Sunday Morning Talk Show Thread 31 March 2013

Various driveby media television networks ^ | 31 March 2013 | Various Self-Serving Politicians and Big Media Screaming Faces

[Alas Babylon!]

The Talk Shows

March 31st, 2013

Guests to be interviewed today on major television talk shows:

FOX NEWS SUNDAY (Fox Network): Mark Kelly, Americans for Responsible Solutions and husband of former Rep. Gabby Giffords; Cardinal Donald Wuerl, archbishop of Washington, D.C.

MEET THE PRESS (NBC): Sens. Chuck U. Schumer, D-N.Y., and Jeff Flake, R-Ariz.

FACE THE NATION (CBS): Cardinal Timothy Dolan, archbishop of New York.

THIS WEEK (ABC): Dolan; Newark, N.J., Mayor Cory Booker; Rep. Peter King, R-N.Y.

STATE OF THE UNION (CNN): Sens. Lindsey Graham, R-S.C., and Richard Blumenthal, D-Conn.

[Jeff Chandler]

I saw a woman making scrambled eggs on one of Mrs. Chandler’s food channel programs. (Mrs. Chandler is a great cook. It’s a wonder I don’t weight 500 lbs.)

Anywho, the woman used a TON of butter, and instead of milk she added a bunch of heavy cream. I tried out the recipe and they were the best. scrambled. eggs. ever.

[Unrepentant VN Vet]

Consider your own dog....they’d marry you if you asked them...right?

Right now, the only dog around The Homestead (Been a tough winter for pets, lost both the ancient black lab and her severely height-disadvantaged playmate/hole-digger) is a shepherd/husky mix that's just short of a year old, weighs well over 80 pounds and would pass for a mule deer if only he was brown and had horns.

I can say with great certitude that he would kill or die for everybody in the family, but there's only one of the bunch (#1 grandson) who would even be considered for marriage.

That deal is out, though.

That pup just worships his boy.

[going hot]

Okay, I am now hungry.

[ROCKLOBSTER]

I have never did anything like this in my life.

It just takes a little practice. You can get it down in a few minutes. Start with the chopped onions and mushrooms in butter (part of any good grilled steak dinner)

Get a saute skillet with the rounded corners between the bottom and sides.

Just yank the skillet towards you (about 3 inches) and quickly put it back where it was so all the food falls back where it was, only upside down. When the food hits the wall of the skillet, it will basically go straight up about 2 to 4 inches, and you just catch it quickly when it comes back down

Flipping pancakes is pretty much the same motion, maybe a little more like 4 or 5 inches of a quick horizontal flick. You don't actually flip the skillet upwards.

Once you can successfully flip saute and pancakes, you should be ready to try an omelet.

Here's a full disclosure and safety net measure:

I have a large cutting board on the counter next to the range. I always flip OVER the cutting board. If I drop anything I can retrieve it, instead of making a big mess on the stove.

Is this cheating? Who knows, who cares.

Soon, you'll be flippin like a pro.

[bray]

Now I can't wait for my next spaghetti dinner.

Happy Easter

[ROCKLOBSTER]

I'm feeling guilty for contributing so much to the thread hijack

It's: The Sunday Morning Talk Show and Cooking Thread

Yeah, these things happen, but I think we gave today's RATagandists as much consideration as they deserve.

I'll give a nod in favor of cooking with gas

Hear here!

Gas is where it's at! (and wood if so equipped)

[Cboldt]

-- the heat on a flat top stove like mine is uneven and with my new attention to the physics of it all it's a real pain. --

I bought some Cuisinart skillets as a Christmas gift for the better half, and man - what a difference on that glass-top range! The heat, which had been uneven on every other piece of cookware we put on the range, was even, and FAST. I could boil a cup of water in a 3Q saucepan just as quickly as I could bring it to a boil in a 700W microwave. The heat transfer is much more efficient when/where the bottom of the cookware is actually in contact with the range top.

I still like cooking with gas better, and we still use some cheap (not quite flat) skillets on the range. But there is a remarkable difference in range performance, depending on the flatness of the cookware. If you can feel it rock, or make it rock, it won't be performing up to its capability.

[Unrepentant VN Vet]

may i humbly add my charcoal-grilled steak, pretty please?

[Fishtalk]

I’m interested.

[ROCKLOBSTER]

Yes Sir.

Thank you for your service.

Just use plenty of melted butter. Makes a nice char on a rare steak. (big fire)

[Fishtalk]

I like the idea of flipping over the cutting board. I have the same setup. It would give me confidence.

I know it’s Easter but the Sunday shows were likely taped Friday or about. Dave Axelrox was on, that horrible Kelly guy. Crowley had aDem senator on. But NO Repubs or spokesnoids on today.

They work harder at it.

Writing on Kindle, patience.

[bray]

I will call your charcoal grilled steak and raise you a infrared searing burner steak. They kill steaks.

Happy Easter

[Unrepentant VN Vet]

Okay, do you strictly favor Cow, or can I interest you in some nice Venison, Elk or Buffalo?

(I’ll have to check on that Elk steak....been eatin’ them up pretty fast.)

In any case, we usually have T-bones (Grandma takes the fillet and I get the rest), I have ‘em cut about 3/4 inch thick, cook ‘em over charcoal seven minutes on each side and serve with a baked potato and some steamed broccoli or whatever other vegetable Grandma’s got around. (I only said broccoli ‘cause she went over to the Costco in Billings and came back with about ten pounds of the stuff.)

[CDB]

As a conservative and not as a Republican, I do not want to hear anything that Chuck U. Shumer, Linda Grahma, Peter King, Cory Booker, Dick Blumenthal or Mark Kelly have to say.

And on the holiest day of the Christian calendar.

A blessed Easter to all!

[Fishtalk]

Broccoli is good.

Haven’t had charcoal steak since I was a teenager.

Got a gas grill.

It’s ok.

I’m tired of ...ok.

Mouth waters thinking of charcoal steak.

[CDB]

If they are so brilliant, why haven’t they matched Bush’s 4% unemployment rates? They are the cause of high unemployment.

I continue to be amazed by the 50%+ approval ratings for Barky on Rasmussen's polls. Just emphasizes that now it clearly is "NOT the economy, Stupid (lo-fo's)."

[Unrepentant VN Vet]

Nothin’ against gas grills. Work real nice if all you’re cooking is hamburgers, brats or (shudder) hot dogs.

(Yeah, I’ve seen how hot dogs are made...)

I’d as soon cook a good steak on one as see somebody pour ketchup on the steak after it gets off even a gas grill. Ugh.

More like cremation than cooking.

[mountainfolk]

We preferred gas cook stoves until we picked up a used glass top range to use while gutting and rehabbing our house. I liked it from the beginning because for starters, no well beneath burners having to be continuously cleaned and scoured etc. It also had the control knobs raised at the back of the surface and that eliminated the need to remove the knobs placed in the front which collect grease etc and which also require constant removal for cleaning. We used all of our old cookware, which included much loved and used cast iron skillets, because the surface was already pretty well scratched. We replaced all of the old appliances with stainless and black and got a beautiful black glass top range with knobs at the back. Replaced all the cookware, including spatulas etc. with Teflon and it all works beautifully together. No cast iron because it would scratch the surface and I would probably sooner than later drop a heavy piece and break the glass. Costly replacement. I love shopping for household stuff, so much new and improved to look at. I especially appreciate our now silent diswasher. Have fun when spending big bucks on your big and expensive kitchen appliances and knowing you are taking bread out of the mouths of hungry liberals.

[Fishtalk]

Love that bit about the liberals.

This is the first time I’ve had a glass topped range and it has its advantages. The knobs are in the back on this and I do like that. It is quite easy to keep clean.

These types of cook stoves are very valuable when kitchen real estate is scarce.

It has a very respectable way to track a “hot” stove top. The little red dot stays on until safe to use the surface.

Right now, what with sauce plans and Cuisinart cook ware I’m thinking maybe I should think about what I’m cooking in before thinking about new stove.

It would be a pain to go gas on a new stove. I had gas for many years. I’m not particularly wed to it.

[Alas Babylon!]

It's: The Sunday Morning Talk Show and Cooking Thread

You'll get no displeasure from me!

Maybe next week, we can interview a FReeper, and show the driveby's how it's really done!