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Search: Posts Made By: GLC
Forum: Pizza & Focaccia 01-06-2015, 10:27 AM
Replies: 59
Views: 14,458
Posted By GLC
Very thin crust. Nothing like a cracker, but not...

Very thin crust. Nothing like a cracker, but not soft. Minimal sauce, a thin paint of tomato paste, oil and garlic. Mushrooms on provolone with chunks of brie.
Forum: General Cooking 01-05-2015, 02:25 PM
Replies: 65
Views: 4,821
Posted By GLC
I just want to get extra virgin olive oil if I'm...

I just want to get extra virgin olive oil if I'm paying for it. The olive oil business is almost as crooked as the honey business, and I stay with domestically produced olive oils (not just...
Forum: International Cuisines and Ethnic Cookery 01-01-2015, 05:02 PM
Replies: 17
Views: 2,633
Posted By GLC
I don't like them to be drowned in sauce. But I...

I don't like them to be drowned in sauce. But I do like a pico de gallo that adds some extra flavors and colors. But good tamales should be able to stand pretty much on their own. They're too much...
Forum: General Cooking 12-28-2014, 10:45 AM
Replies: 11
Views: 1,346
Posted By GLC
In terms of simple heat transfer to the food, the...

In terms of simple heat transfer to the food, the oven is very inefficient. Almost all of the heat generated by the fuel goes into the oven walls and is radiated or convected to the kitchen....
Forum: Cook's Tools 12-26-2014, 11:59 PM
Replies: 5
Views: 1,162
Posted By GLC
"See the edge" is rather imprecise. I can "see"...

"See the edge" is rather imprecise. I can "see" my finger, even though I can't see the individual cells. Circle of confusion for normal human vision at close range is about 0.2 mm, so we can pick out...
Forum: Food Shows, News and Media 12-19-2014, 11:44 AM
Replies: 7
Views: 3,353
Posted By GLC
You can get people to temporarily straighten up,...

You can get people to temporarily straighten up, if only to get the free makeover, but you just aren't going to change people in any fundamental way in a few days.

Of course, they're not so bad...
Forum: Brownies & Dessert Bars 12-19-2014, 11:25 AM
Replies: 11
Views: 12,197
Posted By GLC
You could try baking at a lower temperature for...

You could try baking at a lower temperature for longer, to slow the rise and set the brownies before they come out, but note that that recipe seems short of flour to be a "cake" brownie.

(Make...
Forum: Food and Kitchen Safety 12-18-2014, 09:45 AM
Replies: 18
Views: 4,853
Posted By GLC
Hey, there's a project around here getting...

Hey, there's a project around here getting started to make cricket flour.
Forum: Vegetables 12-08-2014, 02:04 PM
Replies: 19
Views: 2,375
Posted By GLC
I would direct you up to Chief Windy's #4. Note...

I would direct you up to Chief Windy's #4. Note that he says to rice them. If you don't know what a ricer is, it is a press that forces potato through a screen of small holes. It is a preferred...
Forum: General Cooking 12-08-2014, 01:55 PM
Replies: 73
Views: 5,077
Posted By GLC
An associate (who himself cooks well) lives in a...

An associate (who himself cooks well) lives in a new, upscale urban development. You know the kind. $250,000 and a Yard that you (literally) can't swing a cat in. All the houses have well-appointed...
Forum: Soups 12-05-2014, 11:45 AM
Replies: 8
Views: 1,309
Posted By GLC
I have to watch myself for trying to get too much...

I have to watch myself for trying to get too much stock out of a given amount of chicken. It's supposed to have a rich color. When it's too light, I know I was too free with the water. If that...
Forum: Pork 12-05-2014, 11:42 AM
Replies: 134
Views: 14,389
Posted By GLC
Pork chops are even a greater problem for home...

Pork chops are even a greater problem for home cooks than beef steaks. Both must be bought very thick, a inch of more. Home cook tops just can't provide enough heat to brown them without overcooking...
Forum: Cookware 12-03-2014, 08:31 PM
Replies: 11
Views: 2,200
Posted By GLC
It's been a long week already. I first read the...

It's been a long week already. I first read the title as "These crackpot recipes sound good."

I'm relieved. I didn't have a cracked pot to work with.
Forum: Fruit & Nuts 12-03-2014, 12:35 AM
Replies: 46
Views: 10,499
Posted By GLC
I did a little reading, and a very large seed...

I did a little reading, and a very large seed with a thin flesh layer is typical of a wild avocado. But avocados are known for wide variation in seed size, and I would guess that, like a lot of other...
Forum: Fruit & Nuts 12-01-2014, 03:57 PM
Replies: 46
Views: 10,499
Posted By GLC
There are pretty much four things that can happen...

There are pretty much four things that can happen to avocados

Dark and mushy throughout is just overipe, rotten.

Dark strands through the flesh means fruit from a young tree. Pick them out.
...
Forum: International Cuisines and Ethnic Cookery 12-01-2014, 10:50 AM
Replies: 3
Views: 793
Posted By GLC
Not in any way that won't get me banned from the...

Not in any way that won't get me banned from the group.
Forum: Cookies 11-29-2014, 04:11 PM
Replies: 4
Views: 1,947
Posted By GLC
If you get stuck and just have to use bread...

If you get stuck and just have to use bread flour, add an egg and some milk or powdered milk. They will help them be not so flat and crisp. Of course, if you're after chewy cookies, try the bread...
Forum: Pies & Pastries 11-28-2014, 09:42 PM
Replies: 2
Views: 2,040
Posted By GLC
Butter and shortening cannot be exchanged equally...

Butter and shortening cannot be exchanged equally in recipes that are sensitive to the amount of water in them. Pie crust is one. Good shortening (Crisco) has no water. 12 grams of Crisco has 12...
Forum: Fruit & Nuts 11-26-2014, 12:05 PM
Replies: 4
Views: 2,100
Posted By GLC
It may relief some anxiety about chancing picking...

It may relief some anxiety about chancing picking them before they're ripe to note that you may have never seen its relative, a ripe lime. They are yellow when ripe, but always sold green to stores,...
Forum: Special Events Planning & Holiday Cooking 11-24-2014, 12:01 PM
Replies: 52
Views: 6,033
Posted By GLC
I am happy to report that, after many years of...

I am happy to report that, after many years of providing a solid array of meats for upwards of twenty people who come to our house, this year, there are only two coming, and I'm not going to hit a...
Forum: General Cooking 11-22-2014, 11:45 PM
Replies: 8
Views: 842
Posted By GLC
We shouldn't use one maker's sauce to predict the...

We shouldn't use one maker's sauce to predict the behavior of another. Lee Kum Kee is quite different from the more renowned Huy Fong product ("rooster" sauce). Lee Kum Kee ingredients are:

Red...
Forum: Condiments 11-21-2014, 01:24 PM
Replies: 26
Views: 6,018
Posted By GLC
Don't worry about it. The size and shape of the...

Don't worry about it. The size and shape of the container will largely dictate how you move it to bring the shearing forces of the blade to bear on all the product. Where my blender head fits pretty...
Forum: Food and Kitchen Safety 11-21-2014, 01:17 PM
Replies: 16
Views: 23,564
Posted By GLC
Yes. You boiled the pasta for several minutes,...

Yes. You boiled the pasta for several minutes, which is sufficient to bring the bacteria count way down. Again, something like pasta is going to get unappetizing long before it presents any danger....
Forum: Veal 11-20-2014, 09:08 PM
Replies: 3
Views: 6,157
Posted By GLC
Now you've got a base for all sorts of things. In...

Now you've got a base for all sorts of things. In fact, that sounds like a pretty extravagant stock that could stand on its own as a light soup. Be a great start for a brown and wild rice mix to make...
Forum: Cooking Resources 11-20-2014, 09:04 PM
Replies: 5
Views: 2,522
Posted By GLC
The Healthy Kids recipe book looks like a really...

The Healthy Kids recipe book looks like a really good source book for cooking with kids, not the least because of the very good food photography, which is something that struck me immediately about...
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