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re: Shortcuts in the kitchen?
Posted on 8/29/17 at 2:22 pm to Fratigerguy
Posted on 8/29/17 at 2:22 pm to Fratigerguy
Be careful.............have found bugs in that Guidry's stuff
Posted on 8/29/17 at 4:21 pm to GEAUXT
Trinity gets started in microwave with some butter if I'm real busy
Doesn't happen often but it does happen
Doesn't happen often but it does happen
Posted on 8/30/17 at 1:31 pm to Sailorjerry
quote:
Be careful.............have found bugs in that Guidry's stuff
Just more protein
I'm sure fresh onions, celery, etc have the possibility of having a bug now and then too
Posted on 8/30/17 at 2:12 pm to Croacka
When making a gravy after a pot roast I just use cornstarch and a little water to thicken it up rather than do a blonde flour roux.
Posted on 8/30/17 at 2:17 pm to TigernMS12
Pre-browned flour for Roux.
Pressure cooker for roasts, stocks, P-Nuts
Jaccard mechanical meat tenderizer for meats
National auto Rice steamer
Vita-Mix for puree, margaritas, etc.
Pressure cooker for roasts, stocks, P-Nuts
Jaccard mechanical meat tenderizer for meats
National auto Rice steamer
Vita-Mix for puree, margaritas, etc.
This post was edited on 8/30/17 at 2:18 pm
Posted on 8/31/17 at 10:05 am to Nawlens Gator
I'm sure fresh onions, celery, etc have the possibility of having a bug now and then too
Posted on 8/31/17 at 1:33 pm to hungryone
quote:The stuff in a jar is not like garlic. I'd rather use granulated garlic. The stuff in a jar has been dehydrated and then reconstituted, according to Tom Fitzmorris.
No way to pre peeled or pre chopped garlic. I can get behind Better than Bouillion and the infrequent use of Kitchen Bouquet, but prefab garlic does not taste good.
Now I do buy the pre-peeled stuff in the produce section - that's real garlic, just with a few preservatives added to extend refrigerator life.
Posted on 8/31/17 at 1:40 pm to GEAUXT
Just bought one of these, have not tried it yet. Thinking of a pot roast to start.
Posted on 8/31/17 at 3:24 pm to t00f
Sometimes I buy pre-ground wheat.
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