imcookin
Assistant Cook
Hi, My name is Franette. I am a mother of 6 born between 1979 and 1988. I love cooking and sewing and I am just starting with real estate. My husband Gil re-did our kitchen 2 years ago and the pictures are still up at Scherrs.com if you want to see the photos. I think there is one of me in there making breakfast.
I like to make bread, but my bread always is a bit heavy. I'm not sure how to get a light loaf which still taste's good. I tried with and without extra ingredients such as buttermilk and cream, eggs, butter, milk, potato, etc. When I only used water, it got hard very fast. Any suggestions?
Yesterday I found a package of porterhouse steaks in the back of the freezer. It was expensive, but had some freezer burn. I was looking on line for suggestions to use such meat and ran across this site and decided to join.
I didn't really find any answer to my question, only that such meat needed to be tossed out. I cut off the outside edges and then sliced it thinly and made pulgogi: I marinated it in seseme oil, soy sauce, and some sugar along with sliced onions and chopped garlic. Then fried it. (I served it with white rice, toasted seasoned seaweed, kimchi, and spinach [lightly boiled and drained; seasoned with seseme oil, rice vinegar, soysauce, sugar and seseme seeds]). Everyone liked it. Not the best use of an expensive piece of meat, but better than throwing it away.
I have traveled a lot: Far East, Near East, Europe, Central America (I lived in Guatemala for 1 1/2 years). My daughter-in-law is Italian and she and my son lived with us for several years so I learned some Italian cooking from her. I have a son-in-law who is a sous-chef in a Japanese restaurant in Switzerland. He is half-Japanese and half-Swiss and is qualified in Swiss, French, and Thai kitchen from the cullinary institute he graduated from. I didn't learn a lot from him, but did learn some by cooking together. I have another daughter who is engaged to a Japanese young man and another son who is engaged to a young lady from Tiawan. I need to learn more about Japanese cuisine and also about Chinese cooking. My other 2 daughters are not engaged or married yet.
I like to experiment with recipes to perfect them: stuff like cakes, eclairs, pancakes, bread, pie crust. I love making soup and also making sauces.
I like to make bread, but my bread always is a bit heavy. I'm not sure how to get a light loaf which still taste's good. I tried with and without extra ingredients such as buttermilk and cream, eggs, butter, milk, potato, etc. When I only used water, it got hard very fast. Any suggestions?
Yesterday I found a package of porterhouse steaks in the back of the freezer. It was expensive, but had some freezer burn. I was looking on line for suggestions to use such meat and ran across this site and decided to join.
I didn't really find any answer to my question, only that such meat needed to be tossed out. I cut off the outside edges and then sliced it thinly and made pulgogi: I marinated it in seseme oil, soy sauce, and some sugar along with sliced onions and chopped garlic. Then fried it. (I served it with white rice, toasted seasoned seaweed, kimchi, and spinach [lightly boiled and drained; seasoned with seseme oil, rice vinegar, soysauce, sugar and seseme seeds]). Everyone liked it. Not the best use of an expensive piece of meat, but better than throwing it away.
I have traveled a lot: Far East, Near East, Europe, Central America (I lived in Guatemala for 1 1/2 years). My daughter-in-law is Italian and she and my son lived with us for several years so I learned some Italian cooking from her. I have a son-in-law who is a sous-chef in a Japanese restaurant in Switzerland. He is half-Japanese and half-Swiss and is qualified in Swiss, French, and Thai kitchen from the cullinary institute he graduated from. I didn't learn a lot from him, but did learn some by cooking together. I have another daughter who is engaged to a Japanese young man and another son who is engaged to a young lady from Tiawan. I need to learn more about Japanese cuisine and also about Chinese cooking. My other 2 daughters are not engaged or married yet.
I like to experiment with recipes to perfect them: stuff like cakes, eclairs, pancakes, bread, pie crust. I love making soup and also making sauces.