Traditional Foods & Customs You Grew Up With

StillWild
Hosted by Donna Graffagnino
Group active since Wed, Jan 08, 2014

Share your stories of family, faith, history, and local traditions that define you. Add your favorite recipes from your childhood, those that have been handed down for generations, and those that you've later adopted as your own.

Every region, every culture, every family has its own way of cooking, storytelling, living, and holiday traditions. This is who WE are - a true melting pot of unique and very special people, recipes, and customs.

This group is open to talk about anything you want, the floor is yours!

Enjoy!, C'est ci bon, Bon Appétit!, Buon appetito!, Guten Appetit! Mahlzeit!, Gow dty vee dty fondagh!, be'te-avon, Smaklig måltid!, ¡Buen provecho!, Prijatnovo appetita!, Ith gu leòir!, Vel bekomme!, Bonum appetitionem!, jal meokkesseumnida, douzo meshiagare, Smakelijk!, Mwynhewch eich bwyd!, Velbekomme!, bil hana wish shifa'!, besseha, Smaaklike ete! Lekker eet!, Thokoleza ukudla!



 

Mardi Gras Memories

StillWild
By Donna Graffagnino
Tuesday at 6:39 PM
Canal Street in New Orleans - c. 1908

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Mardi Gras Memories

StillWild
By Donna Graffagnino
Tuesday at 6:15 PM
Canal Street in New Orleans - c. 1908

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3 Ways You Should Think Like a Chef

StillWild
By Donna Graffagnino
Tuesday at 3:58 PM
dish.allrecipes.com/...&eaid=8069189

By:Noel Christmas

...You don’t want to cook like a chef, you want to think like one instead. That way, there’s no new techniques or fancy equipment. You just think about dinner a bit differently. Here are 3 quick ways to get started.

Start at the Beginning

Don't sweat fancy cooking techniques if you want some restaurant-style food at home. Just start thinking like a chef in 3 simple ways, and you'll be amazed how easy dinnertime can be.

Make Daily Specials

Here’s a restaurant secret: those daily specials? They're usually leftovers. Not to get too “profit & loss” here, but restaurants have to use all the ingredients in the fridge to be successful.

So, if you make Awesome Red Wine Roast Beef on Tuesday , you can do more than reheat the leftovers for lunch. You can turn it into Jennifer’s Burgundy Beef Stew the next day. This isn't just something restaurants do every once in a while; it’s what they do every day.

Use Par-Stock

You watch cooking shows, right? Ever wonder how they choose those recipes so fast? It’s because they have a bunch of ingredients already cooked in their kitchen. It’s called par-stock, and it precisely why they make a whole pasta dish in 10 minutes, while you spend 25 minutes just getting the pasta to al-dente.

So, take an evening and cook some White Rice or boil some pasta to store in your fridge. That way, decisions are easier, and so is dinner.

Mise en Place

It’s a fancy-sounding word (meez-en-plahz) with a simple meaning: Do The Prep First! Just like par-stock makes a recipe faster, so does a prepping ahead and setting it all out in order. And, yes, tiny little bowls and ramekins are your new favorite things.

Chop and measure before you turn on a burner (or while the oven is pre-heating). Then when it’s time to cook, you’re all about the recipe, not all about scrounging the ingredients together as you need them.

Wait, I’m Just a Home Cook

You just want some fantastic, memorable meals that don't take forever to make and that is why you want to think like a chef. It’s the freedom to make the meal you see in your head, not just the one in your recipe box.


Welcome Newest Members!!!

StillWild
By Donna Graffagnino
Tuesday at 3:53 PM
Thank you for being part of our group and feel free to post anything you like, ask questions, tell us what's going on in your part of the world, or just what you're cooking right now.

Right now it's Mardi Gras in New Orleans!

Easy King Cake

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Just Noticed the Thumbs Up!

StillWild
By Donna Graffagnino
Monday at 3:19 PM
YAY! Finally we have our own "Like" button. I love it!!!