What are you cooking or baking today?

Pinky said:
We use Patak's .. it's good stuff.
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I will try that. We have lots of E.I. restaurants and local vendors so most of my purchases are from them. There was also a very good frozen brand that isn’t available any more. Lately the chicken hasn’t been as good so it’s time for me to get back to basics.
 

PeppermintPatty said:
Yesterday we cooked a jig dinner with turkey.
It has cabbage, turnips, parsnips , carrots, and potatoes and gravy. It was really good.
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This reminded me of a recipe from Jeff Smith, The Frugal Gourmet, for poaching a turkey instead of roasting it.

I tried it once out of curiosity and was pleasantly surprised at how it came out.

Turkey, Stove-Top Simmered

What cut of turkey did you use for your boiled dinner?
 
Aunt Bea said:
This reminded me of a recipe from Jeff Smith, The Frugal Gourmet, for poaching a turkey instead of roasting it.

I tried it once out of curiosity and was pleasantly surprised at how it came out.

Turkey, Stove-Top Simmered

What cut of turkey did you use for your boiled dinner?
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We cooked our turkey with the breasts facing down so the meat doesn’t dry out. We didn’t boil the turkey. Just the vegetables. Sorry for the confusion
 
I have a question for everyone out there. The other day someone tasted my cake & then asked why would I put spices in it because carrot cake isn't supposed to have any.

I've always have had carrot cake with spices in it, some stronger than others. My recipe calls for vanilla, nutmeg & cinnamon. Has any heard that carrot cake isn't supposed to have any kind of spice in it? Just curious.
 
Lilac said:
I have a question for everyone out there. The other day someone tasted my cake & then asked why would I put spices in it because carrot cake isn't supposed to have any.

I've always have had carrot cake with spices in it, some stronger than others. My recipe calls for vanilla, nutmeg & cinnamon. Has any heard that carrot cake isn't supposed to have any kind of spice in it? Just curious.
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I think it's a matter of personal taste. I've always made carrot cake with spices in it. All the recipes I've seen use spices. Maybe that person doesn't like spice. 🤔

Here's an article that might interest you. 🙂

Not Using Enough Spice In Carrot Cake Is A Flavor Catastrophe :oops:
 
@Bella, that was a nice article.

I've had my recipe for years & originally it called for 1 tsp. cinnamon, but over time I changed that to 1/2 tsp. cinnamon & 1/2 tsp. nutmeg. I thought it gives the cake a better balance of flavor.

For some reason, she insisted I had cloves in it. Not sure why. But it threw me when she said no spices were supposed to be in carrot cake. She makes a pumpkin pie with candied ginger chunks that is hot when you bite a piece.
 
Bella said:
I think it's a matter of personal taste. I've always made carrot cake with spices in it. All the recipes I've seen use spices. Maybe that person doesn't like spice. 🤔

Here's an article that might interest you. 🙂

Not Using Enough Spice In Carrot Cake Is A Flavor Catastrophe :oops:
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Oh my, after not having even a bite if this or even just spice cake for many years, now I want some! But no cinnamon. Could it be ginger, cardamom, nutmeg and clove? Raisins, too?
 
@RadishRose, I put drained canned pineapple in my cake instead of raisins. I'll put pecan in it, unless my neice who has nut allergies will be here.

I cut back on cinnamon because I thought that alone was too strong when I was buying it from the grocery store. Then I found true cinnamon called ceylon, at the bulk food store. Big flavor difference. But I kept using half cinnamon & nutmeg.
 
Lilac said:
@Bella, that was a nice article.

I've had my recipe for years & originally it called for 1 tsp. cinnamon, but over time I changed that to 1/2 tsp. cinnamon & 1/2 tsp. nutmeg. I thought it gives the cake a better balance of flavor.

For some reason, she insisted I had cloves in it. Not sure why. But it threw me when she said no spices were supposed to be in carrot cake. She makes a pumpkin pie with candied ginger chunks that is hot when you bite a piece.
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Huh, that sounds pretty spicy to me! Go figure.

Lilac said:
@RadishRose, I put drained canned pineapple in my cake instead of raisins. I'll put pecan in it, unless my neice who has nut allergies will be here.

I cut back on cinnamon because I thought that alone was too strong when I was buying it from the grocery store. Then I found true cinnamon called ceylon, at the bulk food store. Big flavor difference. But I kept using half cinnamon & nutmeg.
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I use Ceylon Cinnamon. It has a milder flavor than the most commonly used cinnamon which is Korintje.

Check out this article. > Korintje Cinnamon Vs Ceylon A Comprehensive Comparison

An excerpt from the article:
  • Ceylon cinnamon is preferred for its lighter color and delicate appearance, making it ideal for decoration and as a coloring agent. Moreover, the smaller size of cinnamon Ceylon enables easier transportation, while larger Korintje cinnamon is prone to breakage during delivery.
  • Fragrance preference between Korintje and Ceylon cinnamon is subjective. Korintje has a strong, spicy aroma with hints of sweetness and cloves, while Ceylon offers a delicate, sweeter scent with citrus and mild spiciness.
  • Ceylon cinnamon has a more subtle flavor, allowing it to blend seamlessly into recipes without overpowering other ingredients. In contrast, Korintje cinnamon has a stronger and more assertive flavor profile.
 
Lilac said:
@Bella, that was a nice article.

I've had my recipe for years & originally it called for 1 tsp. cinnamon, but over time I changed that to 1/2 tsp. cinnamon & 1/2 tsp. nutmeg. I thought it gives the cake a better balance of flavor.

For some reason, she insisted I had cloves in it. Not sure why. But it threw me when she said no spices were supposed to be in carrot cake. She makes a pumpkin pie with candied ginger chunks that is hot when you bite a piece.
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Nutmeg can get overpowering. Yes, candied ginger has a bite. Try it in brownies and use a citrus sugar glaze to offset it.
 
I'll mention it now, otherwise I'll forget. Tomorrow, I'm headed to Costco to pick up a beef brisket, ideally prime. If they don't have it, no big deal, I'll get the choice cut.

On Friday, I'll trim that puppy up, inject some beef broth throughout, season with s&p, garlic powder and onion powder, and put it on my smoker until it reaches 165 deg. F. Then wrap it in butcher's paper and back on the smoker until it gets to 205 deg. I figure about 10-11 hours.

Oh, I'll get a bag of dog food too, but that won't go on the smoker. :cool:
 

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