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Rhamiel AMA

Rhamiel

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I was born again in September of 1985

I was saved by the work of Jesus on the cross nearly 2,000 years ago

I am being saved by His grace working in my life

I hope to be saved
I will be saved when I am with Him in heaven
I will be saved when He resurrects my body on the last day
 
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Rhamiel

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I tend to use mustard more

I like a little bit of "stadium mustard" on hot dogs or sausages
I do not know if it has another name?
I use a little Dijon mustard to make salad dressings

there are a few dips and sauces and stews that I use dry mustard in
like making home made mayonnaise I use hot paprika and just a hint of dry mustard

I like spicy mustard with Chinese food
a little bit in my egg drop soup, or I dip egg rolls in spicy mustard and duck sauce

I do not really ever use just plain yellow mustard
and I do not use ketchup a lot
 
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Rhamiel

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When you hear na na na na....Batman , do you think of sodium?

it is an element

in its pure metallic form it is VERY volatile

because of its extreme volatility it is uncommon to find it in its pure elemental state
Sodium Chloride is the most common likely place to find Sodium, NaCl
salt

salt is wonderful in cooking
it helps preserve foods
your body needs salt for proper neurological health
synapses will not fire properly if your body is low on salt

that is one reason "sports drinks" are so popular, not only do they rehydrate the body, but the replenish salts that are lost in perspiration and urination

most common table salt in America has iodine added to it
I prefer sea salt or kosher salt because it does not have iodine
kosher salt is not named after any Jewish dietary requirements that it meets, but rather because it is used in "koshering" an anachronistic word for pickling foods

my favorite salt is Fleur De Sel "flower of salt"
it is a sea salt from the Brittany region of northern France
traditionally it is harvested by all wooden tools, metal never touches it
due to the gray clay of the coastal soil, the salt picks up trace elements from the clay and has a light gray color to it
it has an amazing flavor to it, simply to die for
it costs a little more then regular sea salt
it is worth the extra cash

so many people mess around with marinades and sauces for their steaks
if properly cooked, all you need is some gray salt, fresh cracked pepper, a skillet and some butter to fry it up in, that is all a good steak needs
(salt and pepper before you cook)
 
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Rhamiel

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^Woah.


Do you ever use msg when cooking?

I have never used it

I went to an indian place once, the food was good, but latter we all got headaches, my mom said that was probably from the MSG
to be honest, I do not even really know what MSG is
is it a drug?
can we smoke it?
does anyone free base MSG?
 
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Rhamiel

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Monosodium glutamate

Apparently it enhances the flavor of food.
But too much of it will make you dizzy.

Favorite ingredient?

in America MSG kind of has a bad reputation

oh favorite ingredient?

hmmmmmm
hot Hungarian paprika is good, adds flavor and some heat and a nice color
it is not as hot as cyan pepper so you do not have to be as careful when you add it, it also has a nice flavor (I do not care for the taste of cyan pepper)

wine is also good for cooking
a little wine, vinegar, or lemon juice can add acidity to your dishes
makes the flavor POP a little more
never buy "cooking wine" that is just cheap wine with extra nitrates added
instead, when you cook, use an affordable wine that has a nice flavor, something that you like and would actually drink
for dinner parties, if at all possible, use the same wine you are serving to cook with, that way you are less likely to serve a wine that clashes with the dish you are making

people worry about what wine to serve with food
it is simple
most chicken, pork and seafood dishes go with white wine
beef and lamb go with red wine
for dishes with a strong flavor, get a more flavorful and full bodied wine, you need a wine that can "stand up" to the food you serve
sweeter wines can stand up to spicy dishes better
use dryer wines to serve with milder dishes
wine that has been aged in oak barrels can stand up to dishes that are more savory, while lighter dishes use wines that are not aged in oak

I also try to get a wine from the country that the dish comes from, not a must, but I just think it is nice to have that kind of cultural continuity
 
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