Where do you find this garlic ... in the produce or freezer section? If in
the frozen section, where is it located?
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of Jeanne Donovan via Cookinginthedark
Sent: Wednesday, January 22, 2020 11
Ron,
You can also break up your spaghetti noodles before you boil them.
-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of diane.fann7--- via Cookinginthedark
Sent: Wednesday, January 22, 2020 11:09 AM
To: cookinginthedark@acbradio.org
Cc
I have four sizes of cast iron pans and a griddle. I wish I had the wood
stove.
-Original Message-
From: Cookinginthedark On Behalf Of
Wendy via Cookinginthedark
Sent: Wednesday, January 22, 2020 11:49 AM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Food & wood stoves
Spe
Speaking of wood stoves, food is heavenly when cooked on a wood stove. My
mother inherited a cast iron griddle that used to be on a wood stove. She
cooked pancakes for her family in that griddle on her electric stove. You could
taste the wood stove flavor in the pancakes & they were awesome.
Wen
Hello Everyone:
Please try to remember to change the subject line, when discussing another
topic.
I see the subject line: A corn bread tip to go with the potatoes soup. When
list members are talking about cast iron skillets.
But thank you all for the useful information! I don't have a cast iron
sk
Ron, you can use farfalle or bow tie pasta which is much easier to handle
than long lasagna noodles.
-Original Message-
From: Cookinginthedark On Behalf Of
Ron Kolesar via Cookinginthedark
Sent: Monday, January 20, 2020 8:58 PM
To: Cooking In The Dark
Cc: Ron Kolesar
Subject: [CnD] A t
I missed the garlic post, but I buy the frozen all ready peeled garlic
cloves. I use a zester or micro plane to ad the garlic to recipes. The
cloves grate very easily and you never get small chunks in your recipe.
They keep quite a long time in the freezer.
Jeanne D.
-Original Message-
If you put parchment paper between layers of the frozen biscuits or rolls,
removing is much easier. I have a friend who puts 2-3 biscuits at a time in
freezer bags and then puts them all back in the bag they came in. She puts
them in a single layer or as many layers as she needs. She puts them flat
You got _that right! Makes such a big difference. I've made mine, both in the
skillet and just in a regular oven pan, and I can tell a difference. I can
also tell the difference in one baked using the old-timey wood stove--best
cornbread I ever had. On Behalf Of
Mike and Jean via Cookingin
I agree that cast iron is great. I have one that belonged to my mother and
it has been used so much that food rarely sticks and it's wonderful for
searing since cast iron be heated to very high heat.
Jeanne Donovan
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By heating the skillet first it ensures that the outter area of the cornbread
it very crusty and delicious.
-Original Message-
From: Cookinginthedark On Behalf Of
Kerryann Ifill via Cookinginthedark
Sent: Tuesday, January 21, 2020 6:52 PM
To: cookinginthedark@acbradio.org
Cc: Kerryann
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