Favorite and not so much...
- Thread starter mykitchenmyheart
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Timothy
Head Chef
Hey, JustNikki, you forgot to list "Curds"....ha! Yer killin me!
Timothy
Head Chef
Love em
1. Almost all sushi
2. Sauces and Gravies
3. Mocha Cappuccino
Hate em
1. Fermented Tofu ("Stinky Tofu")
2. Durian
3. Rubbery foods like clams and octopus
1. Almost all sushi
2. Sauces and Gravies
3. Mocha Cappuccino
Hate em
1. Fermented Tofu ("Stinky Tofu")
2. Durian
3. Rubbery foods like clams and octopus
CWS4322
Chef Extraordinaire
The girls are GREAT. Still producing. The two new ones, the Buffs, are Agatha and Prudence. They may start laying before November. We'll see. The Plymouth Rocks still aren't laying...but they are getting friendlier, but nothing like Myrtle and Harriet. Myrtle comes running when I go out in the yard. Who knew chickens could run that fast...and she adores tomatoes and bean seeds.How are the girls after your long absence? Back to rubbing your fresh eggs in my face...(Hugs CWS)
jusnikki
Head Chef
Hey, JustNikki, you forgot to list "Curds"....ha! Yer killin me!
Well I could only list three so curds have already been mentioned
.
babetoo
Chef Extraordinaire
salt free butter, eggs and cheese
hominy, fake bacon and most canned veggies.
hominy, fake bacon and most canned veggies.
Littlechef
Senior Cook
So hard to just pick three, but here it goes:
Love:
Butter
Garlic
Olive oil
Can live without:
Tarragon
Brussels sprouts
Talapia
Love:
Butter
Garlic
Olive oil
Can live without:
Tarragon
Brussels sprouts
Talapia
Somebunny
Executive Chef
Gotta have:
Onions
Garlic
Butter
Could easily live without:
Smoked tinned oysters/clams
Tofu
Tobiko
Onions
Garlic
Butter
Could easily live without:
Smoked tinned oysters/clams
Tofu
Tobiko
purple.alien.giraffe
Executive Chef
Don't really have favorites but I can definitely live without liver, fishy tasting fish and rolled or quick oats made into oatmeal. Gag, bleh.
familymeals
Assistant Cook
- Joined
- Sep 29, 2011
- Messages
- 6
Top 3
Prosciutto
- So versatile, cooked, for wrapping meats, in sandwiches or on it's own
Spinach
- So healthy I always feel strong when I eat it
Mushrooms
- Any day, any time, bring them on
Worst 3
Carrots
- Never been a fan
Rare meat
- No blood allowed!
Raisins
- Cooked they are ok ...
Prosciutto
- So versatile, cooked, for wrapping meats, in sandwiches or on it's own
Spinach
- So healthy I always feel strong when I eat it
Mushrooms
- Any day, any time, bring them on
Worst 3
Carrots
- Never been a fan
Rare meat
- No blood allowed!
Raisins
- Cooked they are ok ...
Claire
Master Chef
I'm with you about sweet stuff in savory dishes. I don't know why people feel the need to make fruit-candy-ish type sauces for pork and game. I also agree that I like hot pepper powders and sauces, but not at such an intensity that you burn your mouth and can't taste the rest of the meal. There should be a blend of flavors, not just heat. i encourage people to say "hot" when they mean hot, and "spicy" for everything else. After all, cinnamon rolls are spicy. Habaro peppers are just hot.
Claire
Master Chef
I really don't care for strong fishy flavors.
Just about everything I cook has garlic and onions in some form. If you're a vampire, you might want to avoid my house.
If you cook with wine, I can't say enough about fortified wines. Vermouth, Marsala, Sherry. They have a long shelf life. Great for preserving ginger. The final flavor is much more mellow than regular wine.
Just about everything I cook has garlic and onions in some form. If you're a vampire, you might want to avoid my house.
If you cook with wine, I can't say enough about fortified wines. Vermouth, Marsala, Sherry. They have a long shelf life. Great for preserving ginger. The final flavor is much more mellow than regular wine.
spork
Head Chef
Top three is about as hard as just picking one...
I'll say soy sauce, ginger, and lemon.
Ditto, bottom three...
Corn syrup (only because I'm not a baker),
anise (not a big fan, don't know how to use),
and... I guess I'm a glutton for any taste.
I'll say soy sauce, ginger, and lemon.
Ditto, bottom three...
Corn syrup (only because I'm not a baker),
anise (not a big fan, don't know how to use),
and... I guess I'm a glutton for any taste.
bikergal34
Assistant Cook
- Joined
- Oct 13, 2011
- Messages
- 9
Must have always...
Lemons: Use in everything...sauces, rice, and at the end of everything I make(except marinara...let the acid from the tomatoes stand on their own)
Onions and Garlic: The pair made in heaven...Always together forever...half a soffitto. Always!
Red Pepper flakes: LOVE..if used to balance...perfect
Fresh Basil and Thyme: My herbs of choice...I grow them year round.
and not homemade...Worcheshire...LOVE....LOVE...great in gravies to add the bounce that a sauce may need.
Wait...don't forget mustard..a real worker in the kichten!
don't like?...broccoli...can't be anywhere near my food....or any family of it...i'm good now!
Lemons: Use in everything...sauces, rice, and at the end of everything I make(except marinara...let the acid from the tomatoes stand on their own)
Onions and Garlic: The pair made in heaven...Always together forever...half a soffitto. Always!
Red Pepper flakes: LOVE..if used to balance...perfect
Fresh Basil and Thyme: My herbs of choice...I grow them year round.
and not homemade...Worcheshire...LOVE....LOVE...great in gravies to add the bounce that a sauce may need.
Wait...don't forget mustard..a real worker in the kichten!
don't like?...broccoli...can't be anywhere near my food....or any family of it...i'm good now!
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