TREETOAD Posted March 6, 2008 Posted March 6, 2008 Hmm looks like a communion host, except its toasted and may cause anal leakage Quote
knotzen Posted March 7, 2008 Posted March 7, 2008 It's all clean now. Another rule of cooking: clean as you go. Did you find jebus? Are you kidding? I didn't find Hey-sus in a burnt biccy--I found him in a potato! Quote
knotzen Posted March 7, 2008 Posted March 7, 2008 And "anal" and "leakage" are two words that should never be used consecutively. Quote
Gary_Yngve Posted March 7, 2008 Posted March 7, 2008 A friend described her French cooking course as "First you start with a pound of butter...". Hah, that is the classic saying. I've been trying to pick up French cuisine lately myself. It is true to some extent, but not that bad. If browning or sauteing, oil can be substituted in place of butter, to reduce the saturated fat. I've had success too with reducing the amount of butter by 1/3 and still getting much the right texture/flavor. It seems a lot of the butter/cream gets used in sauces or creamy soups. The cream isn't as bad as butter, as it's about 35-40% fat. As for poaching liquids or buttery sauces, you don't eat all the poaching liquid (some will be used for a sauce or nage), and sauces are applied in moderation, due to their concentrated flavor. (Last night I reduced 3C wine and 2C stock to less than a cup.) Where the saturated fat and cholesterol really seems to hit is with souffles, custards, creme anglais, pastry doughs, etc., especially due to egg yolks. But I'd rather eat one of those once a week than a twinkie. The other thing to keep in mind is that when a recipe calls for a stick of butter, it's probably for at least four people. Quote
KaskadskyjKozak Posted March 7, 2008 Posted March 7, 2008 A friend described her French cooking course as "First you start with a pound of butter...". Hah, that is the classic saying. I've been trying to pick up French cuisine lately myself. It is true to some extent, but not that bad. If browning or sauteing, oil can be substituted in place of butter, to reduce the saturated fat. I've had success too with reducing the amount of butter by 1/3 and still getting much the right texture/flavor. It seems a lot of the butter/cream gets used in sauces or creamy soups. The cream isn't as bad as butter, as it's about 35-40% fat. As for poaching liquids or buttery sauces, you don't eat all the poaching liquid (some will be used for a sauce or nage), and sauces are applied in moderation, due to their concentrated flavor. (Last night I reduced 3C wine and 2C stock to less than a cup.) Where the saturated fat and cholesterol really seems to hit is with souffles, custards, creme anglais, pastry doughs, etc., especially due to egg yolks. But I'd rather eat one of those once a week than a twinkie. The other thing to keep in mind is that when a recipe calls for a stick of butter, it's probably for at least four people. Also the French know about portion control. :-) Quote
Gary_Yngve Posted March 7, 2008 Posted March 7, 2008 that's a good point. plenty of americans will binge on a whole pint of ben & jerrys in one sitting. in terms of saturated fat, that's 3/4 a stick of butter. Quote
No. 13 Baby Posted March 7, 2008 Posted March 7, 2008 you mean those arent single serving containers? Quote
Bug Posted March 7, 2008 Posted March 7, 2008 No. You are supposed to wait 15 minutes before eating the second half. Quote
Maine-iac Posted March 7, 2008 Posted March 7, 2008 Step 1- Marinate steak tips in oil, soy, and weird mix bought in grocery store for a while. Step 2- Soak corn on the cob for 30 mins in water. Step 3- Prepare grill. Step 4- Wrap corn in tinfoil. Step 5- Cook corn for 10 to 15 mins, turning. Then add steak to grill. Step 6- While the steak is grilling don't touch it! Sear it, then flip it. Step 7- Once at desired rawness remove from grill, along with corn. Step 8- Let it sit, and run inside and grab a very cold Sam Adams Summer ale. Step 9- Eat Step 10- Repeat joygasims in mouth means a job well done. Quote
TREETOAD Posted March 7, 2008 Posted March 7, 2008 And "anal" and "leakage" are two words that should never be used consecutively. fine then!! you are so bossy Quote
knotzen Posted March 8, 2008 Posted March 8, 2008 And "anal" and "leakage" are two words that should never be used consecutively. fine then!! you are so bossy Don't make me come over there and spank you for your impertinence. Hm, it's back. Quote
sexual_chocolate Posted March 8, 2008 Posted March 8, 2008 plenty of americans will binge on a whole pint of ben & jerrys in one sitting. in terms of saturated fat, that's 3/4 a stick of butter. that's not binging. 2 pints in a sitting is binging. yes, i've binged. Quote
kevbone Posted March 8, 2008 Author Posted March 8, 2008 One pint is one serving, even though the carton states its 4 servings. Quote
TREETOAD Posted March 8, 2008 Posted March 8, 2008 And "anal" and "leakage" are two words that should never be used consecutively. fine then!! you are so bossy Don't make me come over there and spank you for your impertinence. Hm, it's back. Lets get a room!! Quote
knotzen Posted March 8, 2008 Posted March 8, 2008 No. You are supposed to wait 15 minutes before eating the second half. And, you have to get up and do something else briefly. That way it counts as a second sitting. Quote
selkirk Posted March 8, 2008 Posted March 8, 2008 you people and your silly justifications! Just sack up and tuck in! Quote
TREETOAD Posted March 8, 2008 Posted March 8, 2008 Er, your country or mine? I will be hangin' out at Dallas/FW Airport on Monday afternoon for a couple of hours!!! Quote
knotzen Posted March 9, 2008 Posted March 9, 2008 Er, your country or mine? I will be hangin' out at Dallas/FW Airport on Monday afternoon for a couple of hours!!! PM me and we'll work out the details!!! Quote
Dechristo Posted March 9, 2008 Posted March 9, 2008 U.S. airport unisex restroom stalls are the new Club Med. Quote
grtmtnchic Posted March 9, 2008 Posted March 9, 2008 Step 1- Marinate steak tips in oil, soy, and weird mix bought in grocery store for a while. Step 2- Soak corn on the cob for 30 mins in water. Step 3- Prepare grill. Step 4- Wrap corn in tinfoil. Step 5- Cook corn for 10 to 15 mins, turning. Then add steak to grill. Step 6- While the steak is grilling don't touch it! Sear it, then flip it. Step 7- Once at desired rawness remove from grill, along with corn. Step 8- Let it sit, and run inside and grab a very cold Sam Adams Summer ale. Step 9- Eat Step 10- Repeat joygasims in mouth means a job well done. Don't burn the steaks! The bloodier the better. Quote
TREETOAD Posted March 9, 2008 Posted March 9, 2008 U.S. airport unisex restroom stalls are the new Club Med. I just like getting frisked by those big burly security women Quote
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.