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Oct 7, 2022 - 4:09:33 PM
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STUD

USA

36726 posts since 3/5/2008

When dressing raw veg with a simple oil and vinegar, add the vinegar first. It will absorb into the veggies and flavor them, whereas the oil will coat them and prevent absorption.

What tips and tricks do you have?
Liz

Oct 7, 2022 - 4:13:38 PM

2157 posts since 11/17/2018

Instead of using butter on the outside of the bread for grilled cheese sandwiches, use mayonaisse.

Oct 7, 2022 - 4:14:46 PM

STUD

USA

36726 posts since 3/5/2008

She's got ah million of'em fellers..!

Tips...i mean..

All of'em ...

Pretty....not too bad... ;0)

Oct 7, 2022 - 4:16:05 PM

STUD

USA

36726 posts since 3/5/2008

quote:
Originally posted by OldNavyGuy

Instead of using butter on the outside of the bread for grilled cheese sandwiches, use mayonaisse.


I have never tried that but ..i'm game.. :0)

Oct 7, 2022 - 4:18:13 PM
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11535 posts since 8/22/2006

One trick I’ve learned after almost 30 years with my Wife. Let her do the cooking she’s better at it than I am.

Oct 7, 2022 - 5:40:08 PM
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STUD

USA

36726 posts since 3/5/2008

Put the olive oil on the sreak...instead of the pan to sear.....

N..the pan must be ..Smokin Hot...cast iron...

Oct 7, 2022 - 6:43:47 PM

Brian T

Canada

19493 posts since 6/5/2008

Cesar Salad made with fresh-washed Romaine lettuce.

Tear up the wet lettuce and sprinkle generously with grated parmesan cheese.
That dries the lettuce ("powders its behind") so the oily CS dressing will stick to the lettuce.

Oct 7, 2022 - 6:56:27 PM

Cyndy

USA

650 posts since 3/2/2010

I used to drain pasta by pouring the water and the contents of the pot into a colander which I tried to hold up over the sink because it seemed like setting down would be potentially unsanitary.) Not anymore. I now nest the colander into the pot, hold it firmly in place, and tip the pot over to drain the water. SO much easier!

Oct 8, 2022 - 4:28:15 AM

4300 posts since 4/29/2012

quote:
Originally posted by Cyndy

I used to drain pasta by pouring the water and the contents of the pot into a colander which I tried to hold up over the sink because it seemed like setting down would be potentially unsanitary.) Not anymore. I now nest the colander into the pot, hold it firmly in place, and tip the pot over to drain the water. SO much easier!


Even easier to make sure the sink is clean and use the colander as intended.

Oct 8, 2022 - 4:34 AM
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slammer

USA

3831 posts since 12/30/2008

Try cooking dinner and having it ready before cocktail hour………that way you don’t have to try and remember what you were having for dinner!!! Just sayin !!!
Slammer!!!

Oct 8, 2022 - 4:37:04 AM
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STUD

USA

36726 posts since 3/5/2008

quote:
Originally posted by AndrewD
quote:
Originally posted by Cyndy

I used to drain pasta by pouring the water and the contents of the pot into a colander which I tried to hold up over the sink because it seemed like setting down would be potentially unsanitary.) Not anymore. I now nest the colander into the pot, hold it firmly in place, and tip the pot over to drain the water. SO much easier!


Even easier to make sure the sink is clean and use the colander as intended.


Matter of opinion..

I rather like her method...

N..me sink is clean.. ;0)

Oct 8, 2022 - 4:47:29 AM
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Players Union Member

Texasbanjo (Moderator)

USA

27962 posts since 8/3/2003

quote:
Originally posted by STUD

Put the olive oil on the sreak...instead of the pan to sear.....

N..the pan must be ..Smokin Hot...cast iron...


That works fine.  Sear the steak on one side for a couple of minutes until it's nice and dark brown, turn it over and sear the other side for about a minute, then put the skillet in the oven at 400 for 10 minutes.  I lightly cover it with foil.  It should be medium done.  Check it with your finger.  Press down and if it comes back up quickly, it's done.  Less time for rare.  Been doing this for years and it works.

Oct 8, 2022 - 5:36:50 AM
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STUD

USA

36726 posts since 3/5/2008

Liz here:
Sometimes I line up all the knives that need to be sharpened on the counter, along with the sharpening steel, and just like magic, it gets done! Wonder how that works.

Oct 8, 2022 - 6:56:58 AM
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Players Union Member

rinemb

USA

14973 posts since 5/24/2005

quote:
Originally posted by Cyndy

I used to drain pasta by pouring the water and the contents of the pot into a colander which I tried to hold up over the sink because it seemed like setting down would be potentially unsanitary.) Not anymore. I now nest the colander into the pot, hold it firmly in place, and tip the pot over to drain the water. SO much easier!


And, Be sure you save a cup of pasta water before dumping.  It is handy when you find out you need to moisten the pasta a bit after it has rested.  We learned that from Lidia.  Brad

Oct 8, 2022 - 6:59:19 AM
Players Union Member

rinemb

USA

14973 posts since 5/24/2005

And speaking of making pasta. How much salt in the water for boiling. We honor the phrase, enough until the water tastes like the sea. Seems to work, no matter what you might consider the taste of the sea. Brad (I tended not to put enough salt in the water, and salting afterwards is just not the same!)

Oct 8, 2022 - 7:02:23 AM
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Players Union Member

rinemb

USA

14973 posts since 5/24/2005

One of my favorite "helpful hints" is to always have a small dish with salt and another with fresh ground pepper in it. Just enough to make the meal. That way your seasonings are handy, fast one handed access, and you don't get raw fishy, raw chickeny goo from your hands on the shakers or grinders. through away what your don't use if handling raw proteins etc. Brad

Oct 10, 2022 - 4:50:04 PM
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bubbalouie

Canada

16165 posts since 9/27/2007

We grow lots of herbs & I find it pain to get the leaves off thyme & rosemary. I just take a good bunch with some sage & chives & tie it up with butcher twine & toss it in the pot. Petite Garni. I know it's french but not too fancy. Throw the works out when you're done! 

I have one of those stainless smoker boxes & stuff it full of dead herb leaves & branches with smoke wood chips. I light it with my propane torch & use it on the gasser. Adds to the flavour & makes the neighbours jealous.

My grandparents used to get a book called Heloise's Helpful Hints. I used to be a Bar Boy in a big hotel before I was old enough to serve. One job was running the glass washer. Put in one end clean out the other. All those cream drinks in the late 70s. Paralyzers, White russians ,Golden Cadillacs. The scorching heat from the washer would cook the cream right on them! Heloise said to rinse with cold water first! I was a hero after that discovery!

Edited by - bubbalouie on 10/10/2022 16:54:50

Oct 10, 2022 - 5:31:48 PM
Players Union Member

banjo bill-e

Tuvalu

12577 posts since 2/22/2007
Online Now

Most any ingredient to be cooked is better cooked at room temperature rather than straight from the fridge, so plan ahead if you can.

Oct 10, 2022 - 6:00:57 PM

2157 posts since 11/17/2018

- Microwave mashed potatoes -

Wash and then cut the potatoes into 1 to 2 inch pieces (skins and all).

Put the potatoes into a microwaveable dish.

Add 2 tablespoons of water.

We normally cook about 2 lbs...and microwave them for about 12 to 14 minutes on High (Yukon Golds seem to take less time than Red potaotes).

Let stand for 2 minutes.

Start mashing.

Edited by - OldNavyGuy on 10/10/2022 18:02:04

Oct 10, 2022 - 7:58:12 PM
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1094 posts since 3/7/2006

If you're making mashed potatoes without the skin, leave the skin on the potatoes and boil whole. When you are done, the skin will peel off with the slightest touch of your fingers; no need to peel beforehand.

When shucking corn, after peeling, if microwaved for about a minute or so, the silk will come off much more easily. And they do make a brush for that.

Oct 11, 2022 - 4:53:39 AM

STUD

USA

36726 posts since 3/5/2008

grilled cheese...

Melt the butter in the pan..n then sop it up on the down side of bread..add 2 slices of cheese...note if doing ham.. it is cheese ham nlast cheese slice ..
Add second slice of bread..
Use a refrigerator stick of butter withhalfthe paper wrapper torn off..
Melt the end on a bare piece of the pan,,n dabb the butter on to the top slice.. flip the sammich when ready..

Oct 11, 2022 - 5:55:18 AM

8160 posts since 9/5/2006

for my french toast it is 6 eggs scrambled hard in a bowl add 1/4 of half and half mix well.. then drop in your bread ( i like sourdough, but thats just me) .. flip it quickly and right into a hot pan ,,brown on both sides ,, i use a pizza cutter corner to corner .. then onto the plate with butter and maple syrup. can't miss breakfast... usually a side of bacon or country ham goes well.

Oct 11, 2022 - 6:00:12 AM
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507 posts since 4/11/2019

It costs me 5 dollars a week, but my 12 and 5 year old do the dishes and mop the floors.

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