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Posts by Koukouvagia

My husband will be a happy camper this month!
Congrats @summer57 you made some lovely bread there, as did everyone else.  This has been a fun challenge to observe.  I got as far as buying yeast but didn't make good on my intent to make bread.  Baking is not my passion.  Looking forward to the next challenge, it is autumn here which makes it my most favorite season to cook - it is a bountiful harvest!
I didn't know you could eat a pumpkin after it's been carved and set out for decoration. Isn't it rotted?
As I said before, seasoning the steak ahead of time is considered dry brining.  No oil is involved in dry brining.  I often do a dry brine for roasts but it works for steak too.  It flavors and tenderizes the meat.  Check out this method http://www.tastingtable.com/entry_detail/national/16929/How_to_Make_the_Perfect_Steak.htm  It really does make a very good steak.
That's really creepy is it real?
Someone will come along and tell you that everything you're doing is wrong.  A few years ago I would find all kinds of things wrong with your method.  But the zen lady I am now has learned that there are different ways to approach this and all turns out well.     Sometimes I do as you do, which is called dry brining except for the oil, I do not use oil.  Just salt and leave in the fridge for a few hours. Sometimes I add fresh garlic and herbs to it the dry brine as...
It's a great dish because you'll be doing most of the cooking the day before.  Hash is better when made with cold ingredients in my opinion.  So boil the potatoes and the the corned beef the day before.  I like to boil mine in a mixture of water and guinness beer, onions, carrots and celery.  
Sometimes they are found and confiscated and sometimes not. I take the chance and bring something and I don't declare it. I've brought in cheeses and cured meats from France and I always bring live snails from Greece. If you declare it they will take it from you.
With all due respect, I'm sorry if you feel the answers are not what you hoped but like you said, we are strangers so feel free to take the advice that suits you best. Otherwise this is a public forum and the discussion will take twists and turns. I can understand that catering is expensive but beware that by taking it on yourself you are committing to hard labor on your wedding day. I definitely could not afford to feed 150 people steak. That's why I only invited 90.
There is an excuse: some people don't care about food the way we do. Frankly I think there is no excuse to not be more familiar with Beethoven's 2nd symphony but that's because people are not cultivated to care. It's my job, I have to know it but typical people don't. Same thing with food. I recently asked my BFF why she stopped following me on Instagram and she told me it's because she has no interest in food pictures. She probably doesn't give much thought into what...
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