Why does everyone use ready made cake mix???

[SanDguy_22]

or maybe it was corked. anyways, i wouldn't have yucky wines at home (not by choice anyhow!), so what i would be drinking with the meal would probably be what i would be sloshing into my gravy!

believe it or not but some of the wine producers... ( even the top quality ones) are planning on moving on to screw top caps for their wine bottles ecause of problems associated with corks and the trees it gets harvested from.

regular cork:
some of the places it being harvested from the trees are suffering from fungal diseases etc so the cork is not as good of a quality as it used to be.
Cork may have mold spores etc imbedded in it which may in time spoil the wine.

plastic or composit corks have been known to slowly dissolve in to the wines and or alter the flavor characteristics of a wine over time.

So go figure..

 

[chittylove]

believe it or not but some of the wine producers... ( even the top quality ones) are planning on moving on to screw top caps for their wine bottles ecause of problems associated with corks and the trees it gets harvested from.

regular cork:
some of the places it being harvested from the trees are suffering from fungal diseases etc so the cork is not as good of a quality as it used to be.
Cork may have mold spores etc imbedded in it which may in time spoil the wine.

plastic or composit corks have been known to slowly dissolve in to the wines and or alter the flavor characteristics of a wine over time.

So go figure..

lol.....i had my rude awakening experience with that at a restaurant about 5 months ago! we ordered an ozzie wine (not cheap) and there it was, a screw top!! the server laughed at our faces (that he was expecting), and assured us that it was not a joke. the wine was delish and we ordered a couple more bottles that night!

also, isn't the cork tree in danger of becoming extinct? that's one thing i've heard anyways. i will miss the act of opening the bottle with a wine opener when cork is no longer. there is something almost sacred with that act! hmmmm......didn't know about the plastic cork and it's altering possibilities....makes sense though.

 

[SanDguy_22]

lol.....i had my rude awakening experience with that at a restaurant about 5 months ago! we ordered an ozzie wine (not cheap) and there it was, a screw top!! the server laughed at our faces (that he was expecting), and assured us that it was not a joke. the wine was delish and we ordered a couple more bottles that night!

also, isn't the cork tree in danger of becoming extinct? that's one thing i've heard anyways. i will miss the act of opening the bottle with a wine opener when cork is no longer. there is something almost sacred with that act! hmmmm......didn't know about the plastic cork and it's altering possibilities....makes sense though.

cork trees extinct... could very well be... its that whole fungus and excess harvesting thing.

i figure the uncorking the bottle is not much more than an unconscious methaphore for male ejaculation.
just thing of a champagne botle for the most obvious one
On the other hand people do get in to the habbit of things.
but just imagine how expensive a wine botle with a work in it will be 30 years from now.

 

[chittylove]

cork trees extinct... could very well be... its that whole fungus and excess harvesting thing.

i figure the uncorking the bottle is not much more than an unconscious methaphore for male ejaculation.
just thing of a champagne botle for the most obvious one
On the other hand people do get in to the habbit of things.
but just imagine how expensive a wine botle with a work in it will be 30 years from now.

that's a new way to see it!! yikes, now each time i open a wine bottle, i might blush and tremble a little!!

have a few bottles in my posession......let's see how long they will last there......30 years? hmmmm.....doubt it! lol! think i'm thirsty now.....oops, there's one open....lol

 

[SanDguy_22]

that's a new way to see it!! yikes, now each time i open a wine bottle, i might blush and tremble a little!!

have a few bottles in my posession......let's see how long they will last there......30 years? hmmmm.....doubt it! lol! think i'm thirsty now.....oops, there's one open....lol

well i have no problem of keeping wine for 30 odd years.. if it has the proper % of tanic acid etc in it to make it last that long without turning in to vinegar.

mind you i dont drink.. at all ...

 

[chittylove]

well i have no problem of keeping wine for 30 odd years.. if it has the proper % of tanic acid etc in it to make it last that long without turning in to vinegar.

mind you i dont drink.. at all ...

well, just don't let me into your house.....those bottles of 30 year old wines just might be in danger! lol!! ok, no, i'm not a lush, just enjoy a glass now and then......or two

ok, here's another thought.....

hamburger helper.......ewwwww
kraft dinner......ewwwwwww
cheese in a can......triple ewwwwwww

lol

 

[SanDguy_22]

well, just don't let me into your house.....those bottles of 30 year old wines just might be in danger! lol!! ok, no, i'm not a lush, just enjoy a glass now and then......or two

ok, here's another thought.....

hamburger helper.......ewwwww
kraft dinner......ewwwwwww
cheese in a can......triple ewwwwwww

lol

mmm spam

mmm turkey spam

that out of the way jusr reaplace each m with a eeewww

also you dont want to know what they grind up in to ready made hamburger patties. oh wait too late i think i mentioned it already

 

[chittylove]

mmm spam

mmm turkey spam

that out of the way jusr reaplace each m with a eeewww

also you dont want to know what they grind up in to ready made hamburger patties. oh wait too late i think i mentioned it already

haha....eww eww ewwwwwww!!!!

instant mash potatoes......yuckkkk....especially how easy it is to make the real thing

instant scramble eggs......yuckkkk.......how hard is it to crack some eggs, add some milk and stir it up??!!

canned devilled ham.....yuckkkk.....is that dogfood??!!

 

[SanDguy_22]

haha....eww eww ewwwwwww!!!!

instant mash potatoes......yuckkkk....especially how easy it is to make the real thing

instant scramble eggs......yuckkkk.......how hard is it to crack some eggs, add some milk and stir it up??!!

canned devilled ham.....yuckkkk.....is that dogfood??!!

instant mashed potatoes are great for making breads more fluffy :F i use them for baking purposes only.. or is i have to make 400 piles of dutchess potatoes.. mix that in with the real stuff to make it a tad bit more sturdy.

i dont even bother to add milk to my scrambled eggs i just make them plain with some oil or butter. But then again when i do eat eggs i like them over easy and sunny side up

canned deviled ham... same as spam they actualy make deviled spam too i know its disgusting stuff.

for dog food the quality of meat used "canner cutter" is the same that is used for canned chiles etc... and its only a small step above downer cows. (aka cows that can not walk to the slaugther house under their own power.)

 

[chittylove]

instant mashed potatoes are great for making breads more fluffy :F i use them for baking purposes only.. or is i have to make 400 piles of dutchess potatoes.. mix that in with the real stuff to make it a tad bit more sturdy.

i dont even bother to add milk to my scrambled eggs i just make them plain with some oil or butter. But then again when i do eat eggs i like them over easy and sunny side up

canned deviled ham... same as spam they actualy make deviled spam too i know its disgusting stuff.

for dog food the quality of meat used "canner cutter" is the same that is used for canned chiles etc... and its only a small step above downer cows. (aka cows that can not walk to the slaugther house under their own power.)

hmmm....interesting about the instant mash potatoes....... had no idea that they could be useful in baking!

i agree....i like my eggs over easy, or poached...it's all about the runny yolk! but once in a while, i crave for creamy scramble

eww....canned chili....don't get that as homemade chili is easy and much tastier with your own mix of spices of course!

next time i'm grocery shopping, i'll surely be thinking about what else we can eww about!! lol!

 

[SanDguy_22]

hmmm....interesting about the instant mash potatoes....... had no idea that they could be useful in baking!

i agree....i like my eggs over easy, or poached...it's all about the runny yolk! but once in a while, i crave for creamy scramble

eww....canned chili....don't get that as homemade chili is easy and much tastier with your own mix of spices of course!

next time i'm grocery shopping, i'll surely be thinking about what else we can eww about!! lol!

also grind your own meats.. you dont what to know whats in the stuff that is sold in the grocery store... nm i think ive already gone down that road


here is an other eeewww.... mayo in a gallon jug

 

[SlickTony]

I didn't know there was a good use for instant mashed potatoes. I had no use for them; they were such a good idea, since I hate peeling and mashing potatoes myself, but the taste is always a disappointment. I can always tell when some cook, chef or caterer has resorted to them. Their true nature can really be concealed in baked stuff?

 

[SanDguy_22]

I didn't know there was a good use for instant mashed potatoes. I had no use for them; they were such a good idea, since I hate peeling and mashing potatoes myself, but the taste is always a disappointment. I can always tell when some cook, chef or caterer has resorted to them. Their true nature can really be concealed in baked stuff?

yeah.. mostly because they are mixed in with a whole bunch of other stuff
the imp's make brads fluffier and softer than the use of regular flour alone would allow one to create

 

[chittylove]

also grind your own meats.. you dont what to know whats in the stuff that is sold in the grocery store... nm i think ive already gone down that road


here is an other eeewww.... mayo in a gallon jug

scary when something can last so long, isn't it?!!

plus, it's just a great big gob of fat and cholesterol!!!

how about the "tuna salad" in a can? or better yet, the flavored ones..ewww.....how hard is it to make your own? to have the mayo sitting in there forever....ewwwwwwww

 

[SanDguy_22]

scary when something can last so long, isn't it?!!

plus, it's just a great big gob of fat and cholesterol!!!

how about the "tuna salad" in a can? or better yet, the flavored ones..ewww.....how hard is it to make your own? to have the mayo sitting in there forever....ewwwwwwww

tuna salad is actualy pretty fine... they pasturise the stuff
but the whole concept of that is still nasty to me.
I cant understand how people can eat the stuff... (puke)

if you take 1 egg yolk... star slowly adding oil to it whilst whisking it in a bowl... you can add around 2 cups + of oil to that yolk with out fear of it breaking down. I cant remember the exact maximum since when ever i make mayo for anything.. i usualy only need about 2 cups.
Also the more oil you whisk in the harder and fluffier the mixture becomes

 

[SlickTony]

star slowly adding oil to it whilst whisking it in a bowl...

Oh, a whisk purist! Bah, humbug. The food processor is your friend.

 

[SanDguy_22]

Oh, a whisk purist! Bah, humbug. The food processor is your friend.

i like my food processor... but on stuff like mayo... the whisk gives me a bit of extra controll over the product.
It mainly comes out less runny and a whole bunch more fluffy.

also i tend to like to use a ceramic bowl when making mayo, whipcream etc. where as i use metals for making bread dough etc

 

[SlickTony]

the whisk gives me a bit of extra controll over the product.

Hm. I don't have enough coordination to operate a whisk with one hand and pour a thin stream of oil with the other. To me it's a matter of efficiency. Do you do meringue by hand as well? If you have wood shingles on your house, do you make them yourself?

 

[SanDguy_22]

Hm. I don't have enough coordination to operate a whisk with one hand and pour a thin stream of oil with the other. To me it's a matter of efficiency. Do you do meringue by hand as well? If you have wood shingles on your house, do you make them yourself?

nah i use my hachines for the meringue... same with the whipped cream etc.

i dont pour the oil in as a thin stream... amateurs do that. O rpeople who want to make a runny mayo or just a big mess.
emulsify the oil with the egg a little bit at a time.... about a teaspoon or so.

who the hell uses wooden shingles anyways... they are a fire hazard and look really ugly after a while.... not that they were atractive to begin with.

 

[chittylove]

mmm......meringues....reminds me....gotta start making some pavlova's~~!!!! chocolate pav with whip cream and fresh yummy raspberries!!!!

i can't be bothered to use my machines for small amounts of mayo, or dressing, or whip cream. too lazy to clean it afterwards besides, it's a good workout for my arm! lol!!

hey, chef....any suggestions for a whole salmon bbq? i have a salmon and planning on bbq~ing it this weekend. i usually do a dill, lemon thing in foil but would like to try something different! thanks :

 

[SanDguy_22]

mmm......meringues....reminds me....gotta start making some pavlova's~~!!!! chocolate pav with whip cream and fresh yummy raspberries!!!!

i can't be bothered to use my machines for small amounts of mayo, or dressing, or whip cream. too lazy to clean it afterwards besides, it's a good workout for my arm! lol!!

hey, chef....any suggestions for a whole salmon bbq? i have a salmon and planning on bbq~ing it this weekend. i usually do a dill, lemon thing in foil but would like to try something different! thanks :

Is it a really really really fresh salmon...
id rather just make gravlax out of it.... the good way without the sugar. (who the fuck had the idea of putting sugar on fish anyways... smells kind of like french quisine or neo american french quisine to me) or in other words it just smells fishy pardon the pun.

Try to grill the thing without the use of foil...
open up the central cavity and put in a bunch of whole white pepper, lemon zest (so the fish wont come out like ceviche), large granule sea salt on the insides and out and the dill.
For the sea salt just sprincle it generously untill you have aproximately 1 chrystal of salt per 2 sq mm of fish.
Wrap the thing in plastic and let sit over night marinating in your fridge.
when your ready to use it just take the fish out and wash off the spices pat the fish dry and put in some more dill rub all over with some nice olive oil or some infused lemon oil if you have any .
take the fish on to your grill and at about 400 degrees F
let the fish cook for about 3-4 minutes per side after which you should move it to a cooler area of the grill untill you want to eat it. If you have some foil placed on the cooler area to diffuse some of the heat its perfect.

if the fish is still slightly rose on the inside its perfectly fine... its actualy a bit better that way.

 

[chittylove]

Is it a really really really fresh salmon...
id rather just make gravlax out of it.... the good way without the sugar. (who the fuck had the idea of putting sugar on fish anyways... smells kind of like french quisine or neo american french quisine to me) or in other words it just smells fishy pardon the pun.

Try to grill the thing without the use of foil...
open up the central cavity and put in a bunch of whole white pepper, lemon zest (so the fish wont come out like ceviche), large granule sea salt on the insides and out and the dill.
For the sea salt just sprincle it generously untill you have aproximately 1 chrystal of salt per 2 sq mm of fish.
Wrap the thing in plastic and let sit over night marinating in your fridge.
when your ready to use it just take the fish out and wash off the spices pat the fish dry and put in some more dill rub all over with some nice olive oil or some infused lemon oil if you have any .
take the fish on to your grill and at about 400 degrees F
let the fish cook for about 3-4 minutes per side after which you should move it to a cooler area of the grill untill you want to eat it. If you have some foil placed on the cooler area to diffuse some of the heat its perfect.

if the fish is still slightly rose on the inside its perfectly fine... its actualy a bit better that way.

thanks, chef! that sounds great....a bit different than what i usually do. yes, the salmon is very fresh....caught the other day but frozen right now....will eat on sunday! yummmm!!!!!

 

[SlickTony]

I've had good results with grilling salmon. It's one of my favorite fish. I'm not where they're indigenous, but I can get it pretty fresh at my local store.

 

[SanDguy_22]

I've had good results with grilling salmon. It's one of my favorite fish. I'm not where they're indigenous, but I can get it pretty fresh at my local store.

try this on for size... to test if the fish is really fresh... give a piece of it to your cat.. if the cat wont eat it neither should you

 

[SlickTony]

All my fish passes the cat test. 'Course, with my cats, so do a lot of things.