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My Cooking ...

 
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Me! Except...I don't have a dog.

So...the Compost Pile likes whatever I cook! (Doesn't care how old anything is, either!)
 
author & pollinator
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I am sure that is not the case!
 
Rachel Lindsay
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Judson Carroll wrote:I am sure that is not the case!



Well, thank you! It really does depend on whether I am trying a new recipe or not. Stuff I have whipped up a thousand times before usually turns out very well, but if I don't have much experience with the ingredients or the combination process is new and complicated--you should have seen the learning curve with croissants, and I was using a bread machine too!--it is a little more iffy. Rome wasn't built in a day, and neither is a cooking repertoire!
 
Judson Carroll
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Rachel Lindsay wrote:

Judson Carroll wrote:I am sure that is not the case!



Well, thank you! It really does depend on whether I am trying a new recipe or not. Stuff I have whipped up a thousand times before usually turns out very well, but if I don't have much experience with the ingredients or the combination process is new and complicated--you should have seen the learning curve with croissants, and I was using a bread machine too!--it is a little more iffy. Rome wasn't built in a day, and neither is a cooking repertoire!



Well, maybe this will help.... (shameless self promotion" https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.html
 
Anne Miller
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I can only think of two items that I have made that might have gone to the dog:

My very first cake, as a kid and we didn't have a dog.

My one and only attempt at macaroni and cheese.  It is only a bad memory and I probably didn't think it was worthy of a dog.
 
Judson Carroll
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Anne Miller wrote:I can only think of two items that I have made that might have gone to the dog:

My very first cake, as a kid and we didn't have a dog.

My one and only attempt at macaroni and cheese.  It is only a bad memory and I probably didn't think it was worthy of a dog.



I make mac an cheese fool-proof in my book and give several variations on the basic recipe, too!
 
Anne Miller
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I am fairly certain that the problem was with the sauce or the lack of a sauce.

 
Judson Carroll
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Anne Miller wrote:I am fairly certain that the problem was with the sauce or the lack of a sauce.



I bet you are right.  I start by making a roux of butter and flour, then stir in milk and at least 3 cheeses, and usually a little white wine.  That is the base parsley, garlic chives, cayenne pepper and a tiny grate of nutmeg are favorite seasonings... sometimes a little sage, etc if I include bacon or ham.  With shrimp, crab or lobster, I'd definitely include some celery leaf and Creole seasoning  Mix it into cooked pasta, top with breadcrumbs, grated parm, assiago, etc. and top with more butter.  Cook until brown and bubbly.  Crawfish, and fresh corn is also an amazing addition, especially with some sweet onion.  I usually eat mac and cheese with hot sauce added at the table.
 
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