Fun Stuff > CHATTER
A Cooking Thread?
TheEvilDog:
--- Quote from: ankhtahr on 26 Sep 2014, 04:40 ---I seriously read that as "bronies", and that had me confused. :psyduck:
--- End quote ---
Oh hell no.
They take way too long to cook and the lies they tell themselves just makes them far to chewy.
Zwammy:
--- Quote from: TheEvilDog on 26 Sep 2014, 04:58 ---They take way to lie to cook and the lies they tell themselves just makes them far to chewy.
--- End quote ---
I did a double take at that, but I think I understand what you were really trying to say.
TheEvilDog:
Noted and fixed. Did not help I was typing on my phone.
Also made a stuffed pork steak this evening, filled with mozzarella and pesto. Quite nice..
Aziraphale:
Question: with the weather getting colder, I'm getting back into the swing of actually cooking stuff. I do a lot of soups, but I've never done a legitimate stew. Reason being, I always screw up the roux. I refuse to just dump flour in and let it cook by simmering (doesn't taste the same), and I'd rather not use cornstarch (again, taste) or arrowroot (works, doesn't really leave an aftertaste, but makes everything look weirdly shiny) as thickeners. Can anyone suggest an alternative thickener?
Papersatan:
Tapioca? It's also not as good as flour imo. What abt the roux gives you trouble?
It's fall so I made roasted root veggies today: potatoes, onion, carrots, parsnip, fennel, and a leek I had left over. I threw some chicken/apple sausage in. So good!
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