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re: What "simple" dish do you struggle with?
Posted on 7/20/14 at 10:35 am to LouisianaLady
Posted on 7/20/14 at 10:35 am to LouisianaLady
"Well look here sonny" made me lol more than it should have.
Posted on 7/20/14 at 10:39 am to Winkface
So you whippersnappers are calling me old? That cuts deep...real deep.
:slowlywalkstokitchentodebonesomegrilledchicken:
:slowlywalkstokitchentodebonesomegrilledchicken:
Posted on 7/20/14 at 10:39 am to LouisianaLady
And I could see how that could be useful. Since he didn't ask for help, I assumed he was just looking for a place to vent. Could be wrong.
I know what it is like when all you want to do is have a bitchfest and not be told what to do. It is like no, just listen. Tell me your frickups too.
Blah. Sorry, I'm a miserable person.
I know what it is like when all you want to do is have a bitchfest and not be told what to do. It is like no, just listen. Tell me your frickups too.
Blah. Sorry, I'm a miserable person.
This post was edited on 7/20/14 at 10:44 am
Posted on 7/20/14 at 10:42 am to GEAUXT
These days, everything. I made bad scrambled eggs on Friday and an underseasoned and bad tasting omelet yesterday. I bought rotisserie chicken for a salad and the chicken was completely tasteless. Not only have I lost my ability to cook, I can't even BUY good food.
Posted on 7/20/14 at 11:08 am to OTIS2
Omelette for me too
I'm always too hungry to be patient and I end up eating a huge plate of mashed up eggs
I'm always too hungry to be patient and I end up eating a huge plate of mashed up eggs
Posted on 7/20/14 at 12:17 pm to Zach
Posted on 7/20/14 at 12:19 pm to dallastiger55
quote:
Omelette for me too I'm always too hungry to be patient and I end up eating a huge plate of mashed up eggs
Then just do a fritata....easy version of omelette.
Posted on 7/20/14 at 12:32 pm to Zach
Posted on 7/20/14 at 1:28 pm to LouisianaLady
The key is a nice thick pan and medium high heat but preheated for awhile. Oil and butter as you put your protein in. Finish with butter
Posted on 7/20/14 at 1:29 pm to Darla Hood
quote:
scrambled eggs
Here's your fix:
3 eggs
1 tablespoon of butter
Set heat to medium high. Crack the 3 eggs into the pan and add the butter with it. Begin stirring with a spatula or wooden spoon. Stir vigorously so the egg yolks, whites, and melting butter mix together.
Leave on the heat for a 1 minute and then remove from the heat for 10-15 second all while stirring but not as vigorously as before.
As the eggs are JUST beginning to finish up, sprinkle a little salt and add some sour cream if you want. I don't like adding cream to my eggs.
You should remove the eggs before they're completely cooked and let them sit on the plate for a few seconds before devouring.
It's the way Gordon Ramsey makes them, and I must say, it's the best recipe I've found.
Posted on 7/20/14 at 3:38 pm to StringedInstruments
omelets take alot of practice, I recommend putting it on low heat and cover it for a short time to cook the egg through
Posted on 7/20/14 at 6:10 pm to GEAUXT
More than 50% of the time I turn these types of lids the wrong way.
Posted on 7/20/14 at 7:18 pm to Degas
I can't fry a pickle to save my life, and it's a shame because they're a huge guilty pleasure of mine. The batter never sticks, then maybe I go a minute too long or I should have gone a minute longer, or something else goes wrong. It's a huge exercise in failure. Aggravates the tar out of me.
I can fry plenty of other things without issue. Fried pickles are my unicorn.
I can fry plenty of other things without issue. Fried pickles are my unicorn.
Posted on 7/20/14 at 8:58 pm to Matisyeezy
quote:
Fried pickles are my unicorn.
It's been so long since I've heard that term
Posted on 7/20/14 at 9:01 pm to BACONisMEATcandy
quote:
It's been so long since I've heard that term
Posted on 7/20/14 at 10:35 pm to Matisyeezy
Go to Greek restaurant for supper. Bring home leftovers and use to make frittata for breakfast. Can't miss.
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