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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 325 of 1056
  1. Mar 25, 2014 at 9:09 AM
    #6481
    SR52012

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    SR52012 Well-Known Member

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    And he told me with this, that i never realy thought of... but the block cheese is better to make mac and cheese and other things of that nature because the pregrated cheese is coated with a cornstarch to help from sticking together and it dosent melt as creamy
     
    SR52012, Mar 25, 2014
    #6481
  2. Mar 25, 2014 at 9:14 AM
    #6482
    Boerseun

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    Boerseun Well-Known Member

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    Good tip. I never thought about that.:thumbsup:
    Even though I guess the difference will be very small.
     
    Boerseun, Mar 25, 2014
    #6482
  3. Mar 25, 2014 at 10:44 AM
    #6483
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    I'll have to try that next time. I've heard of that concept but just always forgot to try it out. :cool:
     
    DeeKay21, Mar 25, 2014
    #6483
  4. Mar 25, 2014 at 10:58 AM
    #6484
    Xaks

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    Xaks Cranky & often armed sysadmin

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    Plus, some cheeses are just meltier.

    Parmesan? Not so much. Mozz often breaks and gets greasy if you aren't careful.

    Provolone, gouda, asiago, cheddar, colby, gruyere, muenster.....awesome melting cheeses. Muenster makes a grilled cheese to kill over.
     
    Xaks, Mar 25, 2014
    #6484
  5. Mar 25, 2014 at 11:38 AM
    #6485
    LUSETACO

    #6485
    LUSETACO Here for the Taco Pron

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    Try a grilled ham and cheese made with dill havarti. :drool:
     
    LUSETACO, Mar 25, 2014
    #6485
  6. Mar 25, 2014 at 12:20 PM
    #6486
    MTgirl

    #6486
    MTgirl too many frogs, not enough princes... Moderator

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    dat looks tasty :hungry:

    meltier? is that even a real word?
     
    MTgirl, Mar 25, 2014
    #6486
  7. Mar 25, 2014 at 1:20 PM
    #6487
    Xaks

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    Xaks Cranky & often armed sysadmin

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    If it isn't, it should be!

    The very proof is that you knew *exactly* what I meant :)
     
    Xaks, Mar 25, 2014
    #6487
  8. Mar 25, 2014 at 2:01 PM
    #6488
    LUSETACO

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    LUSETACO Here for the Taco Pron

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    Chicken and dumplings with the leftovers tonight.

    [​IMG]
     
    LUSETACO, Mar 25, 2014
    #6488
  9. Mar 25, 2014 at 3:00 PM
    #6489
    SR52012

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    SR52012 Well-Known Member

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    If you dont know what meltier is... idk if you should be in this thread... just saying, shit gets real in here lol.
     
    SR52012, Mar 25, 2014
    #6489
  10. Mar 27, 2014 at 7:57 AM
    #6490
    toughtaco

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    toughtaco Well-Known Member

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    I am soooo hungry. The house is loaded with swine flu so we havent eaten much since last Wednesday.
     
    toughtaco, Mar 27, 2014
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  11. Mar 27, 2014 at 8:06 AM
    #6491
    DeeKay21

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    DeeKay21 Lieutenant Dan.

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    Sorry to hear everyone is sick. :(
     
    DeeKay21, Mar 27, 2014
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  12. Mar 29, 2014 at 9:10 AM
    #6492
    Sacrifice

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    Sacrifice Motorcycle Goon

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    Anyone have a good chicken marinade for grilling?
     
    Sacrifice, Mar 29, 2014
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  13. Mar 30, 2014 at 5:42 AM
    #6493
    coffeesnob

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    coffeesnob Well-Known Member

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    not a marinade but I use mayo a lot of times. Keeps it moist.
     
    coffeesnob, Mar 30, 2014
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  14. Mar 30, 2014 at 6:15 AM
    #6494
    LUSETACO

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    LUSETACO Here for the Taco Pron

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    I love using mayo! My secret white BBQ chicken recipe!

    [​IMG]
     
    LUSETACO, Mar 30, 2014
    #6494
  15. Mar 30, 2014 at 6:26 AM
    #6495
    MTgirl

    #6495
    MTgirl too many frogs, not enough princes... Moderator

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    I usually go with premixed stuff.
    For a dry seasoning try mccormick montreal chicken. its great and a staple in my camping kitchen set up
    for liquid marinades try either their zesty herb or garlic, herb and wine mix stuff. they work best is you have them soak the better part of hte day. i usually let the raw chicken soak in half of the marinade and set the other half in a separate container to use to baste the chicken as i grill it
    about the only chicken seasoning I mix myself is still cheating a little. start with a little kraft honey dijon vinaigrette and I add in a little extra black pepper, sage and celery seed. baste the chicken with it as you grill and it has a nice, mild, savory flavor
     
    MTgirl, Mar 30, 2014
    #6495
  16. Mar 30, 2014 at 8:55 AM
    #6496
    Sacrifice

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    Sacrifice Motorcycle Goon

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    Thanks! I'll try one of those out, having a grill out tonight since its so nice.
     
    Sacrifice, Mar 30, 2014
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  17. Mar 30, 2014 at 9:00 AM
    #6497
    Xaks

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    Xaks Cranky & often armed sysadmin

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    You can't NOT share it now, ya know!
     
    Xaks, Mar 30, 2014
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  18. Mar 30, 2014 at 9:07 AM
    #6498
    LUSETACO

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    LUSETACO Here for the Taco Pron

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    :spy:
     
    LUSETACO, Mar 30, 2014
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  19. Mar 30, 2014 at 9:15 AM
    #6499
    LUSETACO

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    LUSETACO Here for the Taco Pron

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    :D It's pretty simple really. You basically make a coleslaw type dressing( Mayo, vinegar, sugar and salt) then you can add in any kind of herbs and spices you want. Marinate it overnight then you can lightly grill it and finish it the oven. Or just skip the grill and use the just the oven.
     
    LUSETACO, Mar 30, 2014
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  20. Mar 30, 2014 at 10:37 AM
    #6500
    krap22

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    krap22 Well-Known Member

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    Found a set of Calphalon tri-ply stainless pots and pans on clearance. It was missing the 12” skillet. $200. Normally $500+. :woot:

    [​IMG]
     
    krap22, Mar 30, 2014
    #6500
Page 325 of 1056

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