Impish Kat

I like Alton Brown's shows, quirky & informative.

But his books, in trying to imitate the show's format, don't translate well for me. They seem too cluttery for the printed medium.


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hrrrmm... I'll be durned...

Thanks for the clarification.


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Really? Because as I click each save button, the system chat spits back the name of the files saved, and the filenames seem to correspond to the various tabs respectively.

The only one that I've noticed is not grouped with the rest of them is the keybinds... which need to managed (saved/loaded) in their own tab.

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A quick note on olive oil.... older olive oil will develop bitter tannins... so don't let it sit around for too long. Make sure it is fresh & "clean" tasting.

This becomes very important if you are going to use it as a "stand alone" ingredient such as angel hair pasta with a bit of garlic, olive oil & parm.


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Keep in mind that it was a fairly large batch (6 italian sausages, 6 andoullies) that fed 5 adults. You may want to adjust accordingly.

As for pasta... matching a sauce with a style of pasta can be fun. I generally think in terms of if the pasta will "hold" the sauce. If a sauce is thin, I tend to go with pastas that have more textures; rotini, tortellini, pene, etc., so that the pasta will hold the sauce to it. If a sauce is thicker or chunkier style, I go with straighter pastas. This is just my trial & error opinion... ymmv.

As for wheat pastas, as I understand it, they have more gluten in them, so they cook differently than the more common (semolina?) pastas. I think the trick is to really keep an eye on the pasta's "doneness" and pull and rinse in cool water as soon as you notice they are "al dente". Don't worry, the sauce will heat them back up for eating.

Salt in the water is mostly to help it boil faster, though it also does help bring out the pasta flavor a bit. I rarely use it. A bit of oil in the water will help keep the noodles from sticking to each other.

Sauce: I'm a cheater.... I have a proprietary sauce recipe from my dad. I mix the spices up in big batches, separate into packets and keep them in the freezer. When I need sauce, it's 2 x 14 oz cans of chopped tomatoes, 1 x 6 oz can tomato paste, & spice packet. Depending on my mood, I add sauteed veggies and/or sausage, & sometimes a little (4-6 oz) merlot or cabernet.

To kick up a commercial sauce, I might add some sauteed garlic, onions, green pepper.... or just sprinkle in some extra oregano/basil... add some red wine... sprinkle of ceyanne pepper... For creme sauces I'll sprinkle in some nutmeg (just a little)...

Have I confused you further?

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So, last night we cooked brats & andouille sausage... more specifically...

• Punctured uncooked mild italian sausages with fork or small knife (about 3 punctures on two opposite sides) and placed in stewpot.
• Poured a decent beer over sausage (we used Blue Moon last night) to the point that they were immersed completely.
• Last night, I was in the mood for spicy, so I added some already cooked andoullie sausage on top (punctured slightly to impart some of their flavor).
• Topped the whole mess with 4 (small) cloves garlic chopped fine, small (or half a large) onion, & 2 "julienned" green bell peppers.
• Cooked, uncovered, on medium heat for about 15-20 min. We used the handy side burner on the bbq so as not to heat the house up too much (we had a balmy 95 degree day). Some of the andoullies 'sploded, but I was okay with that... just gave the stock some good flavor.
• A few minutes after putting the pot on, we put some foil wrapped corn cobs on the grill.
• When sausages were well cooked, we pulled them out and grilled them briefly just to give them some nice char marks.
• Sausages came out slightly crispy on the outside, but oh so tender on the inside. Served in slightly toasted buns & topped with the cooked peppers & onions.

Now I have some really wonderfully flavored stock left over. Planning on making a little stew with it... Thinking I'll add some tomato, carrots & celery, some lentils, peas, & barley... maybe even a little leftover sausage.

yum.


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Isn't there some sort of limit on how much a person can spend at the NCSoft store in a certain amount of time? I think it's supposed to cut down on fraudulent transactions.... Sorta like the "you can only withdraw $300 a day from the ATM" rule.

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Ah... So then, your source is some other poster on some other forum... not exactly what I'd call reliable.

I believe this is called "rumor milling" (or some such).

Whether or not YOU think the NDA is a joke, I can assure you the folks here take it quite seriously.

Bye, now.

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Brisco

(though I appreciate the concept of The Prisoner, I was not impressed with the execution of the production)

Besides, I <3 the chin.

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Do you guys take Paragon Express and/or Supercard?

'Cause, I don't mind paying fees on top of fees... no, really... it's all good.

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If you don't eat yer meat, you can't have any pudding!
How can you have any pudding, if you don't eat yer meat?!

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same.

Is this related to Login Server?

Hubby is on the game now on his 'puter, we're networked through the same system, and I am unable to get past the login screen. I am getting the "login server is not responding" message. .... Hubby just got the same thing attempting to log my account in on the laptop.

I AM able to log in to test.

The last time I was logged in on live was night before last, and the post-game patch loaded up.

This is just weird.

ETA: curiouser and curiouser.. now it's working again

*Throws "low-hanging fruit" at Zube*

It might not be fire & brimstone, omgwtfbbq, the game is ending armageddon...BUT

I do agree that capes and auras should be separate from each other. This isn't like some sort of college course where you have prerequisite courses.. it's a game. The beauty of CoH/V is the abundance of choices a player can make, why create a forced situation where there is little to no choice? It's counter-intuitive at best.


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Firefly
Brisco


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I'm gonna go out on a limb and guess that Heraclea would like to make a point regarding the new forum rules.... which is different than making a point about the game.

Love the game, but unhappy with forums... to make the point, remove account from the forums so there is a record of activity.

I'd have to say, that does sound like a Customer Service type of thing.

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clever way to cover up/decorate those horrendous square doorways

lol speedreading

Bah! messy machines, those "food processors"... too many parts to clean!

mandolin

I needs to get me one

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