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Post by Ginnie on Dec 21, 2007 17:48:11 GMT -4
I don't know if the members here are that interested, but of course I'm starting another 'talk' thread - this time about food. Discussion can be about likes, dislikes, recipes and solutions to common cooking problems. Let me know if I'm going too far...
I'd like to ask anyone out there if they have a guarenteed great Scalloped Potatoes recipe. Seriously. What I'm aiming at is creamy, tasty potatoes, where hopefully the 'sauce' permeates kind of the potatoes to flavour them.
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Post by lionking on Dec 22, 2007 8:36:54 GMT -4
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reynoldbot
Jupiter
A paper-white mask of evil.
Posts: 790
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Post by reynoldbot on Dec 22, 2007 10:25:40 GMT -4
my idea of "cooking" is making pizza and adding spices to ramen. I eat out probably 4 times a week.
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Post by Data Cable on Dec 22, 2007 10:47:25 GMT -4
I'm an absolute whiz in the kitchen... with mac & cheese.
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Post by laurel on Dec 22, 2007 14:42:04 GMT -4
I can't really cook. I can bake a few things, but it's not healthy to eat brownies and cookies for dinner every night. The most "exotic" thing I've ever eaten was probably squid.
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Post by Ginnie on Dec 22, 2007 15:04:53 GMT -4
May I ask what your favourite local dish is? I don't know if Egyptian cuisine is similiar to yours, but at the local farmer's market there is an Egyptian vendor whose foods I have tried. Seemed like good food if you were a vegetarian, but a bit pricey. I imagine it would be very economical if you were to make it yourself though.
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Post by Ginnie on Dec 22, 2007 15:06:48 GMT -4
I'm an absolute whiz in the kitchen... with mac & cheese. Ahh, you're Canadian? Canadians eat more Kraft dinner per capita than any other country. I love the stuff.
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Post by Ginnie on Dec 22, 2007 15:10:59 GMT -4
my idea of "cooking" is making pizza and adding spices to ramen. I eat out probably 4 times a week. I find that cooking homemade pizza crust can be quite challenging. And the cost is usually more than just ordering out. I've taken to using pita breads for the crust - just load it up and put it in the oven.
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Post by Ginnie on Dec 22, 2007 15:23:50 GMT -4
I can't really cook. I can bake a few things, but it's not healthy to eat brownies and cookies for dinner every night. The most "exotic" thing I've ever eaten was probably squid. You have to really enjoy cooking to do it reasonably well, I think. Look at all the devices on the market intended to speed up the cooking process for our busy society. You know, the - it dices, slices - gadgets like potato peelers (beyond you ordingary potato peeler), or tomato slicers, or french fry cutters, that sort of thing. I remember an infocommercial about this fancy potato peeler. It was absurd. This contraption had a spike thing that you put the potato on, on you cranked it and a little blade cut the peel as the potato spun. Then to compare it's speed, a chef was there armed with a hugh knife peeling a potato. With a regular peeler I could've have easily beaten the thingamjig.
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Post by lionking on Dec 22, 2007 15:38:42 GMT -4
I think I like raw kibbeh if it is done well, as well as cooked chicken kidneys with onion.
Egyptian food like pigeons and chicken can be common, but I don't know a lot about Egyptian food.
I forgot to mention birds. Althaugh I am against hunting, but when the birds are hunted already, they are very tast grilled or cooked in the oven. After emptying intestines, you can eat the bird with its bones with bread.
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Post by gillianren on Dec 22, 2007 19:00:57 GMT -4
I find that cooking homemade pizza crust can be quite challenging. And the cost is usually more than just ordering out. I've taken to using pita breads for the crust - just load it up and put it in the oven. The trick is to pre-bake the crust, to blindbake it before adding sauce and toppings. I've got a pretty good recipe for it--no recipe for scalloped potatoes, though, I'm afraid. 2 cups flour 1 tbsp sugar 1 tsp salt 1 package yeast 3/4 cup warm water 1/2 cup shortening dissolve yeast in water; set aside to bloom for five minutes blend dry ingredients cut in shortening mix in water and yeast; add flour if needed to make a dough knead let dough rise for 1 hour preheat oven to 475 knead; form into crust; stab repeatedly with a fork (dock) bake for 7 minutes cover with sauce, cheese, toppings bake for 7 minutes let sit for a few minutes to congeal
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Post by Ginnie on Dec 22, 2007 19:43:54 GMT -4
Thanks! Could I put in a little less shortening? I've never used that in pizza dough before - what does it do: better texture and taste?
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Post by Data Cable on Dec 22, 2007 19:49:15 GMT -4
Technically, no... but now that I think about it, all the states I've lived in border on at least one of the Great Lakes.
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Post by gillianren on Dec 23, 2007 1:37:17 GMT -4
Thanks! Could I put in a little less shortening? I've never used that in pizza dough before - what does it do: better texture and taste? To be fair, I haven't measured the shortening for that recipe in years, so it may actually be less. I just eyeball a dollop of the right size. But yeah, it makes it taste richer and gives it a more bread-like consistency. Actually, the recipe's originally for breadsticks, but I use it for a bunch of things. Often, if I'm not sure what I'm making for dinner, I start with a batch of that dough.
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reynoldbot
Jupiter
A paper-white mask of evil.
Posts: 790
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Post by reynoldbot on Dec 23, 2007 8:05:42 GMT -4
my idea of "cooking" is making pizza and adding spices to ramen. I eat out probably 4 times a week. I find that cooking homemade pizza crust can be quite challenging. And the cost is usually more than just ordering out. I've taken to using pita breads for the crust - just load it up and put it in the oven. The farthest we take "homemade" is to just buy pillsbury dough (they sell kinds just for pizza). But we add fresh mushrooms, orange and green peppers and sometimes ground beef mixed with jalepenos to spice it up. The pizzas we make are downright delicious.
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