Fun Stuff > CHATTER
A Cooking Thread?
Carl-E:
I use a large chef's knife (10") that I use for damn near everything except slicing roasts. My daughter uses the smaller (7"?), narrower curved trimmer when she cuts it up, but I find I have less control as far as thickness (well, thinness) of the slices with the smaller knife. Also, longer knife = more leverage = less force necessary (sorry, recovering physics major :D).
ev4n:
Made beef stew on Saturday. Really liked how it turned out.
Opted for mashed potatoes on the side, rather than in. Also, I wound up a bit short on liquid for the stew, and was forced to add a bottle of red wine to make up the difference. (aw darn)
Lines:
--- Quote from: mustang6172 on 06 Oct 2013, 21:24 ---
--- Quote from: Linds on 06 Oct 2013, 11:11 ---Also I'm never using a thinner marinara-like sauce in a lasagna ever again. Sauce got waaaaaay watery somehow expanded in the heat and made a mess. I've never had that happen before. I didn't intend to use a thinner sauce, I didn't even realize how thin it was until I opened the jar.
--- End quote ---
You didn't cook the noodles to al dente before baking did you?
--- End quote ---
I was using while wheat noodles and with those I have to or they don't get soft enough during baking. But the sauce was reeeealy thin. It was a kind I hasn't used before, but it was all I had, so I was all yeah whatever and dumped it in. It tasted good and doesn't disappear after reheating, so I'll deal. :)
jwhouk:
Ladies and gentlemen: Poutine du Sud.
(click to show/hide)
Relatively simple: Crinkle-cut fries, Wisconsin cheese curds, and southern-style sausage gravy.
GarandMarine:
....oh my.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version