Comments on: Thanksgiving and Joy http://www.circlemfarm.com/2008/thanksgiving-and-joy/ Join the circle! Fri, 10 Sep 2010 03:49:10 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: kriss http://www.circlemfarm.com/2008/thanksgiving-and-joy/comment-page-1/#comment-5533 kriss Mon, 01 Dec 2008 14:01:15 +0000 http://www.circlemfarm.com/?p=1044#comment-5533 Ha! I definitely am more into the "gross" cookbooks and WTF recipes than I used to be back in Chicago. My favorite for explicit content is Julia Child's Mastering the Art of French Cooking Volume 1. In fact, I don't have Vol. 2 because I'm still exploring all the intricacies of tripe and aspics from 1. One of my favorite non-cookbook books from the past few years is "Julia and Julia" - a New York blogger's adventures of cooking through all of Volume 1 in a year. Talk about gross stuff! And now it's being made into a movie. I will definitely shell out the $10 to see it. I think my mom had the original Joy when I was growing up - that's the pretty light blue cover, right? I've painted my kitchen cabinets that color and I think it's because it represents cooking competence to me. Ha! I definitely am more into the “gross” cookbooks and WTF recipes than I used to be back in Chicago. My favorite for explicit content is Julia Child’s Mastering the Art of French Cooking Volume 1. In fact, I don’t have Vol. 2 because I’m still exploring all the intricacies of tripe and aspics from 1. One of my favorite non-cookbook books from the past few years is “Julia and Julia” – a New York blogger’s adventures of cooking through all of Volume 1 in a year. Talk about gross stuff! And now it’s being made into a movie. I will definitely shell out the $10 to see it.

I think my mom had the original Joy when I was growing up – that’s the pretty light blue cover, right? I’ve painted my kitchen cabinets that color and I think it’s because it represents cooking competence to me.

]]> By: kay http://www.circlemfarm.com/2008/thanksgiving-and-joy/comment-page-1/#comment-5523 kay Mon, 01 Dec 2008 03:44:56 +0000 http://www.circlemfarm.com/?p=1044#comment-5523 I am much older than you & S, Kriss. I think my little sis is Shannon's age ... anyways... I have two versions of Joy, and I love the old one, don't care for the new one (save for the rough puff paste recipe and the blender hollandaise). My go-to crust recipe comes from the 1982 ( I think) edition of Fannie Farmer. And as for Better Homes?? Anything past about 1968 for BH is ... uh, .... crap. IMHO, of course. Obviously, you have already discovered that Joy is great for weird food and stuff that you just go WTF??? But trust me, you cook 'em and you go... mmmmm. I am much older than you & S, Kriss. I think my little sis is Shannon’s age … anyways… I have two versions of Joy, and I love the old one, don’t care for the new one (save for the rough puff paste recipe and the blender hollandaise). My go-to crust recipe comes from the 1982 ( I think) edition of Fannie Farmer. And as for Better Homes?? Anything past about 1968 for BH is … uh, .... crap. IMHO, of course.

Obviously, you have already discovered that Joy is great for weird food and stuff that you just go WTF??? But trust me, you cook ‘em and you go… mmmmm.

]]> By: DanR http://www.circlemfarm.com/2008/thanksgiving-and-joy/comment-page-1/#comment-5520 DanR Sun, 30 Nov 2008 23:22:00 +0000 http://www.circlemfarm.com/?p=1044#comment-5520 Our "Joy of Cooking" is also known as "the gross cookbook." It's a great reference, but I always end up stumbling across the pages that describe how to kill and butcher your food. Great for you farm dwellers, I'm sure. We city folks like our meat dead and shrink-wrapped. :-) Our “Joy of Cooking” is also known as “the gross cookbook.” It’s a great reference, but I always end up stumbling across the pages that describe how to kill and butcher your food. Great for you farm dwellers, I’m sure. We city folks like our meat dead and shrink-wrapped. :-)

]]> By: Kriss http://www.circlemfarm.com/2008/thanksgiving-and-joy/comment-page-1/#comment-5503 Kriss Fri, 28 Nov 2008 23:54:24 +0000 http://www.circlemfarm.com/?p=1044#comment-5503 You are one of "the friends who has expressed shock" that I didn't have this book! Shannon would be so happy if I ever made him deviled eggs - that will have to be a celebration dish this spring when all of the hens, ducks and geese start laying like crazy again. You'll have to come out and cook one of the geese with me. Do you have the 2006 version? You are one of “the friends who has expressed shock” that I didn’t have this book! Shannon would be so happy if I ever made him deviled eggs – that will have to be a celebration dish this spring when all of the hens, ducks and geese start laying like crazy again. You’ll have to come out and cook one of the geese with me. Do you have the 2006 version?

]]> By: Brad http://www.circlemfarm.com/2008/thanksgiving-and-joy/comment-page-1/#comment-5496 Brad Fri, 28 Nov 2008 17:04:30 +0000 http://www.circlemfarm.com/?p=1044#comment-5496 Kriss: Welcome to grown up cooking! I'm on my second copy of this wonderful tome. I always use that pie crust recipe and everyone loves it. Check out the deviled eggs recipe. It's not even a recipe, but it has some great ideas in it. There's no way I could cook without it. OH, and spend some time in the know your ingredients section. There's a great section on creating an herb garden. Lots on game too. Ohhhh, it's the best. Really, it's the standard. Brad Kriss:

Welcome to grown up cooking! I’m on my second copy of this wonderful tome. I always use that pie crust recipe and everyone loves it. Check out the deviled eggs recipe. It’s not even a recipe, but it has some great ideas in it. There’s no way I could cook without it.

OH, and spend some time in the know your ingredients section. There’s a great section on creating an herb garden. Lots on game too. Ohhhh, it’s the best. Really, it’s the standard.

Brad

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