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|Richard in Cincy||
Karen I visit many food groups these days...
Joined: Dec 12, 2005
Posted to Thread #29835 at 10:07 pm on Sep 4, 2017
I am particularly enjoying my old-fashioned German cooking groups. Oma did know how to cook and the recipes that passed down are the true heirloom cooking, Stocks cooked for days are the basis of sauces and building components. That is how I cook on holidays.
During the normal week, we eat very simply and healthy. It doesn't take a recipe to do that. A sliced tomato, a chunk of cheddar, a slice of homemade whole-grain rye with good butter, and some peppers or broccoli out of the garden is a normal weeknight dinner at our house.
But when I am in the mood to go spend the weekend in the kitchen, I want fun, challenge, adventure and old-fashioned tortured food. I put together huge baroque 6-course dinners with wine pairings and have shared some of those menus here. I research historical recipes and have replicated the last dinner served in 1st class on the Titanic, the 18th birthday dinner of King Ludwig II of Bavaria, or a dinner at the Hofburg in Vienna. Look at Gourmet's Vienna Cookbook by Lillian Langseth-Christensen. Amazing, authentic, historically accurate recipes to re-create the cuisine of the lost Austrian Empire in your American kitchen. That is what I am about.
The recent discovery when looking in one of Cathy Z's 1900's cookbooks to recreate the Austrian Kaiser Roll in an American kitchen. The recipe was breathtakingly audacious, like no other bread recipe I'd ever tried, and it worked. I am now starting off all of my breads with this hot-water bath sponge technique. There was barely a notice of it. That is the missing spark of kitchen adventure that we seem to be missing these days.
We used to have a lot of amazing and complex heirloom recipes shared here that were so much fun to try. I can go into the kitchen and make nearly anything any one would want without need of a recipe or cookbook as I dare say most of here could. I don't need or want to see recipes for everyday simple dishes that I already know how to make better than any quick internet version.
I also know how to Google, so I'm not looking for someone to Google a recipe just so they can post it. I want someone's old heirloom tried and true recipes when I post a request looking for something.
So that is what I'm missing here from the old days. There were some truly stunning recipes posted over the years. Not so much now.
Other messages in this thread:
- 29835. Mystefied--thought I'd ask the experts! Gazpacho question - MoNJ - 4:52pm on 09/03/17 (41)
- I think gazpacho is tomatoes, not beef bouillion [NT] - Charley - 8:53pm on 09/03/17
- That was not helpful. Here are some things that might be the reason. - CathyZ from Kauai - 12:00pm on 09/04/17
- Great ideas, Cathy. Another thought, Mo, what type of fresh tomatoes - Pat-NoCal - 3:23pm on 09/04/17
- Excellent advice and might I add... - Richard in Cincy - 7:36pm on 09/04/17
- I appreciate the helpful suggestions from all. Here are the answers to the questions - MoNJ - 9:09am on 09/05/17
- Some things are just destined to be mysteries. This might be one of those things. And yes, ... - Michael in Phoenix - 12:56pm on 09/05/17
- This is silly. If she can't be banned again can't be shunned with no comments? - Janet in NC - 10:58pm on 09/05/17
- Wow. Right on the nose, Michael. I couldn't have stated it any better. - CathyZ from Kauai - 11:48pm on 09/05/17
- When Epi killed Gail's Swap and we migrated to Finer Kitchens with Mimi, our dear charlie said it... - Michael in Phoenix - 11:16am on 09/06/17
- we have several active members on the Swap with Moderator priviliges - pmassell_93 - 12:06pm on 09/06/17
- I'm happy to participate. We (you and I) have had a discussion about this privately... - Michael in Phoenix - 1:22pm on 09/06/17
- Yes, I responded to Deb and addressed this very question [NT] - Janet in NC - 10:18pm on 09/06/17
- thanks for your feedback! - pmassell_93 - 3:46pm on 09/07/17
- Seriously? You weren't a member at Epi? No offense, >>> - Michael in Sarasota - 5:30pm on 09/08/17
- I have such a hard time keeping track of people and when they come and go.... - Richard in Cincy - 10:53pm on 09/10/17
- I would agree. Watching the friendships flourish here has been a great blessing. - Michael in Phoenix - 7:47am on 09/11/17
- OK I've added this to the TODO list. - pmassell_93 - 1:17pm on 09/11/17
- To address the question asked about the color - - LisainLA - 11:50pm on 09/03/17
- My wife's the gazpacho maker in our house. It is excellent, and it has a darker color... - Michael in Phoenix - 11:58am on 09/04/17
- consomme is canned bouillion with gelatin, I believe. [NT] - Charley - 12:00pm on 09/04/17
- Oy. [NT] - Michael in Phoenix - 12:39pm on 09/04/17
- How is this relevant to the question that Mo asked about the color? Not clear how it relates. [NT] - LisainLA - 1:47pm on 09/04/17
- My point exactly. Rather than offer an answer, the recipe itself was criticized. - Michael in Phoenix - 2:15pm on 09/04/17
- Which is a big reason why so many great cooks have left this site. - CathyZ from Kauai - 3:00pm on 09/04/17
- Yes. - Michael in Phoenix - 3:08pm on 09/04/17
- Why would you keep coming to a site where you have been previously banned and are not wanted? [NT] - Janet in NC - 4:39pm on 09/04/17
- Good question. [NT] - Michael in Phoenix - 6:04pm on 09/04/17
- Let's see Gretchen, Dillward, Charley...I cannot keep up.... - Richard in Cincy - 7:29pm on 09/04/17
- This Charley is Gretchen, et al? Sybil only had 16 personalities!!! [NT] - Michael in Sarasota - 5:34pm on 09/08/17
- Yes. Same here. [NT] - Pat-NoCal - 3:16pm on 09/04/17
- I have to say I don't visit as often as I used to... - Richard in Cincy - 7:38pm on 09/04/17
- Richard, I wonder about the complex recipes you seek. I know with myself, as I get older - KarenNoCA - 8:01pm on 09/04/17
- Karen I visit many food groups these days... - Richard in Cincy - 10:07pm on 09/04/17
- Like I said in another posting, you are an amazing person and have such passion - KarenNoCA - 10:23am on 09/05/17
- I make this recipe every year. LOVE it! The consume does bring on a darker color, but - barb_b - 4:35pm on 09/04/17
- OMG, thanks for the reminder about this lovely soup! I have not made it this year - KarenNoCA - 5:13pm on 09/04/17
- Mo I'm wondering about the vinegar as others have suggested... - Richard in Cincy - 7:32pm on 09/04/17
- I use a Cab vinegar in my Gazpacho. In fact I just made it up for dinner tomorrow - KarenNoCA - 7:47pm on 09/04/17
- I've been craving a gazpacho all summer I haven't gotten around to it. Going to try this one asap! [NT] - MariaDNoCA - 11:11pm on 09/04/17