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Thread: Beginner questions welcome

  1. #1
    George M. Middius Guest

    Default Beginner questions welcome



    Is it safe to boil water in a nonstick pan?

    Do I need a silicone pastry brush to put water on the edges of
    ravioli, or will a nylon brush work too?

    What's the difference between minced garlic and crushed garlic?

    If I slice up a pork shoulder, can I still braise the pieces, or do I
    have to grill them like steaks?

    If I can't get langostinos, can I substitute shrimp?

    What's the difference between wine from southern Italy and wine from
    northern Italy?

    I want to make some bread but I don't have a bread machine. Which kind
    should I buy?

    If I make a wine sauce and cook it long enough for the alcohol to
    evaporate, how can I be sure it's safe for an alcoholic to eat?

    I like dates but I don't like chicken. Will I like whole wheat bread
    that has flax seeds in it?





    Not all of these questions have appeared on RFC, of course. Let's talk
    about them now so we can be sure of establishing a comprehensive
    reference source in the Usenet garbage pit. Uh, make that the Usenet
    archive.



  2. #2
    Ed Pawlowski Guest

    Default Re: Beginner questions welcome

    On Sat, 15 Sep 2012 11:26:19 -0400, George M. Middius
    <[email protected]> wrote:

    >
    >
    >Is it safe to boil water in a nonstick pan?


    Sure, and it will pour out easily and not stick to the bottom like in
    a regular pan.



    >
    >What's the difference between minced garlic and crushed garlic?


    A quick squeeze


    >
    >If I slice up a pork shoulder, can I still braise the pieces, or do I
    >have to grill them like steaks?


    If you have a torch, you can try brazing them, but often the fat
    burns.


    >
    >
    >What's the difference between wine from southern Italy and wine from
    >northern Italy?


    About a hundred miles.

    >
    >I want to make some bread but I don't have a bread machine. Which kind
    >should I buy?

    Wonder is popular, but I like Pepperidge Farms.



    >
    >If I make a wine sauce and cook it long enough for the alcohol to
    >evaporate, how can I be sure it's safe for an alcoholic to eat?


    You need to find a better class or friends.


    >
    >I like dates but I don't like chicken.


    Then take your date to a steak house.





  3. #3
    sf Guest

    Default Re: Beginner questions welcome

    On Sat, 15 Sep 2012 13:26:54 -0400, Ed Pawlowski <[email protected]> wrote:

    > On Sat, 15 Sep 2012 11:26:19 -0400, George M. Middius
    > <[email protected]> wrote:
    >
    > >
    > >
    > >Is it safe to boil water in a nonstick pan?

    >
    > Sure, and it will pour out easily and not stick to the bottom like in
    > a regular pan.
    >
    >
    >
    > >
    > >What's the difference between minced garlic and crushed garlic?

    >
    > A quick squeeze
    >
    >
    > >
    > >If I slice up a pork shoulder, can I still braise the pieces, or do I
    > >have to grill them like steaks?

    >
    > If you have a torch, you can try brazing them, but often the fat
    > burns.
    >
    >
    > >
    > >
    > >What's the difference between wine from southern Italy and wine from
    > >northern Italy?

    >
    > About a hundred miles.
    >
    > >
    > >I want to make some bread but I don't have a bread machine. Which kind
    > >should I buy?

    > Wonder is popular, but I like Pepperidge Farms.
    >
    >
    >
    > >
    > >If I make a wine sauce and cook it long enough for the alcohol to
    > >evaporate, how can I be sure it's safe for an alcoholic to eat?

    >
    > You need to find a better class or friends.
    >
    >
    > >
    > >I like dates but I don't like chicken.

    >
    > Then take your date to a steak house.
    >
    >

    Thanks for the laugh!


    --
    Food is an important part of a balanced diet.

  4. #4
    Gary Guest

    Default Re: Beginner questions welcome

    "George M. Middius" wrote:
    >
    > Is it safe to boil water in a nonstick pan?
    >
    > Do I need a silicone pastry brush to put water on the edges of
    > ravioli, or will a nylon brush work too?
    >
    > What's the difference between minced garlic and crushed garlic?
    >
    > If I slice up a pork shoulder, can I still braise the pieces, or do I
    > have to grill them like steaks?
    >
    > If I can't get langostinos, can I substitute shrimp?
    >
    > What's the difference between wine from southern Italy and wine from
    > northern Italy?
    >
    > I want to make some bread but I don't have a bread machine. Which kind
    > should I buy?
    >
    > If I make a wine sauce and cook it long enough for the alcohol to
    > evaporate, how can I be sure it's safe for an alcoholic to eat?
    >
    > I like dates but I don't like chicken. Will I like whole wheat bread
    > that has flax seeds in it?
    >
    > Not all of these questions have appeared on RFC, of course. Let's talk
    > about them now so we can be sure of establishing a comprehensive
    > reference source in the Usenet garbage pit. Uh, make that the Usenet
    > archive.


    Don't forget a classic...how do you peel and slice an onion?

    G.

  5. #5
    Paul M. Cook Guest

    Default Re: Beginner questions welcome


    "George M. Middius" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > Is it safe to boil water in a nonstick pan?
    >
    > Do I need a silicone pastry brush to put water on the edges of
    > ravioli, or will a nylon brush work too?
    >
    > What's the difference between minced garlic and crushed garlic?
    >
    > If I slice up a pork shoulder, can I still braise the pieces, or do I
    > have to grill them like steaks?
    >
    > If I can't get langostinos, can I substitute shrimp?
    >
    > What's the difference between wine from southern Italy and wine from
    > northern Italy?
    >
    > I want to make some bread but I don't have a bread machine. Which kind
    > should I buy?
    >
    > If I make a wine sauce and cook it long enough for the alcohol to
    > evaporate, how can I be sure it's safe for an alcoholic to eat?
    >
    > I like dates but I don't like chicken. Will I like whole wheat bread
    > that has flax seeds in it?
    >
    >
    >
    >
    >
    > Not all of these questions have appeared on RFC, of course. Let's talk
    > about them now so we can be sure of establishing a comprehensive
    > reference source in the Usenet garbage pit. Uh, make that the Usenet
    > archive.
    >


    The recipe says to cook 20 minutes per pound. I am on a diet, do I use my
    current weight or when I started?

    How am I supposed to fold in two eggs when they keep breaking every time?






  6. #6
    gw Guest

    Default Re: Beginner questions welcome

    "Paul M. Cook" <[email protected]> wrote in message
    news:k32ipa$8d9$[email protected]..
    >
    > "George M. Middius" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >>
    >> Is it safe to boil water in a nonstick pan?
    >>
    >> Do I need a silicone pastry brush to put water on the edges of
    >> ravioli, or will a nylon brush work too?
    >>
    >> What's the difference between minced garlic and crushed garlic?
    >>
    >> If I slice up a pork shoulder, can I still braise the pieces, or do I
    >> have to grill them like steaks?
    >>
    >> If I can't get langostinos, can I substitute shrimp?
    >>
    >> What's the difference between wine from southern Italy and wine from
    >> northern Italy?
    >>
    >> I want to make some bread but I don't have a bread machine. Which kind
    >> should I buy?
    >>
    >> If I make a wine sauce and cook it long enough for the alcohol to
    >> evaporate, how can I be sure it's safe for an alcoholic to eat?
    >>
    >> I like dates but I don't like chicken. Will I like whole wheat bread
    >> that has flax seeds in it?
    >>
    >>
    >>
    >>
    >>
    >> Not all of these questions have appeared on RFC, of course. Let's talk
    >> about them now so we can be sure of establishing a comprehensive
    >> reference source in the Usenet garbage pit. Uh, make that the Usenet
    >> archive.
    >>

    >
    > The recipe says to cook 20 minutes per pound. I am on a diet, do I use my
    > current weight or when I started?
    >
    > How am I supposed to fold in two eggs when they keep breaking every time?
    >
    >
    >
    >
    >

    Or the one: How do you boil an egg that's easy to peel )



  7. #7
    Chemo Guest

    Default Re: Beginner questions welcome

    On Sep 15, 8:26*am, George M. Middius <glanb...@gmail.com> wrote:
    > Is it safe to boil water in a nonstick pan?
    >
    > Do I need a silicone pastry brush to put water on the edges of
    > ravioli, or will a nylon brush work too?
    >
    > What's the difference between minced garlic and crushed garlic?
    >
    > If I slice up a pork shoulder, can I still braise the pieces, or do I
    > have to grill them like steaks?
    >
    > If I can't get langostinos, can I substitute shrimp?
    >
    > What's the difference between wine from southern Italy and wine from
    > northern Italy?
    >
    > I want to make some bread but I don't have a bread machine. Which kind
    > should I buy?
    >
    > If I make a wine sauce and cook it long enough for the alcohol to
    > evaporate, how can I be sure it's safe for an alcoholic to eat?
    >
    > I like dates but I don't like chicken. Will I like whole wheat bread
    > that has flax seeds in it?
    >
    > Not all of these questions have appeared on RFC, of course. Let's talk
    > about them now so we can be sure of establishing a comprehensive
    > reference source in the Usenet garbage pit. Uh, make that the Usenet
    > archive.


    Can I prep food the day before?

  8. #8
    Cheryl Guest

    Default Re: Beginner questions welcome

    On 9/15/2012 2:25 PM, Gary wrote:
    > "George M. Middius" wrote:
    >>
    >> Is it safe to boil water in a nonstick pan?
    >>
    >> Do I need a silicone pastry brush to put water on the edges of
    >> ravioli, or will a nylon brush work too?
    >>
    >> What's the difference between minced garlic and crushed garlic?
    >>
    >> If I slice up a pork shoulder, can I still braise the pieces, or do I
    >> have to grill them like steaks?
    >>
    >> If I can't get langostinos, can I substitute shrimp?
    >>
    >> What's the difference between wine from southern Italy and wine from
    >> northern Italy?
    >>
    >> I want to make some bread but I don't have a bread machine. Which kind
    >> should I buy?
    >>
    >> If I make a wine sauce and cook it long enough for the alcohol to
    >> evaporate, how can I be sure it's safe for an alcoholic to eat?
    >>
    >> I like dates but I don't like chicken. Will I like whole wheat bread
    >> that has flax seeds in it?
    >>
    >> Not all of these questions have appeared on RFC, of course. Let's talk
    >> about them now so we can be sure of establishing a comprehensive
    >> reference source in the Usenet garbage pit. Uh, make that the Usenet
    >> archive.

    >
    > Don't forget a classic...how do you peel and slice an onion?
    >

    I thought that was hard boiled egg??

  9. #9
    Kalmia Guest

    Default Re: Beginner questions welcome

    What setting on my elec. stove do I use for my elec. coffee pot?

  10. #10
    Cheri Guest

    Default Re: Beginner questions welcome

    "Ed Pawlowski" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 15 Sep 2012 11:26:19 -0400, George M. Middius
    > <[email protected]> wrote:
    >
    >>
    >>
    >>Is it safe to boil water in a nonstick pan?

    >
    > Sure, and it will pour out easily and not stick to the bottom like in
    > a regular pan.


    But...your training wheels might stick.

    Cheri


  11. #11
    Cheri Guest

    Default Re: Beginner questions welcome

    "Gary" <[email protected]> wrote in message news:[email protected]..

    > Don't forget a classic...how do you peel and slice an onion?
    >
    > G.




    I like the timeless classic that was asked at a restaurant where I worked
    when a whole pie was sold "How many pieces of pie can I get out of this
    pie?"

    Cheri


  12. #12
    Ed Pawlowski Guest

    Default Re: Beginner questions welcome

    On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" <[email protected]>
    wrote:



    >
    >I like the timeless classic that was asked at a restaurant where I worked
    >when a whole pie was sold "How many pieces of pie can I get out of this
    >pie?"
    >
    >Cheri



    I always cut it into six. NO way can I eat eight pieces.

  13. #13
    Cheri Guest

    Default Re: Beginner questions welcome

    "Ed Pawlowski" <[email protected]> wrote in message
    news:[email protected]..
    > On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" <[email protected]>
    > wrote:
    >
    >
    >
    >>
    >>I like the timeless classic that was asked at a restaurant where I worked
    >>when a whole pie was sold "How many pieces of pie can I get out of this
    >>pie?"
    >>
    >>Cheri

    >
    >
    > I always cut it into six. NO way can I eat eight pieces.


    =========

    LOL


  14. #14
    [email protected] Guest

    Default Re: Beginner questions welcome

    On Sep 15, 6:32*pm, "Cheri" <cher...@newsguy.com> wrote:
    > "Gary" <g.maj...@att.net> wrote in messagenews:[email protected]...
    > > Don't forget a classic...how do you peel and slice an onion?

    >
    > > G. * *

    >
    > I like the timeless classic that was asked at a restaurant where I worked
    > when a whole pie was sold "How many pieces of pie can I get out of this
    > pie?"
    >
    > Cheri


    I like, "Was this made fresh?" No, it was made stale.

  15. #15
    Julie Bove Guest

    Default Re: Beginner questions welcome

    [email protected] wrote:
    > On Sep 15, 6:32 pm, "Cheri" <cher...@newsguy.com> wrote:
    >> "Gary" <g.maj...@att.net> wrote in
    >> messagenews:[email protected]..
    >>> Don't forget a classic...how do you peel and slice an onion?

    >>
    >>> G.

    >>
    >> I like the timeless classic that was asked at a restaurant where I
    >> worked when a whole pie was sold "How many pieces of pie can I get
    >> out of this pie?"
    >>
    >> Cheri

    >
    > I like, "Was this made fresh?" No, it was made stale.


    Reminds me of the Faulty Towers episode where Basil thinks this guy is the
    hotel inspector but he's not. He asks if the peas in the pea salad are
    fresh and he is told that they are. They are fresh frozen.



  16. #16
    Jim Elbrecht Guest

    Default Re: Beginner questions welcome

    On Sat, 15 Sep 2012 23:30:22 -0400, Ed Pawlowski <[email protected]> wrote:

    >On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" <[email protected]>
    >wrote:
    >
    >
    >
    >>
    >>I like the timeless classic that was asked at a restaurant where I worked
    >>when a whole pie was sold "How many pieces of pie can I get out of this
    >>pie?"
    >>
    >>Cheri

    >
    >
    >I always cut it into six. NO way can I eat eight pieces.


    Shame on you-- We were taught that pies got cut into seven pieces no
    matter what.

    I don't remember the *why* on that- 6 or 8 makes a lot more sense. Was
    it 'because you can'?

    Jim

  17. #17
    Brooklyn1 Guest

    Default Re: Beginner questions welcome

    On Sun, 16 Sep 2012 07:29:58 -0400, Jim Elbrecht <[email protected]>
    wrote:

    >On Sat, 15 Sep 2012 23:30:22 -0400, Ed Pawlowski <[email protected]> wrote:
    >
    >>On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" <[email protected]>
    >>wrote:
    >>
    >>
    >>
    >>>
    >>>I like the timeless classic that was asked at a restaurant where I worked
    >>>when a whole pie was sold "How many pieces of pie can I get out of this
    >>>pie?"
    >>>
    >>>Cheri

    >>
    >>
    >>I always cut it into six. NO way can I eat eight pieces.

    >
    >Shame on you-- We were taught that pies got cut into seven pieces no
    >matter what.


    Easy peasy... no one told you seven *equal* pieces.

    In fact at home most people slice pie one piece at a time, they're
    never equal pieces, and the only way to tell how many pieces is if the
    knife leaves witness marks on the pan.


  18. #18
    Nancy Young Guest

    Default Re: Beginner questions welcome

    On 9/15/2012 11:30 PM, Ed Pawlowski wrote:
    > On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" <[email protected]>
    > wrote:


    >> I like the timeless classic that was asked at a restaurant where I worked
    >> when a whole pie was sold "How many pieces of pie can I get out of this
    >> pie?"


    > I always cut it into six. NO way can I eat eight pieces.


    (laugh!)

    nancy


  19. #19
    Gary Guest

    Default Re: Beginner questions welcome

    Brooklyn1 wrote:
    >
    > On Sun, 16 Sep 2012 07:29:58 -0400, Jim Elbrecht <[email protected]>
    > wrote:
    >
    > >On Sat, 15 Sep 2012 23:30:22 -0400, Ed Pawlowski <[email protected]> wrote:
    > >>I always cut it into six. NO way can I eat eight pieces.

    > >
    > >Shame on you-- We were taught that pies got cut into seven pieces no
    > >matter what.

    >
    > Easy peasy... no one told you seven *equal* pieces.
    >
    > In fact at home most people slice pie one piece at a time, they're
    > never equal pieces, and the only way to tell how many pieces is if the
    > knife leaves witness marks on the pan.


    Not me. I so rarely make pie for one reason only. If I have one, it will
    become appetizer, entry, and dessert. then a late night snack to finish it
    off. No slices, only the entire pie and one fork or spoon.
    G.

  20. #20
    Gary Guest

    Default Re: Beginner questions welcome

    Nancy Young wrote:
    >
    > On 9/15/2012 11:30 PM, Ed Pawlowski wrote:
    > > On Sat, 15 Sep 2012 15:31:57 -0700, "Cheri" <[email protected]>
    > > wrote:

    >
    > >> I like the timeless classic that was asked at a restaurant where I worked
    > >> when a whole pie was sold "How many pieces of pie can I get out of this
    > >> pie?"

    >
    > > I always cut it into six. NO way can I eat eight pieces.

    >
    > (laugh!)
    >
    > nancy


    Yeah Ed, that was funny. On the same note, I usually cut my pies into 12
    pieces....to get more bang from my buck.

    G.

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