- Brown sugar blues - 10 Updates
- creaming sugar/butter - 6 Updates
- Pork belly - 4 Updates
- Ping sf corned beef - 1 Update
- Trying weird vegan food. - 2 Updates
- OT: I just commited a radical political act! I VOTED!! - 2 Updates
| Nancy2 <ellorysgirl@gmail.com>: Mar 21 05:43AM -0700 I have a really old T'ware container that works great. It has a "burpable" lid, which is necessary to get the extra air out. C&H comes in a re-sealable bag, which also works. A single Ziplock isn't air-tight enough. But you could re-use a C&H bag. N. |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 21 09:13AM -0400 On 2016-03-21 4:54 AM, Sky wrote: > keeping a marshmallow or two in with the brown sugar will keep it from > bricking or getting clumpy. My guess is it works and might be a > preferable alternative to a slice of bread ;-) What's wrong with a piece of bread in the sugar? It works almost like magic. The bread in my sugar canister sits at the bottom and you don't see it. You have no trouble digging your way down to it because it does such a good job of keeping the sugar soft. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 21 06:34AM -0700 On Monday, March 21, 2016 at 9:13:20 AM UTC-4, Dave Smith wrote: > magic. The bread in my sugar canister sits at the bottom and you don't > see it. You have no trouble digging your way down to it because it does > such a good job of keeping the sugar soft. Rather than mess around putting foreign objects in my brown sugar, I tightly close the plastic bag that it came in, then put it inside a Rubbermaid container that is reasonably air-tight. I open it every morning to get brown sugar for my oatmeal, and it never gets hard. By the end of the bag it's not as soft as when it was new, but it's eminently scoopable. Cindy Hamilton |
| sf <sf@geemail.com>: Mar 21 06:48AM -0700 On Mon, 21 Mar 2016 03:54:04 -0500, Sky <skyhooks@sbcglobal.net> wrote: > bricking or getting clumpy. My guess is it works and might be a > preferable alternative to a slice of bread ;-) > Sky I don't have trouble with brown sugar hardening where I live because of the high humidity, but it happens an hour away. DD's brown sugar was like a brick, so I dug a hole in it and inserted an apple slice. Completely forgot about it until I went to use it again and was surprised by how soft and pliable the brown sugar was. I assumed she'd purchased more until I discovered the apple slice. It was as dried out as an apple doll's head, but still working its magic. -- sf |
| sf <sf@geemail.com>: Mar 21 06:50AM -0700 On Mon, 21 Mar 2016 09:13:37 -0400, Dave Smith > magic. The bread in my sugar canister sits at the bottom and you don't > see it. You have no trouble digging your way down to it because it does > such a good job of keeping the sugar soft. There are probably many alternatives that work equally well for keeping brown sugar soft. I'd never heard the bread thing before this. -- sf |
| sf <sf@geemail.com>: Mar 21 06:51AM -0700 On Mon, 21 Mar 2016 06:34:52 -0700 (PDT), Cindy Hamilton > and it never gets hard. By the end of the bag it's > not as soft as when it was new, but it's eminently > scoopable. I can't begin to tell you how many people don't do that - and then they wonder why they have ants in the pantry. -- sf |
| graham <gstereo@shaw.ca>: Mar 21 08:02AM -0600 On 21/03/2016 6:43 AM, Nancy2 wrote: > "burpable" lid, which is necessary to get the extra air out. > C&H comes in a re-sealable bag, which also works. A single > Ziplock isn't air-tight enough. Which is why I triple bag the sugar. |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 21 10:04AM -0400 On 2016-03-21 9:34 AM, Cindy Hamilton wrote: > and it never gets hard. By the end of the bag it's > not as soft as when it was new, but it's eminently > scoopable. That sounds like a lot of work compared to what I do. Years ago I put a lice of bread in the Rubbermaid tub. When I buy brown sugar I open the bag and dump it into that old bin with that old piece of bread on the bottom, and I never have a problem with sugar clumping. There have been cases where we bought more sugar and left it in the bag and it eventually clumped up into blocks. I dumped the rock like sugar into the bin with that old slice of bread and by the next day I had nice , moist, soft brown sugar. |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 21 10:08AM -0400 On 2016-03-21 9:48 AM, sf wrote: > surprised by how soft and pliable the brown sugar was. I assumed > she'd purchased more until I discovered the apple slice. It was as > dried out as an apple doll's head, but still working its magic. Our summer weather is humid enough that we don't need to worry about sugar hardening into rocks. Winter weather is much drier. I tried one of those clay disks that you soak and then put into the sugar. It worked okay in the sugar bowl, but had to be refreshed weekly. Bread did a much better job and does not need to be replaced. |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 21 07:08AM -0700 On Sunday, March 20, 2016 at 9:31:36 PM UTC-5, Doris Night wrote: > I do that when my brown sugar gets rock-hard. The next day it's like > new. Most of the old ladies here have never had a rock-hard brown sugar. I'm sure that some of them are envious. --Bryan |
| Janet <nobody@home.com>: Mar 21 01:11PM In article <dl88neFlhsjU9@mid.individual.net>, notbob@nothome.com says... > cream butter/sugar? > IOW, how did chefs cream butter into sugar b4 electricity? > nb With a wooden spoon, in a bowl. You must be very young! In my childhood, any kids in the kitchen were given jobs like that. You had to beat it until the yellow butter turned pale. When we were taught cookery at school, creaming butter and sugar was one of the first skills taught. Janet UK |
| Janet <nobody@home.com>: Mar 21 01:18PM In article <dl8ljsFsbqhU1@mid.individual.net>, stancole1 @invalid.yahoo.com says... > "kitchen" utensil). My mother originally had one of those washing > machines with a hand wringer. We hung the laundry outside on a clothes > line. They always smelled so nice, I have a dryer but I much prefer to dry the laundry outside on a clothesline, for that reason. It smells wonderful and feels very soft. You can't buy that fresh-air smell or wind-dried texture in a bottle. Janet UK |
| Gregory Morrow <gregorymorrowchicago07@gmail.com>: Mar 21 07:01AM -0700 John UNKuthe wrote: When I used to make donuts by hand back in the 1980's, I had hyperdeveloped "penis pulling muscles" in my right forearm!! It figgers... -- Best Greg |
| Gregory Morrow <gregorymorrowchicago07@gmail.com>: Mar 21 07:03AM -0700 Julie Bove wrote: > > nb > With the back of the spoon. Just sort of press it into the clitoris, stir, > press it into the clitoris, repeat... !!! -- Best Greg |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 21 07:05AM -0700 On Sunday, March 20, 2016 at 2:00:45 PM UTC-5, John Kuthe wrote: > > IOW, how did chefs cream butter into sugar b4 electricity? > > nb > A lotta hard damn work, that's how! Bakers used to knead dough by hand too! That's why old bakers had forearms like Popeye!! When I used to make donuts by hand back in the 1980's, I had hyperdeveloped "donut cutting muscles" in my right forearm!! Then you spent decades where your right arm was your damned near exclusive sex partner. --Bryan |
| sf <sf@geemail.com>: Mar 21 07:08AM -0700 On Mon, 21 Mar 2016 03:31:28 -0700 (PDT), Cindy Hamilton > > cookies. > Depends on the cookie; depends on how you like your cookies. I prefer > to melt the butter for chocolate-chip cookies. It makes them chewy. Tell me more! Can I use the Toll House recipe and just melt the butter? I love chewy cookies and can never get them to Mrs. Field's quality. I love the texture of those cookies but they are way too sweet for me. -- sf |
| "Ophelia" <OphElsinore@gmail.com>: Mar 21 12:42PM <lucretiaborgia@fl.it> wrote in message news:kepvebh722ikon23b3mp9pk9c97hb0htq5@4ax.com... >>proceeded to score it!! I politely informed him I didn't want it scored! >>I like to use my .. um .. thingy with all the wee blades. > Craft knife lol - that's what I use. Ahh I remembered 'Jaccard'! -- http://www.helpforheroes.org.uk/shop/ |
| "Ophelia" <OphElsinore@gmail.com>: Mar 21 12:43PM <lucretiaborgia@fl.it> wrote in message news:rjpvebhe4oidv8rctpcu52fs38j9gvqda1@4ax.com... > Mix the sauce ingredients together and dip the pork pieces in it. > Refry and then put to drain on wax paper. > When ready to serve, quickly refry yet again. The only thing I buy those strips for is to add the fat to lean sausage meat. -- http://www.helpforheroes.org.uk/shop/ |
| lucretiaborgia@fl.it: Mar 21 09:20AM -0300 On Mon, 21 Mar 2016 11:28:12 -0000, "Ophelia" <OphElsinore@gmail.com> wrote: >I bought some the other week in Ripon. I chose a piece from display and he >proceeded to score it!! I politely informed him I didn't want it scored! >I like to use my .. um .. thingy with all the wee blades. I do sometimes buy the pork belly strips one sees in the supermarkets here and use a Chinese friends recipe. It's delicious, in spite of the fact that like you, I don't generally go for heavy spicing. You can leave it as long as you like between wokking, so it's not really as time consuming as the recipe may look. Served with plain rice, delish. Pkt of porkbelly Goodly amount of frying oil in the wok Cornflour Egg Thai Sauce Ketchup Salt Cut the porkbelly into small pieces. Heat the oil in the wok until quite hot. Quickly brown the pieces in the oil in small proportions. Drain and cool. Mix the sauce ingredients together and dip the pork pieces in it. Refry and then put to drain on wax paper. When ready to serve, quickly refry yet again. |
| Gregory Morrow <gregorymorrowchicago07@gmail.com>: Mar 21 07:07AM -0700 Ophelia wrote: > I like to use my .. um .. thingy with all the wee blades. "Care to see my etchings, luv...???" ;-) -- Best Greg |
| sf <sf@geemail.com>: Mar 21 07:06AM -0700 On Mon, 21 Mar 2016 09:57:04 -0000, "Ophelia" <OphElsinore@gmail.com> wrote: > it. > Does every one here boil it on the hob or will it do well in the slow > cooker? Am I right in thinking you cook yours with potatoes and cabbage? I don't see why the slow cooker wouldn't work for you, in fact I was thinking I'd try this year's corned beef in the slow cooker. You'd be a better guesser as far as when to put the vegetables in. What I do on the stovetop is put some carrots & onions in with the beef from the begriming and toss them at the end in favor of fresh. I don't like mushy vegetables, so I don't dump them in all at once. I add them in the order that they cook: longest first, fastest last and finish off the corned beef in the oven with that mustard and brown sugar glaze. To do that, take your corned beef out a little early or it will over cook in the oven and fall apart on you when you slice it (against the grain). That's fine when you have hash in mind, but you want nice slices for a plate meal. BTW: I skipped corned beef on the 17th due to a lot of reasons. My children gave me an Anova sous vide for my birthday yesterday, so I'll probably skip trying out the slow cooker on corned beef for the first time and go straight to sous vide. Why not? I buy commercial. I was going to buy it from the place that supplies the local restaurants, but if I buy a grocery store corned beef, it comes vacuum packed - so it's sous vide ready. :) -- sf |
| Brooklyn1 <gravesend10@verizon.net>: Mar 21 09:23AM -0400 Julie Bove" wrote: >video. And no, I didn't find it. Somebody told about it. Pretty sure he >didn't actually buy that stuff at Whole Foods though. It is funny! >https://www.youtube.com/watch?v=4p6FApkH0lM I could only watch for 30 seconds, that faggot disgusted me. |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 21 10:00AM -0400 On 2016-03-21 9:23 AM, Brooklyn1 wrote: >> didn't actually buy that stuff at Whole Foods though. It is funny! >> https://www.youtube.com/watch?v=4p6FApkH0lM > I could only watch for 30 seconds, that faggot disgusted me. You made me look. I lasted 6 seconds. He is a little over the top. |
| sf <sf@geemail.com>: Mar 21 06:42AM -0700 > >> situation than you? > >If he loses the general election? Sure. > To Clinton. Yeah, he'll lose the primary. Hope he's on the ticket anyway. That would be a real one-two punch. She appeals to old voters, he appeals to the young and the disenchanted. -- sf |
| MisterDiddyWahDiddy <bryangsimmons@gmail.com>: Mar 21 06:53AM -0700 On Monday, March 21, 2016 at 8:42:51 AM UTC-5, sf wrote: > Yeah, he'll lose the primary. Hope he's on the ticket anyway. That > would be a real one-two punch. She appeals to old voters, he appeals > to the young and the disenchanted. He wouldn't take it, and I doubt that Senator Warren would either. I wonder, and I'm actually asking-- Are there any of you who would vote for Clinton in the general election, but who would not vote for Sanders if he were the nominee? --Bryan |
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