Search results

I reheated yesterdays fried rice by stir frying it on a skillet. I added a splash of saki and it turned out very tasty. I'm pleased that re-frying a stir fry worked much better than trying to nuke stir fry leftovers. I have another reheating method in my repertoire. I'm not sure the saki made...

Are bone plates the same as bone china?

With it loaded like that, how do you see to drive it?

I didn't think you used your Le Creuset for broiling. I just meant that if you felt that granite ware broiler pan, you would feel how much thinner the metal and the porcelain coating is. Of course, if you got rid of it, you won't be able to feel that.

@Kathleen and @FrankZ, I'm so sorry to read this. Sending (((hugs)))

So, you can give that broiler pan a feel. You will notice the difference between that sort of pan and Le Creuset immediately.

You did a good job of guessing. I managed to edit the post an include the description. See how out of it I am. I had written what was in that dish, but didn't notice that the text part somehow didn't get included.

I made fried rice with already roasted Italian sausage from yesterday, brown basmati rice, an egg, diced carrot, green beans, broccoli, ginger-garlic pesto, corn, upland cress, and some Szechuan-style sauce. That was really good. I ate half, as planned. I have never had good results from nuking...

It is more fragile that cast iron with enamel. If you have a broiler pan that came with your oven, it's a high probability that it's Graniteware. Like this picture, but usually in blue with lots of irregular white spots. If not, you may have seen some Graniteware at your grandma's house. You...

yeah, thinking about it, I really think it was the cold cream. My thing happened with a cold egg. I have never used a mixer to cream butter with sugar, that's why I know the butter was room temperature, when similar looking graininess happened to me. Butter that is cold is just too difficult to...

I don't know. But, I recognize that texture from having that happen. I vaguely remember it happening when adding a cold egg to whatever it was I was making, probably a cake because I remember I added the cold egg to room temperature butter, beaten with sugar. If it happened to me, I would let it...

You mean for bread dough, eh? I am having visions of you having a go at a baked loaf of bread with the bench scraper. . . . . . . . Runs and hides.

I think the enamel on Le Creuset is thicker. I certainly use my chipped Copco enamelled cast iron. What's left doesn't seem as loose as when Granite Ware chips. I have certainly used Granite Ware with chips, but the chips are in on the outside, where more chipping from the original spot...

I doubt lack of magnesium is the culprit in my case I get about 500 mg total with my calcium tablets. If I forget to take potassium, the foot an calf cramps are more like and more of them. I often have to get up and stand on the foot that is cramping and sometimes have to walk it off...

You are probably right. I like the idea of a thread to discuss this stuff. But, at the moment, I simply have too much on my plate. My brain is not functioning at full capacity either, so I won't be starting that thread any time soon and I'm not sure I will remember to start it when things settle...

I would be afraid that the chip would get bigger and I might not notice a small piece of enamel that fell into food. I think it would be easy to get a replacement lid. That looks like pretty standard granite ware.

(((Hugs))) take care of yourself, eh.

I roasted some Italian sausage. I nuked some brown basmati rice. I made a salad out of romaine lettuce, upland cress, and some sliced Lebanese cucumber. I put tamari and LGM chile crisp on the rice. I made a new batch of vinaigrette. Easy, but tasty supper.

I liked that "fold them" part, so I bought a set of three from Ikea. I almost never use them. I don't like the way it feels when you cut or chop food on them. They are floppy, so I find them a nuisance to wash by hand.

Welcome to Discuss Cooking. I'm sure we can help you get started cooking easy, tasty food to help build your confidence.

Good point about the black pepper making the health benefits more bioavailable. I take a curcumin supplement (which comes from turmeric) with some sort of black pepper extract every day to help with arthritis. I am not sure of the mechanism, but between that and watching my nightshade...

Partly it can be a minefield when someone who is not indigenous is trying to pass it off as indigenous created. There are also people who use indigenous designs to earn money, but give no credit or royalties to the bands/tribes.

I use the "move the board" method some of the time. But, when I am prepping stuff into prep bowls, I find it easier to steer the chopped up bits into the bowl with the bench scraper. I can pick up a lot more with the bench scraper than with a chef's knife. Yeah, that only relevant some of the time.

If you do get some fresh turmeric or a piece of dried turmeric to grind, just be aware that that yellow colour is very staining. It will stain your hands, your cutting board, your clothing if it gets on them, etc.

Yeah, I was startled when I first found out about crepes - those are just like Swedish pancakes. We had Swedish pancakes for dessert, whenever my mum made pea soup. Which was usually every Thursday in winter. I have made Swedish pancakes with and without sugar in the batter. I can't remember...