Home » The PARIS Forums » PARIS: Main » OT...do you guys mind if i post some recipes after 50+ years of cooking?
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Re: OT...do you guys mind if i post some recipes after 50+ years of cooking? [message #69178 is a reply to message #69167] |
Sun, 11 June 2006 09:27   |
uptown jimmy
Messages: 441
Registered: September 2005
|
Senior Member |
|
|
Born and raised on some of the best Southern food ever. Papa grew every
veggie he and Mama ever ate, and she cooked them to a T. Amazing food.
Elaborate spreads at every meal, 6 or 8 veggies, pot roast, fried chicken,
biscuits, sweet potato pie AND sweet potato casserole, the tenderest little
new poatotes you ever had, etc. I think the two pressure cookers were her
secret weapon. I wish I had stayed in the kitchen and learned more from her
than I did. But I was very, very lucky to have been raised on such
world-class food. Profoundly lucky. A lot of folks these days just didn't
have that pleasure.
I spent time in SF as a youth and got the serious Asian food jones grafted
onto my DNA. That's one seriously badass food town. There's a lot to be said
for living in a town that beautiful, with that many Asian immigrants. Those
folks know good food, and it's CHEAP! What a town....
We try to eat light at home, so I cook lots of Vietnamese and Thai and
Chinese style food. Got a wok seasoned just right. We eat lots of Chinese
greens and baby bok choy and sweet pea leaves; spicy tofu with black bean
sauce; Thai curries; Vietnamese grilled chicken with sweet vinegar chili
sauce; chicken brothy noodle bowls with little bits of everything and spicy
pastes and such for kick. It's all in the condiments and fresh flavors for
those guys, simple focal-points with elaborate bits and pieces of lots of
different flavors, trying to get the slaty/sour/sweet/spicy in every dish.
LOADS of flavor, with few calories.
I love a simple piece of fish like trout with a lemon-parsely-butter pan
sauce, maybe with broiled asparagus. Just simple foods prepared just right.
Maybe seared tuna with a ginger-lime-soy-honey sauce.
But I'll have to say that my favorite meals are fried chicken and pizza.
I've spent a lot of time mastering my pizza this past year or so: it's a
cross between straight-up Sicilian-American New York-style and the more
original, authentic Naples-area pie. Even got a pizza stone. Special sauce,
home-made dough, the works. You ain't never had better. I'm real proud of
it, though it took me ten tries or so to get it just right, which added
excess poundage to my belly, for sure.
Jimmy
"rick" <parnell68@hotmail.com> wrote in message
news:cfpn82ljf54lo04vtbjse0dudi2a5b3lpc@4ax.com...
> american eclectic. which i guess means pretty much everything from
> asian to french, spanish southwest etc.
>
> what are you into?
>
> On Sat, 10 Jun 2006 17:55:11 -0400, "uptown jimmy"
> <johnson314@bellsouth.net> wrote:
>
> >Make 'em good. I'm a serious semi-gourmet home cook myself.
> >
> >Bring the good stuff, beee-atch. Let 'er roll.
> >
> >What's your ethnic/cultural/regional background? Mature influences?
Favorite
> >quisines? Break it all down. Let us utilize your knowledge.
> >
> >
> >"rick" <parnell68@hotmail.com> wrote in message
> >news:4fbm821age75n7v3ojmeq1c8hngl2peqhs@4ax.com...
> >> i've been married 33+ yrs. so i can take no for an answer...
> >
>
|
|
|
|
|
|
|
|
| Re: OT...do you guys mind if i post some recipes after 50+ years of cooking? [message #69189 is a reply to message #69178] |
Sun, 11 June 2006 12:15 |
excelav
Messages: 2130
Registered: July 2005
Location: Metro Detroit
|
Senior Member |
|
|
Damn it Jimmy! Quit talking about it and lay some recipes on us; )
Pizza is my weakness!
James
"uptown jimmy" <johnson314@bellsouth.net> wrote:
>Born and raised on some of the best Southern food ever. Papa grew every
>veggie he and Mama ever ate, and she cooked them to a T. Amazing food.
>Elaborate spreads at every meal, 6 or 8 veggies, pot roast, fried chicken,
>biscuits, sweet potato pie AND sweet potato casserole, the tenderest little
>new poatotes you ever had, etc. I think the two pressure cookers were her
>secret weapon. I wish I had stayed in the kitchen and learned more from
her
>than I did. But I was very, very lucky to have been raised on such
>world-class food. Profoundly lucky. A lot of folks these days just didn't
>have that pleasure.
>
>I spent time in SF as a youth and got the serious Asian food jones grafted
>onto my DNA. That's one seriously badass food town. There's a lot to be
said
>for living in a town that beautiful, with that many Asian immigrants. Those
>folks know good food, and it's CHEAP! What a town....
>
>We try to eat light at home, so I cook lots of Vietnamese and Thai and
>Chinese style food. Got a wok seasoned just right. We eat lots of Chinese
>greens and baby bok choy and sweet pea leaves; spicy tofu with black bean
>sauce; Thai curries; Vietnamese grilled chicken with sweet vinegar chili
>sauce; chicken brothy noodle bowls with little bits of everything and spicy
>pastes and such for kick. It's all in the condiments and fresh flavors for
>those guys, simple focal-points with elaborate bits and pieces of lots of
>different flavors, trying to get the slaty/sour/sweet/spicy in every dish.
>LOADS of flavor, with few calories.
>
>I love a simple piece of fish like trout with a lemon-parsely-butter pan
>sauce, maybe with broiled asparagus. Just simple foods prepared just right.
>Maybe seared tuna with a ginger-lime-soy-honey sauce.
>
>But I'll have to say that my favorite meals are fried chicken and pizza.
>
>I've spent a lot of time mastering my pizza this past year or so: it's a
>cross between straight-up Sicilian-American New York-style and the more
>original, authentic Naples-area pie. Even got a pizza stone. Special sauce,
>home-made dough, the works. You ain't never had better. I'm real proud of
>it, though it took me ten tries or so to get it just right, which added
>excess poundage to my belly, for sure.
>
>Jimmy
>
>"rick" <parnell68@hotmail.com> wrote in message
>news:cfpn82ljf54lo04vtbjse0dudi2a5b3lpc@4ax.com...
>> american eclectic. which i guess means pretty much everything from
>> asian to french, spanish southwest etc.
>>
>> what are you into?
>>
>> On Sat, 10 Jun 2006 17:55:11 -0400, "uptown jimmy"
>> <johnson314@bellsouth.net> wrote:
>>
>> >Make 'em good. I'm a serious semi-gourmet home cook myself.
>> >
>> >Bring the good stuff, beee-atch. Let 'er roll.
>> >
>> >What's your ethnic/cultural/regional background? Mature influences?
>Favorite
>> >quisines? Break it all down. Let us utilize your knowledge.
>> >
>> >
>> >"rick" <parnell68@hotmail.com> wrote in message
>> >news:4fbm821age75n7v3ojmeq1c8hngl2peqhs@4ax.com...
>> >> i've been married 33+ yrs. so i can take no for an answer...
>> >
>>
>
>
|
|
|
|
| Re: OT...do you guys mind if i post some recipes after 50+ years of cooking? [message #69193 is a reply to message #69189] |
Sun, 11 June 2006 17:47 |
uptown jimmy
Messages: 441
Registered: September 2005
|
Senior Member |
|
|
Man. You gotta understand, I work with a variety of recipes, picking and
choosing elements to suit my needs. I am just now getting to the point where
I can get what I want most of the time. For me, it's as much intuition as it
is technique, and I don't have a set recipe I follow, at least not one that
I have printed out.
I always say, a good cook keeps a stack of tasting spoons by the stove. Or
just one that you use over and over again...ahem...
However, if you're serious, I can put something together. You gotta commit,
though. Pizza, from scratch, at home, is a bit of a chore. It's
time-consuming, somewhat tedious, just plain intensive. Not difficult, just
precise.
You gotta get a pizza stone, and you gotta use the best ingredients. If you
have the fever, I can offer some real pointers, hard-earned indeed, but I
don't want to spend several hours typing and compiling if you're gonna say,
"Damn, forget that, I got better things to do." No offense, but I was
shocked when I sat back and realized how much love it required. You gotta
bring the love, and the time, several hours for sure, most of an
afternoon...
Though, if you're smart, you double dough and sauce recipes and freeze the
extrees for next time.
"James McCloskey" <excelsm@hotmail.com> wrote in message
news:448c6bd6$1@linux...
>
> Damn it Jimmy! Quit talking about it and lay some recipes on us; )
>
> Pizza is my weakness!
>
> James
>
> "uptown jimmy" <johnson314@bellsouth.net> wrote:
> >Born and raised on some of the best Southern food ever. Papa grew every
> >veggie he and Mama ever ate, and she cooked them to a T. Amazing food.
> >Elaborate spreads at every meal, 6 or 8 veggies, pot roast, fried
chicken,
> >biscuits, sweet potato pie AND sweet potato casserole, the tenderest
little
> >new poatotes you ever had, etc. I think the two pressure cookers were her
> >secret weapon. I wish I had stayed in the kitchen and learned more from
> her
> >than I did. But I was very, very lucky to have been raised on such
> >world-class food. Profoundly lucky. A lot of folks these days just didn't
> >have that pleasure.
> >
> >I spent time in SF as a youth and got the serious Asian food jones
grafted
> >onto my DNA. That's one seriously badass food town. There's a lot to be
> said
> >for living in a town that beautiful, with that many Asian immigrants.
Those
> >folks know good food, and it's CHEAP! What a town....
> >
> >We try to eat light at home, so I cook lots of Vietnamese and Thai and
> >Chinese style food. Got a wok seasoned just right. We eat lots of Chinese
> >greens and baby bok choy and sweet pea leaves; spicy tofu with black bean
> >sauce; Thai curries; Vietnamese grilled chicken with sweet vinegar chili
> >sauce; chicken brothy noodle bowls with little bits of everything and
spicy
> >pastes and such for kick. It's all in the condiments and fresh flavors
for
> >those guys, simple focal-points with elaborate bits and pieces of lots of
> >different flavors, trying to get the slaty/sour/sweet/spicy in every
dish.
> >LOADS of flavor, with few calories.
> >
> >I love a simple piece of fish like trout with a lemon-parsely-butter pan
> >sauce, maybe with broiled asparagus. Just simple foods prepared just
right.
> >Maybe seared tuna with a ginger-lime-soy-honey sauce.
> >
> >But I'll have to say that my favorite meals are fried chicken and pizza.
> >
> >I've spent a lot of time mastering my pizza this past year or so: it's a
> >cross between straight-up Sicilian-American New York-style and the more
> >original, authentic Naples-area pie. Even got a pizza stone. Special
sauce,
> >home-made dough, the works. You ain't never had better. I'm real proud of
> >it, though it took me ten tries or so to get it just right, which added
> >excess poundage to my belly, for sure.
> >
> >Jimmy
> >
> >"rick" <parnell68@hotmail.com> wrote in message
> >news:cfpn82ljf54lo04vtbjse0dudi2a5b3lpc@4ax.com...
> >> american eclectic. which i guess means pretty much everything from
> >> asian to french, spanish southwest etc.
> >>
> >> what are you into?
> >>
> >> On Sat, 10 Jun 2006 17:55:11 -0400, "uptown jimmy"
> >> <johnson314@bellsouth.net> wrote:
> >>
> >> >Make 'em good. I'm a serious semi-gourmet home cook myself.
> >> >
> >> >Bring the good stuff, beee-atch. Let 'er roll.
> >> >
> >> >What's your ethnic/cultural/regional background? Mature influences?
> >Favorite
> >> >quisines? Break it all down. Let us utilize your knowledge.
> >> >
> >> >
> >> >"rick" <parnell68@hotmail.com> wrote in message
> >> >news:4fbm821age75n7v3ojmeq1c8hngl2peqhs@4ax.com...
> >> >> i've been married 33+ yrs. so i can take no for an answer...
> >> >
> >>
> >
> >
>
|
|
|
|
Goto Forum:
Current Time: Fri Feb 28 04:01:24 PST 2025
Total time taken to generate the page: 0.01646 seconds
|
The PARIS Forums
Search
Help
Members
Register
Login
Home
