Womper Woom Wejects

[Debadoo]

YUM! Now Im getting hungry! I go through about 10lbs of potatoes every couple of weeks at home, at work its 50lbs each time they're on the menu. Every time they are done differently.

When it was me and Daniel, I could go through 10 pounds in no time. I ustacould get 20# on sale a lot for 1.99 til taters went beserk in price, and would always buy 20# I am missin my taters for sure. If they ever get my freezer over here, I'm gonna get some, make a lotta smashed taters and freeze em then see how fried taters do frozen. If not will do some hash browns or something

What do you do for work?

Busy day starting spring cleaning and all that fun stuff! Just made a batch of my grandmothers soda bread with the little one. She loves it and makes a maple cinnamon butter to go with it. Ive got such a great little chef to help me!

awwwwww that's great!!

Ratatouille?

Love that movie

44 and drizzling rain all day.....

yuck, sorry to hear that. At least ya don't have to go outside and do chores.

Just got back from the nerve burnin. So far a lot of the pain has gone down. Left side has been hurting a lot all day though. We'll see. Hopefully this will really help!

 

[The Cromwell]

Just got back from the nerve burnin. So far a lot of the pain has gone down. Left side has been hurting a lot all day though. We'll see. Hopefully this will really help!

I hope it helps a lot.

 

[Debadoo]

omggggggggg @Rixsta this was posted elsewhere, but since it seems it's your neck of the woods, I thought you'd particularly enjoy it. Hope everyone else does too, this was hilarious!

http://virallay.com/woman-complains-about-a-worm-in-her-lettuce-supermarket-responds-brilliantly/

I hope it helps a lot.

Thanks darlin! They said it might be hypersensitive to touch for about a week, but that's no biggie. Diver on the porch said his lasted a whole 6 weeks. Definitely hopin for about 8 months.

 

[Darth Omerta]

When it was me and Daniel, I could go through 10 pounds in no time. I ustacould get 20# on sale a lot for 1.99 til taters went beserk in price, and would always buy 20# I am missin my taters for sure. If they ever get my freezer over here, I'm gonna get some, make a lotta smashed taters and freeze em then see how fried taters do frozen. If not will do some hash browns or something

What do you do for work?

Im a chef, well rather, I was a chef but I now work at the University in the dining hall for residential students(fancy talk for glorified cafeteria). The food isnt actually all that bad, I call it mass produced home cooking lol, but still a shadow of what I used to do in restaurants, but this gig works with my schedule with my daughter, pays relatively well, and has a great benefits package so I stick around.

Your idea of frozen mashed will work, but if I could make a suggestion. It helps to make them a little more stiff than you usually would. When you reheat them you will need to add moisture to "revive" them a bit or it kinda tastes "flat" and starchy. Whenever I need to reheat mashed pots I heat them in the oven at around 300 until they're hot throughout and then whip them again adding butter and cream(or condensed milk).

Just got back from the nerve burnin. So far a lot of the pain has gone down. Left side has been hurting a lot all day though. We'll see. Hopefully this will really help!

Glad the pain has been reduced, hopefully it will continue to improve!

44 and drizzling rain all day.....

That seems to be my future! Calling for rain all day tomorrow but supposedly we're gonna have a decent weekend.

omggggggggg @Rixsta this was posted elsewhere, but since it seems it's your neck of the woods, I thought you'd particularly enjoy it. Hope everyone else does too, this was hilarious!

http://virallay.com/woman-complains-about-a-worm-in-her-lettuce-supermarket-responds-brilliantly/

You have no idea how nice it would be if all customers had that kind of sense of humor when dealing with food complaints. Too funny!

 

[Debadoo]

Im a chef, well rather, I was a chef but I now work at the University in the dining hall for residential students(fancy talk for glorified cafeteria). The food isnt actually all that bad, I call it mass produced home cooking lol, but still a shadow of what I used to do in restaurants, but this gig works with my schedule with my daughter, pays relatively well, and has a great benefits package so I stick around.
Your idea of frozen mashed will work, but if I could make a suggestion. It helps to make them a little more stiff than you usually would. When you reheat them you will need to add moisture to "revive" them a bit or it kinda tastes "flat" and starchy. Whenever I need to reheat mashed pots I heat them in the oven at around 300 until they're hot throughout and then whip them again adding butter and cream(or condensed milk).

A chef?? Kewl! Wanna marry me??? lmao j/k I love to cook, but can't do as much as I used to. My dream kitchen has a lower prep sink and counter where I can sit on a stool and prep veggies and stuff. Do my washin and choppin. And an upper oven. In addition to a number of other things. Thanks for the tip on the taters. I've frozen mashed before, but haven't frozen fried. I know they'll dry out some, but hopefully they'll come back to life with a little more fryin. We'll see.

Glad the pain has been reduced, hopefully it will continue to improve!

Thanks! I hope so too.

You have no idea how nice it would be if all customers had that kind of sense of humor when dealing with food complaints. Too funny!

oh yes I do. I spent too much time in food service, and so has my son, both as server and mgr. He's never said it to anyone, but his favorite "want to say" comeback when they are complaining about everything is........ "I bet your water is too wet also huh"!! lol

 

[Darth Omerta]

A chef?? Kewl! Wanna marry me??? lmao j/k I love to cook, but can't do as much as I used to. My dream kitchen has a lower prep sink and counter where I can sit on a stool and prep veggies and stuff. Do my washin and choppin. And an upper oven. In addition to a number of other things. Thanks for the tip on the taters. I've frozen mashed before, but haven't frozen fried. I know they'll dry out some, but hopefully they'll come back to life with a little more fryin. We'll see.

Bacon fat and good cast iron pan cures EVERYTHING! Well at least in frying that is
I usually dont get the marriage proposals until after women try my cheesecake! And no thats not a double entendre

oh yes I do. I spent too much time in food service, and so has my son, both as server and mgr. He's never said it to anyone, but his favorite "want to say" comeback when they are complaining about everything is........ "I bet your water is too wet also huh"!! lol

I like scaring off vegetarians with large wooden spoons...they are low on protein so they spook easily

 

[Debadoo]

Bacon fat and good cast iron pan cures EVERYTHING! Well at least in frying that is
I usually dont get the marriage proposals until after women try my cheesecake! And no thats not a double entendre

omggggggg bacon fat and CI, now I might be serious!! hehehe You sure you aint southern?

I like scaring off vegetarians with large wooden spoons...they are low on protein so they spook easily

lmao!

What's yur favorite thing to cook? Mine is Thanksgiving supper. The whole schmiel. I start 3 days ahead of time. I can't do it anymore without help, but that's always been my favorite thing to cook.

 

[Debadoo]

don't be skeered, you can answer, I'm really not after ya hehehe

 

[Darth Omerta]

Im not sure if Ive got any South in me but I do love cooking with proper fat and frying things is just good eating! Its funny, the first thing I thought when I saw the big pan in your pic had nothing to do with getting hit with it...all I could think of was how well seasoned a pan like that would be! Cast iron is magic for absorbing oils and fats from the food cooked in it and producing ever more flavorful food the more its used! Hopefully a long time from now Im set to inherit my grandmothers pan from my mom, then when the time comes it will go to my daughter!

Ive got many favorite meals to cook. Thanksgiving dinner is definitely up there but only when I do it MY way, I do about 120 turkeys a year at the university but nowhere near as fun to cook it there.

I make a really good buttermilk marinaded fried chicken that never sees the inside of a deep fryer. All done in a smart oven and the herbs and spices hold up much better. You'd never know it wasnt deep fried unless I told you. (I dont expect you to believe me as I know how serious an offense it is not to fry fried chicken lol)

Honestly, my favorite dinner to cook lately has been lasagna since it happens to be my daughters favorite. Every time we make it(she really does help a LOT in the kitchen) she gets so excited for the whole day!

In restaurants my favorite station would be either the grill or saute. I prefer saute because I LOVE searing and making sauces and all the fun stuff you get to do slinging pans but the grill is pretty fun too.

 

[Darth Omerta]

don't be skeered, you can answer, I'm really not after ya hehehe

HAHAHA! Not skeered at all! You got me thinking and talking food...typing furiously then thinking for bit then more typing...I could go on for hours if I really get going.

 

[Debadoo]

Im not sure if Ive got any South in me but I do love cooking with proper fat and frying things is just good eating! Its funny, the first thing I thought when I saw the big pan in your pic had nothing to do with getting hit with it...all I could think of was how well seasoned a pan like that would be! Cast iron is magic for absorbing oils and fats from the food cooked in it and producing ever more flavorful food the more its used! Hopefully a long time from now Im set to inherit my grandmothers pan from my mom, then when the time comes it will go to my daughter!

Ive got many favorite meals to cook. Thanksgiving dinner is definitely up there but only when I do it MY way, I do about 120 turkeys a year at the university but nowhere near as fun to cook it there.

I make a really good buttermilk marinaded fried chicken that never sees the inside of a deep fryer. All done in a smart oven and the herbs and spices hold up much better. You'd never know it wasnt deep fried unless I told you. (I dont expect you to believe me as I know how serious an offense it is not to fry fried chicken lol)

Honestly, my favorite dinner to cook lately has been lasagna since it happens to be my daughters favorite. Every time we make it(she really does help a LOT in the kitchen) she gets so excited for the whole day!

In restaurants my favorite station would be either the grill or saute. I prefer saute because I LOVE searing and making sauces and all the fun stuff you get to do slinging pans but the grill is pretty fun too.

HAHAHA! Not skeered at all! You got me thinking and talking food...typing furiously then thinking for bit then more typing...I could go on for hours if I really get going.

lmao. I love CI. But my dil has a glass top stove. Some have said that it was fine to use CI, but some said it cracked first time they did it. I can't chance it on her stove. My big CI skillet is messed up but my lil one is a really old one that is super well seasoned. I really need to get a really old big one. The big one is one I got from cracker barrel. A friend gave me a GC to eat there for my bday and I used it for CI in the store. Anyhow, taters got stuck to it, cuz it was no where near seasoned right. I couldn't get it off even with scotch brite pads. Before I could get steel wool or something, we had to move. It was supposed to go in storage, but it did. Now I have it out of storage. I can't put it on the stove top, but will try putting it in the oven to super heat it and boiling some water on the stove. Then try doing like a "de-glazing and see if that will get it off, so I can season it. Unless you have some other suggestions.

I would try your chicken. Not sure what a smart oven is. We have something they sell here called a Nu Wave, that might be like it. I've also seen pressure ovens etc. That is so great your daughter helps you. I forgot if you said, how old is she? It's also great you take the time to teach her how to cook.

Now it's my turn to take forever. Between a puppy driving me nuts, phone call etc. lol I could talk about food forever too. We can take over the thread and turn it into a food channel!!

 

[Darth Omerta]

My best suggestions for removing stuck food is to boil vinegar in the pan then turn it off and let it stand until the vinegar is about as warm as dish water. Use a firm scratch pad and essentially buff out the stuck food. I dont like using steel wool since it usually scratches stuff but I dont think it really matters on CI. Not sure how(or if) you pre-season your pans but once you've got the stuck food off of it I suggest massaging in some canola or corn oil, letting it sit overnight then another good massage with the same oil before baking it at about 300 for about half an hour. Too much oil will burn on the surface but a good coating and light baking usually gives it a good start. Its how I used to season new fajita pans at a mexican restaurant I used to run. MMMM Fajitas!!!!! Gotta make those soon!

The smart oven I use is made by Rational. They're a german company and the oven uses 4 different kinds of heat and is completely programmable. I can actually poach an egg in its shell in this oven. I have made all the components of eggs benedict(except the hollandaise) in the over and then cooled them and reheated them the next day for service and the 70 people we served asked how we served that many portions so quickly and so fresh . It also has a function that allows me to put a probe in whatever Im cooking and stop the cooking process when the food reaches the internal temp that I want. Perfect medium rare? No problem. Perfect chicken? Piece of cake! I can also use the computer log to cross reference any time someone says something was undercooked/made them sick/whatever. Records of EVERYTHING! I always joke that this oven makes shit cook good, a good cook great and a great cook infallable.

My girl is 3, she loves helping daddy in the kitchen and I love having her help. Its also teaching her vocabulary, simple math, and basic science.

 

[Darth Omerta]

I should also note....Im not exactly sure what vinegar could or could not do to CI...I have never done it before. I cant imagine it hurting anything if you intend to season it immediately but its not something I would know for sure.

 

[Debadoo]

My best suggestions for removing stuck food is to boil vinegar in the pan then turn it off and let it stand until the vinegar is about as warm as dish water. Use a firm scratch pad and essentially buff out the stuck food. I dont like using steel wool since it usually scratches stuff but I dont think it really matters on CI. Not sure how(or if) you pre-season your pans but once you've got the stuck food off of it I suggest massaging in some canola or corn oil, letting it sit overnight then another good massage with the same oil before baking it at about 300 for about half an hour. Too much oil will burn on the surface but a good coating and light baking usually gives it a good start. Its how I used to season new fajita pans at a mexican restaurant I used to run. MMMM Fajitas!!!!! Gotta make those soon!

The smart oven I use is made by Rational. They're a german company and the oven uses 4 different kinds of heat and is completely programmable. I can actually poach an egg in its shell in this oven. I have made all the components of eggs benedict(except the hollandaise) in the over and then cooled them and reheated them the next day for service and the 70 people we served asked how we served that many portions so quickly and so fresh . It also has a function that allows me to put a probe in whatever Im cooking and stop the cooking process when the food reaches the internal temp that I want. Perfect medium rare? No problem. Perfect chicken? Piece of cake! I can also use the computer log to cross reference any time someone says something was undercooked/made them sick/whatever. Records of EVERYTHING! I always joke that this oven makes shit cook good, a good cook great and a great cook infallable.

My girl is 3, she loves helping daddy in the kitchen and I love having her help. Its also teaching her vocabulary, simple math, and basic science.

Wouldn't have thought to use vinegar. I could probably get it boilin in the oven, just take longer. I usually use lard for seasoning CI and bake it low and slow. But a pre coat of oil to soak in overnight sounds like a good idea. Then lard or whatever to bake in.

sounds like a neat oven! When my son wants present ideas for his wife, I always suggest kitchen stuff that I want But it's also stuff she needs. He gets her a lot of other stuff anyhow. For Christmas he got her some decent knives. Not good knives, but the ones she had were so bad they were dangerous. I also found a thermometer that you can use in the oven, set it, it'll text you when the temp is right, and it was really cheap. It was made for BBQs, but can be used in the oven. That's pretty kewl poachin an egg in the shell. I made my son some poached eggs a few months ago for breakfast. then taught him how to do them. He didn't recall ever having had them (he's 32). Pretty sure I'd made them before though, but probably when he was little. I kinda forgot about poaching em til I saw it again on food network.

I was thinking you said she was really little. A lil chef in the making. And jup, math, science, vocabulary, all that's great!

 

[Debadoo]

I should also note....Im not exactly sure what vinegar could or could not do to CI...I have never done it before. I cant imagine it hurting anything if you intend to season it immediately but its not something I would know for sure.

I'll research it online before I try it. May just stick with heating it and pouring boilin water in if I don't get clear answers. I know acids and aluminum don't mix, but like you no idea on vinegar and CI

 

[Debadoo]

Found this

• Typical cast iron corrodes at a pH lower than 4.3; pure white vinegar (5%) has a pH of 2.4 and wine is around 3.2 to 3.8. If you plan to use either of these in cast iron, you'd better make sure they are heavily diluted, otherwise you may actually ruin your pot in addition to getting a pretty hefty iron supplement with your meal.
  
  
• Cast iron is still somewhat reactive at borderline pH ranges, i.e. tomato juice or sauce. It'll leach out about 5 mg of iron for every 3 oz / 88 mL of liquid for typical cooking times. The typical human needs to ingest significantly more than 45 mg over a period of several days to become toxic, so it's generally considered OK and even healthy to cook dilute tomato solutions in cast iron, but wine and vinegar are another story.
  

Don't fill your cast-iron cookware with wine or vinegar. A splash for sauce or deglazing is OK, but tossing a significant amount straight into the pan undiluted will ruin your cookware, and your health.


Interesting, I also found something from America's Test Kitchen that said that they got the most abused CI they could find, and cleaned it thoroughly by sending it through the self clean cycle on the oven. That's a thought if heating and deglazing with boiling water doesn't work

 

[Debadoo]

actually super heating the pan, I'd need to "deglaze" with cold water.

 

[Darth Omerta]

Wouldn't have thought to use vinegar. I could probably get it boilin in the oven, just take longer. I usually use lard for seasoning CI and bake it low and slow. But a pre coat of oil to soak in overnight sounds like a good idea. Then lard or whatever to bake in.

sounds like a neat oven! When my son wants present ideas for his wife, I always suggest kitchen stuff that I want But it's also stuff she needs. He gets her a lot of other stuff anyhow. For Christmas he got her some decent knives. Not good knives, but the ones she had were so bad they were dangerous. I also found a thermometer that you can use in the oven, set it, it'll text you when the temp is right, and it was really cheap. It was made for BBQs, but can be used in the oven. That's pretty kewl poachin an egg in the shell. I made my son some poached eggs a few months ago for breakfast. then taught him how to do them. He didn't recall ever having had them (he's 32). Pretty sure I'd made them before though, but probably when he was little. I kinda forgot about poaching em til I saw it again on food network.

I was thinking you said she was really little. A lil chef in the making. And jup, math, science, vocabulary, all that's great!

Lard, bacon fat...both Sounds like you've got a good method for seasoning your pans so no need for my help there

Speaking of bacon fat Im reminded of a trick I use for popcorn. I make it the old fashioned way in a pot with a lid on the stove. Instead of using oil I often use bacon fat instead and then add a bit of butter and white cheddar popcorn topping for bacon cheeseburger popcorn. Its not an every time kind of thing but definitely delicious as a treat

I always say that a home kitchen only needs 3 proper knives, one 8" french knife, one good 4" paring knife and a 12"-14" bread knife. Everything else is kind of superfluous as most people dont get in to heavy enough prep to need highly specified knives. The only other must have utensil would be a good honing steel and knowledge of how to use it. Saves hundreds of dollars in sharpening and knife replacement from grinding down the blade with all the sharpening gadgets on the market. I use my 8" french knife for a minimum of 5 hours a day and Ive had the one I use now for over a decade and its never been on a sharpening stone or grinder yet and still razor sharp.

 

[Darth Omerta]

actually super heating the pan, I'd need to "deglaze" with cold water.

I wonder if that would shock the pan and cause slight warping. CI pans are pretty thick so I wouldnt expect big warping but still could cause a bit of unevenness. If you have a really hot pan then hot water can also deglaze.

Really good to know about the vinegar though. I use it in a lot of our cookware in our kitchens but we dont use aluminmum or CI so its never an issue.

 

[Rickajho]

When it was me and Daniel, I could go through 10 pounds in no time. I ustacould get 20# on sale a lot for 1.99 til taters went beserk in price, and would always buy 20# I am missin my taters for sure. If they ever get my freezer over here, I'm gonna get some, make a lotta smashed taters and freeze em then see how fried taters do frozen. If not will do some hash browns or something

Smashed? Dunno. I know you can't freeze them in whole pieces in things like soups or stews. Well you can - but they just turn into an unpleasant mush. Lotta crystal formation in all that starch so it ruins their structure being frozen and thawed.

 

[Debadoo]

Speaking of bacon fat Im reminded of a trick I use for popcorn. I make it the old fashioned way in a pot with a lid on the stove. Instead of using oil I often use bacon fat instead and then add a bit of butter and white cheddar popcorn topping for bacon cheeseburger popcorn. Its not an every time kind of thing but definitely delicious as a treat

I'm prolly old enough to be yur mom, but kindred spirits I tell ya. I haven't done the white cheddar on it, but I've popped it in bacon grease a lot. my son thought I was nuts. lol

Oh ok, I just figgered since wine and chicken stock etc are used at room temp, that it would be ok to use cold tap water. I didn't mean like ice water. Wasn't sure if hot would deglaze it enough. But good to know it will.

I agree on the knives. He bought a couple of chef knives and a paring knife. I told him to go to the restaurant supply, but he went to walmart. At least these have a little bite so ya won't cut your hand off from a dull knife, but they still aren't good knives. I do have to kind of watch it.

I'm startin to wonder if they put drano in the 02 cannula when they sedated me to burn those nerves! My right nostril is so irritated and I have been sneezing and blowing my nose all night with no signs of stopping. This is really becoming annoying!

 

[Darth Omerta]

Very true, but when they've already been cooked and prepared the butter and cream and other ingredients help preserve them a bit better. If they're fried the coating helps as well Id be more inclined to leave them more in their pre fried state and then thaw them, revive them and then fry em, but either way should work.

 

[Debadoo]

Smashed? Dunno. I know you can't freeze them in whole pieces in things like soups or stews. Well you can - but they just turn into an unpleasant mush. Lotta crystal formation in all that starch so it ruins their structure being frozen and thawed.

I can see that with soups or stews, cuz they are full of liquid at that point. I think smashed would be ok, especially if they are made a bit thicker/drier than normal, then reconstitute when thawed and reheated. I know I've had commercially frozen ones that were good, but they might have been flash frozen.

 

[Rickajho]

Im a chef, well rather, I was a chef but I now work at the University in the dining hall for residential students(fancy talk for glorified cafeteria). The food isnt actually all that bad, I call it mass produced home cooking

Back in the day we used to have some of the best "mass produced home cooking" in the student hall at SUNY @ Fredonia. It was a student cafeteria open to everyone who didn't dine in the residential dining hall. A lot of things were made on demand like their burgers, pizzas and fries. Even breakfast fare like eggs & omelets. Of course they had a huge 'steam table' menu too. Anyone ever had fries with gravy? (That might be a regional thing.)

It was good food really cheap. It was - until some brain trust at the college decided to "Burger King" it.

 

[Darth Omerta]

I'm prolly old enough to be yur mom, but kindred spirits I tell ya. I haven't done the white cheddar on it, but I've popped it in bacon grease a lot. my son thought I was nuts. lol

Oh ok, I just figgered since wine and chicken stock etc are used at room temp, that it would be ok to use cold tap water. I didn't mean like ice water. Wasn't sure if hot would deglaze it enough. But good to know it will.

I agree on the knives. He bought a couple of chef knives and a paring knife. I told him to go to the restaurant supply, but he went to walmart. At least these have a little bite so ya won't cut your hand off from a dull knife, but they still aren't good knives. I do have to kind of watch it.

I'm startin to wonder if they put drano in the 02 cannula when they sedated me to burn those nerves! My right nostril is so irritated and I have been sneezing and blowing my nose all night with no signs of stopping. This is really becoming annoying!

Room temp is fine but I wouldnt go much cooler than that. The hot water will boil on contact, but then so will the cold. Just as long as its not too cold where it will shock the pan. With wine and stock for deglazing the food is cooking and keeping the temp up, even in an empty pan, you're not using much liquid for deglazing so there isnt really enough to cool the pan rapidly enough to warp it. Wine is really the only thing I will use at room temp, I usually keep my stock warm when cooking with it.

 

[Debadoo]

Anyone ever had fries with gravy? (That might be a regional thing.)

that's a southern staple! Of course nowadays, seems like the new fad is serving what they call disco fries. Kinda a take on Poutine.

Room temp is fine but I wouldnt go much cooler than that.

sounds good

 

[Darth Omerta]

Back in the day we used to have some of the best "mass produced home cooking" in the student hall at SUNY @ Fredonia. It was a student cafeteria open to everyone who didn't dine in the residential dining hall. A lot of things were made on demand like their burgers, pizzas and fries. Even breakfast fare like eggs & omelets. Of course they had a huge 'steam table' menu too. Anyone ever had fries with gravy? (That might be a regional thing.)

It was good food really cheap. It was - until some brain trust at the college decided to "Burger King" it.

Fries and gravy is EVERYWHERE up here. Hell have you ever heard of Poutine? Its a Quebec thing where they take fries, cover them with cheese curds then load it up with what they call "sauce"(french accent implied). Its not quite gravy, its not quite demi glace but its dark, rich and perfect for the dish!

 

[Darth Omerta]

that's a southern staple! Of course nowadays, seems like the new fad is serving what they call disco fries. Kinda a take on Poutine.

You guys put gravy on everything!!!! Its awesome! How do you make friend chicken better? Add waffles and gravy!!!!

 

[Darth Omerta]

But now...Its getting late here and 6am drop off comes real quick. I am off to bed. Good night Deb and Rick!

Loved the food talk! Definitely gotta keep that going

 

[Debadoo]

You guys put gravy on everything!!!! Its awesome! How do you make friend chicken better? Add waffles and gravy!!!!

lol true. Cept it's usually syrup on fried chicken and waffles. But yeah, fry it and put gravy on it is a standard in just about anything!

 

[Debadoo]

Night Darth. jup I enjoyed it too. VU food channel! Love it!

 

[Rickajho]

I can see that with soups or stews, cuz they are full of liquid at that point. I think smashed would be ok, especially if they are made a bit thicker/drier than normal, then reconstitute when thawed and reheated. I know I've had commercially frozen ones that were good, but they might have been flash frozen.

Now that you mention it - I have tried those a couple times too. There might be a commercial technique involved though as to what they are when plonked into those plastic trays. Seem to recall at the end of step one "Zap, Stir." they are really a runny liquid mess. And the end of step two "Zap. Stir again." it took some work to get them to the right consistency.

It's one of those things on my "never again" list. I'm not a salt zealot but these were too salty to be edible. At least the ones we have around here.

 

[Debadoo]

Now that you mention it - I have tried those a couple times too. There might be a commercial technique involved though as to what they are when plonked into those plastic trays. Seem to recall at the end of step one "Zap, Stir." they are really a runny liquid mess. And the end of step two "Zap. Stir again." it took some work to get them to the right consistency.

It's one of those things on my "never again" list. I'm not a salt zealot but these were too salty to be edible. At least the ones we have around here.

Now that I think on it. Baking them then smashing and freezing, might be a better way to go. Then just reheat, add my milk, butter etc. I am a bit of a saltaholic, but not quite as bad as I used to be

 

[Debadoo]

I got two sweet sleepin puppies on the couch with me. It was hilarious earlier. I looked over, and Frankie had his leg thrown over Ozzy's back, and Ozzy had his front leg up on my leg. Ya might kinda had to be there, but it was cute

 

[Rickajho]

I just put those drops between my shoulder blades.

And do you give yourself a dirty look when done?

 

[Rickajho]

Im not sure if Ive got any South in me but I do love cooking with proper fat and frying things is just good eating! Its funny, the first thing I thought when I saw the big pan in your pic had nothing to do with getting hit with it...all I could think of was how well seasoned a pan like that would be! Cast iron is magic for absorbing oils and fats from the food cooked in it and producing ever more flavorful food the more its used! Hopefully a long time from now Im set to inherit my grandmothers pan from my mom, then when the time comes it will go to my daughter!

Ive got many favorite meals to cook. Thanksgiving dinner is definitely up there but only when I do it MY way, I do about 120 turkeys a year at the university but nowhere near as fun to cook it there.

I make a really good buttermilk marinaded fried chicken that never sees the inside of a deep fryer. All done in a smart oven and the herbs and spices hold up much better. You'd never know it wasnt deep fried unless I told you. (I dont expect you to believe me as I know how serious an offense it is not to fry fried chicken lol)

Honestly, my favorite dinner to cook lately has been lasagna since it happens to be my daughters favorite. Every time we make it(she really does help a LOT in the kitchen) she gets so excited for the whole day!

In restaurants my favorite station would be either the grill or saute. I prefer saute because I LOVE searing and making sauces and all the fun stuff you get to do slinging pans but the grill is pretty fun too.

Well if you are still accepting marriage proposals...

 

[Debadoo]

Well if you are still accepting marriage proposals...

Back off sparky! I got dibs!! lmao

 

[Debadoo]

I think I'm gonna go watch some tv. With all this sneezin I've got like a sinus headache and the screen glare is making it worse. Talk to y'all tomorrow! Have a good night Rick

 

[Rickajho]

I always say that a home kitchen only needs 3 proper knives, one 8" french knife, one good 4" paring knife and a 12"-14" bread knife. Everything else is kind of superfluous

It dives me nutz when people buy "kits" of everything, rather than selecting individual quality knives - or pot or pans or bowl or tools or... - to do the job right. One of the worst things anyone can buy is a 12 piece set of cookware - all matchy match and everything. Knife block sets are no better. A set to 10 steak knives on display - along with that carving set you never use. Can I find a sharp paring knife in that hot mess you got going on there? No?

 

[Rickajho]

I think I'm gonna go watch some tv. With all this sneezin I've got like a sinus headache and the screen glare is making it worse. Talk to y'all tomorrow! Have a good night Rick

Awww - is this on the back end of a cold? That cold thing that has been going around in the last month has been nassty. Some people have had it turn into sinus infections and even a couple cases of pneumonia reported here. I got it too and the congestion was just brutal - jumped right on the OTC decongestants and really glad I did.

Feel better kiddo. 'Nite Garth. (I think his real name is Garth Omaha. Closet country singer who does C&W karaoke in dive bars where nobody knows his name.)

 

[Darth Omerta]

Morning all!!!!

Homemade granola bars on the prep list this morning! Better than store bought and about the same price ratio as DIY e-juice to the stuff in shops lol.

Well if you are still accepting marriage proposals...

Aww shucks!

It dives me nutz when people buy "kits" of everything, rather than selecting individual quality knives - or pot or pans or bowl or tools or... - to do the job right. One of the worst things anyone can buy is a 12 piece set of cookware - all matchy match and everything. Knife block sets are no better. A set to 10 steak knives on display - along with that carving set you never use. Can I find a sharp paring knife in that hot mess you got going on there? No?

Im not gonna lie, I almost bought a 12 piece set of Lagostina pots and pans a a few yrs ago. Was on sale for like 75% off and I would actually get use out of them. Even with the sale I really couldnt swing $600 on pots and pans at the time and then of course there is the space issue in the kitchen. Ive also got a fairly large collection of kitchen knives but in my home kitchen I have the 3 I listed and a Santoku(great for chopping veggies and thicker cuts of meats) and a honing steel and thats it.

 

[Eskie]

Finally getting caught up from a few days. Work actually made me work, which was unpleasant. Darth, that smart oven sounds amazing. And a great way to keep track of what you're making. Beats writing it all down. My cast iron skillet gets seasoned after every wash with a little oil. I even try to avoid using too much detergent in it if it's not a real mess. I like it way too much to let it get degraded, and I've had it forever. And I'd rather have a few good knives than some giant collection, most of which offer no big advantage. I will admit to liking a good carving knife and about the only "specialty" would be a boning knife.

Cooking in a college has got to be tough work. Whenever I visit my daughter and we end up in her food hall it's really pretty good. Better than I would have expected (and definitely better than when I went to college). I'm impressed when food can turn out week under those conditions, but it sounds like you do a great job and must get some enjoyment out of it. That, and regular hours must make it a lot easier for you.

I'm just getting settled in for the weekend. Got the rest of my vape mail, so I'm good on that, for now. I'm sure I'll think of something by next week.

 

[Darth Omerta]

Finally getting caught up from a few days. Work actually made me work, which was unpleasant. Darth, that smart oven sounds amazing. And a great way to keep track of what you're making. Beats writing it all down. My cast iron skillet gets seasoned after every wash with a little oil. I even try to avoid using too much detergent in it if it's not a real mess. I like it way too much to let it get degraded, and I've had it forever. And I'd rather have a few good knives than some giant collection, most of which offer no big advantage. I will admit to liking a good carving knife and about the only "specialty" would be a boning knife.

Cooking in a college has got to be tough work. Whenever I visit my daughter and we end up in her food hall it's really pretty good. Better than I would have expected (and definitely better than when I went to college). I'm impressed when food can turn out week under those conditions, but it sounds like you do a great job and must get some enjoyment out of it. That, and regular hours must make it a lot easier for you.

I'm just getting settled in for the weekend. Got the rest of my vape mail, so I'm good on that, for now. I'm sure I'll think of something by next week.

Cooking in the University is actually a fair bit easier than doing restaurant work. I mean, sure, I cook about 500 portions of each dish every night in less than 3 hours but once dinner hits the table at 4 Ive got until 9pm to prep for the next day and clean the kitchen. I'll always love food and there will always be the chef in me that keeps me driven in any kitchen situation, but, I actually want out of the cooking profession. Its a very long story and I actually had a pretty decent plan in place(and was succeeding at it) before my ex and I split but that changed everything and priority one is(and always will be) my daughter. Right now the job I have suits our needs and Im able to keep a roof over our heads and food on the table and most importantly I have the flexibility and security in my job that allows me to focus fully on being the father she deserves.

 

[Eskie]

Cooking in the University is actually a fair bit easier than doing restaurant work. I mean, sure, I cook about 500 portions of each dish every night in less than 3 hours but once dinner hits the table at 4 Ive got until 9pm to prep for the next day and clean the kitchen. I'll always love food and there will always be the chef in me that keeps me driven in any kitchen situation, but, I actually want out of the cooking profession. Its a very long story and I actually had a pretty decent plan in place(and was succeeding at it) before my ex and I split but that changed everything and priority one is(and always will be) my daughter. Right now the job I have suits our needs and Im able to keep a roof over our heads and food on the table and most importantly I have the flexibility and security in my job that allows me to focus fully on being the father she deserves.

Hey, that's all that matters. I'm the same way with my daughter, and she's not my little daughter anymore. Enjoy that time because you blink and they're all grown up.

 

[Darth Omerta]

Hey, that's all that matters. I'm the same way with my daughter, and she's not my little daughter anymore. Enjoy that time because you blink and they're all grown up.

Im doing the best I can to savor every single moment! She's already starting to grow up. Her vocabulary is better than most adults I know, and her ability to use it is astounding. Starting tomorrow Im going to be keeping a quote book that I plan on sharing with her on her 16th. The attitude is there too, this morning she didnt like something I did in the game we were playing and she screamed at me telling me "Its not funny, dont do that ever again" and then stormed off to her room slamming the door. I cant remember what I even did because the whole thing was too funny and I laughed so hard at the reaction.

 

[Rixsta]

Hearing bad news from back home with the vape shop, TPD laws are killing our shops, can only sell 10ml bottles and do offers like 2 10ml bottles for x amount. Juice sales are the bulk income of vape shops and in one week our sales were down 50%
People are either going online or making their own, it's really bad.

I can see outlets closing down now, not to mention we can only sell tanks with a max 2ml capacity.

Sad times, we import a lot of our juice from the US too so that will have a knock on effect.

I can see ours closing within the year if this carries on.

On a lighter note, I stand here this morning with the sun beaming off Emmys backside and the blonde hairs on her back catching the light, it's incredibly sexy, that and the sound of waves and the warm fresh air. Heaven

Take care y'all x

 

[Darth Omerta]

Dont be thinking about work on your vacation Rix! Just enjoy your time....and the view

You're a smart guy and you'll think of something to help the shop when you get back at it!


Morning wompers!!!!!

 

[Rickajho]

Hearing bad news from back home with the vape shop, TPD laws are killing our shops, can only sell 10ml bottles and do offers like 2 10ml bottles for x amount. Juice sales are the bulk income of vape shops and in one week our sales were down 50%
People are either going online or making their own, it's really bad.

I can see outlets closing down now, not to mention we can only sell tanks with a max 2ml capacity.

Sad times, we import a lot of our juice from the US too so that will have a knock on effect.

I can see ours closing within the year if this carries on.

Or going black market - you know it's going to happen.

On a lighter note, I stand here this morning with the sun beaming off Emmys backside and the blonde hairs on her back catching the light, it's incredibly sexy, that and the sound of waves and the warm fresh air. Heaven

Take care y'all x

What were we talking ab...

 

[Debadoo]

Homemade granola bars on the prep list this morning! Better than store bought and about the same price ratio as DIY e-juice to the stuff in shops lol.

oh would you please post or pm me the recipe! I've tried a few I've found, and they never come out as bars.

Work actually made me work, which was unpleasant.

lol dontchya hate it when that happens.

Right now the job I have suits our needs and Im able to keep a roof over our heads and food on the table and most importantly I have the flexibility and security in my job that allows me to focus fully on being the father she deserves.

Sorry you have to give up you plan, but JUP, this is what matters

Enjoy that time because you blink and they're all grown up.

Noooooooo kiddin!! I'm still trying to figger out how my son aged 25 years, and I only aged 5 years!!

Hearing bad news from back home with the vape shop, TPD laws are killing our shops, can only sell 10ml bottles and do offers like 2 10ml bottles for x amount. Juice sales are the bulk income of vape shops and in one week our sales were down 50%
People are either going online or making their own, it's really bad.

I can see outlets closing down now, not to mention we can only sell tanks with a max 2ml capacity.

Sad times, we import a lot of our juice from the US too so that will have a knock on effect.

I can see ours closing within the year if this carries on.

On a lighter note, I stand here this morning with the sun beaming off Emmys backside and the blonde hairs on her back catching the light, it's incredibly sexy, that and the sound of waves and the warm fresh air. Heaven

Take care y'all x

Really hate to hear this, especially when we here in the US have pointed so much to Britain's enlightened attitude towards vapin per the RC of P testing etc. So glad y'all are enjoying your vacation. I'm sure the guys at least enjoyed the detailed description of Emmy's backside. lol

Howdy y'all! I pretty much slept the day away Saturday. Had gotten an appt on Sat to be seen, cuz I had a tooth that was horribly swollen and painful. Bout an hour before the appt the infection apparently drained, no swelling, no pain. Well had to cancel the appt cuz there was nothing they could do at that point. Later it became tender again and kinda swollen and slightly painful, that's where it is now, but not nearly as bad. Will see how it goes today, They do have Sunday appts at this one clinic if it gets bad again, but will see what happens with it.

Hope everyone has a wonderful Sunday!! Hugs and Howdys to everyone!!

 

[Darth Omerta]

Good morning Debs!!!!!!!

I will gladly send along the recipe. A trick for turning them into bars is once the mixture is all done put it in a lined 9x12 baking pan(one of the deep ones), place another liner over the top and then use another 9x12 pan to press the mixture until its flat and tight, then refrigerate until its solid enough to hold its shape when you cut them into bars.

Sorry you have to give up you plan, but JUP, this is what matters

I wouldnt trade the decision I made for the world! Im happy to spend every day with my little girl and Im lucky as hell to be able to do it!

Howdy y'all! I pretty much slept the day away Saturday. Had gotten an appt on Sat to be seen, cuz I had a tooth that was horribly swollen and painful. Bout an hour before the appt the infection apparently drained, no swelling, no pain. Well had to cancel the appt cuz there was nothing they could do at that point. Later it became tender again and kinda swollen and slightly painful, that's where it is now, but not nearly as bad. Will see how it goes today, They do have Sunday appts at this one clinic if it gets bad again, but will see what happens with it.

Hope everyone has a wonderful Sunday!! Hugs and Howdys to everyone!!

I hate tooth pain!!!!! I hope you get it taken care of soon! No fun at all!!!!!


Good morning to all Wompers!!!! Hope you all have a great Sunday!!!!