Dessert Recipe Swap

@mike808 well ok. All I know is his pie is delicious

Post your requests, and I’ll find something if I have it in my collection. Since these are family recipes, they date back to a time when game and seasonal produce was the primary source for ingredients.

They are a window into the time before refrigeration, distribution, and availability of anything, any time, anywhere became institutionalized and commoditized in the form of your neighborhood grocery stores, walmarts, and Costcos.

@mike808 suprise us with your favorite thing your grandmother made.

@tinamarie1974
Easy. ALL OF THEM. Everything she made was a treasure to have eaten, to know the tradition and history of the dish, and to have it in written form.

@tinamarie1974
Since it is the holidays, it is time for me to make the fruitcake cookies passed to me by my mother who got it from my grandmother. I remember it because she never wrote down the recipe (when you make it, you’ll understand why) and because it was something we grandkids could help with and there wasn’t anything in it that we couldn’t eat raw (er, “sample” for quality control reasons, of course) or that would stain or ruin any clothes.

Other favorite holiday dishes: oyster dressing, turkey gumbo (with the leftovers, of course!), and Coca-Cola salad.

@mike808 what is a Coca Cola salad?

@mike808 Ever considered digitizing that heritage for the world? My request(s):

• Something with okra, since I don’t yet understand it
• Any kind of method for spicing poultry/fowl? I’m very curious about rubs/seasoning in a traditional context.

@kizen99 @mike808 I wasn’t asked, but I’ll volunteer that frozen whole pod okra goes great on the grill.
Just buy a pack. When you’re ready to cook it, take it out of the freezer, spray it a little with cooking spray, then sprinkle it with Tony Chachere’s Creole seasoning.
Grill over medium-low heat turning every few minutes for maybe fifteen minutes until they just look done.
It’s very convenient if you’re already grilling something, and you can eat them with your fingers.

@kizen99 @Limewater I do the same with whole green onion stalks. Spritz with oil of choice (veg, olive) then sprinkle with just salt, s&p, or some Tony’s. Although the Tony’s will overpower the carmelized sugars in the green onions.

@mike808

Since these are family recipes, they date back to a time when game and seasonal produce was the primary source for ingredients.

One recipe in my grandmother’s cookbook (was a family one) says, when making baked beans, pick out all the foreign objects before you do anything else.

@Kidsandliz You still should. They’re referring to dried beans, not canned. There are often bits of non-bean things in the bag that were mistaken for a bean during processing. It happens a lot less than it used to with the automation used in Big Ag these days. There are machines that inspect each individual bean and reject anything that doesn’t weigh or look right, and do this incredibly fast and at massive scale to process and package them for the grocery shelves. They even have machines that do this for rice. I’m sure there are YT videos on them.

Usually doing your part means putting them in a pot and filling with water to see what floats and visually pick out anything that looks out of the norm. Then drain, rinse and into whatever you were going to use them for anyway.

When you’ve been making red beans and rice all your life, it just becomes part of the routine and not any sort of separate or special instruction. But it is a legit thing to put on the label for newbs and people from Jersey (looking at Emeril Lagasse).

@tinamarie1974 I’ll see if I have one, but since Chocolate wasn’t a traditional Southern food ingredient, I’m doubtful of finding one.

@tinamarie1974 Heh, I have a cheap plastic folder full of print outs just like this for stuff.

@Targaryen yup. Mine is a “recipe binder” but it is full of print outs and photo copies of family recipies.

@Targaryen @tinamarie1974
This recipe is suspect. Not a speck of butter. And I think the Steen’s is Emeril’s way of name dropping to make him seem as authentic as an episode of NCIS: New Orleans.

@mike808 @Targaryen well I only claim that it is delicious. You can draw any other conclusions you choose.

@Limewater That’s list is bull hockey.
I say, I say.

@Limewater Turtle soup sound good?

@Limewater @mike808 Actually…I have some alligator in the freezer…can you recommend something to use it in?

@mike808 Damn. It sounds great, but I would have put turtle on the list if I had remembered.
I’m basically looking for something that could be made reasonably kosher, though not necessarily picky about mixing meat and dairy.

@Limewater Yeah, that’s going to be tricky. The Cajuns were kicked out of Nova Scotia by the Protestant British because they were Catholic. Part of the legacy of the British not being too fond of the French supporting the colonies during the revolution.

As a result, not too much interest in things kosher in the land of the cochon de lait.

@amehzinggrace @Limewater
Here ya geaux.
Turtle soup
The title ingredient is pretty rare these days, even in Louisiana.

@medz My Mom used to pick up the giant cans of lemon pudding… such heaven for a kid!

Chocolate was good too but Dad liked lemon better so we had it more often.

@duodec that sounds delicious

@duodec I’ve made this one - https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies - the video for it is here - They rave and rave about it on the video. It’s good, but usually the more something is hyped up, the more I expect from it, and the more I’m disappointed. Anyway, could be a good starting point for you and creating your own brown butter cookie recipe.
ps. Consider adding a bit of espresso powder to the recipe, that boosts the chocolate power.

@duodec Is brown butter having a moment again? I had a brown butter latte in CA last summer, and it was so good, and I was like, is brown butter having another moment? And then I read an article on thetakeout.com about adding extra milk solids to brown butter, for some reason I can’t remember right now, but it sounded good. And THEN, yesterday at Whole Foods there was a display of brown butter chocolate chip cookies, and I was like remember that latte?! Basically, any cookie recipe with butter can and possibly should be a brown butter recipe.

Oh, here’s the article: https://thetakeout.com/brown-butter-solids-recipe-1838524270

@duodec @mossygreen I don’t know that brown butter ever went away - I make a pecan pie with brown butter in the filling that is pretty rockin. I agree with you, pretty much anytime you can add melted butter, it should be browned first unless you’re lazy.

@kalma @mossygreen @tinamarie1974
Did some digging in the forums. It was @seeds recipe that has been discussed and praised by those fortunate enough to taste them, but not as yet released from its veil of secrecy. That is the recipe I seek.

@duodec @kalma @mossygreen @Seeds @tinamarie1974
Is there something different in that recipe from the hundreds that turn up in a google search? Is the one on Serious Eats really that much worse in comparison?

@kalma @mike808 @mossygreen @Seeds @tinamarie1974
Darned if I know. Those who have tasted them have stated they’re the best.

I haven’t tried any other recipes except for making the classic Toll House recipe with brown butter; I liked the results (and they are noticeable) but I love toll house cookies using normal butter. I would be hard pressed to pick the better of the two and delighted with either one.

@duodec @mike808 @mossygreen @Seeds @tinamarie1974 Good Eats in “Three Chips for Sister Marsha” and Tasty “How to make perfect chocolate chip cookies” both have done a comparison of various ingredients to get different results. You could use those videos to help figure out why one recipe would be better than the next. (Or combine them to create your own perfect for you recipe)

@duodec @kalma @mike808 @mossygreen @tinamarie1974

That was my ex-wife’s recipe. I’ll dig around, I likely have a copy somewhere.

@duodec @kalma @mike808 @mossygreen @Seeds @tinamarie1974 here is a chocolate chip cookie calculator: https://www.chefsteps.com/activities/the-ultimate-guide-to-chocolate-chip-cookies-behold-the-cookie-calculator

@duodec @kalma @mossygreen @Seeds @tinamarie1974
We all know the real reason they are the best:

Someone else made them, and they were free.

@kalma @mike808 @mossygreen @Seeds @tinamarie1974
For me its someone else who I care about and cares for me, made them for me, and they are priceless.

Otherwise someone at work tossing me a pack of chips-ahoy would be the best cookies ever.

@mike808 your idea of what constitutes “dessert” is a tad disturbing

@tightwad The above is in reference to a side discussion upthread of posting some non-dessert recipes from my grandmother.

@mike808 Yes, then you brought liver into it…that was just a step too far

@tightwad What? You don’t … save the liver?
/youtube SNL julia child

@mike808 I love, love, love creole cream cheese ice cream.
/youtube finish what you started

I think this might be a recipe for dressing. Maybe for stuffing peppers with? I would add rice, and I’m sure my grandmother wouldn’t list that as an ingredient since rice was a staple, and in everything anyway. Cooking was “start a pot of rice”, and then you figured out what to cook to go with it.