| Author |
Message |
Rosie
Member
11-12-2003
| Friday, August 03, 2012 - 12:06 pm 
Thank you Cinnamongirl.
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Cinnamongirl
Member
01-10-2001
| Friday, August 03, 2012 - 12:43 pm
YW Rosie!
and Costacat... not everyone would agree with you.. I sure don't  . I like my cheesecake light and fluffy, not rich and heavy..
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Costacat
Member
07-15-2000
| Friday, August 03, 2012 - 2:31 pm
Baked cheesecakes are not rich and heavy. It IS a matter of sweetness though. And sweetened condensed milk is just too sweet. As I said, I've been making mine for years. It's more the NY style so it's a higher rising cheesecake. With very little sugar. I calculated out the calories once and it's actually pretty healthy, low in sugar and fat, high in protein.
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Cinnamongirl
Member
01-10-2001
| Friday, August 03, 2012 - 2:57 pm
I was just going by your wording of "richer".. and in my opinion, baked cheesecakes are heavier ... but it IS just a matter of personal taste. Just like flour and corn tortillas.. not everyone agrees.
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Texannie
Member
07-15-2001
| Friday, August 03, 2012 - 4:26 pm
Cinnamon, that's the one i use. i love fresh fruit with cheesecake and think that's one of the best with it. i leave out the sugar and double the lemon juice.
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Zgoodgirl
Member
08-22-2003
| Friday, August 31, 2012 - 6:53 am
Quick question. I drink almond milk, but recently bought the part almond and coconut milk. I really don't like it to drink.
I was wondering if this might be a good thing to use to poach fish with and if anyone has tried it.
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Costacat
Member
07-15-2000
| Friday, August 31, 2012 - 7:54 am
I don't know if you can use almond milk for poaching fish, but you most certainly can use coconut milk. Coconut milk makes a great soup base, too (think Thai soups).
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Escapee
Member
06-15-2004
| Friday, August 31, 2012 - 7:56 am
Costa is right. Don't know about almond milk, but plain greek yogurt is awesome for cream soups, too.
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Colordeagua
Member
10-24-2003
| Thursday, November 01, 2012 - 9:16 pm
Is there a trick to separating frozen Tupperware hamburger patty containers? I always struggle to get one separated from the rest.
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Jmm
Moderator
08-15-2002
| Friday, November 02, 2012 - 5:10 pm
Not that I ever found, Color. It was always a pain to try and get them apart.
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Yesitsme
Member
08-24-2004
| Friday, November 02, 2012 - 6:49 pm
Yeah, they were difficult. We always resorted the dinner knife pry trick (which led to hamburgers flying across the kitchen.)
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Colordeagua
Member
10-24-2003
| Friday, November 02, 2012 - 8:54 pm
Yesitsme, that's familiar. 
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Dipo
Member
04-23-2002
| Sunday, December 09, 2012 - 2:11 pm
What is the easiest way to shred chicken? I am making a new dish and once it is cooked it says to shred the chicken and I have never done that. TIA.
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Teachmichigan
Member
07-22-2001
| Sunday, December 09, 2012 - 3:13 pm
A couple of forks usually works, as long as the chicken is tender.
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Roxip
Member
01-29-2004
| Sunday, December 09, 2012 - 10:37 pm
It also helps if you cool it a while...lol...but to be honest most of the time I've found fingers work best.
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Tntitanfan
Member
08-03-2001
| Sunday, December 09, 2012 - 11:03 pm
Cook the chicken way beyond done, and it will practically fall apart for you. I use a combo of forks and fingers -
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Abby7
Member
07-17-2002
| Monday, December 10, 2012 - 1:46 am
i remember years ago watching the news...a special type of report. investigation "behind the scenes" sort of report. various reports, restaurants, mechanics....using hidden cameras.
i also remember, years ago, posting about it here.
hidden camera in kitchen of restaurant. guy was shredding the chicken. he put the piece of chicken in his mouth and got all the chicken off, then spit it out and shredded it. sorry to share that (once again), but it's so unbelievable i just can't help it.
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Dipo
Member
04-23-2002
| Monday, December 10, 2012 - 2:16 pm
OMG, Abby! It was a crock pot meal so the chicken was practically falling off, I did let it cool though and then tried using a fork, LOL, but I found my fingers did work best.
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Roxip
Member
01-29-2004
| Monday, December 10, 2012 - 2:36 pm
I made chicken and dumplings this weekend (my daughter was under the weather so I went for good old comfort food) and didn't have any chicken except for chicken tenders...but combined with a little chicken bouillion it made great chicken and dumplings so we didn't care (neither did the dogs, who got the majority of the chicken...we are dumpling girls at our house!).
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Teachmichigan
Member
07-22-2001
| Monday, December 10, 2012 - 3:19 pm
Truth be told, I usually use my hands, too, but I also enjoy cleaning off the carcass after having a crockpot or beer can chicken. I tell my DH that I get all my frustrations out by ripping every little shred of meat off that darn bird! 
I have a SIL who can't stand to touch uncooked chicken (she only buys boneless, skinless breasts for minimal handling), so the idea of shredding it by hand would not appeal to her at all.
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Dipo
Member
04-23-2002
| Sunday, December 30, 2012 - 3:38 pm
So I have been thinking of what to cook today and it crossed my mind to pull out my left over prime rib and make some potatoes au gratin. Then I was thinking about the left over egg nog that I have so what do you think, potatoes with egg nog instead of cream, will it taste too weird?
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Texannie
Member
07-15-2001
| Sunday, December 30, 2012 - 3:52 pm
the only thing that might make it taste off is the nutmeg, but it could be interesting.
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Dipo
Member
04-23-2002
| Sunday, December 30, 2012 - 4:22 pm
Maybe I will make two pans, one regular and one small one with egg nog.
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Landileigh
Member
07-28-2002
| Sunday, December 30, 2012 - 6:11 pm
all that sugar/cinnamon/nutmeg would make it too sweet.
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Tntitanfan
Member
08-03-2001
| Monday, December 31, 2012 - 6:23 am
I agree with Landleigh about the too sweet situation - maybe mix it half and half w/sour cream?
Eggnog makes awesome bread pudding though -
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