I was doing OK until a few days ago... - Page 3

cmyX6go · #21 12-08-2006, 10:06 PM

Quote:

Originally Posted by B-Line

Laura, we might have the weather, but if you had any idea what it takes to find some good Italian food in LA, you would roll over laughing.
B

I guess Jewish guys don't cook either

I couldn't resist. You opened the door, I just walked in.

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B-Line · #22 12-08-2006, 10:22 PM

Quote:

Originally Posted by cmyX5go

I guess Jewish guys don't cook either

Oh, you couldn't be more wrong. I am a great cook. But I've never been able to figure out how to make those stuffed artichokes.. They just never come out like they do in the restaurants. I use lamb stock, cheese, garlic, bread crumbs.. and still, the consistency is never right.
Also, my lemon and butter sauce also never has the right thickness. I try to use flour to thicken it up but then it gets pasty. Or it's too much butter.

But I am a very good cook. I learned it from working in the kitchen with mom when I was a kid. I don't care much for recipe's.. I just like to wing it as I go along.

--B

AzNMpower32 · #23 12-08-2006, 10:51 PM

If it's going to be cold, then it should snow. And if it's going to snow, it should snow on weekdays, preferably towards the earlier part of the weekday.

But all that never happens. I hate winter. It never snows at the right time. I like snow for the sole purpose of closing school. I hate its coldness and the fact that it makes driving more difficult than it already is.

cmyX6go · #24 12-09-2006, 06:43 AM

Quote:

Originally Posted by B-Line

But I've never been able to figure out how to make those stuffed artichokes.. They just never come out like they do in the restaurants. I use lamb stock, cheese, garlic, bread crumbs.. and still, the consistency is never right.
Also, my lemon and butter sauce also never has the right thickness. I try to use flour to thicken it up but then it gets pasty. Or it's too much butter.
--B

What do you mean consistency? In the bread crumbs or in the artichokes? Are you putting olive oil in the bread crumb mixture? Don't forget the garlic and the fresh parsely. You have to steam the hell out of them until you can pull a leaf out easily. The time varies. Sometimes they're done in an hour, it's taken me as much as two.

You put lemon butter sauce on stuffed arties?

laborlitigator · #25 12-09-2006, 07:43 AM

I don't mind the cold, as long as there is no wind. That's the killer.

cmyX6go · #26 12-09-2006, 07:55 AM

Quote:

Originally Posted by laborlitigator

I don't mind the cold, as long as there is no wind. That's the killer.

I don't even mind the cold so much. Once your body adjusts it's not so bad. Going from 70 degrees last week to 24 degrees now is tough. I hate the sun depravation...

JCX5 · #27 12-09-2006, 11:11 AM

I just moved to the Dallas area @3 weeks ago (from S. Jersey). It's 29 freaking degrees right now! What the ......! But it's going to be 56 later today - @70 on Monday. I could get used to that!

Why don't people close thier pools in this area? Filter had to run all night so it doesn't freeze. Aaaahhh - well - these crazy Texans. So far so good down here - Southlake area is nice - roads are f'in nuts - wouldn't live down here without a GPS or two.