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  1. #11
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    Quote Originally Posted by Urbanite View Post
    .....My mom does the same thing with her spaghetti sauce, Karibana.

    I learned you can add a bit of meat tenderizer to collard greens if you have a particularly tough batch. My mom taught me that.....
    I learned baking soda cuts down cooking time with collard greens. Similar to meat tenderizer.

    RE: Spaghetti... my mom adds the pinch of sugar. I suggested basil to get that slightly sweet taste without the sugar.

  2. #12
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    Quote Originally Posted by bhop13 View Post
    *always have an iron skillet and take care of it...which means after you wash it, dry it off and grease it right back up so that it'll "keep"
    Yup...keeps the seasoning in the pan!

    Quote Originally Posted by OHR View Post

    ~ nothing like making cornbread in an ern [yeah, I said it] skillet that has been heated in an oven first.


    Ain't nothing better.
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  3. #13
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    Quote Originally Posted by OHR View Post
    ~ nothing like making cornbread in an ern [yeah, I said it] skillet that has been heated in an oven first.
    I have a small cast iron skillet that I could use the next time I make some sweet cornbread.

  4. #14
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    bhop13 is offline Active Nappturality Member
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    milk for scrambled eggs instead of butter or oil.
    GOT PANK??
    Beauty is not defined by the masses, but by the opinion of the individual ~Rune Leknes
    http://public.fotki.com/bhop13/




  5. #15
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    Quote Originally Posted by Urbanite View Post
    I learned you can add a bit of meat tenderizer to collard greens if you have a particularly tough batch. My mom taught me that.
    Quote Originally Posted by Fuzziwuz View Post
    I learned baking soda cuts down cooking time with collard greens. Similar to meat tenderizer.
    ^thanks!

    Another tip:
    Rather than fry bacon...bake it! I've done this on a broiler pan...still crispy and a bit less shrinkage. Link sausages too.












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  7. #16
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    A great day to *bump* this thread!









  8. #17
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    Random things my mum tosses into plain basmati rice to make it more interesting + tastier: raisins, pine nuts, fresh pomegranate seeds (soooo good!), shredded carrot (cooked), minced and sautéed onion, turmeric (will make the rice yellow).

    You can add these things individually or mix en match

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  10. #18
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    Quote Originally Posted by underthehood View Post
    Random things my mum tosses into plain basmati rice to make it more interesting + tastier: raisins, pine nuts, fresh pomegranate seeds (soooo good!), shredded carrot (cooked), minced and sautéed onion, turmeric (will make the rice yellow).
    Great ideas! I love basmati and jasmine rices. I would never think to add pomegranate seeds, though.









  11. #19
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    It's late and I ain't got nothing to add BUT I do heartily cosign having at least one cast iron ("ern"...lmao) skillet that you keep well-seasoned. I wish someone had explained to me that it takes TIME to properly season one of those suckers though. I had a couple of little skillets years ago that I tossed because food kept on sticking to them. *smacks forehead*

    I've got a taste for stewed chicken after reading this thread (though I should have a taste for spaghetti instead)...
    Hello, 2021. Glad to see you. Hope you're bringing us goodness and light this year!

  12. #20
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    Saltpeter (potassium nitrate) hastens the cooking process and it reduces acidity and bitterness/sourness of tomatoes, for example. I usually use it in pasta sauce.
    Last edited by Ororo; 07-14-2013 at 01:19 AM.

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