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On April 18 2012 13:57 Torte de Lini wrote:Show nested quote +On April 18 2012 06:50 JingleHell wrote:
Reminds me of this place I ate at in Colorado one time. Lamb chops, smothered in onions that were sauteed in grenadine. A cheese platter, some flatbread, and a couple of nice glasses of wine.
A good foodgasm is absolutely amazing for the soul sometimes.
I could go for some lamb chops. I love lamb, but sometimes it gets a bit too... tender? I think that's the word. Too loose. God that sounds so good right now. I totally agree.
Oh yeah, lamb is awesome. You didn't actually have to reply to me. But yeah, it can be annoying if it falls off the fork from being too tender. But when it's just right, it's SO amazing.
Of course, I love all food. Right now I just finished making some scrambled eggs for breakfast for me and my son. Mmm, eggs.
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On April 18 2012 22:48 JingleHell wrote:Show nested quote +On April 18 2012 13:57 Torte de Lini wrote:On April 18 2012 06:50 JingleHell wrote:
Reminds me of this place I ate at in Colorado one time. Lamb chops, smothered in onions that were sauteed in grenadine. A cheese platter, some flatbread, and a couple of nice glasses of wine.
A good foodgasm is absolutely amazing for the soul sometimes.
I could go for some lamb chops. I love lamb, but sometimes it gets a bit too... tender? I think that's the word. Too loose. God that sounds so good right now. I totally agree. Oh yeah, lamb is awesome. You didn't actually have to reply to me. But yeah, it can be annoying if it falls off the fork from being too tender. But when it's just right, it's SO amazing. Of course, I love all food. Right now I just finished making some scrambled eggs for breakfast for me and my son. Mmm, eggs.
I like Lamb more than steak sometimes. I just cna't eat thick meat because it irritates my gums T______T
Oh shi, scrambled eggs. Do you do yours in a special way?
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Well, aside from using more butter than I really need in the pan, scrambling them soft with salt and pepper, nothing super special, no.
My main trick for getting them soft is to use smallish diameter pan, taller pan, over high-medium heat. Then, I can stir quicker with a spatula while they cook. When they're just BARELY still a touch too runny, pick the pan up off the heat and continue stirring, so that the last bits of heat retained in the bottom of the pan go to getting them fully cooked.
This leaves them just barely above runny, but still done, incredibly soft and fluffy. My kid LOVES them that way. Occasionally adding just a touch of sharp cheddar is good too.
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Do you add milk to your eggs or Mayo? I do that and it makes them extra fluffy. I'm still trying to find the right proportion so it doesnt make them drip liquid.
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Nah, just the extra butter for me. I do about 2.5x what I need to just barely coat the bottom of the pan, which can have a similar effect if overdone. But that's just personal preference, mostly. I like the fats and the flavor from the butter, personally.
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Me too, I used margarine however. I find butter not strong enough :x
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All preference, I suppose. Are you using salted or unsalted butter? Salted really makes a big taste difference to me.
Plus I like animal fats.
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On April 19 2012 04:00 JingleHell wrote:
All preference, I suppose. Are you using salted or unsalted butter? Salted really makes a big taste difference to me.
Plus I like animal fats.
Typically salted.
and I've never used animal fat. I'm having trouble cooking bacon however.
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On April 19 2012 04:01 Torte de Lini wrote:Show nested quote +On April 19 2012 04:00 JingleHell wrote:
All preference, I suppose. Are you using salted or unsalted butter? Salted really makes a big taste difference to me.
Plus I like animal fats. Typically salted. and I've never used animal fat. I'm having trouble cooking bacon however.
Uhm, I think butter counts as an animal fat, doesn't it? Or am I getting my terms mixed up because the alternative is vegetable oil based stuff?
And what kind of trouble cooking bacon? And what kind of bacon? I actually cook my bacon in butter too. It's kind of my preferred cooking fat.
The trick to bacon for me is to cook over a lower heat and take my time with it. Avoids searing up the outside before it gets cooked through. I like it cooked through but not too crispy. Kinda tricky.
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I dunno, I'm no chef 
for Bacon, I typically get them either crunchy, all shriveled up or just nasty looking. They never come up good T_T
I cook them on a 4 or 5 on the stove. I don't let them touch one another and try and keep a good number on the pan.
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On April 19 2012 04:28 Torte de Lini wrote:I dunno, I'm no chef for Bacon, I typically get them either crunchy, all shriveled up or just nasty looking. They never come up good T_T I cook them on a 4 or 5 on the stove. I don't let them touch one another and try and keep a good number on the pan.
Well, I mostly just cook it low-ish and flip it a lot. I also buy fairly thick bacon (by US standards, since our "thick" bacon is most of the worlds "scrawny bitch" bacon).
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torte loves jinglehell :x
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Mm, not quite. But I will take note of his cooking style.
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Well, by my standards, with my personality, people being reasonably ambivalent towards me damn near counts as love.
If you go on a scale, anyways.
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Torte great blog... bad 20,000th post  . I was so hoping... and so.... disappointed.
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On April 26 2012 10:01 3FFA wrote:Torte great blog... bad 20,000th post . I was so hoping... and so.... disappointed.
In due time.
Remember, I made my 10,000th post when I was at 12,000. There's a reason for this.
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On April 26 2012 12:54 Torte de Lini wrote:Show nested quote +On April 26 2012 10:01 3FFA wrote:Torte great blog... bad 20,000th post . I was so hoping... and so.... disappointed. In due time. Remember, I made my 10,000th post when I was at 12,000. There's a reason for this.
Is this going to be another "Torte's post count makes as much sense as a Time Lord's family tree" type things?
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It's something similar in guidance as the first one.
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Not quite no, but within the section.
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EPT
