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rxtales
Posted: Thursday, October 21, 2010 12:43:02 AM

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Location: Newcastle, United Kingdom
nicola wrote:
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.


Are they hard to make Nic?
Swollen
Posted: Thursday, October 21, 2010 1:38:44 AM

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Find yourself a sexy Butler, and have him cook it for you ! xx
myself
Posted: Thursday, October 21, 2010 6:35:25 AM

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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.


bring to a low boil (or the pot will overflow) for 3min- cover and simmer on low for 20-30min or until done- fluff/cover/let sit on cool burner for 5min

: )

Torture the data long enough and they will confess to anything.
myself
Posted: Thursday, October 21, 2010 6:45:40 AM

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Did you add to much salt to a saucy dish? Peal a potato or two (depending on how much salt), and cook the potato whole in the dish just until done and then remove. The potato will absorb the salt : )

Torture the data long enough and they will confess to anything.
WellMadeMale
Posted: Thursday, October 21, 2010 7:13:02 AM

Rank: Constant Gardener

Joined: 9/30/2009
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Location: Cakeland, United States
A nice alternative to beer-batter for dipping fish filets into before frying, is 7Up or Sprite; it is the carbonation in the beverage which makes the batter - lighter and crispier.

Obscenity is the last refuge of an inarticulate motherfucker.
myself
Posted: Thursday, October 21, 2010 7:27:50 AM

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-soaking your ham in 7up/sprite over night before baking makes it yummy and sweet

-rubbing bacon fat on the turkey before baking makes the most golden skin that seals in moisture absolutely

-Don"t prick your meat and allow the juice to run out while cooking-let meat rest 1min per pound to let juice settle : )

Torture the data long enough and they will confess to anything.
MrNudiePants
Posted: Thursday, October 21, 2010 8:06:47 AM

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Location: United States
myself wrote:

-Don"t prick your meat and allow the juice to run out...


Always good advice, even when NOT cooking.
She
Posted: Friday, October 22, 2010 11:49:18 PM

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Joined: 3/24/2010
Posts: 2,628
If you are cooking already sliced up potato (for salad or..) and you don't want it to fall apart add in the water 2-3 table spoons of vinegar, that will prevent your potato to become fragmentary.
WellMadeMale
Posted: Saturday, October 23, 2010 7:54:58 AM

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Posts: 10,781
Location: Cakeland, United States
Guest
Posted: Saturday, October 23, 2010 3:50:11 PM

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Joined: 12/1/2006
Posts: 781,109
Perfect Chicken Breasts: 400 Degrees Fahrenheit for 20 minutes, done and moist as good breasts should be!
Guest
Posted: Saturday, October 23, 2010 3:52:07 PM

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Joined: 12/1/2006
Posts: 781,109
myself wrote:
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.


bring to a low boil (or the pot will overflow) for 3min- cover and simmer on low for 20-30min or until done- fluff/cover/let sit on cool burner for 5min

: )


As in India, wash rice 3x or more to remove starch and boil in an open pot testing for "done-ness" every minute after 5 of rolling boil.
Guest
Posted: Saturday, October 23, 2010 9:49:25 PM

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Call pizza place 45 minutes before you want to eat. Tip driver.
myself
Posted: Sunday, October 24, 2010 4:58:49 AM

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gerrika wrote:
As in India, wash rice 3x or more to remove starch and boil in an open pot testing for "done-ness" every minute after 5 of rolling boil.

I have used this method and liked it : )

Torture the data long enough and they will confess to anything.
2706ali
Posted: Sunday, October 24, 2010 7:06:07 AM

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Location: London, United Kingdom
...open the fridge and improvise........imagine what would tempt her
DirtyMartini
Posted: Saturday, August 6, 2011 5:19:15 AM

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I always like to cook with wine...sometimes I even put it in the food...happy8


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Lush Erotica, an Anthology of Award Winning Sex Stories

lafayettemister
Posted: Saturday, August 6, 2011 7:22:18 AM

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Joined: 10/4/2010
Posts: 6,507
Location: Alabama, United States
In the words of every Cajun cook that's ever lived....

"First, you make a roux."





When the debate is lost, slander becomes the tool of the loser. Socrates
1320
Posted: Saturday, August 6, 2011 10:43:33 AM

Rank: Rookie Scribe

Joined: 6/13/2011
Posts: 9
when smoking ribs, brisket, pork shoulder.....Low n Slow 200-225degrees max.....ribs min 2.5-3hrs.
brisket, pork shoulder....1-1.5 hrs per lb

Ill share my memphis rub....can be stored up to 6 months

1/2 cup paprika
1/4 cup garlic powder
1/4 chill powder
3 tbsp salt
3 tbsp pepper
2 tbsp onion powder
2 tbsp celery seeds
1 tbsp brown sugar....u can use a bit more if wished for sweeter flavor
1 tbsp oregano
1 tbsp tyhme
3 tsp cumin
2 tsp dry mustard
2 tsp ground coriander
2 tsp all spice
Guest
Posted: Saturday, August 6, 2011 4:46:25 PM

Rank: Lurker

Joined: 12/1/2006
Posts: 781,109
DirtyMartini wrote:
I always like to cook with wine...sometimes I even put it in the food...happy8


I have this on a T-shirt.
Dirty_D
Posted: Monday, August 8, 2011 12:45:26 PM

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Moderator

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Location: Soaking up the sun, United States
key to chicken, pork, turkey and other lean meats : BRINE!



Dirty_D
Posted: Monday, August 8, 2011 12:50:07 PM

Rank: Head Nurse
Moderator

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Posts: 7,543
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wash your hands often


clum
Posted: Monday, August 8, 2011 12:53:19 PM

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Bung it in the oven and hope for the best.

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