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#1 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1371974
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We're trying to have serious inputs not Dave type conversations.
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#2 |
Supporter
Join Date: Aug 2000
Casino cash: $8028275
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My most broadly applicable recommendation is find an economical way to get yourself into convection and induction cooking.
Convection in particular, I haven't deep fried ANYTHING in years. Cooks like microwave, crisps like a fryer.
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. |
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#3 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Convection as in one of your convection oven countertop doohickies? Because I have a convection oven, and it can't replace a deep fryer.
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#4 | |
Supporter
Join Date: Aug 2000
Casino cash: $8028275
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Quote:
About the only thing I can't replicate is stuff that goes in as batter, like funnel cakes and newly dipped Sonic style onion rings.
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We need the kind of courage that can withstand the subtle corruption of the cynics - E.W. |
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#5 |
Starter
Join Date: Nov 2005
Location: Wichita, KS
Casino cash: $10009560
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Finish cooking the pasta in whatever sauce you are using. I think this is a simple tip for new cooks that can really have a big impact on the quality of the finished dish.
Also, sharpen your damn knives. To many place that I'll help cook at have dull knives. Now, if I'm going to a get together where I'll probably be ask to help, I bring a sharpener along. To many close calls. |
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#6 |
Veteran
Join Date: Jun 2005
Location: Olathe, KS
Casino cash: $10606233
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My advice is if you are using a recipe book, make it how it is written then see if you like it or if it needs more or less of whatever. Now, unless it is a blatant thing that will not work, as I have seen things like adding stuff to such a tiny amount of liquid that you can't stir it and mix it up, then change it right away. It's not alchemy, so don't worry if you put a 1/8 tsp. more pepper in there than the recipe calls for.
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#7 | |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-90037
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Quote:
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#8 | |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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Quote:
However, for someone with no confidence in the kitchen, having those measuring cups and spoons handy is imperative. |
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#9 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1371974
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I have a question, when a recipe calls for 1 cup basil and doesn't specify minced or chopped how would you measure that? Do you pack the basil or fill one cup up loosely?
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#10 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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#11 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1371974
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So "1 cup of basil" would be the full leaves packed until it's a cup?
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#12 |
Go Beavers!
Join Date: Jan 2001
Location: Washington
Casino cash: $3498243
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#13 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1371974
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I was just using that for example. I could have used spinach? Lol
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#14 |
Here comes Peter Cottontail!
Join Date: Apr 2006
Location: None of your business
Casino cash: $-90037
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Another tip: throw out your microwave!
Waits for hostile reaction.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days? |
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#15 |
I didn’t say mud, I said crud.
Join Date: Jan 2012
Casino cash: $-1371974
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I use it for reheating leftovers. **** cleaning pots all the time
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