The OFFICIAL Cornfield Library lounge area thread. Off topic posts are allowed! 16 16

[kav]

On 8/1/2022 at 8:45 PM, Pitboss said:

[MattTheDuck]

[kav]

On 8/1/2022 at 8:54 PM, MattTheDuck said:

[D84]

On 8/1/2022 at 10:54 PM, MattTheDuck said:

[kav]

On 8/1/2022 at 9:00 PM, D84 said:

[kav]

[onlyweaknesskryptonite]

On 8/1/2022 at 11:01 PM, kav said:

 

 

[D84]

On 8/1/2022 at 11:05 PM, kav said:

[kav]

On 8/1/2022 at 9:10 PM, D84 said:

[onlyweaknesskryptonite]

On 8/1/2022 at 11:12 PM, kav said:

 

 

[MattTheDuck]

On 8/1/2022 at 9:22 PM, onlyweaknesskryptonite said:

 

You can't hug your kids with nuclear arms.

[onlyweaknesskryptonite]

On 8/1/2022 at 11:43 PM, MattTheDuck said:

You can't hug your kids with nuclear arms.

[onlyweaknesskryptonite]

 

[kav]

On 8/1/2022 at 9:43 PM, MattTheDuck said:

You can't hug your kids with nuclear arms.

its pernounced 'nucular'.

[kav]

On 8/1/2022 at 9:46 PM, onlyweaknesskryptonite said:

[onlyweaknesskryptonite]

On 8/1/2022 at 11:47 PM, kav said:

its pernounced 'nucular'.

NewClear. 

[onlyweaknesskryptonite]

On 8/1/2022 at 11:47 PM, kav said:

 

[Buzzetta]

On 8/1/2022 at 7:34 PM, kav said:

Making steak ranchero.  Dont put the onion and bell pepper in at the beginning like recipe says-put the bell pepper in 20 min before done and the diced onion in when its all done. Otherwise it just dissolves into soggy mulch. I dont know why recipes always say this.  Will update when done.

@Buzzetta

Because sometimes you want to really break down the structure in the peppers to make it more malleable to the dish.

For example, if you are making sausage and peppers...  get those onions and peppers going and get them cooking until they are broken down well... throw a sprinkle of sugar on for a slight caramelization. 

 

[jcjames]

On 8/1/2022 at 10:56 PM, Buzzetta said:

Because sometimes you want to really break down the structure in the peppers to make it more malleable to the dish.

For example, if you are making sausage and peppers...  get those onions and peppers going and get them cooking until they are broken down well... throw a sprinkle of sugar on for a slight caramelization. 

 

Still depends on the desired final texture and mix of spice flavors. 

Some like a little crunch of their stewed or sautéed veggies among the softer textures, other like the equal distribution of consistent texture. 

 

[Buzzetta]

On 8/2/2022 at 12:56 PM, jcjames said:

Still depends on the desired final texture and mix of spice flavors. 

Some like a little crunch of their stewed or sautéed veggies among the softer textures, other like the equal distribution of consistent texture. 

 

Correct - It always depends - there is no right or wrong answer