Trying to use the cookbooks - Page 2

bbro · 08-10-2010, 08:15 AM

Ok, so I must be stupid or something because I can't imbed a photo using a URL, can anyone help?

bbro · 08-10-2010, 08:18 AM

Got it!

(From New Vegetarian Cuisine)

Ingredients:

Finished:

Finished Zoom:

bbro · 08-10-2010, 08:22 AM

(From Betty Crocker Quick and Easy)

Ingredients:

Finished:

Dinner!!

I absolutely LOVED the chicken. I didn't use all the mustard called for though. My first risotto is ok. I had some crunchy rice, but I don't think the instructions were that good. I have another, traditional recipe I will try and see if it is better. Sorry the pictures aren't that great, but I am not that great of a photographer

And apparently my shaking interferes with clear pictures. I think I am getting slightly better though.

classicman · 08-10-2010, 08:22 AM

go advanced and hit the paperclip

above to attach an image on your comp OR
hit this lil picture box

above and enter the URL.

NEVERMIND!

classicman · 08-10-2010, 08:25 AM

OK that looks freakin awesome! Where is the recipe? I am all in for makin' that this weekend.

bbro · 08-10-2010, 08:30 AM

Recipes - I didn't put these in my flickr public account because of the whole copyright thing, but I will put them here

classicman · 08-10-2010, 12:13 PM

cool - thanks

bbro · 08-11-2010, 01:14 PM

Welcome

Next up is going to be Happy Union from my Chinese cookbook. I just have to figure out what oil to use since all I have is olive oil which isn't good for high heat.

Pete Zicato · 08-11-2010, 01:19 PM

peanut oil is one option.

classicman · 08-11-2010, 01:20 PM

Quote:

Originally Posted by Pete Zicato

peanut oil is only option.

seconded - Peanut is the best unless you have an allergy... Use it exclusively in the deep fryer.

bbro · 08-12-2010, 09:44 AM

I'm not going to be deep frying anything. I was thinking of using Canola oil since it really doesn't have a flavor. There are A LOT of ingredients in this recipe and I don't want to add another flavor with the oil. What do you think?

Pete Zicato · 08-12-2010, 10:06 AM

I use peanut oil when making stir-fry. A lot of Asian recipes seem to call for it, but I never noticed it having a particular flavor.

But you should be able to use canola or vegetable oil for most kinds of frying. I think most oils work except olive oil.

Undertoad · 08-12-2010, 10:13 AM

It's all about the oil smoke points

sad_winslow · 08-12-2010, 12:43 PM

olive oil works just fine for pan frying and sauteeing, but watch the temperature. and it's a bit of a shame to use a good extra virgin. the flavors that make EV unique will fade and it can end up tasting like one of the (perfectly fine) cheap grades recommended for frying, except it'll have a lower smoke point so you're slightly more likely to catch it on fire. plus it's sort of like frying money.

bbro · 08-18-2010, 09:43 AM

I will be posting the Happy Union stuff tomorrow as I am cooking it tonight.

I am also going to be making beef stroganoff this weekend. My question is this: it calls for Worcestershire sauce but only 1/4 tsp. Would it be bad if I leave it out? How about replacing it with balsamic vinegar. I don't want to change too much since I may already by leaving out the mushrooms - can't stand them.

08-10-2010, 08:18 AM	#17
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Risotto Got it! (From New Vegetarian Cuisine) Ingredients: Finished: Finished Zoom: Last edited by bbro; 08-10-2010 at 09:33 AM.

08-10-2010, 08:22 AM	#18
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Chicken! (From Betty Crocker Quick and Easy) Ingredients: Finished: Dinner!! I absolutely LOVED the chicken. I didn't use all the mustard called for though. My first risotto is ok. I had some crunchy rice, but I don't think the instructions were that good. I have another, traditional recipe I will try and see if it is better. Sorry the pictures aren't that great, but I am not that great of a photographer And apparently my shaking interferes with clear pictures. I think I am getting slightly better though. Last edited by bbro; 08-10-2010 at 09:34 AM.

08-10-2010, 08:22 AM	#19
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	go advanced and hit the paperclip above to attach an image on your comp OR hit this lil picture box above and enter the URL. NEVERMIND! __________________ "like strapping a pillow on a bull in a china shop" Bullitt

08-10-2010, 08:25 AM	#20
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	OK that looks freakin awesome! Where is the recipe? I am all in for makin' that this weekend. __________________ "like strapping a pillow on a bull in a china shop" Bullitt

08-10-2010, 08:30 AM	#21
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Recipes - I didn't put these in my flickr public account because of the whole copyright thing, but I will put them here Attached Images

08-10-2010, 08:15 AM	#16
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Ok, so I must be stupid or something because I can't imbed a photo using a URL, can anyone help?

08-10-2010, 12:13 PM	#22
classicman barely disguised asshole, keeper of all that is holy. Join Date: Nov 2007 Posts: 23,401	cool - thanks __________________ "like strapping a pillow on a bull in a china shop" Bullitt

08-11-2010, 01:14 PM	#23
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	Welcome Next up is going to be Happy Union from my Chinese cookbook. I just have to figure out what oil to use since all I have is olive oil which isn't good for high heat.

08-11-2010, 01:19 PM	#24
Pete Zicato Turns out my CRS is a symptom of TMB. Join Date: Jan 2010 Location: Chicago suburbs Posts: 2,916	peanut oil is one option. __________________ Talk nerdy to me.

08-12-2010, 09:44 AM	#26
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I'm not going to be deep frying anything. I was thinking of using Canola oil since it really doesn't have a flavor. There are A LOT of ingredients in this recipe and I don't want to add another flavor with the oil. What do you think?

08-12-2010, 10:06 AM	#27
Pete Zicato Turns out my CRS is a symptom of TMB. Join Date: Jan 2010 Location: Chicago suburbs Posts: 2,916	I use peanut oil when making stir-fry. A lot of Asian recipes seem to call for it, but I never noticed it having a particular flavor. But you should be able to use canola or vegetable oil for most kinds of frying. I think most oils work except olive oil. __________________ Talk nerdy to me.

08-12-2010, 10:13 AM	#28
Undertoad Radical Centrist Join Date: Jan 2001 Location: Cottage of Prussia Posts: 31,423	It's all about the oil smoke points

08-12-2010, 12:43 PM	#29
sad_winslow Big McLargeHuge Join Date: Jun 2010 Location: california, USA Posts: 203	olive oil works just fine for pan frying and sauteeing, but watch the temperature. and it's a bit of a shame to use a good extra virgin. the flavors that make EV unique will fade and it can end up tasting like one of the (perfectly fine) cheap grades recommended for frying, except it'll have a lower smoke point so you're slightly more likely to catch it on fire. plus it's sort of like frying money.

08-18-2010, 09:43 AM	#30
bbro Insert witty comment here Join Date: May 2004 Location: Raleigh, NC Posts: 2,182	I will be posting the Happy Union stuff tomorrow as I am cooking it tonight. I am also going to be making beef stroganoff this weekend. My question is this: it calls for Worcestershire sauce but only 1/4 tsp. Would it be bad if I leave it out? How about replacing it with balsamic vinegar. I don't want to change too much since I may already by leaving out the mushrooms - can't stand them.

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