FWIS3

this was a thread on fwis2 which i enjoyed very much although i fear that it had the many accomplished cooks shuddering &/or gagging. as i recall the high point was working out, in detail, how to make jello.

today's lesson -
remember those big carrots that mom called 'horse carrots' and told you to skip in favor of the smaller ones? mom was right.

Do tell.

FZR1KG wrote:Do tell.

you're missing your wife and mother-in-law, aren't you? what else could explain such sarcasm in one so young?
i understand perfectly. i miss them. i still can't get over the conversation we had at dinner.

Either I've been smoking crack or ... nothing. Too much crack.

I don't recall a thread on making jello or understand how FZ's comment suggests SFC-withdrawal. As I said, too much crack, apparently.

There was a thread that involved the joys of Jello and the proper ways to cook it so it would jell properly. Lay off the crack. It causes blindness.

code monkey wrote:

FZR1KG wrote:Do tell.

you're missing your wife and mother-in-law, aren't you? what else could explain such sarcasm in one so young?
i understand perfectly. i miss them. i still can't get over the conversation we had at dinner.

Aw... we really enjoyed our time there. Looking forward to seeing you again at the FWIS Fwy. Incidentally, FZ is not being sarcastic there. He really wants you to tell why you should skip those carrots... see, he uses them in cooking all the time, and they taste just fine.

...ummm...I was the aforementioned jelloista, who didn't understand that ya chill it for 24 hrs (works best for me) as opposed to sticking it in the freezer
for a shorter length of time.

I am also the one whose concoction ate a hole through the bottom of an aluminum saucepan (full story at a later date...I'm studying now...).

The wench has the right of it.
I asked a seary assed question

FZR1KG wrote:The wench has the right of it.
I asked a seary assed question

ok.
the thicker carrots are less sweet.
they are also harder and more difficult to cut.

and one can get quite a cut if one's knife skids off the (hard) carrot.

If your knife is skidding off of ANYTHING... it's not sharp enough, and is more dangerous than a sharp knife will ever be.

We used horse carrots all the time in school... a pinch of sugar, and they're fine...

Brite's spot on with the knife.
If its sharp it will cut through those carrots like they were nothing.
if its not you're likely to seriously cut yourself because you have to put so much more energy into it and then its unstable.

I tend to not like sweet as much as most people so those large carrots suit my savory dishes really well.

I will admit however that every once in a while I just want my fill of baby carrots.

I remembered that you didn't have sharp knives code monkey. That's why I picked up two new ones. Those will, eventually, need to be sharpened as well. If you like, we can bring our knife sharpener to the FWIS Fwy and show you how.

we have a Russ style sharpener here too if you don't want to pack it.

Did he use a Lansky?

code monkey wrote:today's lesson -
remember those big carrots that mom called 'horse carrots' and told you to skip in favor of the smaller ones? mom was right.

You're referring to baby carrots, I take it.

Interestingly, those give me a stomach ache if eaten raw.

Regular carrots don't.

So I'm sticking with "horse carrots."

code monkey wrote: mom was right.

I may have told this story before, but I learned many, many years ago, while cooking with my friend Robin, that all cooking arguments boil down to "well, that's not how my mom did it!".

I don't recall much experience with the big carrots, but the elephant garlic is worthless - that big clove of garlic has less flavor that an ordinary little clove.

Swift wrote:

code monkey wrote: mom was right.

I may have told this story before, but I learned many, many years ago, while cooking with my friend Robin, that all cooking arguments boil down to "well, that's not how my mom did it!".

I don't recall much experience with the big carrots, but the elephant garlic is worthless - that big clove of garlic has less flavor that an ordinary little clove.

And did you learn this from mom?

Elephant garlic, twice the size, 1/6 the flavour.

the soup,,dear. theGREENSOUP...

Split pea and ham soup is green and I love it!