- New bad show. - 8 Updates
- Leftover Duck recipes? - 3 Updates
- creaming sugar/butter - 6 Updates
- The Da-After Grilled Reuben - 2 Updates
- Corned Beef Cooking - 2 Updates
- Brown sugar blues - 3 Updates
- Malted Barley Flour - 1 Update
| Ed Pawlowski <esp@snet.net>: Mar 20 02:22PM -0400 On 3/20/2016 10:46 AM, Nancy2 wrote: > The one Julie is talking about must be different and likely is on the Food Network. > Sorry. > N. She may be referring to this one http://www.foodnetwork.com/shows/the-chef-jeff-project.html There was a show a couple of years ago too that featured ex-con cooks. Not sure of the name or network. |
| sf <sf@geemail.com>: Mar 20 12:39PM -0700 On Sun, 20 Mar 2016 06:08:43 -0700 (PDT), Nancy2 > Julie, Chefs and Cons, or whatever the name is, is on BRAVO, not the Food > Network. It comes on after Top Chef, which just ended its season. Whatever network it's on, it sounded like an interesting idea when I saw the advertisement. -- sf |
| sf <sf@geemail.com>: Mar 20 12:41PM -0700 On Sun, 20 Mar 2016 07:46:08 -0700 (PDT), Nancy2 > guessed at. > The one Julie is talking about must be different and likely is on the Food Network. > Sorry. The one she's talking about is professionals vs amateurs with talent and the judges have to guess which is which (the way I understood the concept). -- sf |
| "Julie Bove" <juliebove@frontier.com>: Mar 20 12:42PM -0700 "Nancy2" <ellorysgirl@gmail.com> wrote in message news:185a7280-a7b4-4261-806e-7a9120eb9640@googlegroups.com... > Julie, Chefs and Cons, or whatever the name is, is on BRAVO, not the Food > Network. It comes on after Top Chef, which just ended its season. > N. Nope. You're wrong. I just looked it up as I rarely watch BRAVO. It's Cooks Vs. Cons. http://www.foodnetwork.com/shows/cooks-vs-cons.html |
| "Julie Bove" <juliebove@frontier.com>: Mar 20 12:42PM -0700 "Nancy2" <ellorysgirl@gmail.com> wrote in message news:fb1a16f7-40c7-4419-a0a1-d5c29805844a@googlegroups.com... > are enrolled > in culinary arts programs. > N. Ah okay. Thanks! That's another channel I rarely watch. |
| "Julie Bove" <juliebove@frontier.com>: Mar 20 12:43PM -0700 "Nancy2" <ellorysgirl@gmail.com> wrote in message news:d87e37f3-935a-4762-892d-3359be538424@googlegroups.com... > Network. > Sorry. > N. It is. http://www.foodnetwork.com/shows/cooks-vs-cons.html |
| "Julie Bove" <juliebove@frontier.com>: Mar 20 12:43PM -0700 "Ed Pawlowski" <esp@snet.net> wrote in message news:3PCdnVihyYj6d3PLnZ2dnUU7-YXNnZ2d@giganews.com... > http://www.foodnetwork.com/shows/the-chef-jeff-project.html > There was a show a couple of years ago too that featured ex-con cooks. Not > sure of the name or network. It's not about convicts but people trying to con the judges into thinking they are chefs. http://www.foodnetwork.com/shows/cooks-vs-cons.html |
| "Julie Bove" <juliebove@frontier.com>: Mar 20 01:02PM -0700 "sf" <sf@geemail.com> wrote in message news:l3vtebtcctbki57fsepupk7s3esn5tt8k1@4ax.com... > The one she's talking about is professionals vs amateurs with talent > and the judges have to guess which is which (the way I understood the > concept). Yes but I found it to be stupid and boring. |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 20 03:32PM -0400 On 2016-03-20 1:20 PM, cshenk wrote: > If you coooked one like a chicken, sitting in it's fat, that is what > went wrong. Also, though I have never done it, apparently duck can be > very tough if cooked at too high a heat? I have always done it on a rack. Of all times I have done duck, only one was not a disappointment or utter failure. |
| "cshenk" <cshenk1@cox.net>: Mar 20 02:57PM -0500 notbob wrote in rec.food.cooking: > I later learned how to cook fine duck breasts and, later, make a > confit. Still, not as many ducks in my life as I would like. ;) > nb I already broke it out to 6 meals for you. It can easily be 9. There is a reason why Americans tend to top the weight charts on obesity. Lets just say in our case, we have a grunch of leftovers. http://tinypic.com/r/2lyjad/9 -- |
| "cshenk" <cshenk1@cox.net>: Mar 20 03:02PM -0500 graham wrote in rec.food.cooking: > oven rack with a pan of potatoes underneath catching the drippings. > I'd love to try that with a couple of ducks - but in someone else's > oven:-) Graham LOL! Yeah, needs a cover for sure. -- |
| MaryL <stancole1@invalid.yahoo.com>: Mar 20 02:37PM -0500 On 3/20/2016 1:33 PM, notbob wrote: > cream butter/sugar? > IOW, how did chefs cream butter into sugar b4 electricity? > nb Years ago, I used to do it with a very heavy, strong (large) spoon. I would press the sugar and butter against the edge of a bowl and keep turning it. Of course, it was easier when I used a mixer. MaryL |
| "Julie Bove" <juliebove@frontier.com>: Mar 20 12:37PM -0700 "notbob" <notbob@nothome.com> wrote in message news:dl88neFlhsjU9@mid.individual.net... > cream butter/sugar? > IOW, how did chefs cream butter into sugar b4 electricity? > nb With the back of the spoon. Just sort of press it into the bowl, stir, press it into the bowl, repeat... |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 20 03:39PM -0400 On 2016-03-20 2:33 PM, notbob wrote: > Do I gotta drag out my orbital stand mixer or is there a manual way to > cream butter/sugar? > IOW, how did chefs cream butter into sugar b4 electricity? They did it with a spoon. I still see the occasional recipe that calls for creaming butter and sugar with a spoon. Nuts to that. I use a hand mixer. |
| jmcquown <j_mcquown@comcast.net>: Mar 20 03:54PM -0400 On 3/20/2016 2:33 PM, notbob wrote: > cream butter/sugar? > IOW, how did chefs cream butter into sugar b4 electricity? > nb Softened butter and the back of a spoon. :) Jill |
| notbob <notbob@nothome.com>: Mar 20 07:55PM > Of course, it was easier when I used a mixer. Of course! I don't think I've been without a mixer since I was a wee tad. My mom usta have one of those classic Sunbeam stand mixers. I've made baked Alaska, by hand, using a balloon whisk, but never hadda cream sugar/butter together, by hand. nb |
| jinx the minx <jinxminx2@yahoo.com>: Mar 20 03:00PM -0500 >> nb > Softened butter and the back of a spoon. :) > Jill I've never used anything electric to cream butter and sugar. Usually I use a spoon, sometimes a fork or my pastry cutter, and occasionally my bare hands. -- jinx the minx |
| notbob <notbob@nothome.com>: Mar 20 07:50PM > I thought they were made with pork, beef and veal. Not too much veal being served, these days. Heck, even the veal is not veal! Original Joe's, in San Jose, was caught subbing chicken or pork (I forget) for their veal scallopini. Busted! nb |
| Janet B <nospam@cableone.net>: Mar 20 01:55PM -0600 On Sun, 20 Mar 2016 15:23:30 -0400, Dave Smith >> Blasphemy. If you have had a brat that was like a hot dog, you need >> to find a different brat. >I thought they were made with pork, beef and veal. depends on the recipe. There are hundreds of kinds of brats. I was just showing my preference Janet US |
| Rusty <larustymd@yahoo.com>: Mar 20 03:41PM -0400 On 3/20/2016 1:45 PM, cshenk wrote: >> What is it about 'mashed potato patties' that you don't understand? > What I understand and you do not, is not every use of mashed potatoes > is a croquette. ALL the pictures you have are of croquettes. I am backing you, cshenk. My French Canadian Mother-in-law made potato pancakes as you make them (she called them "popettes). Just with leftover mashed potatoes and an egg and fried them up. Hubby would like me to make them but I have never made them. Rusty in Md |
| graham <gstereo@shaw.ca>: Mar 20 01:54PM -0600 On 20/03/2016 12:16 PM, MisterDiddyWahDiddy wrote: >> Graham > Kidneys are nasty piss factories. > --Bryan Then stick to Big Macs:-) |
| Dave Smith <adavid.smith@sympatico.ca>: Mar 20 03:36PM -0400 On 2016-03-20 1:31 PM, notbob wrote: > lumpy brn sugar into my large wire strainer and used the fine particles > that sifted through. I then tossed the reamaining brn sugar rocks in > da' trash. I'll buy some new stuff next week. ;) You pitched it?? You could have put a piece of bread in with it and the sugar would have resurrected within a day or two. |
| Brooklyn1 <gravesend10@verizon.net>: Mar 20 03:49PM -0400 On Sun, 20 Mar 2016 15:36:05 -0400, Dave Smith >> da' trash. I'll buy some new stuff next week. ;) >You pitched it?? You could have put a piece of bread in with it and >the sugar would have resurrected within a day or two. A piece of citrus rind freshens sugar. |
| notbob <notbob@nothome.com>: Mar 20 07:51PM > You pitched it?? You could have put a piece of bread in with it and > the sugar would have resurrected within a day or two. And exactly what brand of bread accomplishes this miraculous feat? nb |
| graham <gstereo@shaw.ca>: Mar 20 01:49PM -0600 On 20/03/2016 11:55 AM, Janet B wrote: > malt powder at King Arthur flour. I liked what it did for dough that > spent some time in the fridge. > Janet US The malt syrup is an essential ingredient in malt loaf, a UK tea-time treat. http://www.bbcgoodfood.com/recipes/1411653/sticky-malt-loaves Graham |
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