The Net Gourmet » cooking http://www.thenetgourmet.com Sat, 31 Jul 2010 07:54:01 +0000 http://wordpress.org/?v=2.8.6 en hourly 1 Cup Food http://www.thenetgourmet.com/2010/04/11/cup-food/ http://www.thenetgourmet.com/2010/04/11/cup-food/#comments Sun, 11 Apr 2010 18:04:31 +0000 The Net Gourmet http://www.thenetgourmet.com/2010/04/11/cup-food/

Is it healthy to feed my dog 1/2 cup of canned dog food plus crunchy food?

I’m a new dog owner and want to provide the best healthy life she can have. She is 11 lbs. and is 2 yrs. old. I need some suggestions from experienced dog owners. She really would like to have some canned food – she follows me when I feed the cat even though she has crunchy food in her bowl. She doesn’t overeat and we get plenty of exercise. I brush her teeth weekly. Thanks!

1/2 cup of canned is way too much. Depending on the food you feed at her age/size she should only be getting 1/2 cup (overall food) or so a day! At most, 3/4 of a cup. My dog at 18 pounds only gets one full cup…..

She needs the required amount of KIBBLE for nutritional purposes (as wet food contains very little nutrition and is mostly water.) If she’s being properly exercised, teeth brushed, and isn’t picking wet food from dry you can add a tablespoon of wet food one meal a day.

She does not need it, though.

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]]> http://www.thenetgourmet.com/2010/04/11/cup-food/feed/ 0 Cast Iron http://www.thenetgourmet.com/2010/01/18/cast-iron-3/ http://www.thenetgourmet.com/2010/01/18/cast-iron-3/#comments Mon, 18 Jan 2010 13:12:19 +0000 The Net Gourmet http://www.thenetgourmet.com/2010/01/18/cast-iron-3/ How does one wash cast iron skillets?

I know or at least I have heard you not to use water on cast iron skillets. I have also heard not to wash at all to preserve the flavor. But this sounds A bit absurd to me. So if not water what do you use.
I have old skillets form my dead granmother. If you dont have the answer to a question there is no need to answer.

The best cast iron skillet if you are buying it new is the Lodge Brand. They are pre-seasoned so they are ready to go when you buy them (wash the wax off first). Check out thrift stores and garage sales. Sometimes people sell them and they are ready to go because of years of use. You want it black and seasoned.

I do wash mine by hand only in dish liquid and hot water. Never let them soak and never ever for any reason put them in a dish washer.

If you buy one that is not pre-seasoned you must season it first before using it.
Every time, after I use my cast iron skillet, I do the following:

Let the pan cool. Wash it with dishwashing soap and water. Never soak or let soapy water sit in the pan for any length of time. Rinse thoroughly, then dry with paper towels.

A lot of people disagree with using dishwashing soap and water to wash cast-iron pans. A chef told me that if a health inspector ever found a pan that had not been washed with soap and water in his kitchen, he would be in trouble. Plus the grease that is left behind will eventually become rancid. You do not want rancid oil in your foods and body.

NEVER put cast-iron cookware in the dishwasher.

Place the cleaned cast iron pan on the heated burner of your stove for a minute or two to make sure that it is bone dry. While the pan is still hot and on the stove burner, lightly oil inside of pan (I mean a light coat) with a neutral cooking oil.

Neutral Oils – Use vegetable oils (canola, sunflower, etc.), shortening (like Crisco shortening) or lard for seasoning your cast iron pans. I recently experimented and found out that food-grade coconut oil/butter also works great.

Leave pan on the hot burner of stove for a few minutes. Remove from hot burner and wipe excess oil off the pan with a paper towel.

Store your cast iron cookware with the lids off, especially in humid weather, because if covered, moisture can build up and cause rust. Be sure that you place a couple paper towels inside to make sure that any moisture that forms will be absorbed by the paper towel. Never put the utensil in the dishwasher or store it away without drying it thoroughly.

If your food gets a metallic taste, or turns “black”, it means one of two things are wrong. Either your pot has not been sufficiently seasoned, or you are leaving the food in the pot after it has been cooked. Never store food in the cast iron pan as the acid in the food will breakdown the seasoning and take on a metallic flavor.

If your old or new cast iron pans gets light rust spots, scour the rusty areas with steel wool, until all traces of rust are gone. Wash, dry, and repeat seasoning process.

If too much oil or shortening is applied to a pan in the seasoning process, it will pool and gum up when the pan is heated. In this case, the goo can be scraped off and some more grease rubbed over the spot, or the pan can be re-scrubbed and reseasoned. Heating the pan upside-down may help prevent gumming but protect your oven by using a foiled-lined baking sheet or aluminum foil to catch the grease. Seasoning at higher temperatures, approaching the smoking point, of the oil used will result in darker seasoned coatings in less time that aren’t sticky or gummy.

You can cook almost any food in cast iron.

Acidic items like tomato sauces will be darker from iron leaching out, but many people with iron deficiencies do this for extra iron in their diet.

Never store acidic products in cast iron. In fact, never ever use your cast iron pots for storing any foods.

It is not recommended that you use your cast iron as a pot for boiling water. Some people say that the hot water will remove small bits of oil from the surface which will then be found floating around. Water breaks down the seasoning and can cause your cast iron to rust.

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]]> http://www.thenetgourmet.com/2010/01/18/cast-iron-3/feed/ 0 food processor desserts http://www.thenetgourmet.com/2009/12/30/food-processor-desserts/ http://www.thenetgourmet.com/2009/12/30/food-processor-desserts/#comments Wed, 30 Dec 2009 05:20:44 +0000 The Net Gourmet http://www.thenetgourmet.com/2009/12/30/food-processor-desserts/ Should this dessert sauce recipe taste good?

I winged it, in a saucepan, I put 1/3 cup of Nutella Ferrera 1/3 Knotts Seedless Red Raspberry jam. And a half cup of heavy cream, whisked and then ran throught the food processor. Ran through a fine sieve. Put in a squeeze bottle. I don’t want to try it til tomorrow because I am on a stringent diet, and tomorrow is the only day I will cheat. Tell me what you think.

A half cup just ran throught the food processor? Fureal? Sometimes you must think for yourself!


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]]> http://www.thenetgourmet.com/2009/12/30/food-processor-desserts/feed/ 0 australian gourmet food http://www.thenetgourmet.com/2009/12/28/australian-gourmet-food/ http://www.thenetgourmet.com/2009/12/28/australian-gourmet-food/#comments Tue, 29 Dec 2009 02:27:41 +0000 The Net Gourmet http://www.thenetgourmet.com/2009/12/28/australian-gourmet-food/ australian gourmet food

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]]> http://www.thenetgourmet.com/2009/12/28/australian-gourmet-food/feed/ 0 food processor salsa http://www.thenetgourmet.com/2009/12/25/food-processor-salsa/ http://www.thenetgourmet.com/2009/12/25/food-processor-salsa/#comments Fri, 25 Dec 2009 13:52:26 +0000 The Net Gourmet http://www.thenetgourmet.com/2009/12/25/food-processor-salsa/ how do i make fresh salsa in the food processor…that will actually taste good?

I think its the tomato’s that i choose that are messing me up.

I use the right ingredients i think. Fresh tomato/cilantro/lime/jalepeno

maybe i’m not putting enought salt in?

first off, food processors will kill your food. the best way is to hand chop your ingredients. it doesnt take that much skill to rough chop veggies. just try to hand chop them you will have better results.

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]]> http://www.thenetgourmet.com/2009/12/25/food-processor-salsa/feed/ 0 gourmet food retailer http://www.thenetgourmet.com/2009/12/24/gourmet-food-retailer/ http://www.thenetgourmet.com/2009/12/24/gourmet-food-retailer/#comments Fri, 25 Dec 2009 01:19:49 +0000 The Net Gourmet http://www.thenetgourmet.com/2009/12/24/gourmet-food-retailer/ gourmet food retailer


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]]> http://www.thenetgourmet.com/2009/12/24/gourmet-food-retailer/feed/ 0 gourmet food sales http://www.thenetgourmet.com/2009/12/24/gourmet-food-sales/ http://www.thenetgourmet.com/2009/12/24/gourmet-food-sales/#comments Fri, 25 Dec 2009 00:06:55 +0000 The Net Gourmet http://www.thenetgourmet.com/2009/12/24/gourmet-food-sales/ gourmet food sales
How much can I expect to earn as a beverage sales staff? Mainly wine, beer, spirits and delicacies.?

would like that depend on what city you are in. .. is in the Midwestern United States, you will probably make 1500.-1800th gross per 2 weeks Wine Travelers

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]]> http://www.thenetgourmet.com/2009/12/24/gourmet-food-sales/feed/ 0 Oval Casserole http://www.thenetgourmet.com/2009/12/24/oval-casserole/ http://www.thenetgourmet.com/2009/12/24/oval-casserole/#comments Thu, 24 Dec 2009 09:27:51 +0000 The Net Gourmet http://www.thenetgourmet.com/2009/12/24/oval-casserole/ I think large oval Heavy ceramic pot or Dutch oven?

Hi I found next to curb in a box a very black oval heavy medium saucepan with glass lid, but the lid handle on top is melted a bit and is plastic.I would like some ideas, if a furnace casserole or Dutch i have never used either before and need help please. yes it is really bulky and heavy and thick Ceramic I truly believe that china not iron at all because the glass cover handle is melted i wasn't sure if I could use it in the oven for a mess and wonder why they got rid of it.I swear, he must weigh at least 5 pounds. no name on either the manufacturer's black both with a cover of thin glass

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]]> http://www.thenetgourmet.com/2009/12/24/oval-casserole/feed/ 0 gourmet food from http://www.thenetgourmet.com/2009/12/23/gourmet-food-from/ http://www.thenetgourmet.com/2009/12/23/gourmet-food-from/#comments Wed, 23 Dec 2009 06:25:37 +0000 The Net Gourmet http://www.thenetgourmet.com/2009/12/23/gourmet-food-from/ gourmet food from
They come to work for a gourmet-food restaurant, especially in the U.S., the task of assessing the market in South Asia

They work for an aspiring gourmet-food restaurant that has several branches, especially in the cities of the United States and is the task of assessing Whethe or not, the company should Marketing a start) in Southeast Asia sugest b) on the Internet list for your opinions and insights 2), why should a firm go global

in not sure

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]]> http://www.thenetgourmet.com/2009/12/23/gourmet-food-from/feed/ 0 Nonstick Pan http://www.thenetgourmet.com/2009/12/20/nonstick-pan/ http://www.thenetgourmet.com/2009/12/20/nonstick-pan/#comments Mon, 21 Dec 2009 02:10:27 +0000 The Net Gourmet http://www.thenetgourmet.com/2009/12/20/nonstick-pan/ Survey: On a scale of 1 to 10, the danger is cooking bacon with the butter in a nonstick skillet?

It is also bad …

1. It is not dangerous, just useless. You do not need to add the butter in a pan to cook bacon. That's all simply a waste of butter.

Cuisinart EGP-18 Electric Nonstick Grill Pan, Stainless Cuisinart EGP-18 Electric Nonstick Grill Pan, Stainless
$78.99
NORPRO Nonstick Angel Food Cake Pan With Removable Base NORPRO Nonstick Angel Food Cake Pan With Removable Base
$13.59
Mini Donut Pan 12-Count Nonstick NEW Mini Donut Pan 12-Count Nonstick NEW
$16.99
NEW GRAPHITE NONSTICK COOKWARE set of 7 pots and pans NEW GRAPHITE NONSTICK COOKWARE set of 7 pots and pans
$0.01
12-Count Nonstick Mini Donut Pan NEW 12-Count Nonstick Mini Donut Pan NEW
$16.99
One Farberware Nonstick 9 One Farberware Nonstick 9" Cake Pan New
$7.99

Panasonic NI-C78SR Steam/Dry Iron with Stainless-Steel Soleplate Panasonic NI-C78SR Steam/Dry Iron with Stainless-Steel Soleplate
$34.40
Panasonic 1200W Steam Iron with Curved SolePlate, Retractable Cord Reel, and Anti-Calcium SystemFeatures:Stainless Steel Curved SoleplateAnti-Calcium SystemAdjustable Steam (High/Low)...
Calphalon Contemporary Nonstick 10- and 12-Inch Omelet Pans, Set of 2 Calphalon Contemporary Nonstick 10- and 12-Inch Omelet Pans, Set of 2
$49.00
Light and fluffy or filled to the brim with tasty toppings, make omelettes easy anytime with this exquisite set of Calphalon? nonstick pans. Hard-anodized, medium- to heavy-gauge aluminum construction ensures exceptional results, while the nonstick interior never fails to make cooking and cleanup a breeze. Lifetime warranty....

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