Comments for Mens Cookery Club http://menscookeryclub.com 3 Blokes, a blender and a bag of chickpeas, learning to cook. Thu, 20 Nov 2008 22:24:46 +0000 http://wordpress.org/?v=2.6 Comment on Sesame Oil and Eczema by Chrisy http://menscookeryclub.com/2007/03/16/sesame-oil-and-eczema/#comment-17109 Chrisy Thu, 20 Nov 2008 18:26:29 +0000 http://menscookeryclub.com/2007/03/16/sesame-oil-and-eczema/#comment-17109 Hi have you heard that cream made from goats milk is well know to help eczema suffers? http://www.orbaoriginals.com Hi have you heard that cream made from goats milk is well know to help eczema suffers?

http://www.orbaoriginals.com

]]> Comment on Sesame Oil and Eczema by momof3 http://menscookeryclub.com/2007/03/16/sesame-oil-and-eczema/#comment-16380 momof3 Mon, 27 Oct 2008 01:50:29 +0000 http://menscookeryclub.com/2007/03/16/sesame-oil-and-eczema/#comment-16380 At first my son didn't like the smell of the ointment, but we made a joke out of it and told him he smells like squirrel food. He better watch out when he goes outside that the squirrels don't chase him. (it smells pretty nutty). I may just try the plain sesame oil. The jar I bought was $39.00 for 1.8 oz. Pretty costly, but well worth it, since it worked. At first my son didn’t like the smell of the ointment, but we made a joke out of it and told him he smells like squirrel food. He better watch out when he goes outside that the squirrels don’t chase him. (it smells pretty nutty). I may just try the plain sesame oil. The jar I bought was $39.00 for 1.8 oz. Pretty costly, but well worth it, since it worked.

]]> Comment on Sesame Oil and Eczema by momof3 http://menscookeryclub.com/2007/03/16/sesame-oil-and-eczema/#comment-16379 momof3 Mon, 27 Oct 2008 01:43:12 +0000 http://menscookeryclub.com/2007/03/16/sesame-oil-and-eczema/#comment-16379 My son who is also 7 has horrible eczema. Two days ago, it covered both thighs down to his calves. After putting hydrocortisone on it after his oatmeal bath, he screamed for almost 1/2 hour saying it was buring. The next morning I stopped at a local wellness center that takes a holistic approach and bought an ointment called whole skin ointment. It only has 4 ingredients, the base being sesame seed oil. Well, my husband and I were stunned. By the morning, my sons legs looked at least 50% better and he said they weren't itchy anymore. Now 2 day later, his legs are close to being cleared up. We have tried EVERTHING up to this point and nothing has come close to this. He doesn't mind the feel of it on his skin, unlike all the other creams and lotions we've tried. I can't believe that the doctors won't even suggest something like this when nothing else has worked. My son has gone through so much due to skin. It has effected him playing sports, etc. I hope it continues to work. It is such a relief to finally find something that can help him. My son who is also 7 has horrible eczema. Two days ago, it covered both thighs down to his calves. After putting hydrocortisone on it after his oatmeal bath, he screamed for almost 1/2 hour saying it was buring. The next morning I stopped at a local wellness center that takes a holistic approach and bought an ointment called whole skin ointment. It only has 4 ingredients, the base being sesame seed oil. Well, my husband and I were stunned. By the morning, my sons legs looked at least 50% better and he said they weren’t itchy anymore. Now 2 day later, his legs are close to being cleared up. We have tried EVERTHING up to this point and nothing has come close to this. He doesn’t mind the feel of it on his skin, unlike all the other creams and lotions we’ve tried. I can’t believe that the doctors won’t even suggest something like this when nothing else has worked. My son has gone through so much due to skin. It has effected him playing sports, etc. I hope it continues to work. It is such a relief to finally find something that can help him.

]]> Comment on The Open Source Wiki Kitchen by ovatastfait http://menscookeryclub.com/2007/01/14/the-open-source-wiki-kitchen/#comment-16239 ovatastfait Thu, 23 Oct 2008 17:25:37 +0000 http://menscookeryclub.com/2007/01/14/the-open-source-wiki-kitchen/#comment-16239 There was this guy see. He wasn't very bright and he reached his adult life without ever having learned "the facts". Somehow, it gets to be his wedding day. While he is walking down the isle, his father tugs his sleeve and says, "Son, when you get to the hotel room...Call me" Hours later he gets to the hotel room with his beautiful blushing bride and he calls his father, "Dad, we are the hotel, what do I do?" "O.K. Son, listen up, take off your clothes and get in the bed, then she should take off her clothes and get in the bed, if not help her. Then either way, ah, call me" A few moments later... "Dad we took off our clothes and we are in the bed, what do I do?" O.K. Son, listen up. Move real close to her and she should move real close to you, and then... Ah, call me." A few moments later... "DAD! WE TOOK OFF OUR CLOTHES, GOT IN THE BED AND MOVED REAL CLOSE, WHAT DO I DO???" "O.K. Son, Listen up, this is the most important part. Stick the long part of your body into the place where she goes to the bathroom." A few moments later... "Dad, I've got my foot in the toilet, what do I do?" There was this guy see.
He wasn’t very bright and he reached his adult life without ever having learned “the facts”.
Somehow, it gets to be his wedding day.
While he is walking down the isle, his father tugs his sleeve and says,

“Son, when you get to the hotel room…Call me”

Hours later he gets to the hotel room with his beautiful blushing bride and he calls his father,

“Dad, we are the hotel, what do I do?”

“O.K. Son, listen up, take off your clothes and get in the bed, then she should take off her clothes and get in the bed, if not help her. Then either way, ah, call me”

A few moments later…

“Dad we took off our clothes and we are in the bed, what do I do?”

O.K. Son, listen up. Move real close to her and she should move real close to you, and then… Ah, call me.”

A few moments later…

“DAD! WE TOOK OFF OUR CLOTHES, GOT IN THE BED AND MOVED REAL CLOSE, WHAT DO I DO???”

“O.K. Son, Listen up, this is the most important part. Stick the long part of your body into the place where she goes to the bathroom.”

A few moments later…

“Dad, I’ve got my foot in the toilet, what do I do?”

]]> Comment on Braised Savoy Cabbage by phatty http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/#comment-15695 phatty Mon, 13 Oct 2008 15:40:03 +0000 http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/#comment-15695 is not l'etuvee "quick braising" then? is not l’etuvee “quick braising” then?

]]> Comment on Citrus Butter Beans - The Last of the Summer Hummer by Gadget http://menscookeryclub.com/2006/07/24/citrus-butter-beans-the-last-of-the-summer-hummer/#comment-15631 Gadget Sun, 12 Oct 2008 13:50:15 +0000 http://menscookeryclub.com/2006/07/24/citrus-butter-beans-the-last-of-the-summer-hummer/#comment-15631 <strong>Gadget...</strong> Great article, Go Gadget go... Gadget…

Great article, Go Gadget go…

]]> Comment on Braised Savoy Cabbage by Ron Graves http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/#comment-15629 Ron Graves Sun, 12 Oct 2008 11:30:39 +0000 http://menscookeryclub.com/2006/10/21/braised-savoy-cabbage/#comment-15629 This, guys, is a classic French method called a l'etuvée, not braising. Braised cabbage is best cut into quarters, the stalk - not heart - can be left to stop it falling apart (remove before serving or just leave them - your call), and slowly braised in a light vegetable stock until tender. A little salt, plenty of black pepper, a good knob of butter and a scattering of juniper berries are good too. Or skip the butter and cover with a layer of bacon rashers. I, personally, would skip the preliminary frying in this case (it's not always necessary, and inconveniently-shaped food, like a pheasant, is a bugger to fry off anyway). Note: in any dish, add freshly-ground black pepper at the end, or it's flavour will be lost during cooking. This, guys, is a classic French method called a l’etuvée, not braising.

Braised cabbage is best cut into quarters, the stalk - not heart - can be left to stop it falling apart (remove before serving or just leave them - your call), and slowly braised in a light vegetable stock until tender. A little salt, plenty of black pepper, a good knob of butter and a scattering of juniper berries are good too. Or skip the butter and cover with a layer of bacon rashers.

I, personally, would skip the preliminary frying in this case (it’s not always necessary, and inconveniently-shaped food, like a pheasant, is a bugger to fry off anyway).

Note: in any dish, add freshly-ground black pepper at the end, or it’s flavour will be lost during cooking.

]]> Comment on Sesame Oil and Eczema by ilga http://menscookeryclub.com/2007/03/16/sesame-oil-and-eczema/#comment-15339 ilga Sun, 05 Oct 2008 18:13:30 +0000 http://menscookeryclub.com/2007/03/16/sesame-oil-and-eczema/#comment-15339 My doctor's Ayurvedic nurse recommended I cover my whole body with warm sesame oil (expeller pressed) at night and then sleep in loose old long sleeved pj's. The next morning I shower with luke-warm water and use glycerine soap to remove the dead cells that the sesame oil helps to slough off. I press ice to the itchy spots, take an antihistamine and get through the night. I put more oil on in the morning and carry a cup of ice with me. It does make my skin soft seems to be working. I also recommed the book Eczema-Free for Life by Adnan Nasir, MD. My doctor’s Ayurvedic nurse recommended I cover my whole body with warm sesame oil (expeller pressed) at night and then sleep in loose old long sleeved pj’s. The next morning I shower with luke-warm water and use glycerine soap to remove the dead cells that the sesame oil helps to slough off. I press ice to the itchy spots, take an antihistamine and get through the night. I put more oil on in the morning and carry a cup of ice with me. It does make my skin soft seems to be working. I also recommed the book Eczema-Free for Life by Adnan Nasir, MD.

]]> Comment on Courgette Love by kristina http://menscookeryclub.com/2008/07/31/test-post/#comment-14781 kristina Sun, 21 Sep 2008 03:22:09 +0000 http://menscookeryclub.com/2008/07/31/test-post/#comment-14781 Hey, there’s a new website about to launch called Behind the Burner: it features exclusive tips on products and cooking techniques, as well as video demonstrations with New York City’s best chefs! Be sure to check out the website, www.behindtheburner.com, where you can sign up for email updates and more info. Hey, there’s a new website about to launch called Behind the Burner: it features exclusive tips on products and cooking techniques, as well as video demonstrations with New York City’s best chefs! Be sure to check out the website, http://www.behindtheburner.com, where you can sign up for email updates and more info.

]]> Comment on Steak and Kidney Pie by phatty http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/#comment-14501 phatty Fri, 12 Sep 2008 13:58:05 +0000 http://menscookeryclub.com/2007/01/20/steak-and-kidney-pie/#comment-14501 A little clarification on roux. It is not the remains in the bottom of the roasting tin. The roux is a combination of fat and flour which is cooked together. It can be cooked to three stages; white, blond and brown. So for a basic white sauce (bechamel) 100g of butter or margarine 100g flour 1 studded onion 1 litre of milk Melt the fat in a thick bottomed pan add the flour and mix in. cook for a few minutes, low heat, without colouring. SLOWLY add the warmed milk and stir till smooth. This is the hardest bit 'cos it may go lumpy, if it does stir like a mad man. Add the onion studded with a clove and simmer for 30mins. Out with onion, pass sauce through sieve, et voila. Of course the onion is the proper posh french way. Leave it out and add some cheese and your halfway to a cauliflower cheese..... As for gravy... a roux seems a bit of a long way round. Cornflower is a fantastic thickener for the roast pan remains, once you have added a bit of wine or water or both. A little clarification on roux. It is not the remains in the bottom of the roasting tin.
The roux is a combination of fat and flour which is cooked together. It can be cooked to three stages; white, blond and brown.
So for a basic white sauce (bechamel)
100g of butter or margarine
100g flour
1 studded onion
1 litre of milk

Melt the fat in a thick bottomed pan add the flour and mix in. cook for a few minutes, low heat, without colouring. SLOWLY add the warmed milk and stir till smooth. This is the hardest bit ‘cos it may go lumpy, if it does stir like a mad man. Add the onion studded with a clove and simmer for 30mins. Out with onion, pass sauce through sieve, et voila.
Of course the onion is the proper posh french way. Leave it out and add some cheese and your halfway to a cauliflower cheese…..
As for gravy… a roux seems a bit of a long way round. Cornflower is a fantastic thickener for the roast pan remains, once you have added a bit of wine or water or both.

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