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Broiled burgers are not bad either, just need to flip them alot. I think it takes more time for a broiler to cook them than the stove top though.
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Originally Posted by Smurch
Erm no. Any decent cook who cooks a burger in a pan will drain the pan as it cooks. The microwave heats in an entirely different manner than the pan and plus no one really takes time to drain it, which leaves it dried out and tasteless by comparison, yet still swimming in grease.
So cooked in a pan can be healthier if your cook has an ounce of culinary skill, and will definitely taste better. But grilled is absolutely the best way to go for burgers. |
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Ugh. I tried grits once. Never again.
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Originally Posted by Knight_Marshal
They way you people abuse tea by leaving it hot and putting weird flavors in it I can only assume you are also the people who put sugar into grits.
 |
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Same here, really. If I had my druthers, I'd just keep a bag of them around to eat a handful every hour or so to regulate my caffeine levels. Ironically, I got into tea to start slowly weaning myself off caffeine, since a mug of tea is liiiiiiittle less of it than a Diet Mountain Dew.|
Originally Posted by Manofmanychars
*sees a buncha wimps cryin' about how chocolate-covered coffee beans are so strong*
Geez, seriously? Man Cards, now. Had a bag of those things once, think I got more of a rush off the chocolate |
Sweet tea is an abomination unto nature. Unsweetened iced tea is okay.
For Real Tea, Darjeeling >= Orange Pekoe > Green Tea > Earl Grey, in my opinion. As people said, doing it loose is better than tea bags, but tea bags aren't horrible if you only want a cup at a time. Also, I highly recommend you get a water filter if you drink tap water, since the taste of fluoride can really screw with it.
Having Vengeance and Fallout slotted for recharge means never having to say you're sorry.
Marcian,
My personal favorite teas are Dragon Well (a green tea) and Hobee's Cinnamon Orange Tea (they also make a killer coffee cake).
I prefer using Muslin bags myself, I have several, just give them a good wash after use.
I'm sure you can find some stores in your area selling loose tea leaves, prepackaged tea bags are not a good thing. (With the possible exception of Morning Thunder; warning DO NOT add milk to Morning Thunder, it will curdle.)
I feel that every time you make coffee or tea, you should start with an empty, clean kettle. Don't leave the old water in there and just refill it. *shudder*
"I used to make diddly squat, but I've been with the company for 16 years and have had plenty of great raises. Now I just make squat" -- Me
Pediatric brain tumors are the #1 cause of cancer related deaths in children.
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This is important. I noticed that as well when I used to use a kettle. The water got weird, as did the odor in the kettle. The same goes with pots and pans. Wash the pot after boiling your water in it. If you do not, it will develop an odor, and start to ruin your tea.
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Originally Posted by Eislor
Marcian,
I feel that every time you make coffee or tea, you should start with an empty, clean kettle. Don't leave the old water in there and just refill it. *shudder* |
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Not if you use a cloth infuser. My wife and I are huge tea snobs and cloth infusers work the best and allow you to reuse your leaves and take little to no space. |
Originally Posted by Candlestick
I would just like to disagree with this.
1. You are buying a specialized piece of kitchenware that serves little other purpose. 2. Teabags and Infusers don't give enough room for the tea to bloom. Just let it sit loose. To strain, pretty much everyone should have one of these in their kitchen anyways. http://www.google.com/products/catal...CBYQ8gIwAjgA#p |
Get a pair of tea tongs to squeeze out what is absorbed in the cloth infuser. You get all the liquid out.
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Especially if you have hard water. All the minerals and stuff will start concentrating as the water is boiled out, leaving a coating that will affect not only the taste of the water, but also the vessel's ability to boil. The irregularities from the coating will cause hot and cold spots on the bottom of the kettle/pan/pot, resulting in longer boiling times (if the build up is particularly bad).
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Originally Posted by BlackArachnia
This is important. I noticed that as well when I used to use a kettle. The water got weird, as did the odor in the kettle. The same goes with pots and pans. Wash the pot after boiling your water in it. If you do not, it will develop an odor, and start to ruin your tea.
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Goodbye, I guess.
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Um, that's what I said, dude. Did you only read every other word or something?|
Originally Posted by Smurch
Erm no. Any decent cook who cooks a burger in a pan will drain the pan as it cooks. The microwave heats in an entirely different manner than the pan and plus no one really takes time to drain it, which leaves it dried out and tasteless by comparison, yet still swimming in grease.
So cooked in a pan can be healthier if your cook has an ounce of culinary skill, and will definitely taste better. |
Also, anyone who denies the power of the George Foreman grill has never actually used it. It does bacon, burgers, hell, I've even done filet mignon on it, and it turns out exactly the same as if it had been cooked normally (I can attest to that, I've made all those foods in the traditional manner, there's no difference in how it turns out except for there being less grease). Honestly, I was amazed at how well the filet mignon turned out, but my grandmother had never been wrong before, so I should have seen it coming.
[B]The Once and Future Official Minister of Awesome[/B]
[I]And don't you forget it.[/I]
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Grits are awesome provided they are not over cooked. They they are dry and lumpy.|
Originally Posted by BlackArachnia
Ugh. I tried grits once. Never again.
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Grits with butter and salt and pepper as needed is the usual way to eat them.
I prefer to take eggs sunny side up and put a little salt and pepper on them and then dump my grits on top. Add the butter, salt and pepper to the grits and either crumble up some bacon or chop up some sausage into the grits and use a knife to cut up the eggs underneath the grits and then stir it all together and eat it with buttered toast.
I'm getting the impression we should make a generic "Cooking" thread soon...
Why not Marcian? It might help people to a) lose weight - something that's been mentioned in here a time or two before; b) save money; c) find something they really enjoy doing.
I cook, not often enough though, but I like to experiment whilst doing so. Like a couple days ago, I found something awesomely delicious. You take your normal sweet corn (I'm going to end up eating this stuff for the next month, at least 1 meal a day, probably 2), butter it as per normal. Here's the difference...alder-smoked salt instead of normal table salt. The smokeyness of the salt combines beautifully, IMO, with the buttery goodness.
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I like a bit of black pepper with my corn.|
Originally Posted by Dark One
Why not Marcian? It might help people to a) lose weight - something that's been mentioned in here a time or two before; b) save money; c) find something they really enjoy doing.
I cook, not often enough though, but I like to experiment whilst doing so. Like a couple days ago, I found something awesomely delicious. You take your normal sweet corn (I'm going to end up eating this stuff for the next month, at least 1 meal a day, probably 2), butter it as per normal. Here's the difference...alder-smoked salt instead of normal table salt. The smokeyness of the salt combines beautifully, IMO, with the buttery goodness. |
Also, garlic. Generally, you can't go wrong putting garlic in stuff. Adds zing to burger patties, makes meatballs more tasty, and gives pasta a bit of boiled-in flavor.
Also, I don't care what the Food Network says, don't use all that salt. First, it's lazy. There's tons of better things you can use to get that flavor. Second, you don't need that much, you're gonna get high blood pressure and have a stroke.
[B]The Once and Future Official Minister of Awesome[/B]
[I]And don't you forget it.[/I]
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Agreed, one of my favorite sections of the CoH newspaper was the recipe section.
It's always nice to learn new recipes and new ways to cook.
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The bit about the aldar smoked salt is that you use a lot less of it, since you can actually see where it's at. Compared to normal table salt, which pretty much disappears, the aldar stuff is a black/gray in color and contrasts nicely with the corn, letting you see where it's at.
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Originally Posted by Manofmanychars
I like a bit of black pepper with my corn.
Also, garlic. Generally, you can't go wrong putting garlic in stuff. Adds zing to burger patties, makes meatballs more tasty, and gives pasta a bit of boiled-in flavor. Also, I don't care what the Food Network says, don't use all that salt. First, it's lazy. There's tons of better things you can use to get that flavor. Second, you don't need that much, you're gonna get high blood pressure and have a stroke. |
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Also good. The thing is that so many things out there call for salt and don't really need it. Nobody in my family uses salt unless it's absolutely necessary.|
Originally Posted by Dark One
The bit about the aldar smoked salt is that you use a lot less of it, since you can actually see where it's at. Compared to normal table salt, which pretty much disappears, the aldar stuff is a black/gray in color and contrasts nicely with the corn, letting you see where it's at.
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Another thing, never, EVER add sugar to tomato sauce! Use bay leaves!
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I put brown sugar into chili. And a little bit into spaghetti sauce. Adds a nice little zip to it.
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Originally Posted by Manofmanychars
Also good. The thing is that so many things out there call for salt and don't really need it. Nobody in my family uses salt unless it's absolutely necessary.
Another thing, never, EVER add sugar to tomato sauce! Use bay leaves! |
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A Texan taught me to make chili, and she said the brown sugar helped to mitigate the chili powder bitterness with out detracting from the flavor.
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Originally Posted by Dark One
I put brown sugar into chili. And a little bit into spaghetti sauce. Adds a nice little zip to it.
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That's brown sugar, and chili is not tomato sauce.
[B]The Once and Future Official Minister of Awesome[/B]
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Not all teabags are horrible, it depends on how they're packaged. If they're in a foil lined wrapper, they'll keep for several years. If they're just in paper with no protection from the air, then the shelf life is considerably shorter.
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Originally Posted by Eislor
Marcian,
My personal favorite teas are Dragon Well (a green tea) and Hobee's Cinnamon Orange Tea (they also make a killer coffee cake). I prefer using Muslin bags myself, I have several, just give them a good wash after use. I'm sure you can find some stores in your area selling loose tea leaves, prepackaged tea bags are not a good thing. (With the possible exception of Morning Thunder; warning DO NOT add milk to Morning Thunder, it will curdle.) I feel that every time you make coffee or tea, you should start with an empty, clean kettle. Don't leave the old water in there and just refill it. *shudder* |
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"The Babylon Project was our last, best hope for peace. It failed... In the year of the Praetorian War, it became something greater... our last, best hope for victory."
I usually like my tea dark and bitter. Perhaps with a bit of salt added to it. Whether I want it iced or hot depends on whether I'm looking to sip or chug.
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I prefer my grits sweet rather than savoury. I take them with butter and honey or syrup. If I'm not in the mood for sweet I'll just take them with butter. I find them to be very similar to Cream of Wheat. |
Originally Posted by Knight_Marshal
Grits with butter and salt and pepper as needed is the usual way to eat them.
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And I love fried mush, but that's a somewhat unusual item to find around here.
Goodbye may seem forever
Farewell is like the end
But in my heart's the memory
And there you'll always be
-- The Fox and the Hound
I am shocked that nobody has mentioned ISO 3103 yet. Making tea properly is Serious Business...
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YES. I thought I was the only one who knew the glory of a putting a little teeny bit of garlic powder on burgers. (Works best when they're cooking, so that it can mingle with everything.) Use sharp cheddar for the cheese and you have yourself a fine burger.|
Originally Posted by Manofmanychars
Also, garlic. Generally, you can't go wrong putting garlic in stuff. Adds zing to burger patties, makes meatballs more tasty, and gives pasta a bit of boiled-in flavor.
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Me, I like doing stuff like that to make quick-and-easy food also taste pretty good, since I both like good food and hate taking more than about 20 minutes to make it. My recent hotness is mixing seasoned steak strips with brown rice. (Also peanut butter-on-sourdough sandwiches, but I don't expect anybody else to ever want to eat that.)
Having Vengeance and Fallout slotted for recharge means never having to say you're sorry.
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Oddly enough, a smidge of curry powder in burger meat works very well. I gace it an odd look when I was told, but I tried it out one day, and I was pleasantly surprised. Mustard also works well in burger meat,
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Originally Posted by Kelenar
YES. I thought I was the only one who knew the glory of a putting a little teeny bit of garlic powder on burgers. (Works best when they're cooking, so that it can mingle with everything.) Use sharp cheddar for the cheese and you have yourself a fine burger.
Me, I like doing stuff like that to make quick-and-easy food also taste pretty good, since I both like good food and hate taking more than about 20 minutes to make it. My recent hotness is mixing seasoned steak strips with brown rice. (Also peanut butter-on-sourdough sandwiches, but I don't expect anybody else to ever want to eat that.) |
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I put enough tomatoes in my chili. A minimum of 6 and up to 10. I forgo adding sauce to my chili and let the tomatoes break down and do the work for me.
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Originally Posted by Manofmanychars
That's brown sugar, and chili is not tomato sauce.
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Take all the left over coffee packets from MRE's dump them in a canteen cup, add creamer packs as you get them. Put the cup in an extra canteen pouch. Clip to your belt. Go on very long march. Reach into the pouch and pinch out coffee along the march. Gives energy and keeps you fresh. Follow as needed with a sip from your camelback.