Dec 06

I Bought a Dead Jet Ski Online – gdrtrader.com

I can’t believe how many people are selling big-ticket items online these days. It’s a great option for those who can’t find buyers in their local area and it allows buyers to have a wider variety to choose from. I’m one of those people, as I’ve bought land and a boat from sellers online and have been satisfied each time. Every expensive transaction I make online is made through gdrtrader.com, because I don’t want to get scammed by one of the many dishonest people out there. I think using an escrow service like gdrtrader.com is a good idea because it keeps your money safe until you and the seller confirm that you bought the item in good condition. Their customer service is also great, and I never had a seller problem that wasn’t resolved when I used this escrow site.

When I went to buy the Jet Skis, I was looking for ads so I could buy two of them at once. I knew I didn’t want to get new ones, because I’m not the only one who will be using them – friends and family often aren’t as careful as me when boating and jet-skiing at my lake house.

I found an ad on ebayclassifieds.com for two Jet Skis, and I got in touch with the seller. We agreed to use gdrtrader.com for the payment, and that he’d meet me at the lake the next Sunday with the machines. It didn’t work out quite that way, though, and we finally agreed that he could leave them in my driveway. I got there on Tuesday to discover them waiting for me and immediately took them into the water.

One Jet Ski worked great, but the other one was faulty. It cut out after fifteen minutes and I couldn’t get it to start up again. I towed it in and brought it to the mechanic, who told me that the engine had been shot for about a year and this was the last straw. It probably wasn’t fixable and the Jet Ski was next to worthless.

I wasn’t happy, of course, so I contacted the seller. He said they’d both worked fine at his house, and it must have been a vandal of some kind hitting the Jet Ski when it was in my driveway. I doubted this and told him I wanted my money back, but he said I’d agreed to buy “as is” and wouldn’t take them. We both contacted gdrtrader.com – the seller had said I had damaged his property, and I said I wouldn’t release the money to him. I let the escrow company deal with the complaint and they agreed to take care of it. They told him I wouldn’t be paying and to come pick up the Jet Skis.

If I hadn’t used an escrow company, I would have bought a dead Jet Ski from this cheat and wouldn’t have been able to do a thing about it. My money stayed safe throughout the inspection period, and I’m glad I insisted on having one!

Sep 03

just a few pics from work

Jul 02

cooking tips RANDOM :P

Get the most juice out of lemons. Fresh lemon juice is much more tasty than the kind that comes out of a bottle, but it is sometimes surprising how little juice you can get out of a lemon. Heat the lemon in a microwave for 20 seconds on high power. Then, roll the lemon on your cutting board using as much pressure as possible. This way, you will get about twice the amount of juice out of the lemon, and your dish will be much more flavorful!

Learn to use your hands when cooking

Important!

(after washing them thoroughly first of course!).
Hands are the most sensitive yet versatile cooking utensil you will own. They can be used for mixing, measuring and testing whether a product is cooked enough. A cake, for example, will show that it is done by springing back when touched lightly with a finger on its top.

It is important to know that just because a recipe does not call for a certain spice does not mean you cannot add it. For instance, you may feel that garlic would make the dish taste better, which may be true. So do not be scared, go ahead and add it.

You should try juicing if you do not like the taste of vegetables. It is very easy to mask the taste of the vegetables by juicing them with fruits that are full of flavor. Spinach, zucchini and carrots can easily be juiced with apples, strawberries and pears to make a delicious drink that is full of vitamins and nutrients.

Learn to saute your food.

Important!

One of the best ways to improve your cooking skill fast is to learn proper saute and braising techniques.
Educate yourself on the correct form when braising, and teach yourself how to deglaze a pan. You can quickly make five star meals once you get good.

Warning!

When it comes to cooking it is important to consider the dietary concerns of those who are going to be eating your food.
Be sure to check if anybody has sodium or sugar concerns in order to prevent embarrassment on their part from having to refuse your otherwise delicious food.

Never use oil in the water when you are boiling pasta. Conventional wisdom is that using the oil makes the noodles not stick together. While this is true, it also prevents your sauce from sticking to the noodles after they are cooked. The best pasta dishes are those where the sauce sticks to the noodles to provide delicious flavor in every bite!

If you took an honest look at your mealtime offerings and decided that they could use some help, start with the fresh ideas in the article above and you will have your family running to the table in no time. These practical tips will get you on your way to success.

Jun 26

How To Be A Better Cook In Minutes

Do you find your kitchen boring? You can change that feeling by turning cooking into a hobby. If you like what you’re doing in the kitchen, then going there will be a pleasure. Here are a few tips to give you a few ideas.

Have you felt guilty for throwing out some moldy fruits? Can you actually save your fruit by cutting the part out that is rotten? There are no two ways about it; rotting fruit is unhealthful. The fruit needs to be thrown as away as some of the mold may not be visible and can cause you to become ill.

If you are preparing a recipe using dried beans, wait until the beans are soft to add your salt or garlic. Salt and garlic can both keep your beans from getting soft as they’re cooking, particularly beans that are old. Use the seasoning when you have finished cooking the beans in order to get the desired texture.

If you’re making a recipe with seasoned meat, sample a small piece of the meat before cooking the rest of it. Particularly meats such as ground beef will need to be seasoned carefully. After you add your seasoning, don’t cook the whole thing. Try cooking a small patty first. Once you like the way this piece comes out, you can cook the rest.

Reserve some pasta water for use in your pasta sauce. Reserve a small quarter cup portion of the water you cook the pasta in after you cook it. When you mix your pasta and sauce, also add the water you reserved. The pasta water contains starch, which will infuse your concoction with the thickness and body you are looking for.

Use the ideas presented here as a jumping off point for your own ideas. Fix awesome dishes that everyone in the family will love and talk about for days to come. Cooking is a hobby that can enrich both your diet and your life. Make your kitchen somewhere you love to be.

Jun 26

Simple Tips To Follow When It Comes To Cooking

Cooking is a skill that can always get better. Not even the most experienced chef is so educated that a few new tricks would not be of use to her. The quick tips and tricks that make cooking less of a hassle are even more important to cooks who are just starting out. This article will tell you more about how to cook.

When you are grilling burgers, they sometimes lose their shape when they stick to your grill and become hard to remove. You should brush a thin layer of vegetable oil over the grill before you begin cooking. This will keep the food from becoming stuck to the grill surface.

Buying quality knives is an important investment in your kitchen. In addition to the practical benefits, you will also improve your safety when cutting foods with sharp utensils. Dull knives have caused many more accidents than nice, sharp ones.

Always bake pie and tart crusts for longer than the recipe specifies for best results. Your objective is to cook them past the point of being pale blonde, to the point where they become a golden caramel color. The golden color is a sign that the sugars in the crust have finally caramelized.

Make stews and soups even healthier by using nonfat stock or broth. By using lean meat and plenty of vegetables, you will add very little fat to the soup. Once it is ready to eat, place your soup in the fridge so it can chill. The remainder of the fat will rise to the surface and congeal. Then, all you have to do is spoon out the excess fat from the top of the soup. You will save approximately 100 calories for each tablespoon removed.

In order to eliminate stress from your cooking, prepare all the needed ingredients prior to cooking. By doing this, you avoid the hassle of making it through half of a recipe and realizing you are missing a key ingredient. It can save you the headache from not being prepared and it really doesn’t take any more time to do this.

When serving salad to guests, you should never put salad dressing directly on it. You should have it to the side so that each person can use as much or as little as they want. Some people enjoy lots of dressing when eating salads so it is important that each person add their own dressing. Also, give a variety of different dressings.

Leaving the bone in a roast can help shorten the cooking time. The bone transfers the heat from your oven to the center of the roast, helping it cook far more quickly. When the roast is done, just cut it off the bone before serving.

Always drain excess fat off soups and stews before eating. Allow your stew or soup to sit until the excess fat rises to the surface. Place a cube of ice on a spoon. Skim the spoon across the top of the soup or stew. All of the fat will stick to the ice. You can also use a regular paper towel for blotting the fat.

Even seasoned cooks can use new tips to ease their cooking process. New cooks should prepare for failure and be confident in their successes. Creating new recipes or devising new techniques makes cooking exciting.

Jun 04

Cooking with Spoons

cooking spoons

Be careful, spooning leads to forking, LOL
cooking spoons

cooking spoons

I just wanted to go over cooking spoons. Here I am just going to talk about some of the ideal uses for different types of spoons. One of the biggest frustrations that you can have is trying to find the spoon that will do the job you are doing the best.

 

I don’t always find the spoon that I want before I start the job and if I do its usually in the sink dirty from something i have done already :P

 

Prepping with spoons and cooking with spoons are two very different things so lets start with prepping with spoons.

First off it is always a good idea in any kitchen to have a small container of soup spoons around to do taste testing :) my favorite part of working in a kitchen.

 

Now when you are prepping any dishes it is always a good idea to have a wide variety of cooking spoons available.

Stainless steel spoons

are versatile and last a long time. They are sturdier than most other spoons, clean easily and if you are cooking with spoons in most industrial kitchens they are the majority. Also if they happen to burn a little there is a good chance it wont affect the spoon as much.

 

The down side to these cooking spoons are that they are metal and conduct heat and hold it. If you are using a metal spoon to stir a soup and happen to leave the spoon in the soup on the stove it will heat up.

Warning!

Burns happen more than you think

 

Also metal tools in the kitchen have a tendency to scratch other items in the kitchen. You may not think this is a big deal till your metal cooking spoon takes a big scratch out of your brand new non-stick frying pan :(

Plastic spoons

These cooking spoons are found more today as serving spoons. They do however have their place in the cooking part of the process. Plastic cooking spoons come in many different forms but the major advantage is that they are usually cheaper to buy than metal spoons and wont scratch your non stick pans :) Also these spoons wont hold the heat like the metal cooking spoons.

 

The downside to plastic cooking spoons is that if they get too close to a heat source they will melt quickly. This is not an easy mess to clean up.

Important!

Plastic cooking spoons can melt on the stove while the item is in the pot with the soup or sauce that you are making. This can be potentially dangerous

 

Wood cooking spoons

wood cooking spoons

The old wooden spoon

 

 

This is the spoon that I am most familiar with, I just wish it was in the kitchen that I was familiar with it. All I think of when I see a wooden cooking spoon are the 5 scariest words I ever heard as a child “wait till your dad gets home!”

 

 

The wooden spoon has been around as long as man has used wood as a tool so I guess you could say that it is the ultimate utility spoon but there are a few drawbacks that man has tried to eliminate by using other materials.

 

These cooking spoons are obviously wood and that means that they will burn if left on the heat. Also there seems to be a concern with all of the safety that we incorporate in our daily lives nowadays that the wood in the spoon will spread bacteria. One other concern is the durability of the wooden spoon. When mixing dense product wooden spoons tend to break so heavier materials require a stronger material.

 

The nice thing about wooden cooking spoons is that you can leave them in a sauce while it is on the heat and they wont normally burn or warp. They do not hold heat like the other two witch will decrease the chances of you burning yourself. And again wooden spoons are typically pretty inexpensive.

 

Well that’s a little about spooning ;) I just hope this little post about cooking spoons help you in some way

 

 

 

May 29

Meringue its whats for desert tonight

This is the Meringue raspberry towers I made for desert tonight. There is a meringue base, a column of whipped topping mixed with thickened raspberries, drissled with white chocolate and topped with another meringue swirl. Just wanted to post these, maybe ill post a recipe sometime :)

May 19

Focaccia bread

This is a nice basic Facaccia bread recipe that the familly will love. For detailed information on this cooking process check out the 12 steps of bread making, how to bake bread  or how to make buns.

Focaccia Bread

Serves 10-15
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Allergy Egg, Wheat
Meal type Bread
This focaccia recipe is very versatile and can be used for many shapes of bread and modified slightly with seasonings and sweetness for desired result. If the recipe is followed exactly then you should come out with a nice light tender soft bread that has a strong italian flavour.

Ingredients

  • 2.5 tablespoons yeast
  • 4 cups hot water
  • 1/4 cup Margarine
  • 1 egg
  • 3/4 cups Sugar
  • 1/2 teaspoon salt
  • 12 cups flour
  • 4 tablespoons rosemary
  • 4 tablespoons oregano
  • 4 tablespoons garlic powder (sub for garlic plus optional)
  • 4 tablespoons italian mixed spices (optional)

Note

This focaccia bread recipe is simple but delicious, enjoy

Directions

Step 1
Combine the yeast and the water in the mixing bowl and let stand for 10 min. If using instant yeast no rest time is neeeded.
Step 2
Melt margarine and mix with egg, sugar and salt, make sure that egg is whipped into mixture. add this mix to the yeast and water and whisk briefly
Step 3
Add the flour to the bowl. If using large mixer set to speed 2 and run for 8 minutes. If not using machine then hand knead till dough ball is formed.
Step 4
Once ball is formed and before removing from the bowl add the rosemary, oregano and garlic and mix till just incorperated evenly.
Step 5
Take dough out of bowl and roll into tight ball , cover lightly with cooking oil, then wrap with saran wrap or damp cloth and leave in warm area to rise.
Step 6
when the dough has doubled in size form into loafs or buns then let rise again
Step 7
bake at 325 for 18-22 min depending on oven and elevation. Bake till bottom of bread is just light golden brown. The top of the bread should be a nice even golen color and the bread should spring back to the touch.

 

May 19

No Bake Peanut butter cheesecake

Peanut butter cheesecake

I know that I was suppose to review the kitchenAid mixer attachments next but I needed to test this new recipe plug in before i went to bed so here is one of the easiest and tasties recipes that i know, enjoy

Peanut butter cheesecake

Serves 2-3
Prep time 10 minutes
Allergy Peanuts
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold
This easy to make, no bake, peanut butter cheesecake is not as heavy as a baked cheesecake nor as rich. I find this allows more people to enjoy it.

Ingredients

  • 1 cup Peanut butter (smooth if using mixer)
  • 1 cup Sweetened condensed milk
  • 1 cup Cream cheese, Hard

Note

Mixing the ingredients well is everything in this recipe. topping the cake with a fudge or coating it with chocolate or topping it with whip cream and peanuts makes for a great visual presentation.

Directions

Step 1
Mesure all ingredients into a bowl. Hint if you are doing a large quantity of peanut butter cheesecake then weigh out one cup of each ingredient, then multiply it by the amount of cups that you need. This will save time scooping out of mesuring cups.
Step 2
Mix well. Wether you are using a stand up mixer or a good old fashioned wooden spoon just make sure that all of the ingredients are mixed well.
Step 3
Use spatula to scrape the bowl and for more assurance that all of the ingredients are mixed well transfer the ingredients into a second bowl and mix again.
Step 4
The cheesecake is done. All you have to do is pour it over a crust and let set in refrigerator for 4-6 hours then you have awesome peanut butter cheesecake :)

May 02

kitchenAid mixer, review of attachments

The kitchenAid mixer review

Here we are going to delve just a little into the world of the kitchenAid mixer. Now the  kitchenAid mixer is one of the most versatile pieces of equipment that a home baker and a professional can have. These multi use machines do everything from mix up icing to whip up egg whites to roll out pasta or fondant. We are going to look at today some of the different attachments of kitchenAid mixers and compare them for home use vs professional use and hopefully this will help you understand the usefullness of one of these mixers. If not planning to purchase one of these then maybee this will you give you some ideas of ways to use your existing equipment for more efficent production in the kitchen.

First lets look at the basic kitchenAid mixer design and function. The bowl on the KitchenAid mixer is usually the main attachment used. With alot of the kitchenAid mixers having 10 speeds on them, the bowl will assist you in creating many, many dishes. From cookies to whip cream to cake batter the bowl will hold various amounts of fillings and work at variouse speeds for your convenience. It is my firm belief that no kitchen is complete without a kitchenAid mixer. Some KitchenAid mixers have a bowl that will adjust up and down for easy removal of the mixing tools and easy loading of the bowl. This is a handy feature but is usually reserved for the larger models. now lets look at some of the attachments that do the work inside the bowl.

There are three main attachments on any kitchenAid mixer. These are the whip, the paddle and the hook.

We are going to talk about the whip first since it is the one that I personally use the most. The whip attachment for the KitchenAid mixer is great for whisking any product and incorperating air into it till desired consistency. As we talked about already the speed of the KitchenAid mixer can be adjust dramatically if you are just mixing something together or whipping something to a stiff peak. Alot of the time I find myself starting out on a slow speed then increasing to a faster speed as more air is incorperated into the material. This prevents the item from splashing over the sides before it is thick enough to stay in the bowl at high speed. On to the paddle.

The paddle attachment of the KitchenAid mixer is also used alot in my kitchen. The paddle is a stronger blade that will mix tougher items like mixing muffin batter. The paddle doesnt really look like a paddle, it almost looks like a warped peace sign, but the large holes allow the product to flow around the bowl while the paddle cuts into the product and mixes it. Sometimes you will use the paddle just to mix up tough ingredients, like cookies, and sometimes you are just using it to stir up cold butter and start the whipping process then later on you will change over to the whip. In either case the paddle is a great addition to the kitchen aid and is best used for anything stiffer than you would use a whisk on.

The hook attachment on the kitchenAid mixer is an interesting piece. The hook on any mixer wether it big or small typically is used for dough, like in bread making. Now there is a bit of a problem with this. The inexperienced baker may want to be very carefull over loading the motor on the kitchenAid mixer. When bread dough, or another dough, or any heavy item is mixed in the kitchenAid mixer it puts alot of wear and tear on the toll and may even stop the motor totally. Now this is nothing to panic about. These machines are built very well but they are still machines and still have limits so a little common sense will go along way to keeping your kitchenAid mixer in good shape.

Thanks for reading and in my next blog post I will discuss the meat grinder attachment and the pasta roller attachment for the kitchenAid mixer.

If you want to check out the kitchenAid official website click here

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