Right Honourable Member
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I had a white chocolate magnum yesterday... delicious way to cool down on a warm day. (In March too. How unusual!)
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Veteran Member
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I'm like a chicken's worst nightmare. |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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After making a purchase yesterday, I realized that I am addicted to buying cookbooks. And not just 'any' cookbooks. They fall into several categories. Cookbooks about:
Soups Casseroles Crock-pot cooking One-dish meals Dutch oven cookery Clay pot cooking Vegetarian meals Stuff cooked in a crock-pot is highly nutritious when cooked on low heat for 8 hours. The vitamin content isn't destroyed by high heat, and the flavors are intensely delicious after hours of slow simmering. The idea of cutting up/preparing the ingredients the night before, refrigerating them, and then putting them in the crock pot in the morning before leaving the house, and allowing them to cook on low for 8-10 hours, is such an efficient use of time. One comes home, has a meal, and then refrigerates and/or freezes the leftovers for future meals. Many of these dishes are even better when heated up as leftovers. The flavors have even more time to develop and consolidate. I think homemade soups are wonderful and I especially love vegetable soups. My mom made a swiss steak recipe in a crock pot when I was 14, and I loved it. My dad made a pot roast in a crock pot once and it was the best beef I'd ever tasted. I guess these two dishes are what sold me on crock pots, and now I'm addicted to buying the cookbooks. I bought the ones yesterday at my public library. They have a section of books that have been donated, and they sell them for $1.50 - $2.50, which is fantastic, since cookbooks can sometimes be expensive. These books look like new but are so reasonable that I don't feel guilty for buying them. Does anyone else love the kind of food that comes from the cookbooks mentioned above? Just curious. Last edited by Windswept : 2013-02-19 at 21:28. |
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Antimatter Man
Join Date: May 2004
Location: that interweb thing
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TicTacs.
Going through more than a pack a day... sucking on a few at a time. But only fresh mint or spearmint. No silly flavours. |
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Veteran Member
Join Date: May 2004
Location: oaktown
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Any stand-out crock-pot cookbooks or recipes you can pass along? That which doesn't kill you weakens you slightly and makes you less able to cope until you're completely incapacitated |
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*AD SPACE FOR SALE*
Join Date: Apr 2005
Location: Cleveland-ish, OH
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Starbucks. Ugh.
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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Pork chops and rice would be a good one to try too. And stews or chili are great in the winter time. But like I said, we all like different things. I go through my cookbooks and put a sticky flag on the recipes that I want to try. I hope you can find a few from the list that appeal to you. http://www.google.com/search?hl=en&s....1.PiDQAs1eWY8 |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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This pot roast for slow cooker is similar to recipes that have worked well for me.
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I saw some recipes that used barbecue sauce or A-1 sauce for the pot roast, but I think a nutritious broth would be ideal. Of course, again, it's a matter of personal preference and taste. Notice, she says to sear the roast in a skillet and (I suggest) that you should turn on the stove fan full blast to suck up any smoke from the searing process. The reason I didn't recommend any particular cookbook is that often I find that each cookbook I buy has just a few recipes that I think I would love. That's why I keep buying them and have acquired so many. But these online offerings have a price that's hard to beat. The above pot roast recipe is the fifth one down on the following page: http://www.allparenting.com/my-table...FQLhQgodK1sA6g On the right-hand side of that same page is a link for a 5-ingredient Tuscan bean soup that sounds pretty good too. When you find a site that often uses organic ingredients, the odds of getting away from that canned mushroom soup you mentioned are fairly decent. Last edited by Windswept : 2013-02-20 at 16:06. |
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Mr. Vieira
Join Date: May 2004
Location: Tennessee
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Carol, some day will you cook me a dinner?
Whenever you talk about food, it always sounds SO good (and I get so hungry). |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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I'm glad it sounds so good. I think cooking is truly an art, and I like food to turn out 'just so'. I like to go to the trouble to make a dish turn out perfectly delicious. It's like painting a watercolor landscape, or designing a perfectly delightful room. Each small effort is crucial, and if it makes the result a joy, then it's not so much an 'effort' as an act of love. The love of perfection. Anyway, that's how I feel... about whatever I do. And...about that pot roast... oh, yum.
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Veteran Member
Join Date: May 2004
Location: oaktown
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One thing-- do I sear the roast dry in the pan? I don't see any oil called for, but that seems like a recipe for burning. That which doesn't kill you weakens you slightly and makes you less able to cope until you're completely incapacitated |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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I would pour a bit (one teaspoon) of oil into a *non-stick* skillet (preferably one with high sides), and then wipe the oil over the whole inside of the skillet, bottom and sides, with a paper towel folded into a square pad. (I think I remember reading once that peanut oil smokes less than other oils, but you might have to google to check on that.) Then, turn the paper towel pad over to its clean side, and remove 99% of the oil from all sides of the skillet (to diminish spatter). I would probably try to sear 'all' sides of the roast (using medium heat), which might involve actually holding the roast upright with one's hands while searing the narrow sides. The narrow sides should be seared first. If the skillet has too much oil remaining after wiping it off, the oil might start to spatter into one's face/eyes. As I said, that's probably why they don't mention oiling the skillet in the first place - to avoid 'any' problems with spattering into one's face. Good idea to wear eye-glasses of some kind if one wants to try searing all sides of the roast in a skillet that has been even thinly oiled. To avoid the problem of spatter altogether, sear the roast in a dry skillet. Btw, today I looked for the Tuscan bean soup, but it's no longer on the side of the page. So I did a search of that 'allparenting' site and found the soup elsewhere: Quote:
http://www.allparenting.com/my-table...al-ingredients |
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Veteran Member
Join Date: Jun 2005
Location: State of Flux
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Soup sounds good. Love the simple flavors of Tuscan cooking - now that I think of it, I'm pretty addicted to food generally, Italian especially, and Tuscan-style cooking in particular.
I'm also addicted to ali-oli: http://www.worldsofflavorspain.com/node/748 I always use an egg and handheld electric mixer to simply the process (which essentially turns ali-oli into garlic mayo). A favorite dish of mine is al dente De Cecco spaghetti, tossed in a saute pan with some nice olive oil, crushed garlic, a lot of crushed red pepper, and salt; served with a bit of grated Parmesan and a side of ali-oli.... |
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Veteran Member
Join Date: May 2004
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I think I am recently (as of tonight) addicted to Howe Sound's Imperial Stout brewed w/ blackstrap molasses.... aptly named Pothole Filler.
Good. God. Is this stuff good. |
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Veteran Member
Join Date: Nov 2006
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For the past couple months, I've been addicted to clementines. I'll snack on the them throughout the day, often eating 2-5 at a time. I've also been eating loads of honeycrisp apples as well. Just can't seem to eat enough of them.
Seen a man standin' over a dead dog lyin' by the highway in a ditch He's lookin' down kinda puzzled pokin' that dog with a stick |
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Veteran Member
Join Date: Nov 2006
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Seen a man standin' over a dead dog lyin' by the highway in a ditch He's lookin' down kinda puzzled pokin' that dog with a stick |
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Veteran Member
Join Date: May 2004
Location: oaktown
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I switched to stainless steel pans a while back and it's taken me a while to get the whole hot pan, add oil and allow to heat thing down, but I can get close to non-stick performance when I do it right. One thing is to allow any meat to "release" before trying to turn it-- just letting it do its thing till it lifts easily. Try to rush it and it appears to be cemented to the pan, give a bit and it slides right out.
As far as splatter goes, yeah, a dutch oven sounds ideal, and if I get into this it might be an excuse to pick one up, but for now I have a heavy bottomed stock pot that would probably serve. I got a splatter screen that's perforated stainless instead of that screen mesh stuff, and it's much easier to keep clean. That which doesn't kill you weakens you slightly and makes you less able to cope until you're completely incapacitated |
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Veteran Member
Join Date: Nov 2006
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Yeah, it takes awhile to get it right and depends on (at a minimum) the oil, pan, and stove top. Change any of those three and chances are the timing has to be altered. The only real way to get it down is through trial and error. Hell, I had to relearn it recently when we moved into our new apartment because it has an older stove that is pretty fickle with its flame settings.
Seen a man standin' over a dead dog lyin' by the highway in a ditch He's lookin' down kinda puzzled pokin' that dog with a stick |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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Also, I googled a 'cuts of beef' page and found the link below. The chuck eye cut is mentioned 21st in the list, if I counted correctly. I'd heard of ribeye and chuck, but I must have overlooked the term chuck eye. A fairly good list for showing the various cuts, especially because it has little pictures of each. If you know of a better list, one more suited for cooks, please post it. http://www.mealsforyou.com/cgi-bin/c...tcutsbeef.html |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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Not exactly addicted, but in the habit of consuming the following:
tangelo - easy to peel, so nice to eat while tv watching. Juicy and delicious, seems to cleanse the palate. green seedless grapes - again, fresh and juicy, same as above, except no need to peel, of course. trail mix - raisins, peanuts, m&ms, and almonds covered in dark chocolate cottage cheese and sliced tomato - vine ripened tomato with vine still attached strawberries with whipped cream topping and those little cake cups Easy stuff, fresh, and no cooking needed |
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Veteran Member
Join Date: May 2004
Location: Promise Land of Trustafarians
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Hates the Infotainment
Join Date: May 2004
Location: NSA Archives
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I wouldn't say addicted but anytime my wife buys these, they're gone in 4-5 days flat, which is not good.
...into the light of a dark black night. |
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*AD SPACE FOR SALE*
Join Date: Apr 2005
Location: Cleveland-ish, OH
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Strawberry cheesecake Ben & Jerry's ice cream. I'm oblivious to the world when I have this in my hands.
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BANNED
I am worthless beyond hope. Join Date: Dec 2005
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looking for shit I can't afford on Craigslist.
Last edited by Brave Ulysses : 2013-09-15 at 20:04. |
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Veteran Member
Join Date: Nov 2006
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Seltzer water with lemon juice and Angostura bitters.
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Veteran Member
Join Date: Jul 2005
Location: Unknown
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Rademaker Hopjes Coffee candies
They taste like a cream and sugared coffee. I like my real coffee black, but that would taste nasty in a candy. |
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On Pacific time
Join Date: May 2004
Location: Moderator's Pub
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I have been addicted to watching HGTV (Home and Garden Network) for about six weeks. I even decided to make a thread about the HGTV programs to see if anyone else likes any of the shows that channel offers.
I love seeing a horrible property renovated into something utterly gorgeous. The renovated kitchens are truly a feast for the eyes, imo. Last edited by Windswept : 2014-01-30 at 18:51. |
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Veteran Member
Join Date: Jun 2005
Location: State of Flux
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Nice shot, windswept. I would love a space like that. Good shape provides a lot of work space without unnecessary movement. If you get in touch with these people, feel free to suggest AWR and this kitchen/dining area (bah, the whole apartment) if they ask.
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Hoonigan
Join Date: May 2004
Location: Canada
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Coconut oil.
I've been making coffee lately with a tbsp of it in there, 1-2 tbsp of cream, a dash of vanilla, a sprinkle of cinnamon, and a bit of honey. Blast the shit out of it my little Magic Bullet blender so it froths up and the oil doesn't sit on top. SO. GOOD. |
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