🍧🍰Mama Tek & JMAC Present: Food Forum🍧🍰
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Anyone no a really good parkin recepie??
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Belial wrote:
either if those brands are ok. I prefer to use a Japanese blade which is thinner and lighter and much sharper. for home use though, I liked the wustoff santokus. I am a big fan of the santoku shape which is pretty much the bastard stepchild of western and Japanese knives. I just think it's a comfortable easy shape to work with and just one knife will take care of 90% of your kitchen needs.What brand of knife would you recomend for moderate to high home use? I had a wustoff at one time but someone ruined it. Now my best knife is a henkels international classic but I'm not really a fan of it. What should I get?
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ChainsawCharlie wrote:
I personally think more white is better because it's the master flour. (I wa also denied white bread as a kid so I think it's the beat tasting bread.). but otherwise go 1 to 3, wheat to white and experiment to your liking. use high quality flour. I always liked bread baking because it's so simple in some ways, fun to experiment with, and makes a house smell almost as good as bacon.Whats a good ratio of white flour to wheat flour when making bread?
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mama tek wrote:
thanx tek. Yes the santouku is my favorite too. I remember in cullinary school there were so few of them around and we were all jelious of the few who could get one. I'm so glad that they are so widespread now:)Belial wrote:
either if those brands are ok. I prefer to use a Japanese blade which is thinner and lighter and much sharper. for home use though, I liked the wustoff santokus. I am a big fan of the santoku shape which is pretty much the bastard stepchild of western and Japanese knives. I just think it's a comfortable easy shape to work with and just one knife will take care of 90% of your kitchen needs.What brand of knife would you recomend for moderate to high home use? I had a wustoff at one time but someone ruined it. Now my best knife is a henkels international classic but I'm not really a fan of it. What should I get?
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Is white flour as bad for u as a lot of people are saying?
My wife refuses to eat anything with white flour now. I like this forum. Maybe I should start a math one 😜. -
Bacon🐽
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p s i wrote:
white flour isn't bad for you as much as it's not good for you. it's not likethere are trans fats or that unbleached white flour is riddled with free radicals or anything. it's just that it doesn't have the germ and bran and fiberous benefits whole grain flour does. I personally enjoy the nutty quality of wheat bread but think good unbleached white bread is heavenly. mostly am a sucker for seeded rye.Is white flour as bad for u as a lot of people are saying?
My wife refuses to eat anything with white flour now. I like this forum. Maybe I should start a math one 😜. -
BellaItaliana wrote:
My uncle ran a resteraunt in Houston for years. The tip he gave me, that has worked for me, is to stick your tongue out when you cut onions. The trick is you have to stick it out before you start cutting & not put it back in your mouth until you're done cutting. I know it sounds ridiculous but it actually does work. (If you feel silly you can try it in private & not tell anyone you've tried it. 😋)My eyes are crazy sensitive to onions, so one time I texted JMac for tips on how to avoid that. 😄
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Cutting board??? Wood , glass, plastic or.... ??? And why
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cutting boards: rubber is best (what we use in fine dining kitchens.). plastic is non porous but dulls knives. thats probably what they use in like a t.g.I.fuckers. wood is decent on knives but is highly porous. glass is an abomination, whomever decided cutting shit on that should be shot. they make rubber equivalent boards now out of fancy polymers. I saw them at bed bath. if you're GRANE and can make it over to the Bowery or a professional Resto supply place, do it. a sexy sharp knife is nothing if you don't have a good surface. oh, and don't be cutting hard bread or cardboard.
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👍 that will be my next mission. And a new sexy ass knife to go with it
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Not very formal, but a good apitizer us salsa, and cream cheese, but the entire cream cheese block on a plate or something, then apply salsa, get some chips, and you're set! The cream cheese is cool, and the salsa is hot, it makes it perfect!
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Thanks for the flour info. Had a great sandwich today. The flour blend bread was so much better than the whole wheat bricks I've been making.
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How to cook beef ?
Mamatek please...
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thuglife wrote:
Thug, I understand how frustrating this must be for you. But no matter how you prepare it, it will still taste like 🐥🐥Pok Pok!How to cook beef ?
Mamatek please...
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Shake-N-Bake wrote:
he also needs no know how to cook 🐑. He has a surpluss if themthuglife wrote:
Thug, I understand how frustrating this must be for you. But no matter how you prepare it, it will still taste like 🐥🐥Pok Pok!How to cook beef ?
Mamatek please...
baaaaaaaaah -
Jalapenos in tuna, either pickled or fresh.
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Are ceramic knives better than the metal one? How often shld we sharpen our knives in a moderate home use? (yr professional recommendations) WindFire
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Do u think Teflon coated pots & pans give yr food cooking & taste a sizeable difference vs. The plain metal types?
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