Joy of Cooking

@livesimpleread Oleo is an old term for margarine. (Sorry for the late reply! We’re not on here very often.)

@TheJoyofCooking What is oleo? Crisco? Is there a substitute?

@enderpotion Beautiful!

How the Joy of Cooking gave me the joy of cooking for others. (Yes, even for my mother-in-law!) @TheJoyofCooking ukiahdailyjournal.com/2023/11/24/how…

@venetianblonde Those pages look well-loved 🙌🏻

Thank you at every holiday to the Rombauer sisters and @TheJoyofCooking It's béarnaise time again!

To find out how the recipes for 3 Thanksgiving staples have changed over the years, @washingtonpost reached out to John Becker, editor of @TheJoyofCooking & great-grandson of original author Irma S. Rombauer, who self-published the first edition in 1931. spr.ly/6010uaCGm

THE cooking resource to have with you in the kitchen for generations—@TheJoyOfCooking is only $2.99 in ebook for a limited time, here for all your Thanksgiving prep needs! 🦃 spr.ly/6011uaCHR

@dibartz Sorry! We're not on here much anymore. We have not personally tested this one (your 1975 edition was the last to include it.) As luck would have it, one of our copies has a note penciled into the margin by a previous owner: "Very good! 275° — 25-30 min."

@nicmillerstale @wordloaf 👋

@TheDrewStarr Hi 👋 We’re taking a bit of a hiatus (not that we were ever all that prolific in the first place). 99% lurking on this app, some posts on IG every now and then.

@TheDrewStarr Ah yes, the infinite oregano hack

@wordloaf @KitchenAidUSA Wow, this guidance is in the manual for the 6 qt. pro model too. Amazing.

@gastropoda Nice! Chocolate oat?

⁦@TheJoyofCooking⁩

@mariayagoda Edibles for sleepy time, weighted blanket for anxious time, loose and comfortable t-shirts for infusion days if you're getting a port. If they give you dex to help with nausea, be especially gentle with yourself on days 4-5 of the cycle. DMs open!

@theJulieAWard Totally agree as far as caramelized onions go, but we actually reduced the cooking time of this step from the 1997's tortilla española recipe to 10 minutes in our most recent edition. Caramelized? No, but they do get soft and golden in that time (on most stovetops, in most pans).

@sfchronicle “Here’s to you Mrs. …”

"Joy of Cooking" author Irma Robinson was related to the famed family behind Napa's Rombauer Vineyards. trib.al/rCHyqEU

@wordloaf Ha! Funny you should mention that. We couldn’t help coming up with several pun titles, told her, and she said she intentionally avoided puns 🤷‍♂️

@wordloaf Looks fascinating! A friend of ours also published a book recently that speaks directly to your predicament: tinyurl.com/2p86kac3

@leahwrenn @WormEguy Powdered sugar and confectioners’ sugar are the same product. The fineness of the sugar is the main benefit, as it more readily dissolves.

@WormEguy Worth noting: 1) only 2 tablespoons of this mixture are used per drink. 2) the only other ingredients going in there are hot milk/coffee/water and booze.

@WormEguy You're right, this was a mistake on our part. When we tested the 2006 recipe, we found that it made enough "batter" for 40 servings (way too much, in our opinion). We also felt that the batter needed to be sweeter. We will retest and issue a print correction ASAP.