I'm guessing you don't do much baking...donk said:Butter / margarine /oleo / Soy spreads. I hate butter. I have not bought butter since moving into my curent house 4 1/2 years ago and have probably only bought 1 lb in the past 10 years of living on my own. Can't stand the way it tastes, smells or feels.
I'm ashamed to say how much butter we go through, but then, I also do a lot of baking. I love it. On bread, noodles, rice, pizza crust. i even converted Rob from his Brummel and Brown yogurt crap he used to put on toast.donk said:
Butter / margarine /oleo / Soy spreads. I hate butter. I have not bought butter since moving into my curent house 4 1/2 years ago and have probably only bought 1 lb in the past 10 years of living on my own. Can't stand the way it tastes, smells or feels.
That doesn't sound very good to me. Now a grilled cheese sandwich in hot tomato soup, that's what God intended. My girlfri...um, fiance puts ketchup on everything; eggs, pizza, turkey sandwiches, IMHO it just covers up the taste of food.ecofem said:Dipping a grilled cheese sandwich in ketchup (catsup).
Alright... roast chicken, asparagus with crushed garlic, mashed potatoes and homemade gravy, fresh-baked Spanish bread, a chocolate pear torte for desert and ... Ivory? Dial? Irish Spring? Where am I going wrong?The Irish one said:hey mike, good soap can help-especially when she comes over and examines your bathroom.
I'm single and I bake a lot and I have soap preferences and gosh darnit Im good enough
Well, it does require butter if you make your own crust. If you find that morally or otherwise objectionable, you might purchase a ready-made crust. Here is the recipe, though.donk said:I'll trade you some of my good hand and body soaps for some recipes, especailly the chocolate pear torte, as long as I don't have to buy any butter.
The potatoes are right, although I would add to cut them up so they cook faster. As for the gravy, I prefer to make mine differently. I begin by adding a bit of water to the roasting pan while the meat is cooking. This keeps some of the juices from burning off. Then after removing the meat, pour the juices through a strainer into a pot. Simmer and slowly add gravy flour while stirring. The more flour you add, the thicker the gravy gets. I prefer mine a little on the thin side. Sometimes I will add a bit of boullion for extra flavor.kms said:mashed potatoes...
For gravy, melt 2 tablespoons butter and add 1 1/2 - 2 tablespoons butter for each cup of liquid (broth, drippings from the meat). Let the butter-flour mixture cook over med. heat for a few minutes, but not so long that it changes color. Pour in the liquid and stir until the mixture is smooth. You might have to cook it for awhile until it thickens, and season it.
Thanks Donk! I think I'll try the Buffy Backside Slayer first!donk said: