Recent content by primus diddy

Yeah, I forgot to mention that it's coated in egg then in flour, THEN cooked. They don't use sage on theirs at the restaurant, but I'm sure there's some in the "sauce". If I remember, I'll ask her how it's done. I can see her now, getting all excited "You want to be a cook" "No, I just want to...

Lol! Okay, *tries to find the arcade at school* it must be here somewhere!

No way! My specialty is usually putting WAY to much peanut butter on it. I don't have a food specialty yet. I'm hoping it'll be like...soup...or pie...or pasta...or grilled anything...or salad. You get the picture.

I was at my buddy's house helping him and his mother set up for Christmas...I've been helping them with stuff a lot lately because of a rather unfortunate split :(. Anyway, we got hungry and decided it was time for some food. Here's the catalyst for our monstrosity "Uh...we can make toast."...

Hm...I'd like to try to make it. Where I work(ed)...it's very very good. It's (as far as I know...being a lowly dishwasher) pounded out pork cutlet, pretty flat...1/4" or so on top of mashed potato, over this is drizzled some type of a thin boullion-gravy thing with a mushrooms of some type in...

Yeah, blender. Not sure why I fumbled that up. Thanks for the help guys!

I personally haven't been able to touch school food for years. I've spent many hungry afternoons for this. When I was younger I took bagged lunch to school (usually like a sandwich, drink, and a pre-packaged snack). Not anymore, I draw the line at Little Debbie snacks and luke warm smooshed...

I don't ask because I'm interested. I wouldn't cook or be a chef for a living (a minute difference, I know). I wouldn't be able to handle the stess. I'm all about good friends, good food, and more good food. Anyway, I actually would kind of like to go to culinary schoo, but it'd be a waste at...

Whenever I try to make this pesto recipe, my blender just whirls and whirls...no blending. So I keep adding more olve oil, stirring, olive oil...stir...etc. In the end I get puddles of oil on the surface of the beautiful green goop that none in my family will eat (more for me then!). I need to...

Thanks a lot for answering my proofing question everyone! In the book I got (Artesan Baking) most of the breads have very long proof times, but I'm glad to know I don't need a lot of patience to make a loaf of bread. I'm looking for a basic bread recipe- something I can make sandwiches and...

When making bread, you often have to let the dough ferment for several hours or more (first rise), then another time (second rise), and then a proof time. This can all add up to more than 12 hours. Is there a way to speed the process up? I mean, add everything, mix, bake. I don't want to use...

Thanks guys! Yeah, hopefully I'll be out of the house by next fall, then it's college for a couple years. After that I'm probably coming back to this area in hopes of finding work as a vet tech. Growing potted herbs seems to be the most promising. I suppose I can wait on the veggies until I...

I want to start up and herb (and maybe some vegetables) garden. I have limited space and I live in Maine (on the coast, if that's of any use). I'd like to grow rosemary, thyme, cilantro, and basil. For vegetables, tomatoes and carrots strike my fancy. Garlic would be nice. I have limited...

Yeah, I've read a few by Pushkin, but I'm not huge on poetry. I just startded The Brothers Karamazov, and plan to read Notes from a Deadhouse and Poor Folk next. Good stuff. War and Peace will come sometime within the next 30 years (the book, peace doesn't actually happen...or so it seems...

Thanks so much for all the comments and encouragements everyone! I looked at a supermarket today for semolina flour, which was fruitless. I'll try with all purpose, like suggested above. Yeah, I don't really take to hobbies slowly. When I got into boas, I did all my research and learned all...