Lisa Shock

The other added benefit is that new ingredients aren't adding moisture back into things that were crisp and will now get soggy. Like, I used to fry up some potatoes (cooked or raw) with herbs until crispy, then add some raw onion (because if I cooked onion first it disappeared into nothing), then finish by tossing some eggs in to scramble. By the time I was done, the browned potatoes were no longer crisp. Now, I cook the onions, set them aside, cook the potatoes til crispy, set them aside, then turn down/off the heat and quickly scramble eggs. Then I just toss the onion potato mix back for a minute, flip a few times and serve. Getting the water out of the onion early really helps, as does cooking the egg separately. If you want to cook other items, like sausage, or peppers, cook them before the potatoes which should always be last except when eggs are also involved. (because the potatoes have some moisture inside and will make themselves less crispy, plus, they act like sponges) Yes, ditch the mise bowls, you can go from cutting board to pan. Then, it's pan to serving bowl, or another pan/pot. Hope this helps!

I don't know how much room you have, but, at home when I make a hash, I will brown onions alone then transfer them to a separate pan or dish and hold them warm until the end, when I toss everything together just to mix. I have done this with several ingredients in various hashes, cooking each item on its own allows a lot more control. You don't need a separate holding container for each item, I usually use the serving bowl that everything will eventually wind up in anyway.

I thought Grayson deserved to go, although Angelina has definitely been very, very lucky so far and I can't wait for her to be sent home. I thought it was very telling that Grayson argued about the corn as she was shaking hands and leaving. It may have been a joint decision to have corn in the dish, however, someone needed to step up, either at the market or while cooking, and say 'this ingredient isn't up to par, we shouldn't serve it'. That's a really basic principle in the restaurant industry. They should have caught on at the market and looked for some fresher, better vegetable -or just omitted the corn, period. Garret's run in LCK has been noteably good. I hope he does well and gets career boost from his few moments in the spotlight. IMO, he would be a good person to bring back in a future season. If things had just been a little different, I could see him making it further along in the competition.

HERE's a rebuttal. The study did not look at a vegetarian diet, it compared what people are eating to what would happen if they ate the same calories but followed percentages as outlined in current government dietary guidelines. Then, they compared a lower calorie diet. The comparison of vegetables to meat is also misleading because they did it by calories. A serving of chicken, say one 40z breast, is 184 calories. Do you know how much celery you'd have to eat to get 184 calories from it? Celery has 4 calories per ounce. To get 184 calories, you'd have to eat 46 ounces (2.875 pounds) of raw celery. Nobody eats that much produce. Bad study turned into clickbait by the addition of a misleading title.

Greetings to you both! What's for dinner?

oooh...Cat's Ear Noodles.... ok, sorry, what are those?

I blanch them briefly in water that I have added salt and freshly ground cumin to. I then chill with ice water, and add to pasta salad. The cumin adds a little flavor, and the shape & color are attractive in the salad. I also add them to various Indian dishes.

Chocolate tends to shrink when it is set, that's why it's easy to get out of molds. It's not a great glue, especially for larger construction parts because it doesn't grip and the shrinkage means that it pulls away from the parts instead of holding them together. Think of breaking a chunk of chocolate with nuts and how you see shiny cavities where the edges of the nuts were. Bark and such only work if there is enough chocolate to surround the chunks, things like nuts that are just placed on top invariably fall off. Hot sugar is the best, if your area isn't humid, and royal icing is second best. (humidity will affect royal icing as well)

6lbs flour 2 oz dry ginger 2 oz caraway seeds (other spice as moves you) 2 oz candied orange peel 2 oz candied lemon peel ½lb moist sugar (?) ½lb melted butter 4 pounds treacle 1-1½ oz volatile salts dissolved in an ounce of water This is from an 1832 pharmacists recipe book. I am going to make this (well a ¼ batch) tomorrow. I'll be subbing baking powder for the ammonium carbonate, as I neglected to order from the chemists' last week. My question is, would this be black treacle or golden? The instructions say you can roll very thin and make crispy or make thicker cakes. Either way, the directions tell you to brush the tops with water just before putting into a hot oven and warns that the tops will be 'very dark' when done. If no reply by tomorrow afternoon, I am using black treacle and jaggery sugar. Also note, this is for a seminar on Bartleby the Scrivener. The name of recipe is gingerbread for ginger-nuts, crisp cakes (rolled thin and cut with a cup) or (thicker) rusks. There is an emphasis on getting these baked crispy without burning. I should be ok in that arena, what with having an electric oven instead of a wood-fired one. There are 7 variations with various spices or lemon being predominate flavors in some versions. I chose the basic one just to see what the cheapest bakery treat was like back in the day. It's pretty clear that certain spices were very costly. Some variations also call for aging the dough for a couple of days, then adding leavening. None of the recipes calls for eggs, so it looks like gluten development was important. That said, I am prepared to deposit these in stencils like tuile stencil cookies if I have to. Modern gingersnaps are referred to as ginger-nuts in some parts of the world now, but, I noticed the recipes from my older cookbooks were different.

Ok, then it's a good idea. I was imagining someone at home running ragged. If you do make tempura, please try my favorite: parsley. You can use any type, just use sections that are a couple of inches long. It gets crispy and is very delicious. Also, be warned that if you decide to tempura a brussels sprout, cut it in half. I made some small ones once and they shot out of the pan like bullets.

You could try making your own bitters by making extract blends in alcohol. I know that gentian is used in medicine and, is very purple. It has anti-fungal properties. Hibiscus is used in Mexican cooking and is a popular drink. Rose is used in many middle eastern cuisines, but, usually as rose water or fresh petals, I have not seen any recipe for the dried flower. I have made delicious floral liqueurs, but only with fresh flowers. Carnation is my personal favorite.

The lily is daylilly, isn't it? Regular lilies are poisonous.

BTW, once you get caught up with episode 2, Last Chance Kitchen is back. First episode of LCK went well, I agree with Tom's decision. And, I can't believe that Renee was complaining that she only had fish sauce for seasoning plus garlic, ginger, and lemongrass as flavors for her chicken.

Renee will probably show up with her own series on the Cooking Channel within 2 years. She's cute, but, really doesn't have much imagination. The losing team, running a popup at a vegan restaurant, lacked team spirit and I think each of the individual chefs on the team were responsible for sinking themselves with a bad attitude. I mean, really? You can't cook one dish, just one dish without animal products? There isn't a single vegetable that makes you happy? Not to mention ignoring the restaurant owner, when they could have been grilling him on bestselling dishes, customer requests, and generally asking him what to cook. Attitude played a huge role in this team's downfall. If they had just admitted ignorance like Team Persia, they could of picked up pointers and had their food elevated. Instead, they chose to make fun of the cuisine and then, unsurprisingly, made uninspired food. Phillip was bossy, but showed that he isn't a leader or manager. I was really surprised that Team Mexico dropped the ball so badly. Funny that the one guy who didn't know much about it had the 'Hail Mary' dish. I was afraid for Team Korea, but, it all worked out. Asking people at the specialty market was a good idea. Overall, it was risky making the wings, but, they turned out easy enough to make and tasty enough to be solidly in the upper end of middle of the pack. In some ways, I wish this episode was longer, I would have liked to have seen more about certain kitchens and the restraints working there.

I love tempura. However, I find that unless one eats it immediately, texture can suffer. I have never successfully made it for more than a couple of people at a time because only so much fits in my wok at one time without dropping the oil temp too much. Unless your party plans include a cook standing at the stove while everyone else eats, I don't recommend it.

Interesting start to the season. I like the basic skills tests, I think they reveal a lot and offer a level playing field. This should be a good season, I think. First challenge and only one person made a mistake. Sure there was some boring food as well, but overall, the quality of the dishes was quite high. I suspect Grayson might have been trying to land in the middle of the pack as a strategy (nothing too risky, nothing too weird, make something you know well, don't fall on your face) and it backfired on her. As the judges noted, a couple of their top picks were not chosen by the crowd as placing in the top. I think that reflects a really strong group. Although, I bet the slob, Wesley gets booted off quickly. The tasting spoon incident was really disgusting. I wager that he will become the first chef ever booted from the show for a health code violation. Also, his disingenuous voiceover about how he doesn't know why winds up being so messy was annoying. I will take this opportunity to be the first person to quote Star Trek's Captain Picard, "Shut up Wesley!" The website has pictures of each contestant's dish and a slideshow of extra tools some brought.

I have had both. It's like canned mushrooms, not really worth it. I'd rather wait til I can get fresh. There appear to be several places to order fresh ones online. I haven't done that, so I won't recommend one.

For me, festive vegetarian dishes should have special ingredients like mushrooms, artichokes, etc. Breaking down fresh artichokes always impresses guests. Some vegetarian starters: warm stuffed mushroom caps spinach salad (obviously no bacon) with a medly of warm mushrooms and a warm dressing (balsamic?) made in the saute pan stuffed baby eggplants (lots of directions you can go with this: Chinese, Italian, plain bread stuffing, etc.) mini turnovers or tarts -filled with lightly curried vegetables, or many other fillings just cut up smaller sushi cakes can be made full size and sliced, or individual size -they can be made with your preference of vegetables and/or fish stuffed artichokes roasted artichoke crowns topped with lightly sauteed vegetable/leek medley and tarragon cream sauce lots of great soups, don't forget cream of artichoke or cream of mushroom handmade ravioli vegetable lasagna layered with winter vegetables Whatever you do, make sure to do a test batch first. Don't go in cold with a dish you've never made before!

I was taught to strain re-used chocolate through a nylon stocking (new) to catch lumps.

I have a newer version of MasterCook that has a web clipping feature for recipes. (no video) Honestly, I still just make a WordPerfect document and save it in a couple of places. I have two categories: recipes to try (which I am not all that invested emotionally in), and things that work.

My cabbage rolls were 'meh', the leaves were tough to cut and released a lot of water, so my pan had an inch of liquid in it -liquid that took some flavor and texture out of my filling. The filling was tasty, but pasty. Extra water did not help, wish I had used raw rice instead of par cooking it. The sauce, which I served on the side was great. I pureed a 12oz can of diced tomatoes, added 2T malt vinegar, 2T raw sugar, ½tsp dark molasses and just heated to a simmer and allowed to reduce a little. I made a heaping 2/3 of a 4" hotel pan of bread stuffing, about 15 pounds of it, and that came out very well. I used two loaves of whole wheat sandwich bread and three loaves of sourdough -all made last weekend then cubed and staled in the oven on Tuesday (after I baked a pizza for myself). I brunoised onion, carrot, and celery which I tossed with the bread cubes, and I thought I was using so much veg that people would complain, but they cooked down nicely almost disappearing. I used a homemade vegetable stock made with mushroom, onion, celery, and carrot, and stirred in a ¼cup of pureed onion confit and a couple drops of liquid smoke. Lime cheesecake was fine. I made them in cake pans two weeks ago, and froze them. I baked off shortbread bases yesterday morning, placed them on a plate and topped with the cheesecake. 6 hours later, when people were ready for dessert, they were thawed but still very cold. The host of the event appreciated the fact that he did not need to refrigerate them.

Tasters did not find it objectionable, they were just surprised that they could pick the sample out so easily.

I just ran a series of tests on bread stuffing. Eggs are unnecessary, and if the edges of the pan get too hot, you see chunks of egg white, even with a really small amount. Tasters could taste 'egginess' with as little as 1 egg white to a pint of liquid with about 2 pints of croutons. I think that it's just stuffings which don't have any gluten (like cornbread or rice) that need eggs.

I bet this would be a great addition to batter for fried chicken, along with some spice it would make an easy satay flavor fried chicken without a marinade.

Here's an article examining options. It's important to not stuff the bird for high heat options. My family was always in the start high then turn it down low camp.