http://cookbooker.com/test-dir/forum/discussions/p4/feed.rss Mon, 07 Apr 25 11:03:09 -0400 All Discussions - Cookbooker Forums en-CA http://cookbooker.com/test-dir/forum/discussion/220/missing-cuisine-type-for-tunisia Wed, 30 Apr 2014 09:39:23 -0400 kaye16 220@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/210/big-mac-dessert Fri, 24 Jan 2014 03:14:23 -0500 friederike 210@/test-dir/forum/discussions this type), a disc of cinnamon ice cream for the patty, cranberry sauce as a tomato ketchup substitute, and candied orange peel as french fries. But I would still like to find something for the lettuce leaves. Any ideas? And any other suggestions?]]> http://cookbooker.com/test-dir/forum/discussion/215/pi-day-2014 Sat, 01 Mar 2014 11:13:04 -0500 Queezle Sister 215@/test-dir/forum/discussions
I'd love to hear about everyone's plans, and also if you have suggestions for very soft Pi day food.]]> http://cookbooker.com/test-dir/forum/discussion/217/i-finally-got-a-bookcase-for-my-cookbooks Tue, 18 Mar 2014 03:45:21 -0400 wester 217@/test-dir/forum/discussions http://www.flickr.com/photos/wester/13221669244/]]> http://cookbooker.com/test-dir/forum/discussion/216/a-march-challenge Tue, 04 Mar 2014 17:50:45 -0500 kateq 216@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/52/tips-and-tricks-of-the-trade Tue, 21 Jun 2011 16:28:58 -0400 friederike 52@/test-dir/forum/discussions One of mine is that I always prepare salad dressings in old jam jars and then just shake them instead of stirring - works like a charm. Let's see, what else? For flambéeing, the food needs to be as hot as possible as with many alcohols (esp. those with a lower alcohol percentage) you won't be able to reach the temperature necessary for burning - cover with a lid, heat up quickly, then uncover and flambé.
What are your special tricks?]]> http://cookbooker.com/test-dir/forum/discussion/209/quintet-of-cuisines-time-life-foods-of-the-world Fri, 10 Jan 2014 17:24:40 -0500 kaye16 209@/test-dir/forum/discussions - The first and the last (4378 and 13646) are clearly the recipe book; the first has a photo and the second has "Recipes" in the title. The first one though has the ISBN number that I think belongs to the hardback, although I don't know this for sure; my copies don't show ISBNs.
- The second and third (13279 and 11090) have no picture, so it's hard to tell what's going on.

Does anyone know if the hardback and spiral-bound bits have the same ISBNs? Seems weird, but maybe that's the way it was done.

I see at librarything they had a discussion about this series and ended up making three entries for each pair of books, one for the hardback, one for the spiral-bound, one for the both of them. At goodreads, they've defined a series for the Foods of the World and it all looks quite tidy, but hard to know if they mean the hardback or the spiral or both.

It would be nice to get this straightened out here, but my set without ISBNs makes it a bit difficult.

Any ideas about what we can do here to make this clearer? (I don't think we have a way to make series, do we? Maybe some kind of consistency in naming would help?)

* I've made a little Facebook group for this project. If you're interested in joining, search for Time-Life Foods of the World, or just contact me.]]> http://cookbooker.com/test-dir/forum/discussion/211/cooks-illustrated-does-ottolenghis-roasted-butternut-squash Fri, 24 Jan 2014 05:46:18 -0500 kaye16 211@/test-dir/forum/discussions http://www.cooksillustrated.com/recipes/7682-roasted-butternut-squash-with-browned-butter-and-hazelnuts?incode=MCSCZ00L0
http://www.cooksillustrated.com/recipes/7718-roasted-butternut-squash-with-goat-cheese-pecans-and-maple?incode=MCSCZ00L0
I haven't been able to find the whole article online (not my favorite site), but you might get the idea from the recipes.]]> http://cookbooker.com/test-dir/forum/discussion/195/wireds-issue-on-food Fri, 18 Oct 2013 00:13:08 -0400 Queezle Sister 195@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/208/what-cookbooks-did-you-find-under-the-tree Wed, 25 Dec 2013 16:24:00 -0500 kaye16 208@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/207/confusing-recipe-instructions-help Sun, 22 Dec 2013 20:04:59 -0500 Queezle Sister 207@/test-dir/forum/discussions this recipe. However I am confused by the spice measurements -- "1 X 1/4 tsp". Mathematically this should means 1/4 tsp, but I do not understand why anyone would bother to write "1 x" in front. Any thoughts or advice? Many thanks.]]> http://cookbooker.com/test-dir/forum/discussion/122/ottolenghi Tue, 23 Jul 2013 13:42:53 -0400 kateq 122@/test-dir/forum/discussions http://www.elizabethminchilliinrome.com/2013/07/ottolenghi-london.html#more
blog with some great photos of the restaurant and the food]]> http://cookbooker.com/test-dir/forum/discussion/204/judy-rodgers-of-zuni-cafe-has-died Wed, 04 Dec 2013 12:23:04 -0500 kateq 204@/test-dir/forum/discussions http://www.nytimes.com/2013/12/04/dining/judy-rodgers-chef-of-refined-simplicity-dies-at-57.html?hpw&rref=obituaries&_r=0]]> http://cookbooker.com/test-dir/forum/discussion/194/avocado-oil-suggested-uses Wed, 02 Oct 2013 10:46:57 -0400 Queezle Sister 194@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/203/thanksgiving-2013 Tue, 26 Nov 2013 17:32:46 -0500 Queezle Sister 203@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/202/for-stephanie-alexander-fans Fri, 22 Nov 2013 03:19:36 -0500 kateq 202@/test-dir/forum/discussions http://stephaniealexander.createsend4.com/t/ViewEmail/t/8C5CE9C53D4E7BE3/00239794B288291CC67FD2F38AC4859C]]> http://cookbooker.com/test-dir/forum/discussion/193/marcella-hazan Mon, 30 Sep 2013 07:26:34 -0400 kateq 193@/test-dir/forum/discussions
Here's a nice piece on her from the Times...
http://www.nytimes.com/2013/09/30/dining/Marcella-Hazan-dies-changed-the-way-americans-cook-italian-food.html?hp]]> http://cookbooker.com/test-dir/forum/discussion/201/sad-news-re-paula-wolfert Sun, 03 Nov 2013 08:28:55 -0500 kateq 201@/test-dir/forum/discussions http://www.washingtonpost.com/lifestyle/food/paula-wolfert-coping-by-cooking/2013/10/28/84599cf2-3b22-11e3-a94f-b58017bfee6c_story.html?wpmk=MK0000200

This brought tears to my eyes ...]]> http://cookbooker.com/test-dir/forum/discussion/196/new-challenge-for-november-2013 Sat, 19 Oct 2013 12:13:00 -0400 SundayCooking 196@/test-dir/forum/discussions
Would anyone be interested in doing a Homesick Texan or dumpling-book-of-your choice challenge for November?



]]> http://cookbooker.com/test-dir/forum/discussion/192/comfort-food Sat, 28 Sep 2013 23:47:58 -0400 bunyip 192@/test-dir/forum/discussions
We had a boned shoulder stuffed with a Jill Dupleix recipe - breadcrumbs, parsley, anchovies, capers and lemon-infused olive oil. Roast potatoes, tomato and onion gratin and parsnip puree. Forgot about the pumpkin, but it wouldn't have fitted on the plates. Accompanied by a nice bottle of shiraz.

We decided that life wasn't so bad after all. You can't beat roast lamb as comfort food! And we had excellent sandwiches for lunch today so the sense of well-being continues.

But of course that's just me. What do you cook when you need cheering up?

]]> http://cookbooker.com/test-dir/forum/discussion/188/spreading-the-cookbooker-word-... Wed, 21 Aug 2013 08:09:16 -0400 kaye16 188@/test-dir/forum/discussions ]]> http://cookbooker.com/test-dir/forum/discussion/185/new-challenge-for-september Mon, 12 Aug 2013 15:15:22 -0400 BethNH 185@/test-dir/forum/discussions
As I stated back in May, I thought it would be nice to alternate between larger, more general cookbooks (like The Essential New York Times) and smaller, more focused, perhaps ethnic cookbooks.

Which cuisines and which specific cookbooks are folks interested in cooking from come September?]]> http://cookbooker.com/test-dir/forum/discussion/197/new-challenge-for-november-2013 Sat, 19 Oct 2013 12:14:27 -0400 SundayCooking 197@/test-dir/forum/discussions
Hi, everybody. I'm SundayCooking, a new member who's curious to find out whether this is still an active group. I just started entering cookbooks, then realized that the most recent article on the site was from May, 2012.

Would anyone be interested in doing a Homesick Texan or dumpling-book-of-your choice challenge for November? ]]> http://cookbooker.com/test-dir/forum/discussion/189/feature-request-... Fri, 23 Aug 2013 07:14:19 -0400 kaye16 189@/test-dir/forum/discussions This feature is missing on cookbooks, though. It would be nice to be able to link to external book reviews too.]]> http://cookbooker.com/test-dir/forum/discussion/184/correcting-book-titles Mon, 05 Aug 2013 15:31:55 -0400 kateq 184@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/181/35-best-recipe-books-cookbooks-design-showcase Thu, 01 Aug 2013 13:02:16 -0400 kaye16 181@/test-dir/forum/discussions http://jayce-o.blogspot.com/2013/07/35-beautiful-recipe-book-designs.html

Don't think it's anything official, but it's fun to look at.]]> http://cookbooker.com/test-dir/forum/discussion/123/adding-to-recipe-box Fri, 26 Jul 2013 22:43:38 -0400 carlalown 123@/test-dir/forum/discussions http://cookbooker.com/test-dir/forum/discussion/121/pie-day-again Sat, 20 Jul 2013 22:51:57 -0400 kateq 121@/test-dir/forum/discussions Approximation Pi(e) Day
I'm making a coconut custard/cream pie (still deciding which or what recipe) and an apple pie and some little pies--strawberry rhubarb? It will depend on what's at the farmers' market tomorrow...]]> http://cookbooker.com/test-dir/forum/discussion/108/new-challenge-may-2013 Sat, 04 May 2013 14:43:55 -0400 BethNH 108@/test-dir/forum/discussions
After reading the forums and giving some thought to recent challenges, I was thinking it might be good to have the next challenge be a more general one. The most recent challenges have been on specific cuisines. Perhaps it might be nice to use a more wide ranging cookbook like The Essential New York Times Cookbook by Amanda Hesser. This book is owned by 43 Cookbooker members and should be widely available online.

After this, the next challenge could return to a specific cuisine (perhaps an Asian one). It might be nice to toggle back and forth between specific cuisines and general cookbooks.

Please share your thoughts, including how long you think the challenge should last or anything else you'd like to see, so we can organize the next challenge as quickly as possible.]]> http://cookbooker.com/test-dir/forum/discussion/43/measurements Sun, 01 May 2011 17:19:29 -0400 friederike 43@/test-dir/forum/discussions
When I'm cooking I usually prefer to use measurements in grams and millilitres - for me they are are so much easier to calculate and rescale. However, for stuff like flour and sugar I've gotten so used to measurements in cups that I could probably convert units in my sleep. But now I face a different kind of problem: non-powdery kind of ingredients.

I'm tempted to make this Strawberry-Rhubarb Crumble from Smitten Kitchen, I just have one problem - how much are 1 quart strawberries and 1 1/2 cup rhubarb? You see, I can easily find out that 1 quart equals 1.36 liters - but how does that translate into strawberries? Around here, strawberries are sold per gram, usually in 500 g boxes, but it really depends on the size of the strawberries how full such a box ends up to be.

And 1 1/2 cups rhubarb - well, you wouldn't take a knife and a cup to a supermarket and then cut a rhubarb into pieces to measure it, would you? I suppose you just estimate, and if you're bad at it you'll always have leftovers, or not enough? And if you'd finely chop the rhubarb, you'd get to use more of it, right?


PS: My physicist boyfriend just argued that fruit contains so much water that their weight in grams should roughly equal their volume in millilitres, and that we should therefore buy 1 kg strawberries and 350 g rhubarb - which sounds like an awful lot of strawberries relating to rhubarb. Also, this assumes that the strawberries and the rhubarb are measured as liquid, i.e. puréed - but they're not, right? So if I take the bubbles of air in a box of strawberries into account that would leave me with... 500 g strawberries? And maybe 200 g or 300 g rhubarb?]]>