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Stamp TV Recipe & Cooking Group


Stamp TV Recipe & Cooking Group

Love to cook, bake and share recipes?  Well, come on in!

Members: 50
Latest Activity: yesterday

Discussion Forum

Main Dish Recipes

Started by Lee - GKD DT/Moderator. Last reply by Anna Jernigan Mar 20. 2 Replies


Baker's Delight

Started by Keith M Waugh. Last reply by Keith M Waugh Mar 7. 2 Replies

Baking is a unique part of "Cooking" and requires a different set of skills. If you are a baker, or interested in baking, this is the place for you! Enjoy!Continue

Comment Wall


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Comment by lovinpaper yesterday

This piece was on the bone and we usually do not purchase cuts of meat like that, so she had no idea what it was.  It had a bag inside and that contained gravy.  It is being stirred at the stove right now.  The turkey fell off of the bones and I didn't even need a knife.  I hope it tastes well, because we will be eating it for a few days along with the chicken that is still in the refrigerator.

Comment by Anna Jernigan yesterday

I had to laugh when you said your daughter didn't know what it was...THEN, you clarified that it is a turkey breast, and not a whole turkey!  I was wondering how anyone could mistaken a big turkey for anything else? 

Unless of course it was wearing a mask, like Zorro, or combed it's hair on the other side, and donned some eyeglasses, like Superman.  HA.

Just kidding around...I have my own turkey related faux pas stories.  My family does some silly things, and hence, the stories.

My daughter cooked her first turkey...then hours later, when carving up the carcass, found the little "bag" with the inner organs still inside the neck!!!  She had no idea.  I thought, wait, where was this girl when I made countless turkeys?  Oh well, I was the FIRST person called, to see if that was okay!  Hey, we just left there and we all ate that turkey!  LOL  Well, stuff like that HAS to come up each subsequent Thanksgiving, for sure!  She will NEVER live that down.  LOL

Anyone else with crazy stories like that?  I could use a belly laugh or two, even some chuckles, will suffice!  Later guys........................................................

Comment by lovinpaper yesterday

I need to bake a turkey pretty quick.  My daughter put the frozen turkey into the refrigerator, not realizing what it was and that it needed to go into the freezer.  This was Friday night, so it is now thawed enough to cook.  I will go the store and purchase a turkey bag to bake it, otherwise, I really do not know how to bake this.  It is just the breast, so it is not a full turkey, but it is still large and will take a few hours to bake.

Comment by Keith M Waugh on Saturday

Anna, trivia is always welcome because it serves as seasoning for the brain! HaHa!

And yes, I agree that baking is more of a science than regular cooking... one to be using measurements as well as precise instructions. Only after you've made your 50th pie crust from scratch should you attempt making new ones without a written recipe on hand, as an example of one's skill level to strive for.

In general, for the benefit of your nurse friends, a good cook is someone whose luck has yet to run out.

Comment by Keith M Waugh on Saturday

This evening, while watching "The Man of La Mancha" 1972 w/Peter O'Toole, I desired a snack appropriate to the nature of the movie. I have a large baguette in need of eating, but not with mere butter nor pedestrian fare. From the cupboard I reverently cradle an aged and spectacular quality balsamic vinegar, the product of Raimondo Family Winery here in Arkansas. Then comes a fruity and fresh nectar of cold pressed green olives carrying the flavor of the hills surrounding Imperia, Italy.

Creating a mixture of dark brown sugar and balsamic in the bottom of a small bowl, it is then topped with an ample layer of the pale green extra virgin and delightfully flavored olive oil.

I use a spoon to bring up the dark amber sweetness from the bottom of the bowl and pour it over the end of an oval slice of baked goodness, and I then dip the bread into the top layer of the oil and luxuriate in the mixed flavors as they mingle over my tongue, and my eyes roll back into my head so no vision can disturb this rare moment.

If Don Quixote Can look at a windmill and see a giant in need of being slain, I can certainly fill my soul as well as my stomach with these gifts of the earth.

Comment by Anna Jernigan on Friday

Dang, there is a typo...I meant "baking"...not "backing".  Sorry.  Must have been a Freudian back is hurting something awful lately!  Bawhahahahaha!!!

Comment by Anna Jernigan on Friday

Wow, how do you come by all that history?  I love that.  I am one of those people who has a vast knowledge of trivia.  LOL 

I got to say, that the history of food, food products, etc, IS very interesting.  Especially because THIS group would want to know. 

Let me share this.  When I worked, as a nurse....there were conversations about "what makes a good cook", and one day the topic got shifted into baking. Someone said that she just sort of does  handful or this, or a clump of that, and I freaked!  What?  I said well, you do know that backing is like an exact science, right?  All the ingredients MUST be carefuly weighed and measured because of how they interact while cooking.  Well, they hooted and sneered, and poked fun at me... like I lost my mind. 

Then the gals with the handful of this type attitude said well, that was how her family cooked, and I said well, cooking food, and "baking" are two completely different animals. 

So....please tell me, what are you guys attitudes towards that!  I still maintain that baking IS or should exact science!!!  Plus, most TV chefs seem to agree!  LOL

Not that I am a chef type cook.  But, I follow a recipe to a "T", first time out, AND always whenever I bake!!!  Then you can do "your version", but seriously, baking with a wonton attitude is not gonna work for me!  I must measure, and read the instructions carefully.

Oh...once, I was making some carrot bread, and got distracted by a phone call, and missed adding the baking powder, or baking soda, can't remember.  I yanked those loaves right out of the oven, the second I noticed my error, and tried to stir in the missing ingredient!  LOL  What a hassle.  So, I always stop, and re-read all the ingredients prior to baking, like a checking off type thing...from THAT day forth!!!  Sheesh, what a dumb thing to do, right?  LOL

I would love to hear anyone's faux pas in baking, or cooking, whatever!  I could use some laughter today!!!

Feeling a bit better, thanks, Keith.  LOL

Comment by Keith M Waugh on Friday

Oh, and just a bit of history: As far back as 2,000 years, the yeast used to bake bread was not wild yeast. The foam created in the process of brewing beer is nearly all yeast! And, it can be dried and stored as in either powder or as a compressed cake (think bar of soap size.) "Brewer's Yeast" makes reliable loaves of wonderful bread!

Comment by Keith M Waugh on Friday

Left overs for breakfast this morning.

After having made several stews recently, I cleaned out the refrigerator of slowly drooping vegetables. Celery, parsnips, carrots and cauliflower need to be used or tossed, so I roasted them. Roughly slicing them into big chunks, I placed them into a roasting pan with a rack bottom, drizzled them with EVOO and baked them at 350F for 50 minutes. (I like my roasted veggies dark or crisp around the edges.) Serving them, added a little butter, salt and a healthy appetite.

Judy, just a thought; Breadcrumbs, in many nationalities, are often used to hold together fillings.

Anna, I hope you feel better today!

Something everyone should be aware of when attempting to make sourdough. Sourdough is dependent upon certain strains of yeast... mostly wild yeast. If you make a starter from scratch, it's a hit or miss proposition as to whether it will work. Wild yeast, the kind that comes into your house from outdoors, may or may not taste good when made into sourdough bread. Strains of yeast are different from coast to coast, and normally have about a thirty mile range before another strain of yeast dominates and takes over. Either it's good or bad, and there's no way of knowing without testing it in a loaf of bread. The San Francisco-style of sourdough is specific to that location of the original bakery. Wild yeast at the other end of the bay has been found unsuitable for sourdough by everyone! You can order S.F. yeast from Boudin Bakery to make one or two loaves, but don't try to keep it. Wild yeast will eventually get into it and change it... probably for the worse.

My home is about 1/2 mile from another house I used to live in and tried making sourdough. It never worked over there, but this house is closer to vast fields and tall grasses, which may make the wild yeast over here a much better variety. In any case, it's different and makes good bread!

Good luck in making your sourdough!

Comment by Judy Inukai on Thursday

Anna, I do know what you mean about getting recipes down whilst they are alive and able. I have an old fund raiser type cookbook with a lot of recipes in my grandma's handwriting - priceless! But some of the measurements are rather vague. I think the hot tamale recipe says something like - bread crumbs to equal suet and there was no measurement for suet. Don't know what breadcrumbs were doing in hot tamales anyway (maybe stretching the meat?), but they were sure good. Wish she was still here to make them for me.


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