Pro tip

[limegreenc]

Seeing that rice is basically sugar, and lands in my ass, I've been using quinoa since the winter. In Canada it's almost $5 for about a pound at the bulk food store. Easy to cook in any pot/rice cooker, and has something like 56% of the recommended daily protein.
Cook the same as rice; 1 cup quinoa 2 cups water. Rise quinoa in strainer for 2 minutes before adding to pot. Add as substitute for pasta, in salads. I've seen burgers, but it looks messy.
Delicious when seasoned, filling and my ass thanks me.

Without music, life would be a mistake.”
― Friedrich Nietzsche

[BigV]

You can not proof your own writing. You need to read your own writing of course, but don't think it's been proofed after doing so.

[monster]

[BigV]

Hey!

I *love* garlic. And I do find that peeling it is something of a pain in the ass. And although the production values of that video are quite high, I am skeptical. Furthermore, I don't have a set of bowls like that (I have one, not two). But I am intrigued. I'm gonna get a set of suitable bowls, and some garlic. I will report my results here.

[monster]

i think the best part is the noise and the violence. i am totally going to try it. garlic on toast for lunch, maybe?

[glatt]

Looks good for a big batch, but I very rarely peel more than 3 cloves at a time. Usually just 1 or 2. What am I supposed to do with a whole bulb?

[monster]

Originally Posted by glatt

Looks good for a big batch, but I very rarely peel more than 3 cloves at a time. Usually just 1 or 2. What am I supposed to do with a whole bulb?

go vampire hunting

[Undertoad]

There is no such thing as too much garlic, so that's not a problem.

[Sundae]

I cook brown rice on the hob. Simples.
25 minutes is as much preparation as I am interested in for something I'm simply boiling (as opposed to "proper" cooking).
Can't say about white rice - really not a fan.

Originally Posted by Undertoad

There is no such thing as too much garlic, so that's not a problem.

I once thought that.
But then a friend and her bf collaborated to make garlic bread and some sort of dip.
Booze was involved in the making of.
Both added their usual level of garlic (and both were garlic fans) without realising the other had already done so.

Even my eyes watered, and I'm an avowed fan.

[glatt]

We had what can really only be described as a raw garlic party one year when I was a teen. And had forgotten that all of us kids had back to back dentists appointments the next morning. The dentist talked about that for years. Four patients in a row with powerful garlic breath.

[BigV]

Originally Posted by glatt

Looks good for a big batch, but I very rarely peel more than 3 cloves at a time. Usually just 1 or 2. What am I supposed to do with a whole bulb?

Originally Posted by Undertoad

There is no such thing as too much garlic, so that's not a problem.

Well, UT offered the definitive answer, so my contribution here is trivial in comparison, but... why not just put a couple cloves into the magic bowls of raucous garlic peeling violence? Just because he goes all Monty Python on the whole head of garlic doesn't mean you have to. Pluck off what you need and peel with vigor.

But really, if you had more peeled garlic, you'd have more reason to use more peeled garlic, so... win.

[BigV]

Question: How can you tell the doneness of a steak?

Answer: Use The Rule of Thumb

By probing the surface of the steak as it is cooking you can tell how firm the meat feels. The firmer the meat, the more well done. The art is in knowing how each level of doneness feels. Try this: Loosely touch one of your fingers to your thumb: forefinger for rare, middle finger for medium rare, ring finger for medium, and pinky finger if you like your steak well done.

The tension in your muscle below the thumb should resemble the toughness of the steak you want to cook.

But remember, the steak will continue to cook as long as 5 minutes after you remove it from direct heat. Aim for undercooked. You can't uncook a steak once it's overcooked.

Like this:

[footfootfoot]

Originally Posted by BigV

Question: How can you tell the doneness of a steak?

Answer: Use The Rule of Thumb

By probing the surface of the steak as it is cooking you can tell how firm the meat feels. The firmer the meat, the more well done. The art is in knowing how each level of doneness feels. Try this: Loosely touch one of your fingers to your thumb: forefinger for rare, middle finger for medium rare, ring finger for medium, and pinky finger if you like your steak well done.

The tension in your muscle below the thumb should resemble the toughness of the steak you want to cook.

But remember, the steak will continue to cook as long as 5 minutes after you remove it from direct heat. Aim for undercooked. You can't uncook a steak once it's overcooked.

Like this:

Attachment 38502

Doesn't work. I jabbed the meat thermometer into that part of my palm and no matter how long I left it in it still read 98.6°

[BigV]

Originally Posted by footfootfoot

Doesn't work. I jabbed the meat thermometer into that part of my palm and no matter how long I left it in it still read 98.6°

I bet you're well and truly done now!

[BigV]

How to separate eggs with *magic*. Or coke, or dr pepper or bottled water, minus the water that is. check this out.