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NAN_LT's Photo NAN_LT Posts: 589
7/22/08 12:32 P

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Yorkshire pudding along with some variations is now in my recipe book.

Figure out where you want to be, then work backwards from there.
- Statement I heard on a training course on strategic management

Nothing tastes as good as healthy feels.


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CHEFWITCH's Photo CHEFWITCH Posts: 892
7/22/08 12:05 P

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I've actually never made Yorkshire puddings, but I've tasted them once years ago. Maybe this winter I'll try my hand at them with a nice roasted meat. I wouldn't mind seeing a recipe WitchyMummy if you've got a moment to post it.

The Chef Witch and food psycho


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NAN_LT's Photo NAN_LT Posts: 589
7/22/08 11:41 A

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and yeah ---- they can be difficult to get to rise. Every cook here has his/her own secret to getting it to work.

Figure out where you want to be, then work backwards from there.
- Statement I heard on a training course on strategic management

Nothing tastes as good as healthy feels.


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NAN_LT's Photo NAN_LT Posts: 589
7/22/08 11:39 A

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I'll have to post a recipe up for it.

Yorkshire pudding on its own would be rather bland, but by tradition is is served savoury as an accompaniment to roasts, especially roast beef, and it can be made up as a savoury dish on its own, or as a dessert.

Figure out where you want to be, then work backwards from there.
- Statement I heard on a training course on strategic management

Nothing tastes as good as healthy feels.


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MARTIET's Photo MARTIET Posts: 2,400
7/22/08 11:38 A

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I started making scratch pancakes when there were just two of us, and never make box mix. There are 8 of us now, 5 boys eat a LOT of pancakes! Through all the pregnancies and babies and kids runing around, I never would use a box mix-not that I would judge anyone who chooses to. To me, box pancakes (or restaraunt pancakes, for that matter) are a waste of time. Unless somebody has buckwheat or something on the menu, I won't even try it. That's just me. I hate white-flour pancakes. It's like eating flour paste with syrup. emoticon LOL!

~Martha

LONEWOLF359's Photo LONEWOLF359 SparkPoints: (0)
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7/22/08 11:23 A

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Once I found the perfect mix for homemade pancakes, I liked them WAY better than a box mix! I remember Gordon Ramsay showing how to make them on the F-word once, and at the end he was like "Americans eat these every single day, no wonder they're so f#@*ing fat" emoticon
What is Yorkshire pudding like? I've seen it on TV, and I know sometimes it's hard to make it rise...What does it taste like?


My RE-wawrds!
180- A piece of 'reminder' jewelry MET 2-7-09
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150- Clothes shopping
140- New tattoo, Starfleet insignia on right hip :)

I'm doing this because I enjoy it. Not to mention the
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it's there.
-Capt. James Kirk


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NAN_LT's Photo NAN_LT Posts: 589
7/22/08 11:15 A

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I've got 2 kids running around.

I'm used to whippping up Yorkshire pudding batters, so pancake mixes are a doddle.


Figure out where you want to be, then work backwards from there.
- Statement I heard on a training course on strategic management

Nothing tastes as good as healthy feels.


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CHEFWITCH's Photo CHEFWITCH Posts: 892
7/22/08 10:42 A

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There's nothing wrong with using an occasional short cut for the most part. I don't bake much Italian breads b/c I'm in NYC, and we have unbelievable Italian bakeries here. I'll make my own pie crust but that's because I haven't found a storebought one that didn't taste 'fake'. There's always going to be regional things that are readily available freshly made and making them at home is just silly but I do prefer to do it all from scratch on my own.

My sister uses pancake mixes, but she has 3 kids running around and she'd never get a batch whipped up fresh. I live alone, so I have a recipe for 2 person pancake batter. That's more than enough for me when I'm in the mood (which is rarely); I prefer Belgian waffles. I'll make a full batch and freeze the extras for future breakfasts.

The Chef Witch and food psycho


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NAN_LT's Photo NAN_LT Posts: 589
7/21/08 4:29 P

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True -- I like his stance on food as well. And I am impressed by how he has gotten through life. His two autobiographies are a good read.

I'm not a chef, but i am a very good cook and i know that those dishes i make from scratch taste worlds better than the stuff you can find in pre-fab packets. I can certainly tell the difference between something that was made from a packet and something that was put together at home.

Which isn't to say I don't ever use shortcuts. I'm not good at making pastry so I buy it ready-made for instance. Making my own pastry, when there are really good ones available on the shelf is just silly. And I have a whole shelf full of various types of pastas even though i am perfectly capable of making my own egg noodles.

My husband finds it very amusing that people buy pancake mixes. I find it very amusing that he wanted me to make gravy using gravy granules when I moved over here.

These days, if we make something that needs a gravy, I make it. If we make something needs pastry rolled out, he does it. He is also much better at making pastries but prefers just buying them ready-made as well.





Figure out where you want to be, then work backwards from there.
- Statement I heard on a training course on strategic management

Nothing tastes as good as healthy feels.


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CHEFWITCH's Photo CHEFWITCH Posts: 892
7/21/08 1:59 P

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I'm a big Gordon Ramsey fan as well, but not because of his sexiness. I like him because of his stance on food. He demands consistency and freshness, his food is always on point - that's what makes him a great chef and businessman. But I admit his food arrogance is quite hot! LOL

Just an FYI though - any chef worth his salt (and I toot my own horn here a little) can tell if a prepackaged item is used in their food. Many of us take years to train and/or refine our palates and we know if something isn't up to snuff. It's actually not hard to do when it's something you have focus on every day.

The Chef Witch and food psycho


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LONEWOLF359's Photo LONEWOLF359 SparkPoints: (0)
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7/17/08 1:00 P

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If he doesn't take his shirt off at least once during a show, it just doesn't feel complete!
emoticon emoticon emoticon

My RE-wawrds!
180- A piece of 'reminder' jewelry MET 2-7-09
170- Hair highlights
160- Cartilage piercing
150- Clothes shopping
140- New tattoo, Starfleet insignia on right hip :)

I'm doing this because I enjoy it. Not to mention the
most important reason for climbing a mountain... Because
it's there.
-Capt. James Kirk


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NAN_LT's Photo NAN_LT Posts: 589
7/17/08 10:51 A

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Oh, I love Gordon Ramsay. If ever I would cheat on my husband, it would be with that man. Hehehehehehehe.

His wife would beat cr*p out of mind you.

Just keep him out of my kitchen.


www.bigoven.com/~UKSAHM

My page over at BigOven

Figure out where you want to be, then work backwards from there.
- Statement I heard on a training course on strategic management

Nothing tastes as good as healthy feels.


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LONEWOLF359's Photo LONEWOLF359 SparkPoints: (0)
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7/17/08 10:01 A

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Hehe...That's why I LURVE Gordon Ramsay, he can tell if you gave him dehydrated soup and he'll yell at you! "You really have the bollucks to serve me plastic soup??" He's so great...

My RE-wawrds!
180- A piece of 'reminder' jewelry MET 2-7-09
170- Hair highlights
160- Cartilage piercing
150- Clothes shopping
140- New tattoo, Starfleet insignia on right hip :)

I'm doing this because I enjoy it. Not to mention the
most important reason for climbing a mountain... Because
it's there.
-Capt. James Kirk


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MARTIET's Photo MARTIET Posts: 2,400
7/17/08 7:47 A

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Oh, have you found recipes like that on SP? I have not, but I guess I don't use it much. I never heard of Big Oven, I'll have to check it out. Lots of recipes in cookbooks and recipe sites have these kinds of recipes. They bug me, too, but I guess I'm glad people are trying. I just wish they would put alternate instructions for "real" cooking.

~Martha

NAN_LT's Photo NAN_LT Posts: 589
7/17/08 1:40 A

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It's not the use of tinned or frozen veg that bugs me, and tinned stewed tomatoes are going to be better anyway because the lycopene is activated through heating.

It's the recipes that start out with mix a tin of this soup with a packet of that mix when it would be easier and just as quick, and taste better, to just use home made ingredients of each. I automatically skip over any recipe that does that.

And it isn't just in here. I use Big Oven to do menu planning and store/find recipes and many of the submitted recipes there are the same way.

In the same way, Delia Smith (cooking guru over here in the UK) recently came out with a cookbook called something like cooking shortcuts or somesuch like that and within it she has recipes that call for instant potatoes and tinned cooked beef mince among other things. Yuch!

Figure out where you want to be, then work backwards from there.
- Statement I heard on a training course on strategic management

Nothing tastes as good as healthy feels.


 current weight: 224.0 
 
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LONEWOLF359's Photo LONEWOLF359 SparkPoints: (0)
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7/16/08 7:18 P

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Totally...I admit, I do used mostly canned/frozen veggies because they're cheaper :-P I'll buy stuff that's in season, or always in season like bananas or potatoes, but if it's not summer I gotta get my tomatoes in a can

My RE-wawrds!
180- A piece of 'reminder' jewelry MET 2-7-09
170- Hair highlights
160- Cartilage piercing
150- Clothes shopping
140- New tattoo, Starfleet insignia on right hip :)

I'm doing this because I enjoy it. Not to mention the
most important reason for climbing a mountain... Because
it's there.
-Capt. James Kirk


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MARTIET's Photo MARTIET Posts: 2,400
7/16/08 6:22 P

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I know what you mean, that buggs me, too! I try not to let it bother me too much when a recipe calls for pre-fab ingredients, though. You can have a recipe call for something YOU pre-fabed, like the spaghetti sauce. It isn't too hard on my nerves if it is something likely to be hard to get (like tuna, for instance, not many of us start with a fresh tuna...) or something really common (like biscuit mix, who can't make that?). But it is a pet-peeve of mine, too. Tomato paste is pretty handy sometimes. I have passed on one such "recipe" several times, though, because it's really good and fast and fun! Here it is: One can mandarine oranges, drained; one can crushed pinapple, drained; and one can whole-berry cranberry sauce. Mix together and serve in pretty glass dishes, or over ice cream, or with cottage cheese, or whatever. I'm not likely to can my own pinapple or manderine oranges or make my own cranberry sauce, but I like the combo. This is really yummy and pretty, and not too unhealthy, either. So sometimes canned or pre-packaged stuff isn't too bad. It's just silly how sometimes they make it out like you can't make a mushroom sauce unles you're a factory! Still, people have to start somewhere, and for some, just reheating is new, let alone mixing up some base stuff and warming it. So I give a little grace, ya know? I know I need grace!!! LOL!

~Martha

NAN_LT's Photo NAN_LT Posts: 589
7/16/08 6:00 P

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it annoys me too when I look for a recipe and one of the listed ingredients is a packet or a tin of something ready-made. As far as I am concerned, that isn't cooking, that's reheating.

Figure out where you want to be, then work backwards from there.
- Statement I heard on a training course on strategic management

Nothing tastes as good as healthy feels.


 current weight: 224.0 
 
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LONEWOLF359's Photo LONEWOLF359 SparkPoints: (0)
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7/16/08 4:50 P

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I'm the type of person who gets a little annoyed when I go to a recipe for a cake that has 'box cake mix' listed as an ingredient. I mean I've since found a recipe for 'box cake mix' from scratch but still! It's like, that's not a recipe! About the closest thing I ever use to prefab is store-bought bread and canned cream-of-blank soup. Sometimes jarred spaghetti sauce, but I prefer to make my own. I'm really glad I found this team!!
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My RE-wawrds!
180- A piece of 'reminder' jewelry MET 2-7-09
170- Hair highlights
160- Cartilage piercing
150- Clothes shopping
140- New tattoo, Starfleet insignia on right hip :)

I'm doing this because I enjoy it. Not to mention the
most important reason for climbing a mountain... Because
it's there.
-Capt. James Kirk


 current weight: 173.0 
 
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