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#Post#: 19040--------------------------------------------------
Re: Dear 2fat
By: 2fat Date: February 10, 2015, 10:39 pm
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[quote author=12cows link=topic=1371.msg19038#msg19038
date=1423621739]
Dear 2fat: Tonight I made an apple pie and I did not use
recommended pie baking apples. I went into the store and became
confounded with the apple choices before me. There is no apple
guide in produce to guide one in such dilemma. Is my pie going
to turn out? I am so worried as it is going to be a gift for
someone special.
[/quote]
no such thing as a bad apple pie!! I use a mix of
apples--usually golden delicious, honeycrisp, granny smith,
braeburn---will usually precook the filling(can make it ahead of
time,that avoids the shrinking of the filling when baking----the
question is do you serve cheese or ice cream with the pie??
#Post#: 19045--------------------------------------------------
Re: Dear 2fat
By: trollslayer Date: February 11, 2015, 6:38 am
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Pie isn't pie without whipped cream. Cheese? I've never gone
that way.
#Post#: 19046--------------------------------------------------
Re: Dear 2fat
By: 2fat Date: February 11, 2015, 7:10 am
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[quote author=trollslayer link=topic=1371.msg19045#msg19045
date=1423658313]
Pie isn't pie without whipped cream. Cheese? I've never gone
that way.
[/quote]
Cheese(cheddar, gouda or rarely bleu) was served with
apple&mincemeat pies, rhubarb&cherry got ice cream, pumkin&pecan
usually whipped cream--other then an occasional lemon meringue
those were our 'family' pies when growing up----
#Post#: 19049--------------------------------------------------
Re: Dear 2fat
By: 12cows Date: February 11, 2015, 6:44 pm
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No toppings for me please, I just want the pie!
(I do have to admit though a Mrs. Peterson cranberry pie fresh
from the oven is delicious topped with vanilla ice cream.)
#Post#: 19706--------------------------------------------------
Re: Dear 2fat
By: 12cows Date: June 26, 2015, 10:47 am
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I was reading about slicing cucumbers the other day and the
article stated to cut them on the diagonal to release more
flavonoids. I did not know if that was a scientific fact or not.
My only experience with slicing something different is with
garlic. I noticed if I crush the garlic to make garlic bread it
tastes different than if I chop the garlic.
Any thoughts on this?
#Post#: 19709--------------------------------------------------
Re: Dear 2fat
By: 2fat Date: June 27, 2015, 8:41 am
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[quote author=12cows link=topic=1371.msg19706#msg19706
date=1435333676]
I was reading about slicing cucumbers the other day and the
article stated to cut them on the diagonal to release more
flavonoids. I did not know if that was a scientific fact or not.
My only experience with slicing something different is with
garlic. I noticed if I crush the garlic to make garlic bread it
tastes different than if I chop the garlic.
Any thoughts on this?
[/quote]
not sure about the cukes but you are right about the garlic--the
way you burst the cells makes a big difference---personally
think the garlic press makes garlic almost bitter so seldom use
it, prefer to slice thin(razor blade) or smash/chop for most
uses---type of garlic matters too--like to stock up when
hardneck garlic is at the farmers market---and this year will
try remember to plant some at home for next year
Also buy heads of garlic that are heavy for their size--
#Post#: 19710--------------------------------------------------
Re: Dear 2fat
By: Mr.steve Date: June 28, 2015, 12:08 am
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Dear 2fat,
I need to thank you for my weight loss. It seems after
viewing photos of your most recent creations, nothing else is
appealing to my taste buds. Therefore, I must ask, beg or plead(
which ever works the best) to obtain a cookbook authored by
yourself. Is there any chance that this could become a reality?
Signed,
Hungry In Rapids
#Post#: 19726--------------------------------------------------
Re: Dear 2fat
By: 2fat Date: June 29, 2015, 7:48 am
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[quote author=Mr.steve link=topic=1371.msg19710#msg19710
date=1435468104]
Dear 2fat,
I need to thank you for my weight loss. It seems after
viewing photos of your most recent creations, nothing else is
appealing to my taste buds. Therefore, I must ask, beg or plead(
which ever works the best) to obtain a cookbook authored by
yourself. Is there any chance that this could become a reality?
Signed,
Hungry In Rapids
[/quote]
LOL
Thats ok 'cause I probably have gained what you have lost!!
Kinda funny about the cookbook, I don't ever write down
recipes(nor make them up other than bread or soup)--either see
something I want to make or there is something in the 'used'
meat bin at the store--will make most anything once.
Plus I have nothing but time to experiment/cook meals---and when
you fail it still is better(sometimes) then you can buy in most
restaurants around here
Even when working it was a nice way to relax-- preparing an
evening meal while enjoying a bottle of wine!!
cooking is just a craft that can be learned not an art
form--whats your favorite meal?? Learn to cook it
blindfolded(figuratively)---then start branching off on that
theme---easy peasy ;)
#Post#: 19729--------------------------------------------------
Re: Dear 2fat
By: 12cows Date: June 29, 2015, 12:26 pm
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Cookbooks! I was looking at Ma's Betty Crocker Cookbook from the
50's. There are things published in there that would not be
published today such as frostings that have raw egg in it. I had
a wonderful fudge recipe that had raw egg in it, but I can't
stand the idea of it anymore.
2fat what is your take on that idea?
#Post#: 19741--------------------------------------------------
Re: Dear 2fat
By: 2fat Date: June 29, 2015, 9:31 pm
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[quote author=12cows link=topic=1371.msg19729#msg19729
date=1435598803]
Cookbooks! I was looking at Ma's Betty Crocker Cookbook from the
50's. There are things published in there that would not be
published today such as frostings that have raw egg in it. I had
a wonderful fudge recipe that had raw egg in it, but I can't
stand the idea of it anymore.
2fat what is your take on that idea?
[/quote]
haven't seen those but as a rule have no aversion to raw(or
barely cooked) eggs--for the most part think eggs are always
overcooked(my wife disagrees),Orange Julius used to have a raw
egg option---and there lots of classic cocktails that have raw
egg too(mainly the white iirc)
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