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RE: Cooking lessons 101 for SirsHolly - 9/21/2008 2:40:54 AM   
sirsholly


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quote:

ORIGINAL: tammystarm


im in trouble once again



and this surprises......who?


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RE: Cooking lessons 101 for SirsHolly - 9/21/2008 5:19:54 AM   
KMsAngel


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quote:

ORIGINAL: nursygirl

I know that angel is going to become a poster girl for banding because she is so motivated!

*blushes*

i'm having to find someway to perk up vegies when pureed. even though i cooked the cauliflower in chicken stock, it was still pretty bland. can't really do cheese in it. maybe i just need to make the stock stronger....

any suggestions, holly?

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RE: Cooking lessons 101 for SirsHolly - 9/21/2008 5:43:56 AM   
sirsholly


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Joined: 9/7/2007
From: Quietville
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quote:

ORIGINAL: KMsAngel


quote:

ORIGINAL: nursygirl

I know that angel is going to become a poster girl for banding because she is so motivated!

*blushes*

i'm having to find someway to perk up vegies when pureed. even though i cooked the cauliflower in chicken stock, it was still pretty bland. can't really do cheese in it. maybe i just need to make the stock stronger....

any suggestions, holly?


Of course.. ...simply put them in the microwave with a few grapes...


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RE: Cooking lessons 101 for SirsHolly - 9/21/2008 5:49:04 AM   
scifi1133


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Joined: 3/27/2007
From: virginia
Status: offline 		No No No NO K do not do that she's trying to trick you lol.

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RE: Cooking lessons 101 for SirsHolly - 9/21/2008 5:59:15 AM   
KMsAngel


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Joined: 4/13/2007
Status: offline 		*wiping cauliflower and fried raisins off my face*

er, thanks anyway holly

*mutters about sending the bill for the new paint job and microwave to jim*

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RE: Cooking lessons 101 for SirsHolly - 9/21/2008 8:50:45 AM   
soul2share


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From: somewhere out there.....
Status: offline 		Angel, not sure if they have it in Australia, but we have flavored beef broths....onion in the beef makes it yummy!  I use broth because it has a stronger flavor than home made stock.  Play around with spices and stuff....garlic is a good one, I also like rosemary and italian seasonings.....and I'd have to use a lot to get around mashed cauliflower.....ewwwww!

Good luck and nothing but best wishes for you!  I've known a couple of folks who did the stapling, it seemed to work for them.  One woman was 400+ pounds.....she lost about half her weight in the time she took off from work to heal....maybe 4-5 weeks?

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RE: Cooking lessons 101 for SirsHolly - 9/21/2008 8:55:36 AM   
beargonewild


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Status: offline 		Another trick when cooking the cauliflower is when you steam it, add spices to the water so as it steam cooks, the essence of the spice flavors the cauliflower quite nice.Some spice suggestions could be: curry, Italian seasoning, lemon pepper, garlic, rosemary,  cajun seasoning or try a montreal steak spice mixture.


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RE: Cooking lessons 101 for SirsHolly - 9/21/2008 9:13:31 AM   
sirsholly


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quote:

ORIGINAL: KMsAngel

*wiping cauliflower and fried raisins off my face*

er, thanks anyway holly

*mutters about sending the bill for the new paint job and microwave to jim*


he is used to it...


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RE: Cooking lessons 101 for SirsHolly - 9/21/2008 4:32:06 PM   
KMsAngel


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Joined: 4/13/2007
Status: offline 		steam it, huh? i boiled it. wanted it really mushy. and i used chicken stock powder. maybe i should use some store bought broth with extra stock powder and some garlic. lemon pepper is a good idea bear. i had it right there, not sure why i didn't use it!

i had some later and when it cooled a bit, it actually tasted stronger. maybe i just need to pre-cook it and let it "mature"?

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RE: Cooking lessons 101 for SirsHolly - 9/21/2008 8:33:45 PM   
tammystarm


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Joined: 7/26/2006
Status: offline 		my goodness bear man i want to come eat at your house, can i bring holly along, im sure its been along time since shes ate something that didnt come straight from the container or burnt with extra foam.....? kisses to all life is sorta great......

and bite me holly de clumsy


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