cakes
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Posts posted by cakes
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We have added beef suet to the pan to give us enough fat to make the pudding. I would not use substitutes, no matter how much I like butter. The pudding needs to be done in a very hot oven, probably too hot for butter.
Cakes
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There is/was a drink here in Sarasota that is called a Whisper and was created by a restaurant owner that had had two places, both called The Whisper Inn.
We made the mistake of ordering two of them at a nice place and they tried to look it up with no luck. It is kind of a Smith and Kerns drink.
After the debacle I googled Whisper and found all kinds of completely different drinks, none of which were what we were after.
I thought Smith and Kerns was a well known drink also, but.............
Cakes
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Sad day for hunters with the slaughter in Wisconsin. What are these people thinking?
Anyway, real duck season is in full swing. I will be hunting Fri-Sat in Delaware. Wish me luck.
The question is what was that person thinking. It was not a gun fight it was a multiple murder.
Cakes
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How about hummus? After all it is could be called garlic peanut butter.
Cakes
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okay, i have a really stupid one.
for the life of me, i can not properly poach an egg. how do you do it?? i've googled endlessly for the answer to this riddle, added vinegar to the water, and dipped the edge of my bowl into the boiling water in order to slide the raw egg in slowly rather than just dropping it in, but alas, the boyfriend and i are stuck on scramble. and please don't tell me to get one of those poaching trays. i spent way too much time scrubbing his grandmother's after she made us breakfast one morning... why do those things get so damn messy? wait, don't answer that. just tell me how to poach an egg.
please.
The trick is to parboil the eggs before you crack them. You have the water at boil anyway so it is not a chore.
Poke a very small hole in the big end of the shell. Lower the eggs into the boiling water carefully. Time them for 15 to 20 seconds and then take them out.
Now crack the eggs into the water and cook until they are done. I don't time them, I just observe how wiggley they are. When I take them out I sop up any water with a paper towel before I "plate" them. The result is perfect poached eggs.
Thank you Julia Child.
Cakes
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And as for tomato sauces...gee, I can not remember EVER having had a bad one! Can you?!
You have obviously never been to my ex-mother-in-law's.
And patti, terrific observations on the English language. Everyone has their own interpretation of every word.
For instance, is a myriad more than a plethora, or less?
That's easy. A plethora is more than you need and a myriad is more than you can imagine.
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We had a ceramic cook top at the last house, don't remember the brand, GE I think. I am a fan of gas over electric but I liked it. It was quick to heat up, had very accurate temp control. It didn't like some of our old favorite pans.
It had a capacity of 1 quart as far as spills, never had anything run on the floor.
As far as cleaning, Soft-Scrub, Barkeepers Friend, or Bon Ami.
Cakes
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Thank god I'm an atheist.
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As many of you know, Peter Coors is running for Campbell's seat in the Senate.
Is the Coors family still strongly right wing? I remember that the company (or its owner) supported Reagan in the 70's. The Molson's are probably more liberal.
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I find it very interesting that there are 2 different ways of doing green beans that are being promoted. There are those that blanch and eat them crisp and there are those that cook the bejesus out of them.......southern style.
I am from the midwest and I like my beans done. Simmer them until they are tender and no more. Serve with butter and maybe sliced almonds as a garnish. I like a lot of the juice along with them so I prefer them in a separate dish.
I enjoy a good green bean cassorole also.
Cakes
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We have a side by side, mainly for the ice thru the door. The estimated cost to run it for a year is $39! These things are so much more efficient than they were just a few years ago. Who cares if one is more effiecient than another, how much could it be?
The joke is that Sears recommends changing the water filter twice a year.........the filters cost $39.
If we had a separate ice machine we would have gone top freezer.
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I too remember the 4 squares.
We have a terrible problem here in Florida with them going stale. It is very frustrating. I get very irritated with the packaging, the sleeves are designed to not close back up. If we open one we usually just throw it when we are done.
There is a delicacy that I have not seen mentioned yet. Most of the casual sea food resuraunts have the little packets of saltines on the table along with butter and cocktail sauce (ketchup and horseradish). Put a big gob of sauce on the saltines, if you want to be decadent slather it with butter first.
Someone was saying rude things about the fat free ones. They are not that bad and keep better than the standard ones. A very tasty and relatively healthy snack is fat free saltines and hummus. My wife got serious with Weight Watchers and needed a snack. I worked out a hummus recipe and we would have it on the fat-free crackers. Very satisfying and tasty; tastes too good to be good for you. I can't tell you how many batches of hummus I made.
Cakes
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And you think that oysters are humanly killed?
Cakes
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Unwashed eggs keep longer. I read something a long time ago about storing eggs in a barrel with glycerin (I think) and they will keep for years. It was a survival thing. One point they made was to NOT wash the eggs.
Cakes
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Southern cows go mew?
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I love my little Swiss Army knife but there are too many nooks and crannies for using on food every day. That is why I recommended the Buck or Gerber; you could toss them in the dishwasher or scrub them up with a brush.
Cakes
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Robert Heinlein is one of the most recognized and prolific science fiction authors. Grok is a concept from his novel Stranger in a Strange Land. Grok cannot be defined, you have to read the book.
If you are one of the many that turn their noses up at sci/fi, I suggest reading Heinlein. I swear that my mother, to this day, has never read any sci/fi and she reads almost anything. She is proud of it?
Cakes
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Both Buck and Gerber have mini folders that have stainless blades and nylon handles that lock open. The cost is less than 20$ so you won't have an attack when airport security confiscates it.
Cakes
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I was taught by a Greek chef that you never hand a knife directly to someone....you have to put it down near them and let them pick it up. Otherwise the ungrounded metal will cause a fight between the two.
I don't believe it, but I remember it, and I pass it on for your amusement.
I suspect this is a safety thing. As a Boy Scout I was taught to always present the handle of the knife to whoever I was handing it to. Setting it down would be even safer.
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Can anyone confirm or deny that boiling wine corks with octopus makes them more tender? I think this is a pretty wide spread custom/superstition amongst Mediterranean peoples that eat a lot of octopus (i.e. Greeks, Spaniards, Portugese).
I guess in the end it's kind of like of like what Grandma used to say about chicken soup, "It couldn't Hurt!"
Why would you care if your wine corks are tender?
Cakes
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Stone,
I think my previous post about whole wheat fits with what you are after. I want to add wild rice that is prompted by another topic on this forum. My wife has relatives that live in northern Wisconsin so I have been treated to wild rice numerous times.
I don't like it. Please don't waste it on me.
Cakes
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Whole wheat bread, or waffles, bagels, or whatever. I don't like it. I end up eating it and have for years but it just tastes raw to me.
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Tuna is a childhood thing...my mother took two cans of tuna in oil (back then that's the only way it came), squeezed in the juice of half a lemon, and slathered it with Miracle Whip. Any kind of tuna except grated--thank heavens they don't seem to make that catfood stuff anymore. We ate it on hamburger buns--don't know why, because we ate hamburgers on bread.
Nowadays, I use the foil packages--much more taste than canned IMO--of tuna in whatever oil it comes in, lots of lemon juice and Hellmann's. Usually eaten on some kind of wheat or oat bread.
No pickles. No tasteless, water-packed tuna.
Oh, and my idea of a tuna melt? Use above mix, top with cheese and LOTS OF GRILLED ONIONS, between two slices of bread buttered on the outside, grilled. That's the way I first ate it and can't imagine it without the onions and grilling. Those of you who caramelize onions could sub them for grilled onions. It's all about the onions.
Grated tuna, ugh! When I was a bachelor I would make tuna sandwiches and mash up the nice big chunks. So I thought why spend the money if I am just going to mash the tuna up anyway so I bought grated. Cat food is a very good way to describe it although a lot of cats I have known would not eat it.
Cakes
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No. I am a human being. I am an omnivore as are all human beings.
Cakes
More efficient blanching?
in Cooking
Posted
I think it was Sara Moultin that heated a soldering iron (big piece of copper with a handle) and plunged it into the pot with the veggies to bring the temperature back up quicker.
Makes a lot more sense than rocks or ball bearings.
Cakes