JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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2 hours ago, gfweb said:
How hot do you think you could they could stand?
Pressure cooker = autoclave = sterilizer..could they take that?
If not you could sous vide them at 180F for a day..
I was thinking of the CSO.
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15 minutes ago, gfweb said:
Sounds like Seuss food
It was not always well received. I recall an ultimatum about the food coloring.
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10 minutes ago, gfweb said:
Was Jello involved?
Never.
Green pasta sauce comes to mind. And in those days lard was twenty five cents a pound.
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3 hours ago, rotuts said:
if you do this again , tryn a little more RB40
the flavor of the finished steak is different than w/o
for me in a good way.
can't really say what that flavor is certainly not fishy nor salty.
I would love to see a cost/benefit analysis between Prime Now/WF DAS and RB40. My money (or in this case American tax payers' money) is on the DAS.
Your tax dollars at work.
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12 hours ago, TdeV said:
When I was first away from home, I had a great time cooking. I think I owned a few cookbooks, however, I've always liked to ad lib. At one point I realized that all my food ended up the same: some version of tomato-based pudding or stew. So then I bought Joy of Cooking and carefully followed the recipes. (I sometimes reference JoC, in part because I know where things are, or at least, that they exist).
When I got married, I got two versions of Julia Child's How to Cook. It never got the same treatment JoC got though.
Now I have a bookcase of cookbooks. Which I read for entertainment.
When I'm trying something new, I peruse my book shelves and online, and collect a thrice or two of recipes. But I usually close all the books before I start cooking (except baking). My B-I-L, a good cook, is horrified by the idea! Works for me though.
When I was in collage and cooking for myself and others I used a lot of MSG and green food coloring.
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Arrack and Sprite sounds a lot like Mississippi punch.
@Shelby the arrack I use does not taste like coconut.
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This week's bread.*
*I get to repeat myself. The horror was I almost ate it before I took the picture.
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2 hours ago, ElsieD said:
Thanks. I bought Dough.
I too bought Dough and I also purchased Crust. Each was $0.99. Crumb is more expensive so I passed.
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9 hours ago, blue_dolphin said:
I also hold the apron with the back facing me. I hold the straps where they cross in the back and put my head through into the opening in front of that cross, then stick my arms through the sides. I feel like I need to make a video as it's easy to do but hard to describe!
You are a genius! Tonight it took me only seconds! (Don't know yet if the success is repeatable.)
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On 4/15/2019 at 2:51 PM, AAQuesada said:
Cardboard?
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Not sure why some nights I have a two and a half minute pizza and some nights a two and a half minute mess on the oven floor. This was a two and a half minute pizza.
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Boiled stuffed cabbage balls?
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Brine-salted corned brisket?
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Boneless, skinless chicken breasts?
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Cream of Wheat, I reckoned, was splendid occasion for my new pinafore. Being errant Cream of Wheat can burn like napalm. (And I did burn my tongue but that is another essay.)
Anyhow -- there must be a deterministic method for putting on the apron. Really. Has anyone solved the puzzle? I spend several minutes before the mirror, or perchance more than several, placing my arms in random places. Often as not with results that would baffle Houdini.
Even if I eventually get the apron on, it is not clear how I do it. I almost wish I had chosen a more traditional kitchen garment.
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My outdoor peas just germinated! They were not there last night.
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Sounds a bit unsanitary?
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17 minutes ago, gfweb said:
Jamie Oliver has a 5 ingredient meal show. Today included a pesto chicken puff pastry thing. I left out the green beans, so it was 4 ingredients, but I added-in garlic-mustard leaves. It really needed added garlic and salt, so I did that. It was fine. Not great, but perfectly OK. The puff pastry added a mild "wow" factor, but didn't really add to the flavor.
Puff pastry isn't flour, salt, butter, lard, and water?
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This week's bread.
Yes, I was wearing my new Rough Linen apron. It worked! The flour I spilled went down my jeans and moccasins. Not a speck despoiled the pinafore.
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Is some degree of browning really burnt?
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I'm guessing if the milk were really burnt you wouldn't like it. Nor would Migoya.
Disclaimer, I've read the book but don't recall the recipe. Is it like dulce de leche?
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Good stuff and attractive site. I went down the rabbit hole a while.
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I have a new beechwood pestle for use with my chinois. I am unsure whether to oil the pestle or not. Suggestions?
Unusual & mysterious kitchen gadgets
in Kitchen Consumer
Posted
She didn't buy it??