To fuck or to cook?

[Hank Chinaski]

http://www.cnn.com/2005/US/02/02/cir....ap/index.html

Okay- so there's this story about herpes from circumcisions and it's sort of interesting in a "how is it possible" kind of way. Then-

Officials fear babies contracted herpes during circumcisions

Under Jewish law, a mohel -- someone who performs circumcisions -- draws blood from the circumcision wound. Most mohels do it by hand, but Fischer uses a rare practice where he uses his mouth.

dtb- WTF? I've nothing against ritual, but a guy starts slurping at your son- how you going to let that go?

ooops- wrong thread- didn't mean some food pun.

[c2ed]

For those who can remember to long lost yesteryear, I re-post Mom Deuced's rolls. I have made them myself a couple times, and they're near full-proof (unless your near-MIL has a convection oven which doesn't frickin' work and only cooks on top ... in which case, toss the batch out and open another bottle of wine).

Rich hot rolls

3/4 cup milk
1/2 cu shortening
1/2 cup sugar
1 tsp salt
2 pkgs active dry yeast
1/2 cup warm water (110 to 115&#730)
4 1/4 to 4 3/4 cup sifted flour
2 eggs

Scald milk; add shortening, sugar and salt. Cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve.
Add 1 1/2 cup flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast.
Gradually stir in enough remaining flour, a little at a time, to make a soft dough that leaves the sides of bowl. Turn onto lightly floured board; knead until smooth, satiny and no longer sticky, 5 to 8 minutes.
Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and turn onto board. Divide in half and shape as desired.
Brush tops lightly with melted butter; let rise until doubled, 30 to 45 minutes.
Bake in moderate oven (375&#730) 12 to 15 minutes, or until golden brown.

Cinnamon Rolls: Divide risen dough for Rich Hot Rolls in half. Roll each half into a 16x8in rectangle. Combine 1 cup sugar, 1/2 cup melted butter and 1 tblsp. cinnamon. Spread half of mixture on each rectangle. If you like, scatter 1/3 cup raisins over each rectangle. Roll lengthwise as for jelly roll; seal edges. Cut in 1” slices. Place, cut side down, in 2 well-greased 9x9x2” pans. Cover and let rise until doubled, 30 to 40 minutes. Bake in moderate oven (375&#730) 20 to 25 minutes. Remove to wire racks. Makes 32 rolls.


And this year for Xmas, we had the most delicious steak tenderloin in a salt crust. I'm going to pester Mom Deuced for the recipe, because after how well that steak turned out, I'll never have turkey again for Xmas. Tender, moist, juicy ....

Thanks for the gimlet recipe, pony .... that's gonna be the highlight drink of the next girls' get together.

Fugee - baking takes on a whole new meaning with a KitchenAid. It makes it so much fun to cook and really whip things up.

C(donning the apron)deuced

[notcasesensitive]

Originally posted by c2ed
[rolls and cinnamon rolls]

C(donning the apron)deuced

you're killing me here. how much to you charge for pick up orders? I'll fly to SF for those if necessary.

n(I don't cook much, so making those myself is out of the question)cs

[Diane_Keaton]

Originally posted by Atticus Grinch
A Cambodian man answers the thread title question wrong.

Which thread? To Fuck or To Cook? Or Frolic in Cambodia?

DK (waiting for the "To Fuck or To Bake" Thread, `cause the answer is definitely the latter)

[Valentine]

Deleted for spamming the boards.

Take it to politics and keep it there.

RT

[Tyrone Slothrop]

Originally posted by Valentine
Deleted for spamming the boards.

Take it to politics and keep it there.

RT

Nice. But if he ever gets near food or sex over there, I'm telling him to take it right back here.

[Sparklehorse]

Last night, my cooking group had our get together. I ended up making a chicken tagine with green olives and preserved lemons. The preserved lemons were delicious and unlike anything I've had before. As I imagined, the rind becomes soft, the taste mellows but it is still distinctly lemony. I also made a yummy eggplant dish. A friend of a friend lent me Modern Moroccan. I just bought a copy for myself.

[ltl/fb]

The buttermilk pancake recipe in Joy of Cooking (well, my edition of JoC, which is not the most recent one) that involves cake flour and baking powder and baking soda, is deeeeelicious. Heavenly. Perfection. And, despite the sifting, not as difficult as I anticipated.

[Mmmm, Burger (C.J.)]

Originally posted by ltl/fb
The buttermilk pancake recipe in Joy of Cooking (well, my edition of JoC, which is not the most recent one) that involves cake flour and baking powder and baking soda, is deeeeelicious. Heavenly. Perfection. And, despite the sifting, not as difficult as I anticipated.

How hard can a pancake recipe be? Even with sifting, which unless you have a limp wrist should pose no problem.

It's flour, assorted cooking powders, eggs, and milk of some sort.

[ltl/fb]

Originally posted by Mmmm, Burger (C.J.)
How hard can a pancake recipe be? Even with sifting, which unless you have a limp wrist should pose no problem.

It's flour, assorted cooking powders, eggs, and milk of some sort.

They were so good when a family member made them for me, I thought there must be a waiting period (like for crepes) or some ingredient I don't have.

Jeez. Nice way to take the happy out of my world on a Monday morning.

[greatwhitenorthchick]

Originally posted by ltl/fb
They were so good when a family member made them for me, I thought there must be a waiting period (like for crepes) or some ingredient I don't have.

Jeez. Nice way to take the happy out of my world on a Monday morning.

Well sometimes it is just a matter of getting the proportions exactly correct. I have had ok pancakes and out of this world pancakes, so there are differing levels on quality.

In any event, I am very happy for your weekend pancake fun. I had pancakes on Sunday morning myself and they were dee-licious. I am a big fan of Sunday morning pancakes.

[Mmmm, Burger (C.J.)]

Originally posted by greatwhitenorthchick
Well sometimes it is just a matter of getting the proportions exactly correct.

That is true. I find many recipes don't call for enough liquid, and the cakes are more like biscuits. But that's a generic problem.

I, too, enjoyed pancakes for breakfast. Although it was saturday when I had them. The withdrawal pangs have since set in. And maple sausage. Mmmm, sausage.

[ltl/fb]

Originally posted by Mmmm, Burger (C.J.)
That is true. I find many recipes don't call for enough liquid, and the cakes are more like biscuits. But that's a generic problem.

I, too, enjoyed pancakes for breakfast. Although it was saturday when I had them. The withdrawal pangs have since set in. And maple sausage. Mmmm, sausage.

Did you cook the pancakes using the grease from the sausage? Mmmm, pancakes cooked in meat grease.

[Mmmm, Burger (C.J.)]

Originally posted by ltl/fb
Did you cook the pancakes using the grease from the sausage? Mmmm, pancakes cooked in meat grease.

Good lord, no. I value my heart.

I use pam and a nonstick skillet. Perfect browning once the heat is right.

[robustpuppy]

Originally posted by ltl/fb
Did you cook the pancakes using the grease from the sausage? Mmmm, pancakes cooked in meat grease.

There are two secrets to pancakes besides cooking them in bacon grease: fresh ingredients, and not overstirring the batter.

I have been eating breakfast food for dinner a lot lately. My last experience with pancake perfection, thank you, was Thursday night. Mmmm.