Text 14041, 116 rader
Skriven 2014-06-09 18:15:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Keeping Up With The Times
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ORIGINALLY UPLOADED TO HOLODECK BBS

-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Monster Cook is nearly as little used as Meal Masher.

 JW> Not so. It is very popular in a lot of forums. And MC 14 the newest

Cocaine is very popular in some places, too. That doesn't necessarily make it a
good thing. If all was controlled by popularity marketroids would rule the
world - a prospect that makes me nauseous.

 JW> version does direct web import plus you can embed images and videos.
 JW> There are a lot of times video beats text, like in describing how to
 JW> knead bread or bone a pike. That last one is almost impossible to do
 JW> without pictures.

Piece of cake. Leave it to your fishmonger. That's how I'd handle it. Barring
that I filet the fish and arm myself with some needle-nosed pliers and use my
hand to slide against the grain.
 
 DD> I have eschewed nearly all of the "social" sites

 JW> So you say frequently; why are you so proud of bing a Luddite? There
 JW> have been a lot of neat, useful innovations during the past 20 years.

I am not "proud" of being a Luddite. Nor, a Luddite at all. That is a term that
others may apply to those who are not easily stampeded into the "latest and
greatest". I do some innovations. Others I leave quivering in the gutter. For
instance I have a Kindle e-reader - a useful little tool for a reader such as I
am. But, I have avoided the Kindle Fire (and all tablets) because I don't have
a need for it. Nor for a smart-ass phone. The gummint and the "man" already has
enough ways of tracking my every move. Let 'em work for their paycheques.

Speaking of the KINDLE:

COOKING TIPS: so you can spend more time enjoying
your meals!


People are raving about the how much they enjoy our
cooking tips - so this week we got more!

We often get comments from our readers sharing their
favorite cooking and kitchen tips why not take a moment to
share some of yours!

GETTING GOOD MEAT: When shopping for meat, always get the
freshest cuts available. When shopping at the grocery
store try to find out when the store typically cuts meat
for the day and try to arrive near that time. Otherwise
ask at the meat counter for a fresh cut or grind if you do
not know the time of the last cut. This will ensure
freshness and improve taste

DID YOU KNOW THAT: During the Middle Ages, almost all
beef, pork, mutton, and chicken were chopped fine. Forks
were unknown at the time and the knife was a kitchen
utensil rather that a piece of tableware.

WHEN YOU ARE GOING TO PURCHASE BEEF: Make sure that the
package does not have too much liquid in it. An excessive
amount of liquid may indicate that the beef was not stored
properly or that it is no longer good. Make sure you
always check the expiration date as well.

AWESOME ROASTS: Remove roasts, chickens, pork loins, or
hams from the oven just a couple of minutes before they
reach their ideal temperature for perfectly cooked meat
that isn't too dry. The meat will continue to cook for the
first couple of minutes outside the oven, bringing it to a
safe temperature. You can always check with a meat
thermometer for doneness

GREAT GRAVY: If you have made your gravy and skimmed the
grease and it is still greasy you can sprinkle a few
sprinkles of baking powder to the top of it and then skim
it off. The baking powder will make the grease disappear
and you will have awesome gravy.

PERFECT SAUTÉED GARLIC: If you're tired of sautéing the
garlic, only to have it burn, try slicing it into strips
instead of mincing it. It is much less likely to burn that
way and you can always cut it down into smaller pieces
after you have finished the sauté, if you need to.

EXCEPTIONAL CORN: When cutting corn kernels on the cob,
try this tip: Use the side of the knife that is not sharp
to scrape the cob. This will extract the excess sweet
juices from the cob, which can be applied to your corn
dish and add a hidden burst of flavor to it, creating a
new taste and richer texture


Well that's our cooking tips for this week Remember that
cooking can be fun and delicious so relax and enjoy the 
results!

Eat well and whenever possible - enjoy your meals with
family and friends

Bon Appétit Ya'll

Roxy

PS : SPICE things UP at home! We added a new cookbook this
week: 

Cajun Recipes http://kindlecookbookrecipes.com/cajun

AYEEEEE!

... Seek simplicity, and distrust it. - Alfred North Whitehead
 
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