Discuss Cooking - Cooking Forums http://www.discusscooking.com/forums/ Cooking related forum where lovers of cooking can share recipes, ideas and help each other en Thu, 23 May 2013 19:23:56 GMT vBulletin 60 http://cdn.discusscooking.com/forums/images/sk/misc/rss.jpg Discuss Cooking - Cooking Forums http://www.discusscooking.com/forums/ Evening meal, Thursday May 23, 2013? http://www.discusscooking.com/forums/f104/evening-meal-thursday-may-23-2013-a-85688.html Thu, 23 May 2013 16:52:16 GMT What's on everyone's table today?

I'm not certain what we're going to have. We've been invited to Glenn's daughter's house for dinner tonight. My guess is we'll cook something on the grill. I made Belgian-style Yeast Waffles we'll have as the base for strawberry shortcake. Local berries are in and sooooooo good this year.

Whatever we have, I know it will be good. The best part is we will have ample time to spend with the two granddaughters (one 6, the other 8) because they are done with "no more pencils; no more books; no more teacher's ugly looks." We can have fun and they can stay up a little later. ]]> Katie H http://www.discusscooking.com/forums/f104/evening-meal-thursday-may-23-2013-a-85688.html <![CDATA[UFO's - Do You Believe?]]> http://www.discusscooking.com/forums/f26/ufos-do-you-believe-85687.html Thu, 23 May 2013 15:56:30 GMT Ever since the Roswell UFO incident in July of 1947, when an alleged spacecraft crashed near Roswell, New Mexico, there has been wide speculation on the existence of alien beings from other planets. From that event have come many movies, books, TV programs, and all sorts of cults and other... Ever since the Roswell UFO incident in July of 1947, when an alleged spacecraft crashed near Roswell, New Mexico, there has been wide speculation on the existence of alien beings from other planets.

From that event have come many movies, books, TV programs, and all sorts of cults and other phenonena.

My question today is this.

Do you believe there are alien species in the universe - intelligent or otherwise?

Do you believe we are being or have been visited?

Have you even seen a UFO? ]]> Off Topic Discussions MrsLMB http://www.discusscooking.com/forums/f26/ufos-do-you-believe-85687.html SOS http://www.discusscooking.com/forums/f48/sos-85686.html Thu, 23 May 2013 15:20:13 GMT How do you make your beef on a shingle? I used to love it and just saw an article somewhere where the meat was actually ground beef. (Or was it on t.v.?) Anyway how do you do it and what do you serve with it? How do you make your beef on a shingle? I used to love it and just saw an article somewhere where the meat was actually ground beef. (Or was it on t.v.?) Anyway how do you do it and what do you serve with it? ]]> Beef lyndalou http://www.discusscooking.com/forums/f48/sos-85686.html Happy Birthday kitchenelf! http://www.discusscooking.com/forums/f168/happy-birthday-kitchenelf-85685.html Thu, 23 May 2013 13:17:42 GMT It's been a while, we miss you around here.

Have the best birthday ever! ]]> Birthdays, Good Thoughts and DC Hugs Andy M. http://www.discusscooking.com/forums/f168/happy-birthday-kitchenelf-85685.html <![CDATA[Master Chef '13 started tonight]]> http://www.discusscooking.com/forums/f26/master-chef-13-started-tonight-85683.html Thu, 23 May 2013 05:40:43 GMT master chef started tonight. is anyone watching? i caught the first half of the 2 hour episode. it was ok, but far too many commercials, and the cliffhanger bit with who is chosen or eliminated is getting annoying. :glare: master chef started tonight. is anyone watching?

i caught the first half of the 2 hour episode. it was ok, but far too many commercials, and the cliffhanger bit with who is chosen or eliminated is getting annoying. :glare: ]]> Off Topic Discussions buckytom http://www.discusscooking.com/forums/f26/master-chef-13-started-tonight-85683.html <![CDATA[Makin' Bacon 2! Canadian too, eh!?]]> http://www.discusscooking.com/forums/f49/makin-bacon-2-canadian-too-eh-85681.html Wed, 22 May 2013 23:33:55 GMT I am making bacon again. This time with the addition of Canadian, or back bacon.

The more I ate the first batch the more I liked it. I decided it wasn't too sweet, just different. Nonetheless I am changing the recipe up some. After talking with the butcher today it was determined that the main element to making bacon is the pink curing salt. The rest is just flavoring, though it's recommended to use at least some salt. So this time I am trying another recipe I found for a dry cure and going half and half with the salt and sugar. My ingredients were for 5 lbs, but a 4.51 belly was close enough for me.

2 tsp curing salt
1/4c kosher salt
1/4c white sugar

Same method. Rub the belly down, put it in a ziploc bag and let it cure for a week. This time I am using a center section from the pork belly, so it's a bit more uniform. It was also about $0.50/lb more :mad:
I will slice this thinner and use it for wrapping and doing bacon weaves... after it passes quality control :pig:
And this section of the belly was noticeably wider than the first, but I really didn't want to cut it in half or section it. No way it would fit inside my lasagna dish, nor my deep dish pizza pan... Some improvisation had me reaching for my oven's broiler pan. It rested in there just fine. It's important to keep the meat in contact with the liquids once they show up in a few days.
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Onto the Canadian bacon, being made from a 1.75 lb pork loin.
I found one internet recipe using a dry cure. The rest seemed to favor brining. Perhaps because it's a denser meat? The dry cure recipe also said to cure the meat for about a week, so that's what I went with. It also uses a lot more curing salt/lb than typical american bacon.

The rub per lb is:
1 TBS curing salt
1 tsp sugar

I went 2 and 2 and left some in the bowl. Again, close enough for me.
The loin gets trimmed of fat, rubbed and wrapped up. I used plastic wrap to help it hold a round shape. I read someone tying their loin when brining for the same reason. I will find out if the meat takes a "set" and turns from oval to round this time next week. I also used my foodsaver to help keep things tight to the meat.
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And now we wait.
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]]> Pork pacanis http://www.discusscooking.com/forums/f49/makin-bacon-2-canadian-too-eh-85681.html Review http://www.discusscooking.com/forums/f93/review-85680.html Wed, 22 May 2013 19:59:12 GMT I am a totally no body, but I bit the bullet and bought an Akorn Kamado style cooker by CharGriller and I am blown away by it's performance and it's miserly way with lump charcoal. I highly recommend this piece of equipment. I bought mine at Lowe's for $299.00 and I believe it is worth every penny. Temp control is another great feature. Just my opinion with a thought toward helping some here smoke some good eats!:chef: ]]> Paymaster http://www.discusscooking.com/forums/f93/review-85680.html Home Made Pasta Sauce http://www.discusscooking.com/forums/f19/home-made-pasta-sauce-85679.html Wed, 22 May 2013 19:15:02 GMT I made a quick recipe. I enjoy it but it can be better. Can I have some constructive criticism and suggestions 1 cup tomato marinara sauce 1/4 cup cream cheese 1/4 cup red wine 4 tablespoon parmesan cheese 1 tablespoon butter 1 tablespoon olive oil I made a quick recipe. I enjoy it but it can be better.

Can I have some constructive criticism and suggestions

1 cup tomato marinara sauce
1/4 cup cream cheese
1/4 cup red wine
4 tablespoon parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon basil
1 teaspoon black pepper ]]> Sauces, Marinades, Rubs shadowscape http://www.discusscooking.com/forums/f19/home-made-pasta-sauce-85679.html Dinner, Wednesday May 22nd http://www.discusscooking.com/forums/f104/dinner-wednesday-may-22nd-85678.html Wed, 22 May 2013 17:03:02 GMT I haven't 100% committed to a dinner plan for tonight, but I'm thinking it will involve shrimp, tomatoes, and pasta, since those are the ingredients I have on hand. ]]> Steve Kroll http://www.discusscooking.com/forums/f104/dinner-wednesday-may-22nd-85678.html Entering Any Contests? http://www.discusscooking.com/forums/f26/entering-any-contests-85677.html Wed, 22 May 2013 16:01:28 GMT I know we have a few members who have won some cooking events in the past and it made me wonder if any of you are planning to enter any food type contests this summer. If so what type of contest and what would be your idea of a great winning recipe? I know we have a few members who have won some cooking events in the past and it made me wonder if any of you are planning to enter any food type contests this summer.

If so what type of contest and what would be your idea of a great winning recipe? ]]> Off Topic Discussions MrsLMB http://www.discusscooking.com/forums/f26/entering-any-contests-85677.html How old is Grandma? http://www.discusscooking.com/forums/f26/how-old-is-grandma-85676.html Wed, 22 May 2013 15:58:40 GMT How old is Grandma? (Read this to the end-- quite an eye opener.) One evening a grandson was talking to his grandmother about current events. The grandson asked his grandmother what she thought about the shootings at schools, the computer age, and just things in general. The Grandmother... How old is Grandma?
(Read this to the end-- quite an eye opener.)

One evening a grandson was talking to his grandmother about current events.

The grandson asked his grandmother what she thought about the shootings at schools, the computer age, and just things in general.

The Grandmother replied, "Well, let me think a minute,

I was born before:
penicillin
polio shots
frozen foods
Xerox
contact lenses
' Frisbees and
' the pill
There were no:
credit cards
laser beams or
ball-point pens
Man had not yet invented:
pantyhose
air conditioners
dishwashers
clothes dryers
and the clothes were hung out to dry in the fresh air and
man hadn't yet walked on the moon

Your Grandfather and I got married first, and then lived together.
Every family had a father and a mother.
Until I was 25, I called every man older than me, "Sir."
And after I turned 25, I still called policemen and every man
With a title, "Sir."
We were before gay-rights, computer-dating, dual careers, daycare centers, and group therapy.
Our lives were governed by the Ten Commandments, good judgment, and common sense.
We were taught to know the difference between right and wrong and to stand up and take responsibility for our actions.
Serving your country was a privilege; living in this country was a bigger privilege.
We thought fast food was what people ate during Lent.
Having a meaningful relationship meant getting along with your cousins.
Draft dodgers were those who closed front doors as the evening breeze started.
Time-sharing meant time the family spent together in the evenings and weekends — not purchasing condominiums.

We never heard of FM radios, tape decks, CD's, electric typewriters, yogurt, or guys wearing earrings. We listened to Big Bands, Jack Benny, and the President's speeches on our radios.
If you saw anything with 'Made in Japan ' on it, it was junk.
The term 'making out' referred to how you did on your school exam.
Pizza Hut, McDonald's, and instant coffee were unheard of. We had 5 &10-cent (5 and dime) stores where you could actually buy things for 5 and 10 cents.
Ice-cream cones, phone calls, rides on a streetcar, and a Pepsi were all a nickel.
And if you didn't want to splurge, you could spend your nickel on enough stamps to mail 1 letter and 2 postcards.
You could buy a new Ford Coupe for $600, but who could Afford one? Too bad, because gas was 11 cents a gallon.

In my day:
"grass" was mowed,
"coke" was a cold drink,
"pot" was something your mother cooked in and
"rock music" was your grandmother's lullaby.
"Aids" were helpers in the Principal's office,
"chip" meant a piece of wood,
"hardware" was found in a hardware store and.
"software" wasn't even a word.

We were the last generation to actually believe that a lady needed a husband to have a baby. We volunteered to protect our precious country. No wonder people call us "old and confused" and say there is a generation gap.

How old do you think I am?


Are you ready?????

This woman would be only 62 years old.
She would have been born in 1951.

GIVES YOU SOMETHING TO THINK ABOUT. ]]> Off Topic Discussions MrsLMB http://www.discusscooking.com/forums/f26/how-old-is-grandma-85676.html ISO help/advice making noodles w/pasta machine http://www.discusscooking.com/forums/f20/iso-help-advice-making-noodles-w-pasta-machine-85675.html Wed, 22 May 2013 15:29:11 GMT I bought a pasta machine and have been trying to make noodles. Unfortunately its not working out. I think perhaps my recipe is off or something? I use 4 eggs, a couple tablespoons of water, and 2 cups flour. After I form the dough I place it in the refrigerator for an hour or so. ... I bought a pasta machine and have been trying to make noodles. Unfortunately its not working out.

I think perhaps my recipe is off or something?

I use 4 eggs, a couple tablespoons of water, and 2 cups flour.

After I form the dough I place it in the refrigerator for an hour or so.

Then I try to roll it out on the thickest setting. Unfortunately it becomes sticky and kind of pockmarked. Sometimes it breaks apart. I've tried to add more flour and run it through the machine several times but it doesn't help.

What am I doing wrong? :ermm: ]]> Pasta, Rice, Beans, Grains... Robin http://www.discusscooking.com/forums/f20/iso-help-advice-making-noodles-w-pasta-machine-85675.html Where to start? Best resources for complete newbies? http://www.discusscooking.com/forums/f17/where-to-start-best-resources-for-complete-newbies-85674.html Wed, 22 May 2013 03:08:51 GMT Hi all,

I don't have any skills in cooking. In fact, the only thing I can do is make maraconi and cheese and boil eggs.

So, I've decided to take the leap, jump the gun, and dive right in.

To start my journey in the wonderful world of cooking, are there any absolute must-read cooking resources (threads, blog posts, articles, forum posts, books, videos, etc) for beginners that you'd recommend I take a look at? Where exactly should I start?

Thanks in advance. ]]> General Cooking Cobius http://www.discusscooking.com/forums/f17/where-to-start-best-resources-for-complete-newbies-85674.html Hello. Canadian guy here. http://www.discusscooking.com/forums/f6/hello-canadian-guy-here-85673.html Wed, 22 May 2013 03:04:26 GMT Hi everyone,

My name is Cobius and I'm new here.

Now, first things first. I don't know how to cook, but I'm here to learn. Whenever I'm trying to learn a new skill, I join forums based on the skill. And, upon a couple Google searches, I was able to land here.

That being said, I'm looking forward to becoming acquainted with you all and participating in this community. :)

-Cobius ]]> New Member Introductions! Cobius http://www.discusscooking.com/forums/f6/hello-canadian-guy-here-85673.html <![CDATA[Why can't I make bread?]]> http://www.discusscooking.com/forums/f17/why-cant-i-make-bread-85672.html Wed, 22 May 2013 01:03:26 GMT Anything I make with bread dough or bread-like dough (soft pretzels, bread, bread rolls, croissant, etc) always turns out bad tasting (either like nothing, or the leavening agent...), dry, cracked, and it never browns evenly. I can follow recipes fine on the internet usually, but anything I try... Anything I make with bread dough or bread-like dough (soft pretzels, bread, bread rolls, croissant, etc) always turns out bad tasting (either like nothing, or the leavening agent...), dry, cracked, and it never browns evenly.

I can follow recipes fine on the internet usually, but anything I try to make out of bread just does NOT work. ]]> General Cooking naphthalene http://www.discusscooking.com/forums/f17/why-cant-i-make-bread-85672.html