signs of bacteria or fermentation - an off smell, the container (assuming it's plastic) bulging, or mold.

Thanks. I made the sauce Sunday and want to serve it tonight, so I think I'm fine. I'm serving it with homemade ricotta gnocchi.

I'm on a cooking spree lately. Last night I made balsamic-glazed lamb chops with tomatoes and fava beans. Fava beans are delicious, but a pain in the ass to get out of their little husks after blanching. If anybody has tips on how to speed up that process, I'd love to hear them.

[Sidd Finch]

Originally Posted by barely_legal

Thanks. I made the sauce Sunday and want to serve it tonight, so I think I'm fine. I'm serving it with homemade ricotta gnocchi.

I'm on a cooking spree lately. Last night I made balsamic-glazed lamb chops with tomatoes and fava beans. Fava beans are delicious, but a pain in the ass to get out of their little husks after blanching. If anybody has tips on how to speed up that process, I'd love to hear them.

I've used a food mill before, to make a fava bean puree while leaving the husks behind. That's the best I can do -- they really are a pain to cook. But oh, so yummy.

[Sidd Finch]

So I have to cook dinner next month for all the parents and teachers from my son's class. Anyone have any brilliant thoughts about cooking for the masses?

[Fugee]

Originally Posted by Sidd Finch

So I have to cook dinner next month for all the parents and teachers from my son's class. Anyone have any brilliant thoughts about cooking for the masses?

What kind of cooking facilities will you have? Will you cook at home and transport the cooked food?

Taco bar is easy for large groups. So is hot dish (casserole to the non-Minneotans).

[Flinty_McFlint]

Originally Posted by Sidd Finch

So I have to cook dinner next month for all the parents and teachers from my son's class. Anyone have any brilliant thoughts about cooking for the masses?

Yeah, in your case, I'd have them sign a waiver and general release at the door, and before they leave. Or transfer assets to your favorite local monkey, Muggs.

[Replaced_Texan]

Originally Posted by Sidd Finch

So I have to cook dinner next month for all the parents and teachers from my son's class. Anyone have any brilliant thoughts about cooking for the masses?

Chicken with Green Sauce

Posole

Smoked pork butt rubbed with juniper

Roasted veggies

Spinach salad

[Greedy,Greedy,Greedy]

Originally Posted by Sidd Finch

So I have to cook dinner next month for all the parents and teachers from my son's class. Anyone have any brilliant thoughts about cooking for the masses?

Big bowl of Veggie Chili, a bunch of corn bread, big salad, fruit salad and grill some chicken. Invite people to bring wine, beer or sweets. Lay out the cheese, crudities and some smoked salmon and fixings before hand.

That gives you a meal to satisfy all kinds of special diets without that much work. If you want people to leave with oohs and aahs and not just a full belly and smiling rosy cheeks, add in whatever specialty of the house you have in your repertoire.

[Sidd Finch]

Originally Posted by Fugee

What kind of cooking facilities will you have? Will you cook at home and transport the cooked food?

Taco bar is easy for large groups. So is hot dish (casserole to the non-Minneotans).

It'll be at my house. Kitchen is good, not great (I still weep for the double-oven I used to have). I'm going to start cooking the day before.

There is high potential for foodies at this party. I'll probably go with a variety of tapas, or a French-style buffet. Or maybe middle eastern stuff -- I've done that for large parties many times. Nothing like homemade pitas to get raves.

[Gattigap]

Originally Posted by Sidd Finch

It'll be at my house. Kitchen is good, not great (I still weep for the double-oven I used to have). I'm going to start cooking the day before.

There is high potential for foodies at this party. I'll probably go with a variety of tapas, or a French-style buffet. Or maybe middle eastern stuff -- I've done that for large parties many times. Nothing like homemade pitas to get raves.

I used to go to the Italian deli at Union and Grant, and load up on a big spread of everything, with lots of wine.

Unfortunately, the deli, though immortalized in I Married an Axe Murderer, no longer exists. Sorry.