Comments on: what’s cooking wednesday: turkey with sauteed peppers & onions http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html Sun, 20 May 2012 13:45:19 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: sognatrice http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html/comment-page-1#comment-2909 sognatrice Sun, 10 Jun 2007 09:11:00 +0000 http://siteground218.com/~bleedin2/?p=184#comment-2909 Oh Scarlett, my advice? Stay away from the oven! <br/><br/>No, seriously, take heed--a quick search uncovered <a HREF="http://www.gofallon.com/cookingtips.htm" REL="nofollow">a woman who suffered the same brownie fate at high altitude!</a> There are some great tips on there, so never doubt the package directions regarding altitude again. This was most likely the cause of the Great Brownie Snafu of 2007.<br/><br/>As for the oil dilemma, that probably didn't make a difference as you can use extra light version in place of vegetable oil without problems. <a HREF="http://www.bertolli.com/irlandese/qea-risposta_ir.asp?country=IR&lang=EN&cat=1" REL="nofollow">Here's more info on using olive oil in general.</a> <br/><br/>Hope this helps, and best of luck the next time around :) Oh Scarlett, my advice? Stay away from the oven!

No, seriously, take heed–a quick search uncovered a woman who suffered the same brownie fate at high altitude! There are some great tips on there, so never doubt the package directions regarding altitude again. This was most likely the cause of the Great Brownie Snafu of 2007.

As for the oil dilemma, that probably didn’t make a difference as you can use extra light version in place of vegetable oil without problems. Here’s more info on using olive oil in general.

Hope this helps, and best of luck the next time around :)

]]> By: Wanderlust Scarlett http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html/comment-page-1#comment-2906 Wanderlust Scarlett Sat, 09 Jun 2007 22:35:00 +0000 http://siteground218.com/~bleedin2/?p=184#comment-2906 Sorry to be back on an older post but I've just had a horrible experience in my kitchen... HELP!<br/>I'm attempting to at least stay in the right topic genre.<br/>I was trying to bake brownies. Yes, out of the box. Snip open the bag, dump it in the bowl with a large egg (okay... I have eggs, what size are these? do we care? it's an egg). I only recently found out that egg cartons have expiration dates on them. <br/>1/4 c. veg oil<br/>ok.<br/>no vegetable oil. We'll use olive oil, it's extra light, virgin olive oil. I have no idea what that means, but I like the idea of pure cooking. Olives are in the fruit/veggie family. It'll work.<br/>water. can't screw that up, theoretically... right?<br/>bake at 350. 30-33 minutes in this size pan, 33-35 minutes in that size pan. Size matters not. I take a guess and figure I'll check it after half an hour or so. There is a notation regarding altitude. Anything above 3000 feet. I am in Denver, it's a mile high. That's 5,280 feet. There's already too much math going on here. We'll skip it.<br/>50 minutes later, the outside is crispy, the inside is STILL gooey and I finally become annoyed with having to wait so long and decide to cut the brownies and try one out. They are stuck to the pan and coming out in dry crusted but semi-gooey chunks from half way down. They look edible... but I eat my own cooking, so who knows.<br/>EEEEEEEEWWWWWWWWWWWWWWW. HORRIBLE... can I tell you how devastated I am that I can't eat a whole pan of chocolate turtle brownies!!! The whole thing is going in the bin.<br/>I am going to the store to buy them in a little plastic box like I should have done to begin with, it would have saved time, probably money, and definitely my patience.<br/><br/>....what did I do wrong? Really? I'd like to think I could do something as simple as bake 9 lousy brownies, especially when they came in a box!!!!! Grr!<br/><br/>any advice?<br/><br/>thanks ever so much, <br/>Scarlett Sorry to be back on an older post but I’ve just had a horrible experience in my kitchen… HELP!
I’m attempting to at least stay in the right topic genre.
I was trying to bake brownies. Yes, out of the box. Snip open the bag, dump it in the bowl with a large egg (okay… I have eggs, what size are these? do we care? it’s an egg). I only recently found out that egg cartons have expiration dates on them.
1/4 c. veg oil
ok.
no vegetable oil. We’ll use olive oil, it’s extra light, virgin olive oil. I have no idea what that means, but I like the idea of pure cooking. Olives are in the fruit/veggie family. It’ll work.
water. can’t screw that up, theoretically… right?
bake at 350. 30-33 minutes in this size pan, 33-35 minutes in that size pan. Size matters not. I take a guess and figure I’ll check it after half an hour or so. There is a notation regarding altitude. Anything above 3000 feet. I am in Denver, it’s a mile high. That’s 5,280 feet. There’s already too much math going on here. We’ll skip it.
50 minutes later, the outside is crispy, the inside is STILL gooey and I finally become annoyed with having to wait so long and decide to cut the brownies and try one out. They are stuck to the pan and coming out in dry crusted but semi-gooey chunks from half way down. They look edible… but I eat my own cooking, so who knows.
EEEEEEEEWWWWWWWWWWWWWWW. HORRIBLE… can I tell you how devastated I am that I can’t eat a whole pan of chocolate turtle brownies!!! The whole thing is going in the bin.
I am going to the store to buy them in a little plastic box like I should have done to begin with, it would have saved time, probably money, and definitely my patience.

….what did I do wrong? Really? I’d like to think I could do something as simple as bake 9 lousy brownies, especially when they came in a box!!!!! Grr!

any advice?

thanks ever so much,
Scarlett

]]> By: sognatrice http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html/comment-page-1#comment-2899 sognatrice Sat, 09 Jun 2007 13:41:00 +0000 http://siteground218.com/~bleedin2/?p=184#comment-2899 Julie, thanks! Almost all of the recipes on here are pretty simple, keeping in line with the traditional Calabrian way; I'm glad you enjoyed this one :) Julie, thanks! Almost all of the recipes on here are pretty simple, keeping in line with the traditional Calabrian way; I’m glad you enjoyed this one :)

]]> By: Julie http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html/comment-page-1#comment-2881 Julie Fri, 08 Jun 2007 16:25:00 +0000 http://siteground218.com/~bleedin2/?p=184#comment-2881 Such a simple recipe but it looks so elegant. Such a simple recipe but it looks so elegant.

]]> By: sognatrice http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html/comment-page-1#comment-2857 sognatrice Thu, 07 Jun 2007 06:50:00 +0000 http://siteground218.com/~bleedin2/?p=184#comment-2857 Sara, I know--we are so mean to Luna. Don't worry, though, she's still well-fed. Everyone always tells me she's grassa (fat), but it really just Italians and their crazy concepts of being fat. Luna is well within her suggested weight range. Oh, and I've heard that thing about turkeys too, but in my research about raising them, it said it's really an old wives' tale. All I know is that we have no drowning victims. Yet. Fingers crossed.<br/><br/>Friend, peppers and onions sauteeing in a pan is absolutely one of my favorite smells too :)<br/><br/>John, good advice. P doesn't have any problem raising food as his family has done it forever; I, on the other hand, like to stay away from the animals for the most part. It's better that way.<br/><br/>Scarlett, well you'll have to wait until we defrost another hunk o' turkey, but when we do, I'll be sure to let you know ;)<br/><br/>Rebecca, thank you! It's good that your passion for cooking continues even when you are a bit restrained. And kudos to you for taking care of Dad :)<br/><br/>Shan, thanks! And no beans! Sara, I know–we are so mean to Luna. Don’t worry, though, she’s still well-fed. Everyone always tells me she’s grassa (fat), but it really just Italians and their crazy concepts of being fat. Luna is well within her suggested weight range. Oh, and I’ve heard that thing about turkeys too, but in my research about raising them, it said it’s really an old wives’ tale. All I know is that we have no drowning victims. Yet. Fingers crossed.

Friend, peppers and onions sauteeing in a pan is absolutely one of my favorite smells too :)

John, good advice. P doesn’t have any problem raising food as his family has done it forever; I, on the other hand, like to stay away from the animals for the most part. It’s better that way.

Scarlett, well you’ll have to wait until we defrost another hunk o’ turkey, but when we do, I’ll be sure to let you know ;)

Rebecca, thank you! It’s good that your passion for cooking continues even when you are a bit restrained. And kudos to you for taking care of Dad :)

Shan, thanks! And no beans!

]]> By: Shan http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html/comment-page-1#comment-2856 Shan Thu, 07 Jun 2007 03:51:00 +0000 http://siteground218.com/~bleedin2/?p=184#comment-2856 Oh this looks so yummy!! Oh this looks so yummy!!

]]> By: Rebecca http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html/comment-page-1#comment-2855 Rebecca Thu, 07 Jun 2007 00:08:00 +0000 http://siteground218.com/~bleedin2/?p=184#comment-2855 I love eating your meals...in my mind! I am an old cook - but right now I am caring for my father and he likes his meals the same and simple. All of my kitchen is packed up in boxes waiting for the day that I live in my own place again. It will happen, but for now, I am thankful for people like you that remind me that real food still lives!!!! I love eating your meals…in my mind! I am an old cook – but right now I am caring for my father and he likes his meals the same and simple. All of my kitchen is packed up in boxes waiting for the day that I live in my own place again. It will happen, but for now, I am thankful for people like you that remind me that real food still lives!!!!

]]> By: Wanderlust Scarlett http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html/comment-page-1#comment-2854 Wanderlust Scarlett Wed, 06 Jun 2007 20:36:00 +0000 http://siteground218.com/~bleedin2/?p=184#comment-2854 That IS the way turkey should be cooked! Looks very good! I'll be right over... <br/><br/>hee hee... <br/><br/>Scarlett That IS the way turkey should be cooked! Looks very good! I’ll be right over…

hee hee…

Scarlett

]]> By: John Kaiser http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html/comment-page-1#comment-2853 John Kaiser Wed, 06 Jun 2007 18:47:00 +0000 http://siteground218.com/~bleedin2/?p=184#comment-2853 "I think I've mentioned this before, but for Thanksgiving last year, P got three turkeys to raise ourselves so we'd be assured of a good bird come Turkey Day."<br/><br/>Never get too familiar with your dinner. :-) “I think I’ve mentioned this before, but for Thanksgiving last year, P got three turkeys to raise ourselves so we’d be assured of a good bird come Turkey Day.”

Never get too familiar with your dinner. :-)

]]> By: a far away friend http://bleedingespresso.com/2007/06/whats-cooking-wednesday-turkey-with-sauteed-peppers-onions.html/comment-page-1#comment-2852 a far away friend Wed, 06 Jun 2007 18:31:00 +0000 http://siteground218.com/~bleedin2/?p=184#comment-2852 What a great idea! I love the smell of peppers and onions sauting in a pan. Great way to spice up those turkey leftovers! What a great idea! I love the smell of peppers and onions sauting in a pan. Great way to spice up those turkey leftovers!

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