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Author | Message |
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zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65709 Credit: 55,293,173 RAC: 49 |
Not a lot really. I like Cheese, nice good Cheddar, mild is ok raw, sharp is hard to eat raw. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
rob smith Send message Joined: 7 Mar 03 Posts: 22161 Credit: 416,307,556 RAC: 380 |
Not a lot really. Hmm, must try that next time I've reached the end of a lump. Bob Smith Member of Seti PIPPS (Pluto is a Planet Protest Society) Somewhere in the (un)known Universe? |
Uli Send message Joined: 6 Feb 00 Posts: 10923 Credit: 5,996,015 RAC: 1 |
Tomatoes are missing, but there could be a reason. I have been know to add cucumbers into the mix. Pluto will always be a planet to me. Seti Ambassador Not to late to order an Anni Shirt |
soft^spirit Send message Joined: 18 May 99 Posts: 6497 Credit: 34,134,168 RAC: 0 |
Tomato in a stock would be unusual. Janice |
Uli Send message Joined: 6 Feb 00 Posts: 10923 Credit: 5,996,015 RAC: 1 |
I always add it Janice. Might be the German in me. Pluto will always be a planet to me. Seti Ambassador Not to late to order an Anni Shirt |
Angela Send message Joined: 16 Oct 07 Posts: 13130 Credit: 39,854,104 RAC: 31 |
Tomatoes are missing, but there could be a reason. I have been know to add cucumbers into the mix. Cucumbers in chicken stock? That is not typical! |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65709 Credit: 55,293,173 RAC: 49 |
Tomatoes are missing, but there could be a reason. I have been know to add cucumbers into the mix. Nor are tomatoes for that matter. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
soft^spirit Send message Joined: 18 May 99 Posts: 6497 Credit: 34,134,168 RAC: 0 |
I am of the mind that stock should be basic. It is an ingredient for other dishes/soups, and not a meal in itself. Tomato belongs in some dishes, and not in others. When it is done it should be a broth, slightly under-seasoned so that the finished dishes can be seasoned to taste. Simple is good. Ultimately spice is the variety of life ;) Janice |
Angela Send message Joined: 16 Oct 07 Posts: 13130 Credit: 39,854,104 RAC: 31 |
I am of the mind that stock should be basic. It is an ingredient for other dishes/soups, and not a meal in itself. Tomato belongs in some dishes, and not in others. When it is done it should be a broth, slightly under-seasoned so that the finished dishes can be seasoned to taste. Yes, but you and I come from the same culture. What is "basic" to us may be quite unusual to another. |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65709 Credit: 55,293,173 RAC: 49 |
I am of the mind that stock should be basic. It is an ingredient for other dishes/soups, and not a meal in itself. Tomato belongs in some dishes, and not in others. When it is done it should be a broth, slightly under-seasoned so that the finished dishes can be seasoned to taste. Too true, but then there are quite a few other cultures on this ball of dirt We call home. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65709 Credit: 55,293,173 RAC: 49 |
Ok I found the thread and I have a recipe for it that I found, don't know if anyone here has this or not, but here it is: The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
kittyman Send message Joined: 9 Jul 00 Posts: 51468 Credit: 1,018,363,574 RAC: 1,004 |
I am of the mind that stock should be basic. It is an ingredient for other dishes/soups, and not a meal in itself. Tomato belongs in some dishes, and not in others. When it is done it should be a broth, slightly under-seasoned so that the finished dishes can be seasoned to taste. I got into an argument with my co worker the other day about the term 'common sense'.... He can be quite the idiot at times, and I watch over him a lot. I have to.....because he can just be all over the place without some supervision. His argument, and it was valid, I guess, was the my version of 'common sense' might not apply to everyone who has not lived my life. I defended myself by trying to tell him that there are some simple truths that are held self evident, and all that bit. He did not catch on straight off. Some of you do not here either. What might be self evident to me obviously does not work for some. And cooking would be one of those areas I have no expertise in. I do not have a clue how to 'fold' an egg. LOL. "Freedom is just Chaos, with better lighting." Alan Dean Foster |
W-K 666 Send message Joined: 18 May 99 Posts: 19014 Credit: 40,757,560 RAC: 67 |
How soon before this appears on the vegetarian menu in an upscale restaurant near you soon, for 10's of $ or £ or ₠. The cost is in the article Carrot & Coriander Falafels (deleted) The single mother who turned "A Girl Called Jack blog" into a publishing deal |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65709 Credit: 55,293,173 RAC: 49 |
Brussels sprouts with garlic powder, My Brother used to prepare them like that, made the sprouts take very good, of course I don't remember how much He used, so I'd say I'd have to experiment. Nope I can't ask Him. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65709 Credit: 55,293,173 RAC: 49 |
Of course, recently I got some chicken, thighs and drumsticks, their in the freezer, as I have a large serrated knife, but no cutting board, oopsie! So I separated the 4 or 5 sets with some too small freezer bags(that had been left unused within the box since I bought the box of bags years ago, in late 2003) within the original packaging so that they won't freeze into one solid mass hopefully. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
Angela Send message Joined: 16 Oct 07 Posts: 13130 Credit: 39,854,104 RAC: 31 |
Brussels sprouts with garlic powder, My Brother used to prepare them like that, made the sprouts take very good, of course I don't remember how much He used, so I'd say I'd have to experiment. Nope I can't ask Him. Over the last two years I have become a Brussels sprouts convert. I never used to like them, but I think that is only because my mother cooked them to death. Then, a few years ago, Brussels sprouts became "trendy" in restaurants and in the cooking magazines that I love to read. Chefs started experimenting with them, even shaving them into thin ribbons, which was all the rage a year or so ago. I kept reading recipe after recipe for Brussels sprouts until I succumbed to temptation, bought some sprouts and decided to cook them differently than somebody of my mother's generation would cook them. Now Eric and I love them!!! They are often our vegetable of choice. They go very well with fish. I most often prepare them simply, like this: 1. Clean, trim and cut sprouts in half length-wise 2. Put a thin film of salted water with a good splash of olive oil and a few grinds of black pepper in a frying pan that has a tight fitting lid (Vic, you could add garlic powder or garlic salt here, to taste.) 3. Place the sprouts cut side down and cover the pan 4. Bring water to a boil and let the sprouts cook for a minute or two with the lid on - this basically flash steams them 5. Remove the lid, up the heat if not on max & boil off the water - the olive oil will remain 6. Let the sprouts caramelize in the oil on the cut side Cooked this way, the sprouts will taste both sweet and nutty. Sometimes I serve them with a squeeze of fresh lemon juice for contrast. Note: If you have a crappy electric stove and warped frying pans like I do, the sprouts will brown unevenly and you will have to remove the fast-cooking ones to a bowl first, using kitchen tongs. Once the browned ones are out of the pan, move the slower cooking ones to the hot spots in your pan to finish cooking. I can honestly say that I have gone from absolutely hating to absolutely loving Brussels sprouts! |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65709 Credit: 55,293,173 RAC: 49 |
I have a gas range and a nonstick 5qt saute pan w/a vented glass lid, tongs I don't have anymore, but I have something almost as good, if not better, a stainless steel slotted serving spoon, somewhere that is, I also use a stainless steel spatula carefully in My saute pan, sometimes food sticks and nonstick plastic spatulas are for the birds, but then I cook My eggs and sausage on high heat(full) and the pan takes it too. Oh and I don't use cooking oil, too much splatter. Jim never cut the brussels sprouts, He did wash them, but I'll have to do some research and currently I don't have any brussels sprouts. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65709 Credit: 55,293,173 RAC: 49 |
Tonight I'm cooking or maybe heating up some tuna helper w/broccoli, a big dual package that will last a few days, of course instead of 4 5oz cans of tuna, I'm using 1 14.5oz can of pink salmon that I happen to have on hand. @ 6:40pm local time I get to take out the 3qt ceramic pan, the recipe calls for a 4qt, 3qts fits and that's what I have. I did have to get rid of some grey skin/scales and such from the salmon though, Grace likes the smell, yeah I rinsed the can out afterwards. The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
zoom3+1=4 Send message Joined: 30 Nov 03 Posts: 65709 Credit: 55,293,173 RAC: 49 |
Being it has been 78 days, I thought I'd do something for this thread, guess what one of the ingredients of this cake is? The cake layer of this double-decker creation contains beets, cauliflower, maple syrup, cocoa and flaxseeds. The top layer is tofu. Our heads have exploded. Double Decker Chocolate Cake recipe from Mix It Up Crazy Cake Recipes: These Weird Desserts Include Unexpected Ingredients (PHOTOS). The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's |
celttooth Send message Joined: 21 Nov 99 Posts: 26503 Credit: 28,583,098 RAC: 0 |
yogurt? |
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