| A place for stupid cooking questions
Posted: 3/15/2008 10:15:03 PM | Fantastic post Classic Chassis 
I was actually looking for the conversions myself, then saw someone had added to this thread. You saved me the trouble!
Like I said, it always goes back to the math. Well, I sort of said that... LOL
Everyone should save the website you posted.
Thank You | |
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| A place for stupid cooking questions
Posted: 3/17/2008 3:41:15 PM | I was reading a lot of recipes today...it is amazing how many call for onions. Not being big on onions myself (like the flavor, can't stand the texture) I really don't know much about them.
For instance...I saw a recipe that called for purple onions, would it have made a difference if a yellow onion was used? Do all the different types (and colors) of onions really have different flavors...enough to make a difference in the outcome of the recipe?
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| A place for stupid cooking questions
Posted: 3/17/2008 3:57:35 PM | There are noticeable differences in texture and taste in regards to onions AFAICT. For example, most yellow onions tend to be sweeter. Red onions tend to have firmer/crunchier texture and takes longer to cook it seems. These are just personal observations. Usually you can get away with using whatever onion you have. Of course there's also the color if you care about presentation.
Speaking of onions. Does it bother y'all when you cut it? It has never ever bothered me until I turned 30. Now it's absolutely killing me. Could be coincidence or maybe I'm just getting old.  | |
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| A place for stupid cooking questions
Posted: 3/17/2008 5:14:39 PM | Thanks SmilingSalmon you helped a lot.
It does make much more sense when thought about from molecular level.
Naughtical ... there is a huge difference in onions.
I tend to stick with my seasonal favorites for most of my cooking.
If you don't like the texture , you may want try tying the onions in cheesecloth and removing them prior to serving.
That way you have the best of both worlds. | |
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| A place for stupid cooking questions
Posted: 3/17/2008 9:46:20 PM | Naughtical:
Why don't you try a shallot? They are very small like a clove of garlic and, you just peel it and can slice it paper thin. You can add it to recipes that call for onions to give "the flavor" without all the stringy, heaviness from regular onions whether they are purple, yellow, white or sweet.
I, myself LOVE vidalia or sweet onions. When they come out, I collect a few of them to have on hand to put in recipes. You won't cry while cutting a vidalia.
~~Beth~~ | |
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| A place for stupid cooking questions
Posted: 3/17/2008 9:48:18 PM | Oh and Dave in space:
I have learned that if you aren't sure if you are going to get all teary-eyed or weep when cutting an onion, just put the cutting board near the sink and cut the onion near running water or under the running water. You'll find that your eyes will tear less, if not at all.
Hope this helps you.
~~Beth~~ | |
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| A place for stupid cooking questions
Posted: 3/18/2008 5:50:40 AM | Depending on the style of the grater, try grating a bar of soap with it, then rinsing well.
I keep a small nail brush in my kitchen. I find that works well for a lot of things. You might give that a try as well. | |
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| A place for stupid cooking questions
Posted: 3/18/2008 2:09:42 PM | I improvised a touch and used a vegatable brush, which works perfectly. Thanks.
I got some measuring spoons too (from my other question). Haven't needed to use them yet. | |
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| A place for stupid cooking questions
Posted: 3/18/2008 2:19:05 PM | | ..Hey Naughtical...What texture don't you like...a raw onion piece..or a cooked onion?...I love to carmelize a few onions for kids that have never had anything but raw onions on sammiches and salads...they don't quite know what to think of them but they sure do love them!!!.. | |
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| A place for stupid cooking questions
Posted: 3/18/2008 3:55:48 PM | Dave in space. A couple of things I have found over the years to keep down tearing. Refridgerated onions seem to be less of a bother. A nice side effect when I started wearing contacts is almost no tearing while cutting onions. Of course I am almost blind without some sort of vision correction. | |
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| A place for stupid cooking questions
Posted: 3/18/2008 4:00:30 PM | | Justscotthere, you bring up a good point.... I used to wear contacts. It's been a few years but I've had laziks so no longer do that.... Maybe that's why I was "immune". | |
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| A place for stupid cooking questions
Posted: 3/18/2008 10:33:14 PM | dave in space:
Please elaborate about the lasiks surgery. I've been considering it for awhile since I've been wearing contacts since the age of 15, but a bit hesitant.
If you don't wish to disclose about it here, feel free to email me about the details and such, if you wouldn't mind.
Thank you,
~~Beth~~ | |
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| A place for stupid cooking questions
Posted: 3/18/2008 11:17:53 PM | Doesn't look like I can email you since I'm outside of your age restriction.  What would you like to know? All I can say it's the best thing I've ever done. It's just awesome being able to wake up and open your eyes and can see everything clearly. The procedure is painless. You just feel a little pressure on your eye during the procedure. You do smell something burning if you have sensitive nose. I believe they use laser to cut the flap now as well instead of using a razor. You can see almost 20/20 the next day. Whatever you do, don't cheap out and go with the discount places. It's your vision we are talking about and you can't cheap out on that. I went with this place that has the "wave front" technique that's good for anti-stigmatism (sp?). I've not had issues with halos or rings at night. If you can afford it, run and get it done. You will be so glad you don't have to wear contacts or glasses. I think the worst part was having to wear glasses for a week (I think?) prior to the surgery. That really sucked. | |
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| A place for stupid cooking questions
Posted: 3/19/2008 8:20:00 AM | | ..Just a question..has anyone had any experience with the sound wave technique of profiling your eye to improve your vision? I've seen lots of folks that have had the laser profiling done..and they are all satisfied with it...but I'm wondering about the newest technique. | |
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| A place for stupid cooking questions
Posted: 3/19/2008 8:45:25 AM | | With regard to cakes sticking in a Bundt pan. I use Baker's Joy to spray the pan first and rarely have any problems. It is a mixture of vegetable oil and flour. Another alternative that works well is to grease the pan with butter then coat the inside with sugar, shaking out the excess. The sugar has the advantage of not leaving a pale white coating on your chocolate cake. | |
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| A place for stupid cooking questions
Posted: 3/19/2008 9:14:53 AM | I have some dead frozen chicken thighs and what looks to be a half bag of yellow rice...
How do I fix it to make it taste like food? The kid's going to be hungry tonight and I've no clue or magic words.
Do I use a laser oven?
By the way... that's an eight legged chicken. | |
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| A place for stupid cooking questions
Posted: 3/19/2008 9:50:24 AM | | Well here's a magic incantation you can try.... I hope your chicken is unthawed.... And if it turns out bad....try McDonalds? Put chicken, rice, 2 cans of cream of chicken, 2 cans of cream of mushroom, 2 cans of cream of celery in a glass baking pan. 350F preheated oven. About an hour or so or when chicken juices run clear and rice taste like rice. Sorry about the inexactness but but I'm pulling it off the top of my head. | |
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| A place for stupid cooking questions
Posted: 3/19/2008 9:56:31 AM | thanks dave
I'll try it.
McDonalds has my name on a plaque on the wall in about 10 of their stores.
They likey me. They likey me a lot. | |
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| A place for stupid cooking questions
Posted: 3/19/2008 9:58:06 AM |
Hey Naughtical...What texture don't you like...a raw onion piece..or a cooked onion?...
Pupdaddy...mostly cooked onions. I hate biting into them, they are slimy and just feel yucky in my mouth (sorry, best way I can describe it). Raw onions...I am almost embarassed to admit that I don't remember ever trying one. How do you carmelize onions?
Fluke: Dave's recipe sounds good but if you don't have all the stuff on hand just use what you said you have...chicken and yellow rice. Thaw and then boil the thighs until they are done, debone them (get rid of the skin and fat, too) and add to the rice. Cook the rice as per instructions on the bag.
Not very creative but quick and easy. | |
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| A place for stupid cooking questions
Posted: 3/19/2008 10:11:55 AM | So naughtical,
Are raw oysters and clams out of the question?
I caramalize them in a little oil. not too high heat cause they'll just end up burning. Cook em until they's nice and soft and brownish and sweet and slimy.
(drools) | |
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| A place for stupid cooking questions
Posted: 3/19/2008 10:31:29 AM | Naughtical...just put a little olive oil ('bout 2 tablespoonsful) in a small frying pan..and slice an onion into thin rings..maybe 1/4 inch thick...cook them on medium heat until they start to turn golden...sprinkle with just a little bit of sugar to help them carmelize...and then cook till they brown just a bit...top a burger with them...and they won't make your breath smell...add them to beef stock for some excellent onion soup...
..I can't hardly imagine not ever eating a raw onion in some potato salad...or macaroni salad..it's usually a given that they include it. I even love raw onion and cucumber salad with a mayonaisse and sour cream dressing on it...It says summer to me... | |
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