What’s cookin’ good lookin?
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Plum torte! The little Italian prunes are in season, and they make delicious tortes. My recipe is a mashup of NYTimes, Smitten Kitchen, and Food52.
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Plum torte! The little Italian prunes are in season, and they make delicious tortes. My recipe is a mashup of NYTimes, Smitten Kitchen, and Food52.
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The plums right now are spectacular!
Looks great!
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@AdagioM I think I read that the NYT recipe for plum torte remains their most popular recipe EVER!
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@RealPlayer There’s a good reason for that! So good.
My version subs in cornmeal for 1/4 cup of the flour. Nice texture.
@AdagioM said in What’s cookin’ good lookin?:
@RealPlayer There’s a good reason for that! So good.
My version subs in cornmeal for 1/4 cup of the flour. Nice texture.
That sounds like a great idea.
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@AdagioM said in What’s cookin’ good lookin?:
@RealPlayer There’s a good reason for that! So good.
My version subs in cornmeal for 1/4 cup of the flour. Nice texture.
That sounds like a great idea.
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I have an abundance of potatoes, green beans, and tomatoes from my garden. So I made potato, green bean, and tomato salad!
Link to videoHere's the recipe:
https://www.imamother.com/forum/viewtopic.php?t=574890
I used some Fishwife anchovies...they are delish!!
aside: It's October. I don't ever remember picking green beans in October. It's been in the 80s for the last several weeks...
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Plum torte! The little Italian prunes are in season, and they make delicious tortes. My recipe is a mashup of NYTimes, Smitten Kitchen, and Food52.
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In an effort to eliminate doom scrolling, which was harshing my mellow, I’ve been watching YouTube cooking shows and listening to cooking podcasts.
The internet will just have to get along without me.
I’ve learned a lot, and I’ve especially learned that even classically trained chefs do things differently from one another. So I ask you:
Apron or no? Towel hanging from apron?
Bench scraper? Or scrape cutting board with knife? Blade up or blade down?
Garlic in with the aromatics or just for the last minute for fear of burning?
Jarlic? Frozen garlic?
Countertop trash bowl when chopping?
Mis en place?
Clean as you go or all at once?
Where do you stand?
@Steve-Miller said in What’s cookin’ good lookin?:
In an effort to eliminate doom scrolling, which was harshing my mellow, I’ve been watching YouTube cooking shows and listening to cooking podcasts.
The internet will just have to get along without me.
I’ve learned a lot, and I’ve especially learned that even classically trained chefs do things differently from one another. So I ask you:
Apron or no? Towel hanging from apron?
Bench scraper? Or scrape cutting board with knife? Blade up or blade down?
Garlic in with the aromatics or just for the last minute for fear of burning?
Jarlic? Frozen garlic?
Countertop trash bowl when chopping?
Mis en place?
Clean as you go or all at once?
Where do you stand?
No apron. Scrape board with knife blade up. Garlic early and often. Jarlic I confess unless it’s to be consumed fresh (not cooked). Mis - yes.
Re cleaning it depends on the recipe. Some recipes give you time, some don’t. If I can I do.
