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I have a bunch of extra sauce/topping made of sliced red onion, chopped bacon and beer. What's the best thing to put it on? Already had it on rockfish (delicious). VVV I'm hungry again already... Although unless I'm wrong, you're saying "It's good on everything, stupid." Mozi fucked around with this message at 04:22 on Sep 20, 2011 |
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Sep 20, 2011 02:23
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edit: taking this to the product recommendation thread
Mozi fucked around with this message at 20:29 on Sep 22, 2011 |
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Sep 22, 2011 20:08
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Whenever I'm cooking raw meat or fish, or meat that needs to be cooked before eating, like bacon, I get kind of obsessive with handwashing and I think I'm overdoing it a bit (though I know it can't hurt). After I put a steak in the pan, after I touch bacon, after I touch anything that's already in the pan, basically any time I touch something that's not fully cooked. And there's the whole "can I use the same tongs I used to put something raw in the pan to take that thing out of the pan when it's cooked?" What, exactly, is important in these situations?
Mozi fucked around with this message at 23:11 on Oct 11, 2011 |
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Oct 11, 2011 22:59
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I have .72lb of lamb breast for myself tonight and was thinking a simple braise would be the way to go. I do not have a cast iron lid for my cast iron pan, however (which would be my closest approximation of a dutch oven). What is the way to go here?
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Oct 27, 2011 19:10
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Iron Chef Ricola posted:You can braise stuff in any container, I use a cake pan with aluminium foil on top of it sometimes. Thanks, I put tin foil over it and a cookie pan over that for good measure. I think I may have used too much wine but...
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Oct 27, 2011 21:35
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