"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-25-2014, 11:50 AM   #21
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
A pinch of spilled salt must be thrown into the devils eyes over the left shoulder.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-25-2014, 03:48 PM   #22
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,610
If you drop silverware it means you can expect company, a teaspoon a child, a fork a woman, and a knife a man.

Dropping a teaspoon also means you can expect a kiss and another spoon to wash!
Aunt Bea is offline   Reply With Quote
Old 10-25-2014, 03:51 PM   #23
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Kayelle View Post
A pinch of spilled salt must be thrown into the devils eyes over the left shoulder.
Rachel Ray lives by that one.
__________________
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 10-25-2014, 04:00 PM   #24
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
Quote:
Originally Posted by Addie View Post
Rachel Ray lives by that one.
So did my Mom.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-25-2014, 05:32 PM   #25
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by buckytom View Post
same thing with swallowing bubble gum and fingernails. they form a ball that stays in your stomach forever.
My mother's version was that the gum would wind round your intestines and strangle you. Showed a slight misunderstanding of anatomy!
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 10-25-2014, 05:35 PM   #26
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Well, it's worked for me whenever I've overdone the salt anytime in the last 50 years.
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 10-25-2014, 06:15 PM   #27
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
You must always make a hole in the bottom of the shell when you've eaten your boiled egg or a witch will go to sea in it and sink a ship.

Parsley should be planted on Good Friday to ensure it will grow well and also whoever plants it will rule the house for the year.
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 10-25-2014, 06:46 PM   #28
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
Smile

Red sky at night, shepherd's pie!...No - wait... I might have made that up!
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 10-25-2014, 08:01 PM   #29
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
The only way I've been able to save something too salty is to add more unsalted liquid.

It might mess up the rest of the ingredients and spices, but worth a try when you've got a pot of inedible salty food.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 10-25-2014, 08:35 PM   #30
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by creative View Post
Red sky at night, shepherd's pie!...No - wait... I might have made that up!
Red sky at night, sailors delight. Red sky in the morn, sailors be warned.

But I do like yours. Sounds like good excuse to make a popular dish that almost everyone likes.
__________________
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 10-26-2014, 05:39 AM   #31
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,521
Lightbulb

Quote:
Originally Posted by Addie View Post
Red sky at night, sailors delight. Red sky in the morn, sailors be warned.

But I do like yours. Sounds like good excuse to make a popular dish that almost everyone likes.
Ah my post was a pun on "red sky at night, shepherd's delight!"
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 10-26-2014, 06:53 AM   #32
Admiral of the Texas Navy
 
forty_caliber's Avatar
 
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,413
Eggplants are really baby Conehead eggs.



.40
__________________
"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 10-26-2014, 07:52 AM   #33
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by Zhizara View Post
The only way I've been able to save something too salty is to add more unsalted liquid.

It might mess up the rest of the ingredients and spices, but worth a try when you've got a pot of inedible salty food.
The potato (or potatoes - one isn't enough in a big pot of soup) absorbs the salt as it would when cooking potatoes for dinner. The potato is discarded (or used for something else if you hate waste, like me) when the soup is cooked.

Adding more liquid would dilute the flavour.
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 10-26-2014, 09:19 AM   #34
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,741
Quote:
Originally Posted by Mad Cook View Post
The potato (or potatoes - one isn't enough in a big pot of soup) absorbs the salt as it would when cooking potatoes for dinner. The potato is discarded (or used for something else if you hate waste, like me) when the soup is cooked.

Adding more liquid would dilute the flavour.
The potato (or potatoes) absorb the salty liquid. They don't magically extract the salt and leave the liquid behind. You'd have as much success putting a sponge in the soup.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-26-2014, 12:27 PM   #35
Chef Extraordinaire
 
Zhizara's Avatar
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
Potatoes don't always go with the too salty dish, either.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 10-26-2014, 12:39 PM   #36
Head Chef
 
Silversage's Avatar
 
Join Date: Aug 2004
Location: Florida
Posts: 1,073
There's a reason this thread is called "Cookery Superstitions / Old Wives' Tales".
__________________
In our house, dog hair is a condiment!
OMG! I decided to blog!
Silversage is offline   Reply With Quote
Old 10-26-2014, 01:06 PM   #37
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,199
Quote:
Originally Posted by Andy M. View Post
You'd have as much success putting a sponge in the soup.

Or just using a ladle to remove some liquid.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-26-2014, 04:25 PM   #38
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
but, but, then i can''t enjoy a salty, boiled spud?
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 10-26-2014, 04:42 PM   #39
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
So what do you do if you put too much salt in the water for when you have potatoes boiling for mashed 'taters?
__________________
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 10-26-2014, 05:00 PM   #40
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
take some water out, and add unsalted water. bringing it back to a boil is not a problem with potatoes as they have a wide margin of error.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Reply

Tags
cook

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




All times are GMT -5. The time now is 06:07 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.