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Well, dread does not apply because I don’t do it anymore, but when I made pancakes I hated doing so. The need to plate up a hot stack that someone else finishes before I have made even one for myself just doesn’t sit well. And no, jumping up and down between bites to ladle out another one to cook isn’t any better.
Pancakes are reserved for eating at a breakfast-all-day joint. The paid cook using a gigantic cooktop can crank ‘em out.
Washing, drying, and trimming/stripping tiny herb parts annoys me, but the vibrant results from fresh herbs are worth it.
Just FYI, there's a sheet pan pancake recipe out there on the web, so you just cook one ginormous one in the oven, cut it into squares and serve. In case you want to do them at home again in the future.
I don't know that I have a dread. I'm a little scared of polenta because it bubbles and splatters like lava, but I like the end result enough to keep making it. And I'm not crazy about dealing with fresh garlic but I still use that, too. Oh, and mangoes are a pain in the tuchus to get all the fruit off the pits once you get the cheeks off.
I only do it once a year but it's one of my least favorite tasks. That is getting up early in the morning and, before I've even had enough coffee to steel my nerves, having to chase a slippery, ice cold turkey carcass around in my roaster trying to stuff it. Shudder.
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They say not to do that anymore, anyway (actually stuff the stuffing inside the turkey), and I'm glad to comply. I bake my stuffing separately, as experts say to nowadays, and let the turkey go empty, haha. (Sorry if someone else said this before - I didn't read all the entries between yours and the end)
Why are you pureeing soup in batches? Get an immersion blender. They are the best things ever and inexpensive. You just stick it in the pot, whir it up, and done!
But make sure you have a deep enough pot haha! I just spent a good part of last evening wiping up lentil soup from the countertop, backsplash, stove, floor, and me.
Just FYI, there's a sheet pan pancake recipe out there on the web, so you just cook one ginormous one in the oven, cut it into squares and serve. In case you want to do them at home again in the future.
I don't know that I have a dread. I'm a little scared of polenta because it bubbles and splatters like lava, but I like the end result enough to keep making it. And I'm not crazy about dealing with fresh garlic but I still use that, too. Oh, and mangoes are a pain in the tuchus to get all the fruit off the pits once you get the cheeks off.
Interesting way to cook pancakes. I did something similar when I made biscuits. Because I don’t have a biscuit cutter and none of the local supermarkets had them, I just placed the dough in a square baking pan and cut it into four squares when done. Still tastes like biscuit even if it doesn’t look like the standard versions of cut or dropped dough.
I was itching to make them a few nights ago but it has been unseasonably hot the last week-plus. No baking unless it cools down.
I’ve lived in my place since Feb ‘18, and I just remembered that I have a dishwasher! With the new appliance film still on it. I used it once - feeling guilty for wasting water, but I’d been ill and I had enough to wash. It’s pretty cool! But being a singleton, it’s so foreign. It does work, though.
My dishwasher broke just as the stay-at-home order started, so I haven't been able to get it fixed. I've been using the dishwasher as a large drying rack for the hand-washed dishes. I also live alone, but I have to believe that me running full dishwasher once a week doesn't use nearly as much water as me hand washing dishes every day or two. With all the cooking at home that's been happening, having to turn around and do dishes every 5 minutes is tedious.
But make sure you have a deep enough pot haha! I just spent a good part of last evening wiping up lentil soup from the countertop, backsplash, stove, floor, and me.
Get a paper plate & cut a line for the immersion blender, cover the bowl with the plate & blend away. That way all the splashes end up on the paper plate.
But make sure you have a deep enough pot haha! I just spent a good part of last evening wiping up lentil soup from the countertop, backsplash, stove, floor, and me.
That is also one of my dreads - using a blender to puree soups.
I was making a Cream of Pumpkin soup yesterday and I found a recipe where you only had to blenderize the aromatics before adding the pumpkin which make the whole process easy-peasy.
Anything involving a grater or mandolin. Visions of shredded knuckles and sliced fingers make me very cautious whenever these items come out. Oddly enough I’m totally comfortable running large band saws at work but, these two kitchen tools creep me out. Haha
I find peeling garlic easy because I’m careful to pick out nice firm heads with plump cloves.
Pancakes too - it helps that I have a griddle, but I just make the whole batch, keep them warm in a low oven (200ish) and everybody eats at once. Leftover pancakes store pretty well in zip lock bags too.
I buy deveined shrimp - I hate that task. I don’t deep fry either because I don’t want to mess around getting rid of all that oil and I wouldn’t do it often enough to reuse it. And the mess!
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