roband wrote:I hope to be posting here a lot more now that my first slow-cooker has arrived. Suggestions for first recipe to make?
Nath wrote:Franks is a perfectly good sauce, but it's nearly identical to other vinegar-based hot sauces. They're just cayenne powder, salt and vinegar. Tabasco might be too thin, but any other similar sauce will work just fine.
I always make polenta the day before, and pour it straight into a lined baking dish, for just that reason: reheated with oil (fried, or dipped-then-baked), and seasoned or other stuff, it's 10x better than when just cooked. I like it other ways than just topped with meat, but recooking with extra fat is a must.Axman wrote:I don't know why, but as a side dish or under a main course, I don't really like polenta; the exception is if it's under meat that's super-juicy. For me, otherwise it's just shitty grits. But leftover, congealed gritloaf, fried crispy? Boss.
semicharmed wrote:Finished a quadrupled batch of oatmeal-walnut cookies this morning - I have an old, old 1970s Soviet stove, which is missing a back panel. Much smoother than the quinting of a pumpkin bread recipe I attempted over Christmas; only 2 of the loaves came out edible as bread and the rest are in the fridge/freezer, waiting to become French toast.
But I was baking the cookies in a round pizza tin and on my 10L pot lid. And could only do 7-8 at a time. Made the whole house toasty warm and delicious-smelling, though. And since Ukrainians don't bake cookies (lots of cakes, but no cookies), they made excellent gifts.
PAstrychef wrote:Truly an adventure in the kitchen! Are there no sheet pans available where you are?
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