| A place for stupid cooking questions
Posted: 3/19/2008 10:33:40 AM | | <<< was seriously questioning myself after asking whether anyone was experienced with the sound wave profiling on a recipe thread...LOL....I guess I just got too wrapped up in the moment...LOL | |
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| A place for stupid cooking questions
Posted: 3/19/2008 11:11:44 AM | More ONION tips:
I like to open up the closest window and turn on the range-hood fan creating a breeze across my cutting board, drawing the fumes away from my face.
I also like to turn a bowl upside-down over the cut pieces until I am ready to add them to my recipe, further keeping the fumes from messing with my overly-sensitive eyes. 
Immediately seal unused pieces in bag for storage in the fridge, or turn the leftover half onto the cut side on your cutting board until you are ready to put it away.
Refrigerating them before you cut really helps, too... So does getting someone you love to do them for you!   | |
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| A place for stupid cooking questions
Posted: 3/19/2008 3:07:56 PM | Okay Okay....
I'm sorry if I diverted the topic to lasik surgery. Forgive me folks.
It was only a detour for a few seconds.
~~Beth~~ | |
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| A place for stupid cooking questions
Posted: 3/19/2008 3:25:34 PM | You guys are forgiven...this time. Next time you have to cook me dinner. No onions, please. In fact...hold the veggies, too. A steak and potato would be nice. | |
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| A place for stupid cooking questions
Posted: 3/19/2008 11:06:49 PM | Hi there I've been gone for about 5 days. Thanks for the inquiry and encouragements Smiling Salmon & Pupdaddy12003 Freaky about your Mom OOD
In answer, I'm being able to add some foods back in (yaaaay) the latest ones avocado and banana and orange. So bit by bit, I'm getting a bit of a culinary life back. I don't think I'm looking so much for tomato replacement as ....dishes from cuisines that aren't tomato or soy based.
This is a good thread.  | |
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| A place for stupid cooking questions
Posted: 3/20/2008 5:31:34 PM | | ..Well that's great American..maybe you'll be able to make some kind of guacamole that won't bother your allergies... | |
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| A place for stupid cooking questions
Posted: 3/20/2008 5:50:42 PM | salt makes the water boil faster
cold water boils faster than hot water
kosher salt is iodine free salt...back in the old days huge problem with iodine deficient diets so they added it to the salt...we dont need it anymore but we still buy it | |
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| A place for stupid cooking questions
Posted: 3/20/2008 8:20:02 PM | NO! NOT TRUE!
Just the opposite: salty water boils at a HIGHER temperature, so you
might say that it boils slower. Salt water also freezes at a lower temperature
than pure water.
And it takes longer for cold water to boil too!
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| A place for stupid cooking questions
Posted: 3/24/2008 7:17:23 PM | Does anyone here make omelettes with chicken?
My sister does with leftover chicken.
Chicken omelette? That is just sooo wrong.
Or is it just me? | |
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| A place for stupid cooking questions
Posted: 3/24/2008 7:44:03 PM | so whats cooked first the chicken or the egg? ( sorry couldn't help myself) Great thing about omelettes, anything can go in them even 7 layer bean dip,yum! | |
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| A place for stupid cooking questions
Posted: 3/25/2008 8:15:10 AM |
Does anyone here make omelettes with chicken?
<<<< Raises hand
On occasion yes. Just a couple of weeks ago I made an omelet with diced grilled chicken, green onions, shredded cheese and smothered it in Alfredo sauce. Two slices of sourdough toast with butter and strawberry preserves and I ended up skipping lunch because I wasn't hungry yet. | |
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| A place for stupid cooking questions
Posted: 3/26/2008 2:28:54 PM | Thoes dryed soup curly noodles are Ramien noodles
Ramien is the South Korean name for instant soup bowls of curly noodles.
like in oodle o noodles packages in the soup aisle. You can also buy them on their own and in cup sizes/ bowls and packages. As for other countries I don't know but I lived there for 3 years , when you order Ramien thats what you got.lol
Ps The "red" containers will blow your head off! Red pepper flavour!
Brown was beef , yellow chicken, pink seafood flavours. | |
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| A place for stupid cooking questions
Posted: 3/26/2008 2:31:48 PM | I concurr #1
lol Listen to the science teacher, not your old wives tales.
and a watched pot never boils.....it will eventually it just feels like forever lol | |
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| A place for stupid cooking questions
Posted: 3/26/2008 8:25:14 PM | [quote ]
think it means you don't have to grease the tin, I always grease the tin of a teflon pan and how come my cakes still stick.....
You have to grease and flour a cake pan. And, you can't use liquid oil. You have to use butter, or a crisco type. | |
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| A place for stupid cooking questions
Posted: 3/26/2008 8:29:03 PM | | for message 116..you can use powdered cocoa also to grease a pan with so your chocolate cakes will be really nice looking. | |
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| A place for stupid cooking questions
Posted: 3/26/2008 10:07:45 PM |
think it means you don't have to grease the tin, I always grease the tin of a teflon pan and how come my cakes still stick..... You have to grease and flour a cake pan. And, you can't use liquid oil. You have to use butter, or a crisco type.
I think the key here is that you gotta remember to flour the cake pan after greasing it. Last Saturday I remembered to butter the pan, but forgot to flour it and the cake stuck to the pan. grrrrrr! | |
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| A place for stupid cooking questions
Posted: 3/28/2008 7:07:11 PM | I am learning so much!!
Belated thanks for the answers to the sauerkraut and steak questions. Now there are these questions (I'm going to list these instructions before I ask my questions):
OVEN-DRIED CHERRY TOMATOES
35 cherry tomatoes (2-3 pints)
1-2 T. salt
Preheat oven to 200°.
Line a large baking pan with aluminum foil.
Cut the tomatoes in half horizontally and place them on the baking sheet cut side up, touching each other.
Sprinkle well with salt. Bake for 2-3 hours on the center rack of the preheated oven.
This is "stupid questions", right?
OK--
1) What is horizontal on a cherry tomato? If you cut it the way they grow, you would cut it in the fat, middle part. But if they come in a pint package (per recipe) and you put them on a cutting board to cut them, they lay on their side. So what is horizontal? And why would it matter?
2) Why do they need to touch each other? The recipe says that they will end up 3/4 of their original size, so why would it matter if they start out touching each other?
Call me paranoid, but I truly believe that whoever wrote that recipe is laughing him/herself to sleep while I lose sleep pondering these questions!
Rx
P.S. A campfire-starting tip (which I have never tried) is to stuff a toilet paper tube with lint from your dryer and light it; in a pinch, I guess you could use that to start a charcoal fire. | |
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| A place for stupid cooking questions
Posted: 3/28/2008 8:04:25 PM |
1) What is horizontal on a cherry tomato? If you cut it the way they grow, you would cut it in the fat, middle part. But if they come in a pint package (per recipe) and you put them on a cutting board to cut them, they lay on their side. So what is horizontal? And why would it matter? Horizontal is always through the middle (equator) as it would be grown or on a vine. Look for the nub where the tomato was removed from a vine in the basket of packaged ones. Now for the why- this exposes all the inner "chambers" or segments and will allow the tomato to dry without exploding. Looking AT the cut section, it should have a distinct star shape.
2) Why do they need to touch each other? The recipe says that they will end up 3/4 of their original size, so why would it matter if they start out touching each other? letting the tomatoes touch just makes it easier to fit on the sheet and forces you to make sure they are not piled up in a mound. | |
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| A place for stupid cooking questions
Posted: 4/5/2008 2:15:26 PM | How well do biscuits freeze?
I came home from Red Lobster with about a dozen of their cheddar cheese biscuits and I would hate to just throw them away. Anyone ever freeze them? | |
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| A place for stupid cooking questions
Posted: 4/5/2008 3:05:44 PM | Naughtical? You can freeze bread and buns. So why not bisquits?
I dont see where freezing them would do any harm. And look at it this way? You are only going to waste them if ya dont eat them. So if it doesn't work, no harm done right? | |
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