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[#] Fri Jul 17 2009 22:43:20 EDT from Harbard @ Uncensored

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Dan's obvious tip of the day:

Check the date on the milk carton BEFORE you drink it.



[#] Fri Jul 17 2009 23:39:18 EDT from hubie @ Uncensored

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[#] Fri Jul 17 2009 23:43:40 EDT from hubie @ Uncensored

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Sun Jul 12 2009 12:12:07 AM EDT from IGnatius T Foobar @ Uncensored
rudolf: do those frozen cylinders really stay cold long enough to reliably freeze 1.5 qts of ice cream? It seems like the whole appliance would "thaw" before the job was finished.

The ice cream makers with built in refrigeration systems look really nice, but they're insanely expensive.

I've had good luck with the frozen cylinder type ice cream makers.  I use the one that is made for my KitchenAid stand mixer.  I can get one good batch out.  I tried two (one after the other), but it didn't work too well on the second batch and I had to re-freeze the canister.

 

On an aside, I originally hit "reply" when I meant to do the quoted reply.  Without typing anything, I hit the "cancel" button and it looks like it posted an empty message.



[#] Fri Jul 17 2009 23:43:47 EDT from hubie @ Uncensored

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[#] Sat Jul 18 2009 15:32:59 EDT from rudolf @ Uncensored

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Ok, I put the canister in the freezer every time I make a new batch. It works ok so far. I do pour the semi frozen mixture in a freezable container which goes in the freezer. I had a slushy maker like this when I was a kid. If you got the maker with a ice tub, it's pretty good too. The Ben & Jerry book does say put rum, etc in at the last minute 'cause it'll make the mix hard to freeze.

I've been told to exercise my buggy, so I'll take it to Beech Mtn or somewhere.



[#] Sat Jul 18 2009 21:37:31 EDT from IGnatius T Foobar @ Uncensored

Subject: Re: ice cream

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It is true that alcohol will alter the freezing temperature of the mixture.
Ice cream manufacturers will use flavorings with no alcohol in them, not only to keep it from changing the freezing temperature but also to avoid having to deal with the regulations associated with selling a product that has alcohol in it.

I spent the better part of the afternoon installing a rotisserie on our grill.
It is an aftermarket rotisserie that came with a "universal mount." It was so universal that it required significant modifications to the grill. One side required new holes to be drilled to fit the bracket. And then once it was in place, the lid didn't close anymore, so I had to cut slots in the lid to fit around the rotisserie rod. Fortunately I had some black Rustoleum on hand to repaint the lid where I cut into it.

Naturally, I had to make rotisserie chicken as the first meal. It was everything I expected. Yum. But the real reason I wanted a rotisserie is so I can make gyros. That comes next. :)

[#] Sun Jul 19 2009 02:01:32 EDT from Harbard @ Uncensored

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Pork loin roasts always come out perfect.  Season with lemon pepper and halfway through cooking baste with butter and more lemon pepper.  Take it off when the internal temp reaches 145f.  It will keep rising in temp to about 155...fully cooked at that point.  Though some say you should cook it until it reaches 165....but that's over cooked in my opinion.



[#] Thu Jul 23 2009 14:49:32 EDT from fleeb @ Uncensored

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Gatorade, and grapefruit juice.

[#] Thu Jul 23 2009 15:56:32 EDT from triLcat @ Uncensored

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gatorade and grapefruit juice marinade for a pork loin roast? okay. sounds a bit odd but then again, I've never had gatorade or pork loin so I'm not much of a judge.



[#] Thu Jul 23 2009 16:56:06 EDT from fleeb @ Uncensored

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Heh... it's what I concocted as a casual drink at the office.

[#] Thu Jul 23 2009 23:27:48 EDT from Harbard @ Uncensored

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Actually, Gatorade and grapefruit juice might just work.  Gatorade has salt and sugar, grapefruit juice has the acid.  Need a little fat though....olive oil or butter.  I would marinade it for a couple of hours.  Poke some holes in the roast to let the marinade penetrate.  Some flavors of Gatorade are just awful though.



[#] Fri Jul 24 2009 16:43:55 EDT from IGnatius T Foobar @ Uncensored

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That's one way to make pigs fly, I guess.

[#] Sat Aug 08 2009 16:13:50 EDT from rudolf @ Uncensored

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I've never done this, but some folks here use Sundrop or Mountain Dew on ham. A librarian I know uses orange juice in his holiday turkey. Rob compromises with the bird due to being Jewish. In WNC, most folks serve ham on Christmas.



[#] Sat Aug 08 2009 16:24:16 EDT from triLcat @ Uncensored

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he serves turkey on christmas cuz he's jewish?

*scratches head*



[#] Sun Aug 09 2009 06:38:28 EDT from fleeb @ Uncensored

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I suspect it's the 'Christmas' bit that's confusing.



[#] Sun Aug 09 2009 07:39:33 EDT from triLcat @ Uncensored

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the Turkey certainly didn't have me confused. We have Turkey on Rosh Hashana, Thanksgiving, and Passover.



[#] Sun Aug 09 2009 08:28:32 EDT from IGnatius T Foobar @ Uncensored

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A Jewish friend once told me "no one celebrates Christmas quite like a Jew."

I assume he was actually talking about Stupidfest, not Christmas, but it's reasonable to expect that if the whole culture is saying BE FESTIVE NOW! then it's an opportune time to do so.

Which reminds me ... I've got to start planning a party for Tu B'Shevat.
:)

[#] Sat Aug 22 2009 12:00:56 EDT from rudolf @ Uncensored

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Illumination: Rob's wife is not Jewish, and she hasn't converted yet.



[#] Sat Aug 22 2009 12:07:23 EDT from rudolf @ Uncensored

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What kind of ethnic sausages are available in your area? Someone's making soutisso locally for the Waldensians. It's good and light on the spices. Definitely not like 'italian sausage' from a chain grocery store.



[#] Sun Aug 23 2009 05:14:12 EDT from fleeb @ Uncensored

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In my area? Probably just about any kind imaginable. I don't live too far from DC.

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