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myself
Posted: Tuesday, October 12, 2010 1:45:16 PM

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in large pot a 1/2 c sugar and a pinch of salt makes not so sweet corn-on-the-cob yummy

Torture the data long enough and they will confess to anything.
Guest
Posted: Tuesday, October 12, 2010 2:03:33 PM

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WellMadeMale wrote:
Braise your beef tenderloin prior to seasoning for stroganoff.


I use my slow cooker to make the meat soft and beautiful then add it into the strogonoff mix...
myself
Posted: Tuesday, October 12, 2010 2:10:16 PM

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I love Stroganoff : )


a mini chocolate bar in a hot cup of coffee with cream is goood!

Torture the data long enough and they will confess to anything.
Guest
Posted: Tuesday, October 12, 2010 10:01:05 PM

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when you are trying to make good food, take your time and do it right! its not a race and it tastes better after some work has been done!
Kate
Posted: Tuesday, October 12, 2010 10:33:36 PM

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When you lift a boiled egg out of the water, if the water evaporates quickly off the shell, it's cooked.

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Guest
Posted: Tuesday, October 12, 2010 10:52:20 PM

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Perfect Salmon: 550 Degrees Fahrenheit (288 Degrees Celsius/gas mark 5) for 5 minutes per inch of thickness at the thickest part - perfect and medium rare each time.
nicola
Posted: Tuesday, October 12, 2010 11:38:59 PM

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Almost any recipe can be improved by adding onions, fresh herbs, wine and garlic - unless it's a cake.
nicola
Posted: Tuesday, October 12, 2010 11:39:49 PM

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If you've made a complete hash of dinner, drink the rest of the bottle of wine and order a takeaway.
WellMadeMale
Posted: Wednesday, October 13, 2010 7:50:52 AM

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myself wrote:
I love Stroganoff : )


a mini chocolate bar in a hot cup of coffee with cream is goood!


The next time I make stroganoff, you're all invited. We'll have chocolate bars in coffee (or tea) too!

Nudie, I have a toga you can don if you wish to sit at my table. geek

Obscenity is the last refuge of an inarticulate motherfucker.
She
Posted: Wednesday, October 13, 2010 8:45:18 AM

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For a sauce where onion is required here is a way how to avoid unwanted pieces of it in the sauce.. while is on fire with some oil in it and it's getting gold, add some (just to cover onion up) wather in the pot (couple of times) wait to waporise and repeate, wather and salt will get your onion to melt.
myself
Posted: Wednesday, October 13, 2010 10:25:03 AM

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WellMadeMale wrote:
myself wrote:
I love Stroganoff : )


a mini chocolate bar in a hot cup of coffee with cream is goood!


The next time I make stroganoff, you're all invited. We'll have chocolate bars in coffee (or tea) too!

Nudie, I have a toga you can don if you wish to sit at my table. geek


lol -thanks for the invite and the toga ; )

Torture the data long enough and they will confess to anything.
myself
Posted: Wednesday, October 13, 2010 10:26:00 AM

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She wrote:
For a sauce where onion is required here is a way how to avoid unwanted pieces of it in the sauce.. while is on fire with some oil in it and it's getting gold add some wather in it (coupe of times) and wait to waporise and repeate, wather and salt will get your onion to melt


good tip

Torture the data long enough and they will confess to anything.
Guest
Posted: Wednesday, October 13, 2010 10:38:15 AM

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myself wrote:
I love Stroganoff : )


a mini chocolate bar in a hot cup of coffee with cream is goood!



I do that to sometimes try if you like mint chocolate a York pepermint patty
stuart1975
Posted: Wednesday, October 13, 2010 12:25:45 PM

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WellMadeMale wrote:
stuart1975 wrote:
To all the health freaks out there shrimp have hidden bad cholesterol in them, even when uncooked.


Do not feed your dog, people food.
Then Jeff why in god's name do you eat dog food lmao!
DirtyMartini
Posted: Wednesday, October 13, 2010 1:46:13 PM

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Never, under any circumstances, fry anything while naked...grease splatters...

I made that mistake once...


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Guest
Posted: Thursday, October 14, 2010 9:09:45 AM

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Ok, this sounds odd but I have tried it and it really works. When making scramble eggs or an omelet, freeze the butter first. Then mix it in with the eggs, millk and what every else you use. As the butter melts it keeps the egg from binding too close (rubber eggs Yuck) and keeps them fluffy and smmmmmooooooootttthhhh.
rxtales
Posted: Friday, October 15, 2010 3:51:37 AM

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Meringues. For every egg white use 1/4 cup of sugar. Make sure egg white are at room temperature. Once in the oven, don't open until finished
myself
Posted: Friday, October 15, 2010 7:27:48 AM

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Caramelize onions and then add fresh or granulated garlic and saute for only a moment longer. You will get the perfect garlic taste.

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Guest
Posted: Saturday, October 16, 2010 7:41:43 AM

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Note: When cooking spaghetti (I am Italian and this is my pet pev) it should have bit left in it so don't over cook it, normally use half the time you normally do and serve, the heat in it will continue to cook the starch in it and make it mussy (yuck).
She
Posted: Monday, October 18, 2010 7:55:23 PM

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Buc wrote:
Note: When cooking spaghetti (I am Italian and this is my pet pev) it should have bit left in it so don't over cook it, normally use half the time you normally do and serve, the heat in it will continue to cook the starch in it and make it mussy (yuck).


Al dente! I so aggre with you Buc, overcooked pasta is yuck.
She
Posted: Monday, October 18, 2010 7:58:53 PM

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Less is always more, do not add ingredients specialy if you are preparing new dish. I have discovered some simple divine recipes!
myself
Posted: Wednesday, October 20, 2010 8:25:59 AM

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She wrote:
Less is always more, do not add ingredients specialy if you are preparing new dish. I have discovered some simple divine recipes!


i love this- the simple pure taste of just about anything is gooood : )

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Guest
Posted: Wednesday, October 20, 2010 2:44:13 PM

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To cook the rice just right, use a 2-1 ratio of water (or chicken broth) to rice; for example, 2 cups broth to one cup of rice.
yanky666
Posted: Wednesday, October 20, 2010 3:20:28 PM

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don't cook bacon naked
Guest
Posted: Wednesday, October 20, 2010 3:57:31 PM

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Don't cook, just go get Taco Bell.
yanky666
Posted: Wednesday, October 20, 2010 4:06:20 PM

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Location: southend-on-sea essex
fucking to right thay dont have that here tho :(
rxtales
Posted: Wednesday, October 20, 2010 4:12:38 PM

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Location: Newcastle, United Kingdom
roccotool wrote:
To cook the rice just right, use a 2-1 ratio of water (or chicken broth) to rice; for example, 2 cups broth to one cup of rice.


and use a shallower pan
Guest
Posted: Wednesday, October 20, 2010 5:40:27 PM

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chefkathleen wrote:
LittleMissBitch wrote:
chefkathleen wrote:
LittleMissBitch wrote:
salt meat BEFORE you cook it.


I wouldn't. It'll dry it out more than if you did it at the end.


nah, not really. the salt isnt on long enough to draw out much moisture and the flavor is deeper and richer than if you just sprinkle salt after taking off the grill or out of oven.


Imagine how much more moist your food would be if you waited on salting it. Salt takes water/moisture out of food. That's why it is used for curing meats. Then again there's brining the meat. That's different all round. Or salting 24 to 72 hours ahead of time. Especially poultry.


try salting first, just a few mins ahead of cooking..i assure you will see a difference in flavor and not one in moisture..
scooter
Posted: Wednesday, October 20, 2010 7:08:33 PM

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Place your beer in the freezer for 15 mins. before consuming
nicola
Posted: Wednesday, October 20, 2010 8:41:33 PM

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scooter wrote:
Place your beer in the freezer for 15 mins. before consuming


I'm not sure that qualifies as "cooking" exactly Scooter.

When making Gnocchi, don't use too much flour, it makes them soggy. Russet / King Edward potatoes are the preferred type. Rice flour is better than all purpose flour.
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