Post by bluedemon25 on Jun 21, 2021 3:48:10 GMT
Since this IS the Dining Room section, seems like it may be worth asking this here.
What are your favorite foods, whether you cook it yourself or it's a special treat out at special occasion restaurant or someone else makes it for you? Feel free to answer for all these situations. I'd like to see this thread not ONLY be replies of favorite foods, but if someone has or later finds a recipe they either enjoy making and suggest, or want to make, or find utterly bizarre/revolting.
For an example of the latter please see here:
www.midcenturymenu.com/category/best-worst/the-worst-recipes/
I love the above blog. It is not mine. I think that Frosty Slaw Man look's like someone's sad drunk uncle.
I'm interested in historically accurate recipes too, especially 1400s through 1700s. I have made some from here:
www.godecookery.com/allrec/allrec.htm
I've made the Sambocade before. It was interesting. Not bad. I think the historically based amount of sugar made it less desirable for modern tastes and if making for less accuracy I'd up the sugar for more yumminess.
www.godecookery.com/goderec/grec16.htm
These below were good as is:
Shrewsbery Cakes
www.godecookery.com/alabama/alabam01.html#shrews
This one below was not so great. I feel when I made it as written it tasted of too much chartreuse even for someone who likes chartreuse, makes it hard to find palatable. Also I used a bit too much gelling agent.
downtonabbeycooks.com/recipe/peaches-in-chartreuse-jelly/
So, can I get anyone here to participate? It need not be all at once. I'd love to see this be a longer lasting thread anyone posts to when they think of something for it.
What are your favorite foods, whether you cook it yourself or it's a special treat out at special occasion restaurant or someone else makes it for you? Feel free to answer for all these situations. I'd like to see this thread not ONLY be replies of favorite foods, but if someone has or later finds a recipe they either enjoy making and suggest, or want to make, or find utterly bizarre/revolting.
For an example of the latter please see here:
www.midcenturymenu.com/category/best-worst/the-worst-recipes/
I love the above blog. It is not mine. I think that Frosty Slaw Man look's like someone's sad drunk uncle.
I'm interested in historically accurate recipes too, especially 1400s through 1700s. I have made some from here:
www.godecookery.com/allrec/allrec.htm
I've made the Sambocade before. It was interesting. Not bad. I think the historically based amount of sugar made it less desirable for modern tastes and if making for less accuracy I'd up the sugar for more yumminess.
www.godecookery.com/goderec/grec16.htm
These below were good as is:
Shrewsbery Cakes
www.godecookery.com/alabama/alabam01.html#shrews
This one below was not so great. I feel when I made it as written it tasted of too much chartreuse even for someone who likes chartreuse, makes it hard to find palatable. Also I used a bit too much gelling agent.
downtonabbeycooks.com/recipe/peaches-in-chartreuse-jelly/
So, can I get anyone here to participate? It need not be all at once. I'd love to see this be a longer lasting thread anyone posts to when they think of something for it.