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I don't know quite how regularly I do it, but if we are having soup I almost always make it from scratch -- I can't remember the last time I bought canned soup.
Cannot recommend these enough for home-cooked curries:https://www.karensspicekitchen.com/(silly doggo; tortillas are delicious though)
i make flour tortillas. when i've tried making corn, they aren't right. thankfully, there is a mexican restaurant down the street where i can buy bags of them.
And would be a lot less irritated with the dog if she hadn’t randomly chosen to destroy every Xmas ornament within reach on Tuesday AM. FFS, the tree had been up for 6 weeks and was coming down the next day!! Grrr
Bread, yogurt, stock and broth, soups, salsa, jam, chili sauce, apple sauce, pickles... chicken and beef if you count growing them as from scratch We do a lot of scratch cooking.Sent from my SM-G950W using Tapatalk
Ha! I thought about including growing from scratch, but I didn’t want to hijack the gardening thread! My seed trays came this week and hoping to get romaine and some more herbs started next week.
oh, yes. i make pancakes from scratch. pancakes from a mix taste strange.
My mother set a good example about cooking from scratch, too.
My mom made almost everything from scratch. She just about died when I invited her and dad to dinner at my first apartment, and I served rice-a-roni.
Funny!I am so happy that my mother unconsciously taught me this kind of cooking.
Was that because she loved to cook or loved a clean kitchen?
So, I've made refried beans before but always kinda skipped the "refry" part thinking it seemed redundant and they've always just been meh.. mashed beans...ok but nothing special. Apparently that last step of putting them in the pan with oil and cooking liquid and reducing down is super important! So good!
And recently....limoncello.
that reminds me that I make vanilla extract... I buy vanilla beans, then as I use them, I stick the pods in a bottle of vodka the beans are super pricey, but so is real vanilla extract... I have not done the actual math on this, but it FEELS like getting relatively good bang for my buck
Soups, pasta sauces, gravy, salad dressings, stuffing.I have a bread maker, but don't eat enough bread to justify the time and effort. It does make the house smell good though.And recently....limoncello.
Caribou, it never occurred to me to make my own vanilla. I wonder how hard it is to grow.
Picote, I've made this recipe a few times in place of pita and it's SO good and keeps well in the fridge or freezer. https://www.kingarthurflour.com/recipes/soft-wrap-bread-recipe
Oh, that looks great! The pita turned out ok, but a little dry. I feel like I need a cross between naan and pita!
Def give that recipe a shot. It's so good. Really soft & pliable but holds up to fillings. More substantial than a tortilla but super easy as long as you have a couple of hours for the rising and resting required.
speaking of easy bread, focaccia is something I would never buy... it is WAY better straight out of the oven than it is from even the fanciest of bakeries, and so simple (no knead, easy shaping)I usually use this recipe: https://www.bonappetit.com/recipe/cracked-pepper-focaccia-with-truffle-oil but only half the salt it calls for
This is currently being devoured in our house. Super easy and delicious.
Maybe this is already covered in the thread, too lazy to check. But mustard is really easy to make. It's just crushed up mustard seeds and salt plus something acidic. Usually vinegar, but a white wine would work, either by itself or as an additional ingredient.
I tried something that looked pretty straight forward, but the flavor is just really off. DH likes the deli style mustard—not the super fancy stuff, but not the yellow stuff either. The ingredients on what he likes are super straight forward, so I thought it would be easier to replicate than it has been so far!
this is a great video from bon appetit : https://www.youtube.com/watch?v=8ktONdU_wXU (almost all of their videos are great)i would start with brad's method and experiment.
My mum used to make her own Baileys. Tasted really nice and way cheaper than shop bought. With which she also made ice cream.Recipes on line.
I had no idea you could make your own pimento cheese! And this is probably where I should confess that I never knew like to was a cheese. I always thought of it as a pepper. I tried another incarnation of mustard this morning. And another inedible batch. I’m trying to make a homemade version of boars head deli mustard, so I’ve been looking for recipes with horseradish. I think the horseradish I have may be super strong or off. There’s just no way what I’m making is edible. I made up half a batch and then added another half batch, minus the called for horseradish, but while not as bad, it’s still I might add another half batch and see if that makes it better.
are you using fresh horseradish or preserved horseradish?
It’s ‘prepared‘ horseradish, which is what the recipes seem to call for. I also have a cream of horseradish, which now I’m wondering if I should try that instead. The most recent recipe seemed to have potential if not for the way too sharp bite, so I thought diluting out the horseradish would help, but while it’s a little better, it’s definitely still off. I may try it again, but leave out the horseradish and taste before adding. Then at least I could add in small bits. FWIW, I love spicy, so if this is inedible, it’s way off. While it’s wasabi nose clearing spicy, it also has a really sharp off taste.
Does it have enough sugar? That's usually what mellows the acidic off taste I've found.Sent from my SM-G950W using Tapatalk