cooking
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Just because Milady brought it to my attention:
bluebell #270: mww, sounds like I need to dig out my old Joy of Cooking and look for that quote!
For Pi Day, Milady, the reader of the house, ran across something in Joy of Cooking. (Possibly should've gone in the food thread, but, hey, cookbooks are books, right?)
So, about cooking & cleanup... This is a tough one.
Ricardo Kill: What's the big deal eating pizza with a fork?
Want to know how we can tell you're an alien?
My eyelids were drooping, and the various topics in comments were starting to blur together - something about sending flowers to Michelle Fields?
Wow, folks, bucket-load of replies on the mystery cast-iron pan. Thanks.
Greetings, Food Threaders!
Milady has a question for y'all.
Willowed at the end of the last thread, so, repeating in part:
FYI for those of y'all who forgot to set your black-eye peas to soak overnight, the quick-soak method:
Milady is up! I told her, good, because the black-eye peas she put on to soak last night won't cook themselves.
Dave at Buffalo Roam: My family's tradition was to put a dime in the black-eyed peas. Whoever found it in their bowl got all the luck. Is that just a Texas thing?
Insomniac: Nutloaf for Thanksgiving? You are not of the body...
Christmas, not Thanksgiving!
We had bacon with the brunch. Does that get me reinstated?
grammie winger: ...10.5 pound ham, and it says bake for 12-15 minutes per pound, how long is that?
"...cooking rice with a small amount of coconut oil-they used a teaspoon for every half-cup of rice-and then putting it in the refrigerator can reduce digestible starch, and calories, by more than
reading back a few comments...
anything Teflon can do, lecithin can do better. (The soy derivitive slick stuff in Pam spray, available in economical large bottles instead.)
We actually have a nice heavy denim apron Milady got ages ago when working at a French restaurant in Chicago. Been meaning to copy it (among other sewing round-to-it's).
It's a stretch
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