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Post by oldnewbie on Apr 3, 2021 1:46:47 GMT -5
I recently experimented with tossing some squid into the rice cooker (with rice and some vegetables). It was a little bland. With squid you either have to cook it very little or a lot. Cooking it for 80 minutes on the "brown rice" cycle was enough to count as "a lot". Was it fresh squid? If you can find it dried (can find this in Asian markets), often it changes a lot compared to fresh. It might need to be soaked overnight. No wonder this guy was so pissed off.
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Post by mikegarrison on Apr 3, 2021 4:34:31 GMT -5
Anyone know how to use a spiral cut ham? Never had one before. It was a gift but given frozen where I let it thaw for a day but was still kind of icy. I tried peeling off a few layers and using chopped pieces to make omelettes. I don't want to bake them. It tried eating them as is, and they were kind of salty. I though maybe we could soak them to reduce the salt before cooking them in something else. Might make sandwiches out of it. We're not planning on baking it. Our oven is rather messed up and needs to be replaced. You are supposed to heat it up whole, and then you slice it across the grain of the "spiral cut" and get thin slices of ham. Obviously the "spiral cut" is separate from the curing of the ham, but often the hams that get spiral cut are also cured very sweet and salty. Typically they are precooked, so you you want to eat it cold, that's OK too.
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Post by ironhammer on Apr 3, 2021 13:04:22 GMT -5
All this talk of squid makes me consider kalamari. How to best make that?
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Post by BearClause on Apr 3, 2021 13:43:02 GMT -5
All this talk of squid makes me consider kalamari. How to best make that? Typically battered and deep fried. Sometimes it's just the mantle cut into rings, but more likely it's a combination of rings and tentacles.
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Post by mikegarrison on Apr 3, 2021 18:43:16 GMT -5
All this talk of squid makes me consider kalamari. How to best make that? Typically battered and deep fried. Sometimes it's just the mantle cut into rings, but more likely it's a combination of rings and tentacles. But keep in mind the rule that I just mentioned. You either cook squid a very short amount of time or a long amount of time. Calamari should be fried only a couple of minutes.
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Post by BearClause on Apr 3, 2021 19:10:33 GMT -5
Typically battered and deep fried. Sometimes it's just the mantle cut into rings, but more likely it's a combination of rings and tentacles. But keep in mind the rule that I just mentioned. You either cook squid a very short amount of time or a long amount of time. Calamari should be fried only a couple of minutes. Deep fried shouldn’t take too long. There’s also ika. I’ve had that, but haven’t had dancing ika. Can’t provide more than a link since I’m using a phone.
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Post by Wolfgang on Oct 11, 2023 21:08:17 GMT -5
I'm making banana nut bread with a breadmaker machine. I usually deviate from the recipe because I have a lot of self-confidence. For example, the recipe calls for 1/4 cup sugar. No way, Jose. I added a cup of raisins and coupled with the banana itself, that's plenty sweet.
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Post by bobinmd on Oct 11, 2023 21:43:38 GMT -5
I'm making banana nut bread with a breadmaker machine. I usually deviate from the recipe because I have a lot of self-confidence. For example, the recipe calls for 1/4 cup sugar. No way, Jose. I added a cup of raisins and coupled with the banana itself, that's plenty sweet. Leave out the nuts and ship me a loaf. Yum.
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Post by daredevil808 on Oct 12, 2023 13:05:54 GMT -5
I'm making banana nut bread with a breadmaker machine. I usually deviate from the recipe because I have a lot of self-confidence. For example, the recipe calls for 1/4 cup sugar. No way, Jose. I added a cup of raisins and coupled with the banana itself, that's plenty sweet. Yum. You can send me a loaf too
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Post by WahineFan44 on Oct 12, 2023 15:19:01 GMT -5
mul-naengmyeon
Its a korean noodle dish, served in an ICE COLD broth and one of the best things to exist
During the hot days, it hits the spot like no other
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Post by Wolfgang on Nov 6, 2023 19:48:44 GMT -5
Twice a week, I cook my doggy "real" food. It's something even we humans can eat.
Today it was:
Boiled in 2 cups of water:
Ground beef chicken drumstick (sans bone) chopped carrots broccoli chopped lettuce coconut oil minced raw garlic (as a topping after everything else is cooked)
I vary the ingredients but the ground beef, broccoli, coconut oil, and garlic are almost always there.
My doggy loves it so much he waits impatiently by the food bowl as I pour the contents in.
With regular commercial dog food, he doesn't bother waiting by the food bowl. He's not that eager. He'll come after I've completed the final step in the food preparation process, which is the sound (THUD!) of the upper kitchen cabinet door closing shut after I return the apple cider vinegar bottle back in there.
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Post by bobinmd on Nov 6, 2023 19:56:11 GMT -5
I'm making banana nut bread with a breadmaker machine. I usually deviate from the recipe because I have a lot of self-confidence. For example, the recipe calls for 1/4 cup sugar. No way, Jose. I added a cup of raisins and coupled with the banana itself, that's plenty sweet. Yum. You can send me a loaf too I’ll take a loaf sans the nuts. B
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Post by Deleted on Nov 6, 2023 22:07:24 GMT -5
Twice a week, I cook my doggy "real" food. It's something even we humans can eat. Today it was: Boiled in 2 cups of water: Ground beef chicken drumstick (sans bone) chopped carrots broccoli chopped lettuce coconut oil minced raw garlic (as a topping after everything else is cooked) I vary the ingredients but the ground beef, broccoli, coconut oil, and garlic are almost always there. My doggy loves it so much he waits impatiently by the food bowl as I pour the contents in. With regular commercial dog food, he doesn't bother waiting by the food bowl. He's not that eager. He'll come after I've completed the final step in the food preparation process, which is the sound (THUD!) of the upper kitchen cabinet door closing shut after I return the apple cider vinegar bottle back in there. Your doggo eats better than me, haha. (Mainly because I don't put much effort into cooking.)
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