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Post by songstarliner on Apr 11, 2017 19:24:30 GMT -5
I hate the feeling of flour hands. I love the end result, but that really dry skin feeling is the worst. Oh man - at the bakery, when I was up to my elbows in flour day in and day out, I spent a small fortune on hand creams. Some days I could feel the moisture being wicked away from my skin. I miss it so much.
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Post by Pastafarian on Apr 12, 2017 10:06:27 GMT -5
I hate the feeling of flour hands. I love the end result, but that really dry skin feeling is the worst. Oh man - at the bakery, when I was up to my elbows in flour day in and day out, I spent a small fortune on hand creams. Some days I could feel the moisture being wicked away from my skin. I miss it so much. I don't know much about baking other than following a recipe, but something about the idea of being up before dawn when all the world is quiet and dark, kneading dough and standing by the warmth of the ovens and the smell of baking bread and pastries has always sounded about like a dream job to me.
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Post by pairesta on Apr 12, 2017 10:59:54 GMT -5
Oh man - at the bakery, when I was up to my elbows in flour day in and day out, I spent a small fortune on hand creams. Some days I could feel the moisture being wicked away from my skin. I miss it so much. I don't know much about baking other than following a recipe, but something about the idea of being up before dawn when all the world is quiet and dark, kneading dough and standing by the warmth of the ovens and the smell of baking bread and pastries has always sounded about like a dream job to me. Me too, even though I'm no good at most pastry. I could never hack it in a restaurant, but pastry chef sounds like a dream job: just you and maybe one other person, show up before the asshole crew does, do your thing, peace out right when the rush starts.
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Post by pairesta on May 2, 2017 18:19:17 GMT -5
Anything that you have to shell twice: fava beans and chestnuts, in particular.
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Post by Powerthirteen on May 7, 2017 14:24:23 GMT -5
I'm irrationally antagonistic towards using fresh herbs to finish recipes, probably just because they're expensive.
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Gumbercules
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Post by Gumbercules on May 8, 2017 6:03:02 GMT -5
I'm irrationally antagonistic towards using fresh herbs to finish recipes, probably just because they're expensive. Do you have any room to grow herbs, either in a yard, window box, porch, or balcony? Growing my own cilantro, thyme, and basil have been huge. More so than growing vegetables, herbs are something where you only need 1 tbsp, and buying a full bunch at a time is annoying and wasteful. Note: cilantro is tough to grow. It really wants to just become coriander seed, and will do anything in it's power to not stay cilantro.
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Post by pairesta on Sept 18, 2017 12:28:48 GMT -5
Dealing with pastry bags.
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Post by Pastafarian on Sept 26, 2017 18:57:22 GMT -5
Frying stuff. I like how it tastes, I hate how it smells and how it makes the house smell. Especially fish.
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Post by pairesta on Sept 26, 2017 19:00:52 GMT -5
Frying stuff. I like how it tastes, I hate how it smells and how it makes the house smell. Especially fish. Yeah I don't blame you there. I fried some chicken Saturday night. Sunday morning we went out and when I got back I finally realized the entire house REEKED of burnt oil still.
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Post by Liz n Dick on Sept 27, 2017 8:36:52 GMT -5
Frying stuff. I like how it tastes, I hate how it smells and how it makes the house smell. Especially fish. Yeah I don't blame you there. I fried some chicken Saturday night. Sunday morning we went out and when I got back I finally realized the entire house REEKED of burnt oil still. That's always fun, the coming home a day or two days later, walking in the front door, and realizing, "My god, this place still stinks of [foodstuff]. Is it always this bad, and I just didn't notice?" (The worst for this is that one of our cats has a daily dose of medication, which Boomer administers via wet cat food. It's a whole big production, because then the other cats all want their own little bowls of wet cat food [they primarily eat kibble], and instead of doing this all down in the basement with the other cat food, it all happens in the kitchen. So if you come in the house at just the right/wrong time, it's like, "Jesus Christ, the smell!! Why do we live in a house built out of cat food?")
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Post by ganews on Sept 30, 2017 11:45:48 GMT -5
Frying stuff. I like how it tastes, I hate how it smells and how it makes the house smell. Especially fish. The mess it makes. Every time I clean the stove I think how I never want to fry anything ever again. I ought to clean up my old gas grill and use it exclusively for frying outdoors.
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Post by The Sensational She-Hulk on Oct 3, 2017 8:37:57 GMT -5
I love eating peaches. I love making things with peaches in them. Peaches are probably my favorite fruit.
And goddamn do I HATE peeling those things.
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Post by pairesta on Oct 3, 2017 9:22:39 GMT -5
I love eating peaches. I love making things with peaches in them. Peaches are probably my favorite fruit. And goddamn do I HATE peeling those things. Look, all you have to do is bring a large pot of water to a boil, set up another pot with water and ice in it, dunk the peaches in to boil for a few seconds, then into the ice bath, then you *only* have to deal with sopping wet peaches, their juice, the slippery peel, two pots to clean, and the slotted spoon you used. It's simple!
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Post by pairesta on Oct 3, 2017 10:00:21 GMT -5
Seriously though, that does bring up blanching. When I did Chinese cooking last month, any time a leafy vegetable was called for, the author directed you to bring a huge pot of water to a boil with ginger and baking soda to keep the greens, well, green, then put the veg and and bring the water back to a boil, then shock them. So, that's ten minutes to bring the water to a boil, a huge volume of water, and then maybe seconds of cooking: a huge waste of resources and energy. I understand something like a bitter green, where you cook it longer to leech out some bitterness, but this essentially dunking something briefly in boiling water and then shocking it, just seems like there'd be an easier, more efficient way.
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Post by ganews on Oct 3, 2017 10:15:12 GMT -5
I love eating peaches. I love making things with peaches in them. Peaches are probably my favorite fruit. And goddamn do I HATE peeling those things. Look, all you have to do is bring a large pot of water to a boil, set up another pot with water and ice in it, dunk the peaches in to boil for a few seconds, then into the ice bath, then you *only* have to deal with sopping wet peaches, their juice, the slippery peel, two pots to clean, and the slotted spoon you used. It's simple! We blanch our garden tomatoes this way, but we also save the peels to further process into pizza sauce/tomato paste. Now imagine paste made from peach peels...
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Post by Liz n Dick on Oct 3, 2017 10:35:31 GMT -5
I love eating peaches. I love making things with peaches in them. Peaches are probably my favorite fruit. And goddamn do I HATE peeling those things. A few years ago I canned a bazillion recipes of peach things over the span of two weekends. Just peeling peach after peach after peach after peach. Now, I am not a person who often remembers her dreams, but man, after all of that? I had the most vivid dream that I was peeling human flesh like peaches. And hey! Now I think of that every time I peel a peach! pairesta, I completely agree about blanching. What a fucking headache and waste. I try to avoid having to blanch vegetables for anything other than prepping them for the freezer, and even then I often wonder if I could get away with not doing it. With peaches, I actually prefer to just do them with a paring knife rather than the blanch/shock/peel approach when doing canning stuff with them, even if there are zillions of them. I wish tomatoes were easier to peel fresh, because the blanching to can them is just THE WORST.
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Post by The Sensational She-Hulk on Oct 3, 2017 11:06:14 GMT -5
I don't peel tomatoes before using them for tomato sauce, even if I can it. I just core them, cut them into reasonable-sized chunks, and cook them until they're squidgy - then I blast the stick blender right on through the pot and let it keep on cooking down after that. The blender chops everything fine enough that you never notice any weird texture from the tomato peel. I'm just not going to take the time to blanch, shock, and peel 50 pounds or more of tomatoes when I can do this and it's so much easier.
Mostly I hate peeling peaches because they're slippery little fuckers and I'm always worried that this will finally be the day I put a knife through my hand, after 30+ years of never having seriously injured myself in the kitchen with one.
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Post by Pedantic Editor Type on Oct 3, 2017 11:19:14 GMT -5
I never blanch anything, I hate peeling things, I don't sear before putting meat in the crockpot ... it all seems like a big waste of time and energy. (There are exceptions; I'll peel potatoes for mashed potatoes, for instance, but I dislike doing it.)
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LazBro
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Post by LazBro on Oct 3, 2017 11:21:11 GMT -5
I eat, and like to eat, peach skins. Gotta wash'em real good first, but peeling peaches is something I never do. I mean, I guess I would if I was going to bake or process them, but come on, when is that ever going to happen?
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Post by Liz n Dick on Oct 3, 2017 11:42:08 GMT -5
I eat, and like to eat, peach skins. Gotta wash'em real good first, but peeling peaches is something I never do. I mean, I guess I would if I was going to bake or process them, but come on, when is that ever going to happen? I like peach skins too, actually! But the ones from our trees kinda need to be peeled. They get creepy black spotting on them, and sometimes this sort of crystalline sap goo. The fruits are perfectly fine, but the exteriors are... not a thing I want to be eating.
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Post by Liz n Dick on Oct 3, 2017 11:45:14 GMT -5
I don't peel tomatoes before using them for tomato sauce, even if I can it. I just core them, cut them into reasonable-sized chunks, and cook them until they're squidgy - then I blast the stick blender right on through the pot and let it keep on cooking down after that. The blender chops everything fine enough that you never notice any weird texture from the tomato peel. I'm just not going to take the time to blanch, shock, and peel 50 pounds or more of tomatoes when I can do this and it's so much easier. Mostly I hate peeling peaches because they're slippery little fuckers and I'm always worried that this will finally be the day I put a knife through my hand, after 30+ years of never having seriously injured myself in the kitchen with one. I do get the peels out before canning tomatoes, but I'll admit that I try to streamline the process (and get one fewer bowl involved) by not bothering shocking them. I blanch and then skip straight to peeling. Maybe I'd like this process more if I wasn't handling boiling-hot tomato skins? Perhaps. We'll never find out.
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Post by DangOlJimmyITellYouWhat on Oct 3, 2017 11:52:47 GMT -5
I eat, and like to eat, peach skins. Gotta wash'em real good first, but peeling peaches is something I never do. I mean, I guess I would if I was going to bake or process them, but come on, when is that ever going to happen? Man, I can count the things I peel on one hand: 1. Carrots 2. Butternut squash 3. Kiwi Pretty much everything else gets to keep its peel. I ain't got patience for that.
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Post by The Sensational She-Hulk on Oct 3, 2017 12:24:03 GMT -5
I eat, and like to eat, peach skins. Gotta wash'em real good first, but peeling peaches is something I never do. I mean, I guess I would if I was going to bake or process them, but come on, when is that ever going to happen? Man, I can count the things I peel on one hand: 1. Carrots 2. Butternut squash 3. Kiwi Pretty much everything else gets to keep its peel. I ain't got patience for that. Bananas?
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Post by Pedantic Editor Type on Oct 3, 2017 12:27:35 GMT -5
Man, I can count the things I peel on one hand: 1. Carrots 2. Butternut squash 3. Kiwi Pretty much everything else gets to keep its peel. I ain't got patience for that. Bananas? Oranges... other citrus fruits. But peeling those isn't usually a huge ordeal.
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Gumbercules
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Post by Gumbercules on Oct 3, 2017 13:04:26 GMT -5
Man, I can count the things I peel on one hand: 1. Carrots 2. Butternut squash 3. Kiwi Pretty much everything else gets to keep its peel. I ain't got patience for that. Bananas?
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Post by DangOlJimmyITellYouWhat on Oct 3, 2017 14:06:44 GMT -5
Man, I can count the things I peel on one hand: 1. Carrots 2. Butternut squash 3. Kiwi Pretty much everything else gets to keep its peel. I ain't got patience for that. Bananas? LOL yes bananas. I don't really eat citrus fruits tho; mostly I only use them for zesting/juice. Ok pineapple, on the vanishingly rare occasions when I buy it.
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Post by Wallet Inspector on Oct 10, 2017 10:40:25 GMT -5
I love eating peaches. I love making things with peaches in them. Peaches are probably my favorite fruit. And goddamn do I HATE peeling those things. I feel this way about avocados.
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Trurl
Shoutbox Elitist
Posts: 7,494
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Post by Trurl on Oct 12, 2017 18:54:29 GMT -5
Because it got brought up in another thread, preparing tongue.
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Post by Liz n Dick on Oct 13, 2017 9:06:50 GMT -5
Because it got brought up in another thread, preparing tongue. Just reading about how to prepare tongue is horrifying. I think it's safe to say that's a bridge I will never cross.
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LazBro
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Post by LazBro on Oct 13, 2017 10:12:35 GMT -5
Ugh, dealing with offal in general. I like chicken livers, but they are super gross to prep. They're essential to my bolognese, but that's the only time I bother with them.
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