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Cooking shortcuts

 
 
CalamityJane
 
  2  
Mon 15 Mar, 2010 03:41 pm
@chai2,
chai2 wrote:
like the stuff cabbage. Have you ever made that?
oy what a freaking production.
how did people ever develope that particular method, when you can throw all the ingrediants together, and the end result is exactly the same?


It actually goes pretty fast. I use savoy instead of cabbage, steam it for 5 minutes, mix ground beef (I use bison) and couscous (instead of rice) and
cook that until done - 10 min tops. Fill the leaves with the beef mixture,
roll it up and put in an oven proof dish. Add chopped tomato sauce and
bake it for 30 min. That's it!
0 Replies
 
ossobuco
 
  1  
Mon 15 Mar, 2010 03:41 pm
Back on the bread - it beat anything in the store. I have some major fooling around to do, freak for italian hearth breads that I am. Also, I may have to invest in a bread slicer apparatus (lazy, lazy), and maybe one more lidded heavy pan/casserole (probably cast iron, will have to find army navy store locally).
I stopped myself from using my two le cruesets, one too big and odd shaped, and one probably too small - the lid knobs are meltable. Apparently le creuset has substitute lid knobs that can take high heat. Maybe that's first, new knobs...
http://www.artisanbreadinfive.com/?p=552=5


That artisanbreadinfive link is probably the one Swimpy uses...
0 Replies
 
 

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