I haven't had shrimp mold since my mother died, over 20 years ago. I wish I was at your house!
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I haven't had shrimp mold since my mother died, over 20 years ago. I wish I was at your house!
Hubby, who does almost all of the cooking, is red/green color blind. We seldom have roasts but I like them really rare when we do. I realized last night he has never managed to cook one that way, usually saying it was rare when it came out of the oven but then proceeded to well done all on its own before reaching the table.
I think now perhaps it's his color blindness that's getting in the way. Anyone experience that??
My husband is also color-blind, but it doesn't really have an effect when he cooks. He relies on thermometers to hit the right temperature. (Although I prefer my roasts medium to falling-apart, so it doesn't really come into play there.)Quote:
Originally Posted by Brooks
I think he may have been using a thermometer, but he's insisting the roast was rare when he took it out of the oven but it sure wasn't when I saw it. I'm thinking he can't tell.
My hubby is colorblind, too. But neither he nor I cut into a cooking roast (messes up the juices being absorbed back in during the post-oven rest time). We go by touch (how much "squishiness" in the roast or steak) and internal temp.
And stop and think about the young, blind genius that just won MasterChef (Christine is her name)....she could cook anything that she had to, like the competition required, and she couldn't even see it! She had to have somebody lead her to the station, and grab her ingredients, but she was the person who had to do every inch of the cooking. Sounds like "somebody" is using his colorblindness as an excuse! :lol Does HE like it "really rare"?
That woman is amazing....and, here I am, not even thinking about getting into cooking!!! She embarrassed me!! :blush I've got 2 fantastic eyes!!
She was/is amazing and inspiring.Quote:
Originally Posted by prhoshay
There are several types of colorblindness, so I can't say for sure. But my husband can tell what color meat is.Quote:
Originally Posted by Brooks
Meat will cook a bit while it rests, but I don't think it can go from rare to well. (I let the prime rib rest for an hour on Christmas while I finished the other stuff, and it went from rare to medium rare.) (Oh, and after it rested, I put it back in the oven for 10 minutes at 500F to create the crusty outside. So it was reasonably warm when we ate it.)
If there was something that I really liked, and the "cook" kept doing it wrong, I'm pretty sure I'd be cooking it my damn self!! :rofl:rofl
Which is why I do most of the cooking :-)Quote:
Originally Posted by prhoshay
(But I decided long ago that I don't care how my clothes are folded, and so I very nicely got out of doing laundry most weeks :-) )