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PostPosted: Sat 13 Jun , 2015 7:51 pm 
The Grey Amaretto as Supermega-awesome Proud Heretic Girl
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It's not, but it sounds very similar. It has curry on it.

Yum!

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PostPosted: Mon 22 Jun , 2015 3:55 pm 
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We used grated, microwaved cauliflower as a rice substitute yesterday. It actually worked! We used it with an adapted Shrimp Creole recipe that has been in the family for years. The adaptation was difficult, as it calls for tomato sauce, but we have a new product we've been trying under the brand name of Nomato. It emulates tomato sauce without tomatoes in it. :D

Edit: Of course, Cajun cooking isn't authentic without cayenne pepper... but we managed a bit of spicyness with black pepper and ginger powder.

Edit 2: My daughter has advised me to try mustard oil for hotness in food. It's not in the nightshade family, so should be OK. The oil doesn't have the same taste that mustard does, she says. (I don't like mustard) I'll be trying that in something as soon as it arrives. :)


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PostPosted: Sun 05 Jul , 2015 12:35 am 
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57 best cooking tips of all time from epicurious

Check these out - well worth reading!

Quote:
6. Toss most of your spices—especially that ground cumin.

Ground spices die quickly. So give them a whiff—if they don’t smell like anything, they won’t taste like anything. And if they don’t taste like anything, you’re cooking with a flavorless, brown powder.


Quote:
12. Make sure your work area is well lit.

Look, the 40-watt lightbulb in your oven hood isn't going to cut it. Get a cheap clamp light from a hardware store so you can see what you’re doing.


Quote:
16. Buy a new kitchen sponge.

Existential question time. If your sponge is filthy and smells, how can you expect it get your dishes clean?


Quote:
23. Avoid evil glass cutting boards.

And they’re all evil. Glass cutting boards send shivers down your spine when you use them. They dull your knives. They’re slippery. And they’re hard to use. Use wood, bamboo or plastic instead.


Quote:
32. When a recipe calls for chocolate chips, break out a bar of chocolate instead.

Chopping your own chips creates pockets of melty chocolate throughout your cookies—some small, some large, all delicious.


And many more...

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PostPosted: Fri 31 Jul , 2015 6:57 pm 
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The tally so far: 15 jars of jam, not including what I've eaten or given away, which is quite a few.

Hopefully this weekend is apricot and peach week. The shop predicted that local apricots would be the first week of August.

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PostPosted: Sun 02 Aug , 2015 11:24 am 
The Grey Amaretto as Supermega-awesome Proud Heretic Girl
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Do you say APP-ricots or APE-ricots?

This was the big question at our small group this past week. :D I was the odd person out.

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PostPosted: Sun 02 Aug , 2015 1:55 pm 
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I say app-ricots. What about you?

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PostPosted: Sun 02 Aug , 2015 4:14 pm 
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Definitely ape-ricots over here, but I can see why Jude's pronunciation would be influenced by the French "abricots" :)

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PostPosted: Sun 02 Aug , 2015 5:45 pm 
The Grey Amaretto as Supermega-awesome Proud Heretic Girl
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:scratch: Why do you Brits do that?! You go around with your /ah/s for everything else and then throw in a long a or a short a for no apparent reason! :P Pasta? (We say pah-stuh.) Apricots? (We do say both.) Twat? (It's twawt here.) ;)

It's APP-ricot for me. It is a dialect difference here in the US with a concentration of APP in the North and along the Great Lakes into the Chicago area. (I grew up in Cleveland on the shores of Lake Erie, so this makes sense for me.) From there, it sort of diffuses out to a mix until the West Coast where it is APE-ricot.

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PostPosted: Sun 02 Aug , 2015 7:23 pm 
of Vinyamar
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Ape-ricot
Twatt
Pas-tuh

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PostPosted: Sun 02 Aug , 2015 9:01 pm 
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9 times out of ten we follow the "2 vowels separated by only one consonant" rule (not forgetting the 'magic -e' at the end of the word!) but there are deliberate exceptions. Not sure why it's "ape-ricot" but not "ape-ple" so it can't be because of it being the first letter of the word...

Of course we have regional dialect dfferences as well - oven is pronounced "uh-ven" or "oh-ven" depending where you come from, and "ba-th" can be "baa-th" also!! I was brought up to say "sc-oh-n" but my husband, who hails from the West Country converted me to the "proper" pronunciation of "sc-ow-ne" (as in 'stone') for the tea-time treat with clotted cream that his region is famous for! :D

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PostPosted: Mon 03 Aug , 2015 1:10 pm 

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I grew up in California, and it was ape-ricots in my family. I'm fine with the regional dialects (though it was a while before I got used to "pop" in the Midwest for what I knew as "soda"). What gets to me are the pseudo-highbrow pronunciations you hear sometimes these days on the news. English words teetering back toward a French-ish pronunciation and so forth. The most bizarre one I've heard is anti-bee-otics on NPR (spoken by someone who was clearly a native English speaker). Now, that one is just plain wrong. And yet I've heard it more than once.

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PostPosted: Mon 03 Aug , 2015 2:38 pm 
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ape-ricots here, too.


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PostPosted: Mon 03 Aug , 2015 5:18 pm 
The Grey Amaretto as Supermega-awesome Proud Heretic Girl
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Here's the dialect map if you're interested:

https://twitter.com/jshkatz/status/4191 ... 60/photo/1

Okay, so this is a thing—cooking in your dishwasher.

:Q

http://tiphero.com/how-to-cook-in-the-dishwasher/


I don't know. I'm weirded out, but I really want to try it.

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PostPosted: Tue 04 Aug , 2015 6:58 am 
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Bizarre! But if it floats your boat....

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PostPosted: Tue 04 Aug , 2015 1:07 pm 
The Grey Amaretto as Supermega-awesome Proud Heretic Girl
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It's so bizarre. The only advantages I can see would be cleaning your dishes while your dinner cooks or that this would be a backup plan if your stove/oven/microwave/campstove/fireplace/woodstove/crockpot died/didn't exist.

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PostPosted: Tue 04 Aug , 2015 3:29 pm 
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Do people actually put dishes there with the cooking food? I don't generally flavor my entrées with dried-on leftovers. And to run a dishwasher just to cook something does not seem like the most sensible plan.


P.S. Oh, I see, the jar thing. Still.

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PostPosted: Tue 04 Aug , 2015 3:43 pm 
of Vinyamar
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It strikes me that this belongs in Yov's "Cooking for lazy single people" thread!

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PostPosted: Wed 05 Aug , 2015 3:01 pm 
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:LMAO: Yes, it does!

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PostPosted: Tue 06 Oct , 2015 11:52 pm 
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I'm adapting Maria's Pastrami recipe to use with pork - I'll be curing it for a few days and then hopefully smoking it on Friday - I've got a whole crowd coming Saturday for Thanksgiving.

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PostPosted: Fri 09 Oct , 2015 2:48 pm 
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If you use pork, I think it becomes ham. :P

I made apple juice this year. I had about a bushel of windfalls and damaged apples, so I boiled them and ran them through the strainer and then let the juice drip through a jelly bag. Then I canned 5 quarts of it.

It's really thick. It almost qualifies as apple nectar. Tastes like liquid apples. :love: I was worried that there wouldn't be enough sugar in the apple juice to be safely canned using a water bath canner, so I used half the water the recipe called for, and then after I strained the first batch, I used that juice to boil the second bath.

I think I've achieved apple juice concentrate. :suspicious: My husband has already started diluting the bit I didn't can into regular strength apple juice.

I still have lots of apple sauce left from last year, so I had to find something different to do with them this year.


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