De-mystifying cooking

[Brewman_Jax]

When I'm asked about my fancier dishes, like Seafood Quiche, Stuffed Fish, Thai cooking, New Orleans Bread Pudding, and the like, I say that it isn't hard. Once the dish is de-mystified, it's easy.

Bread Pudding--baked French toast
Quiche--baked omelet in pie crust
Frittata--baked omelet without pie crust
Creole--leftovers in big pot, add spices, cook slowly, serve over rice
Cajun--same as Creole, but cook rice in pot
Bisque--cream soups, add tomato paste and meat
Chowder--cream soups, add potatoes and meat

It's easy and fun. :9

[Warpy]

1. Then there's New England cooking

and the differences among a duff, a slump, a buckle, and a Betty. All involve fruit baked with some sort of crust or pudding.

[Stinky The Clown]

2. That's a great way to approach cooking ... or most anything

The whole idea of keeping up the veil of mystification works only to the advantage of the few. The more we know, the better we all are!

[NMDemDist2]

3. Lurking Argyle

welcome to Cooking and Baking! glad to have you

and you are right as rain about your post

it's like the whole coffee thing, put an italian name on something and make it "special" when it's just strong coffee and milk D'oh!

[Brewman_Jax]

4. Thanks for the welcome

Here's a recipe for one of my most versatile herb combos I call Cilantro Base:

1 bunch of cilantro
1 medium onion
2 cloves of garlic

Wash and cut the cilantro leaves, with minimal stems. Peel onion and garlic and place all ingredients in food processor and chop. Store in refrigerator. Add to soups, seafood, stir-fry, eggs, your choice. The possibilities are endless!

P.S. I don't recommend it for dessert dishes, use cayenne pepper for those, and that's no bull. Two sharp knife tips (no more!) is great in bread pudding! Spicy without overpowering. :9

[Brewman_Jax]

5. Another recipe

Crab cakes--meat loaf with crab instead of hamburger

Just put some in the oven. Followed the recipe, but I think I should've added...more cowbell! :silly: