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From: jmcquown <j_mcquown@comcast.net>
Newsgroups: rec.food.cooking
Subject: Re: Boiled Green Peanuts
Date: Fri, 25 Oct 2024 12:00:15 -0400
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On 10/24/2024 7:23 PM, Carol wrote:
> jmcquown wrote:
> 
>> On 10/24/2024 5:01 PM, Carol wrote:
>>> jmcquown wrote:
>>>
>>>> On 10/22/2024 7:06 PM, Carol wrote:
>>>>> It's when I can only find them at Asian American.  I decided to
>>>>> try it and it worked.  Self taught cooks tend to be like that.
>>>>>
>>>> You think I'm not a self-taught cook?  There are no Asian markets
>>>> around here but that is also not the first thing I think of when I
>>>> think of Southern boiled peanuts as a snack.
>>>>
>>>> Jill
>>>
>>> Sorry, lost all messages sent on the 23rd.  Found it I think.
>>>
>>> Anyway, didn't mean like cooking school, more like Mom or Dad could
>>> cook so you picked up more on it.
>>>
>> My mother hated to cook.  My father could cook a few things well,
>> like an excellent Navy Bean soup.  But he didn't do much cooking,
>> either.  I learned to cook in self-defense so as an adult on my own I
>> wouldn't be stuck eating pre-made Freezer Queen(brand) type dinners
>> with instant mashed potatoes and store-bought canned vegetables.  I
>> bought cookbooks.
> 
> Ah, I had no cookbooks until in my late 20's.  To me your cooking looks
> 'elegant' and here I am eating 'Ugly Chicken' (grin).  Don ate up the
> last or it tonight for dinner.  (It's clear leftovers night).
> 
My mother had one cookbook, Betty Crocker 1951.  When I was very young, 
she used to cook a lot of things and she could do it very well when she 
wanted to.  But she hated to cook.  By the time I was in my teens, she 
was all about frozen and canned food.  Heat, eat & serve.  I knew there 
had to be something much better than that.

My cooking is pretty basic, actually.  You won't find me making complex 
sauces.  It doesn't take much to cook good tasting food.  It doesn't 
take a lot of time, either.

>> No worries.  I definitely don't cook nearly as much rice as you do
>> but I associate that and a lot of your spices and sauces with
>> so-called Asian cooking.
> 
> Definately more rice here!  That started in Hawaii after I discovered
> rice makers.  Yes, things like Dashi Miso Udon soup are common with
> fishball in same pot.  These are largely lunch but I don't mention them
> often as it would be dull to talk the same thins.  There are only minor
> differences.
>
I've been thinking about making something Mom used to cook which she 
called "Savory Chicken".  It's a sauteed chicken dish that involves 
browned skin-on, bone-in chicken thighs and soy sauce.  She got the 
recipe when we lived in Bangkok.  However, it's very salty, even if you 
use the low-sodium version, so might not work for Don.  If I remember, 
I'll post the recipe later.  It's quite tasty, and yes, do have rice 
with it.  But please, not the 'Minute Rice' my mother used to use. LOL

>>> Now a whole series on bread making that took over an hour to type up
>>> will have to be redone except saved 1.
>>
>> I've baked lots of bread from scratch in my life using recipes from
>> both of my grandmother's.  But I don't eat a lot of bread so there is
>> no point to my owning a bread machine or producing a lot of any kind
>> of bread from scratch on a regular basis.
>>
>> Jill
> 
> Agreed Jill, for you it's not functional.  These messages on using one
> are centered on the recipe though should work for others.  Hey, at
> least it's cooking!  I was getting really bored with all the off topic
> stuff.
> 
Yes, the trolls are getting boring.

Jill