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Good Eats
Apr 4, 2017 22:22:20 GMT
via mobile
Post by GTCGreg on Apr 4, 2017 22:22:20 GMT
My son-in-law feels the same way as you do. He just looks at mushrooms and he starts to up-chuck.
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Post by craighudson on Apr 4, 2017 22:22:38 GMT
More for the rest of us, then.
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Post by the light works on Apr 4, 2017 22:27:18 GMT
I have heard that something like 25% of the population has the taste buds equipped to discern the taste of mushrooms. the rest of you think they taste ok.
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Good Eats
Apr 4, 2017 22:58:08 GMT
via mobile
Post by GTCGreg on Apr 4, 2017 22:58:08 GMT
I have heard that something like 25% of the population has the taste buds equipped to discern the taste of mushrooms. the rest of you think they taste ok. Is that the same 25% that voted for nope?
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Post by the light works on Apr 4, 2017 23:01:43 GMT
I have heard that something like 25% of the population has the taste buds equipped to discern the taste of mushrooms. the rest of you think they taste ok. Is that the same 25% that voted for nope? I haven't noticed an overlap, yet. but I don't see any reason for correlation.
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Post by mrfatso on Apr 4, 2017 23:26:19 GMT
For me all a bacon sandwich needs is HP sauce and some ground black pepper.
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Post by the light works on Apr 4, 2017 23:43:28 GMT
For me all a bacon sandwich needs is HP sauce and some ground black pepper. bacon,lettuce, and a light spread of mayo, for me.
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Post by GTCGreg on Apr 5, 2017 0:20:39 GMT
For me all a bacon sandwich needs is HP sauce and some ground black pepper. bacon,lettuce, and a light spread of mayo, for me. And optionally, a very thin slice of tomato.
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Post by the light works on Apr 5, 2017 0:25:53 GMT
and tonight is meatloaf night.
a big lump of hamburger, a scoop of oatmeal, a scoop of breadcrums, an egg, a cup of milk, a splash of worchestershire (pronounced wooster) a pile of chopped onion (pronounced wooster) some seasoned salt, sage, montreal steak seasoning and let 'er bake.
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Post by GTCGreg on Apr 5, 2017 0:33:56 GMT
and tonight is meatloaf night. a big lump of hamburger, a scoop of oatmeal, a scoop of breadcrums, an egg, a cup of milk, a splash of worchestershire (pronounced wooster) a pile of chopped onion (pronounced wooster) some seasoned salt, sage, montreal steak seasoning and let 'er bake. If I lived a little closer, you'd have an unannounced visitor.
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Post by the light works on Apr 5, 2017 0:38:04 GMT
and tonight is meatloaf night. a big lump of hamburger, a scoop of oatmeal, a scoop of breadcrums, an egg, a cup of milk, a splash of worchestershire (pronounced wooster) a pile of chopped onion (pronounced wooster) some seasoned salt, sage, montreal steak seasoning and let 'er bake. If I lived a little closer, you'd have an unannounced visitor. is it wrong that I adopted my MIL's meatloaf technique instead of my mom's? oh, and I top it with barbecue sauce instead of ketchup.
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Post by GTCGreg on Apr 5, 2017 0:41:08 GMT
If I lived a little closer, you'd have an unannounced visitor. is it wrong that I adopted my MIL's meatloaf technique instead of my mom's? If your mom cooked like my mom did, then no, not at all. My MIL was a great cook. Too bad she never tough her skills to her daughter.
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Post by the light works on Apr 5, 2017 0:45:37 GMT
is it wrong that I adopted my MIL's meatloaf technique instead of my mom's? If your mom cooked like my mom did, then no, not at all. My MIL was a great cook. Too bad she never tough her skills to her daughter. I've picked things up from both of them. but I think my mother chopped everything finer and worked hers more. made it come out with a denser texture. I do my mother's quick breads. come to think of it, I picked up chicken frying from my MIL, too.
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Post by ponytail61 on Apr 5, 2017 3:04:16 GMT
I prefer to do a "pot roast" meatloaf. I put baby carrots and chunks of potatoes around mine and put sauce over everything. Sometimes I do a ketchup based sauce and sometimes tomato sauce based.
If I make too much I usually just add some water and little more sauce ingredients and make a meatloaf stew a few days after I get tired of leftovers.
Edit: Get tired of leftovers and cold meatloaf sandwiches. I got a feeling I'm going to be making one this weekend.
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Post by silverdragon on Apr 10, 2017 10:20:06 GMT
If I lived a little closer, you'd have an unannounced visitor. is it wrong that I adopted my MIL's meatloaf technique instead of my mom's? oh, and I top it with barbecue sauce instead of ketchup. Hell No. I adopted a different idea or two. Lasagne mix, the meat and tomato part, try this, but dont go overboard, when the mix is nice and cooked and seasoned with however you do it, [-I use a sort of Napoli sauce that has evolved], but just before you finish, try a little "curry" type powder, maybe you have Garam Masala powder, thats a good one, put just a little of that in, it heightens the flavours much better than just salt-and-pepper seasoning. I have found you use what works, and if it works, does it matter where it came from?. The idea of putting Gram Masala and other eastern spices into Pasta sauces came from a Greek family, and Italian family, who had a conversation about that they had been using Indian spices in their cooking for so many generations its now just part of their heritage. They asked me how I saw that, and I say if it works, use it?.
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Post by the light works on Apr 10, 2017 14:05:53 GMT
is it wrong that I adopted my MIL's meatloaf technique instead of my mom's? oh, and I top it with barbecue sauce instead of ketchup. Hell No. I adopted a different idea or two. Lasagne mix, the meat and tomato part, try this, but dont go overboard, when the mix is nice and cooked and seasoned with however you do it, , but just before you finish, try a little "curry" type powder, maybe you have Garam Masala powder, thats a good one, put just a little of that in, it heightens the flavours much better than just salt-and-pepper seasoning.
I have found you use what works, and if it works, does it matter where it came from?. The idea of putting Gram Masala and other eastern spices into Pasta sauces came from a Greek family, and Italian family, who had a conversation about that they had been using Indian spices in their cooking for so many generations its now just part of their heritage. They asked me how I saw that, and I say if it works, use it?.
I use Garam Masala now and again, when I want a change of pace.
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Post by wvengineer on Apr 10, 2017 22:50:07 GMT
If I lived a little closer, you'd have an unannounced visitor. is it wrong that I adopted my MIL's meatloaf technique instead of my mom's? oh, and I top it with barbecue sauce instead of ketchup. I like mine with some diced tomatoes and green peppers as well in the loaf. For sauce, I make a concoction from ketchup, brown sugar, nutmeg, and a touch of brown mustard. I'll say my mom taught me how to follow a recipe. My MIL taught me how a few simple tweaks can really make an existing recipe pop. Things like adding some sugar, garlic, and red pepper to a pasta sauce or browning hamburger with black pepper, garlic powder, dried diced onion, and Worcester sauce. My wife grew up in a poor family that didn't really get on their feet until she was in high school. As such, they had to make basic food better. Small, cheap "doctoring" of a recipe can make a big difference. My mom was more middle class and was able to afford more average fair when we grew up, so not as much need to push your abilities. So my cooking style is a fusion between the two.
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Post by the light works on Apr 10, 2017 23:02:48 GMT
is it wrong that I adopted my MIL's meatloaf technique instead of my mom's? oh, and I top it with barbecue sauce instead of ketchup. I like mine with some diced tomatoes and green peppers as well in the loaf. For sauce, I make a concoction from ketchup, brown sugar, nutmeg, and a touch of brown mustard. I'll say my mom taught me how to follow a recipe. My MIL taught me how a few simple tweaks can really make an existing recipe pop. Things like adding some sugar, garlic, and red pepper to a pasta sauce or browning hamburger with black pepper, garlic powder, dried diced onion, and Worcester sauce. My wife grew up in a poor family that didn't really get on their feet until she was in high school. As such, they had to make basic food better. Small, cheap "doctoring" of a recipe can make a big difference. My mom was more middle class and was able to afford more average fair when we grew up, so not as much need to push your abilities. So my cooking style is a fusion between the two. family recipes figure prominently in my cooking background, but we also tend to pick things up out of random cookbooks and off of food packages. we even have a family recipe for sweet and sour pork (having NO asians in my ancestry at all) your sauce concoction is remarkably similar to my glaze made with ketchup, yellow mustard, and brown sugar. I've picked up slightly more tendency to experiment with seasonings than my mother - though there are a lot of things I cook that some people still consider underseasoned. most of that is the simple fact that I LIKE the taste of a lot of basic foods, and spicing them can steal that. so I can cook potatoes with seasonings, or I can have them with just butter and a little salt.
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Post by silverdragon on Apr 11, 2017 6:01:50 GMT
One thing I have learnt, "Experiment". Certain things like the ratio of ingredients in a cake, fat flour eggs and sugar, cant change much, but chucking small parts of orange juice, cocoa, coffee powder etc can change the taste. Its the same with stews soups roasts or many other ingredients. I always make my own fresh egg pasta, so chucking something like a little Onion powder, celery salt, pepper, or other diced small fresh herb in the pasta can either change the blank white canvas or make it less of a slime-ball texture.
Fresh pasta and a pot of boiling water is the key, because pasta cooks extremely quickly, make a small change, roll off a thin leaf, and cook it off quick to check the taste before you resign the whole batch to unknown?.
And I just love fresh pasta. I tend to make it a bit on the dry side, this I know, because I want it to soak up some of the flavours of the sauce.
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Post by the light works on Apr 11, 2017 6:12:55 GMT
One thing I have learnt, "Experiment". Certain things like the ratio of ingredients in a cake, fat flour eggs and sugar, cant change much, but chucking small parts of orange juice, cocoa, coffee powder etc can change the taste. Its the same with stews soups roasts or many other ingredients. I always make my own fresh egg pasta, so chucking something like a little Onion powder, celery salt, pepper, or other diced small fresh herb in the pasta can either change the blank white canvas or make it less of a slime-ball texture. Fresh pasta and a pot of boiling water is the key, because pasta cooks extremely quickly, make a small change, roll off a thin leaf, and cook it off quick to check the taste before you resign the whole batch to unknown?. And I just love fresh pasta. I tend to make it a bit on the dry side, this I know, because I want it to soak up some of the flavours of the sauce. if you're ever sick to the point of puking like clockwork, eat cooked plain pasta between bouts of puking. it gives you something that is neutral to puke up at your next scheduled upchuck, doesn't hurt as bad as the dry heaves, and you at least get some carbohydrates while it is inside you.
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