Discussion in 'Dancers Anonymous' started by DanceMentor, Jun 8, 2013.
I have peeled asparagus. Now, I don't bother. Talk about more work than it's worth.
I sometimes peel the bottom third of the stalk, especially if it is older.
I usually cut off the bottom third of the stalk. I can't stand a woody piece of asparagus. I tried peeling mine this time, and it was nice, but not sure if it's worth the time. I think it depends on the age and quality of the asparagus.
I peel asparagus if I'm cooking for a date. For myself, it's firmly in the category of more hassle than it's worth.
I have never had peeled asparagus. I always thought one of the nice things about asparagus was the nice bite you get from the skin.
I think Julia Child says to snap the stalk and it will naturally break at the dividing point between woody and fresh - seems to work for me and quicker than peeling
I have done both. Snapping wins, for me.
Today's effort: chocolate blackout cake. In 90+degree heat. What was I thinking?
Some people do both. Snap off the bottom and then peel it up to the where the tip starts. I give JudeMorrigan credit for doing it for a date, but I certainly can't be bothered.
My 19 yr. old son will be living in an apartment rather than a dorm room next year and I realized that I had been derelict in my duties as a parent and he needed to be able to cook a wider variety of items. Today's lesson included being able to tell when a chicken breast is done by the feel when you press on it; he was very relieved when I included double checking by cutting into it after it has sat a bit. I can tell we are going are going to have fun with this (and no, I'm not being facetious).
No air conditioning???
Instant read thermometer.
Nope. House very old; wired at the turn of the last century. No a/c. Makes for interesting summers. I learned that it's useful to bake at 6am.
Cheap and a lot more accurate than the touch test with poultry or ground meats. ("If it flies, 165." Ground meat like burgers, 155. Pork, 140-ish, and solid pieces of beef to preference, as long as the outside's seared.)
my latest killer recipes:
2 pkgs of lean ground beef, one package of spicy pork chorizo
2 tablspoons evoo
breadcrumbs finely ground
minced onion dehydrated
salt and pepper
mix it all up and roll loosely into balls the size of a ping pong ball and bake at 350 til firm but still slightly pink inside...sit aside
in crock pot, combine, one small can of sauerkraut, one can of cranberry sauce with whole cranberries in it, two bottles of heinz chili sauce...heat til warm, add meatballs, let simmer low for an hour or so...YUM
asian slaw salad:
two bags of broccoli slaw
one large pkg slivered almonds
one bunch of green onions
one bag of raisins of your choice or crasins
one btl of panera asian salad dressing
chop three of the green onion greens, combine all ingredients
So, I'm making a curry sauce for curried shrimp to go over my "cauliflower" rice for my work lunches this week. I reach up into one of my spice shelves....and...WHAM....something cuts the heck out of my finger. Turns out, it was the food processor blade I never use. I must have thrown it up there when I was clearing up the kitchen in a hurry one day. Holy crud....it wouldn't stop bleeding. I had to put two pressure bandages on the cut, and wear a latex glove to finish cooking. Thank goodness it was a small cut. Sheesh!. No stitches needed, I think. The curry sauce turned out great, though....
Yep. But, the curry sauce was worth it.
I'm taking that darned blade, wrapping it in bubble wrap, and stashing it in a storage cupboard. Sheesh!
That does not seem like a superior storage place for a food processor blade...
thai, indian, ethiopian, chinese fusion tonight.....
in pan A; beautiful boneless pork chops sliced and sauteed in butter, green peppers and diced red onions, then simmered in masala sauce
in dutch oven #1; red lentils boiled in ginger thai vegetable stock, and hot and sour stock....because I accidentally bought one of each
in dutch oven #2; diced potatoes, celery, cauliflower and chicken peas boiled in coconut water and coconut milk
put the chops in the electric skillet, drain the lentils except fr one cup of stock and put lentils and the cup of stock in the electric skillet, drain the potato celery mixture except one cup of the coconut stock, add that mixture to the skillet...
letting it simmer on low the nex few hours to serve over rice whhen dh gets home
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