tag:blogger.com,1999:blog-1134384403689315687.post4701437731507069430..comments2024-02-26T02:53:40.061-05:00Comments on Food Network Musings: Anne Exclaims Over Her (Duck) Breasts; Tyler’s Pears Kiss The Baking Sheet And I’m Convinced That (Part Of) Garlic Is EvilSuehttp://www.blogger.com/profile/02284023935180677683noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1134384403689315687.post-24529572636064198972010-02-11T18:54:55.964-05:002010-02-11T18:54:55.964-05:00Yes, it was a bit obscene-sounding when Anne discu...Yes, it was a bit obscene-sounding when Anne discussed the "large breasts" although I've quite frequently giggled whenever I've heard RR tell us that she never met a sausage she didn't like.Tonyhttps://www.blogger.com/profile/05385596760342849116noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-5392860377980112782010-02-02T12:53:45.726-05:002010-02-02T12:53:45.726-05:00Hi Tom,
I know! It's kind of amazing how much ...Hi Tom,<br />I know! It's kind of amazing how much fat comes off! I really have to psych myself to deal with it. <br /><br />Em,<br />Do you mean a big fancy juicer OR a juice squeezing machine? Yes, I have a juicer - a really elementary, not high tech, Krups one (that works just fine for when I need it); No, I don’t have an electric juice squeezer like Ina has. I actually used an old-fashioned glass juice squeezer thingie, as well as a reamer. Clementines give up their juice so easily that you could just squeeze them by hand, but I wanted to get every drop. <br /><br />I agree, overcooking big, juicy breasts is a bad thing, especially after all the handling that's involved.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-20309914930193197762010-02-02T02:50:19.886-05:002010-02-02T02:50:19.886-05:00Goodness. That sounds good! I want some. Do you...Goodness. That sounds good! I want some. Do you have a juicer? I really want one. The idea of freshly squeezed clementine juice is appealing to me.<br /><br />The low and slow cooking sounds like a good idea. Knowing my luck, I'd overcook the breasts. The big, juicy breasts I mean.Emilyhttps://www.blogger.com/profile/17204776831565649927noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-1681754007278557632010-02-01T08:53:00.941-05:002010-02-01T08:53:00.941-05:00Hi Sue,
I'll never forget being horrified the...Hi Sue,<br /><br />I'll never forget being horrified the way my oven looked after I roasted my first duck. I'm not one to keep the oven spotless, (I'd love to have whichever elf it is that cleans Giada's ovens come clean my house too), but that was too messy even for me.<br /><br />TomAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-86957664375506157852010-01-31T15:32:46.514-05:002010-01-31T15:32:46.514-05:00Oh Rach!
I COMPLETELY forgot to Tivo the new show....Oh Rach!<br />I COMPLETELY forgot to Tivo the new show. It's done for next time, though, so sit tight. In the first few minutes that I saw (at the end of Tyler), she looks kinda cute and like she knew what she was talking about. <br /><br />I'm so glad the weather wasn't freezing in Chicago, although it IS here now. <br /><br />Can you make duck for you and chicken for him?Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-30801283664370672752010-01-30T13:00:40.275-05:002010-01-30T13:00:40.275-05:00Whoops. Also forget to reassure you I wasn't ...Whoops. Also forget to reassure you I wasn't freezing in Chicago. The weather was close to balmy at times, although it was always overcast and often rainy.The Short (dis)Order Cookhttps://www.blogger.com/profile/05510572788683143569noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-21522035017233804592010-01-30T12:58:49.344-05:002010-01-30T12:58:49.344-05:00I love duck so much. I'd cook duck breast mor...I love duck so much. I'd cook duck breast more if my husband would eat it. I tried to make it for him once and he freaked. All of these recipes sound great. I really love your cherry one. Now I'm really looking forward to cherry season.<br /><br />I caught the last 10 minutes of the new Mexican food show on FN this morning. The first thing I thought of when I saw it was what your review of it will be like.The Short (dis)Order Cookhttps://www.blogger.com/profile/05510572788683143569noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-80661391330270939192010-01-30T10:49:47.902-05:002010-01-30T10:49:47.902-05:00Hiya TP,
Right! TO, but not THROUGH!
The only o...Hiya TP,<br /><br />Right! TO, but not THROUGH! <br /><br />The only other kitchen chant I remember is from cooking school - Flour, Egg, CRUMB! Flour, Egg, CRUMB! I NEVER prematurely crumb anything EVER. And the idea of crumbing WITHOUT flouring is unthinkable to me.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-25205666545264899592010-01-30T06:19:44.819-05:002010-01-30T06:19:44.819-05:00That’s a great way to remember that I have to cut ...That’s a great way to remember that I have to cut through ALL the fat, but stop when I get to the meat TO the flesh, but not Through the flesh.<br /><br /><br /><a href="http://www.ghostpapers.com/" rel="nofollow">Term papers</a>Term Papershttps://www.blogger.com/profile/02145417264678061367noreply@blogger.com