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Jim's Cafe Tuesday March 5 2024
- Thread starter Kiwi2016
- Start date
Great to see you @FFurry ! :^)
And by the way, @JMG that director I was talking about--the movie maker, he'd had this cool little laminated menu he could take/or pull out from his little like side restaurant styled seating booth or area, so that if you made something to be able to present to someone or just to have & to hold for yourself, that might be kind of neat too..
Thanks for the tag @Kiwi2016
I get very nervous about cooking but I want to learn to do it better. I am a bit more comfortable with baking, and have successfully made a few things from scratch, especially muffins. My biggest success was when I made a batch of pumpkin muffins for my friend who had just broken up with his longtime partner when I was living in California.
One time I tried to heat myself up a frozen burger patty on the stove. It didn’t burn, but the smoke alarm went off and I started panicking. My roommate (who worked and was trained as a cook) was sick in bed and slept through it but I woke him up. He helped me calm down and told me I should not have put extra oil in the pan because oil is already coming off the burger.
@PrincessPure is it a hostel you will be staying at? The hostels I’ve been to have all had some women-only dorms, but I’ve only been to a few hostels, so I can’t speak for all. It does seem like a good idea for them to have it.
I get very nervous about cooking but I want to learn to do it better. I am a bit more comfortable with baking, and have successfully made a few things from scratch, especially muffins. My biggest success was when I made a batch of pumpkin muffins for my friend who had just broken up with his longtime partner when I was living in California.
One time I tried to heat myself up a frozen burger patty on the stove. It didn’t burn, but the smoke alarm went off and I started panicking. My roommate (who worked and was trained as a cook) was sick in bed and slept through it but I woke him up. He helped me calm down and told me I should not have put extra oil in the pan because oil is already coming off the burger.
@PrincessPure is it a hostel you will be staying at? The hostels I’ve been to have all had some women-only dorms, but I’ve only been to a few hostels, so I can’t speak for all. It does seem like a good idea for them to have it.
@AmberMarie what a great idea to smell the ingredients as you cook...admit that never even occured to me...yes clearly I have a very steep learning curve! And agree on trying new things...as sometimes you will be pleasantly surprised and other times perhaps not so much but still an experience irregardless--- lol! And as one who has been the beneficiary of those who love to cook (I used to buy the groceries for my friends)...believe me it is soooo appreciated!!!
I also live at approximately 6k feet above sea level. Getting baked goods to come out right is a bit of an experiment. The air pressure is lower and interestingly, water boils at a lower temperature. This means that making a meringue is going to be different than at sea level.
Getting yeast to rise is another matter. I worked at a bakery during high school, and we had a proof box that gave us control over the temperature, humidity and pressure so that raising yeast was pretty foolproof. Obviously this would be hard to do at home, so there are high altitude adjustments for recipes.
I don’t have the skill of working with yeast at home because I find it intimidating. I hear it’s possible though. The main adjustment is to add more salt than the recipe calls for. This will raise the boiling point, but there’s more that I don’t remember. I do like baking, because of the chemistry involved. Unfortunately that usually involves more sugar than I would like to eat, so it is a treat and I don’t get enough practice. I do make a great lemonade, though.
Getting yeast to rise is another matter. I worked at a bakery during high school, and we had a proof box that gave us control over the temperature, humidity and pressure so that raising yeast was pretty foolproof. Obviously this would be hard to do at home, so there are high altitude adjustments for recipes.
I don’t have the skill of working with yeast at home because I find it intimidating. I hear it’s possible though. The main adjustment is to add more salt than the recipe calls for. This will raise the boiling point, but there’s more that I don’t remember. I do like baking, because of the chemistry involved. Unfortunately that usually involves more sugar than I would like to eat, so it is a treat and I don’t get enough practice. I do make a great lemonade, though.
. And glad I'm not the only one who has a healthy respect for yeast...think too fact that no one in my family ever really cooked/baked may be part of my trepidation too...it's amazing what you learn without realizing it when you shadow someone cooking/baking. And yes now that we are starting to bake...there is the issue of consumption alas...lol....
This is why I eat everything plain! Actually that's some wonderful advice & tips, @AmberMarie & @Astrid78 --I'd never heard of using smell to help instead of taste~ . . . So, that is really cool to know* (come to think of it, I'm not sure if I've ever even bought/en a "spice" usually don't even keep S&P).
And that way of cross referencing or categorizing and keeping track in order to make those connections sounds wise!
Cinnamon Cilli Cruch sounds AWESOME! I love both of those things ~what? Could go wrong... & thatnks for your honeymoon story @Kiwi2016 - I did not konw that about cooking at elevation. But you sure did pour your heart & your soul into it, so I'm sure that was all that mattered to your partner! I would probably go out to eat in that situation, or hops & rpay that she likes ramen or macorani; spahgettio;s or frozen pisa~* 
becauwe those things, I hate or hesitate to call them, "dishes" are wwhat i have become masterful at/or with i nlfie!
Actually that's some wonderful advice & tips, @AmberMarie & @Astrid78 --I'd never heard of using smell to help instead of taste~ . . . So, that is really cool to know* (come to think of it, I'm not sure if I've ever even bought/en a "spice" usually don't even keep S&P). And that way of cross referencing or categorizing and keeping track in order to make those connections sounds wise!
Cinnamon Cilli Cruch sounds AWESOME!
I love both of those things ~what? Could go wrong... & thatnks for your honeymoon story @Kiwi2016 - I did not konw that about cooking at elevation. But you sure did pour your heart & your soul into it, so I'm sure that was all that mattered to your partner! I would probably go out to eat in that situation, or hops & rpay that she likes ramen or macorani; spahgettio;s or frozen pisa~* becauwe those things, I hate or hesitate to call them, "dishes" are wwhat i have become masterful at/or with i nlfie!
And still one of my fav things for lunch....lol.
Kiwi, what do you like to eat? Are you big meat eaters? Do you like pasta? Rice based dishes? Soups?
What dishes do you know already that you are comfortable cooking?
Can your husband teach you any of some of yall's favorite dishes if you have them?
It's a big topic.....I have many cookbooks but I still go online to get recipes and see that many sites have short videos with step by step preparation instruction that I like to watch sometimes if I don't know the recipe.
As far as a roast, don't give up....they really are easy once you get the hang. Direction depends on the kind of roast you buy but most all of them start with a dry rub of a mix of spices, even just salt and pepper and garlic powder and/or onion powder if you like. Then sometimes I either brown it on both sides in a little oil on the stove and then put in a baking pan in the oven at LOW temperature (300 usually) and walk away from it for several HOURS. Or just skip the browning step and start it in the oven. Some roasts or beef will get tender the longer you cook them. Like brisket or ribs. If you want an actual roast beef then that needs to be cooked differently.
For baking, I don't know what else you've tried before, if never then try simple first...Like making a banana bread....baking is normally something that depends upon good measurements of the ingredients being used.
I have made a mess of many many things I've cooked over the years and when I do I just throw it out or feed it to the dogs, lol. And then try it again if I want to.
What an adventure for you!
P.S. Just curious, is 6300 the altitude you lived at?
What dishes do you know already that you are comfortable cooking?
Can your husband teach you any of some of yall's favorite dishes if you have them?
It's a big topic.....I have many cookbooks but I still go online to get recipes and see that many sites have short videos with step by step preparation instruction that I like to watch sometimes if I don't know the recipe.
As far as a roast, don't give up....they really are easy once you get the hang. Direction depends on the kind of roast you buy but most all of them start with a dry rub of a mix of spices, even just salt and pepper and garlic powder and/or onion powder if you like. Then sometimes I either brown it on both sides in a little oil on the stove and then put in a baking pan in the oven at LOW temperature (300 usually) and walk away from it for several HOURS. Or just skip the browning step and start it in the oven. Some roasts or beef will get tender the longer you cook them. Like brisket or ribs. If you want an actual roast beef then that needs to be cooked differently.
For baking, I don't know what else you've tried before, if never then try simple first...Like making a banana bread....baking is normally something that depends upon good measurements of the ingredients being used.
I have made a mess of many many things I've cooked over the years and when I do I just throw it out or feed it to the dogs, lol. And then try it again if I want to.
What an adventure for you!
P.S. Just curious, is 6300 the altitude you lived at?
Yes we are experimenting with a slow cooker too...so will be trying roasts in that first as can go all day.
We actually bought a scale and have to say it is amazing to use for measuring out prepared doughs... and after our rather odd texture peanut butter cookies am going to start to use it to weigh ingredients when baking....
It is an adventure and lots of fun especially as I am retired so can actually enjoy it and also am creating computerized cookbooks for air fryer, slow cooker, and oven.
Yes we lived at 6300' for 20 years...a commute one way of 56 miles... after 50 shoveling snow by moonlight does lose it's appeal...but oh do so miss it....
Thanks for the words of support...he was quite gracious at the time I will give him that but did graciously decline future attempts. And no apologies those three things definitely count as dishes...I could add my one pot dinner from my grad school days -- refried beans, onion, Monterey jack cheese with tortilla's ... so got 4 food groups And still one of my fav things for lunch....lol.
And still one of my fav things for lunch....lol.
-nice man, you've got there! And I was reading it (the replies/posts) backwards, hence they (if) made even less sense than usual (or normal)!
Hahaha...
Try not to feel too bad if you mess something up. I've probably been cooking about 15 years, and don't do it too often, but I do it well enough. Though sometimes things will still not turn out the way I want them to (soggy grilled cheese, watery grits) so it's really kind of trial and error I think.
The one piece in my kitchen I use most is my crockpot slow cooker, because there are so many recipes that are almost no-fail -
Soups, chili, casseroles, I guess comfort food, but that's some of what I like
And I like my bread machine, too
I've found recipes for banana bread and a ricotta cheese bread, that I like
I usually make a loaf of each weekly
I'm not a healthy cook, I use real butter, plenty of sugar and salt, too
Nothing in moderation
peace
Soups, chili, casseroles, I guess comfort food, but that's some of what I like
And I like my bread machine, too
I've found recipes for banana bread and a ricotta cheese bread, that I like
I usually make a loaf of each weekly
I'm not a healthy cook, I use real butter, plenty of sugar and salt, too
Nothing in moderation
peace
So glad that your cold is improving and take it easy studying as you've got time. I remember taking short trips when was in Europe in school and do so miss the ability to literally just hop on a train be in a different country and stay at a youth hostel...some better than others as you've said. Have a wonderful time in Milan
Oh now I will have to look to see if Struggle Meals is streaming somewhere...that sounds right up my alley as had a friend who watched that English one as well as others and they were fun...but those people were serious cooks and building phenomenal cakes etc. etc.
That is so funny that you mention cube steak as we just found a slow cooker recipe so may give it a try...now second guessing that decision.
Yes we've started to do the freezer bag thing...it is great have to admit and as there is only the two of us far better than eating day after day after day the same thing....
That is so funny that you mention cube steak as we just found a slow cooker recipe so may give it a try...now second guessing that decision.
Yes we've started to do the freezer bag thing...it is great have to admit and as there is only the two of us far better than eating day after day after day the same thing....
Oh? I've done that MANY TIMES BEFORE: (mostly, while in college). . . so, proof positive folks; you won't start a fire. Smokey can even promise you of that~