Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Don't
Goto page Previous  1, 2, 3  Next
 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips
View previous topic :: View next topic  
Author Message
efsitz
Guest





PostPosted: Tue May 24, 2005 8:12 am    Post subject: Reply with quote

Oh, engineers are terribly superstitious! That's why, when we can't get something to work and all else has failed, we lock our computer screens and take a walk around the office building three times. And various other voodoo tricks. In my office, we call it having "moved on to the rain dances." Smile
Back to top
baralong
Guest





PostPosted: Tue May 24, 2005 8:12 am    Post subject: Reply with quote

I don't know where ti originated but this custom is alive and well here in Australia. I gave a friend of mine a buck knife via my Mother (I was in the US at the time and she visited me so she took it back with her) and he immediately gave her 5c to give to me.

I've also seen pre packaged knife gift set that included a coin.

We also have a similar tradition of not giving a wallet or purse empty, of course the recipient gets to keep that money, unlike the kinfe money.
Back to top
Guest_GUEST
Guest





PostPosted: Tue May 24, 2005 8:12 am    Post subject: Reply with quote

dont spread butter on burnt bread
Back to top
elliott_mcclelland



Joined: 19 Jul 2005
Posts: 2
Location: Missouri

PostPosted: Tue Jul 19, 2005 5:00 pm    Post subject: Reply with quote

Guest_GUEST wrote:
dont spread butter on burnt bread

Isnít burned bread just called toast??? Skin_Colorz_PDT_04
Back to top
View user's profile Send private message
Serenthia



Joined: 25 Oct 2005
Posts: 3
Location: Brum, UK

PostPosted: Tue Oct 25, 2005 3:29 am    Post subject: Reply with quote

Guest_GUEST wrote:
dont spread butter on burnt bread


Pfffft....

I'll spread butter on ANYthing! Butter'n'cheese - simply devine with pretty much anything consumable....

Oh - a "don't": Don't eat it if it's still moving.
Back to top
View user's profile Send private message
ktexp2



Joined: 03 Nov 2005
Posts: 34

PostPosted: Thu Nov 03, 2005 1:06 am    Post subject: Reply with quote

Don't mess with a recipe once you have it perfect.

I did that tonight with some battered fries - simply not as good as I had them last time!
Back to top
View user's profile Send private message
starxcrost



Joined: 25 Nov 2005
Posts: 4
Location: London

PostPosted: Fri Nov 25, 2005 11:20 am    Post subject: Reply with quote

Teasing Don't forget to remove the thread after you finish cooking your poultry if you have deboned it, stuffed it, and then stitched it prior to cooking.
Back to top
View user's profile Send private message AIM Address Yahoo Messenger MSN Messenger
tg4360



Joined: 29 Nov 2005
Posts: 4

PostPosted: Tue Nov 29, 2005 10:20 pm    Post subject: Turkey Don't Reply with quote

DO NOT forget to remove the giblet package that's in the NECK end of the turkey!!!!!!!!!

(not that I've got any experiance of course...)
Back to top
View user's profile Send private message
rexmo
Guest





PostPosted: Tue Jan 03, 2006 4:19 pm    Post subject: chocolate gelato don't Reply with quote

Don't stick a spatula in the Kitchenaide mixer while turning with chocolate gelato base. Hard to clean off of ceiling.
Back to top
Disneymom



Joined: 31 Jan 2006
Posts: 12
Location: Waaaay Upstate, NY

PostPosted: Tue Jan 31, 2006 6:55 pm    Post subject: knife superstitions Reply with quote

In additions to knives, I was always told that whenever someone gave you a metal gift of any sort, you should give them a coin (penny, nickel, franc, yen, whatever your currency happens to be). The belief is that as the metal wears down, so to does the friendship. I always thought it was an old Okinawan custom, but it's interesting to find that it's international.

BTW, I really like this forum! I found it searching for some info/tips/advice about spice grinders. Keep up the great work!

MLE
Back to top
View user's profile Send private message
Taamar



Joined: 09 Mar 2006
Posts: 52

PostPosted: Thu Mar 09, 2006 8:35 pm    Post subject: Reply with quote

First thing I learned in Culinary school:

Rule 1: Don't drop your knife.
Rule 2: When ignoring rule 1, don't try to catch it.
Back to top
View user's profile Send private message
DrBiggles



Joined: 12 May 2005
Posts: 352
Location: Richmond, CA

PostPosted: Thu Mar 30, 2006 9:33 pm    Post subject: Reply with quote

Taamar wrote:
First thing I learned in Culinary school:

Rule 1: Don't drop your knife.
Rule 2: When ignoring rule 1, don't try to catch it.


Rule 3: When too loaded to observe rule 1 and/or 2, don't break the knives fall with your foot.
Back to top
View user's profile Send private message
Guest






PostPosted: Fri Jun 09, 2006 1:14 pm    Post subject: Reply with quote

Dr. Biggles wrote:
As with many things people put in to automatic dishwashers it will tend to, over time, ruin the handles & tarnish the blades. Between the automatic dishwashing liquid and the electric drying elements the poor things don't have a chance. It is more evident with the old knives, being old carbon steel with wooden handles.

My mother-in-law has been washing her knives for years this way, the plastic handles are wavy or cracked or loose from expanding and contracting so much with the temperature fluctuations. They're about 10 year old Wustoffs. She really didn't even notice, but then I pointed out her glass drinking glasses. Once crystal clear and pretty, now look as though they've been through a New Mexican sand storm. Her sauce pans are the same.

Anything I want to keep or care about does not get in to the dish washer.

Dr. B.

Does that also go for baking sheets?
Back to top
DrBiggles



Joined: 12 May 2005
Posts: 352
Location: Richmond, CA

PostPosted: Thu Jun 15, 2006 5:48 pm    Post subject: Reply with quote

Anonymous wrote:
Dr. Biggles wrote:
As with many things people put in to automatic dishwashers it will tend to, over time, ruin the handles & tarnish the blades. Between the automatic dishwashing liquid and the electric drying elements the poor things don't have a chance. It is more evident with the old knives, being old carbon steel with wooden handles.

My mother-in-law has been washing her knives for years this way, the plastic handles are wavy or cracked or loose from expanding and contracting so much with the temperature fluctuations. They're about 10 year old Wustoffs. She really didn't even notice, but then I pointed out her glass drinking glasses. Once crystal clear and pretty, now look as though they've been through a New Mexican sand storm. Her sauce pans are the same.

Anything I want to keep or care about does not get in to the dish washer.

Dr. B.

Does that also go for baking sheets?


It depends upon what type of baking sheet we're talking about. Certainly nothing non-stick should be put in to the dishwasher. Unless the manufacturer states that it can. If the baking sheet rusts, no dishwasher. If it is aluminum, that should be okay. But the soap tends to dull the finish and makes it look funky. I put no aluminum pieces in the dishwasher, unless they've already been dulled. And I have no idea about those rubbery ones that are bendy, you'd have to ask the manufacturer about those.

Biggles
Back to top
View user's profile Send private message
werty



Joined: 19 Jun 2006
Posts: 6

PostPosted: Mon Jun 19, 2006 12:07 pm    Post subject: Reply with quote

"Michael Chu" ....but it increases the flavors of spices and sweets.
---------------------------------------
robC : I have been substituting salt in recipies with lemon juice, it also brings out the flavours, cut the tartness with a teaspoon of sugar.
----------------------------------------
If you go over a trace amount of salt , you taste the
salt ! If you are within that trace , few will ever guess !
And it adds "body" . a bit of Salt to sugar adds body .
even lemonaide gets body from salt .

1) But now try ultra dilute Sodium hydroxide / lye !!
same effect and better !
Its the Sodium thats adding body .
Your body loves sodium ( except hypertension people ).
It tastes good and adds body to food . But if food is
too much ( alkaline ) , they add citric acid as a
"pH stablizer " .
Chlorine ( table salt is chlorine) as a pH dropper is not as
tasty as citric #1 nor acetic #2 ( Vinegar ) .



Chemists say Salt when 2 opposite ions percipitate
Table salt is the tastiest , least bitter . Vegies cooked
wrong can go bitter alkaline . It can't be sodium cause it's
NOT bitter . even tongue burning solutions of pure
sod' are NOT bitter . I know , i burn my tongue ....
But Potasium hydroxide and others are .

Cook and leach out the alkaline with an acid thats
most active with that alkaline , then add sod' to\
absorb acess added alk' .
Many say to salt out the alkaline for table salt will
buffer out the unwanted alk' .
But why not just add , the more powerful Sodium , cause it
dont have the unwanted chlorine ?!
When they are perfectly bland , no bitter AT ALL nor
acid .
Now any added sugar / salt wont detract .
You know how failing to get the bitter out with salt
stops any furth salt improvement ! and sugar won't
help for its allready too strong .
-----------------------------------------------
Too much hot pepper is
1) milk first and
2 ) sugar 2nd .
Chocolate has both , eat Habernas / Jalapenos and
choco' washes your tongue quick .
J' jelly has lots of sugar , thus can't be strong .

----------------------------------------
You need no lemon at ALL to make aple pie !
Mix up food grade citric acid and sugar as your lemon .
NO ONE CAN Taste the difference unless you are
type B ( for bitter ) .
Some people hate bitter lemons ( Asian has ONLY bitter
, except L ' grass ) , others like a little bitter .

I like apple pie not at all bitter , so i'm type A ha ha ha .
I mix up citric acid and lots of sugar to make my lemonaide
i drink lots of lemonaide , even on top of other foods .
I say my lemonaide is mssing nothing , but then im not type
B ( bitter ) .
The Thai people ( im in T') have only bitter limes , lemon
grass and any dish will get lemon grass or the substitute ,
lime .
They can't taste the difference . I can !!
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Cooking Tips All times are GMT
Goto page Previous  1, 2, 3  Next
Page 2 of 3

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group