This is a new attempt at Blogging for me. I did attempt once, a long time ago. I discovered this when I tried to sign up for this blog. My first blog was a one sentence, "lets see how this new technology works" blog that I never went back to. Who knows how long ago that was. Since the title was in Arabic, I assume it was during my undergrad years. So this time, following the advice of my favorite graphic designer- that blogs should be about something, I will make a real stab at this. Considering I will actually finish an MS degree in three weeks, I may need something to do. So my topic is Mormon Cooking. I am sure some are confused. Some might think I mean to post funeral potato recipes and others might think I intend to create a new multi-level marketing company that uses LDS connections to build your network, while others may wonder what Mormon Cooking is.
So I suppose it is only fair to define what I mean by Mormon Cooking. While I have a great love for green Jello salads and freezer meals, this is not that kind of site. As a Mormon and a self proclaimed good cook, I wanted to share my triumphs and tragedies in the kitchen. I found a chain of blogs about food the other day and have enjoyed perusing them. I feel like I would love to be connected to that scene but I have two hang-ups: 1. I am not a pro-chef by any means and 2. Alcohol. It seems that every "good" cooking site, book etc. is more focused on how to use good booze to enhance food rather that just cooking food. Considering my faith's avoidance of alcohol, I wanted to post how I cook delicious food "sans Alcholia". So thus the premise of my blog was born. I will attempt to provide recipes, ideas, and thoughts on cooking - that negate the need to sneak into a liquor store, hoping no one in your Ward sees you, in order to make new and delicious food. If you came here looking for funeral potatoes I am sorry, I have never made them. Hopefully though I will have something to share. Until next time. . .
6 comments:
Yeah, I got quoted.
Thats right and I go my first comment.
Great idea for a blog. I'm attempting Alton Brown's Pantry Raid II tomato sauce but it calls for sherry. He makes an extensive argument for why alcohol is sometimes necessary in cooking. I would prefer not to use it. Can you give me some advice? We'll just say my wife is a little more orthodox on the caffeine/alcohol in cooking questions.
Thanks for the post. I have heard Alton's argument about the alcohol soluble stuff in tomatoes and he is probably right. He has also stated you can leave them out. It wont taste exactly the same but you wouldn't ever know the difference. I personally used to use wine and then realized it would be hard to justify that to my kids. Regardless of how you say it, they still understand that daddy has something the prophets speak against in the cupboard. Anyway, now I use either white or red grape juice if I really need something else in there. I know it is not the same but I don't care. I cook for me. I have substituted nice grape juices for wines and don't feel left out in anyway. Fight the power! Thanks.
Thanks for the response on Alton Brown's tomato sauce. So how do you deglaze the pan with the tomatoes if you don't use wine? Is this where you'd suggest using a high quality grape juice? Or do you just omit the deglazing step? The recipe also calls for sherry vinegar. I've used red wine vinegar for years without thinking about it but the sherry vinegar made me think. There's no alcohol in those is there?
Thanks,
Shawn
Yeap. I would use that juice. If not eater or broth deglazes as well. As for Vinegar the bacteria consumes all the alcohol so it is safe to use. I would die without Malt Vinegar for my fish and chips.
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