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[#] Sat Jan 13 2018 19:51:52 EST from LoanShark @ Uncensored

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Ouch.

I don't really have any decent beef-stew recipes, none of the ones I have were developed by somebody who cares about really tender beef.

But we have a killer lamb tagine recipe, which was published by the Communists at the New York Times.

[#] Sun Jan 14 2018 09:58:11 EST from zooer @ Uncensored

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Thu Dec 28 2017 01:02:34 AM EST from IGnatius T Foobar @ Uncensored

 I discovered that it *is* possible to make popcorn on an electric stove; you just need to have a pot with a fairly thick bottom and put it back down on the coil between intermittent shakes.

  original-whirley-pop-32.jpg [image of Whirley Pop]

http://www.whirleypopshop.com/
It is a Whirley-Pop, you may purchase these at retail stores for about $20, they work great.

 

 



[#] Sun Jan 14 2018 15:08:03 EST from wizard of aahz @ Uncensored

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I recently made an awesome sweet and sour brisket in the crockpot. At the moment, I have a large roast cooking in there with carrots, onions, garlic, rosemary, wine, salt, pepper, broth, worcestershire sauce, etc... It's making the house smell really good.

[#] Mon Jan 15 2018 10:02:08 EST from Ladyhawke @ Uncensored

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Dear lord, Aahz, that sounds good!

And, um, IGgy....I know that jet way was cold, but you do know it's actually 2018 now?  :-)



[#] Mon Jan 15 2018 20:02:36 EST from wizard of aahz @ Uncensored

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And it made truly excellent gravy too.

[#] Tue Jan 16 2018 09:56:11 EST from IGnatius T Foobar @ Uncensored

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When I posted that message I was in a time zone that was 336 hours behind GMT. Or something like that. And I admit I cheated on the stew by using a seasoning packet. However, I would never "just throw everything in the pot and turn it on" as the instructions suggest. I coated the meat in flour and browned it in a pan, then deglazed the pan with some red wine.

And pretty much any meat will be tender if you cook it in a crock pot for eight hours.

For popcorn: a two quart saucepan with a sturdy bottom seems to work just fine, and as pre-JTS Alton Brown would have pointed out, a dedicated popcorn pot is a unitasker. It doesn't matter anymore though, since my period of imprisonment with electric burners ended 14 months ago.

[#] Tue Jan 16 2018 14:57:52 EST from zooer @ Uncensored

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Tue Jan 16 2018 09:56:11 AM EST from IGnatius T Foobar @ Uncensored
When I posted that message I was in a time zone that was 336 hours behind GMT. Or something like that. And I admit I cheated on the stew by using a seasoning packet. However, I would never "just throw everything in the pot and turn it on" as the instructions suggest. I coated the meat in flour and browned it in a pan, then deglazed the pan with some red wine.

And pretty much any meat will be tender if you cook it in a crock pot for eight hours.

For popcorn: a two quart saucepan with a sturdy bottom seems to work just fine, and as pre-JTS Alton Brown would have pointed out, a dedicated popcorn pot is a unitasker. It doesn't matter anymore though, since my period of imprisonment with electric burners ended 14 months ago.

 

Locally it is 18,000 seconds past UTC. Your butter dish is a unitasker, as are your paper towel holder, salt and pepper shakers.  Get over yourself and don't let TV celebrities run your life.  The Whirrly-pop works well on any type of stove. 



[#] Wed Jan 17 2018 15:44:38 EST from IGnatius T Foobar @ Uncensored

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I'm sure it does, but a heavy two quart saucepan works just as well and I already own it.

[#] Fri Jan 19 2018 15:21:46 EST from pandora @ Uncensored

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The benefit to the whirleypop is it helps mix in butter(or caramel) but yes, it's kind of a one task item, that takes up quite a bit of space. I usually use my regular big pot to make popcorn. Having grown up on electric, I don't mind it. Having used gas, I do find it to have some advantages. Being back on a cheap electric stove SUCKS though, I miss my glass top, way easier to clean.

[#] Fri Jan 19 2018 15:22:13 EST from pandora @ Uncensored

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Does your lamb tagine use salt preserved lemons? I made some, and have a few left in my fridge needing to be used.

[#] Fri Jan 19 2018 15:28:04 EST from LoanShark @ Uncensored

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@pandora, looks like it just uses lemon juice.

https://cooking.nytimes.com/recipes/1013536-tagine-style-lamb-stew

[#] Fri Jan 19 2018 18:51:46 EST from Ladyhawke @ Uncensored

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Fri Jan 19 2018 03:28:04 PM EST from LoanShark @ Uncensored

@pandora, looks like it just uses lemon juice.

https://cooking.nytimes.com/recipes/1013536-tagine-style-lamb-stew

Wow, that reads decadent!  Have you tried it yet?  And if so, how long did you end up simmering it for?  As a cholent stew maker, somehow 1.5hrs just doesn't seem long enough......



[#] Mon Jan 22 2018 14:32:18 EST from LoanShark @ Uncensored

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@LH, we cook it on the stovetop in a cast-iron dutch oven, for the time specified, and it comes out nice and tender. We've made this a few times and it never fails to satisfy.

[#] Wed Jan 24 2018 16:36:04 EST from Ladyhawke @ Uncensored

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<adds to list of recipes to try>



[#] Wed Jan 31 2018 08:09:58 EST from zooer @ Uncensored

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Pizza Is a Healthier Breakfast Than Most Cereals
https://www.thedailymeal.com/healthy-eating/pizza-healthier-breakfast-cereal

I wonder how it compares to Mountain Dew and Pop-Tarts.



[#] Thu Feb 01 2018 08:55:37 EST from fleeb @ Uncensored

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That's a low bar.

Cereals aren't much use for anything. Maybe the brans are good fibre, but the others are just sweet bombs.

[#] Thu Feb 01 2018 14:43:49 EST from fleeb @ Uncensored

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Et maintenant, le cafe d'apres midi.

D'apre midi.

[#] Sat Feb 03 2018 19:13:24 EST from IGnatius T Foobar @ Uncensored

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That article assumes that the cereal to which pizza is being compared is of the variety that is highly processed and has a lot of added sugar.  I'd like to see the comparison made to a whole grain, unsweetened cereal.

Speaking of which, I just discovered today that Quaker is now selling pinhead oats (aka "steel cut" oatmeal) in a quick-cooking variety.  I don't know how they pulled it off but I bought a box and am totally going to try it for breakfast this week.  I love pinhead oats (cue the "you are what you eat" jokes from our resident wiseasses).

That same site also links to an article which claims that cheese, particularly Swiss cheese, is now known to have enough health benefits to be considered a superfood.  Now I need to go out and buy a gigantic wheel of Jarlsberg.  I wonder if the same health benefits could be conveyed by the 200 pound Provolone I saw hanging in an Italian deli the other day.



[#] Mon Feb 05 2018 08:36:20 EST from fleeb @ Uncensored

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Hmm... I like a mighty Gruyere.

I never heard them called 'pinhead' oats before. Just 'steel cut'. I've preferred those to the others for a while now.

[#] Mon Feb 05 2018 09:31:55 EST from pandora @ Uncensored

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I've started buying the storebrand pinhead oats. They're quick cooking and way cheaper. I do prefer the texture of the kind in the metal tin though, and it doesn't take too long if I make them in the pressure cooker. I usually throw in chia and flax seeds no matter what kind of oatmeal I'm making. My youngest says I make the best porridge. My older daughter thinks I'm weird.

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