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Originally Posted by gaobest
(Post 32400437)
it’s a kids cooking class but most parents help or do it. My child liked the green beans; there’s less desire for steak and thus we have hummus and pita.
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Originally Posted by kipper
(Post 32399050)
I don't think I starved, but my mother still likes to relate the story of how, as a child, I refused to eat whatever was for dinner one evening. My grandparents came to visit after dinner, and I led my grandmother to my plate, sitting on the counter, covered with plastic wrap, and said, "Grandma, look! Mommy makes me eat cold food!" because my mother told me that, if I wanted a snack before bed, I would need to eat my dinner first. My grandmother flipped out at my mother over the thought of me eating cold food, and my mother replied, "It was hot when I put it on the table for her. She opted not to eat it then, so if she wants to eat tonight, she'll eat it cold."
I think the only time I was asked what I wanted for dinner as a child was at a restaurant. Just because your child expresses an interest in a food does not mean you have to indulge them. Oh, the horror! Virtual play dates and distance learning... What happened to just being a kid and not having everything scheduled? Yes, I seem to remember hearing that line as well. I just leave my toaster plugged in 24/7. One of the perks of cooking--you get to cook foods you enjoy and others don't get to have a say in it. I agree. Sounds like you are raising an independent child! Does she dictate what is for dinner? Is anyone using the shakes? |
the teacher sends an ingredient list and the recipe ahead of time. She’s a chef and I think she’s trying to do online classes. This time she offered an ingredient box that we fetched for contactless pickup. She has a really nice place but I’ll always buy her ingredient box when offered and I’ll sign us up for any cooking class she offers. Right now these are “free” classes but another mom wanted to take up a collection for her. I shipped 50 and the other mom told me I sent too much but that Mother’s Day brunch class taught me how to make scones and quiche Lorraine, which I’ll never ever need for any of us to ever buy. This is huge because I used to never hesitate to pay $4 for a scone or $15 for quiche and now i just know how to do it.
Originally Posted by kipper
(Post 32400520)
So, it's really a parents cooking class under the guise of being a kids cooking class?
most of the parents there for the Mother’s Day brunch cooking class were mothers, at 9a. I was stunned. here’s the Kit Kat - so rich that my family barely touched it today. Now getting ready to watch yo yo ma on yt live. https://cimg3.ibsrv.net/gimg/www.fly...9e493efe9.jpeg |
Originally Posted by corky
(Post 32400538)
I really don't have a problem with kids sometimes eating different food than the adults...palates take a while to develop and depending on the sophistication level of the parent's meals, I get a lot of kids not being there yet. I know that I eat a lot of things now that I didn't as a kid. But I would probably not cook a totally different meal every night but offer an alternative such as peanut butter sandwich or pasta that didn't require cooking or what the adults are having maybe without a fancy sauce. That being said, I do think it is important to try to get kids to eat as nutritionally sound as possible and that means the adults setting a good example and trying to have the kid eat at least one vegetable with every meal. But in gaobest's house, it seems that all three of them are eating totally different meals so no biggie I guess.
Is anyone using the shakes?
Originally Posted by gaobest
(Post 32400539)
I wouldn’t leave my child by the stove alone for an online cooking class. It’s different than an in-person kids cooking class, which my child has already done. But most of us parents probably already don’t adequately cook so a kids cooking class is my skill level.
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Originally Posted by kipper
(Post 32400591)
...
There's a difference between not leaving a child unattended by the stove and doing the cooking yourself.
Originally Posted by corky
(Post 32400538)
I really don't have a problem with kids sometimes eating different food than the adults...palates take a while to develop and depending on the sophistication level of the parent's meals, I get a lot of kids not being there yet. I know that I eat a lot of things now that I didn't as a kid. But I would probably not cook a totally different meal every night but offer an alternative such as peanut butter sandwich or pasta that didn't require cooking or what the adults are having maybe without a fancy sauce. That being said, I do think it is important to try to get kids to eat as nutritionally sound as possible and that means the adults setting a good example and trying to have the kid eat at least one vegetable with every meal. But in gaobest's house, it seems that all three of them are eating totally different meals so no biggie I guess.
Is anyone using the shakes?
Originally Posted by corky
(Post 32398826)
So you all three had the same thing for dinner? Yay!
Just curious..does your kid eat anything beyond cheeseburgers or is this just a phase?
Originally Posted by BamaVol
(Post 32398868)
Saturday is take-out for dinner.
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Originally Posted by gaobest
(Post 32400539)
the teacher sends an ingredient list and the recipe ahead of time. She’s a chef and I think she’s trying to do online classes. This time she offered an ingredient box that we fetched for contactless pickup. She has a really nice place but I’ll always buy her ingredient box when offered and I’ll sign us up for any cooking class she offers. Right now these are “free” classes but another mom wanted to take up a collection for her. I shipped 50 and the other mom told me I sent too much but that Mother’s Day brunch class taught me how to make scones and quiche Lorraine, which I’ll never ever need for any of us to ever buy. This is huge because I used to never hesitate to pay $4 for a scone or $15 for quiche and now i just know how to do it.
I wouldn’t leave my child by the stove alone for an online cooking class. It’s different than an in-person kids cooking class, which my child has already done. But most of us parents probably already don’t adequately cook so a kids cooking class is my skill level. most of the parents there for the Mother’s Day brunch cooking class were mothers, at 9a. I was stunned. here’s the Kit Kat - so rich that my family barely touched it today. Now getting ready to watch yo yo ma on yt live. https://cimg3.ibsrv.net/gimg/www.fly...9e493efe9.jpeg I love kit kats...can you post the recipe? |
Originally Posted by gaobest
(Post 32400437)
it’s a kids cooking class but most parents help or do it. My child liked the green beans; there’s less desire for steak and thus we have hummus and pita.
the recipe for harticots verd included bacon but my child didn’t want bacon and I’m extremely better off without it for cholesterol management. It’s bad enough that I was having steak Diane with a cream sauce. we got organic cherries at a grocer in Sf and they’re good. I read in Gourmet Retailer that Michigan had best cherries. I’m sure I’ve never had them because I’ve not yet gone there. i haven’t had potatoes for breakfast in ages but how are any of us in a hurry for breakfast :-) like, what do you have to do in retirement / Shelter after breakfast? just rhetorical but I always wonder what my poker friends are doing when they’re not on our Thursday night poker game. We all have nowhere else to go on a Thursday night. I’m in a hurry because I wake up hungry. I used to snack at night and since I cut that back, I wake up hungry. Plus, the earlier I finish breakfast, the cooler the temperature when I go out to walk. It’s in the mid 80’s by 10:30. |
Originally Posted by corky
(Post 32400763)
I agree that $50 is way too much but I guess it depends on how many classes. It doesn't sound like she is really geared towards classes for that age group but whatever. You can probably just read a recipe or watch the Food Network to learn how to make a quiche as you can so many other things. And I can cook almost anything and have been for years but that doesn't mean that I don't like going to a restaurant or sometimes buying something that I can make myself but just don't feel like it.
I love kit kats...can you post the recipe? I agree that I can learn to cook things on YouTube etc but the circumstances (her name; the baseball team together like this; the pseudo-social play date; knowing people who the teacher) make this more effective for me. I definitely use websites for recipes, as demonstrated for the roll-ppang, poached salmon, and corn-cherry scones Here’s the Kit Kat list:Kitkats *need 3 mixing bowls, 2 spatulas, one spoon, one rimmed 9”x13” baking sheet. 2 bags chocolate chips 1 26.5oz jar of Nutella 1c oil 2 1/2c. cornflakes ironically I didn’t get the email with the actual recipe - and when I fetched the ingredient box (actually bags), she included print-outs of the recipes and the parchment paper pieces etc. so cute. I’ll snap a picture of the recipe page and email it to you :-) |
https://cimg4.ibsrv.net/gimg/www.fly...433845e81c.jpg
Brie with crackers lobster claws with garlic /lemon butter Brussels sprouts with bacon baguette some cheap Trader Joe Chardonnay |
Originally Posted by corky
(Post 32400093)
I never precook roasted potatoes...maybe only if i was in a huge hurry.
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Originally Posted by bensyd
(Post 32401358)
I don't do it all the time, but you do get a better product if you parboil. Especially if you give them a toss in a colander between boiling and roasting.
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So for the Saturday cooking class, we parboiled the small baby potatoes and then smashed them. Our rather our child smashed them. That was cute.
Sunday supper: cheese pizza on multigrain crust with black olives, onion, and some cherry tomatoes cheeseburger sliders on roll-ppang oven fries - I didn’t parboil long enough kit kats for dessert (omg way way too rich!!) popcorn (Bob’s red mill - white) one grilled corn on the cob for me |
Originally Posted by corky
(Post 32401430)
See, my thinking is that the longer they are in the oven, the more brown and yummy and roasty they get. I can see if they were large potatoes but baby potatoes or fingerlings I would not parboil. I also like to smash each potato about halfway through so there is more surface area to get brown....do you ever smash to flatten each one and then finish roasting? It's good and fun to do.
Parboiling actually gives you a crunchier better finish than just whacking them straight in for a roast, at least IMO. I always toss them into boiling water when I want to parboil them for roasting. Basically my theory is that I want the outside to cook but the inside not to but putting them in boiling water not starting from cold the outside will start to "decay" (can't think of a better word right now!) but the inside wont have cooked. I learnt that from my mum, and Mum's roast potatoes are pretty damn good. |
Originally Posted by corky
(Post 32394448)
I am trying that Girl and Goat cauliflower recipe tonight except I don't have any pine nuts...mostly everything else I am doing though.
Originally Posted by gaobest
(Post 32393864)
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last night’s supper - cheeseburger sliders on roll-ppang, leftover poached salmon, Yukon gold oven-baked fries, and grilled corn on the cob. Maybe tonight - crab cakes (spouse), oven-baked russet fries, raw carrots, roasted cauliflower, leftover carnitas (me), cheeseburger sliders (our child). I’m out of plain roll-ppang so the sliders would have to be served on bays English muffins, White pita, or sourdough baguette (extremely unlikely - it’s so brutally hard). Or French toast for our child.
Originally Posted by bensyd
(Post 32401358)
I don't do it all the time, but you do get a better product if you parboil. Especially if you give them a toss in a colander between boiling and roasting.
Originally Posted by bensyd
(Post 32401523)
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Parboiling actually gives you a crunchier better finish than just whacking them straight in for a roast, at least IMO. I always toss them into boiling water when I want to parboil them for roasting. Basically my theory is that I want the outside to cook but the inside not to but putting them in boiling water not starting from cold the outside will start to "decay" (can't think of a better word right now!) but the inside wont have cooked... when you parboil your potatoes whole (not smashed), are you adding any oil or do they just roast crunchy because of the parboiling? I assume you roast at a high temp? parboiling is new to me - new as in 5/23/2020. In the past, may 23 represented the final time I saw Ride in concert in 1992 and boy was that smashing fabulous. But now 5/23 also represents the day I learned about parboiling potatoes. I probably never even visited this dining thread until 2020 although I’m sure I participated in the Caviar food delivery thread in recent years. I used to order much from caviar delivery :-) always loved it and now I no longer need it. Big yay. All that saved money - cost of a meal easily covers 2 days of groceries plus extra pantry inventory. |
Originally Posted by gaobest
(Post 32401731)
when you parboil your potatoes whole (not smashed), are you adding any oil or do they just roast crunchy because of the parboiling? I assume you roast at a high temp? And yeah, I usually roast at high temps with potatoes. 220c+ |
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