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Old 10-24-2012, 12:32 PM   #41
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Quote:
Originally Posted by Claire

You are braver than I. There are a few things that I really like deep-fried, and I have done it, but don't like to and haven't for years!
You should try it it's surprisingly easy if you have a deep fryer...I just blanched veggies, dipped in tempura batter (can google its only like water, flour, salt, baking powder sesame oil) and fried
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Old 10-24-2012, 12:58 PM   #42
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Since my deep fryer packed up I don't fry anything. It just makes a greasy mess in my kitchen. I'm way too OCD for that lol!
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Old 10-24-2012, 01:51 PM   #43
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I haven't learned a darned thing...I'm on vacation
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Old 10-24-2012, 03:47 PM   #44
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I've learned tha pumpkin pie filling can be made without flour, how to make peanut butter bars, that mayo can be used in cakes and that American cuisine is not that different from South African.

It sounds like it, buy you have funny names for some of the ingredients!
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Old 10-24-2012, 04:14 PM   #45
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Just reading this thread has boosted my knowledge so much. I learned today one of my nurses has tried my mayo cake and is now a convert to sweet things but would like some foccacia with grapes and rosemary, My grandson called and asked for my taco recipe. I learned I can handle taking off 3.7 kilo's of fluids without cramping or my blood pressure dropping to low.
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Old 10-24-2012, 06:35 PM   #46
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Hmmm...catering account requested fried ravioli? Never even heard of that before. Purchased some cheese ravioli. Made a breaking station and deep fried! Coming out awesome - who knew? Always nervouse when making something for the first time for a catering
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Old 10-24-2012, 07:33 PM   #47
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Hmmm...catering account requested fried ravioli? Never even heard of that before. Purchased some cheese ravioli. Made a breaking station and deep fried! Coming out awesome - who knew? Always nervouse when making something for the first time for a catering
We have a place here who sere fried rav's as an appy. I love them we get an order of marinara to go with. Can't beat this as an appy.
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Old 10-24-2012, 08:38 PM   #48
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I've learned that no much time I have, I can never have enough time.

We're about to make a visit to some of our grandchildren and I've been working my all-American butt off trying to get things together.

Well.........I need a whole 'nuther decade to do everything I want to do.
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Old 10-24-2012, 09:24 PM   #49
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So it is sort of like fondue.
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Old 10-24-2012, 09:26 PM   #50
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I learned that cleaning a butcher block countertop with bleach will make it so the dough is prone to stick if you do pastry on it--instead, warm, soapy water.

I also learned that cutting melons across (short side) makes it easier to remove the seeds and that they fit better in your hand.

Adding oil to pasta (noodles) you are "holding" will help keep them from drying out.
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