ladyyoung98

my mother was a great cook so i dont really have any bad food stories growing up..at least not from her...however when the family moved to arizona from texas when i was 17... westayed with some of my stepfathers friends and the wife was an atrocious cook....her idea of good cooking was to cut up hot dogs....cut up cabbage...trow it in water and boli the hell out of both..she called this garbage...hot dog soup..... im thinking she had no taste buds at all

i would tend to think you could get them at acemart as well...and probably the liners either at the webite you provided the link for or perhaps acemart as well...any restaurant supply place is likely to carry them...not just acemart..im not sure where you live so you might want to try your local yellow pages for restaurant supplies

bagels with cream cheese croissants sausage and cheese croissant

I don't dispute that I have an iron stomach, I can chow down on a bowl of habaneros in hot sauce and blue cheese and not feel it in my gut later, but the ham and turkey in question still smelled fine. Generally I go by the smell/feel taste. If it smells funny or is unacceptably slimy (and isn't supposed to be slimy) I toss it, if not, it is still fair game. Only thing I ever got sick from food-wise was some Italian sausage I cooked up over a year ago that I didn't manage to cook very thoroughly. Oh well, live and learn, I still love Italian sausage and do my best to make sure I don't leave it medium-rare now ;). I thought of another odd food-quirk my roomate has: he won't eat any pizza that has any vegetable on it. ← he does realize that the sauce used on most commercial and restaurant pizzas is made with tomatoes of some kind right?

i think its called food tunnel vision..obvioulsy he isnt a foodie....

magic...when im trying out a new recipe or creating a new one and and it happens to come out great

i dont see why you could not as long as you were careful not to burn them

fried chicken and onion rings and not very often

when i was a kid my sisters thought i was weird for putting cheese on a hot dog...im thinking i must have been ahead of my time as its now perfectly accpetable and if im not mistaken i think they have hot dogs on the market that do have cheese in them...so i dont think there is any wrong way to serve a hot dog...i think its a matter of personal taste

when you spend two days doing prep work for a special valentines dinner for your sweetheart....and at dinner you discuss adding the entree to the list of foods you want to make for your next christmas party.....

heres one i ran across not too long ago at the mcelhenny tabasco company in louisiana...jalapeno ice cream...i was reluctant to taste it as i thought ice cream and jalapenos didnt belong together...but i got brave and tried some..turned out great...vanilla ice cream with just a little bite

Oh dear god. Why not just add miracle whip? *shudder* If you need to pass something thick, a good tip is to have a large square of muslin, put it in a bowl, pour/dollop your sauce/ganache/whatever on to the muslin, gather up the corners, and squeeze - instantly, it passes through and all the lumps disappear. ← muslin?...is that the same as a cheese cloth?

for gyro think hero...thats how iv e heard it pronounced in many a greek restaurant gnocci ive always heard it pronounced as nochee

ive always heard it pronounced like fo...as in fe fi fo fum.......

i think the biggest change for me wasnt so much in how i cook but in learning that some of the things i was already doing actually had names associated with them that i never knew about.... when my finace and i first started dating...id already been cooking for a lot of years..not at the professional level but was really wanting to go in that direction someday... my fiance is a wonderful cook/chef..even though at this time it isnt his normal profession...but we are both heading in that direction...he has taken many cooking classes and s far as im concerned he is a first class chef... when we started dating he was and still is the perosn who lets me know what a thing means if i dont know it... for instance i had no clue what braising was but i kept seeing it mentioned here on eg...so i asked him to tell me exactly what brasiing was as i wanted to know if it was something i already do...turns out i already do it... my fiance is my best loving guide for me... we bounce ideas off one another...makes suggestions for recipes we may be working with.... i can count on him to give me constructive critisism which is something i really want to have ...i want to know if something ive made needs something more or if something in it isnt working right ..what can i do to make it better and i enjoy it....frankly i never really had anyone til him that i could bounce ideas off of so that too is something that has changed for me as well...up until he and i started dating i didnt know anyone who had the same high interest in cooking that ive got...not even my mother who used to create miracles.....lol...i am happy to say that my fiance truly is the best thing to ever happen to me in my life and id not trade him for anything

ok i admit that ive not worked with pastry cream very often..and not for years...so i have to ask why you put it in a seive of any kind? im just curious as any recipe ive ever used never called for it

neither one..... ...i cant stand the taste of either one of them

my grandmother used to use mayo in place of eggs and its my understanding that there is a vegan version on the market....im not real sure what the ratio of mayo is to one egg though..that requires more knowledge than i have and unfortunalty i cant ask her as she passed away a couple of years ago

i gave up coffee a while back as i just wasnt drinking as much as i used to ..i still drink my tea but usually when we go out...other than that..its dcaf drinks all the way

wow i know just the place in krebs u r talking about..been up there a time or two...i have to agree with u..their sausage is wonderful..just walking in the door is a real treat for the nose...the place smells wonderful and off topic they have this wonderful cheese......

actually that doesnt sound too bad at all...but then again i love ginger and im all for experimentation in cooking...never hurts to push the limits...but you also might want to leave out anything that you feel isnt going to be compatable with the ginger flavor

i love using my slow cooker and mine is round as well and i dont like cutting mine up either if its too big....but ive found that those oven cooking bags can come in real handy for that and you can put all the same things in it to cook with the roast that u would use in the slow cooker as well... and because the bag is closed its pretty much self basting (if one needed to baste) and it comes out nice and tender and ready to fall of any bones it might have

oh my gawwwd theres some more of that food porn...... great pics..looks great

you know i hadnt thought about it like that ..but i have to agree with you.. i saw this and sat here just laughing so hard my eyes watered......

well ive used it twice this week...does that count?........