Food Glorious Food - The Cooking Thread

[Yossarian]

I'm not a huge fan of induction cooking. The one I've used (an Ilve) was super duper sensitive and beeped at me all the fricking time. They have to be kept ultra clean otherwise the sensors get confused - and when you live in a house with a man who "doesn't see dirt" and a toddler who specialises in crumbs the sensors start beeping non stop. As for the heat itself, meh, I'll stick with gas. That said, all the fancy chefs I know swear by induction cooking!

[tabby]

I am honestly debating on whether to have for dinner a hunk of leftover pumpkin cheesecake...CHEESECAKE, PEOPLE!...or the cranberry conserve with plain Greek yogurt.

Cheesecake is a wonderful dinner. Pumpkin cheesecake is even better, since you get your vegetables. (What? Pumpkin is a vegetable.)

I need to make that cranberry conserve, I love cranberries all to pieces.

[butterfly]

OK, I need some ideas for cooking a nice birthday dinner for my mother this weekend.

We are in Sydney so something summery and BBQy would be nice. The catch is, my mother recently had an accident and has done some damage to her teeth so probaby can't chew anything too hard or too chewy...

[MrsCatHead]

I say eat both.

ETA: I posted this without seeing butterfly's post. So it sounds really weird.

[cabbagekid]

I made turkey lot pie with our leftover turkey, I'm quite proud of myself because it's delicious! A bit too much potatoes but I love potatoes so it's all good.

[Shanmac]

Cheesecake is a wonderful dinner. Pumpkin cheesecake is even better, since you get your vegetables. (What? Pumpkin is a vegetable.)

Technically, it's a fruit (but one of those "it's really treated as a vegetable" fruits, like zucchini), but you are absolutely right. Pumpkin cheesecake (ANYTHING with pumpkin) is a great dinner choice, IMO. Mmm. Pumpkin.

[Yossarian]

Nov 29, 2011 23:15:08 GMT -4 butterfly said:

OK, I need some ideas for cooking a nice birthday dinner for my mother this weekend.

We are in Sydney so something summery and BBQy would be nice. The catch is, my mother recently had an accident and has done some damage to her teeth so probaby can't chew anything too hard or too chewy...

Oysters for entree. Then barbecue a fish like salmon (it's easy to squish with your tongue when cooked) with lime and salt, serve with Mexican condiments like a salsa (green or mango or red), guacamole, rice and beans. All fairly soft food and you could glam it up with the plating. And margaritas!

Can you tell I'm craving Mexican food?

ETA: Ooh, what about gazpacho? With oysters (maybe not for the pregnant lady)?

[tabby]

Technically, it's a fruit (but one of those "it's really treated as a vegetable" fruits, like zucchini), but you are absolutely right.

So squashes are fruits, botanically speaking? Wow, I did not know that.

[Carolinian]

kateln, I make that same cranberry-orange recipe. I learned it from my mother, only we don't peel the oranges. I grind it in my grandmother's hand-crank food grinder so it's still fairly chunky. One of the things I do with it is use it as a filling for sweet yeast rolls. Like spiral cinnamon rolls, but with cranberry-orange, some extra brown sugar and some pecans. Now I've made myself hungry.

[batmom]

Nov 29, 2011 2:50:05 GMT -4 Yossarian said:

I'm not a huge fan of induction cooking. The one I've used (an Ilve) was super duper sensitive and beeped at me all the fricking time. They have to be kept ultra clean otherwise the sensors get confused - and when you live in a house with a man who "doesn't see dirt" and a toddler who specialises in crumbs the sensors start beeping non stop. As for the heat itself, meh, I'll stick with gas. That said, all the fancy chefs I know swear by induction cooking!

Thanks Yoss. The model that was in our price range also had a number of reviews criticizing the element layout so I think I'll stick with a basic ceramic cook top.