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Old 02-13-2012, 10:27 AM   #271
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Hi!
Have you all been good "boys" and "girls" - while I've been gone!?!
(Quit throwing cook-books at each other!!)

"Barb"
I heard the idea a long time ago.
(Egg-whites)
Just "chalked it up", as an "Ole Wives" tale.
Can we assume it worked?

"--M--"
I wonder if they'll come up with "non-stick", pans -
that are "Really", "non-stick"?!
And - Work!
(I get tired of "Teflon", flavoring in food!)
Mmmmm! - tastes like some kind "polymer"!
(I do like "Teflon" paste, though!)
Yum!!

rossfingal

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Old 02-13-2012, 11:46 AM   #272
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Quote:
Originally Posted by jiju1943 View Post

Barb, on the craft forum where you are a mod, is there anything about oil painting?
There are a few threads about it in the 'Art Work' forum, but I'm not sure which ones. I'll try to look for them when I get a chance.

Barb
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Old 02-13-2012, 11:53 AM   #273
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Quote:
Originally Posted by rossfingal View Post
Hi!
Have you all been good "boys" and "girls" - while I've been gone!?!
(Quit throwing cook-books at each other!!)

"Barb"
I heard the idea a long time ago.
(Egg-whites)
Just "chalked it up", as an "Ole Wives" tale.
Can we assume it worked?

"--M--"
I wonder if they'll come up with "non-stick", pans -
that are "Really", "non-stick"?!
And - Work!
(I get tired of "Teflon", flavoring in food!)
Mmmmm! - tastes like some kind "polymer"!
(I do like "Teflon" paste, though!)
Yum!!

rossfingal
I end up replacing my 12" 'teflon - non-stick' pans every couple years or so. They should be called 'dispoable' non-stick pans. It looks like the only true non-stick pans on the market are the well-seasoned iron pans.

About 2 years ago, I bought a Calphalon 12" frying pan thinking, "It's expensive, but good quality. I won't have to replace it in two years like the others I've had". WRONG! It's no better than any of the cheaper one's I bought.

'Teflon paste' eh? Do they make it in mint flavor, with flouride?
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Old 02-13-2012, 12:30 PM   #274
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Originally Posted by gma2rjc View Post
I end up replacing my 12" 'teflon - non-stick' pans every couple years or so. They should be called 'dispoable' non-stick pans. It looks like the only true non-stick pans on the market are the well-seasoned iron pans.

About 2 years ago, I bought a Calphalon 12" frying pan thinking, "It's expensive, but good quality. I won't have to replace it in two years like the others I've had". WRONG! It's no better than any of the cheaper one's I bought.

'Teflon paste' eh? Do they make it in mint flavor, with flouride?
Yeah, I almost brought one of those "Calphalon" pans.
At this point - I'll probably figure I'm going to have to replace them -
every, couple of years!
("Designed Obsolescence")
Sort of - like me!!

"Teflon-Paste"?!? -
Why anyone would want to mess with the "Natural", flavor of
"Teflon-Paste"? - it's beyond me!!
Mint???!!!
Surely, you're kidding!?!
(Sorry! - I forgot; that, I'm not supposed to call you "Surely"!)

rossfingal
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Old 02-13-2012, 01:11 PM   #275
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I have read too much about Teflon so we stay away from it, I did read about a ceramic coated skillet but don't know enough about them. I like the old cast iron skillets, the older the better. There is an art to caring for the old cast iron.

Mike, I have found the only way to cook with SS skillets is to set the heat to medium, preheat and don't cook higher than medium. We have SS pans and pots and love them. I really do like the SS skillets as they are easy to clean but hate the sticking. I wonder how copper does when it comes to sticking.

Judy and the grand babies love their eggs with what we call lace around the edges. That is where the edges cook brown and bubbly. The only way to do that is crank the heat up fairly high and cook the eggs like that and watch carefully to be sure the yellow does not start to cook.

We can't not eat eggs when the whites are not completely done, there are very few restaurants who know how to cook eggs that way and none will cook with lace.

There is no way to cook eggs with lace in a SS Skillet without it sticking. I know it sounds like I do all the cooking around here but I don't. Judy is a really good cook and she isn't sitting here beside me right now.

Barb, Judy and I have been watching Bob Ross on TV painting with oil paints and we would really like to give that a try, it sure look like a lot of fun. We appreciate you checking on your forum.

Got to have another cup of coffee, got a headache this morn.. afternoon.
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Old 02-13-2012, 01:23 PM   #276
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Sadly--most stainless steel saute pans stick---more and more as they get older--

Not porous enough to season either---They are ugly but the heavy steel saute pans are still the best-
Mike I just noticed that you said "saute pans", are the SS skillets not made for frying, if not that explains why they stick so bad.

One more question, do they make a woc for a glass top cook top? I know, whats a woc, one of them things you throw at a wabbit. The only wocs I have seen don't have legs or anything on them.
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Old 02-14-2012, 06:37 AM   #277
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Its v-day, so I get to share without looking like a "creeper"

Rossi: You are adorable. You are like a big pet doggy. furry, loyal and a little bit messy, but lovable
Dangermouse: Quirky, eclectic and increasingly allusive. I bet a sweetie though
Jim: A big old teddy. Tough on the outside, a softie on the inside. A nice comforting place for your loved ones to fall
Barb; You already know how I feel. I asked you to marry me, but you laughed.... ( i joke)
Wiilie T : A good kind soul
Mike: I got a crush on you.
There are lots of other sweet folks on this site and I didn't mean to neglect anybody but I don't want to get too creepy
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Old 02-14-2012, 06:44 AM   #278
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I like you,too. This bunch of flowers is for you. --Mike---
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Old 02-14-2012, 06:51 AM   #279
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Awww thanks
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Old 02-14-2012, 06:52 AM   #280
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Jim---Woks need as much sizzling hot surface as possible---so no to the electric stove--

Go to a restaurant supply house and get a large steel saute pan---or do your wok work outside on top of you wash boiler.(gas stove)

I used to have a few big old woks and some 'antique' looking single burner gas stoves. You need a big burner to heat a wok---most home gas stoves won't run a wok hot enough---
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Old 02-14-2012, 07:01 AM   #281
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I love my heavy bottomed stainless steel cooking pots---

I also have a couple of enameled cast iron stew pots---those are the best for slow cooking soups and stews---I have a friend that likes split pea soup---I make a pot full of that for him to enjoy every once in a while--

He uses my shop to make tools and fancy handles---I let him use my lathe many years back--he had a knack for it and became one darn good turner----now he has his own ,big powerful one in my shop.

He uses exotics mainly---mighty pricey wood---I don't like to get near his work bench for fear of messing up the fancy tools--
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Old 02-14-2012, 01:07 PM   #282
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Quote:
Originally Posted by oh'mike View Post
Jim---Woks need as much sizzling hot surface as possible---so no to the electric stove--

Go to a restaurant supply house and get a large steel saute pan---or do your wok work outside on top of you wash boiler.(gas stove)

I used to have a few big old woks and some 'antique' looking single burner gas stoves. You need a big burner to heat a wok---most home gas stoves won't run a wok hot enough---
Well that lets the woc out, we have electric stove and everything else in the house is including heat.

I tried my hand at banana nut bread last night and I am a little disappointed. Judy picked up all the stuff I needed except I though we had baking soda. Since we didn't have baking soda I used self rising flour and an off brand at that, I don't know if that was the problem or the bananas weren't over ripe enough or what but it just didn't have that wonderful taste I was looking for.

I know I need more sugar as I didn't put as much as called for, I thought 1 1/2 cup would be too sweet for me but I was wrong. I made enough for two loaves. Judy said she liked the bread but I think she was being kind. The bext time I make it I will follow one recipe instead of using what I thought would be good.

The only time I ever tried to make a cake or bread other than biscuits and cornbread I was around 11 or 12, the cake went one sided but it was good. Cooking isn't as easy as they show on TV or as easy as Judy makes it look. I did find out one thing not to do, you can't mash bananas with an egg whisk, they wind up inside and are hard to get out. Mike, you would have been proud of the mess I made, I didn't get any flour on the front door steps this time though.

I have seen the enameled cast iron but didn't know how well they worked.
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Old 02-14-2012, 01:26 PM   #283
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Thanks Jan, I think, I didn't know I came across as being tough to anyone.

Ross, I got a computer question for you again. Is there a way to run a trusted scan on my PC to see what is going on. I spent an hour this morning getting junk off so I could get online, the heck of it is I did that last night before I turned it off. I forgot to unplug it from the wall last night.

I usually go to internet options at night before I turn the PC off and delete the history and everything except passwords. I did the same thing this morning and it acted like it was deleting all kinds of stuff and there shouldn't have been anything there. Ya got any suggestions.
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Old 02-14-2012, 01:41 PM   #284
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Jim: To be certain, I didn't mean anything in a bad way. I meant for it to be all good and not offensive

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Old 02-14-2012, 06:56 PM   #285
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Well happy Valentine's Day to you too Jan! And happy Valentine's Day to Mike, Ross, Jim & Judy, DM & Mrs. DM!

Did anyone fix anything special today? Like heart-shaped pancakes or eggs?..... me either.

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