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Old 06-06-2012, 06:50 PM   #21
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Got a 10lb bag of cheese curds last week. Tried to use some in a mac & cheese. Turns out curds don't melt very well, and I had a big lump of cheese and mushy pasta from me trying to stir it..

What I learned : Stay shredded for when it needs to melt
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Old 06-06-2012, 07:02 PM   #22
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I think the biggest one for me would have to be when I was making chicken cacciatore for a wedding I catered. I gave it to one of my staff to look after because I trusted him to get it done. He took on the chicken and had other, inexperienced helpers doing the chopping. It took them forever to get the onions and peppers ready and my staffer seared the meat well, but when he put it in the oven he didn't allow extra time for it to cook as the original recipe said 20 minutes (for 8 servings in a skillet on top of the stove). We had to do it in the oven which takes much longer. My bad was I never checked it and several servings were reported as being "pink". I had to pull the dish, nuke the chicken, put it back in the sauce but by this time no one wanted to eat it. I ended up refunding the amount of the chicken on a wedding I really wasn't making much on anyway.

What did I learn? Even if I trust my staff, always do my own quality control. It was a moot point, however, because that was the last event I did as I put my leg out in the middle of it and realized my body had had enough! Now I just consult and do cakes.
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Old 06-06-2012, 07:27 PM   #23
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Quote:
Originally Posted by Bella99 View Post
Got a 10lb bag of cheese curds last week. Tried to use some in a mac & cheese. Turns out curds don't melt very well, and I had a big lump of cheese and mushy pasta from me trying to stir it..

What I learned : Stay shredded for when it needs to melt
Make poutine!
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Old 06-06-2012, 07:34 PM   #24
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Make poutine!
+1!
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Old 06-07-2012, 04:11 AM   #25
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First time I tried to impress a boy with my cooking - Marinated a rump steak in tobasco sauce. That put a whole new meaning to the words HOT DATE.

Lesson: There is a reason why a label says only use a few drops !
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Old 06-07-2012, 12:10 PM   #26
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First time I tried to impress a boy with my cooking - Marinated a rump steak in tobasco sauce. That put a whole new meaning to the words HOT DATE.

Lesson: There is a reason why a label says only use a few drops !
Omg! This is the best story I ever heard. What did he do?
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Old 06-07-2012, 12:52 PM   #27
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+1!
+2 Cheese curds don't work for mac and cheese, but they are essential for poutine!!!! YUMMMY!!!
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I've got OCD--Obsessive Chicken Disorder!
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Old 06-07-2012, 12:53 PM   #28
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I cannot make those unbaked chocolate-oatmeal cookies. My grandmother used to make those all the time. They do not work for me. I don't know what I do wrong, but they don't set.
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Old 06-07-2012, 01:03 PM   #29
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Mine is cream puffs. Hockey pucks every time. I can make the best pie pastry in the world, flaky and tender. Choux pastry defeats me. My Mom even stood over me and watched and I did everything EXACTLY as instructed. Still rocks. Oh well, I'll buy mine at costco!
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Old 06-07-2012, 01:05 PM   #30
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I cannot make those unbaked chocolate-oatmeal cookies. My grandmother used to make those all the time. They do not work for me. I don't know what I do wrong, but they don't set.
I either make them too runny, or so dry that they crumble. My mom made them perfect every time when I was a kid. Every recipe I've seen says to boil for 2 minutes, but I may need something more precise than that, using a candy thermometer.
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