drirene's Recent Activity

  1. drirene replied to the thread Feedback for a new product.

    Please repost the photo. It is not viewable.

    Aug 15, 2018 at 3:09 AM
  2. drirene liked Iceman's post in the thread Tomato Cream Sauce, suggestions on how to make?.

    OK ... Here is what I would do ... 1 can fire-roasted tomatoes 1 roasted sweet red pepper * 1/2 cup heavy cream 3 tablespoons good...

    Aug 15, 2018 at 2:54 AM
  3. drirene liked Pat Pat's post in the thread Tomato Cream Sauce, suggestions on how to make?.

    The basic tomato cream sauce that I've seen used in many Italian joints is simply tomato sauce + whipping cream. You vary the...

    Aug 15, 2018 at 2:54 AM
  4. drirene liked phatch's post in the thread how to break spaghetti in two.

    This is really about physics, but I thought it interesting. If you take a stick of dry spaghetti and push in on from both ends until it...

    Aug 15, 2018 at 2:36 AM
  5. drirene attached a file to the thread August 2018 Cooking Challenge - Weeknight cookout!.

    With ingredients in just about any cupboard, these sweet tooth-satisfying bars can be whipped up in 90. Ten minutes for prep, 20...

    IMG_9962.JPG IMG_9963.JPG Aug 15, 2018 at 2:31 AM
  6. drirene liked millionsknives's post in the thread August 2018 Cooking Challenge - Weeknight cookout!.

    Next weekend I'm going to a tiki themed party. I plan to Hawaiian it up with mochiko chicken. Here is my test batch. I cut the dark...

    IMG_20180812_202206_989.jpg Aug 15, 2018 at 2:15 AM
  7. drirene liked butzy's post in the thread August 2018 Cooking Challenge - Weeknight cookout!.

    Potjie (non traditional) Can be made with any type of meat and vegetables etc. I used thinly sliced pork chop cut into pieces, to make...

    02 potjie set up.jpg 03 frying fatty pork.jpg 04 adding sliced red onions.jpg 05 spices.jpg 07 added pork.jpg 08 cooking.jpg 10 ready to eat.jpg 06 spices.jpg Aug 15, 2018 at 2:15 AM
  8. drirene liked planethoff's post in the thread August 2018 Cooking Challenge - Weeknight cookout!.

    For the concept of the challenge I grilled the filet,made and reduced the Bordelaise sauce, boiled and mashed the potatoes, and roasted...

    9C698689-080C-419A-9528-BAF2D185D02C.jpeg Aug 15, 2018 at 2:14 AM
  9. drirene liked phatch's post in the thread Left my All-Clads with my ex.

    A super team needs Brick (super strength, toughness) = 12" cast iron skillet Flyer =12" non stick, great for flipping and pan toss...

    Aug 14, 2018 at 12:31 AM
  10. drirene liked sgsvirgil's post in the thread Left my All-Clads with my ex.

    Great question! I love the format. :) The superpowers I would want in my cookware are as follows (in order of preference with price...

    Aug 14, 2018 at 12:30 AM
  11. drirene liked foodpump's post in the thread milk chocolate turned to a light brown.

    Yeah, they’ll be fine. Two things could have caused this. The first is that they were stored in a warm place and now the cocoa butter...

    Aug 14, 2018 at 12:29 AM
  12. drirene replied to the thread Sous vide machine help!?!?!.

    Love my Anova.

    Aug 14, 2018 at 12:28 AM
  13. drirene liked halb's post in the thread using a hammer tenderizer vs needled tenderizer.

    Some people use a rolling pin. Then there is a paddle kind of thing. I use the flat side of the mallet to pound chicken fillets into a...

    Aug 14, 2018 at 12:28 AM
  14. drirene liked chrislehrer's post in the thread using a hammer tenderizer vs needled tenderizer.

    I don't use either very much, but my sense is: 1. Needled: use to make tough cuts more tender so they can be cooked quickly in a pan....

    Aug 14, 2018 at 12:27 AM