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(Lexington Herald Leader)   To appeal to foodie wannabes, fast food chains and industrial food suppliers are engineering new generation of "rustic" pizzas and "hand-sliced" ham, lab-crafted, distressed and machine-cut to look homemade   (kentucky.com) divider line 104
    More: Ironic, fast food restaurants, hams, ham, Euromonitor, Stern School of Business, breakfast sandwich, pizzas, cookie cutter  
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6553 clicks; posted to Main » on 20 Jun 2013 at 2:51 AM (43 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-06-21 03:53:59 AM
Vaneshi

All were labor intensive to make.

Yep as they were probably designed to be cooked/baked by either a baker or your stay at home wife.

A lof of this 'foodie' stuff I see being derided is basically: How to get a housewife cooked meal, when you don't have a housewife... because she's busy working her ass off same as you.


I make pirogues, based on the original recipe from 'the old country', handed down to my Mom from my fathers grandmother, who couldn't speak English.

We don't make them normal size, meaning about 2 inches in width, but larger, up to 4. We'll usually make and cook 30 to 40, then wrap and freeze them in bunches.

They taste absolutely nothing like the ones you buy in a box in a grocery store.

I have to clear everything for the day when making them because the process means hours of standing, kneading dough, rolling it out, making the fillings, boiling in huge pots of water, stacking them to cool and then packaging them. The clean up is a mess and takes awhile.

However, they are delicious when fried in real butter, a little salt added and wonderfully chewy. The dough is basically noodle dough. The fillings vary from mashed potatoes and bacon to seasoned hamburger, cheese and more. Usually an average adult can eat three to four at a sitting.

It's so time consuming that I'm usually reluctant to start. Especially if I have no help. After I make a batch, suddenly my siblings appear out of the woodwork, begging for some.

If I start at 9 in the morning, I'm finished by around 3 pm, including cleanup.

I've had scratch made cakes before and found them heavy as lead, not as sweet as today's, often more filling and they take three times as long to make. However, the home made frosting, made by someone who knows what they're doing, makes every commercial version suck. Especially frostings used in grocery store bakeries from Company recipes or shipped in buckets. I'd almost kill for a good, home made butter cream frosting like I used to get when we had a hands on bakery in town. They got run out of business by the cheaper cakes, pastries and bread churned out by the chain grocery bakeries.

I can't make frosting worth shiat.
 
2013-06-21 07:48:57 AM

Rik01: I'd almost kill for a good, home made butter cream frosting like I used to get when we had a hands on bakery in town.


Here's the butter cream frosting recipe that my Mom has been using for over fifty years. Give it a try, maybe it will be close to what you're looking for. I like it best with chocolate cake and it's pretty good to just eat with a spoon, too.

1 stick Imperial margarine
6 TBS Crisco
1 cup sugar
1 teaspoon vanilla
2/3 cup warm milk

Beat margarine and Crisco until blended. Add rest of ingredients. Beat until until sugar no longer feels granular. Mixture will appear curdled at first, but with beating will turn into smooth filling.
 
2013-06-21 12:40:04 PM

gadian: I think if you care more about how your food looks than how it tastes, you're doing it really wrong.  Unless it looks like vomit.  I've been to a lot of fancy diners where people insist on serving vomit.  That helps no one.  For the record, anything with bits of tofu or couscous looks like vomit.


Yeah I am pretty sure that you  just invalidated your own point.
You probably put ketchup on your hot dogs.
 
2013-06-21 03:21:29 PM

greggm59: Rik01: I'd almost kill for a good, home made butter cream frosting like I used to get when we had a hands on bakery in town.

Here's the butter cream frosting recipe that my Mom has been using for over fifty years. Give it a try, maybe it will be close to what you're looking for. I like it best with chocolate cake and it's pretty good to just eat with a spoon, too.

1 stick Imperial margarine
6 TBS Crisco
1 cup sugar
1 teaspoon vanilla
2/3 cup warm milk

Beat margarine and Crisco until blended. Add rest of ingredients. Beat until until sugar no longer feels granular. Mixture will appear curdled at first, but with beating will turn into smooth filling.


IMHO all frosting should be made with powdered sugar.
 
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