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Everything posted by Marlene
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So you're willing to spend the money on an immersion blender to avoid messing with the processor? More or less
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Yeah I have one, but I hate dragging it out and assembling it then dissambling it and cleaning it
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Once again, I'm not at all sure I can get the Bamix in Canada, and it may be overkill for what I need it for. Dressings and mayonnaise mostly, mousses possibly.
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Thanks! I'll also be in Florida starting June 20th, so possibly I can pick one up in Orlando somewhere, (thus avoiding shipping charges )
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Curd Recipes Rasberry Curd Yuzu Custard Tart
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In my never ending quest for kitchen equipment, I'm now on the hunt for an immersion blender. I've never owned one before, but now that I'm making a lot more salad dressings, whipping cream, mayonnaise etc, I'd like to have one rather than dragging out my big blender all the time. This tool is strictly for home use to make the above sorts of things. Recommendations anyone?
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It will probably still be quite warm then, Marlene, so perhaps an iced coffee with Baileys will be perfect! And thanks for the offer of help. As far as cars and walking are concerned, you'll probably want to rent a car. The hotel is 2.1 miles from my house and is a pleasant walk. It's also within a mile of a number of restaurants and watering holes. It's a 2.1 mile walk to the second oldest Krispy Kreme in the country. The hotel is standard issue Holiday Inn. You won't get luxury, but you'll get a fine, simple room. At that price, it's quite a deal. Thanks again Jaymes. Delighted to help if we can! Iced coffee and baileys would work just fine We are looking at flights right now, I'm pretty sure we'll fly down on points. Of course if the Sheraton was closer we could stay there for free too, since we have way too many starwood points. Anyway, I'm on the details. We'll be there, golf clubs in hand
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We'll help Dean! Perhaps some coffee with Bailey's will be in order
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Jaymes, you are my heroine Wonderful work! We will be coming in on the Thursday morning, or Wed evening. Yes we golf, and that's one of the reasons we'd like to come in a day or two in advance. Thank you Jaymes!
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I have know idea how I missed this. Most of my cooking would be classified as home cooking. I'm certainly not up to Jin's mastery! But I really didn't know who she was
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Um, I have to admit, I'd never heard of her either until this thread. Jinmyo and I are way to similar.
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Here are three marinades (one is for a beef fondue) the other two for steaks. Marinated Beef Fondue Rib Eye Steak Marinade Steak Marinade
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Ground Round This recipe is deceptive. Upon first glance, it really looks like a giant hamburger patty, fried. Well it is sort of. The sauce makes it though, and be warned, this is not a dish for those on a fat free diet! 2 lb ground sirlion 6 T butter 1 pkg powdered beef boullion 1/2 c dry red wine cornstarch or thickening agent of some sort fresh ground pepper Shape sirloin into large patty. Grind fresh pepper over it, cover and refidgerate for at least 4 hours. This will help keep it from falling apart when cooking. Melt three tablespoons of the butter in a cast iron frying pan. Heat pan to high and sear patty on each side for two minutes. Reduce heat to low, and cook for 15-20 minutes per side. Remove patty to plate and keep warm. In cast iron pan, add the other three tablespoons of butter, the red wine and the powdered boullion. Stir over med-high heat until liquid reduces somewhat. If you want a thicker sauce, use a little cornstarch and water or other thickening agent. Pour some of the sauce over patty, serve the rest of the sauce on the side. Serve with baked potatoes or rice and tossed green salad and fresh bread. Keywords: Beef ( RG534 )
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So let your parents take the kids, and you can have a romantic night at home alone Happy Anniversary!
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Rib eye Steak marinade 1/2 c butter, melted 1/4 c lemon juice 1/4 c ketchup 2 T worchestershire sauce 2 T cider vinegar 2 T olive oil 4 garlic cloves, finely minced 1 tsp salt 1 tsp sugar 1/2 tsp hot pepper sauce dash cayenne pepper 6 steaks In a large marinade dish or plastic bag, combine all of the ingredients except the steaks. Mix really well. Add the steaks and turn to coat. Seal container and refridgerate overnight. Discard marinade when ready to cook. Grill steaks to desired doneness. Keywords: Marinade, Grill ( RG533 )
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Depends, but we probably eat out at least twice a week.
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You deep fry when you're drunk? Man, you're brave! About all I can handle is opening a bag of chips
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I have seen them from other instrument companies. You are right they cost a lot and have other drawbacks. Like having to install the antenna in the oven, a 28V power supply. $428.00 for the basic set with three probes. Well ok then, let's not get carried away here. I want a thermometer not a ham radio station I think it's time for a road trip to Buffalo this weekend. JC Penny's has the single Maverick probe.
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Steak. Ceasar Salad. Broccoli or Aspargus with Hollandaise. Cheese. Port. I'm in heaven.
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Butter tart square. Fresh out of the oven about half an hour ago. Recipe courtesy of Pixelchef. YUM!!!!
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True. I assume with the ET-7 you can remove one of the probes if you only need one at a time?
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Hmmm, all of the "remote" thermometers I've been researching seem to have this wire, even the maverick one. I don't think I've ever seen a completely remote, wireless one.
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De nada Got any more? The cocktail section of the Archive is seriously underpopulated
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Here's nightscotsman's Pacific Rim Cocktail in the archive.