Its an even bigger issue than the amount of spices or herbs you need to have laying around
The program is βcome dine with meβ for anyone interested and Iβm watching it from Ireland so donβt really know about American traditions but this one seemed a bit far fetched even to me....
Does you all really eat your sweet potatoes with marshmallows at thanksgiving? Or is he just bullshitting us?
Edit: holy shit I was at work and came back to all your replies! Thanks!
I havent seen it mentioned here, but I tried this spot called Asian Cookery which had great reviews. I kept seeing it pop up when I was looking for somewhat close Chinese restaurants, and I couldnt recommend them enough.
It's Malaysian style street food and in a weird location but if you want to try a hidden little gem give them a whirl.
yesterday I attempted to make the celeric stock (page 41) for use in the Thanksgiving stuffed butternut squash, but the half cup of salt it called for ended up making the entire thing taste like salt water. can somebody check their book and see if it might have been a misprint? None of the other stock recipes call for anything remotely close to that much salt and it was literally inedible, I got a headache just from tasting it a couple of times.
this has been my only bad experience cooking something from one of Matty's recipes, so I imagine it is a publication error. I'm just hoping in vain that somebody might have the real sodium amount so I can try again before turkey day
I have a friend who lives, alone, on the opposite coast of the US, is in his fifties, and is on disability. He subsists on restaurant take-out and packaged foods. He has been diagnosed with diabetes, and is very overweight. He would like to learn to cook for himself, but has no idea where to start. He's well-educated. a former software guy, and utterly lacking in practical life-skills.
He lives in a small apartment with a very small kitchen. He has a fridge, electric cooktop & oven, and a meager selection of utensils. He's not wealthy, but he could certainly afford to buy himself any equipment he needs; storage is going to be the bigger issue.
So where do I start in trying to help him? He needs to start from the real basics. I was actually thinking something like a Good Eats boxed set, perhaps, or something similar. He needs a book or series or something that shows him not just what to cook - but how, and why.
Bittman is a wonderful resource, but I don't think it starts from ground zero. Something like Cookwise, maybe? "Salt, Fat, Acid, Heat"? Thoughts?
A rather odd combination.
I was perusing an old cookbook online, and found what looks like a very old-timey Mountain Dew recipe (I mean, it is literally called βMountain Nectarβ), though I am guessing it will taste more like Sprite or 7 UP, since it doesnβt have any caffeine. I havenβt made it yet, but Iβm going to try it out this weekend, because I am very curious about it. These pictures are from the cookbook and have the original recipe (re-printed below), and Iβve also written a βmodernizedβ version of the recipe in case anyone else wants to try it out too. The recipe looks to make a a few quarts of concentrate, so when I make this, I think Iβm going to halve or third the recipe.
This recipe is from Dixie Cookery: How I Managed my Table for Twelve Years. A Practical Cook-Book for Southern Housekeepers, by Mrs. Barringer (1867), and the full text of the cookbook is on Archive.org.
Mountain Nectar [Original]
Put six pounds of sugar, four ounces of tartaric acid and two quarts of water; put all into a porcelain kettle, and let it come almost to a boil, but not quite to the boiling-point.
Then take it off and stir in the whites of four well-beaten eggs. Strain it, and when it is cool, flavor it richly with essence of lemon. It will keep for months. Two tablespoonfuls of this mixture, and two-thirds of a glass of ice water, to be put into a goblet, and when ready to drink, a small quantity of soda stirred in, which will make it effervesce finely.
Mountain Nectar [Modernized]
- 6 lb or 13.6 cups/2.72 kg granulated sugar
- 4 oz/113.4 g cream of tartar
- 2 qt/1.89 L water
- 4 Egg whites, well beaten
- Lemon Extract [no exact amount, amount of flavoring needed is listed as βrichlyβ]
- Baking Soda (small quantity)
Mix sugar, cream of tartar and water into a porcelain kettle on stove, and let it come almost to a boil, but not quite to the boiling-point.
Remove from heat and stir in egg whites. Strain the mixture and once cool, flavor richly with lemon extract.
Concentrate should keep for months. To drink, add 2 TB of mixture to 2/3rd glass of ice water and add a small quantity of baking soda to effervesce.
Recipe makes 64 servings.
Approximate Nutrition Information (per 2TB serving): Calories: 164; Sugar: 43g
(edit: I'm really bad at adding pictures)
Second edit: I made this recipe! My update post is [here](https://www.re
... keep reading on reddit β‘
Really brings me back to the early 90s. Is there a specific genre/similar artist?
