[quote=tvme]Better to wrap your food and clean the fridge once in a while[/b]." Come on now, that one is kind of silly [/quote]Doesn't seem silly at all. Ever see somebody put an open container of food in the refrigerator simply because a) fanatic about wasting food b) too lazy to wrap it...? You can be sure it'll be thrown out in a couple days.
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Quote: Egg and water beaten together shold not separate.
Probably, but I know that if you set them aside, they will throw a lot more steam when they hit the grill. I always assumed the oil in the eggs was starting to separate from the water.
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I have taken a box of baking soda out of the fridge and it didn't smell like it absorbed any odors. So I never did that again. But I wonder about the charcoal...?
Lisa '67
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Very interesting Lisa. The one I find most intriguing is about searing meat. I've always cooked prime rib or top round by slow roasting without first searing and it come out wonderful. But I often hear some of the "greats" on the Food Network speak of "searing in the juices" first then reduce the temp. I've never bought into that one.
SWMO wrote: Well I disagree on the scrambled eggs. Milk is basically butterfat and water, the butterfat isn't needed IMHO. Its important to hit a hot grill or pan while the water is still homogenized though to get a good fluff.
Chili in Texas doesn't generally have beens or tomatoes, but its like comparing BBQ. It all depends on who's making it and where.
Milk is a blend of water, lactose, fat, protein and minerals.
Eggs do not contain oil. They are mostly protein and quite low in fat.
The link was very interesting. Thanks for posting it!
* This post was
edited 10/24/07 07:10pm by an administrator/moderator *
EGriswold wrote: Milk is a blend of water, lactose, fat, protein and minerals.
Eggs do not contain oil. They are mostly protein and quite low in fat.
I'm not sure what your point is, but if it refers to the fat content, eggs are about 9% fat, and whole milk gets 46% of its calories from fat, I.E.butterfat.
I'm simply saying you can have good scrambled eggs without milk, especially if you want to avoid more fat content.
Actually the author in the link notes that its a preference.
oldsffan wrote: Dshultz you boil crabs? In Maryland you would be tarred and feathered and then run out of the state on a rail. Here we steam then covered in spices preferably Old Bay or J.O. brand. Ask Kebamo if you don't believe me.
Couldn't agree more with you!!!! This also goes for shrimp, don't boil steam. You can boil, if you like tasteless mushy seafood. It is against the law in MD,(not really) but you will never see this done. I think this is one of the reasons MD is well known for there steamed blue crab. They are also a little sweeter, than our sister states, VA and DE.
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