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Yeast is fascinating. I've been experimenting and just noticing how different kneading intensity and duration alters the final product that comes out of the oven. The first pizza base I made was fine, the second time I made it I under-kneaded and it came out like thin bread!


Elle Carter Neal
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Koala
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I'm very creative in the kitchen. It's amazing how "home-cooked" you can make a prepared dish from Whole Foods look!

8o)

Seriously though, I'm a big bread maker. I love experimenting with recipes, mixing recipes, etc. Thankfully, most of the time they come out well.

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I am creative in the kitchen when I draw on the dry erase broard. =0) I wish I was creative in the kitchen.


Have a blessed day-

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My creativity ends where the kitchen door begins. That's why God created takeout!

Though I can make a mean sandwich.


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I'm creative in the kitchen and write many of my own recipes. I also bake alot, desserts and breads. I find comfort being in my little kitchen cooking great food and I love watching people enjoy my food. <img src="/images/graemlins/smile.gif" alt="" /> My grandmother started teaching me to cook when I was around 7 years old. I learned all of the basics from her, then have experimented over the years with various cuisines and recipes and expanded my knowledge. I'm now a private personal chef for a few friends who either don't cook, or just don't have the time.

Sharon


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Shark
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Quote:
My creativity ends where the kitchen door begins. That's why God created takeout!

Though I can make a mean sandwich.


Right on! I have thrown some fun parties with takeout - jazzed up on pretty plates and serving pieces, with the addition of good music, good wine, candlelight and good friends!

Creativity can mean creating a mood and ambiance!
Party on! <img src="/images/graemlins/rolling.gif" alt="" />


Well behaved women rarely make history.....
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elle Offline OP
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And of course it's worth remembering if you're throwing a party or having a friend or two over for dinner, you really do want to be able to spend time with them rather than juggling the creation of a masterpiece in the kitchen. Some kitchens are big enough, or open plan and allow for guests sitting around keeping you company, but I wouldn't want my guests seeing me frazzled (not to mention hearing me yell at food that doesn't behave itself). In a case like that I think it's better to serve something that you can pre-prepare (or pre-purchase) almost completely.

Flaming crepe suzettes may have looked good in the seventies, but I think they were probably the cause of many disasters and friendship terminations <img src="/images/graemlins/wink.gif" alt="" />


Elle Carter Neal
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Believe it or not - I have 'faked' crepes suzettes with pre-purchased crepes!

{{giggle}} - it is ALL in the presentation!

Speaking of the 70's - one of the best and most talked about parties I ever threw was a Fondue party - I had friends dig out their parent's Fondue pots and we ended up with 6 pots full of fondue fun - it was a very social and giggly evening - with everyone joining in the food prep and sauces creation.

I highly reccommend 'doing' Fondue - just make sure someone brings some cool 70's tunes for atmosphere!


Well behaved women rarely make history.....
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elle Offline OP
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LOL. My friend had a fondue birthday party - we must have been about 11 or 12. It was such a mess! And all I remember is how ill I felt after eating all that cheese...


Elle Carter Neal
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I realize you probably already know this - but I have to post this:

All Fondue isn't just made of melted cheese - its a whole universe of flavors.

I adore using a Court Bouillion (pron: Kor Bwee-ON) - basically a highly flavored broth/wine herb/'whatever'-flavored liquid that you use in a hot fondue pot or electric skillet to cook meats, poultry and veggies at the table.

You can make it in practacally any flavor profile you wish -

1.) Mexican - using a chicken broth-tomato-lime juice-cumin flavored base,
2.) Italian - using red wine-beef broth -Italian herbs-lots of garlic and olive oil,
3.) Indian - using chicken broth - curry spices/paste -fresh ginger- a little cocnut milk and some Ghee/clarified butter(yummy)
4.) Asian/Pacific Rim - chicken broth-sliced ginger-garlic-some soy or tamari-fresh lemongrass pieces and a drop or two of toasted sesame oil

Obviously, you can substitute veggie broths for any of the other liquids if you prefer!
Add cooked couscous, rice, or prepared pasta as a side dish and you have a wonderful meal!

(This method is also GREAT for stretching your food dollars!)

The sky's the limit with this versatile cooking/eating method.

Add matching or not matching sauce selections and you have something fun and delicious!

Happy Cooking! <img src="/images/graemlins/rolling.gif" alt="" />


Well behaved women rarely make history.....
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