This thread is dedicated to Culinary (COOKING) techniques.

You start off saying you want to improve your cooking skills, not anymore, you just want to share thoughts.

There are plenty of other cooking threads that are specific.

This is so vague as to be pointless.

It's like a history thread that starts off, "some people like new history like Vietnam and that and some like old history like Romans, and some even like foreign history like Marco Polo but what is the best history?

Share your tales of favourite history."

1. Yes, I want to improve my cooking skills.
2. And Yes, I want to share ideas and thoughts.


And why does that even matter?


1. I am completely baffled to why are you going out of your way to pick a fight.
2. I am not engaging with some fight with you.
3. I have no animosity toward you.
4. If this thread bothers you in any way, that is not my intent.
5. If you wish to engage on this thread, I welcome you.
6. If you feel that this thread is pointless to you, that is your prerogative.
7. You seem to be trying to pick a fight when I choose not to fight.
8. I will continue to post things that I feel others might be interested in seeing.
9. This thread is not necessarily going to interest everyone. But, I'm fine with that.
10. There also may be some people who might be interested in what I am posting on this thread.
11. I didn't create this thread to make someone angry.
12. Why anyone would be angry at me for creating what is essentially a cooking thread is baffling to me.
13. This is not even a political thread.

I don't want to start a fight.

I want to help, but you don't seem to want any despite what you're saying.

I feel frustrated more than anything else.

On the other threads I can actually contribute something, for example on the pizza thread I said the flour blend I use.

This thread is so vague.

If you want actual help, as opposed to sharing your youtube culinary journey, then ask some questions people can answer, otherwise it's just some self indulgent tour of youtube channels, very much like fil Albuquerque's thread on documentaries.

At least fil Albuquerque is honest about it.

1. You said what you want to say.

2. If you want to say more, feel free to do so.

3. I have some new posts that I am preparing to share.

4. I just finished buying a long list of different spices and ingredients.

5. I actually got some ideas from those youtube videos.

6. I also got some ideas from the article posted.

7. Maybe others here on A2K also got some ideas from the youtube videos.

8. Maybe others here on A2K also got some ideas from the posted article.

9. I will be posting updates for anyone who might be interested over the next several days.

10. Before I try my ideas, I still have to research a couple of more cooking related methods before I' m ready.

11. I need to find out the pros and cons to baking oven pork chops (covered )vs baking (uncovered).

12. If you have some insights on baking oven pork chops (covered) vs (uncovered), feel free to share your thoughts on the subject.

I'm pleased you've found some new ideas etc.

I do feel that this has been somewhat of a fruitless exercise.

I'm English remember, I don't like broadcasting stuff I prefer to be asked, we detest boasting.

I'm waiting for you to ask me something, anything but instead you post videos and make general comments about spices etc.

It very much goes against the grain for me to put forward a recipe, suggestion, without prompting, and I was hoping for something of a discussion and an exchange of ideas.

Having said that I'll give you my recipe for cheese scones, see if you like it or not. It's something I've come to myself through trial and error.

1. Okay. If what I am doing or not doing is not to your liking, that's fine.

2. I'm still going to post what I am going to post.

3. I don't know what else to tell you.

Whenever scones are mentioned on American TV productions they're always depicted as being incredibly dry.

That's because they're incredibly stale.

Scones should always be eaten fresh, preferably within 24 hours of being baked.

I'm a bit of a naked chef, I quite often cook by eye and don't measure anything.

I'll try to codify it.

I'm using metric measurements and UK terminology, so you might have to look it up, but I don't tend to be overly accurate with my measurements.

I tend to make scones when I want to use up, soured cream/natural yoghurt/ creme fraise/ buttermilk or even ordinary milk that has turned sour. (Yes you can use sour milk to make scones.)

(Bear in mind the above.)

80z self raising flour

half a teaspoon of cream of tare tare

half a teaspoon bicarbonate of soda.

1 teaspoon of mustard powder

1 teaspoon onion powder

1 teaspoon salt

dash cayenne pepper.

20z butter (or veg shortening alternative, I'm no puritan.)

Mix the above dry ingredients together then add shortening until it resembles dry breadcrumbs.

Then add 2-4 0z grated cheese, (a mixture is good and if you have any hard cheese you can use it up.)

As much milk/sour cream/yoghurt/cream or creme fraise to make a nice easy to handle malleable consistency.

Roll out/press down with your hands and cut out scone shaped circles.

Stick into a very hot oven for 10-15 mins and eat with 24 hours.

1. I have heard that although oven (covered) pork chops are more moist, that they aren't as flavorful and don't have the browning or caramelization

2. I've also heard that although oven (uncovered) pork chops are more flavorful and has good browning and caramelization, that they turn out dry.

3. I've heard that to get the best of both techniques is to start the baking covered and finished the baking uncovered.

4. At what point I would need to go from covered to uncovered, I really don't know.

5. This is just things I've heard before.

6. I will research further to see I can find something that ither supports or dispel those assertions.

Try pouring cider over them.

1. I've never heard of that technique.

2. Do you bake covered or uncovered?

3. Or do you cover part of the time and uncover part of the time?

4. Is there a particular point when you pour cider over them?

You can put the cider in half way, covered if you want soft, uncovered if not.

Here you go, I use the BBC food site a lot.



https://www.bbc.co.uk/food/recipes/porkchopswithapplesa_92491

Thanks. I'll give it a try.

Much appreciated. Eventually, I will give this a try.

Thank you.

I want to help.

I feel we got off on the wrong foot.

I felt frustrated more than anything else.

I tend to cook mostly chicken, beef and ham.

I don't like lamb at all and I rarely cook pork.