"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs
Reply
 
Thread Tools Display Modes
 
Old 05-23-2013, 05:31 AM   #21
Senior Cook
 
Join Date: Mar 2013
Location: Paris
Posts: 152
Quote:
Originally Posted by pacanis View Post
No problems at all here. You cooking terms are better than mine
Thanks lol
__________________

__________________
.
Find this recipe in a video on my YouTube http://www.youtube.com/frenchguycooking
Video Recipes, How-to, Kitchenware Reviews and many other cool stuff !
frenchguycooking is offline   Reply With Quote
Old 05-23-2013, 05:33 AM   #22
Senior Cook
 
Join Date: Mar 2013
Location: Paris
Posts: 152
Quote:
Originally Posted by bethzaring View Post
he has kindly provided a link to all his videos at the bottom of each of his posts
Thanks Bethzaring ! I am glad you liked it ;)

But I don't mention elsewhere because it is against the rules of this forum, and I understand it. The signature is ok so I use it.
__________________

__________________
.
Find this recipe in a video on my YouTube http://www.youtube.com/frenchguycooking
Video Recipes, How-to, Kitchenware Reviews and many other cool stuff !
frenchguycooking is offline   Reply With Quote
Old 05-23-2013, 05:34 AM   #23
Senior Cook
 
Join Date: Mar 2013
Location: Paris
Posts: 152
Quote:
Originally Posted by Aunt Bea View Post
Thanks for the reply!

I usually go by the three day rule.

I was was just checking to see if French eggs were different than American eggs!
LOL I think they are really similar ;)
I don't know the three days rule... What's that ?
__________________
.
Find this recipe in a video on my YouTube http://www.youtube.com/frenchguycooking
Video Recipes, How-to, Kitchenware Reviews and many other cool stuff !
frenchguycooking is offline   Reply With Quote
Old 05-23-2013, 05:36 AM   #24
Senior Cook
 
Join Date: Mar 2013
Location: Paris
Posts: 152
Quote:
Originally Posted by jennyema View Post
Yes, your English is excellent! I would guess that very few if any members here could do a vice versa at a French cooking website. So Cudos!!!

Sometimes specific terms are hard to translate correctly.
Indeed I use Google Translate a lot, but terms outside their context are sometimes weird ;)
__________________
.
Find this recipe in a video on my YouTube http://www.youtube.com/frenchguycooking
Video Recipes, How-to, Kitchenware Reviews and many other cool stuff !
frenchguycooking is offline   Reply With Quote
Old 05-23-2013, 08:16 AM   #25
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,009
Quote:
Originally Posted by frenchguycooking View Post
LOL I think they are really similar ;)
I don't know the three days rule... What's that ?
For things that contain raw eggs I use it within three days or I throw it out.

For leftovers in general I use it or freeze it within three days after that I throw it out.

I enjoy your instructional videos very much, thank you!
__________________
Aunt Bea is offline   Reply With Quote
Old 05-27-2013, 05:33 AM   #26
Senior Cook
 
Join Date: Mar 2013
Location: Paris
Posts: 152
Quote:
Originally Posted by Aunt Bea View Post
For things that contain raw eggs I use it within three days or I throw it out.

For leftovers in general I use it or freeze it within three days after that I throw it out.

I enjoy your instructional videos very much, thank you!
Where did you got this rule ? Is it something official ? (book or something...)
__________________
.
Find this recipe in a video on my YouTube http://www.youtube.com/frenchguycooking
Video Recipes, How-to, Kitchenware Reviews and many other cool stuff !
frenchguycooking is offline   Reply With Quote
Old 05-27-2013, 05:53 AM   #27
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I believe it's from the same book that contains the ten second rule.
If you drop food on the floor and pick it up within ten seconds, it is still safe to eat.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 05-27-2013, 05:56 AM   #28
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,085
Quote:
Originally Posted by pacanis View Post
I believe it's from the same book that contains the ten second rule.
If you drop food on the floor and pick it up within ten seconds, it is still safe to eat.
Good one Pacanis. thanks for the laugh.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 05-27-2013, 09:40 AM   #29
Senior Cook
 
Join Date: Mar 2013
Location: Paris
Posts: 152
Quote:
Originally Posted by pacanis View Post
I believe it's from the same book that contains the ten second rule.
If you drop food on the floor and pick it up within ten seconds, it is still safe to eat.
Hahah ! You mean this book ! It's just standing on my shelf...
__________________
.
Find this recipe in a video on my YouTube http://www.youtube.com/frenchguycooking
Video Recipes, How-to, Kitchenware Reviews and many other cool stuff !
frenchguycooking is offline   Reply With Quote
Old 05-27-2013, 09:41 AM   #30
Sous Chef
 
Luca Lazzari's Avatar
 
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
Quote:
Originally Posted by pacanis View Post
I believe it's from the same book that contains the ten second rule.
If you drop food on the floor and pick it up within ten seconds, it is still safe to eat.
Great news pacanis, thanks!
I'll apply this rule with tomato sauce and a straw...

And GRAZIE to frenchguycooking for the videos, gonna check them all ASAP.
__________________

__________________
You eat what you are
Luca Lazzari is offline   Reply With Quote
Reply

Tags
mayonnaise, recipe

Mayonnaise Hello Cookers ! Here's a recipe of the Classic Mayonnaise Sauce. I tried to make it simple, so that it is easy to reproduce. As always , your feedback is really appreciated ;) Ingredients ---------------- - Oil, ground oil or canola oil (just a simple one) - 1 egg - salt - Vinegar ( I use red wine vinegar because I like it because it would make more sense to use white wine vinegar ! lol ! ) - Mustard Kitchenware ------------------ - Food processor - A whisk - Tea spoon - Small bowl Instructions ----------------- - Separate the egg yolk from the egg white - Put the yolk in the food processor - Add one teaspoon of mustard - Add a pinch of salt - Add a drop of oil - Start whisking - Very Slowly add the rest of oil - Add a drop of vinegar - too firm ? add more vinegar - too runny ? add more oil - pinch of salt at the end could be nice - texture : it should not fall off a spoon Et voila ! Simple yet uber cool recipe to make this very classic sauce. It goes really well with many things ... You'll just have to try it. Shrimp and seafood are my favorites with it. Hope you like it ! 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.