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BigMeatballDave 08-23-2014 12:26 PM
Quote:
Originally Posted by Count Zarth (Post 10842879)
I was defrosting it. You expect me to wait around for that?
What else are you doing between Geno ballwashings?

Hammock Parties 08-23-2014 12:29 PM
Quote:
Originally Posted by BigMeatballDave (Post 10842912)
What else are you doing between Geno ballwashings?
I gotta defrost AND I gotta marinate it. I'm not waiting around all day for natural defrosting. Especially given the poverty quality of the meat.

Zap that sucker!

GloucesterChief 08-23-2014 12:38 PM
Quote:
Originally Posted by Count Zarth (Post 10842879)
I was defrosting it. You expect me to wait around for that?
Put it in the fridge the night before you want to cook it. Should defrost just fine. The only thing I don't do this with is uncooked seafood.

Hammock Parties 08-23-2014 12:39 PM
Quote:
Originally Posted by GloucesterChief (Post 10842941)
Put it in the fridge the night before you want to cook it. Should defrost just fine. The only thing I don't do this with is uncooked seafood.
I don't plan that far ahead, sorry.

In fact, I'm going to finish my leftovers now, and need some more chicken! ZAP!

Fire Me Boy! 08-23-2014 12:40 PM
Quote:
Originally Posted by GloucesterChief (Post 10842941)
Put it in the fridge the night before you want to cook it. Should defrost just fine. The only thing I don't do this with is uncooked seafood.
^^^^this^^^^

Donger 08-23-2014 12:46 PM
Quote:
Originally Posted by GloucesterChief (Post 10842941)
Put it in the fridge the night before you want to cook it. Should defrost just fine. The only thing I don't do this with is uncooked seafood.
You don't thaw uncooked frozen seafood in the fridge?

Donger 08-23-2014 12:47 PM
I'm taking a stab at Shrimp étouffée tonight...

GloucesterChief 08-23-2014 01:05 PM
Quote:
Originally Posted by Donger (Post 10842958)
You don't thaw uncooked frozen seafood in the fridge?
No, room temperature water. Only takes maybe a half hour if that. For most fish being soaked in water for hours is going to destroy the meat and lead to a more fishy taste. Also, seafood goes bad much quicker than other meats.

Donger 08-23-2014 01:17 PM
Quote:
Originally Posted by GloucesterChief (Post 10842990)
No, room temperature water. Only takes maybe a half hour if that. For most fish being soaked in water for hours is going to destroy the meat and lead to a more fishy taste. Also, seafood goes bad much quicker than other meats.
Oh sure, I'll do that if needed. In fact, that's what I'll be doing tonight, as the uncooked shrimp will be frozen. But, if I have time, I'll thaw them in the fridge overnight.

BucEyedPea 08-23-2014 03:07 PM
Quote:
Originally Posted by Count Zarth (Post 10842879)
I was defrosting it. You expect me to wait around for that?
I was referring to Iowanian's post just before mine....on those chicken nuggets. It was quoted in the post before mine #552.

BucEyedPea 08-23-2014 03:09 PM
Quote:
Originally Posted by Count Zarth (Post 10842944)
I don't plan that far ahead, sorry.

In fact, I'm going to finish my leftovers now, and need some more chicken! ZAP!
You can thaw out chicken pretty quickly, if still wrapped, in a bowl of warm water. Then unwrap.

However, I was referring to zapping those chicken nuggets for children. It destroys the meat's flavor and nutrition.

BucEyedPea 08-23-2014 03:09 PM
Quote:
Originally Posted by Fried Meat Ball! (Post 10842946)
^^^^this^^^^
Mine meat hardly thaw out in time in the fridge. I do it overnight but have to finish it later on the counter for a bit.

BucEyedPea 08-23-2014 03:13 PM
Quote:
Originally Posted by Donger (Post 10842958)
You don't thaw uncooked frozen seafood in the fridge?
Who buys uncooked frozen seafood or who would freeze fresh seafood?
It should only be bought fresh on the day you're going to eat it ideally.
The texture and flavor changes and not for the better.

Only think I'd eat frozen fish when it's something like fish sticks as a quickie meal.

lewdog 08-23-2014 03:14 PM
Quote:
Originally Posted by BucEyedPea (Post 10843170)
You can thaw out chicken pretty quickly, if still wrapped, in a bowl of warm water. Then unwrap.

However, I was referring to zapping those chicken nuggets for children. It destroys the meat's flavor and nutrition.
Um what? Any form of cooking causing nutrients to be lost. You simply must avoid over-cooking to avoid a big loss of nutrients. However, microwaving really isn't near the top of the bad list, especially for something like Chicken Nuggets. That's a total myth.

Fire Me Boy! 08-23-2014 03:17 PM
Quote:
Originally Posted by BucEyedPea (Post 10843176)
Who buys uncooked frozen seafood or who would freeze fresh seafood?
It should only be bought fresh on the day you're going to eat it ideally.
The texture and flavor changes and not for the better.

Only think I'd eat frozen fish when it's something like fish sticks as a quickie meal.
Well, how about anyone in the world that wants seafood but doesn't have access to fresh - like pretty much anyone more than an hour or so away from a major body of water?

Easy 6 08-23-2014 03:19 PM
Grilled burgers stuffed with bleu cheese, grilled corn on the cob, baked potato and a caesar salad.

Fire Me Boy! 08-23-2014 03:22 PM
Quote:
Originally Posted by BucEyedPea (Post 10843170)
You can thaw out chicken pretty quickly, if still wrapped, in a bowl of warm water. Then unwrap.

However, I was referring to zapping those chicken nuggets for children. It destroys the meat's flavor and nutrition.
You shouldn't thaw in warm water, that's a good way to let bacteria grow rapidly.

If you have the time, put it in a bowl of cold tap water and change out the bowl every half hour. That will do most steaks or chicken in under an hour, even in the fridge as water is a very effective heat conductor.

BucEyedPea 08-23-2014 03:35 PM
Oh well! I've survived this long.

Wouldn't the stove or oven heat kill any germs?

BucEyedPea 08-23-2014 03:38 PM
Quote:
Originally Posted by lewdog (Post 10843181)
Um what? Any form of cooking causing nutrients to be lost. You simply must avoid over-cooking to avoid a big loss of nutrients. However, microwaving really isn't near the top of the bad list, especially for something like Chicken Nuggets. That's a total myth.
Some forms of cooking release nutrients too. Like in carrots. This is why you need to eat some cooked and some raw food as opposed to all raw diets.

A well-trained nutritionist and most natural health people will tell you the microwave is actually destructive to food. But even to those who don't believe that, will tell you to never use it for meat. Even Martha Stewart will tell you not to use of for many things as it alters the flavor and taste even if water. Even tea tastes blah from microwaved water.

BucEyedPea 08-23-2014 03:42 PM
So where is the evidence?

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion.


It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.


It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns"....

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body.

http://foodmatters.tv/articles-1/wha...to-your-health
Microwaves work differently than a conventional heat source.

Fire Me Boy! 08-23-2014 03:50 PM
Quote:
Originally Posted by BucEyedPea (Post 10843228)
Some forms of cooking release nutrients too. Like in carrots. This is why you need to eat some cooked and some raw food as opposed to all raw diets.

A well-trained nutritionist and most natural health people will tell you the microwave is actually destructive to food. But even to those who don't believe that, will tell you to never use it for meat. Even Martha Stewart will tell you not to use of for many things as it alters the flavor and taste even if water. Even tea tastes blah from microwaved water.
That's a common misconception, but it's bullshit. Most food scientists say microwaving is actually one of the BEST ways to retain nutrients. To retain the most nutrients you want to use the least amount of liquid and cook it as fast as you can, which is exactly what microwaving does (assuming you're using the microwave right).

Top six results from a simple Google search for "does microwave destroy nutrients":

http://www.sciencebasedmedicine.org/...and-nutrition/
http://io9.com/do-microwave-ovens-ki...ood-1443585868
http://www.health.harvard.edu/fhg/up...utrition.shtml
http://www.thekitchn.com/fact-or-fic...trients-178081
http://www.cnn.com/2014/01/21/health...rowaving-food/
http://www.livestrong.com/article/36...ood-nutrients/

Fire Me Boy! 08-23-2014 03:52 PM
Quote:
Originally Posted by BucEyedPea (Post 10843222)
Oh well! I've survived this long.

Wouldn't the stove or oven heat kill any germs?
Depends on what the bacteria is, what you're cooking, and how hot you're cooking it.

Fire Me Boy! 08-23-2014 03:55 PM
Quote:
Originally Posted by BucEyedPea (Post 10843233)
So where is the evidence?

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion.


It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.


It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns"....

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body.

http://foodmatters.tv/articles-1/wha...to-your-health
Microwaves work differently than a conventional heat source.
No shit, really?

I'm not going to get into a debate about whether the microwave is safe or isn't, or if we're frying our brains and making us all infertile... I will argue that the microwave doesn't destroy the nutrients if you're using it right (with a small amount of water to create a steaming effect).

GloucesterChief 08-23-2014 03:56 PM
Quote:
Originally Posted by BucEyedPea (Post 10843233)
So where is the evidence?

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion.


It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.


It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns"....

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body.

http://foodmatters.tv/articles-1/wha...to-your-health
Microwaves work differently than a conventional heat source.
That is a hoax. Norma Levitt did die but of a blood clot.

BucEyedPea 08-23-2014 04:22 PM
Quote:
Originally Posted by Fried Meat Ball! (Post 10843249)
No shit, really?

I'm not going to get into a debate about whether the microwave is safe or isn't, or if we're frying our brains and making us all infertile... I will argue that the microwave doesn't destroy the nutrients if you're using it right (with a small amount of water to create a steaming effect).
I realize you and others aren't going agree. So let's agree to disagree on the health aspects. As someone into natural health, there are better methods. However, it does heat differently than conventional cooking and affects certain dishes adversely just from a cooking viewpoint.

I used to use it, just never for meat. Results not so great. I used to use it for veggies, as cooking faster or in less time preserves nutrients on them. Baked potatoes were never as good as in the oven. It was a a texture change. You could see it and taste it. So it can't do certain things well. Same with tea. Tastes horrible and I can tell when someone serves me tea made in one.

I haven't used it for meals in ten years. Only to melt something like marshmallows to make fondant for decorations.

Fire Me Boy! 08-23-2014 04:26 PM
Quote:
Originally Posted by BucEyedPea (Post 10843276)
I realize you and others aren't going agree. So let's agree to disagree on the health aspects. As someone into natural health, there are better methods. However, it does heat differently than conventional cooking and affects certain dishes adversely just from a cooking viewpoint.

I used to use it, just never for meat. Results not so great. I used to use it for veggies, as cooking faster or in less time preserves nutrients on them. Baked potatoes were never as good as in the oven. It was a a texture change. You could see it and taste it. So it can't do certain things well. Same with tea. Tastes horrible and I can tell when someone serves me tea made in one.

I haven't used it for meals in ten years. Only to melt something like marshmallows to make fondant for decorations.

Not arguing at all that it can have adverse effects on some foods in regards to texture and flavor for some foods. But it doesn't destroy nutrients as you previously suggested. And for some foods, it works really well (fish, for instance; I know, it shocked the hell out of me, too).

GloucesterChief 08-23-2014 04:31 PM
Microwave is great if you need to cook something like a steak well done without burning the outside or if you undercook chicken but don't want to continue cooking the outside.

BucEyedPea 08-23-2014 04:51 PM
Quote:
Originally Posted by GloucesterChief (Post 10843253)
That is a hoax. Norma Levitt did die but of a blood clot.
There seems to be an error that link about the court case. The jury didn't find the woman died of a blood clot. It's what the defendants claimed. The malpractice case doesn't prove that exactly even if the defendents won the case. There's many facets to the case including legal points. However, I used that as one of many articles on microwaves. I originally got it from material provided by one of my health care practioners.

I went through the transcript of the case and found this under Footnotes:

Quote:
Footnotes:

1 Heating blood in this manner destroys the red blood cells, resulting in "gross hemolysis" of the blood, releasing large amounts of potassium. Excessive potassium, when introduced into the body, is often fatal. The practice of warming Intravenous (IV) fluids, other than blood, in the microwave was an accepted practice at Hillcrest Medical Center, as reflected in its written procedures.

Quote:
In fact, Abbot Laboratories, the manufacturer of the IV solutions, mailed Hillcrest a letter containing a statement that microwaving the solutions was not recommended. Wilkinson's evidence showed that any of the Anesthesiologists had the authority to question and stop the practice of microwaving IV solutions at Hillcrest. Wilkinson contends they had an affirmative duty to do so. "
Now that may not apply to eating food, but I go by taste and texture and still find a microwave less than adequate for certain dishes, especially meat even read meat, even when I used them. For me, if something has that much contradictory claims I avoid it to be on the safe side.

lewdog 08-23-2014 04:58 PM
BucEyedPea you are wrong and it's a misconception that has been spouted since microwaves were developed and still to this day isn't proven.

The microwave does not destroy nutrients. That's a fact.

An actual scientific study

http://www.ncbi.nlm.nih.gov/pubmed/19397724

From article above

Quote:
According to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook's best friend when it comes to preparing vegetables.
Microwaving does not destroy nutrients but it does change the flavor IMO. I'd never cook meat in it because of that and what it does to certain textures of food.

BucEyedPea 08-23-2014 05:00 PM
Quote:
Originally Posted by GloucesterChief (Post 10843291)
Microwave is great if you need to cook something like a steak well done without burning the outside or if you undercook chicken but don't want to continue cooking the outside.
Ugh! I would never eat a steak well done. Not just because I don't like it like that but the less it's cooked the healthier it is. You're just killing it and eating a food that is too dead and more nutrients do die.

I don't see how you can get the Maillard reaction which I like on a steak. That creates rich, savory flavor.

BucEyedPea 08-23-2014 05:01 PM
Quote:
Originally Posted by lewdog (Post 10843344)
BucEyedPea you are wrong and it's a misconception that has been spouted since microwaves were developed and still to this day isn't proven.

The microwave does not destroy nutrients. That's a fact.

An actual scientific study

http://www.ncbi.nlm.nih.gov/pubmed/19397724

From article above



Microwaving does not destroy nutrients but it does change the flavor IMO. I'd never cook meat in it because of that and what it does to certain textures of food.
I would never trust a govt source on something like this. Even their food pyramid is a joke. Look at all the obesity and diabetes in this country.
So they're not doing a very good job educating.

Certain dishes still don't cut it whether or not you want to believe it. If there's too much contradictory claims—I usually avoid to be on the safe side.

BucEyedPea 08-23-2014 05:03 PM
Quote:
Originally Posted by Fried Meat Ball! (Post 10843284)
Not arguing at all that it can have adverse effects on some foods in regards to texture and flavor for some foods. But it doesn't destroy nutrients as you previously suggested. And for some foods, it works really well (fish, for instance; I know, it shocked the hell out of me, too).
Like I said, we'll have to agree to disagree on this.

Mennonite 08-23-2014 05:04 PM
I like to microwave bacon. In fact, that is what I had for supper tonight. Crispy, less grease, and evenly cooked, in a lot less time than pan frying.

lewdog 08-23-2014 05:06 PM
Quote:
Originally Posted by BucEyedPea (Post 10843355)
I would never trust a govt source on something like this. Even their food pyramid is a joke. Look at all the obesity and diabetes in this country.
So they're not doing a very good job educating.

Certain dishes still don't cut it whether or not you want to believe it. If there's too much contradictory claims—I usually avoid to be on the safe side.
Wait, you don't trust research through Pubmed that's an actual controlled experiment but instead quote an article that cites some case from 1991!? Please go on and find me some useful research then that supports your claim.

I'll wait............

Fire Me Boy! 08-23-2014 05:07 PM
Quote:
Originally Posted by BucEyedPea (Post 10843361)
Like I said, we'll have to agree to disagree on this.

I won't agree to disagree on something that is factually inaccurate. But I won't argue about it anymore.

You're right on its effect on taste and texture on some foods. I wouldn't cook most protein in it, certainly not beef, pork, or chicken.

BucEyedPea 08-23-2014 05:07 PM
I just found an explanation as to why tea tastes so bad when the water is heated in the microwave.

Food Explainer: Why Does Microwaving Water Result in Such Lousy Tea?

http://www.slate.com/blogs/browbeat/..._so_lousy.html

BucEyedPea 08-23-2014 05:10 PM
Quote:
Originally Posted by lewdog (Post 10843368)
Wait, you don't trust research through Pubmed that's an actual controlled experiment but instead quote an article that cites some case from 1991!? Please go on and find me some useful research then that supports your claim.

I'll wait............
It had govt in the link—that's why. Plus there are other studies that contradict those. It's called contrary facts.

So when faced with contrary facts you have only a few ways to go since both can't be true. Either both are false, one is true or false or there's other data that is unknown.

Fire Me Boy! 08-23-2014 05:11 PM
Just a basic spaghetti and meat sauce.

http://tapatalk.imageshack.com/v2/14...18eaa5f9bb.jpg

BucEyedPea 08-23-2014 05:13 PM
Quote:
Originally Posted by Fried Meat Ball! (Post 10843369)
I won't agree to disagree on something that is factually inaccurate. But I won't argue about it anymore.

You're right on its effect on taste and texture on some foods. I wouldn't cook most protein in it, certainly not beef, pork, or chicken.
You don't have to but I am not going to debate it, which I thought you said at one point. I know you said that regarding safety but the nutrient issue falls under that for me.

I've already said, when there are contrary facts, which there are here, then I will stay away from using something.

I agree with about about cooking protein foods though. I never did that when I used them. That was one reason why I commented on the chicken nuggets....as they are a protein. ( and also nutrients)

lewdog 08-23-2014 05:15 PM
Quote:
Originally Posted by BucEyedPea (Post 10843374)
It had govt in the link—that's why. Plus there are other studied that contradict those. It's called contrary facts.

So when faced with contrary facts you have only a few ways to go since both can't be true. Either both are false, one is false or there's other data that is unknown.
Yea, it's a national archive of research literature.

I guess all those papers I wrote in graduate school citing studies from PubMed were pretty worthless. I'll let my professors know.

I'd love to be presented with a study that actually contradicts those facts instead of you just stating it does. I've yet to see any "contrary" facts on this subject. Clearly, something here is true.

Mennonite 08-23-2014 05:15 PM
I have never had "great" spaghetti. Every time I get it I think "This is good, but it could be better." My efforts to cook it myself have never turned out worth a damn. So I end up just using Prego or something.

BucEyedPea 08-23-2014 05:23 PM
Quote:
Originally Posted by lewdog (Post 10843390)
Yea, it's a national archive of research literature.

I guess all those papers I wrote in graduate school citing studies from PubMed were pretty worthless. I'll let my professors know.
Note that I said "on something like this."

Quote:
I'd love to be presented with a study that actually contradicts those facts instead of you just stating it does. I've yet to see any "contrary" facts on this subject. Clearly, something here is true.
There is and it's not just on nutrients but it was a paper given to me by my healthcare practitioner at the time, when I was using a microwave. There were even pictures of before and after chemical structure changes. She wanted me to stop using it. That was in 1996. Don't know if it's on the internet. And I am not going to get try and dig it out from some box somewhere for hours or days or argue in cooking thread.

You do it your way. I go my way on this ( not on flavor or texture). Is that okay with you?

BucEyedPea 08-23-2014 05:33 PM
Lew if you want some examples of mixed results on studies on nutrients regarding Microwaves there's Sisson's Daily Apple.

http://www.marksdailyapple.com/micro...#axzz3BGEBHjgj

cdcox 08-23-2014 07:58 PM
1 Attachment(s)
Mushroom risotto. I usually mix baby bellas and chantrells. No chantells at Fresh Market, so I tried dried morels. Probably not worth the cost, but this is a delicious dish.

Fire Me Boy! 08-23-2014 08:29 PM
Quote:
Originally Posted by cdcox (Post 10844448)
Mushroom risotto. I usually mix baby bellas and chantrells. No chantells at Fresh Market, so I tried dried morels. Probably not worth the cost, but this is a delicious dish.

Looks good!

RobBlake 08-23-2014 08:35 PM
edit

RobBlake 08-23-2014 08:42 PM
[IMG]http://img.photobucket.com/albums/v6.../IMG_06461.jpg[/IMG]

made some pork chops.. accidentlly scooped too much beans onto my plate ha.. anyways.. chops turned out so juicy and flavorful and first time tryin stubbs bbq sauce.. love it!

GloucesterChief 08-23-2014 09:15 PM
Quote:
Originally Posted by Mennonite (Post 10843391)
I have never had "great" spaghetti. Every time I get it I think "This is good, but it could be better." My efforts to cook it myself have never turned out worth a damn. So I end up just using Prego or something.
Canned tomato sauce = trash. Way too sweet to hide the unripe tomatoes.

Tomato gravy should be simple. Meat, tomato paste, tomato puree, basil, oregano, crushed garlic, water, and a little bit of salt and/or red pepper. Anything else complicates things.

BucEyedPea 08-23-2014 09:20 PM
Oh boy, my Sicilian family uses sweet sausage with fennel seed and meatballs to flavor their sauce...and a touch of sugar. ( which I don't use)

GloucesterChief 08-23-2014 09:31 PM
Quote:
Originally Posted by BucEyedPea (Post 10845022)
Oh boy, my Sicilian family uses sweet sausage with fennel seed and meatballs to flavor their sauce...and a touch of sugar. ( which I don't use)
The idea is that the meat flavors the sauce so using Italian sausage (my family prefers hot), ground beef, crab, meatballs or squid will have each sauce taste different.

That recipe is from the area around the bay of Naples.

RobBlake 08-23-2014 09:44 PM
spicy Italian sausage for spaghetti plus homemade red sauce... game winner

Fire Me Boy! 08-24-2014 05:00 AM
Quote:
Originally Posted by GloucesterChief (Post 10845012)
Canned tomato sauce = trash. Way too sweet to hide the unripe tomatoes.



Tomato gravy should be simple. Meat, tomato paste, tomato puree, basil, oregano, crushed garlic, water, and a little bit of salt and/or red pepper. Anything else complicates things.

You need wine. Tomatoes have alcohol-soluble flavor compounds.

Fire Me Boy! 08-24-2014 05:53 AM
I love leftover spaghetti (anyone other than me and my brother do spaghetti sandwiches?). Bu I have something special in store for today with the leftovers from last night. You'll have to wait for it.

BigMeatballDave 08-24-2014 06:35 AM
Quote:
Originally Posted by Fried Meat Ball! (Post 10845531)
I love leftover spaghetti (anyone other than me and my brother do spaghetti sandwiches?). Bu I have something special in store for today with the leftovers from last night. You'll have to wait for it.
Yes, and lasagna sandwiches too.

Haven't done it in years though.

Bufkin 08-24-2014 06:37 AM
**** those pork chops look good. I need to stop reading this thread when the cupboard is empty.

scho63 08-24-2014 07:56 AM
Quote:
Originally Posted by GloucesterChief (Post 10845012)
Canned tomato sauce = trash. Way too sweet to hide the unripe tomatoes.

Tomato gravy should be simple. Meat, tomato paste, tomato puree, basil, oregano, crushed garlic, water, and a little bit of salt and/or red pepper. Anything else complicates things.
Diced Yellow onion sauteed with the garlic is a MUST! Also some people will add a small amount of diced carrot at the same time.

Things like a little red wine, a touch of sugar, cooking the meatballs or sausage in the gravy can add extra depth to the sauce.

Many amateurs forget the tomato paste and they can't figure out why they have a watery sauce!

BucEyedPea 08-24-2014 08:05 AM
Yes scho, and always use not just a good olive oil but a real one.

Fire Me Boy! 08-24-2014 08:14 AM
Quote:
Originally Posted by scho63 (Post 10845598)
Diced Yellow onion sauteed with the garlic is a MUST! Also some people will add a small amount of diced carrot at the same time.

Things like a little red wine, a touch of sugar, cooking the meatballs or sausage in the gravy can add extra depth to the sauce.

Many amateurs forget the tomato paste and they can't figure out why they have a watery sauce!
I don't generally use the extra sugar, but the rest is good stuff.

Fire Me Boy! 08-24-2014 08:14 AM
Quote:
Originally Posted by BigMeatballDave (Post 10845541)
Yes, and lasagna sandwiches too.

Haven't done it in years though.
How in the **** have I never thought of this?!?!?!

GloucesterChief 08-24-2014 08:24 AM
Quote:
Originally Posted by scho63 (Post 10845598)
Diced Yellow onion sauteed with the garlic is a MUST! Also some people will add a small amount of diced carrot at the same time.
Our family doesn't saute the garlic, add it after the tomato paste, puree, and water along with the basil and oregano. Let the long simmer take care of it.

Quote:
Things like a little red wine, a touch of sugar, cooking the meatballs or sausage in the gravy can add extra depth to the sauce.
Cooking the meat in the sauce yes. The other stuff? No. The basil should add enough sweetness to the sauce and if you are cooking crab? Adding any more sugar would make it way too sweet.

Quote:
Many amateurs forget the tomato paste and they can't figure out why they have a watery sauce!
Well, the paste and puree combination is southern Italian while the chunky sauce is northern. So someone who is used to cooking northern could mess up and just do the puree.

BigMeatballDave 08-24-2014 08:24 AM
Quote:
Originally Posted by Fried Meat Ball! (Post 10845612)
How in the **** have I never thought of this?!?!?!
I was usually under the herbal influence. :D

ptlyon 08-24-2014 10:44 AM
Just got some five spice at the store after seeing it on various shows as an impulse item.

Searched the interwebs a little... Anyone here have recipes or ideas on how to use it?

(any ass references can be disregarded now)

Thanks!

Fire Me Boy! 08-24-2014 11:43 AM
What's for dinner? Here's mine... (Part 2)
 
Behold, my friends: Spaghetti pot pie.

http://tapatalk.imageshack.com/v2/14...d4eddcbf7d.jpg

That's leftover spaghetti, 5-cheese blend, and puff pastry that's been basted with garlic butter.

Donger 08-24-2014 02:38 PM
Quote:
Originally Posted by BucEyedPea (Post 10843233)
So where is the evidence?

In 1991, there was a lawsuit in Oklahoma concerning the hospital use of a microwave oven to warm blood needed in a transfusion. The case involved a hip surgery patient, Norma Levitt, who died from a simple blood transfusion.


It seems the nurse had warmed the blood in a microwave oven. This tragedy makes it very apparent that there's much more to "heating" with microwaves than we've been led to believe. Blood for transfusions is routinely warmed, but not in microwave ovens. In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.


It's very obvious that this form of microwave radiation "heating" does something to the substances it heats. It's also becoming quite apparent that people who process food in a microwave oven are also ingesting these "unknowns"....

Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body.

http://foodmatters.tv/articles-1/wha...to-your-health
Microwaves work differently than a conventional heat source.
LMAO

You were told last time.

Donger 08-24-2014 02:40 PM
Quote:
Originally Posted by BucEyedPea (Post 10843176)
Who buys uncooked frozen seafood or who would freeze fresh seafood?
It should only be bought fresh on the day you're going to eat it ideally.
The texture and flavor changes and not for the better.

Only think I'd eat frozen fish when it's something like fish sticks as a quickie meal.
:spock:

Because not everyone has access to fresh seafood.

Donger 08-24-2014 02:42 PM
My etoufette was way too hot... Damn, there goes $30 worth of shrimp.

I've never cooked with Tabasco before.

In58men 08-24-2014 02:43 PM
Quote:
Originally Posted by Donger (Post 10846608)
My etoufette was way too hot... Damn, there goes $30 worth of shrimp.

I've never cooked with Tabasco before.
You should have followed Emeril's recipe brah

BigMeatballDave 08-24-2014 02:51 PM
Quote:
Originally Posted by Fried Meat Ball! (Post 10845975)
Behold, my friends: Spaghetti pot pie.

http://tapatalk.imageshack.com/v2/14...d4eddcbf7d.jpg

That's leftover spaghetti, 5-cheese blend, and puff pastry that's been basted with garlic butter.
Awesome

Simply Red 08-24-2014 03:03 PM
I botched a Low Country boil once for about 25 people - It was an embarrassing & costly error.

In58men 08-24-2014 03:04 PM
Quote:
Originally Posted by Simply Red (Post 10846688)
I botched a Low Country boil once for about 25 people - It was an embarrassing & costly error.
Lol, how did you manage that one?

Simply Red 08-24-2014 03:04 PM
Donger do you ever watch The Naked Chef?

Very good Chef.

You'd like him because he cooks all sorts of food and speaks in that rubbish
you all call English.

Ha, I'm joking - Brits speak a truer and much clearer English than most of America.

Stewie 08-24-2014 03:07 PM
Quote:
Originally Posted by BucEyedPea (Post 10839095)
Why not your Flavoware thingamabob? Is there a difference in the outcome you wanted.
I wasn't sure of my schedule that day, so I used the crock pot. That gives a lot of leeway as to when to eat. I just put everything in the crock that morning and set on low for 8 hours. It then switches to "warm" after that. Turned out great.

The Flavorwave is like an oven except it cooks faster. It serves its purpose and quite well. I use it when I'm home and can tend to all aspects of dinner.

Simply Red 08-24-2014 03:08 PM
Quote:
Originally Posted by Ben N 58men (Post 10846695)
Lol, how did you manage that one?
I just had some order of things wrong - that I'd plopped into the broth.

It was just pressure of cooking for so many - I free styled it w/o a recipe.

I think if I re-attempted I'd be okay and learn. But basically I'd added the seafood far too early and had used an overly intense heat source, I actually
prepared this nightmare outdoors over a turkey fryer set up, It was about 7 gallons I guess.

Meh. But yeah - asked to do it now - I'd be much more methodical w/ order of dropping certain ingredients, etc etc... Hopefully that made some sense.

Donger 08-24-2014 03:23 PM
Quote:
Originally Posted by Simply Red (Post 10846696)
Donger do you ever watch The Naked Chef?

Very good Chef.

You'd like him because he cooks all sorts of food and speaks in that rubbish
you all call English.

Ha, I'm joking - Brits speak a truer and much clearer English than most of America.
No.

Buzz 08-24-2014 04:12 PM
Baked chicken, cheesy potatoes.

Ming the Merciless 08-24-2014 04:17 PM
doing pulled pork

been cooking since the earthquake about 4 AM on low in the crock pot

smells ****ing good

wife just made cole slaw and I got some nice onion buns

gonna crack open a marlstone and maybe a duckhorn

Buzz 08-24-2014 04:37 PM
Quote:
Originally Posted by Pawnmower (Post 10847004)
doing pulled pork

been cooking since the earthquake about 4 AM on low in the crock pot

smells ****ing good

wife just made cole slaw and I got some nice onion buns

gonna crack open a marlstone and maybe a duckhorn

I should use the crock pot more.

GloryDayz 08-24-2014 05:05 PM
Teriyaki chicken, stuffed shrooms, and asparagus. Oh, and a Grolsch... Memory lane right there..

http://tapatalk.imageshack.com/v2/14...7699314321.jpg

R8RFAN 08-24-2014 06:18 PM
I made a corned beef brisket in the pressure cooker and made Reuben sammiches today...

No pics

In58men 08-24-2014 07:58 PM
Quote:
Originally Posted by GloryDayz (Post 10847086)
Teriyaki chicken, stuffed shrooms, and asparagus. Oh, and a Grolsch... Memory lane right there..

http://tapatalk.imageshack.com/v2/14...7699314321.jpg
You're moving up in my ranks for top presentations.


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