OP
@jess avatar
UTC

Petty Tyrant
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
 
Petty Tyrant
@jess avatar
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
UTC quote
I'm sure many of us are holding on to some secret cooking skills, some trick (or two, or three) that we've learned somewhere that makes all the difference in the world.

Please share.

Here's a starting point. In our kitchen, we keep a bottle of vermouth by the stove at all times. It tastes better than cooking wine (yuck) and keeps better, too. It's even got a quick-pour spout on it so we don't have to take the cap off, because we use it so often. The one pictured is Martini & Rossi, but we use a broad variety of vermouth, depending on what's available. As long as it is white and dry or extra dry, it's suitable for cooking. Red, sweet vermouth is generally unsuitable for this task.

More specifically, we use vermouth to deglaze pans, to add moisture to a dish that seems dry, or as a starting point for a sauce. Vermouth has an herbaciousness that adds depth to nearly any savory dish.

In fact, we have recently started referring to it as "cooking water", as we often will substitute vermouth for the small amount of water that Hello Fresh dinner kits generally call for.

What are your Double Secret Cooking Tips? We really want to know!
Forum member supplied image with no explanatory text
⚠️ Last edited by jess on UTC; edited 1 time
@syd avatar
UTC

Ossessionato
GTS300 Super (Heinz) GTS250 Super (Bulger)
Joined: UTC
Posts: 4651
Location: Tempe, AZ
 
Ossessionato
@syd avatar
GTS300 Super (Heinz) GTS250 Super (Bulger)
Joined: UTC
Posts: 4651
Location: Tempe, AZ
UTC quote
Boy, did I think this was going somewhere else. Anyway, more jalapeños.
OP
@jess avatar
UTC

Petty Tyrant
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
 
Petty Tyrant
@jess avatar
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
UTC quote
Syd wrote:
Anyway, more jalapeños.
Photos or it didn't happen.
@sledge avatar
UTC

Ossessionato
GTS 300 HPE
Joined: UTC
Posts: 2304
Location: Adelaide
 
Ossessionato
@sledge avatar
GTS 300 HPE
Joined: UTC
Posts: 2304
Location: Adelaide
UTC quote
Re: [NSR] Double Secret Cooking Tricks
jess wrote:
As long as it is white and dry or extra dry,
If you have vermouth you must have gin somewhere.
Shaken not stirred.
It helps with the cooking.
@attila avatar
UTC

Veni, Vidi, Posti
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
 
Veni, Vidi, Posti
@attila avatar
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
UTC quote
https://en.wikipedia.org/wiki/Martini_%26_Rossi

https://it.wikipedia.org/wiki/Martini_%26_Rossi

The events that herald the birth of Martini & Rossi date back to 1 July 1847. On that date, four Piedmontese merchants, Clemente Michel, Carlo Re, Carlo Agnelli and Eligio Baudino, chose to set up a National Distillery for the spirit of wine in Turin. 'use of France called Michel Re Agnelli and Baudino, the most direct ancestor of Martini & Rossi. The Turin headquarters and the distillery located in San Salvatore Monferrato were soon joined by a warehouse in Genoa Sampierdarena, a brewery in Alessandria and representative houses in Béziers and Narbonne. From the earliest years, Teofilo Sola and Alessandro Martini appear in the organic, whose initiative allows him to acquire from 1851 a share in the profits of "Michel Re Agnelli e Baudino".

In 1863 the company is restructured and takes the name of Martini, Sola and C.ia: a third partner appears there, the liqueurist Luigi Rossi, who already collaborated with the previous management.

In 1864 the production site was moved to Pessione, a small hamlet of Chieri: the partners bought a building with cellars and surrounded an extension of land where the new company departments were subsequently built. After the first honors obtained at the International Exhibitions in Dublin (1865) and Paris (1878), a sequence of awards begins that from all over the world will enrich the medal table of the Company, which in the course of its history will be able to boast the title official supplier of many Royal Houses in Europe and in 1922 even of the Emperor of Japan.

From 1879, with the death of the shareholder Teofilo Sola, the company name definitively became Martini & Rossi, even if the wording "successors Martini, Sola and C.ia" survived until the 1950s.

In 1887 the offices of the General Management are located in the building in Corso Vittorio Emanuele II in Turin.

With the advent of the new century, the managerial roles pass into the hands of Luigi Rossi's sons: Teofilo and Cesare, and subsequently Enrico and Ernesto, whose strategy pursues the strengthening of relations with foreign countries through the creation of administrative, distribution and productive.
Martini and Rossi advertisement, on the occasion of Expo 1906 in Milan

In 1911, for social and political merits, the Rossi family was awarded the noble title of Conti di Montelera by Vittorio Emanuele III.
Wine and vermouth label by Martini, Sola and C. then Martini & Rossi, May 6, 1920

In the early years of the twentieth century, Martini & Rossi took a leap forward, detaching many companies of the time with great strides, thanks to the men who direct it and in particular to Teofilo Rossi. While Teofilo and Cesare hold institutional positions and complete their respective political careers, Enrico and Ernesto Rossi coordinate the production of the Pessione pole and the new steam distillery built in Montechiaro d'Asti (1901), as well as the branches and warehouses in Buenos Aires. Aires (1884), Geneva (1886) and so on, until it reached every part of the world.

The first branch was established in Buenos Aires in 1883; this will be followed by the opening of the offices in Geneva (1886), Barcelona (1893), London (1900), Paris (1906) and Brussels (1907), followed by New York, Hong Kong, Constantinople, Bucharest, Yokohama and others. In 1925, as a consequence of the new Italian laws, the general partnership became the Società Anonima Martini & Rossi. The third generation of the Rossi di Montelera, represented by their cousins ​​Lando, Metello, Napoleone and Theo, inherited the company in the 1930s. In 1929 the iconic "ball and bar" red ball logo was registered, still one of the most imitated in the world today.

During the Second World War the management of Martini & Rossi moved from Turin to Pessione. Some international plants, such as the one in Germany, suffer serious damage: despite this the company decides to keep full employment to protect employees during the war period. We can speak of a recovery as early as 1945: in December of that same year the radio returns to broadcast the famous Martini concerts, successfully launched in 1936 and suspended in 1943. The concerts will continue until 1964 and will contribute to making Italy known in Italy. rising star by Maria Callas. The 1950s marked the relaunch of Martini & Rossi, which was transformed into a joint stock company. In recent years, the famous signatures of Martini & Rossi signs have been joined by names such as Andy Warhol (the one about canned shit).

PS: Bob Copeland is crazy about Strega liquor.

https://en.wikipedia.org/wiki/Strega_(liqueur)

The Strega has a similar appearance to the Galliano ( https://it.wikipedia.org/wiki/Liquore_Galliano ) even if its yellow is less bright, although it would perhaps be more correct to say the opposite, considering that the Galliano was created in 1896, therefore almost forty years after the Strega. It is quite sweet, semi-viscous, and has a pronounced and complex taste, with strong notes of chamomile, conifers, nutmeg and cinnamon.
The recipe for the production of the Strega is, similarly to that of many other liqueurs, secret. It is known only to a few people involved in preparing the doses of the various ingredients, which are numbered and placed in special wooden boxes. The workers who then physically prepare the mixture of 70 herbs only know the quantities of the numbered ingredients, but they do not know their nature. In this way the recipe can be prepared by anyone without the secret being revealed. Some particularly precious and expensive ingredients, such as saffron, are also stored in a controlled environment.
@attila avatar
UTC

Veni, Vidi, Posti
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
 
Veni, Vidi, Posti
@attila avatar
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
UTC quote
Another chapter the wines to use in the kitchen, I (the chef) suggest to use
wine like chardonnay or sauvignon and the right spices and aromas to enhance the meat (rosemary, garlic, thyme and more ...)

RED WINES

They are generally very alcoholic and rich in tannins, slightly bitter substances. Both the high alcohol content and the presence of tannins have a degreasing effect and make the preparations more digestible. The very aged wines are suitable for marinating and cooking red meats or game, braised or stewed. Medium aged wines are used to cook tasty fish.

WHITE WINES

They have a moderate alcohol content, a slight acidity which helps to balance the fatty component of the preparations and are often very fragrant, giving a particular aroma to the dishes. Very dry wines are suitable for preparing white meats, veal, chicken, turkey and rabbit and for the base of risottos. Aromatic wines can be used in fish-based preparations, especially shellfish and seafood.

LIQUEUR WINES

They have a sweet taste, but not too accentuated, they can also be used for savory dishes, and a very aromatic perfume, they give the preparations a very particular taste. They are suitable for veal escalopes, white meats and liver and offal dishes. They are suitable for volatilia red meats, guinea fowl or duck, with fruit based sauces. They are indicated in the dough for baking cakes.

SOME GOLDEN RULES
Use good quality wines
The wine must not have defects for short cooking, use the high flame to quickly evaporate the alcohol
Long cooking dishes should be cooked over low heat, with the pan covered
Add an adequate amount of sugar to sweet wines without cooking to balance acidity.

Enjoy your meal.
@mpfrank avatar
UTC

Ossessionato
2020 MP3 500 HPE Sport ABS/ASR
Joined: UTC
Posts: 4619
Location: El Pueblo de Nuestra Señora Reina de los Ángeles sobre el Río Porciúncula
 
Ossessionato
@mpfrank avatar
2020 MP3 500 HPE Sport ABS/ASR
Joined: UTC
Posts: 4619
Location: El Pueblo de Nuestra Señora Reina de los Ángeles sobre el Río Porciúncula
UTC quote
Sous Vide

Sous Vide (under vacuum) is a method of cooking at very precise temperatures for extended periods of time. The food is put in plastic bags, all the air is removed (vacuum), and the bag is immersed in a temperature controlled water bath. A special device is used to heat the water and precisely maintain the temperature.

What's the advantage?

I use this for meat almost exclusively. Steak, for example, cooked sous vide for 2-4 hours at 132 degrees Fahrenheit, cooks exactly medium rare all the way through. You finish the process with a quick sear in a cast iron pan or on the grill.

Tougher meats can be cooked for 36-48 hours, then finished in a smoker.

This also works well with pork, chicken, lamb, etc. at different temperatures.

Like your hamburgers rare but are afraid of bacteria? Cook the patties sous vide at 125 degrees for a couple of hours, then sear to finish. The cooking time kills any contamination and you have a perfectly safe, perfectly rare burger.

I salt the meat liberally and add some MSG. I also like to throw some fresh herbs into the bag and maybe a little liquid smoke.

The best sous vide cooker I have found so far is the Strata Home by Monoprice Sous Vide Immersion Cooker 1100W
https://tinyurl.com/yxjyooqz
@pmatulew avatar
UTC

Hooked
2009 MP3 400, 2004 Honda ST1300
Joined: UTC
Posts: 411
Location: Sayre, PA
 
Hooked
@pmatulew avatar
2009 MP3 400, 2004 Honda ST1300
Joined: UTC
Posts: 411
Location: Sayre, PA
UTC quote
Strega! Wouldn't be without a bottle.
Forum member supplied image with no explanatory text
OP
@jess avatar
UTC

Petty Tyrant
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
 
Petty Tyrant
@jess avatar
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
UTC quote
Re: [NSR] Double Secret Cooking Tricks
Sledge wrote:
If you have vermouth you must have gin somewhere.
Shaken not stirred.
It helps with the cooking.
Agreed 100%.
OP
@jess avatar
UTC

Petty Tyrant
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
 
Petty Tyrant
@jess avatar
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
UTC quote
mpfrank wrote:
Sous Vide
I have a sous vide setup, but don't use it often. I really should. Thanks for the tip!
OP
@jess avatar
UTC

Petty Tyrant
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
 
Petty Tyrant
@jess avatar
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
UTC quote
pmatulew wrote:
Strega! Wouldn't be without a bottle.
Is that for cooking, or for the cook?
@attila avatar
UTC

Veni, Vidi, Posti
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
 
Veni, Vidi, Posti
@attila avatar
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
UTC quote
Re: [NSR] Double Secret Cooking Tricks
jess wrote:
Agreed 100%.
You mean that help by those who cook .... hmmm ...
I have an idea that you and the others are better as a mechanic than a cook.
@pmatulew avatar
UTC

Hooked
2009 MP3 400, 2004 Honda ST1300
Joined: UTC
Posts: 411
Location: Sayre, PA
 
Hooked
@pmatulew avatar
2009 MP3 400, 2004 Honda ST1300
Joined: UTC
Posts: 411
Location: Sayre, PA
UTC quote
Desert mostly.

It does have a strong spicy anise flavor that's not for everybody.

Would have to choose your dish carefully to apply it to cooking so as not to overpower.
@max6200 avatar
UTC

Banned
2006 GTS 250
Joined: UTC
Posts: 10590
Location: KS USA
 
Banned
@max6200 avatar
2006 GTS 250
Joined: UTC
Posts: 10590
Location: KS USA
UTC quote
My friends usually cringe at my propensity to add vinegar to a few dishes. I use it for potato salads, pasta salads, coleslaw and so on. The secret is that it tastes so much better than next day. It may be some of my German gene's talking. Of course I love anything pickled.
@attila avatar
UTC

Veni, Vidi, Posti
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
 
Veni, Vidi, Posti
@attila avatar
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
UTC quote
No no ... vinegar also has its own reason for being but only where it is needed and without exaggerating it, what would Brussels sprouts be without the vinegar? Ugh ...

Ingredients

Extra virgin olive oil 5 tbsp
Mustard 1 tbsp
Balsamic vinegar 1 tbsp
Worcestershire sauce 1 tsp
Brussels sprouts 450 g
Parsley 2 tbsp

Preparation

Brussels sprouts with balsamic vinegar


https://www.buonissimo.it/lericette/19331_Cavolini_di_Bruxelles_all_aceto_balsamico


Preheat the oven to 200 ° C. Wash the sprouts thoroughly, then dry them and cut them in half. Collect the sprouts in a bowl and grease them with 2 tablespoons of oil.
Distribute the sprouts in a single layer on the baking sheet covered with a sheet of parchment paper. Roast them for about 25-30 minutes, stirring occasionally, until golden.
While the sprouts are cooking, combine 3 tablespoons of olive oil, Dijon mustard, balsamic vinegar and Worcestershire sauce in a small bowl.
Beat the mixture with a whisk until it appears thickened and creamy. To put aside.
When the sprouts are ready, take them out of the oven and collect them in a bowl.
Season the sprouts with the sauce kept aside giving a good stir before serving them on the table sprinkled with chopped parsley.
@mpfrank avatar
UTC

Ossessionato
2020 MP3 500 HPE Sport ABS/ASR
Joined: UTC
Posts: 4619
Location: El Pueblo de Nuestra Señora Reina de los Ángeles sobre el Río Porciúncula
 
Ossessionato
@mpfrank avatar
2020 MP3 500 HPE Sport ABS/ASR
Joined: UTC
Posts: 4619
Location: El Pueblo de Nuestra Señora Reina de los Ángeles sobre el Río Porciúncula
UTC quote
jess wrote:
Is that for cooking, or for the cook?
"I enjoy cooking with wine. Sometimes, I even put it in the food."

"The best way to execute French cooking is to get good and loaded, and whack the hell out of a chicken. Bon appétit."

Julia Child
@bvbob avatar
UTC

Molto Verboso
'95 Yamaha Riva 125- '05 Piaggio BV200-'05 Honda Reflex-'08 Honda Metropolitan
Joined: UTC
Posts: 1832
Location: Ohio
 
Molto Verboso
@bvbob avatar
'95 Yamaha Riva 125- '05 Piaggio BV200-'05 Honda Reflex-'08 Honda Metropolitan
Joined: UTC
Posts: 1832
Location: Ohio
UTC quote
I always add crushed rosemary to every soup I make. I do this at the beginning when I saute the veggies in olive oil. It always kicks up the other flavors. I LOVE making soups from scratch.

Bob
OP
@jess avatar
UTC

Petty Tyrant
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
 
Petty Tyrant
@jess avatar
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
UTC quote
BVBob wrote:
I always add crushed rosemary to every soup I make. I do this at the beginning when I saute the veggies in olive oil. It always kicks up the other flavors. I LOVE making soups from scratch.
Excellent tip!

I make stock more than I make soup -- strong chicken stock, to be precise. The must-have ingredient there is thyme, but at the very end, during final seasoning.
@max6200 avatar
UTC

Banned
2006 GTS 250
Joined: UTC
Posts: 10590
Location: KS USA
 
Banned
@max6200 avatar
2006 GTS 250
Joined: UTC
Posts: 10590
Location: KS USA
UTC quote
Attila wrote:
No no ... vinegar also has its own reason for being but only where it is needed and without exaggerating it, what would Brussels sprouts be without the vinegar? Ugh ...

Ingredients

Extra virgin olive oil 5 tbsp
Mustard 1 tbsp
Balsamic vinegar 1 tbsp
Worcestershire sauce 1 tsp
Brussels sprouts 450 g
Parsley 2 tbsp

Preparation

Brussels sprouts with balsamic vinegar


https://www.buonissimo.it/lericette/19331_Cavolini_di_Bruxelles_all_aceto_balsamico


Preheat the oven to 200 ° C. Wash the sprouts thoroughly, then dry them and cut them in half. Collect the sprouts in a bowl and grease them with 2 tablespoons of oil.
Distribute the sprouts in a single layer on the baking sheet covered with a sheet of parchment paper. Roast them for about 25-30 minutes, stirring occasionally, until golden.
While the sprouts are cooking, combine 3 tablespoons of olive oil, Dijon mustard, balsamic vinegar and Worcestershire sauce in a small bowl.
Beat the mixture with a whisk until it appears thickened and creamy. To put aside.
When the sprouts are ready, take them out of the oven and collect them in a bowl.
Season the sprouts with the sauce kept aside giving a good stir before serving them on the table sprinkled with chopped parsley.
thanks for the recipe for balsamic vinegar. I'll try to use it on my salad. I find that olive oil does not work for high temperature applications. As far as brussel sprouts Bleh emoticon they all look like puny little cabbages that forgot to grow up and when are cooking they smell like like fart.
UTC

Hooked
2020 Piaggio Liberty S 150, 2016 Vespa GTV300ie, 2009 Yamaha C3
Joined: UTC
Posts: 160
Location: USA
 
Hooked
2020 Piaggio Liberty S 150, 2016 Vespa GTV300ie, 2009 Yamaha C3
Joined: UTC
Posts: 160
Location: USA
UTC quote
My "tip," if you can call it that, is Cast Iron for (almost) Everything. None of this fancy new Lodge stuff either, all of mine is old and either hand-me-down or $10 antique-store finds. I use it for baking pies, making pizzas, cakes, cobblers, casseroles, quiches, cornbreads, biscuits, stews, pan-frying, deep-frying, roasting, slow-cooking on the stove, broiling in the oven... A good CI skillet will outlive you AND your grandkids and also doubles as a weapon if somebody breaks into your house, lol!!
@sledge avatar
UTC

Ossessionato
GTS 300 HPE
Joined: UTC
Posts: 2304
Location: Adelaide
 
Ossessionato
@sledge avatar
GTS 300 HPE
Joined: UTC
Posts: 2304
Location: Adelaide
UTC quote
If you need Gorgonzola for a wine and cheese sauce and have run out, its quite simple. Crumble some Gorgon into a pot, and then some Zola, but you have to put the Gorgon in first otherwise you will get Zolagorgon, and there's no such cheese. (Benny Hill).
OP
@jess avatar
UTC

Petty Tyrant
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
 
Petty Tyrant
@jess avatar
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
UTC quote
Sledge wrote:
If you need Gorgonzola for a wine and cheese sauce and have run out, its quite simple. Crumble some Gorgon into a pot, and then some Zola, but you have to put the Gorgon in first otherwise you will get Zolagorgon, and there's no such cheese. (Benny Hill).
Clown emoticon
@guzzi_gal avatar
UTC

Ossessionato
Gigi, '13 GTS 300ie Touring
Joined: UTC
Posts: 2872
Location: Phoenix, AZ.
 
Ossessionato
@guzzi_gal avatar
Gigi, '13 GTS 300ie Touring
Joined: UTC
Posts: 2872
Location: Phoenix, AZ.
UTC quote
cnvh wrote:
My "tip," if you can call it that, is Cast Iron for (almost) Everything. None of this fancy new Lodge stuff either, all of mine is old and either hand-me-down or $10 antique-store finds.

A good CI skillet will outlive you AND your grandkids and also doubles as a weapon if somebody breaks into your house, lol!!
I'm a Griswold girl!
UTC

Hooked
2020 Piaggio Liberty S 150, 2016 Vespa GTV300ie, 2009 Yamaha C3
Joined: UTC
Posts: 160
Location: USA
 
Hooked
2020 Piaggio Liberty S 150, 2016 Vespa GTV300ie, 2009 Yamaha C3
Joined: UTC
Posts: 160
Location: USA
UTC quote
Guzzi Gal wrote:
I'm a Griswold girl!
Me too, but my favorite omelette pan is a $5 no-name antique-store find,
so I can't judge!
UTC

Hooked
Genuine Buddy 125, Piaggio BV 250
Joined: UTC
Posts: 146
Location: NE CT
 
Hooked
Genuine Buddy 125, Piaggio BV 250
Joined: UTC
Posts: 146
Location: NE CT
UTC quote
Probably don't get many vegan tips but here's one.

We're always looking for egg substitutes, particularly ones that can be used where the egg flavor isn't totally masked like pancakes or French toast. The following makes one "egg" and makes the fluffiest pancakes imaginable (even non vegans might want to try it).

1-1/2 tbsp corn starch
1/2 tbsp nutritional yeast
1 tiny pinch (and I mean tiny) black salt
2 tbsp cold water
UTC

Hooked
Genuine Buddy 125, Piaggio BV 250
Joined: UTC
Posts: 146
Location: NE CT
 
Hooked
Genuine Buddy 125, Piaggio BV 250
Joined: UTC
Posts: 146
Location: NE CT
UTC quote
cnvh wrote:
My "tip," if you can call it that, is Cast Iron for (almost) Everything. None of this fancy new Lodge stuff either, all of mine is old and either hand-me-down or $10 antique-store finds. I use it for baking pies, making pizzas, cakes, cobblers, casseroles, quiches, cornbreads, biscuits, stews, pan-frying, deep-frying, roasting, slow-cooking on the stove, broiling in the oven... A good CI skillet will outlive you AND your grandkids and also doubles as a weapon if somebody breaks into your house, lol!!
I have cast iron skillets and cast iron pans and cast iron Dutch ovens and, well, you get the picture. Your tip on cast iron is the the most important tip of all. How do people even cook without cast iron?
@attila avatar
UTC

Veni, Vidi, Posti
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
 
Veni, Vidi, Posti
@attila avatar
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
UTC quote
Max6200 wrote:
As far as brussel sprouts Bleh emoticon they all look like puny little cabbages that forgot to grow up and when are cooking they smell like like fart.
And what do you think vinegar is for?
@attila avatar
UTC

Veni, Vidi, Posti
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
 
Veni, Vidi, Posti
@attila avatar
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
UTC quote
ScooterWoman9988 wrote:
I have cast iron skillets and cast iron pans and cast iron Dutch ovens and, well, you get the picture. Your tip on cast iron is the the most important tip of all. How do people even cook without cast iron?
They use aluminum or copper, as was used long ago ...
UTC

Hooked
Genuine Buddy 125, Piaggio BV 250
Joined: UTC
Posts: 146
Location: NE CT
 
Hooked
Genuine Buddy 125, Piaggio BV 250
Joined: UTC
Posts: 146
Location: NE CT
UTC quote
Attila wrote:
They use aluminum or copper, as was used long ago ...
I was being sarcastic. That doesn't really communicate well in writing sometimes
@bob_copeland avatar
UTC

Ossessionato
2013 Vespa 300 Super, 2022 Kymco AK 550
Joined: UTC
Posts: 3502
Location: Minneapolis USA
 
Ossessionato
@bob_copeland avatar
2013 Vespa 300 Super, 2022 Kymco AK 550
Joined: UTC
Posts: 3502
Location: Minneapolis USA
UTC quote
Strega Liqueur
pmatulew,

It is interesting to find someone else who enjoys this great sipping delight.

Almost every night, I have a small half Liqueur sipping glass of Strega
with a Brandy Seven-up and Sancho Panza Cigar. This is my favorite
past time at the end of the day. I was introduced to Strega (The Witch
Liqueur) in Italy.

How did you get on to this great stuff.

Bob Copeland
Frost Bite Falls Minnesota
pmatulew, you would fit in comfortably sipping Strega at a side walk cafe' in Rome
pmatulew, you would fit in comfortably sipping Strega at a side walk cafe' in Rome
@max6200 avatar
UTC

Banned
2006 GTS 250
Joined: UTC
Posts: 10590
Location: KS USA
 
Banned
@max6200 avatar
2006 GTS 250
Joined: UTC
Posts: 10590
Location: KS USA
UTC quote
Attila wrote:
And what do you think vinegar is for?
You just crack me up sometimes.
@attila avatar
UTC

Veni, Vidi, Posti
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
 
Veni, Vidi, Posti
@attila avatar
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
UTC quote
Max6200 wrote:
You just crack me up sometimes.
No ... It is just a difference in culture that prevents us from accepting the different taste and sensation of a food that for some people is unacceptable (I don't like snails for example) while other people like food that, even though it seems lonely and lonely culturally unacceptable. An example is strictly Chinese cuisine, with fried insects and ... bats!
@max6200 avatar
UTC

Banned
2006 GTS 250
Joined: UTC
Posts: 10590
Location: KS USA
 
Banned
@max6200 avatar
2006 GTS 250
Joined: UTC
Posts: 10590
Location: KS USA
UTC quote
Attila wrote:
No ... It is just a difference in culture that prevents us from accepting the different taste and sensation of a food that for some people is unacceptable (I don't like snails for example) while other people like food that, even though it seems lonely and lonely culturally unacceptable. An example is strictly Chinese cuisine, with fried insects and ... bats!
And by the way my farts smell like roses.
OP
@jess avatar
UTC

Petty Tyrant
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
 
Petty Tyrant
@jess avatar
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
UTC quote
Max6200 wrote:
And by the way my farts smell like roses.
Must be a cultural thing, then.
@attila avatar
UTC

Veni, Vidi, Posti
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
 
Veni, Vidi, Posti
@attila avatar
In garage: Yamaha Tricity 155 Urban 2019 - MV Agusta 125 RS 1956
Joined: UTC
Posts: 8291
Location: Latina (Italy)
UTC quote
jess wrote:
Must be a cultural thing, then.
Laughing emoticon
UTC

Addicted
BV 350
Joined: UTC
Posts: 943
Location: Nebraska
 
Addicted
BV 350
Joined: UTC
Posts: 943
Location: Nebraska
UTC quote
Really?
Max6200 wrote:
And by the way my farts smell like roses.
Are you sure you know what a rose smells like?

Sous vide is excellent for cooking fish, especially salmon, to precisely the proper degree of done-ness without overcooking it, and the choices on spices are nearly limitless. As a side benefit, it heats up the house only minimally, and doesn't stink it up at all. So no "Oh, so you had fish for dinner last night" conversations when folks come to visit.

Makes the best braised chicken breasts, if you use quality chicken. Terrific chicken flavor, the texture/mouth-feel of a well-marbled steak. Freeze the juice from the bag, when you accumulate enough makes killer gravy.

Virtually no clean-up, either. And as close to foolproof as any method can be.

Been getting into soups for the cold winters, and a stove-top pressure cooker is ideal. Spice up a whole chicken, toss it in with some carrots, celery, and onion for an hour or so, and it is done. Pick the flesh off the bones, use for sandwiches and soups, toss the carcass back in with some vinegar, cook for a couple of hours more, and you have killer bone stock. Not a red-meat eater, but I imagine the same is true for beef and pork roasts.

Lots of squash-based soups that are done in an hour or so, too. Huge time-saver, and also pretty fool-proof.

I never add wine to a dish without sampling it first. Sometimes takes a whole glass to make up my mind. If I wouldn't drink it, I don't cook with it.
@max6200 avatar
UTC

Banned
2006 GTS 250
Joined: UTC
Posts: 10590
Location: KS USA
 
Banned
@max6200 avatar
2006 GTS 250
Joined: UTC
Posts: 10590
Location: KS USA
UTC quote
jess wrote:
Must be a cultural thing, then.
@znomit avatar
UTC

Veni, Vidi, Posti
LX190 Friday afternoon special, Primavera, some pushbikes
Joined: UTC
Posts: 9867
Location: Hermit Kingdom
 
Veni, Vidi, Posti
@znomit avatar
LX190 Friday afternoon special, Primavera, some pushbikes
Joined: UTC
Posts: 9867
Location: Hermit Kingdom
UTC quote
Sous vide is great for hungry mobs too. I managed 25 burgers in quick succession on my modest kiwi backyard sized BBQ because all I needed to do was burn them a little on each side.
OP
@jess avatar
UTC

Petty Tyrant
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
 
Petty Tyrant
@jess avatar
0:7 And counting
Joined: UTC
Posts: 36355
Location: Bay Area, California
UTC quote
znomit wrote:
Sous vide is great for hungry mobs too. I managed 25 burgers in quick succession on my modest kiwi backyard sized BBQ because all I needed to do was burn them a little on each side.
That's a great strategy. Burgers always take too long to cook when there are a ton of people waiting for food.
@madison_sully avatar
UTC

Veni, Vidi, Posti
MP3 500, GTS 250 (both 2008 MY), 2013 Piaggio BV 350, 2014 Can Am Spyder RT
Joined: UTC
Posts: 7517
Location: Madison, Wisconsin
 
Veni, Vidi, Posti
@madison_sully avatar
MP3 500, GTS 250 (both 2008 MY), 2013 Piaggio BV 350, 2014 Can Am Spyder RT
Joined: UTC
Posts: 7517
Location: Madison, Wisconsin
UTC quote
The best secret cooking trick I ever learned is simply this:

Wait until they are hungry.

Laughing emoticon
DoubleGood Design banner

Modern Vespa is the premier site for modern Vespa and Piaggio scooters. Vespa GTS300, GTS250, GTV, GT200, LX150, LXS, ET4, ET2, MP3, Fuoco, Elettrica and more.

Buy Me A Coffee
 

Shop on Amazon with Modern Vespa

Modern Vespa is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com


All Content Copyright 2005-2024 by Modern Vespa.
All Rights Reserved.


[ Time: 0.0499s ][ Queries: 4 (0.0101s) ][ Debug on ][ 309 ][ Thing One ]