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Old 08-17-2012, 05:16 PM   #51
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Chief's Tip of the day: Where disposable rubber gloves when working with hot peppers. When nature calls, remove them. See the Ghost pepper thread to find what inspired this tip.

Second tip of the day: Great music, like great food, should be experienced in the proper magnitude, and given as much attention as we use to savor good food. That is, if the music demands to be played loud (and some certainly does), then play it loud enough to enjoy it fully, without damaging your hearing. If the music begs for calm serenity, then play it at the proper amplitude to bring that atmosphere. Really experience the music. Listen to the complex or simple rhythms of the percussion. Appreciate the complexity of the note sequences, and what the performer had to do to learn his or her craft. Enjoy the rich tones of the keyboards, or the harmony of the guitar chords. Experience the great voices of the singing artists. Put yourself in their place, mentally. Try to feel what they feel during the performance. Try to understand the work they've put into training their voices, from Alice Cooper to Pavarotti, to VanZant. Listen to every nuance of the music. Let it fill you completely. Then, it can move you, and bring you to tears. It can touch your emotions, and create profound appreciation. When you can appreciate with the same measure, an outstanding drum solo, or a well played glass harmonica, then you will have developed a true love of music, the art.

Music, in all of its varied and complex, or simple forms, is just one type of artistry. All of the arts can touch you, if you let them. And you can find artistry in almost every experience, if you learn how to recognize it.

Seeeeeya; Chief Longwind of the North
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Old 08-17-2012, 09:35 PM   #52
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Chief, I'd drive you crazy with my favorite songs.
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Old 08-17-2012, 09:56 PM   #53
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Originally Posted by PrincessFiona60
Chief, I'd drive you crazy with my favorite songs.
Me too.
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Old 08-18-2012, 06:48 AM   #54
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Grandmoms & Moms & Grand-dads & Dads: Mentoring

Buon Giorno, Good Morning.

Cool tips and good suggestions ...

My Milanese Nonna Margherite who had her own Trattoria for many years, had taught me some valuable kitchen tips, and here are just a few which I am sure that you all know; however, here they are ...

1. PEELING TOMATOES: To peel a tomato simply, place a small seafood fork, through the stem end of the tomato, and plunge the tomato into boiling water and into Ice Bucket, and peel back the tomato ...

2. DO NOT FREEZE WELL: celery, lettuces, cucumbers, carrots, raw or fresh tomatoes and Rice, as it hardens when freezing.

3) GRAHAM CRACKER CRUST CHEESECAKES: Graham Cracker Crust Cheesecakes become Soggy when freezing or frozen and thus, do not freeze well.

4) FISH: do not overcook fish, and it is done, when the fish flakes, simply.

5) DIETING: If you are serious, then follow the 3 B´s; Broil, Bake or Boil.

Kind regards,
Ciao, Margaux.
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Old 08-18-2012, 11:35 AM   #55
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Cooked rice (at least cooked brown rice) freezes beautifully and can be steamed or microwaved and ready in minutes.
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Old 08-18-2012, 12:08 PM   #56
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Quote:
Originally Posted by taxlady View Post
Cooked rice (at least cooked brown rice) freezes beautifully and can be steamed or microwaved and ready in minutes.
I freeze rice (all kinds) all the time and have no problem with it re: steaming it or microwaving it. I freeze wild rice blend and have no complaints about it either (homemade blend).

A funny little story about frozen rice and a Saint Bernard. One of our foster moms agreed to bring the Saint to obedience class. The foster was a tad rushed getting home from work, changing clothes, and getting the Saint to class. She grabbed the first thing she found in her freezer to bring for the dog's treat--frozen rice. Needless to say, a grain of rice isn't really a high-value treat for a Saint Bernard! Luckily, the other instructor and I did have some chicken, liver treats, cheese, and pasta, for which the dog was more than happy to work. We never let XXX live that down--rice as a training treat for a Saint Bernard! Maybe for a chicken!Nay--chickens prefer earth worms...
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Old 08-18-2012, 12:20 PM   #57
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Tax Lady & Cws,

I have never frozen risotto or paella, which are the only two ways I eat rice; and thus, we need to look at the time my Nonna told me these suggestions.

In my opinion, my Nonna was not referring to brown rice, as this has not been a staple in Italian regional cuisine.

I only employ: Arborio of Valencia for Paella with shellfish and Milanese rice for Risotto, and both are short grain and none are brown; however, we both are from a profound pasta culture.

I believe she was referring to Risotto.

Have lovely wkend.
M.C. Ciao.
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Old 08-18-2012, 03:22 PM   #58
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Chief's Tip of the Day:
A person should not be measured by their belongings, material wealth, sports achievements, or apparent worldly status. Rather, a person should be measured by their conduct toward, and with other people. Courtesy, a desire to help make another person's life better, and one who gives their time and talent to aid another, these are the benchmarks of the real heroes of life.

If we set our personal bars high, then we make the world a little better place in which to live.

2nd tip: When rushed for time, a chicken cooked at 450' F. and removed from the heat source at 160' F., measured in the thickest part of the white meat, will be just as succulent and tender as the same chicken roasted at 350' F., and removed from the heat source at 160' F., measured in the thickest part of the white meat. The only difference might be if you placed seasonings under the skin, or injected into the meat. Longer time will allow the flavors to distribute themselves evenly through the meat.

Seeeeeeya; Chief Longwind of the North
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Old 08-18-2012, 06:16 PM   #59
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Don't sit down when you have a pocket full of cherry tomatoes.
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Old 08-18-2012, 06:35 PM   #60
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Don't put on sunscreen then pick up and pet the cat...
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