Christmas baking and cooking thread. Watcha making?

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Cooking and baking in other people's kitchens is a nightmare 90% of the time. People never have the equipment or they have crappy equipment (ahem, a single dull-ass knife, for example). Part of why I balk at people saying I can use their kitchens as I'd like.
Cooking and baking in other people's kitchens is a nightmare 90% of the time. People never have the equipment or they have crappy equipment (ahem, a single dull-ass knife, for example). Part of why I balk at people saying I can use their kitchens as I'd like.
Originally Posted by Saria
My supervisor's kitchen is amazing!!! its got crazy moola, so her kitchen is upgraded to the most recent equipement! It was way better cooking in her giant kitchen then mine! she had a kitchen island!! i so wish I had one! And knives? She got all her's from japan!!! the only thing she didnt have was gingerbread men cookie cutters, but we made due with the other million cutters she had and cookie gun.
spring1onu likes this.
Yes, the knives are the main thing for sure. I've only used two other kitchens more than a few times and the knives were never sharp. I'm lost without the main knife I use all the time at home.

rou and kasden, thank you! It's definitely an upgrade from the last kitchen we had. The positive about moving around is I get to learn what I do and don't like so when we are looking for our forever house I know exactly what I like.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Yes, I find it awkward and uncomfortable to work in someone else's kitchen.

I also prefer to mix things by hand. The only time I get out my mixer is when I'm mixing huge batches of things. Otherwise it's a wooden spoon or occasionally my 35 year old hand mixer which is on it's last legs.
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When I used those beautiful japanese knives i was like:

spring1onu likes this.
jeep, your hand mixer is only two years younger than me. That is one old hand mixer!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
^ My crock pot and blender are the same age (all wedding presents, all in that hideous gold color of the time). I will cry when any of them stop working.
spring1onu likes this.
In Western PA
Found NC in 2004. CG since 2-05, going grey since 9-05. 3B with some 3A.
Hair texture-medium/fine, porosity-normal except for the ends which are porous, elasticity-normal.
Suave & VO5 cond, LA Looks Sport Gel, oils, honey, vinegar.
http://public.fotki.com/jeepcurlygurl/ password jeepy **updated Aug 2014**

They make everything now to be disposable, I've got very few of the things I started out with and we've only been married 12 years. I'm glad your stuff has lasted that long, thing once were made so well!




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Speckla
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Posts: n/a
a dozen brownies, a dozen lemon poppyseed muffins, 2 dozen peanutbutter cookies, garlic rolls....
from scratch.

and?? who knows.
Le sigh. I have a great digital candy thermometer and I set the temperature for my caramel even though I was watching anyway. When it was at 247, I was sitting down and then saw it hit 245, then 238. I went over and I guess the bubbling pushed the probe up, so by the time I reached the pot I could see it was done. The caramel is still a bit chewy, but it needed to be more so to properly roll the marshmallows in it. FAIL. Both components taste delicious, and I really enjoy the combo of the two, but the execution is poor, so I need to do this over. Part of me wants to save the marshmallow strips and try making caramel again tomorrow, but I'd have to go buy more cream, which I have to go to Whole Foods for since I don't like ultra-pasteurized cream which is all that's sold in the majority of supermarkets. And well, I need to get back to Boston tomorrow!

Christmas baking and cooking thread. Watcha making?-imageuploadedbycurltalk1355887273.099880.jpg
Oops, here are some that I (badly) managed to wrap in caramel. It's too thick, but since it was a bit too firm, I can't flatten it more.

Christmas baking and cooking thread. Watcha making?-imageuploadedbycurltalk1355887554.002579.jpg
Speckla
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Posts: n/a


These smell so divine. They contain red & green peppers (so festive), onion, garlic, Italian blend of herbs, spinach, mushrooms, 5 blend Italian cheeses, olive oil, and bacon. So light and fluffy.



Top view.

My boy are like hungry wolves. I have several broken peanut butter e cookies. No one seems to grasp the 'cooling rack' idea. Of course you'll burn yourself because they're too hot. They're cooling off. lol


Lemon poppyseed muffins, broken peanut butter cookies, and fudge and peanut butter brownies.






A repurposed gift bag and shoe box.



Bottom of the shoe box.



I crazy glued all the loose pieces down.

I am bringing these to work tomorrow for our party.
rouquinne, Layali, B-wavy and 5 others like this.

Last edited by Speckla; 12-18-2012 at 10:41 PM.
Speckla, can you share the recipe for those savory muffin thingies? They sound SO darn good! That would be great to have with breakfast Christmas morning.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Speckla
Guest
Posts: n/a
Oops, here are some that I (badly) managed to wrap in caramel. It's too thick, but since it was a bit too firm, I can't flatten it more.

Attachment 28535
Originally Posted by Saria
I'll take the rejects.
I care about you that much. .

Ps..
My fingernails aren't dirty That was some of the burned stuff I scraped off the muffin tin.
Speckla
Guest
Posts: n/a
Speckla, can you share the recipe for those savory muffin thingies? They sound SO darn good! That would be great to have with breakfast Christmas morning.
Originally Posted by spring1onu

I can try to come up with a recipe for you. I don't measure anything beyond eyeballing it. I just add what I think needs adding and I go by texure. I'm a slap, dash, pinch of this, grain of that type cook.

I'll tell ya what. I put together some recipes on index cards and mail them to you?? or email? I like getting stuff like that in the mail and then filing them. It's neat to look at later on.
I'd love to get that in the mail! I have a recipe binder I keep all my favorites in and that would be awesome to add to it.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
Speckla
Guest
Posts: n/a
I'd love to get that in the mail! I have a recipe binder I keep all my favorites in and that would be awesome to add to it.
Originally Posted by spring1onu
I can't follow a recipe to save my life. I'm stumped when people ask me how to make something because add 1/8 blah, 1/2 cup blah blah is so generic and not unique. I like to taste as I go along (except for the meat) and test it on my boys. Papa Piggie and Piglet. Cooking is art.
My neighbor is like that, we were just having this conversation! She never follows a recipe, which I envy, because I just don't have that fine skill. I'm sure if you give me the basic idea of those muffin thingies I can figure it out if you can't come up with a recipe.




Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
You can make savory muffins with any basic muffin recipe you like, just cut the sugar (and up the salt). I've made barley flour ones with oil, or buttery spicy corn muffins, or tangy cheesy ones.

http://doriegreenspan.com/dorie_gree...ied-pears.html

http://www.thekitchn.com/recipe-zucc...ve-brea-122288

http://leitesculinaria.com/18653/rec...l-muffins.html
spring1onu and Speckla like this.
I can't follow a recipe to save my life. I'm stumped when people ask me how to make something because add 1/8 blah, 1/2 cup blah blah is so generic and not unique. I like to taste as I go along (except for the meat) and test it on my boys. Papa Piggie and Piglet. Cooking is art.
Originally Posted by Speckla
Hey! That's how me and my mom cook. For most stuff I'll start with a general recipe, but after that I add this and that and if I want different flavoring, I'll adapt it to fit my needs.

I actually have a Bosch mixer instead of a KitchenAid, but love it to bits! If you want a well made machine that won't break on you, I recommend it highly. My parents have had theirs for longer than I've been alive...I think close to 40 years. They've had to replace the bearings a couple times and the cord once. Otherwise, it's been completely trouble free.

My parent's Bosch mixer:



What it looks like now:




Mine is smaller because it's just me. It was a Christmas gift. Best Christmas gift!



Bread is the worst for me when people ask me for a recipe. That is something that is totally and completely out of my head. Potato salad dressing, no bake cheesecake, cookies, they're all pretty much a little of this and little of that.

I am going to end up making stuff after all for coworkers. I won't be making it until Friday or so. I'll be making bread, lemon bread, milk chocolate chip cookies, oatmeal butterscotch cookies, granola chocolate chip cookies and then bringing cinnamon rolls in for our department party.
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No...going no-poo or CG does not work for me. It leaves me overconditioned and oily in a second no matter what I use, so that's not what's not working.

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