tag:blogger.com,1999:blog-1134384403689315687.post6166558979405183172..comments2024-02-26T02:53:40.061-05:00Comments on Food Network Musings: Robin Redux - Any Better The Second Time Around?Suehttp://www.blogger.com/profile/02284023935180677683noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1134384403689315687.post-7025622373748642632008-08-31T23:55:00.000-04:002008-08-31T23:55:00.000-04:00Whew! I was afraid I was getting my terms mixed u...Whew! I was afraid I was getting my terms mixed up again. I spent a good evening reading on the difference between boiling, simmering, rolling boiling, stewing, braising, and poaching. Then my head exploded.<BR/><BR/>I was afraid I was all mixed up.CommonDialoghttps://www.blogger.com/profile/06000807883602122706noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-9782695225271885512008-08-29T23:59:00.000-04:002008-08-29T23:59:00.000-04:00CD,You are ABSOLUTELY right, I wasn't being strict...CD,<BR/>You are ABSOLUTELY right, I wasn't being strictly accurate. I changed it to "partially covered". The liquid should come up about halfway when you braise.<BR/><BR/>I didn't think Robin was braising incorrectly, though, I thought WHAT she was braising was strange.Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-80684122759872965642008-08-29T23:01:00.000-04:002008-08-29T23:01:00.000-04:00Wait wait wait...I thought braising required that ...Wait wait wait...I thought braising required that the meat only be partially submerged in a flavorful cooking liquid, not covered.<BR/><BR/>GAH!CommonDialoghttps://www.blogger.com/profile/06000807883602122706noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-23331663130398387832008-08-29T00:29:00.000-04:002008-08-29T00:29:00.000-04:00Em, My pleasure! You are sooo funny. May I suggest...Em, <BR/>My pleasure! You are sooo funny. May I suggest that you donate your quinoa to the zoo. The apes are probably the only ones that would like it. <BR/><BR/>Hi Rach,<BR/>HOW did she get on the air? She's pleasant, but her appeal ends there. That's one happening street that she lives on, though!Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-66333086509569696742008-08-28T09:43:00.000-04:002008-08-28T09:43:00.000-04:00Now you have me wanting to watch this show just to...Now you have me wanting to watch this show just to see what's happening outside the window. <BR/><BR/>Maybe Robin thinks that by making a water sauce, she'll extend it by a couple of days. Who knows? Her show has to be one of the most boring ones on TV. She doesn't even have the courtesy to be painfully annoying like Rachael Ray so you can properly make fun of her.The Short (dis)Order Cookhttps://www.blogger.com/profile/05510572788683143569noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-19168151580832340442008-08-28T03:06:00.000-04:002008-08-28T03:06:00.000-04:00Thanks for the tip!Also, I forgot to mention that ...Thanks for the tip!<BR/>Also, I forgot to mention that I hate quinoa. Well, hate is such a strong word. I don't hate it, but I reaalllly don't like it.<BR/>When I cooked it, it smelled like a zoo. I have a bag leftover and I don't know what to do with it.Emilyhttps://www.blogger.com/profile/17204776831565649927noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-88502502846120954052008-08-27T17:31:00.000-04:002008-08-27T17:31:00.000-04:00Hi Em,That truck was positively thrilling. The onl...Hi Em,<BR/>That truck was positively thrilling. The only thing that would have been better is if it had been a Good Humor truck with its bell going off.<BR/><BR/>Strictly speaking, pimentos are made from small round little red peppers, but you can use big red peppers too. In the event that you ever need pimentos, do this: Jam a little or big red pepper on top of your gas burner or under the broiler. Scorch the skin all around. Throw it in a paper bag to steam for a minute or two and then peel it. Voila pimento! Or good enough. The liquid that comes with the jarred ones is nasty, so don’t bother trying to duplicate it by pickling the peppers. Just use peeled red pepper flesh. (THAT sounds nasty.)Suehttps://www.blogger.com/profile/02284023935180677683noreply@blogger.comtag:blogger.com,1999:blog-1134384403689315687.post-36600007638751071522008-08-27T16:12:00.000-04:002008-08-27T16:12:00.000-04:00Ha ha! Thanks for the "higlights" of the "show". ...Ha ha! <BR/><BR/>Thanks for the "higlights" of the "show". I'm sorry I missed that truck going down the street.<BR/><BR/>So, don't buy jarred pimento? I've never purchased them. Is it just peppers in a jar? What if you were doing some Spanish cooking?Emilyhttps://www.blogger.com/profile/17204776831565649927noreply@blogger.com