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Comments
Mixed canned (sorry) blackeyed peas with rice as a side. Delish! Both cooked separately then mixed on the plate (small bowl, actually). Ratio of ~ 25% peas to the rice, by volume. Rice is one of my comfort foods. I'm not Asian, but ate rice as a kid often.
I hear ya man. I've always been a rice eater. In my family we always had white rice where I guess a lot of people had mashed potatoes.
As an adult my mother would make me a panned fried steak with rice and a veg. Used pan drippings for the rice. That is fully a comfort meal for me.
If you want to spend a lot of money on knives because they look nice in your hand, then fine. Nothing wrong with that. I have expensive shotguns and buy pretty pocketknives because of the appearance of both - not enhanced function. We have knives older than 5 years at the restaurant that were neither terribly expensive nor attractive. They have **** molded handles. None were anywhere close to $200.
All of the stuff about metallurgy and hardness is for gear heads. It’s similar to buying designer fishing hooks instead of the cheap eagle claws for redfish and specks. The reason a knive lasts “forever” in your home is because you don’t actually use it compared to professionals.
You can get quality steel without breaking the bank. Learn how to sharpen a blade. Expensive knives are expensive for the handles and scales, as much as anything.
So, say I'm going hunting for doves or other small game. I could buy probably spend what? A couple hundred on a decent Remington 20 gauge? You'll forgive me if my #s are off as I don't remember the last time I priced guns. Or I could spend into the 1000s for a Benelli? Or I could look in the closet for the probably 1940s era Mossberg .410 that my grandfather used to keep stuff out of my grandmother's garden.
All 3 can fire birdshot that will kill a bird. Obviously there could be range and effectiveness differences between the guns but are all three not capable of killing a bird in the right conditions? Idk about y'all but I'm thinking I'd probably want at least the Remington(a $20-30 knife) or even a Benelli(German Knives) if I can afford it over an old crappy varmint gun(stamped Walmart Chinese knife) if I'm gonna be doing lots of shooting but that's just me.
I'm also wondering why they are so many gun manufacturers since all guns shoot and can kill I'd think all hunters who aren't amateur posers would just use the cheapest gun they could find. Wonder why they bother decorating them too. That wood in the stock is just wasted really with all the composites available now.
What do y'all think? Should we fold this thread and give away our cooking gear now that Bankwalker has weighed in to let us know what's up and how misguided we are? 😂
you don't pm for approval for all your culinary purchases?
we should also all drive 1994 honda accords, anything else is a waste of money. live in small houses, watch small screen TVs, etc. why have anything beyond the bare necessity and commercial use?!?
Terrible comparisons. Knives do not vary in performance to the degree of a recoil driven SA, inertia driven SA, and a single shot. You actually don't strike me as someone who would own a gun or support gun rights, so I am not surprised at all you would go for the semi-auto instead of the double barrel,. I would definitely peg you as a Remington or Mossberg man. A Stoeger if you ever owned a double.
I was just adding my two cents. I was just a little amused at starting a thread where you give cooking tips that include using a cooking gadget that does all the work and thinking for the chef, and for a really hot tip you suggest using a QUALITY THERMOMETER. LOL. Here are a few more - use a sharp knife for safety, salt your food to enhance the flavor, and use high heat to boil water. All 5 star cooking tips, right?
You really should start a food blog!
The interesting thing is that you don't actually know eff all about me. You just assume things...but I think you're just making an ass out of yourself...not me. :)
You really must be a bore to have to deal with on a regular basis. Always convinced you're right and anyone who doesn't like what you like is dumb. So tell me? Are you currently posting via satellite from a cabin in the woods? Do you not have access to grocery stores? Because otherwise...hunting is kind of pointless and a waste of time by your logic. Only pretentious douches spend $1000s and hours hiding in a blind to get meat that they could just buy by your logic right?
Like the taste of wild game better? Well, don't you think you're special? Protein is protein so eating Soylent is much more intelligent right? And again, are you using a bow you crafted yourself? Why a fancy compound?A nice rifle with scope? Don't need it if you're REALLY a great hunter...
Again, going by your logic or lack thereof. But, let's be honest Bank: If YOU don't like something it's dumb right? Particularly if people you don't like like it...
LMAO. Goodness. I guess I was right about the Stoeger. Reading and comprehension. There’s a good bit of irony involved when you start discussing logic.
Levander’s Logic, redux
Let’s get back to the cooking tips, shall we?
So here's a question for everyone: do you fry at home? And if so how? Turkey fryer outside? Shallow fry in a skillet? Deep fry?
I will admit that frying is one thing I've only dabbled in. My mom has always maintained that frying is time consuming, messy, smelly, and should be left up to the pros. To an extent I don't disagree. When I see a recipe for something that calls for deep frying like it's just a simple step I roll my eyes(happens a lot with recipes for Chinese). Only pro chefs have a preheated deep fryer with clean oil on standby.
On the other hand, french fries are legitimately one of my favorite foods. I have more thoughts on them than is probably healthy and I'm very particular about them. So you'd think I'd be all about making my own...and I have but it's not worth the effort really. Until I have a kitchen where I have a built in deep fryer, industrial exhaust fan, and one of those fry cutters you put on the wall and pull down on, I'm stuck going to the places that meet my standards.
I think I might like to try frying chicken the old fashioned way: shallow in a cast iron, maybe even with crisco. Anyone still do that?
Cold oil, hot pan - food don’t stick
Is true. Heat pan first, then add room temp oil
Also, I use mayo in my mashed potatoes vs milk/cream or sour cream.
Have you tried an air fryer? No pan full of messy oil to get rid of. May not be quite as good as the real thing for deep fried chicken, but cooks the heck out of some fries and wings.