| A place for stupid cooking questions
Posted: 4/8/2008 8:35:09 PM | Love to share, but I never write down the recipies!
Ya got to be there!.
Ingredients is as follows, How much of each??
Good quality refrigerated Crab Meat. (80% of cake is Crab).
Onion, Garlic, Red Pepper (sweet), Celery, Japanese Bread Crumbs, Raw Eggs, S & P , Splash of Hot Sauce, Lemon Juice and of course THE OLD BAY! All these items make up the rest of mix. (20%)
Form out the Cakes to the size that you want. Refrigerate for at least 1 hour!
Fry in E.V.O.O & Butter
Try it! Oh yes works, for Salmon cakes too! (use smoked salmon)
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| A place for stupid cooking questions
Posted: 4/8/2008 10:02:14 PM | Hi bw4luv,
I love grilling onions too, but I do small onion halves, or large onion thick slices.
YES!! I do use cedar planks often, or often when I use them, then I put them away for a while or go buy more because I burn them too much. I have used them on the grill, under a broiler and in the oven. I LOVE meat cooked on a cedar plank. I especialy love it with fish/seafood. Salmon and steelhead are my favorites, but I have used it for others and on scallops. I especially love the pairing of a cedar plank and smoked salt, or pink salt and black salt and I love to use pink pepper and green pepper with the cedar plank. I am not a chicken fan and I am definitely a dark meat fowl (bird) person, but.... a pounded thin, boneless, skinless, organic, no growth hormone, chicken breast on a cedar plank with smoked salt, chipotle, smoked paprika, summer savory, or basil and some sliced shallots and lemons brushed with olive oil, grilled or baked is AWESOME.
I have cooked a whole chicken over a beer can before and it is better over coals, than in the oven. Personally, I don't see a big difference in the beer can having beer in it, or being empty. Where you are going to get your flavor is marinating, or basting. Put some herbs under the skin first and in the neck cavity, beer can or not. I don't care for chicken so anything I can do to change the flavor is GREAT and I am a fan of injecting with a chicken. I love Tony Chacheres or anything homemade with strong flavor I can come up with for injecting. Unless the chicken is hormone free, I get sick from it and the flavor lingers in my mouth and memory, so chicken is not on my go to list.
Never be afraid to experiment. It can only cost you a few bucks. If you are scared it will be a flop, have a fast back-up. You will be surprised how forgiving many foods can be, as long as you have flavor. Mostly have fun! | |
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| A place for stupid cooking questions
Posted: 4/12/2008 8:12:08 PM | I think she needs to invite all of us...sounds like she is one heckuva cook.
Is anyone else as bad with measurements as I am? Guess I should have stayed awake during Algebra class. If I am doubling a recipe that calls for 3/4 cup of water or 1 and 2/3 cup...I measure it twice rather than try to figure it out.
Am I the only one who does this?  | |
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| A place for stupid cooking questions
Posted: 4/12/2008 10:02:24 PM | WOW was it only 3 days ago when I posted last in here? It seems like 2 weeks. End of the school semester, you know? I am always moving at twice the speed of light, always get sick and have no idea where I am in space or time when it is the end of the semester. Later, it is like the birth and labor of a baby, it is all a blur. So intense and painful and a huge blur...
Yes, I would love to have you all over for a cook-out. I am sharing house and bills with a friend right now, moving SOON!!! Thank God, but he has the most amazing place for a party. There are 6 wooded acres, a very large pond with an island and a diving platform, a paddle boat, a small sandy beach, a huge lawn and an arching bridge to the island. It is very picturesque and he loves it when I have cook-outs over there. I did a huge Hawaiian Luau last summer and it turned out so great. I fully decorated with torches and wooden tiki glasses, plus everything else you can imagine right down to the coconut bras, REAL MaiTai's no fake ingredients, or mixes. We did everything except a luau pig because there just wasn't time. I could have certainly gotten many a pig around here. So, one day in the near future I may say...Ok I am going to celebrate getting out of school, come up and if anyone comes, we will have a major party! We can fish and camp out for days around the pond LOL | |
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| A place for stupid cooking questions
Posted: 4/12/2008 10:14:39 PM | SmilingSalmon...so sorry that you have been sick, I'm glad you are feeling better.
I want to live where you live...that is if I can bring the Florida weather with me. The luau sounds like it was a lot of fun. I haven't been to one since I was a teen-ager, hey...I can still hula-hoop. | |
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| A place for stupid cooking questions
Posted: 4/12/2008 10:50:19 PM | Aww thank you so much Naughtical. I am feeling a bit better. I ate tonight! LOL Like I was in any danger not eating for a couple for days.
It is a nice place, but I can't wait to get my own place again. In this town for a poor student rentals are at a premium and are in such disrepair they should be condemned. So a friend from church said I could rent from him. I am looking for a new place in my spare time !! LOLOL I don't have much of that right now, but it will be soon.
I can't believe you can still hula-hoop, last time I tried I couldn't. I wondered why it had gotten so hard, It used to be so easy  | |
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| A place for stupid cooking questions
Posted: 4/20/2008 7:43:49 PM | This is a two part question and I am sure someone is going to laugh at me...but that's okay:
I was at the flea market today and I bought a whole pineapple. I don't eat pineapple...I just thought it looked cool, thought I would just let it sit in my kitchen 'cause...well, 'cause it looked cool. However, a neighbor tells me that the pineapple will not last long and I had to do something with it. I thought it would last forever if I did not cut into it. *shrugs*
I am going to cut the top off and try planting it...that is my first question...who has done this and did it work? I understand it takes a while but it will grow another pineapple...I thought it might be fun. Sun or shade and all that stuff?
Second question...when I cut into this thing can I freeze the pineapple? Like cut it into chunks or something? The only thing I have ever used pineapple for was when I cooked a ham. As I said...I don't eat pineapple. | |
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| A place for stupid cooking questions
Posted: 4/20/2008 8:25:41 PM | Take the top and remove the first two rows of levees and place it in a glass of water until the roots start to grow. Then you can Pot it or Plant it.
Cut your Pineapple into chunks. Place them on a cookie sheet in the freezer till frozen, then bag it !
Lastly, learn to eat fresh Pineapple, It is sweet and good for you!
Lew, | |
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| A place for stupid cooking questions
Posted: 4/20/2008 8:26:04 PM | Hi Naughti... You can grow the pineapple- it's not that easy, but can be done. Cut off the top, leave about 1-2" of the body of the thing. Set that into a wide pan (deepdish pie tin works great) so the bottom is raised up a little and add tepid water and some plant food to just barely touching the greens at the top. Put that in a warm well-lit place (kitchen near a window) and keep the water level up for a couple of weeks. You should start seeing root tendrils forming. Add water and plant food on a regular basis until you get a root network. Replant in some loose matter- like vermiculite or other growth medium om a deep-wide pot. That's as far as I've ever been able to get it to grow, since I'm not in the best locale for tropical plants. You'll probably need to replant a few times, as it can get a deep root and grow pretty tall.
Eat the rest... With a sharp knife, cut off the outside skin by cutting DOWN from the top. Cut the barrel shaped pineapple into quarters from top down, and remove the fibrous inner core. Cut the rest into chunks and enjoy. You can freeze it, initially freeze on a baking sheet, then into a ziploc bag will prevent them from becoming a mass of frozen pineapple goo. | |
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| A place for stupid cooking questions
Posted: 4/20/2008 9:51:21 PM | ^^^Great minds really do think alike. You two posted within seconds of each other with almost the exact same answers...so I guess I'll listen to you.
I should have known about the freezing, that's how I do blackberries or else they turn to a gooey mess...strange how that works.
Can't wait to play with my pineapple, will do it tomorrow. I wish I did like them, I like the smell...there is just something about the taste. However...I am kinda picky and more than kinda strange about what I will or will not eat.
Thanks, Lewchef and Charon.
EDIT: Well, Random...I'm in Florida, wonder how long it will take here??? | |
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| A place for stupid cooking questions
Posted: 4/21/2008 3:04:21 AM |
I like the smell...there is just something about the taste. Maybe it's the acidic bite it can have. Did you know you can use it as a meat tenderizer? Yeah, neither did I. It's got an enzyme that breaks down proteins (bromelain). I also found out that it's bad for people taking blood thinners, so looks like my son gets the 4 cans I bought last week. Anyway... that's from a quick search on wikipedia- learned my new stuff for today by 5am so I can be a turnip for the rest of the day.
You can also dry them in a dehydrator, thin slice to about 1/4"- and mixed with some other dried fruits and nuts makes a nice energy snack. | |
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| Bundt cake pans
Posted: 4/21/2008 12:54:15 PM | Its the shape. I just baked in one I have had for 30 years. Yes, its true. We had them back then.
I still spray with the baking spray which contains oil and flour. It works fine then.
You won't have any sticking. | |
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| A place for stupid cooking questions
Posted: 4/21/2008 1:05:53 PM | | One of the reasons that it was made law that salt should have iodine added was to avoid thyroid problems..We NEED iodine in order to maintain that ductless organ and salt was one of the universally ingested substances.. | |
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| A place for stupid cooking questions
Posted: 4/21/2008 8:53:03 PM | Thanks LEWCHEF...you just made my day (night).
I did not know that but those are my favorite foods...
a prime rib on the side wouldn't hurt. | |
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| A place for stupid cooking questions
Posted: 4/23/2008 9:15:43 PM | I often read recipes on here that require a stick of butter, could anyone please convert that to a weight in grams/ounces etc for me?
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| A place for stupid cooking questions
Posted: 4/23/2008 9:21:52 PM | I never realized before how varied cooking terms and measurements and the food itself was from country to country until I started reading these cooking forums. Interesting.
I am lousy with measurements (even have a post somewhere above saying so) so I looked this up. Hope it helps.
1 stick of butter = 1/4 pound
1 stick of butter = 1/2 cup
1 stick of butter = 8 tablespoons
1 stick of butter = 4 ounces
1 stick of butter = 113 grams | |
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| A place for stupid cooking questions
Posted: 4/23/2008 9:34:25 PM | | Mafato...I hope I didnt sound like I was implying that you should have. What I love about the forums is the interaction between people. Heck...anymore, just about anything could be looked up but what fun is that? There would be no need for half these forums then. | |
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| A place for stupid cooking questions
Posted: 4/24/2008 4:13:35 AM | | Does anyone have a quick, easy curry recipe. I watched someone cook curry once and just remember slowly cooking onion and adding curry powder but nothing beyond that. I have searched and found several on the internet, but was looking for a tried and true recipe. | |
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