(no subject)

[sorcyress]

Some cooking notes from the last several days:

Nachos:
Lettuce should not go in the microwave. Chips should not go in the microwave for longer than *maybe* thirty seconds, and probably better cap it at fifteen. Seriously, about the only thing to go in the microwave is the meat if you have some, the salsa, and the cheese.

(Future order to try: Meat, salsa, until warm, add chips and cheese, give 'er fifteen more seconds *then* add lettuce and sour cream and devour. Will probably taste better.)

Also, if the only salsa in the fridge is medium, but you *have* mild in the pantry, you are allowed to open the mild, you know. It will taste better all around.

Milk goes really well with nachos, keep up the good work.

French Toast:
Do not undercook! Seriously, undercooked french toast tastes *nasty!*

Look, use the good little t-fal frying pan. Cook one handed --don't even bother with a spatula. When the toast stops sticking to the pan, it's ready to flip/done. It's brilliantly easy, mmkay?

Flipping french toast is really easy and makes me feel impressive.

CRACKING EGGS ON THE COUNTER INSTEAD OF THE SIDE OF THE BOWL IS SO AWESOME YOU GUYS!

Pasta:
Hon, if you're the one making the pasta, you get to pick what goes in the sauce, yes, even if you're outvoted two to one.

That being said, mushrooms are probably much better as part of the sauce then as a garnish. Just saying. Maybe try again tomorrow? Ignore the haters who don't want delicious fungus in their sauce. It's good for them.

Waffles:
The waffle iron is not non-stick you [badwords¹]. Next time, use the pam, and we'll see how it goes from there.

Pancakes:
Again, if you're using the tiny t-fal god, go ahead and just assume that the pancake is cooked when it stop sticking to the pan. I didn't actually get to nom on any of these pancakes, so I don't know how they turned out, or have any other advice.

General:
You are kindof a whore for that little frying pan aren't you? Not that I really blame you --it works like a dream, especially for breakfast foods, but still. Huh.

Chris's law of cleaning continues to work like a dream. If you clean the dishes while they're still hot, you don't even have to scrub. It's brilliant.

***

New Methods of Rationality chapter is up! Go here!

~Sor
MOOP!

1: "dumb cunt" technically. Why my brain thinks it can get away with that sort of misogynistic bullshit is beyond me, but there we go. I've given it a proper talking to, don't you worry.

Comments

[merseine0613.livejournal.com]

Try using the waffle iron to cook a spoonful of raw cookie dough. You get 2 minute cookies!

But yeah - use the pam. :)

[kdsorceress.livejournal.com]

O.O

I am going to try this at my earliest convenience!

~Sor

[macaroniandtuna.livejournal.com]

If you clean the dishes while they're still hot, you don't even have to scrub.

A warning, though: Never ever ever do this with a dish made of ceramic or glass. It'll shatter when it comes into contact with water that's not at the same temperature it is.

And hey I assisted in the cooking of the pasta, and you did ask about the mushrooms.

[kdsorceress.livejournal.com]

I never would. I always let the pot cool for at least a minute or two before actually scrubbing.

~Sor

[macaroniandtuna.livejournal.com]

Good. But even something like setting a hot glass/ceramic dish on a wet counter can be enough to make it shatter. Gotta be careful, y'know.

[swingerzetta.livejournal.com]

as far as nachos goes, this is one dish that I really think benefits from being cooked in the oven. it works in microwaves, sure, but with the cheese (also, layer the cheese. chips, cheese, chips, toppings, cheese) a few minutes under the broiler gives awesome results.

French toast is perhaps my favorite thing to make for myself. Best results for me come from using butter, and waiting until the butter has just started to turn brown before actually putting the toast in the pan.

[kdsorceress.livejournal.com]

Oooo, yum! I've taken to heating the pan before putting ingredients in it, and it makes a world of difference --I've never cooked eggs so quickly in my life.

Oooooooo. Oven nachos could be grand, yes.

~Sor

[blaisepascal]

There's a rule of thumb which goes "Hot pan, cold oil, and your food will never stick." The rule of thumb works, but is wrong. Professionals know it's hot pan, hot oil, but the rule works because when you put cold oil in a hot pan, the oil is hot before you put anything else in.

So, yeah, heating the pan before putting ingredients in it would make a world of difference.

[lyrwen.livejournal.com]

Yay! Well done! :D

Best not to microwave the meat *breaks down sobbing in the corner* It's blasphemous and also kinda food poisoningy, I think.

[kdsorceress.livejournal.com]

Pfah. The microwave is for making delicious things. Trashy and bad for you delicious things, but delicious nontheless.

Also, I would use the nukerwave to reheat --actual cooking of meat happens in a frying pan.

~Sor

[lyrwen.livejournal.com]

Oh, thats okay then.

[marcmagus]

How would cooking meat in the microwave cause food poisoning?

[lyrwen.livejournal.com]

No idea. But apparently it's a bad idea. Or that's what my mother always told me. But then...

[lyrwen.livejournal.com]

I take it back. Apparently microwaving meat won't kill you at all! Apologies for spreading false information there.

[whimmydiddle.livejournal.com]

T-fal. Thank you. I knew there was something other than Teflon that I need to look into. Couldn't remember the name. New stove will have a glass cooktop, so I had to give away my cast iron.

[nurrynur.livejournal.com]

*huuuuuuuuuuuug*

miss you

[mekthehatter.livejournal.com]

I forget to pam the waffle iron all the time. I think I did so while you were here, even. You'd think I'd learn.