The Cellar - Pro tip

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- - Pro tip (http://cellar.org/showthread.php?t=25607)

BigV	07-05-2013 11:00 AM

1 Attachment(s)

Quote:

Originally Posted by BigV (Post 865171)

Protip: To sew straight lines, use a straight needle. To sew curved lines, use a straight needle (surprise protip!).

seems I forgot to include the picture of the point of my epiphany. Here ya go:

Attachment 44602

zippyt

07-05-2013 07:14 PM

Wellthere's yer problem !!!!

Griff

07-06-2013 06:43 PM

You mean doin woman's work? I kid I kid!

limegreenc

07-06-2013 09:02 PM

Toss the rice, use quinoa instead

Seeing that rice is basically sugar, and lands in my ass, I've been using quinoa since the winter. In Canada it's almost $5 for about a pound at the bulk food store. Easy to cook in any pot/rice cooker, and has something like 56% of the recommended daily protein.
Cook the same as rice; 1 cup quinoa 2 cups water. Rise quinoa in strainer for 2 minutes before adding to pot. Add as substitute for pasta, in salads. I've seen burgers, but it looks messy.
Delicious when seasoned, filling and my ass thanks me.

Without music, life would be a mistake.”
― Friedrich Nietzsche

Urbane Guerrilla

07-08-2013 09:29 PM

Quinoa works with two volumes of stock, too. Comes out flavored like a pilaf.

BigV	07-08-2013 09:33 PM

come back and play with us UG, pleeeaaaaase?

footfootfoot

07-11-2013 06:57 PM

Quote:

Originally Posted by BigV (Post 809099)

Question: How can you tell the doneness of a steak?

Answer: Use The Rule of Thumb

By probing the surface of the steak as it is cooking you can tell how firm the meat feels. The firmer the meat, the more well done. The art is in knowing how each level of doneness feels. Try this: Loosely touch one of your fingers to your thumb: forefinger for rare, middle finger for medium rare, ring finger for medium, and pinky finger if you like your steak well done.

The tension in your muscle below the thumb should resemble the toughness of the steak you want to cook.

But remember, the steak will continue to cook as long as 5 minutes after you remove it from direct heat. Aim for undercooked. You can't uncook a steak once it's overcooked.

Like this:

Attachment 38502

Doesn't work. I jabbed the meat thermometer into that part of my palm and no matter how long I left it in it still read 98.6°

:mad:

glatt

07-11-2013 07:20 PM

We have a nice quick read digital meat thermometer, and since we got that, I have pretty much never had a tough piece of meat. Especially good for a boneless chicken breast.

BigV	07-11-2013 09:04 PM

Quote:

Originally Posted by footfootfoot (Post 870011)

Doesn't work. I jabbed the meat thermometer into that part of my palm and no matter how long I left it in it still read 98.6°

:mad:

I bet you're well and truly done now!

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