| Teflon
Posted: 5/9/2008 5:15:36 PM | How old is your Teflon pan? They really don't last forever. | |
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| Teflon
Posted: 5/10/2008 1:11:12 PM | Naughtical, How are you going to freeze those twice baked potatos and what is the recipe.You have to share !!
I think the potatos are good the only thing I would be worried about left out is meat.
I have posted in six or seven threads in here today................must get life someday . | |
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| Teflon
Posted: 5/10/2008 2:56:55 PM |
How are you going to freeze those twice baked potatos and what is the recipe. You can freeze potatoes? Who knew? They don't last long enough around here to barely get cold in the fridge, much less frozen. And I bake about a dozen at a time. (4 adults in the house might explain some of it)
For twice baked, if I can keep leftovers long enough... cut in half lengthwise, scoop out the insides. Leave about 1/8" in the shell. Add butter and garlic to the shell and that goes into the oven at 300 for about 15 minutes to crisp. While that's happening, mash the rest of the tater with butter, garlic and your favorite seasonings.
Remove the crisped tater shells, let cool a little. Then fill with the mashed tater mix. Put these into a lightly oiled casserole and...
Cover with crispy chopped bacon bits, small handful of green veggies, shredded sharp cheddar, Then back to the oven to heat, melt & toast the cheese.  | |
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| Teflon
Posted: 5/10/2008 3:52:50 PM | | Oh and thanks cheron. | |
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| Teflon
Posted: 5/12/2008 6:10:19 PM | Thanks, Countrygirl...I saw nothing, nothing at all. 
The way Charon does twice baked potatoes is pretty much the way I do it. When I am making them to freeze...I don't put the shells in the oven to crisp, though. I do that if they are going to be eaten right away. Oh...and I don't do the green veggies...but I'm kinda known for not liking veggies. Lots of cheese and lots of bacon, though. | |
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| Tater Skins, not teflon.
Posted: 5/12/2008 10:56:24 PM | Amazing what the brain remembers when it is tired and stressed... All this about the Twice Baked, and my own need to go shopping soon- There was a diner somewhere between here and my ex's mother's place in Virginia that did a twice Baked Stuffed tater that was the absolute best. Must be at least 5 or 6 years since I've been through that way. They used the extra large restaurant grade bakers- about the same size as a good sweet potato. They did the bake first, slice in half lengthwise, scoop all but a thin shell. Then they'd layer in the goodies: some sharp cheese, romano I think, then a slice of almost crispy bacon- the thick hickory smoked stuff or some crisped proscuitto, then some broccoli florets, a little more cheese, then the smashed and garlic'd taters that came out, provolone over the top and baked.
They served half the tater done that way, and the other half was a same-sized tater but sliced the other direction- so it looked like a cup. Filled with cheese, bacon, broccoli, smashed taters, and dripping with melted cheese. Sooooo goooood. Not a food that would be considered good for you, but worth every gram of artery clogging cholesterol. At least once a year as a special road-trip treat.
They also had a potato "bar". All you can eat- priced by weight when you brought it up to bake... Crisped skin boats that you could fill with a buffet of goodies... diced ham, pork loin, diced chicken, bacon, maybe another 4 different meats; 5 or 6 cheeses from swiss to blue; veggies; 2 or 3 types of mashed taters for filling. You start out with a casserole and basically fill it, have it weighed for price, and they'd quick bake it until the cheese was melty and toasted.
Aside on tater skins: One of the mall-food chains has a taterskin appetizer that looks really easy- baked and crisped shell, shake in some hard sharp cheddar, about 2 Tbsp crispy bacon, a little shredded cheddar over that, bake again, then served with sour cream or guacamole. No extra taters,just crispy taterskin boats. Yeah, bad for you.
How about Italian style:
HUGE tater shell, crisped. Generous sprinkle of peccorino romano, some diced crisped pepperoni, diced green peppers and diced onions; a little tomato-based sauce, some pre-cooked rounds of italian sausage, more sauce, cover with shredded mozzarella and bake like a pizza.
This could be its own thread... Ethnic tater skins. Heart-healthy tater skins. Comfort-food tater skins.
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| A place for stupid cooking questions
Posted: 5/14/2008 3:49:58 AM | Salt water has a lower boilng piont therefor it boils faster and it helps to keep the pasta from sticking together.
Great tread. | |
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| A place for stupid cooking questions
Posted: 5/14/2008 11:18:32 AM | Pineapple - yes good to grow in florida and should grow fairly easily. you can also plant your poinsettas after christmas in florida. And plant avocados!! I know I've seen pineapples that my grandparents grew (they were in melbourne). My parents always planted their poinsettas an dthey were near ft lauderdale.
Potatoes: I don't know the details, but my mom has told me many times that it is actually very bad to leave potatoes out too long after cooking them... can make you sick rather easily. Anyone know anything about this? She's cautioned me on this for baked potatoes AND mashed potatoes.
I don't have any stupid questions right now. But those of you who are really enjoying this, consider reading some of the "what einstein taught us about cooking" books (I think there are 2 of them). I'm not sure of the exact name, but go to amazon and put in einstein and cooking and they should pop. Really, really interesting.
Kaylie | |
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| A place for stupid cooking questions
Posted: 5/14/2008 11:57:56 AM | Ramen Noodles..yes I know them very well! Believe me, you aren't missing much.
These are the cheap noodles; you can buy them on sale @ 4 for a dollar. They are just
basic noodles with a seasoning package to give it some flavour. You put the noodles in
boiling water for a minute, add the seasoning and you supposedly have a soup. Yes, it
is very basic and contains a lot of chemical products. If you are looking for much better quality, you can buy the Korean noodle packages called U-Don or Ramyon which have two packages inside for seasoning as well as a much higher quality of noodles. You can add all kinds of vegetables to the soup, as well as pieces of chicken, shrimp, fish, and egg afterwards. Do not hesitate to contact me for any additional info. Thanks kindly and happy cooking! | |
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| A place for stupid cooking questions
Posted: 5/14/2008 12:10:48 PM | ~~~~~~~~~~~~~~~~
FOOD SAFETY!
~~~~~~~~~~~~~~~~
Ok kids, remember this!
The danger zone 40 deg. to 140 deg. F - This is the happy place for Bacteria to grow !
Any cooked food in that Temp. range has to be discarded after 4 hours. Re heating may not kill all food born pathogens!
How lucky are you? Over night? Big dangerous risk.
Lew
for more information go to
http://www.gov.ns.ca/agri/fo | |
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| A place for stupid cooking questions
Posted: 5/14/2008 4:58:03 PM | | I have noticed that oil in the pasta water appears to make no difference when boiling wheat noodles. However, when cooking rice noodles, oil actually seems to make them more prone to clumping. I'm not sure why. | |
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| A place for stupid cooking questions
Posted: 5/15/2008 1:13:18 PM |
Last night I baked a bunch of potatoes and then put them on the counter to cool. I forgot to put them in the refrigerator before I went to bed...are they still good? Would you eat them?
I try to make it a point not to give any medical based advice (bacteria growth etc.)
especially 'cause everyone has their own health concerns. So when if you read this keep in mind I pretty much have an iron clad stomach for some reason, not at all sensitive.
If the food is a protein it has a much higher chance of becoming spoiled, then again how long have you left a bucket of kfc out and still chowed down.
Potatoes on the other hand are a starch and the staple I compare it to is taro that Hawaiians make poi out of. The concept in ancient times is they would prepare alot to travel for weeks at a time carrying it through the hot sun and then eat.
I wouldn't toss them and next time if you're on the fence about it just fry the crap out of them, that should kill the intruders.
BTW for twice baked it's about 298.43% easier to scoop out the spuds and prepare the filling when their hot (as soon as they're cool enough to handle). And just remember this..........
48.7% of all statistics are made up on the spot. | |
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| A place for stupid cooking questions
Posted: 5/16/2008 5:47:14 PM | Hi guys Ii don't think this is a stupid question, but I can't find the answer even by googling. What the heck is "pico digro"? At first I thought the gal was saying pico de gallo, but it's not. When I googled pico digro, all I found was the GreenValley Resort menu which is what sparked the question in the first place (it's for a conference that's being put together). Help anyone??
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| A place for stupid cooking questions
Posted: 5/16/2008 6:04:48 PM | Rover...I tried, everything I could think of. From words I found close to it, I am thinking it is a type of salsa.
I did find something interesting in my search. I decided to do a search on the words separately, this is part of what I found when I entered pico:
pico-, a prefix in the International System of Units (SI) denoting a factor of 10-12.
Pico (Penis) The Spanish word for penis.
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| A place for stupid cooking questions
Posted: 5/16/2008 6:25:07 PM | Well Naughty You have been hilarious but not too helpful!!! It is a kind of salsa for sure, but I suspect the resort made up the name maybe
HAHAHAHAHA
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| A place for stupid cooking questions
Posted: 5/16/2008 11:48:58 PM | | Well, if it turns out to be a salsa of coarse chopped onions, tomatoes, jalapeno peppers, and cilantro then it's a misspelling of pico de gallo. | |
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| A place for stupid cooking questions
Posted: 5/16/2008 11:50:03 PM | ~~~~~~~~~~~~~~~~
Pico de Gallo
~~~~~~~~~~~~~
Ingredients
2 ripe medium tomatoes (about 12 ounces)
1/4 cup cup finely chopped white onion or to taste
12 large fresh cilantro sprigs thick stems removed remaining stems removed remaining stems and leaves finely chopped (about ¼ cup)
1 medium jalapeño or small Serrano finely chopped (about 1½ tablespoons) or to taste
Juice of 1 lime or to taste
1 tsp olive oil (optional)
Cooking Instructions
Core the tomatoes and cut them in half. Gentle squeeze out most of the seeds and cut the tomatoes into ¼-inch (no longer) dice. Toss the diced tomatoes onions cilantro and jalapeno together in a mixing bowl. Add the salt and lime juice then stir in oil if using. Let sit for a few minutes. The salsa can be made and kept at room temperature for up to 4 hours – no longer – before serving. Stir and taste again before serving. | |
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| A place for stupid cooking questions
Posted: 5/17/2008 11:32:06 PM | misspelling of pico de gallo.
The Green Valley Resort group in Las Vegas is not likely to have an unintentional misspelling on their menu, which has gone out to all the world via internet, but I suppose it is remotely possible.
When I was researching (no definitive answer yet, btw) I found a restaurant called DiGro so maybe Pico digro is some sort of house specialty that's been copied?
The President of the Foundation is going to have to go to the tasting to find out what it is-she'll call me and describe it and then I should have a pretty good idea. Now of course, she could just call and ask them, but unless they put it into terms she can understand (extremely limited Italian cuisine background) she still won't get it.
If we don't have an answer here before then, I'll post what it is.
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| A place for stupid cooking questions
Posted: 5/18/2008 12:01:49 PM | Pico de gallo
From Wikipedia, the free encyclopedia
• Have questions? Find out how to ask questions and get answers. •Jump to: navigation, search
Pico de galloPico de gallo (Spanish for "rooster's beak") is the term generally referring to a fresh condiment made from chopped tomato, onion, and chiles (typically jalapeños or serranos). Other ingredients may also be added, such as limon juice (or lemon ), fresh cilantro (leaf of coriander), avocado, cucumber, or radish. In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty Chile powder is also known as pico de gallo, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, or salsa mexicana, because the colours red (tomato), white (onion), and green (chile) are the colours of the Mexican flag.
Pico de gallo can be used in much the same way as Mexican salsas or Indian chutneys, but since it is less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
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