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On Topic Discussion Cooking questions

NotHardUp1 said:
Swedish WASA bread
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I'd half forgotten about that... It was something we occasionally had when I was growing up.

I think there was something somewhat related, but thinner. I don't remember the name, though. But I think it might have been served in my elementary school class one day. I think it was probably because of a social studies unit or something. And I got picked on because I made the mistake of saying I liked whatever bread it was. I guess the heathens sitting near me couldn't deal with anything more demanding than Wonder Bread...
 
PrinceCory said:
I already don't like mushrooms....don't ruin cookies for me!!
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Y'know, one of my still favorite preparations is to lightly dredge them in flour and sautee them in butter. The toasted flour levels the taste from the sometimes overpowering umami and flavor profile.

That was why I asked for recipes. Sometimes, their extra dimension adds just the right touch to a casserole recipe. Other times, their warmth is a calculated boon in the chill or winter, and filling. Many times, just the aroma of them cooking is satisfying.

But I certainly get that the cooked texture and flavor are not for everyone, so I'm not trying to convert anyone. Really. ;)
 
Alistair said:
How about a recipe where mushrooms is the star ?

www.eatwell101.com

Marinated Mushroom Salad

Marinated Mushroom Salad – You’ve been warned: This marinated mushroom salad is ultra addictive! Made with olive oil, balsamic, garlic and fresh parsley, this quick and easy mushroom sa…
www.eatwell101.com www.eatwell101.com

View attachment 2024809

I think I could eat this by itself for a light lunch.
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Have you tried that?
 
My favourite mushroom is the yellow boletus, cep, porcino...
I love to make this, it`s an easy and very tasty starter.

grill pan, roast 1 min each side in oliveoil-butter mix, a little salt & black pepper, chopped parsley on top, ready !
With a glas of crisp dry white wine, fresh baguette, heaven..!!

bb_bbzh090915_0020a_r01_v005_x0010.jpg​
 
Vannie said:
I'm right handed. I lay my garlic cloves (preferably you picked out large heads of garlic with larger cloves)

I lay my garlic cloves out of my cutting board and put my Chefs knife on top of the garlic clove flat down and apply a good amount of pressure with my left hand holding down the top of knife and my left hand applying equal pressure from the handle. You will hear the garlic clove crack a bit. It should slide easily out of its shell after that.
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Also. If you need to peel a lot of garlic at one time. Put however many garlic cloves you need into a strong zipper bag and smash them up a bit with your meat tenderizer or a small heavy bottom saucepan.


Empty entire contents into a bowl filled with cold water. Most if not all of the garlic peels will float to the top where you can scoop or strain them off. The heavier garlic pieces will stay at the bottom. Pour water off and dry with paper towel.

Restaurants use this at times for needing a lot of fresh minced garlic.
 
Anyone have any pointers for washing melted-cheese residue of your dishes without gunking up the sponge? (I'm having summer squash with onions and cheddar again.)
 
LoveMyPeppermill said:
Anyone have any pointers for washing melted-cheese residue of your dishes without gunking up the sponge? (I'm having summer squash with onions and cheddar again.)
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I use a steel wool soap pad(aka Brillo/S.O.S. gently to remove the cheese and into the dishwasher it goes or a wash by hand. It does gunk up the pad but works well and if done gently will not ruin the glaze or scratch.


2 cents
 
Vannie said:
I use a steel wool soap pad(aka Brillo/S.O.S. gently to remove the cheese and into the dishwasher it goes or a wash by hand. It does gunk up the pad but works well and if done gently will not ruin the glaze or scratch.


2 cents
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Also. A good sprinkle of baking soda and a moist paper towel will get rid of that cheese residue. Wash and rinse as usual.

Also. Those plastic scrunchie donut looking things for dishes will work good as well but they get gunked up too.
 
LoveMyPeppermill said:
Anyone have any pointers for washing melted-cheese residue of your dishes without gunking up the sponge? (I'm having summer squash with onions and cheddar again.)
Click to expand...
I will also use straight vinegar on any proteins. Let the dishes sit for a few minutes covered in vinegar and then take a 3m green scrub pad. the vinegar will help break down the cheese in the scrub pad as well.
 
rareboy said:
I will also use straight vinegar on any proteins. Let the dishes sit for a few minutes covered in vinegar and then take a 3m green scrub pad. the vinegar will help break down the cheese in the scrub pad as well.
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This might be better than my solutions! :mad:
 
Ok how about a duel purpose vinegar cleaner
You take RBs tip a step further.

Fill a clean empty spray bottle with half white vinegar or half bottled lemon juice. Keep it on your counter. Now you have a presoak spray for cheesey bowls but it's also a good cleaner for fresh fruit. Rinse as usual.

2 more cents
 
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