TBE on 1/3/2008 at 03:50
I've been making cube steaks with mashed potatoes a lot.
Brown your cube steaks in a pan.
Use some seasonings, like seasoning salt, paprika, salt, and pepper.
Get a packet of onion soup mix.
Get a packet of brown gravy mix.
Put the onion soup mix, and gravy mix into the pan, and make the gravy according to the brown gravy mix. Don't add water for the onion soup mix, just enough water that the gravy calls for.
Simmer on low heat for about 30 minutes. Cut the steak open to see if it's done. Doesn't take real long time.
Make some mashed potatoes, and this can be your side dish. The gravy from the dish is good over the mashed potatoes.
Later!
Tocky on 1/3/2008 at 04:24
I can cook popcorn but only because of the button that says popcorn. Also make a mean whisky neat. I think I've covered the important food groups.
a flower in hell on 1/3/2008 at 18:27
Quote Posted by piano-sam
I love cast iron skillets and griddles. Anything else is laughably inferior, not to mention what a lovely security system should a hooligan bumble into your home unexpected. A lot of heft there. Maybe could even kill someone if you ever find yourself in a zombie appocalypse or something.
Cast iron is great unless you're cooking acidic foods. Cooking tomato anything in cast iron is a very bad idea unless you like your food tasting like metal and your cookware corroded.
Jennie&Tim on 3/3/2008 at 00:40
Some things about making pizza at home that I've discovered. First, heat your oven for about twenty minutes after the preheat button comes on--it seems to retain temperature better, at least mine does. I assume it takes a bit longer to heat the walls and the pizza stone than it does to heat the air in the oven. Secondly, I make ugly irregular pizzas about eight to ten inches in average diameter; and each subsequent pizza cooked takes one to two minutes longer than the previous one.
Also, if you're in a hurry or wary of making dough, most grocery stores sell premade frozen pizza dough.
And you don't have to be able to spin it in the air, I just sort of push my balls of dough around until they're about the size I want. Then I make sure the dough is still loose on the cornmeal, then add the sauce and toppings.
I agree with piano-sam that the big cast iron pan would make a good zombie deterrent. However, my cast-iron digging rod is an even better one.
piano-sam on 3/3/2008 at 07:26
Quote Posted by a flower in hell
Cast iron is great unless you're cooking acidic foods. Cooking tomato anything in cast iron is a very bad idea unless you like your food tasting like metal and your cookware corroded.
I'm no chef, but could a salt curring impede the insidious advance of acid, salt being the alkali that it is?
If not then I meant laughably inferior for the
non acidic things. :rolleyes:
Edi:
How does one dig with a rod? Isn't that poking and scratching around? For that matter maybe a pan would work better, they are vaguely spade-like.
Jennie&Tim on 11/3/2008 at 14:51
It's a five foot cast-iron rod about two inches in diameter with one end flattened into a blade about three inches wide. If you pick it up and drop it onto dirt it plunges in and you can wiggle it around and break up even dense soil. If you put it in at an angle under a bush or tree you have a nice long lever to pry up the plant. If you want to get through an obstreporous root, dropping the blade onto it from a couple feet will cut through most roots pretty thoroughly. It's not critical, my favorite digging tool in the garden is my fork; but it's a nice supplemental tool. Very heavy, the weight is what makes it so useful though.
I thawed a bunch of egg whites saved from custards and sauces yesterday, and made a very nice angel food cake. It's very nice to be able to freeze egg whites, though I need to get better about using an icecube tray instead of tossing them in sandwich baggies. I'm glad I got that tube pan with the removable sides at that garage sale. It's not top quality, but it doesn't need to be for this.
Also, a crockpot, a smoked ham hock, two and a half cups of split peas, two bay leaves, two liters of water, an onion, and a pound of carrots make a very tasty split pea soup. Put the vegetables in only a couple hours before the end so they aren't irretrievably mushy. Mmmmm.
Anyone else like Penzey's spices? I buy most of my spices from them now, and you get an amazing amount of bay leaves when you buy an ounce of them. Useful, because I use it in stews, split pea soup, and spaghetti--all things I regularly make.
jbairdjr on 19/3/2008 at 02:52
Quote Posted by Jennie&Tim
So what have you done lately in your kitchen?
I maintained my coffee filter.
jtr7 on 19/3/2008 at 04:44
Okay, merging thread topics:
Kitchen adventures
Coffee
Black Tea
Caffeine
Mood-lifter
Birthday cake
Refrigerator
Tiramisu
