02-18-2009, 08:42 PM
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#61
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Franchise Player
Join Date: Apr 2004
Location: Calgary
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I am also happy to report that I have mastered the art of pasta making. Today I mixed 1/4 Semolina flour to my usual flour. Once you know the consistency of dough you're looking for, homemade pasta is drop-dead easy. Having a powered pasta roller is a definite help, though.
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The Following User Says Thank You to Biff For This Useful Post:
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02-19-2009, 08:50 AM
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#62
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Franchise Player
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Quote:
Originally Posted by sclitheroe
Get yourself some good cast iron cookware and season it properly. The stuff will last multiple lifetimes, and the heat retention on it is amazing. You can do other nice things like transfer a stove-top dish to the oven without worry as well (eg. brown a hunk of meat and then move it directly to roasting).
A well seasoned cast iron fry pan is as easy to clean as the best non-stick cookware, no joke.
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this should be quoted for emphasis!
Get some good food-grade mineral oil to wipe down your pan after cleaning as veg oil will go rancid; the mineral oil can also be used to prevent your butcher block from cracking
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02-19-2009, 08:53 AM
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#63
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Lifetime Suspension
Join Date: Sep 2008
Location: In the Sin Bin
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Cast iron is great, I have two cast iron skillets however they aren't ideal for all cooking.
I have another set of stainless steel pans which I use a little more often. Lighter and a bit more versatile.
I don't like how long it takes for cast-iron to cool down. If you aren't careful you can overcook alot of thinks in cast iron.
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02-19-2009, 09:07 AM
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#64
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Franchise Player
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Quote:
Originally Posted by Ronald Pagan
Cast iron is great, I have two cast iron skillets however they aren't ideal for all cooking.
I have another set of stainless steel pans which I use a little more often. Lighter and a bit more versatile.
I don't like how long it takes for cast-iron to cool down. If you aren't careful you can overcook alot of thinks in cast iron.
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It does retain heat a lot longer than even commercial quality stainless steel with heavy bottoms.
Also, cast iron is not really suitable for simmering foods that are acidic in nature, so with tomato sauces etc. The acid will break down the seasoning of the cast iron pan.
And there are different quality cast iron products just as there are stainless steel cookware. Don't buy the type of cast iron that has small little round grooves, each little groove will catch food. And then to remove it after it builds up, you will have to scrub it and that again, breaks down the seasoning.
I have had my cast iron for more years than I will admit to. The surface is completely smooth.
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02-20-2009, 09:52 PM
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#65
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Scoring Winger
Join Date: Mar 2008
Location: calgary
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wooden chopsticks, if you don't want to pay for tongs, get some wooden chopsticks they're a cheap alternative to tongs, plus they won't scratch your pans up. Also great for whipping, stirring, beating, tasting. no wonder they've been around thousands of years.
a restauraunt i worked at ran out of plastic tongs once and I grabbed a pair of chopsticks and just kept working. course all this did was further stereotypes in the workplace...
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02-21-2009, 09:13 PM
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#66
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Lifetime Suspension
Join Date: Aug 2005
Location: CP House of Ill Repute
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I picked up the most recent edition of Cooks Illustrated and I'm going to make the chocolate cake recipe in it. It's supposed to be a simple recipe to make that has mayonnaise in it, which sounds like a weird addition but makes sense if you think about it.
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02-21-2009, 09:50 PM
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#67
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Franchise Player
Join Date: Jul 2008
Location: in a swamp, tied to a cypress tree
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Aha! Maybe that damned mayonnaise is the secret ingredient in Red Velvet cake that I have made it my life's work to find!
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02-22-2009, 10:58 AM
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#68
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Powerplay Quarterback
Join Date: Feb 2006
Location: Sunnyvale nursing home
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Quote:
Originally Posted by missdpuck
Aha! Maybe that damned mayonnaise is the secret ingredient in Red Velvet cake that I have made it my life's work to find!
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I'd guess it's the buttermilk that does it: (And the cream cheese icing.)
http://www.cakemanraven.com/recipe.htm
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The Following User Says Thank You to Nancy For This Useful Post:
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02-22-2009, 12:22 PM
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#69
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Franchise Player
Join Date: Jul 2008
Location: in a swamp, tied to a cypress tree
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Mmmmm I've had many versions of Red Velvet cake that definitely had the buttermilk and cream cheese. However I've had two that were outstanding...extra moist, with a little more zip. However one was from a restaurant that will not reveal their secret addition, and the other was baked by a local woman who won't budge either. And she says it's a real simple ingredient, but letting people know might cut into her holiday sales. She makes several thousand extra bucks from this cake , of course mainly at the holidays. Biatch! These folks are the ones that started my obsession and won't give up the recipe. If you're ever on Captiva Island definitely make a stop. http://www.bubbleroomrestaurant.com/frameset.html
Last edited by missdpuck; 02-22-2009 at 12:35 PM.
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02-23-2009, 02:37 PM
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#71
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Lifetime Suspension
Join Date: Jul 2002
Location: In front of the Photon Torpedo
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Quote:
Originally Posted by Biff
I am also happy to report that I have mastered the art of pasta making. Today I mixed 1/4 Semolina flour to my usual flour. Once you know the consistency of dough you're looking for, homemade pasta is drop-dead easy. Having a powered pasta roller is a definite help, though.
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I can't have wheat.... I really want to learn brown rice pasta making.
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02-24-2009, 05:52 PM
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#72
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Franchise Player
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This isn't a meal, but a smoothie. I started making these last week, and I'm hooked. So simple, but so good.
1 1/2 cups of milk
1 cup of vanilla yogurt
1 cup frozen strawberries
Blend. Serve.
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02-24-2009, 06:09 PM
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#73
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Powerplay Quarterback
Join Date: Feb 2006
Location: Sunnyvale nursing home
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Quote:
Originally Posted by oilers_fan
This isn't a meal, but a smoothie. I started making these last week, and I'm hooked. So simple, but so good.
1 1/2 cups of milk
1 cup of vanilla yogurt
1 cup frozen strawberries
Blend. Serve.
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Add some rum to that and you've got a winner.
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02-24-2009, 06:17 PM
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#74
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Lifetime Suspension
Join Date: Aug 2005
Location: CP House of Ill Repute
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A smoothie can be a meal. I've started putting cottage cheese in my smoothies instead of yogurt because it has a lot more protein. I also put spinach in them as well. You don't taste it but it can make them a pretty gross colour.
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02-24-2009, 06:34 PM
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#75
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Franchise Player
Join Date: Oct 2001
Location: Clinching Party
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I like smoothies.
Chopped banana
Frozen mixed berries
Some kind of juice (no apple)
Grind it up good. Mmm Mmm good. I'd probably have scurvy or rickets or something without these.
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02-24-2009, 06:37 PM
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#76
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Lifetime Suspension
Join Date: Aug 2005
Location: CP House of Ill Repute
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Why would you chop up the banana for a smoothie? If your blender can handle frozen berries it sure as hell shouldn't have a problem with a whole banana.
Costco is an excellent source of frozen fruit for berries. In Eastern Canada anyway, they've got frozen blueberries on sale this week. I picked up two packages of them today. But frozen strawberries, frozen mango and banana is a great combo.
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02-24-2009, 07:04 PM
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#77
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Franchise Player
Join Date: Oct 2001
Location: Clinching Party
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Ha, I don't know, habit I guess. I just break it up and toss it in there. I don't drag out the cutting board and ginzu knife.
Does anyone make vegatable smoothies in a plain old blender? I don't want to buy a Juice Loosener or anything, but I've wondered about carrots and broccoli and whatnot in the blender. It doesn't seem like a good idea.
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02-24-2009, 08:05 PM
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#78
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#1 Goaltender
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Quote:
Originally Posted by fotze
We have one of those mega juicers, where it evaporates 5 carrots at a time in seconds, entire apples. Tasty as hell juice. Actually tastes sweeter than the storebought juice of the same fruit.
Never liked the thickness of the smoothie. mmm dead mans ejaculate consistancy.
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You have by far the most hilarious metaphors haha
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02-24-2009, 08:07 PM
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#79
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#1 Goaltender
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My favorite is beer chicken.
Wash a whole chicken, take some memphis rub, detach the skin (leave it on, just kinda stick your hand under it) rub under and over the skin. Marinate it for a day or so, take some lime wedges, slip them under the skin and into the body cavity.
Take your favorite beer, preferably something with a strong taste (You can substitute with pop or anything really)
Shove the can up the chicken's butt.
BBQ or stick it in the oven for a couple hours.
Voila!!!
Last edited by wooohooo; 02-24-2009 at 08:08 PM.
Reason: lime tastes better than lemon
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02-26-2009, 03:52 PM
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#80
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Lifetime Suspension
Join Date: Aug 2005
Location: CP House of Ill Repute
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Here's an excellent site for cooking ideas. No recipes but I think you can improvise based upon the pictures.
http://thisiswhyyourefat.com
Here's an Ottawa contribution.
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