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Lisa Shock

society donor
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About Lisa Shock

  • Birthday 03/04/1961

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    Phoenix, AZ

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  1. Someone stands up for Guy Fieri

    Donkey Sauce....
  2. Not Another Way To Roast Chicken!

    Well, the generally accepted solution is to butcher the bird into parts and control the situation by having white meat on a separate sheet pan (and separate thermometers) from the dark. You don't get a picturesque whole carcass to carve at the table, but, you do get precise cooking of the meat.
  3. Not Another Way To Roast Chicken!

    What cavity? Looks like you butterflied the bird....
  4. You try putting some (intact) desiccant packets into your containers. Even the ones that come packed with new shoes are actually food safe. -And, reusable! Just place on a sheet pan and bake on your oven's lowest setting for about 20 minutes, cool and seal in an airtight package.
  5. Stuffed Poblano Pepper

    Thanks, TftC, I do know a bit about asafoetida. I have a friend I have known since my early 20s who practices an Indian religion where it is eaten instead of onions and garlic, etc. It is interesting that the ancients thought of it as a low-quality replacement for silphium. But, yeah, anything possibly in the same species group is very interesting. -Especially with the hybrid theory.
  6. The containers seem kind of small. The price is cheap, but it makes me wonder... I can do almost all of that with my Kenwood mixer and attachments. The catch is, some attachments cost about $99. That said, the Kenwood has a powerful motor. It is also kind of modest in terms of space, seeing that I'd have a mixer anyway for bread and such, having a few attachments in a cupboard isn't a huge deal.
  7. Picked a pristine, like new, copy of Charlie Trotter's 'Seafood' complete with a very mint dust cover for $1.50. I will probably read it and pass it along to a friend. I also got a heavy crystal vase made in Finland which looks like a large, thick walled beaker. (useful for Halloween!)
  8. Yeah, it probably does. I purchased a bunch of cheap ones online. Eventually, I'll get around to buying a jug of quat.
  9. I wish the NPR article had looked at sanitizing with bleach. I don't have a microwave. I also wish someone would look at the green scrubby thing, the thin kind without a sponge attached. They dry out fairly easily, at least here in AZ, and should be less of a problem. I am now a couple of weeks in on an experiment. I purchased 36 bar mop towels. I am washing them by themselves in the clothes washer on all the hot settings with bleach. They get dried on high heat. I keep clean ones in a couple of plastic drawers I purchased that fit next to my sink. I use them pretty much just like a restaurant: in a red sani-bucket with water and a little bleach. I put soap on the dishes and wash with the towel. For counters, I just wipe with the sanitizer solution. I also have one of those flat plastic squares for scraping pans. I drain the bucket and wring out the towel to dry at the end of the evening. In the morning, I toss the mostly dry towel into a tiny flexible mesh hamper under the sink. It's tough to get started sometimes, when all I really want is to grab a sponge and wipe something quickly. It is starting to feel a bit more natural than it did a couple weeks ago. I am probably going to bring back some form of thin scrubby sponge, like the green ones, just because I am having trouble scrubbing a few things that the plastic square doesn't get to very well.
  10. Cooking Website Dissertation

    The recipes MUST be tested by responsible people at the website prior to being published. This is what makes the best food websites (ATK, Saveur, Food & Wine, Martha) appealing is that there is an editor who can answer questions. On the ATK site, they have a team of about a thousand readers try a recipe out and comment on it before publication and after the test kitchen staff runs it through its paces -generally testing it in-house 50-100 times. And, dry measurements by weight. I have seen several sites over the years dedicated to using up leftovers. As people have mentioned, they can be frustrating when you don't have the other items. I also tend to think that about a dozen flexible recipes solve the problem for most people. Cold salad items: make sushi or a composed salad. Cooked meats: enchiladas or burritos. Rice: fried rice.Italian pastas: timpano. Fritattas for almost everything else.
  11. It' closed now, but, my heart will always belong to Encounter which was in the old tower at LAX. It was UFO themed, and had custom dinnerware. And, at lunchtime, fresh, hot potato chips just kept coming to your table!
  12. I was kinda surprised that Goodwill had put it out on the shelf.
  13. Just came back from visiting several shops. I picked up some cups and saucers that match my everyday china, and, for a big $2 a sixth edition (1954) copy of Bottoms Up by Ted Saucier. No pics because the book is full of saucy pictures of topless and nude ladies. The dustcover is clear plastic with a cup image printed on it -which only covers a small portion of the cloth covered hardback with the repeating image of a nude, front, back, and spine. Inside, there are full page color glossy pin-up type images, plus every page has tiny drawings of people, mostly topless ladies, in compromising positions. The recipes seem to be pretty basic, though. (sample recipe: a couple cubes of ice, enough gin to make the ice float, a dash of bitters) The art may be the actual highlight of this volume.
  14. Bread: Bake in a couche?

    Usually one would flip the proofed loaf over gently onto a peel or on a hand, then flip right-side up in the oven. I have never seen anyone put a couche in the oven to bake. And, I have seen a lot of different people bake bread.
  15. Cafestol: Oh, now it's good for us?

    Forty-seven mice divided into three groups isn't a very big sample size. I am also suspicious that many studies nowadays are funded by industry -like all of those studies of tobacco done by the tobacco industry which kept showing inconclusive results.