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Originally posted by Princessjeanne:
Is your fridge temperature set too low? If you freeze stuff like spinach, lettuce, etc. it gets all slimy when it defrosts.

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If I put them in a plastic bag I inflate it with air so the bag is not shrouding the greens.

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Originally posted by noraneither:
OK, speaking of cured and slab bacon (see previous page), the Korean grocery near me sells packages of sliced pork belly (=uncured bacon, I think) for a great price. I realize that the traditional thing to do with these would be some kind of barbecue, but I have neither the equipment nor the ventilation system. Any other suggestions?

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Originally posted by noraneither:
OK, speaking of cured and slab bacon (see previous page), the Korean grocery near me sells packages of sliced pork belly (=uncured bacon, I think) for a great price. I realize that the traditional thing to do with these would be some kind of barbecue, but I have neither the equipment nor the ventilation system. Any other suggestions?

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Originally posted by quarkiegirl:
i need to make a cake for my man's birthday (cake mix. hehe.) but i ran out of regular vegetable oil. i have peanut oil. can i use that, or will it make it weird?

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you've probably already made it, but for future reference, you can substitute applesauce for vegetable oil. it's healthier too, though doesn't give it quite the same texture or consistency I think. It's not that different though. Just substitute the amounts equally.

You can also use lowfat or nonfat yogurt in recipes instead of sour cream, and can combine applesauce or bananas with vegetable oil instead of butter.

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Originally posted by muppet_girl:
I have two questions:
1. What is andoille (sp?) sausage that I see as an ingredient for jambalaya?
2. What are pimentos? Their own vegetable or a pickled version of something else?

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Originally posted by pollyhyper:
[QUOTE]Originally posted by muppet_girl:
[b]2. What are pimentos? Their own vegetable or a pickled version of something else?

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Originally posted by danamuffin:
Ok, I've heard random bits about hummus. Can someone please inform me about what the heck it is? I probably won't like it cuz I'm pretty picky but I'd at least like to know what it is.

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Originally posted by pollyhyper:
I love pimentos. when I was young (and didn't know what they were) I used to suck them out of all the olives till my mom yelled at me.

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Originally posted by minxx:
... then stick the olives on my fingers... usually at Thanksgiving dinner.

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Thank you! Thank you! Thank you!

Edited because, in my joy and gratitude, I was rendered unable to spell.

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Originally posted by minxx:
I would suck them out too... then stick the olives on my fingers... usually at Thanksgiving dinner.

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1.Chayote

2.Cumin (I call it CUE-min because I refuse to call a food CUM-in, but is that correct?)

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Originally posted by Drea D:
How do you pronounce:

1.Chayote

2.Cumin (I call it CUE-min because I refuse to call a food CUM-in, but is that correct?)

3.Gruyere

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1. No idea. Sorry.

2. You're correct as far as I know - that's the only way I've ever heard it pronounced.

3. Gruh-yehr is how I say it, but I make no guarantees I'm right.

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Originally posted by Princessjeanne:
1. No idea. Sorry.

2. You're correct as far as I know - that's the only way I've ever heard it pronounced.

3. Gruh-yehr is how I say it, but I make no guarantees I'm right.

Is couscous its own grain, or a really small pasta? What is quinoa? We were playing Fun At Wild Oats In the Bulk Aisle last night & these questions came up.

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I am inclined to believe that cumin can be pronounced either CUE-min or COO-min.

As far as couscous and quinoa-
Couscous is a small pasta.
Quinoa (pronounced keen-wa, if you didn't know, I badly embarrased myself once pronouncing it totally different) is a considered to be a grain, but if you want to get totally technical, is a seed. But, like I said, most people consider it to be a grain. It's actually one of the best, most nutrous grains you can have, as it it rather high in protein, and certain vitamins.
Can you tell I like quinoa? It makes me feel like I'm being really healthy and good to myself when I cook it. If you care at all, look here: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,74,00.html

*edited beacuse I can't spell

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Originally posted by ng-la:
As far as couscous and quinoa-
Couscous is a small pasta.

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Actually, nuh-uh. Couscous is a small grain. In the words of my Cambridge Advanced Learner's dictionary: "a food, originally from North Africa, consisting of crushed wheat, which is often served with meat or vegetables".

edited because I can't spell

I have a muffin recipe that calls for wheat bran. Uh, what's that? I mean, I know what bran is in terms of it being part of a grain of wheat, but is it sold on its own in most grocery stores?

Also, anyone know if it would be ok to prepare muffin batter and let it sit in the fridge for a day before baking it? I won't have access to muffin tins until tomorrow, but would love to get the mixing out of the way tonight. Not if it'll mean messed up muffins, though

I think this one sounds really good.

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Originally posted by cocojosie:
Actually, nuh-uh. Couscous is a small grain. In the words of my Cambridge Advanced Learner's dictionary: "a food, originally from North Africa, consisting of crushed wheat, which is often served with meat or vegetables".

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I still have to say that couscous is a type of pasta, made from wheat, but not a grain in and of itself.

One of my books even has a description of how to make your own from scratch:

Couscous is made in the homes, often with many women gathered together, and formed in the hand. It is made from 2 parts of semolina, 1 part of flour, salt and water. Some handfuls of semolina are put on a plate or on the ground, after which it is watered with salty water. This is baked in the hand, while flour is added. Gradually small "grains" of couscous are separated. After doing this process until the right size of the "grains" is achieved, a bit of oil is added. Then the couscous is ready to be used in dishes. Here meat and vegetables are added. In Tunisia harissa is added to the couscous, making it hot, and red in colour.

Also straight from dictionary.com:
cous·cous ( P ) Pronunciation Key (ksks)
n.
1. A pasta of North African origin made of crushed and steamed semolina.
2. A North African dish consisting of pasta steamed with a meat and vegetable stew.

As far as quinoa recipes: I have a few I really like. I'll find them and post them when I can.
Really, though, it can be used in place of almost any other grain. To cook it, rinse it thoroughly to get rid of the bitter coating, then cook it in pretty much the same way that you would rice. Use 2 parts liquid (water or broth) to one part quinoa. Bring to a boil, cover, reduce the heat, and cook for about 15 minutes.
I like making it as a side dish and eating it instead of rice. It's good plain like that, with some fresh herbs mixed in, it has a sort of "earthy" flavor. But I'll still find and post some recipes.

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Originally posted by Drea D:
How do you pronounce:

1.Chayote

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On the food network they say "KAY-OH-tay" I remember buying one once for a recipe but I don't recall ever eating it, hmmmm...

quote:

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2.Cumin (I call it CUE-min because I refuse to call a food CUM-in, but is that correct?)

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I say "CUE-min" as well - I just can't bring myself to say "COO-min", it sounds ridiculous to me. when it comes out of my mouth, that is!

edited due to crazy misuse of tags!!

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Originally posted by lichee:
I just thought of quinoa and wanted to post about it today too... I wonder if there are any digsters out there with some tried and true recipes. If you search under Google, there's a lot available but I'm looking for a tasty hearty soup.

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I haven't tried this yet myself, but I found an article about how to make a hearty, traditional Ecuadorean quinoa soup:

Andean Quinoa Soup article

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Originally posted by pollyhyper:
I love pimentos. when I was young (and didn't know what they were) I used to suck them out of all the olives till my mom yelled at me.

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Heh heh, quoting myself.

Anyone interested in an untested-but-sounds-delicious recipe for Pimiento Cheese Spread? Sounds like more of a dip to me. Anyway, it's here if you want it -- if you make it let me know how it comes out!

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anyone know if it would be ok to prepare muffin batter and let it sit in the fridge for a day before baking it? I won't have access to muffin tins until tomorrow, but would love to get the mixing out of the way tonight. Not if it'll mean messed up muffins, though :)

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According to Joy of Cooking, the thing to do is to mix wet and dry ingredients in separate bowls, refrigerate those, and combine in the morning.

I'm no chemist, but I think the liquid activates the baking soda and you want that to happen right before baking.

Edited to fix the quote