Thanks, Hec!
But if the world doesn't end, I'm gonna need a note.
Cordelia ,'Potential'
Natter 69: Practically names itself.
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Strix - Nov 11, 2011 9:08:12 am PST #6038 of 30001
A dress should be tight enough to show you're a woman but loose enough to flee from zombies. — Ginger
Jessica - Nov 11, 2011 9:08:24 am PST #6039 of 30001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
"Because Mrs. Rombauer calls it cockaigne!!"
So formal! In my house growing up it was "let's ask Irma"
DavidS - Nov 11, 2011 9:11:01 am PST #6040 of 30001
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Elevenses!
tommyrot - Nov 11, 2011 9:11:11 am PST #6041 of 30001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
Did I get it?
tommyrot - Nov 11, 2011 9:11:31 am PST #6042 of 30001
Sir, it's not an offence to let your cat eat your bacon. Okay? And we don't arrest cats, I'm very sorry.
Ha! Now I can die happy....
bon bon - Nov 11, 2011 9:12:33 am PST #6043 of 30001
It's five thousand for kissing, ten thousand for snuggling... End of list.
My coworker brought in a pear cake today with a note that says, "My mother calls it 'cockaigne.'" I was like "Because Mrs. Rombauer calls it cockaigne!!" She had no idea.
HA!
I have JOC, but pretty much never use it (seriously, a mass market paperback edition? Why?), so I get younger people not needing it. I know not everyone loves Mark Bittman, but I think that's a far better and more usable beginning cookbook.
§ ita § - Nov 11, 2011 9:15:39 am PST #6044 of 30001
Well not canonically, no, but this is transformative fiction.
I use a Williams Sonoma recipe with separated egg whites and sour cream. OMG, it's so delicious. It's originally a blueberry recipe, but I hate cleaning blueberries out of the waffle pan, so no more.
Cook's Illustrated also has a tasty yeasted one, if memory serves. But that I've only made once. I used to make the egg white sour cream one once or twice a month.
Man, I've been on the phone almost solid from 8 until now. Thankfully a call got cancelled so I can breathe, and maybe even eat, craziness. Note to self: try not to miss consecutive days of work, eh?
Jesse - Nov 11, 2011 9:15:58 am PST #6045 of 30001
Sometimes I trip on how happy we could be.
So formal! In my house growing up it was "let's ask Irma"
That's really funny -- it never occurred to me to think that not everyone calls her Mrs. Rombauer!
I use Joy consistently for a few basic things -- this fruit cake, biscuits, banana bread -- and some general principles, but also for entertainment reading.
Amy - Nov 11, 2011 9:17:06 am PST #6046 of 30001
Because books.
We don't have JOC. I think my mom might. I got a huge Good Housekeeping cookbook for my bridal shower, maybe? We don't use that much either, anymore.
§ ita § - Nov 11, 2011 9:17:31 am PST #6047 of 30001
Well not canonically, no, but this is transformative fiction.
I grew up with Fanny Farmer as the central cookbook around which the kitchen revolved. On my own, I ended up with the Bittman. I really like it. I don't know from Joy of Cooking.