To fuck or to cook?

[Hank Chinaski]

Originally Posted by Fugee

Good grief. Why does this doofus think anyone is going to pay for salt blessed by a priest except maybe as a gag gift? People do have odd ideas about kosher food. One of my friends (not particularly religious) works in a grocery chain that has large kosher food departments in certain of its stores. She thought the only difference in kosher food was that it was blessed by a rabbi. I tried to explain about dietary laws and but I don't think she believed me.

If I'm going to pay for expensive salt, it's gonna be fleur de sel or other fancy sea salt.

back when the auto companies were flush, when i wanted expensive salt, I would have a beautiful women wade into the dead sea, then I'd jet her here where i would lick and rub it off.




i miss boom years

[Mmmm, Burger (C.J.)]

Originally Posted by Hank Chinaski

back when the auto companies were flush, when i wanted expensive salt, I would have a beautiful women wade into the dead sea, then I'd jet her here where i would lick and rub it off.




i miss boom years

I don't think those mollusks are kosher.

[Fugee]

Originally Posted by Hank Chinaski

back when the auto companies were flush, when i wanted expensive salt, I would have a beautiful women wade into the dead sea, then I'd jet her here where i would lick and rub it off.




i miss boom years

Now you have to settle for giving Penske's wife/Thurgreed's mom a box of Mortons & a sponge? Tough times all over.

[Flinty_McFlint]

Originally Posted by Fugee

Now you have to settle for giving Penske's wife/Thurgreed's mom a box of Mortons & a sponge? Tough times all over.

Oh, I have a new board crush! Sorry Flower.

[Fugee]

Originally Posted by Flinty_McFlint

Oh, I have a new board crush! Sorry Flower.

[taxwonk]

Originally Posted by Fugee

Good grief. Why does this doofus think anyone is going to pay for salt blessed by a priest except maybe as a gag gift? People do have odd ideas about kosher food. One of my friends (not particularly religious) works in a grocery chain that has large kosher food departments in certain of its stores. She thought the only difference in kosher food was that it was blessed by a rabbi. I tried to explain about dietary laws and but I don't think she believed me.

If I'm going to pay for expensive salt, it's gonna be fleur de sel or other fancy sea salt.

Jesus kept kosher.

[Fugee]

Originally Posted by taxwonk

Jesus kept kosher.

Except for the separate meat and dairy dishwashers.

[Hank Chinaski]

Originally Posted by taxwonk

Jesus kept kosher.

was it a rabbi that delivered the killing blow?

[taxwonk]

Originally Posted by Hank Chinaski

was it a rabbi that delivered the killing blow?

No. It was an Italian.

[Fugee]

BACON CHOCOLATE-CHIP COOKIES WITH MAPLE-CINNAMON GLAZE

¾ cup butter, softened
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 teaspoon hazelnut or ½ teaspoon almond extract
½ teaspoon vanilla extract
2 eggs
2 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup dark or semisweet chocolate chips
2 cups crumbled cooked bacon (about 2 pounds), plus another ½ pound of cooked strips (divided use)
Maple-Cinnamon Glaze (recipe follows)


In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.

Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.

Place dough on a sheet of wax paper and refrigerate at least 1 hour.

Preheat oven to 350 F.

Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.

Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon. Makes 3 dozen cookies.

Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.

SOURCE: Adapted from neverbashfulwithbutter.blogspot.com

PAULA DEEN'S BACON CRISPS

½ cup freshly grated parmesan cheese
1 pound sliced bacon, cut in half
1 sleeve Waverly Wafers or other rectangular, buttery crackers

Preheat oven to 250 F (350 F if you're in a hurry).

Place 1 teaspoon cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet, and put the baking sheet on the oven rack. Bake for 2 hours, or until bacon is done (40 minutes at 350 F). Do not turn.

Drain on paper towels. Serve hot or room temperature.

Makes 24 crisps.

SOURCE: www.pauladeen.com

[tmdiva]

So, in the past I've always gotten cheaper nonstick skillets, because no matter how much care I take the nonstick always degrades eventually. I'm about due for a new pan, and I'm considering my alternatives. I can find something like what I've got now--stainless with a non-warping disk bottom--for $30-50. Or I can get the All-Clad with a lid from Williams-Sonoma for $100. Is it worth it? Will it wear significantly better than other nonstick pans?

tm

[Atticus Grinch]

Originally Posted by tmdiva

So, in the past I've always gotten cheaper nonstick skillets, because no matter how much care I take the nonstick always degrades eventually. I'm about due for a new pan, and I'm considering my alternatives. I can find something like what I've got now--stainless with a non-warping disk bottom--for $30-50. Or I can get the All-Clad with a lid from Williams-Sonoma for $100. Is it worth it? Will it wear significantly better than other nonstick pans?

We had an All-Clad non-stick skillet when we were first married. It lost all non-stickiness within maybe three years -- fast for a $120 pan. CI recommends buying a pan in the $30-$40 range and replacing it when it starts to stick -- they confirm that the expensive pans can't solve the problem, and the benefits of the price premium -- durability and heavier weight -- are non-factors for most non-stick uses (omelettes, etc.). We bought the Cuisinart Chef ($42), but CI currently ranks the Wearever Premium 12" skillet ($34) more highly.

We also started using our well-seasoned cast iron skillet for most everything where light weight and low heat retention were a liability and not a benefit. The non-stick pan gets relegated to scrambled eggs and butter sauteed mushrooms, and not much else.

[RedLady]

I have a small nonstick Wearever pan from Wal-Mart (yes the evil empire) that I use to cook scrambled eggs. It has held up better than any other nonstick skillet I have including Calphalon. I also like its weight. I find it heavier than t-fal pans.

[tmdiva]

Originally Posted by RedLady

I have a small nonstick Wearever pan from Wal-Mart (yes the evil empire) that I use to cook scrambled eggs. It has held up better than any other nonstick skillet I have including Calphalon. I also like its weight. I find it heavier than t-fal pans.

Thanks for your quick and helpful replies. I think I'll just stick to my current practice of buying the cheapest pan with a heavy bottom (can't tolerate any warping with my stupid glass-top range).

tm

[Miss Maine]

Originally Posted by tmdiva

So, in the past I've always gotten cheaper nonstick skillets, because no matter how much care I take the nonstick always degrades eventually. I'm about due for a new pan, and I'm considering my alternatives. I can find something like what I've got now--stainless with a non-warping disk bottom--for $30-50. Or I can get the All-Clad with a lid from Williams-Sonoma for $100. Is it worth it? Will it wear significantly better than other nonstick pans?

tm

Just to insert a contrary view, I have had an All-Clad non-stick pan for 15 years and it still has all its 'nonstick-ness'. I use only wooden spoons, and wooden and plastic spatulas when cooking, and I wash it by hand (no dishwasher), which might have extended its life. It still works like a charm.

Miss Maine