Cooking Related - A Nice Movie
caseynfld
7 years ago
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socks
7 years agolast modified: 7 years agoJasdip
7 years agoRelated Discussions
First attempt at induction cooking & pressure cooking
Comments (20)Bobby, I'm sure you will have a great time with Cathy on Tuesday. Kevin and I are thinking about a trip to Florida ourselves because he has a friend in Tampa he went to graduate school with, and she has been begging us to visit and stay at her house. I think it would be a nice trip, but as Gina noted before, there aren't good flights between L.A. and Tampa, and so we thought we might fly to Orlando, rent a car there, and then drive to Tampa. I have no idea when we will get around to this. I have to say that I am extremely careful about pot placement on my induction cooker, and so it is always centered in place. The PC pots are exactly the right size for this burner, and so I have not been concerned about the control buttons, but I will keep that in mind. I do love the timer, and yesterday I cooked a bunch of potatoes with some onion plus one cup of water. I closed the lid, set the cooker to #10 (highest heat) for two minutes and then turned it down to 250 degrees on the temp scale and set the timer for 10 minutes and let it go. I was waiting for sausages in the smoker, and when they were done, so were the potatoes, and oddly enough, there was no water left. I think it escaped as steam when I opened the steam valve. That was a new experience for me! So we only had potatoes and sausage last night, but we also smoked a large boneless turkey breast that I will use for sandwiches, etc. We also assembled our Big Green Egg (much more of an ordeal than we expected, partly due to insufficient/faulty instructions) and put up lights in the pergola. I can see that we will be spending a lot more time in the pergola, now that it is properly lit. I'm looking forward to cooking more things in the PC! I really like the conbination with the induction cooker, since it will turn off from the timer, and so I can sort of forget about it once it is set. Lars...See MoreGreat Food & Cooking & Chef Movies
Comments (32)All mentioned already but here's mine: Julie and Julia - the Julia bits not the Julie bits - when Julia first arrives in France and is served Trout a la Meuniere and has an epiphany - starting her life-long love affair with French food and cooking. Eat, Drink, Man, Woman Tampopo Chocolat - "It's not my favorite." "It's not my favorite." "It's not my favorite." Finally - "THIS is my favorite." The top two without a doubt for me: Big Night - I can't tell you how much I love Stanley Tucci and Tony Shalhoub. Love, love, love them both. And number one ---- Babette's Feast - a movie that explains without words how food and sensuality are intertwined and the marriage between them is a human necessity. How Babette brought joy to the utterly sense-starved, ascetic townsfolk and their bitter, frigid and abstinent lives, lifting them at least for one evening to a truer meaning of life than they had ever let themselves experience. That Babette gave up everything to "feed" them in this manner, to share her gifts, to thank them, to deliver a dream... still an astonishing film....See MoreWhat has been your favorite Birthday gift - cooking or food relat
Comments (26)This is a totally different idea, but I wanted to mention it because I recently rediscovered my immersion blender. I wanted something I could take out of town with me that was small and easy to pack, and...I know this would sound odd to some...offered a little bit of ''help'' in case I decided I wanted to bake. (A readily-available kitchen is a good thing.) Anyway, I realized my immersion blender (Kitchen Aid) had a whip attachment (like a miniature hand-mixer) that I'd never used. Eureka! Of course I had to try it out, and it works beautifully. If your friend doesn't have one, she would probably love it for blending soups, making smoothies or chopping things. The best part is they're not terrible expensive. (FYI; maybe not for now, but for the future.)...See Moreomg so tko..,.. hope you can relate!
Comments (11)Ok, I'm reading this thread and it's like reading my mind. I have scoured the web for information about (honed) white marble countertops. And then I found the Garden Web. There is a great thread all about this subject, if you search. Really, really great information. Also, here are two links to websites that I found where people actually did testing on honed marble to see how it held up. http://bluebonnetinbeantown.blogspot.com/2010/04/imperial-danby-marble.html AND http://www.google.com/imgres?imgurl=http://urbangraceinteriors.typepad.com/the_blog/images/2008/04/30/dsc00332.jpg&imgrefurl=http://urbangraceinteriors.typepad.com/the_blog/2008/04/index.html&usg=__ADItX4pCvelYSWBbUvi92u9VjOQ=&h=311&w=415&sz=63&hl=en&start=40&itbs=1&tbnid=5rgX9ICIxom2TM:&tbnh=94&tbnw=125&prev=/images%3Fq%3Dhoned%2Bwhite%2Bcarrara%2Bmarble%2Bcounters%26start%3D20%26hl%3Den%26sa%3DN%26gbv%3D2%26ndsp%3D20%26tbs%3Disch:1 Another good site about marble facts and the care is: http://www.marblecleaning.org/phpkb/article-1069.html I also have several friends who have personally used honed white marble and they LOVE it. They are patinas, not polishes, but they also claim it remains unstained (and they all cook). I've also read that the thin, green Scotch Brite pads work wonders on cleaning the marble, and I would also look into using a good impregnator to seal it. The one that I'm going to use (because, yes, I have definitely decided to toss caution to the wind and go with my dream of honed white marble countertop) is made by Dupont and is called Bullet Proof: http://www2.dupont.com/Stone_Tech_Professional/en_US/products/Protect/bullet_proof_sealer.html Good luck, and stick to your guns. If I ever finish my kitchen I'll post pics. This site has been invaluable!...See Moresheilajoyce_gw
7 years agoWalnutCreek Zone 7b/8a
7 years agocaseynfld
7 years agoJasdip
7 years agoUser
7 years agoalways1stepbehind
7 years ago
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