Ossoi
Tranny Chaser
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I bought a circulator before Xmas to take abroad with me when I went to see Dominatrix, psycho alcoholic and for NYE fetish party. So that I could stick to my diet.
Gravy's Cooking Thread
- Thread starter chaos
- Start date
I bought a circulator before Xmas to take abroad with me when I went to see Dominatrix, psycho alcoholic and for NYE fetish party. So that I could stick to my diet.
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Yes, we all know you're a freak. Please continue to find new threads in which to bring it up.
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Alex
Still a Music Elitist
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There's a really popular Burmese restaurant here and a tea leaf salad is their signature dish. Tried replicating it and I came really close. Ratio of ingredients was a little off, but I can easily adjust for next time. Amazing meal. Especially for how easy, tasty, and cheap it is.
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moonarchia
The Scientific Shitlord
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Alex
Still a Music Elitist
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There's fish sauce in it? Only meat that typically goes in this is dried shrimp.
Lanx
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so it seems many of us use carbon steel, if you want to invest in the time and car and dedicate it solely for eggs which most of us do
i don't believe nayone uses cermic pans much? we've all tried em, i believe most of us think it sucks, if youre gonna go non stick go for the king and use teflon
americas test kitchen has this as their winner
OXO Good Grips Non-Stick Pro, 12-Inch, Black
be careful in buying, they only list the "PRO" version as their choice pick, oxo has other non pros
Lanx
<Prior Amod>
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i really recommend the fish spatula, plus if youre like me and decide, maybe you want to throw a sausage or two on your egg only pan, and maybe the link got a bit stuck, just do a quick scrape with the fish spatula, cuz you can just bring that to the dishwasher.
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I went with the Tramontina from Amazon when it was ~$25. This two pack brings it down a bit more.
I figure it's better to get one on the cheaper side and just re-buy when I eventually scratch it or wear the coating off.
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So I am staring, for the first time, to experiment with different crusts and pastries. I've now done hot water crust a couple of times (for hand raised meat pies), and the kids just love it. I've done the same dishes with regular pie crust and they don't love it. Hot water crust and it's a sensational hit.
What other crusts do people do for things that is successful?
What other crusts do people do for things that is successful?
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Try it.
Hot Water Crust Pastry Goes Against Everything You Thought You Knew About Pie
It's sturdy, patchable, and you deserve it.
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TJT
Mr. Poopybutthole
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Something I like doing right now. I don't like chorizo usually because mushy sausage is not my thing. However using a small amount, like one ounce, of it instead of oil provides a great deal of flavor to anything.
A favorite is to do this with some poblanos and cheese like was mentioned in here. Or eggs.
A favorite is to do this with some poblanos and cheese like was mentioned in here. Or eggs.
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Mrs. Gravy
Quite Saucy
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I like the vodka pie crust recipe that has both butter and shortening ok...I may use lard instead of crisco if I have it in the pantry....but the crust itself is really forgiving.
I never use a food processor even though some recipes call for its use. My pastry blender or just my fingers and a fork have always served just fine.
I have tried many recipes over my lifetime and I really like that one in both sweet or savory applications.
I will however give the hot water recipe a go!
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Ninen
Ahn'Qiraj Raider
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I'm in no way knocking hot water crust, I'll eat nearly any hand pie handed to me. That said, the reminder here is that the originators of hot water crust were looking for a *wrapping material* that was also edible and cheap/easy. The Cornish pasties were Mine food for miners. These things were expected to survive in a clothing pocket till lunch time.
As such, you want to look for and expect an entirely different set of characteristics than a biscuit, or a pie crust, or shortbread or or or..
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