Signature Foods

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Author	Comment
Crawl and 1OOO		#31	[-]
Posts: 11009 (02/05/08 9:26 AM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	Seriously, it takes more effort to get all the bacon equally crispy than it would to make some crispy, some not. What I had been doing was eventually moving the bacon that started in the middle of the pan to the edge, and vice versa, so everything would be cooked uniformly. I guess next time I could just keep everything where it started, and take mine from the center, and FO's from the edge.
Lord Vyce		#32	[-]
Posts: 818 (02/05/08 1:52 PM) Lord of Women's Lingerie Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	I like making bacon and eggs and toast and donuts. I want my cake, wanna eat it, too...I want blue diamonds and yellow moons. I spend my money on Lucky Charms...My favorite sausage is Hickory Farms. I want pizza, lots and lots o pizza...I want that pie in the sky. I want tuna, lots and lots o tuna...ain't got a fucking clue why. I wanna be fat! 0o
Akhiloth		#33	[-]
Posts: 63 (02/20/08 7:52 AM) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	Mmmmmmm... The ol' an' good tofu. A gift from the heavens to a vegetarian.
da dick		#34	[-]
Posts: 1734 (02/21/08 10:18 PM) and my bird can sing too! Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	except you yankees do it all wrong. tofu is NOT a meat substitute!!! that's what gluten is for. ugly fatty unhealthy gluten with lots of marinate!!!! "How can we jump over our shadows when we no longer have one?How can we pass out of the century (not to speak of the millennium)if we do not make up our minds to put an end to it, engaged as we are in an indefinite work of mourning for all the incidents, ideologies and violence which have marked it?" - THE END OF THE MILLENNIUM OR THE COUNTDOWN , Jean Baudrillard.
Crawl and 1OOO		#35	[-]
Posts: 11009 (03/07/08 1:38 PM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	Before work today, I tossed a pot roast in a crock pot. I've never made one before, and I didn't use a recipe, so I don't know how it'll work. I added two potatoes, cut (but with most of their skin), cut up some baby carrots, added some mushrooms, and an angus chuckeye roast. I wasn't sure what to add for liquid, so I put in half a cup of water, and a quarter cup of cooking sherry. We'll see how it turns out...
Crawl and 1OOO		#36	[-]
Posts: 11009 (03/07/08 8:44 PM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	Holy crap, that was delicious! That was the best new food I've made in a while! (I actually thought it was better than the Marie Calendar pre-made Crockpot thing, which was the first thing I made in it. I got it just so I'd get some use out of it if I couldn't cook anything) I wonder what else I can throw into the crockpot. It's so easy -- put some meat in, some vegetables, and at the end of the day you have an entree' and a side. I was wondering about broccoli for a vegetable, but FO is worried it would turn to mush after sitting in a crockpot for hours and hours. Last Edited By: Flying Omelette 03/07/08 8:47 PM. Edited 1 times.
Crawl and 1OOO		#37	[-]
Posts: 11009 (03/08/08 1:05 PM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	Some people think you're not supposed to use cooking sherry, since it's low quality, and is just made to last longer than other wine. I'm not quite ready to become gourmet yet, though. Maybe sometime I should have a thread called "easy and crappy nonsignature foods you make or eat".
Crawl and 1OOO		#38	[-]
Posts: 11009 (03/10/08 8:25 AM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	This morning, I did the same thing -- tossed some potatoes and carrots in the crockpot -- except instead of a roast, I added a chicken. I also only added a little bit more than 1/4 cup of water. So, we'll see how that turns out...
Crawl and 1OOO		#39	[-]
Posts: 11009 (03/10/08 1:17 PM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	I'm wondering what other things I could do with a crockpot. The basic pot roast thing was so easy, I wonder what variations I could try. Maybe add salsa, tabasco sauce, spicy A-1, or some sort of marinade into the pot as the liquid? I've tried marinading things in the fridge overnight, and they still didn't pick up enough flavor, in my humble opinion, so I wonder if the crockpot could lead to stronger flavors. See how your opinion ruined Christmas for everyone!
Crawl and 1OOO		#40	[-]
Posts: 11009 (03/10/08 5:34 PM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	I got home before FO, so we still haven't eaten yet. I took a peak at the food (through the lid). If you don't know how a crockpot / slow cooker works, the idea is that it heats up some liquid until it becomes steam, and the steam is what actually cooks the food. There's a lid on top, which is just placed there, not sealed, so the cooker does not build up pressure (unlike a pressure cooker), but it does prevent the steam from leaving. It condenses, becomes water again, then steam, and the process continues. Plus, most food releases juices as it cooks, so you end up with more (maybe much more) liquid than you started, unlike boiling. Well, we got one of the larger crock pots (4 quarts, maybe), and when I loaded it up this morning, it was completely filled. When I checked on it just before leaving, there was no evidence that anything was getting cooked. By now, the food has lost some of its volume -- it is now comfortably away from the lid. And there is MUCH more liquid -- almost all of the chicken is covered. I wondered if Youtube would have any time-lapsed videos of food cooking in a crockpot. Nope. But it does have a video of someone cooking Chicken Cola. (!!!) Yup, that's chicken cooked in a crockpot with Soda / Pop / Cola as the liquid.
Crawl and 1OOO		#41	[-]
Posts: 11009 (03/10/08 8:55 PM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	It kind of tasted like rotisserie chicken. It was okay, but not as awesome as the pot roast. I guess this is why pot roast is a traditional American food while chicken roast is not. Things for improvement: -It could have used more salt -- maybe more flavoring in general. The potatoes and carrots were good, though (they absorbed the flavor from the chicken). -Next time, I should use boneless chicken. The crockpot tends to make things soft, which is why it's so good at making a tender roast. But lots of little bones ended up everywhere, and some of the smaller bones were on the verge of dissolving. I also think maybe the chicken was too mushy. -FO suggested I use noddles next time, especially since there was so much liquid. I'm not sure how to do that -- add the noodles right away, or a few minutes before serving? I counter-suggested dumplings, but FO said she doesn't like dumplings. That's odd, because she is a dumpling. I'm probably more interested now, though, in experimenting more with beef.
Breath of Fire 2 Cat		#42	[-]
Posts: 20 (03/24/08 4:06 AM) Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	I like chicken. Yes.
Crawl and 1OOO		#43	[-]
Posts: 11009 (03/24/08 8:34 AM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	I wondered if Youtube would have any time-lapsed videos of food cooking in a crockpot. Nope. But it does have a video of someone cooking Chicken Cola. (!!!) Yup, that's chicken cooked in a crockpot with Soda / Pop / Cola as the liquid. I'm not sure what that would be like, but FO actually sounds like she's really interested in trying it. Maybe next week I'll try it with boneless chicken breasts. This morning, I put in another pot roast, but added hot picante sauce and A1 bold and spicy.
Crawl and 1OOO		#44	[-]
Posts: 11009 (03/24/08 5:23 PM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	It looks like it'll be good.
Crawl and 1OOO		#45	[-]
Posts: 11009 (03/25/08 7:05 AM) The Fuzzy Physicist Administrator Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	It was okay, but it still didn't impress me as much as the original pot roast. It wasn't as tender, for whatever reason (maybe it helps to put it on high for a little bit? Or maybe this roast was bigger, so it takes longer to cook?) As for the spiciness, the potatoes absorbed a lot of it and became extremely spicy. But the beef, not so much. That's kind of the opposite of how I would have wanted it to be. Last Edited By: Crawl and 1OOO 03/25/08 10:41 AM. Edited 1 times.
DEATHAMSTER		#46	[-]
Posts: 1399 (03/28/08 12:44 PM) O Solo Mio Reply Quote More My Recent Posts Message Me Connection Blocking Invite Ignore User's Posts	We have so much left over turkey from Easter Sunday dinner that I'm making some of it into a turkey casserole with rice tonight. I am really not that good of a cook so I hope it turns out okay.

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