Don't get lazy when it comes to following recipes!

[Brenda_V]

Now all that needs to be invented is a cookie gun and you’d have yourself a brand new type of weaponry

I tried to make soup one time, it spilled all out in the microwave. I added too much water hehe

Wel, there is a cookie gun - think spritz cookies. The thing is you put the raw dough in and squeeze out the shaped cookie.

Brenda V.

 

[MadeleineAndMe]

i burn rice. the water is gone. the pan is black. the rice is black. the house is full of rice smoke. i do this too many times.

once i cook beans over the fire outside. the fire pops ash into the beans. i stir it in. no one knows this!

ps.what you did with flour is called dumplings.

 

[StrawberryJam]

Once, I substituted Andes thin mints in a cookie recipie instead of using Frango mints (the old kind, not the new ones that are just not as good) and to my surprise, only half the people I asked about the taste of them noted any difference at all. Unless they just did not want to hurt my feelings. I noticed a difference.

I tried to do a jello mold once, and it was a total disaster. I used those gelatin sheets for when I make panna cotta, but I had counted wrong. Then I tried to add more gelatin to it and kinda just stir it up and pretend I wanted it to be really chunky and blobby at the same time. Did not fly.

But, if you ever burn anything on the pan or in the oven I have found it very convincing to simply claim you wanted to flambe the item. Just make sure you have a bottle of something that will light up handy when you do that. In fact, you may need it after all that.

 

[paperwight]

LOL. Umm for those of us here in the US that translates into “french fries” and we tend not to put vinegar on our fries/chips so have no idea what the ordinary stuff would be. I am guessing white vinegar as it has less flavor than say cider or malt vinegar.

Brenda V.

Really? Oh, the joy of malt vinegar and plenty of salt on scalding hot chunky fish and chips eaten out of paper at an English seaside in July, with the rain and east wind whipping by… Mmm, my mouth’s watering.

No, you don’t have to use white vinegar, the malt type works just as well.

 

[HarmonyServant]

Oh, I’ve got a story!

When I was ten, I was learning how to bake using a boxed brownie mix. Well, I was in a rush and accidentally grabbed “lemon and garlic oil” instead of vegetable oil. Not my best smelling brownies … My mother walks into the kitchen, then asks, "Honey, what did you do?

 

[NSFrame]

Not to nit-pick a pp but important info about Crisco - it no longer contains trans fats, the brand-name Crisco at least. Crisco’s performance in some applications (notably, buttercream frosting) has changed due to the change in formula.

I am definitely a butter person for most things but vegetable oil has its place in some foods due to its lack of milk solids and water. I usually use canola oil instead of straight “vegetable oil” - the price and taste are pretty much the same, and it’s healthier.

 

[Consecrated]

Really? Oh, the joy of malt vinegar and plenty of salt on scalding hot chunky fish and chips eaten out of paper at an English seaside in July, with the rain and east wind whipping by… Mmm, my mouth’s watering.

No, you don’t have to use white vinegar, the malt type works just as well.

in my area of the states, malt vinegar is a hard-to-find, expensive commodity. but you can buy white vinegar by the gallon jug for mere cents. Guess what I would be using for egg substitute in a pinch?

and mmmm my mouth’s watering, too. Real fish and chips, enjoyed in the proper atmosphere of course, has always sounded like a really great thing to me!

 

[Beachcomber]

Ah, malt vinegar with fish and chips. Try and get Four Monks malt vinegar. That’s the best.

Also, if one is concerned about transfats in shortening, ect., use vegan shortening. DH (whose pretty darn good in the kitchen) found some at Grocery Outlet and used it to make a pie crust. It came out so good–it was a meally crust rather than a flakey one, but it had such a nice texture and taste, that’s all we use now for crusts.

Kitchen disaster: one summer DH and I worked at a summer camp for kids in the kitchen. He made meat loaves and since it was all served family style, there was a meat loaf for each table–maybe about 10 meat loaves baking in their own little pans. He packed the meat mixture in and it looked great. However, neither one of us took into consideration the fact of the sheer denseness of the meat in the pans and also that there were 10 pans crammed into a couple ovens. It took FOREVER to get done. Dinner was about 45 minutes late and all the kids were crabby. And we couldn’t use the microwave to help with the cooking because all the pans were metal.

 

[idpatel]

So last night I was trying to cook again to take a break from studying, so I decided to make this chicken recipe I had. The sauce called for white wine, which I didn’t have. But I did have white wine vinegar! And my poor tired brain that was crammed full of statistics equations decided that would work just as well. I’m sure you can tell where this one ended up. The sad part is, after I threw it out, instead of getting upset, I just thought “This will make a great story for Catholic Answers Forum!” Sigh…I’m addicted.

 

[ALLGIRLS]

Really? Oh, the joy of malt vinegar and plenty of salt on scalding hot chunky fish and chips eaten out of paper at an English seaside in July, with the rain and east wind whipping by… Mmm, my mouth’s watering.

No, you don’t have to use white vinegar, the malt type works just as well.

hmmmm. Now I know what I want for dinner! (can’t have it though, dang Weight Watchers, fish and chips is just too many points!). I put malt vinegar on my fish, but it never even occurred to me to put it on the fries! (I’m just a salt type person, I don’t even use ketchup, which is the fry condiment of choice here in the U.S.). The next time I have the opportunity to have fish & chips the fries are definately getting doused too!

In Christ,

Ellen

 

[whatevergirl]

So last night I was trying to cook again to take a break from studying, so I decided to make this chicken recipe I had. The sauce called for white wine, which I didn’t have. But I did have white wine vinegar! And my poor tired brain that was crammed full of statistics equations decided that would work just as well. I’m sure you can tell where this one ended up. The sad part is, after I threw it out, instead of getting upset, I just thought "This will make a great story for Catholic Answers Forum!" Sigh…I’m addicted.

The really sad thing is that I thought that might work, too, in reading your story.

 

[whatevergirl]

hmmmm. Now I know what I want for dinner! (can’t have it though, dang Weight Watchers, fish and chips is just too many points!). I put malt vinegar on my fish, but it never even occurred to me to put it on the fries! (I’m just a salt type person, I don’t even use ketchup, which is the fry condiment of choice here in the U.S.). The next time I have the opportunity to have fish & chips the fries are definately getting doused too!

In Christ,

Ellen

You know what? I don’t believe I have ever had malt vinegar. So, if I make say fish n chips at home…(I normally use tartar sauce) would I instead use the malt vinegar for dipping?

 

[ALLGIRLS]

So last night I was trying to cook again to take a break from studying, so I decided to make this chicken recipe I had. The sauce called for white wine, which I didn’t have. But I did have white wine vinegar! And my poor tired brain that was crammed full of statistics equations decided that would work just as well. I’m sure you can tell where this one ended up. The sad part is, after I threw it out, instead of getting upset, I just thought “This will make a great story for Catholic Answers Forum!” Sigh…I’m addicted.

chicken broth can be substituted for white wine, which is what I always do, as we normally don’t have wine in the house, but I’ve also read recipes that say you can use just plain water, as well.

In Christ,

Ellen

 

[ALLGIRLS]

You know what? I don’t believe I have ever had malt vinegar. So, if I make say fish n chips at home…(I normally use tartar sauce) would I instead use the malt vinegar for dipping?

you can dip it, or shake/pour (it usually comes in a “shaker” type bottle, like worcestershire sauce) it directly on the fish (and chips, I now know!). It’s in the same aisle in the grocery store as the other condiments and sauces (steak, soy, worcestershire, bbq, etc.).

In Christ,

Ellen

 

[whatevergirl]

you can dip it, or shake/pour (it usually comes in a “shaker” type bottle, like worcestershire sauce) it directly on the fish (and chips, I now know!). It’s in the same aisle in the grocery store as the other condiments and sauces (steak, soy, worcestershire, bbq, etc.).

In Christ,

Ellen

I think I have seen it. lol Thank you! I will definitely check next time…I like a nice tang, I like most vinegars except balsamic…it’s just not for me. But, I must try this, and wish we were having it tonight. Hubby’s home…we are having phillie cheese steaks, a light version. You can turn just about any dish into a lighter calorie version…it’s really yummy, and healthy.

 

[ALLGIRLS]

I think I have seen it. lol Thank you! I will definitely check next time…I like a nice tang, I like most vinegars except balsamic…it’s just not for me. But, I must try this, and wish we were having it tonight. Hubby’s home…we are having phillie cheese steaks, a light version. You can turn just about any dish into a lighter calorie version…it’s really yummy, and healthy.

yes, since starting WW in January, I have definately found that to be true! For example, using ground sirloin (90% lean), chili is darn near health food! There are “lean” and “low fat” (fat free I generally don’t like, just not the same taste, blechh!) versions of almost everything!

In Christ,

Ellen

 

[idpatel]

The really sad thing is that I thought that might work, too, in reading your story.

Nope, it just turns it really REALLY sour. Yuck. :bigyikes:

chicken broth can be substituted for white wine, which is what I always do, as we normally don’t have wine in the house, but I’ve also read recipes that say you can use just plain water, as well.

The recipe I had already called for chicken broth, so would I just add even more of it?

Sigh. I wish I was 21 so I didn’t have to buy cooking wine (which does not taste good.) Is that sad? I don’t want to be 21 to drink alcohol. I want to be 21 so I can buy good wine to cook with.

 

[whatevergirl]

yes, since starting WW in January, I have definately found that to be true! For example, using ground sirloin (90% lean), chili is darn near health food! There are “lean” and “low fat” (fat free I generally don’t like, just not the same taste, blechh!) versions of almost everything!

In Christ,

Ellen

Oh that is a great idea…I have never used ground meat to make them. Huh. I usually buy the very lean steak. I’ll have to try that with ground meat. I think that the cheese would melt so nicely into ground meat. MMMM… And if you skip the bread…it’s much lower in carbs. I don’t miss white bread all that much…they came out very tasty tonight. My dh cooked the steaks with peppers also…so, they were yumm-o.

 

[Brenda_V]

You know what? I don’t believe I have ever had malt vinegar. So, if I make say fish n chips at home…(I normally use tartar sauce) would I instead use the malt vinegar for dipping?

Yes, oh, yes. It is awesome on fried fish and on the fries (chips)! For those of us who need to be GF we have to use other vinegars but it is still good! Malt vinegar is good on a salad too.

Brenda V,

 

[Brenda_V]

Really? Oh, the joy of malt vinegar and plenty of salt on scalding hot chunky fish and chips eaten out of paper at an English seaside in July, with the rain and east wind whipping by… Mmm, my mouth’s watering.

No, you don’t have to use white vinegar, the malt type works just as well.

I wasn’t clear on that I was guessing that to substitute vinegar for egg whites in certain cakes that white vinegar works best. For on top of fish and chips cider or malt vinegar would be better to me.

Brenda V.