12-08-2006 04:16 PM
A low-alcohol, sweet, golden wine made from glutinous rice. Essential to the Japanese cook, mirin adds sweetness and flavor to a variety of dishes, sauces and glazes. It's available in all Japanese markets and the gourmet section of some supermarkets. Mirin is also referred to simply as rice wine .
12-09-2006 09:49 AM
Also, that poaching liquid can be used for meat or poultry as well (upping the soy sauce a little) and is great with some dried chilis added. Yum! Gotta cook! If you try it share your review here.
12-10-2006 01:12 PM
12-10-2006 03:32 PM
75th Anniversary Edition
Joy of Cooking
12-23-2006 04:39 PM
Gooseberry pie and gingerbread cookies, so far. The book is clean. It is an excellent source of basic recipes. Mostly, it is a good source-book.
12-23-2006 05:52 PM - edited 12-23-2006 05:52 PM
Roll out and line your pie pan with pie dough (prepared and stored in freezer in advance)
Get 4 cups of fresh gooseberries prepared by hulling and removing the stems (or 2.5 cups of canned berries along with a cup of fruit juice). Combine in a small bowl about one cup of sugar, 1/4 cup of all-purpose flour, and 1.5 tablespoons of lemon juice. (If you're using canned berries use 1.5 tablespoons of tapioca instead of flour, no lemon juice, and a little less sugar.)
(My mother is also putting in cinnamon and tapioca as well as flour, sugar, and lemon juice with fresh gooseberries that were stored in the deep freeze over several months.)
Drizzle and pour all these mixed ingredients over the gooseberries in a larger bowl and gently stir until well blended. Let stand for 15 minutes.
Preheat oven to 450 degrees. Pour all the gooseberry filling into the pie shell. Dot with 1 or 2 tablespoons of butter. cut out strips of extra pie dough to make a lattice crust. Weave the lattice strips in and out of each other on top of the pie. Finally, brush the lattice crust on top with raw, beaten egg. Bake the pie at 450 degrees for 10 minutes; then reduce the oven temperature to 350 and bake for an additional 35 - 40 minutes or until golden brown. Let it cool for a while on the kitchen counter before storing it in tupperware.
Message Edited by gwillis01 on 12-24-200611:37 AM
03-30-2007 11:34 AM
The most well used page in My Copy is the page for making Pancakes. The second most well worn is the page for making biscuits. Both are well splattered with milk, egg, flour, and butter stains from over the years.
My Favorite Recipe is Country Captain, a curry dish which reminds me of a sweeter version of General Tso's Chicken.
My second favorite recipe is for the 10 Boy Curry. Chicken curry served over rice with 10 different toppings such as raisins, pineapple, peanuts, sunflower seeds, chopped onions, coconut, etc. served in bowls and passed around the table.
Message Edited by Skyler97 on 11-21-200605:32 PM
07-25-2007 08:25 AM
What are your or your family's favorite recipes from Joy of Cooking? Which pages are the most splattered and stained? Do you have any notes
about certain recipes scribbled in the margins, old newspaper clippings, or family photots tucked away between the pages?
Message Edited by BookClubEditor on 11-15-2006 02:57 PM