| What's your favorite kind of pie? |
| Apple |
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22% |
[ 8 ] |
| Cherry |
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5% |
[ 2 ] |
| Peach |
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8% |
[ 3 ] |
| Pumpkin |
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22% |
[ 8 ] |
| Some other kind you're going to tell us about |
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41% |
[ 15 ] |
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| Total Votes : 36 |
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 Posted: Tue Apr 05, 2005 10:51 am
Thank you for the sugestion!! heart
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Posted: Fri Apr 08, 2005 9:51 pm
*brings in bags of groceries and stocks up the pantry*
It's been a while. I guess it's time to do a little cleaning around here or people will think I've abandoned the place.
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Posted: Sun Apr 10, 2005 3:01 pm
*Mory shuffles in, refills her coffee mug, and goes back to her homework.*
xp
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Posted: Mon Apr 11, 2005 1:27 pm
Pie? *holds up plate* Pecan, please, if there is any available, or anything chocolate. Thank you! *walks over and pours coffee* Yummy.
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Posted: Mon Apr 11, 2005 4:58 pm
Kitchen wise its going to be a difficult transition from me. I'm used to working on electric stoves and ovens. Now I have Gas and I'm actually afraid of Gas stoves and ovens.
Maybe its because I have been unattentive..
Weren't we making a turkey dinner?
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Posted: Thu Apr 14, 2005 11:48 am
Charity.l.bedell Kitchen wise its going to be a difficult transition from me. I'm used to working on electric stoves and ovens. Now I have Gas and I'm actually afraid of Gas stoves and ovens. Maybe its because I have been unattentive.. Weren't we making a turkey dinner?Gas stoves are the BEST!!! They have instant response between the controls and the heat source under the burners. Unlike stupid electric stoves whose elements have to cool down or heat up to attain the temperature you want. And those glass top stoves... useless! There are restrictions to the types of pans you can use on them because they'll scratch or are too heavy. When I get the money, I'm having my kitchen piped and getting myself a gas stove!!! yeah, but it got lost due to other topics of conversation
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Posted: Fri Apr 15, 2005 6:04 am
Usagi Zendrake Gas stoves are the BEST!!! They have instant response between the controls and the heat source under the burners. Unlike stupid electric stoves whose elements have to cool down or heat up to attain the temperature you want. And those glass top stoves... useless! There are restrictions to the types of pans you can use on them because they'll scratch or are too heavy. When I get the money, I'm having my kitchen piped and getting myself a gas stove!!! yeah, but it got lost due to other topics of conversationI know i'll get used to it eventually. It will just take me adjusting to that it doenst take 10 minutes for the stove top to warm up. It will be ready then. Overall though I am excited about the move. I'll be able to hoan my cooking skills. Mom rarely lets me do the cooking... Okies then. I guess that will come back at sometime...
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Posted: Mon May 16, 2005 3:28 pm
*Gets himself some coffee*
Hm.
*looks around a bit*
*Dusts everything off*
That's better.
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Posted: Mon May 16, 2005 6:43 pm
I need ideas on what to do with Chiken... chiken legs... my owven.. I'm not sure if it works so frying them is the only real option I have. Ideas?
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Posted: Tue May 17, 2005 8:19 pm
Charity.l.bedell I need ideas on what to do with Chiken... chiken legs... my owven.. I'm not sure if it works so frying them is the only real option I have. Ideas? Well, you could always brown them in a frying pan and then simmer them in your favorite purchased spaghetti sauce until they were fully cooked. Then serve them over pasta with a salad. Deep Vermillion *looks around a bit* *Dusts everything off* That's better. Thanks, DV.
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Posted: Wed May 18, 2005 1:14 pm
Usagi Zendrake Charity.l.bedell I need ideas on what to do with Chiken... chiken legs... my owven.. I'm not sure if it works so frying them is the only real option I have. Ideas? Well, you could always brown them in a frying pan and then simmer them in your favorite purchased spaghetti sauce until they were fully cooked. Then serve them over pasta with a salad. . oooh! sounds yummy. 3nodding *wonders if I'm going to get a cook book any time soon* I'm at least comfortable on my gas stove now.
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Posted: Wed May 18, 2005 3:27 pm
You know, instead of waiting on a cookbook, there are LOTS of really good web sites for recipes out there. Food TV has a great one. That's where I got the recipe I use for pumpkin muffins. They are yum!
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Posted: Wed May 18, 2005 4:49 pm
Hym.. an excuse for me to find a place for my printer. I'll have to look at that. At least other sites too. Thanks.
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Posted: Mon Jun 06, 2005 7:45 am
So I thought I'd post something about last night's adventure in the culinary.
I had an idea. I had some boneless, skinless chicken breasts. I wanted to put herbs on them, sear them and then simmer them in a little white wine. In theory, it sounded wonderful. In practice... not so much.
First off, they should have been browned more. Browning makes them look more appetizing. Pale white chicken is just not attractive.
Second off, when you simmer meat in wine... the herbs tend to fall off! And if the piece is kind of thick, the flavor doesn't really penetrate very far.
Now, it did turn out to be something edible, but not the taste treat I'd hoped for. I guess I need to pull out my textbook cookbook and refresh my memory on all those techniques I learned when I was taking classes. sweatdrop
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Posted: Mon Jun 06, 2005 8:42 am
Usagi Zendrake So I thought I'd post something about last night's adventure in the culinary. I had an idea. I had some boneless, skinless chicken breasts. I wanted to put herbs on them, sear them and then simmer them in a little white wine. In theory, it sounded wonderful. In practice... not so much. First off, they should have been browned more. Browning makes them look more appetizing. Pale white chicken is just not attractive. Second off, when you simmer meat in wine... the herbs tend to fall off! And if the piece is kind of thick, the flavor doesn't really penetrate very far. Now, it did turn out to be something edible, but not the taste treat I'd hoped for. I guess I need to pull out my textbook cookbook and refresh my memory on all those techniques I learned when I was taking classes. sweatdrop I think a sauce with the herbs over the browned chicken would have worked better. Maybe a White Wine reduction would work? [/Good Eats nerdage]
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