Discussion in 'Dancers Anonymous' started by Pacion, Apr 10, 2004.
Oopsie. Well, now you know.
Eh. We've always put grease down the drain (and run lots of very hot water after it) and never had a problem. Could be we're just lucky, or haven't yet been in one place long enough for it to become problematic. Shrug.
It can be problematic, as parents have had issues with it before. run HOT water after it and put some dishwashing soap in first. Stuff is made to cut grease, and if it can clean up after the valdez spill, it can deal with the grease from your meat
Yepper. I've had major clogs thanks to my deep and abiding love for butter-based honey glaze.
I hadn't thought of using Dawn in the drain.
IMO there will be plenty of fat left in the bottom of the pot for browning onions, even after pouring the out the bulk of it. Onions have plenty of moisture.
My mom always drained the excess grease left over after browning meat into old, cleaned spaghetti sauce jarred and then pitched them when they were full. I usually just use a paper towel if there isn't too much grease. I'll confess that I've used the "pour it down the drain while running hot water out the faucet + using dish soap" method before myself. I generally try to avoid it, more because I know it would have horrified my mom than anything else. It's funny how that sort of thing can stick with person over the decades.
Does mixing orange, red ballpepper, passion fruit, veggie burger, chicken, edemame hummus, chinese salad, avocado and soy seeds into a huge wooden bowl count for cooking?
Maybe I can get points for the colors instead, eh?
Cooking, technically no, but food preparation, sure.
Question for etp, or anyone else who pressure cans: do you have to worry about foods cooking down even more during the actual canning process?
For example: vegetable soup. If I cook it until it's done and then can it, will it become mush by the time it's finished? Or does it not "degrade" during the canning? Will I end up with mush?
You will generally end up as mush if you precook it, though it varies by recipe. Canning recipes will generally have you put in raw vegetables, and the processing/canning itself does the cooking.
This is a great one, if you like spicy:
I do that, plus also use sink strainer and empty out all the gook taht collects in the trash.
Would using whole-wheat flour in a stew recipe make any difference? I used it last time but I don't know if there's any reason, the cooks here could tell me, why regular white flour would be better to use? I ask because I have no cooking experience, and no one ever said to use that type of flour... I dunno if it matters.
Also I don't know why we have so many cans of turnip and mustard greens, but I don't know what the frick to do with them???
Whole wheat is better for you. Shouldn't make any difference in a stew.
Turnip, or turnip greens?
throw them out. :tongue:
*Cans* of turnip and mustard greens? Don't get me wrong, greens are good eatin', but in canned form? I'm pretty sure there are international treaties against that. If you don't want to weaponize them, just remember: everything is better with bacon.
Donate them to the local food pantry.
Canned greens make good compost.
That is what I was thinking, only they will end up sitting there, nobody wanting to take them home. lol
Turnip greens and mustard greens, for the person who asked.
I could get some bacon though, haven't had in forever lol
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