From: WoodsChick on 28 Jan 2010 18:24
On Jan 28, 6:43 am, Tiago <diariodastril...(a)gmail.com> wrote:
> On Jan 28, 10:42 am, "john" <john...(a)g-male.comm> wrote:
> > i'm more of a chemist than a cook,
> cooking *is* chemistry!
That was my exact thought, Tiago! I even had the little asterisks
around the word "is" when I said it to myself in my head <G>
> -- T
Tami the chemist
From: john on 28 Jan 2010 19:33
college roommate of mine owned a few thousand acres of apple trees
we had a jug for on top of the fridge in the fridge & in the freezer...
<feeder jug, beverage, & sipping jug>
the stuff that didn't freeze would give you two hats
on the bed post in no time <grin>
"I wasn't always a preacher" quick & the dead
"sturd" <mikesturdevant127(a)hotmail.com> wrote in message
> john distills:
>> except the beakers don't go flying across the room in a "controlled"
> We did some Great Lakes Dortmunder a couple years ago. Tasted like
> a fine bourbon cut with acetone.
> Go fast. Take chances.
> Mike S.
From: john on 28 Jan 2010 19:36
"The Real Bev" <bashley101+es(a)gmail.com> wrote in message
> On 01/27/2010 04:38 PM, Whelan - '02 200exc (x2) & '04 MTD 38 wrote:
>> Lastly, Wal-Mart has a huge selection of sugar-free chocolates, some
>> of which are awesome. The only side effect I've noticed is they act
>> as a laxative. Maybe a good gift to incorporate in colonoscopy prep?
> Bite your tongue. Now do it again. Now chew.
> Cheers, Bev
> Far away in a strange land
dang women remind me not to miff you off...
<some how walmart, chocolate & colonoscopies
doesn't sound like a good combo>
in lala land
From: Tiago on 29 Jan 2010 07:54
On Jan 28, 5:28 pm, The Real Bev <bashley101...(a)gmail.com> wrote:
> On 01/28/2010 06:43 AM, Tiago wrote:
> > On Jan 28, 10:42 am, "john"<john...(a)g-male.comm> wrote:
> >> i'm more of a chemist than a cook,
> > cooking *is* chemistry!
> If it tastes like the chem lab smells, you're doing it wrong.
and what if it's like the original Chinese food cooked in China? The
smell is awful, but the taste is good.
which remembers me. I have to make a batch of spinach roll. Have been
a long time I don't make it...
1 -> cook spinach in steam (never in water because the good stuff is
washed away). clip the hard parts out, keep only tender, soft spinach
2 -> blend vine ripened fresh tomatoes in a food processor. make a
puree out of it. don't forget to add a little salt and pepper.
3 -> go to the market and buy those fresh pasta disks... I have no
idea how it's called in english, but the intended use is to make this:
usually is on the same section of butter and cheese, refrigerated
dairy, the packaging is like this:
I suspect you can use fresh lasagna pasta, square, but in any way, use
fresh refrigerated pasta.
4 -> while you're at the market, buy any easily melting cheese. I
don't like cheddar, I like a white cheese that comes in a glass cup,
same texture as cheddar but much better tasting (less salty and less
weird-yellow). I'm aware that europeans and americans are crazy about
cheddar and I have done that with cheddar too. works.
5 -> Fill the pasta disks/squares with spinach and cheese and make a
roll out of it. repeat until all spinach is used.
6 -> When you finish rolling the spinach rolls, lay half of the tomato
puree on a glass oven approved thingy like this that I also don't know
how to call in english:
7 -> place the spinach rolls over the tomato bed and cover with the
remaining tomato puree. sprinkle fresh basil on top. grated parmesan
cheese might be a nice thing to put on top. be creative!
8 -> put on hot oven for about 15-20 minutes. The tomato will boil,
cook the pasta and melt the cheese, the tomato puree will thicken...
hmmm, *delicious*. and smells good too, if you *don't* use nasty
From: dsc-ky on 29 Jan 2010 08:29
> 3 -> go to the market and buy those fresh pasta disks... I have no
> idea how it's called in english, but the intended use is to make this:http://www.cucabrazuca.com/wp-content/uploads/2008/06/pastel_lowres.jpg
> usually is on the same section of butter and cheese, refrigerated
> dairy, the packaging is like this:http://www.robertos.com.br/produtos/massa_pastel_01.jpg
> I suspect you can use fresh lasagna pasta, square, but in any way, use
> fresh refrigerated pasta.
Are they just flour shells like for burritos?