Comments on: About http://theteachercooks.com Cooking and Teaching Mon, 26 Jul 2010 18:48:16 +0000 hourly 1 http://wordpress.com/ By: theteachercooks http://theteachercooks.com/about/#comment-3315 theteachercooks Mon, 03 May 2010 13:30:44 +0000 #comment-3315 It is easy to make. Would everyone enjoy Banana Pudding? I sure can whip some up! It is easy to make. Would everyone enjoy Banana Pudding? I sure can whip some up!

]]> By: The (former) basketball scorekeeper http://theteachercooks.com/about/#comment-3311 The (former) basketball scorekeeper Mon, 03 May 2010 13:08:28 +0000 #comment-3311 Your students did great!! Congrats to them all for their creativity in serving the pudding. I think they even put Southern Living Magazine to shame. Once again, makes me wish I was still working down the hall so I could sample. Any chance we will get this at book club??? :) Your students did great!! Congrats to them all for their creativity in serving the pudding. I think they even put Southern Living Magazine to shame. Once again, makes me wish I was still working down the hall so I could sample. Any chance we will get this at book club??? :)

]]> By: Sherry Walker http://theteachercooks.com/about/#comment-3082 Sherry Walker Sat, 17 Apr 2010 04:08:26 +0000 #comment-3082 Thanks for getting back to me. I think I discovered my problem. I made another cake a few days later and, while putting the batter in the pan, some got on my finger and I licked it off. Of course, I know I'm not supposed to do that because of the raw eggs, but old habits are hard to break. Anyway, I noticed that it tasted salty and my recipe doesn't have any salt in it, so I started checking around. I found that "someone" had put self-rising flour in my canister. I'm still not sure how that happened, because I don't usually buy self-rising flour. Since I thought I was using plain flour, I had added the baking powder, as called for in the recipe. I think that may have been the source of my problem. Your tuna recipe looks great--can't wait to try it. Thanks for getting back to me. I think I discovered my problem. I made another cake a few days later and, while putting the batter in the pan, some got on my finger and I licked it off. Of course, I know I’m not supposed to do that because of the raw eggs, but old habits are hard to break. Anyway, I noticed that it tasted salty and my recipe doesn’t have any salt in it, so I started checking around. I found that “someone” had put self-rising flour in my canister. I’m still not sure how that happened, because I don’t usually buy self-rising flour. Since I thought I was using plain flour, I had added the baking powder, as called for in the recipe. I think that may have been the source of my problem.

Your tuna recipe looks great–can’t wait to try it.

]]> By: theteachercooks http://theteachercooks.com/about/#comment-3075 theteachercooks Wed, 14 Apr 2010 11:59:22 +0000 #comment-3075 Thanks so much for stopping by. Sometimes pound cakes can be tricky. After buying a new range and a new mixer it has taken me quite a few tries to get the same results with a tried and true pound cake recipe that I have been using for years. I did read that you should not grease your pan with butter. They gave no reason why or what would happen. Maybe that is the answer to your question. I will look further and let you know. Thanks so much for stopping by. Sometimes pound cakes can be tricky. After buying a new range and a new mixer it has taken me quite a few tries to get the same results with a tried and true pound cake recipe that I have been using for years. I did read that you should not grease your pan with butter. They gave no reason why or what would happen. Maybe that is the answer to your question. I will look further and let you know.

]]> By: theteachercooks http://theteachercooks.com/about/#comment-3073 theteachercooks Tue, 13 Apr 2010 22:35:38 +0000 #comment-3073 Making pound cake can sometimes be frustrating! I bought a new range and a new mixer and it has taken me a while to make my tried and true pound cake recipe the same. About the butter I did some reading and one source said not to use butter. Was your cake edible? Sometimes the ones that fall taste great! Thanks for stopping by and if I get more information I will send it your way. Making pound cake can sometimes be frustrating! I bought a new range and a new mixer and it has taken me a while to make my tried and true pound cake recipe the same. About the butter I did some reading and one source said not to use butter. Was your cake edible? Sometimes the ones that fall taste great! Thanks for stopping by and if I get more information I will send it your way.

]]> By: The (former) basketball scorekeeper http://theteachercooks.com/about/#comment-3014 The (former) basketball scorekeeper Sat, 10 Apr 2010 13:38:05 +0000 #comment-3014 Hey WL, I have a friend who loves beef stroganoff and I would love to make this for her on her birthday. First I have to show my ignorance - what is kitchen bouquet? You may have talked about this before in another recipe but I missed it. Selective reading as opposed to selective hearing? Thanks, and see you soon. V Hey WL, I have a friend who loves beef stroganoff and I would love to make this for her on her birthday. First I have to show my ignorance – what is kitchen bouquet? You may have talked about this before in another recipe but I missed it. Selective reading as opposed to selective hearing? Thanks, and see you soon. V

]]> By: Sherry Walker http://theteachercooks.com/about/#comment-3009 Sherry Walker Thu, 08 Apr 2010 02:43:16 +0000 #comment-3009 I love the recipes I've seen on your site. I have a question and don't know if you're able to answer it, but maybe some of your readers are. I made a pound cake today (same recipe I've used for years without a problem). When I checked it the first time, it had risen to the top of the pan, but looked very soupy. When I checked it again 15 minutes later, it had totally fallen in (like 2 or 3 inches) in the middle. The only thing that I did different was that I used butter to grease my bundt pan before I floured it, since I was almost out of Crisco. Any ideas? Thanks. I love the recipes I’ve seen on your site. I have a question and don’t know if you’re able to answer it, but maybe some of your readers are. I made a pound cake today (same recipe I’ve used for years without a problem). When I checked it the first time, it had risen to the top of the pan, but looked very soupy. When I checked it again 15 minutes later, it had totally fallen in (like 2 or 3 inches) in the middle. The only thing that I did different was that I used butter to grease my bundt pan before I floured it, since I was almost out of Crisco. Any ideas?
Thanks.

]]> By: Ms. P http://theteachercooks.com/about/#comment-2290 Ms. P Sat, 13 Feb 2010 16:09:17 +0000 #comment-2290 Wow! I am a newer FCS teacher who is inspired by your work! It is a lot of work to organize a class that involves foods labs. You have certainly succeeded. Your students are very lucky to have a teacher as passionate and innovative as you. I am pleased to have come across your work and plan to incorporate some of your ideas into my own classroom. I plan to return to your blog to help me become a better teacher myself. Please keep sharing your expertise and knowledge as you are teaching much more than just your students with this site! Thank you for your ideas! Wow! I am a newer FCS teacher who is inspired by your work! It is a lot of work to organize a class that involves foods labs. You have certainly succeeded. Your students are very lucky to have a teacher as passionate and innovative as you. I am pleased to have come across your work and plan to incorporate some of your ideas into my own classroom. I plan to return to your blog to help me become a better teacher myself. Please keep sharing your expertise and knowledge as you are teaching much more than just your students with this site! Thank you for your ideas!

]]> By: The (former) basketball scorekeeper http://theteachercooks.com/about/#comment-2226 The (former) basketball scorekeeper Wed, 03 Feb 2010 13:20:12 +0000 #comment-2226 Was the La Bete Noire what you served us at book club? It was fabulous and I think everyone agreed to that! How easy is that recipe, even a non cook like me can do that! I continue to love your website and all the recipes and instructions you give to all of us. Most of them are easy, but even the more complicated ones are easier with your instruction. Too bad you weren't my high school Home Ec teacher. Was the La Bete Noire what you served us at book club? It was fabulous and I think everyone agreed to that! How easy is that recipe, even a non cook like me can do that!
I continue to love your website and all the recipes and instructions you give to all of us. Most of them are easy, but even the more complicated ones are easier with your instruction. Too bad you weren’t my high school Home Ec teacher.

]]> By: Kim Skouras http://theteachercooks.com/about/#comment-2154 Kim Skouras Tue, 26 Jan 2010 19:57:31 +0000 #comment-2154 Hi! I finally figured out your blog and I think your blog and experiences on here seem divine... No wonder...I can't cook. I should have stayed in your class longer. I won't starve and I haven't missed any meals, but I won't impress anyone with my cooking. I like keeping up with you on FB and I will follow you on twitter. Never can turn down a good GA recipe. All of yours seem delicious. Take care... a teacher cooks, how clever! Hi!

I finally figured out your blog and I think your blog and experiences on here seem divine… No wonder…I can’t cook. I should have stayed in your class longer. I won’t starve and I haven’t missed any meals, but I won’t impress anyone with my cooking. I like keeping up with you on FB and I will follow you on twitter. Never can turn down a good GA recipe. All of yours seem delicious. Take care… a teacher cooks, how clever!

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