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 everything you always wanted to know about cooking but were afraid to ask (Page 16)
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| Author | Topic: everything you always wanted to know about cooking but were afraid to ask |
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minxx Housemate |
posted 02-18-2004 06:42 AM
  
quote: I LOVE pimiento cheese... but I can't see the recipe. IP: Logged |
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FunPun Housemate |
posted 02-18-2004 06:44 AM
quote: Aha! That makes sense. Thanks, noraneither! IP: Logged |
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pollyhyper Housesitter |
posted 02-18-2004 07:29 AM
quote: Well I tried to fix the link, so it may work, but here's the recipe: Foster's Pimiento Cheese Spread 1 c. shredded sharp cheddar (4 oz.) Mix together cheeses and roasted peppers in a large bowl. In a medium bowl, combine mayonnaise, jalapeno, vinegar, honey, salt & pepper & stir to blend. Stir mayonnaise mixture into cheese mixtur; mix well. Season with additional salt & pepper, if desired. Refrigerate in an airtight container for up to 1 week. Garnish with cilantro. Makes about 4 cups. from Country Home Magazine, June 2003. IP: Logged |
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muppet_girl Housemate |
posted 02-18-2004 12:22 PM
Does anyone have a good reference for a web site that tells you if food is still good? For example, I started defrosting split chicken breasts on Sunday; will the one I haven't cooked yet still be good if I cook it today? Or if no web site, maybe a good guess as an answer IP: Logged |
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yam Housemate |
posted 02-18-2004 12:52 PM
I think chicken is okay for 2-3 days in the fridge, so you're at kind of the limit. If it were me I'd cook it today and just make really sure it got up to a safe temperature, but I'd throw it out if I didn't have time to cook it today. IP: Logged |
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muppet_girl Housemate |
posted 02-18-2004 12:53 PM
thanks yamsterdance! IP: Logged |
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jstrizzy Housemate |
posted 02-18-2004 01:37 PM
I don't know of a site that tells you these things, but generally sight (color, texture)and smell do a good job for me. Though a site like that would be helpful... Question of my own: what do you look for in a good tomato? I just started eating them in the last few months, and I don't know how to buy them. And are the kind that come on the vine better? IP: Logged |
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Princessjeanne Housemate |
posted 02-18-2004 01:52 PM
Since you're in SF, you might get better produce than we do in the frigid midwest, but winter tomato(e)s (heh) aren't very good. Here I look for the ones on the vine in the winter - they tend to be the ripest I can find. They should be bright in color and firm but yielding to the touch - not hard at all. However, if you get one that is mushy or bruised they are pretty bad so watch for that. In the summer I buy them from the smallest old man I can find at the farmer's market. Somehow they seem to taste better then - maybe they get more love or something. Or just more attention. You might just want to spend some time molesting tomatos at the store - maybe buy a few that feel like they are varying degrees of ripeness, and then you can do a little taste test or something. Mmmmm, fresh tomatos. Yum! I can't wait until this summer... IP: Logged |
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crowjoy Housemate |
posted 02-18-2004 02:03 PM
On the chicken, I would probably eat it if it smelled ok and it wasn't slimey at in a viscous-y kind of way. My ex always let the dog smell meat he was afraid was bad but I'm not sure what response he was looking for from her. On the maters, I'd try to find a non-supermarket place to buy them, if at all possible. If not the ones on the vine are probably better. Stay away from tomatoes whose skins look translucent. I think the roma tomatoes are usually the best of the lot in the supermarket. Being from Jersey though I am pretty damn particular about tomatoes. IP: Logged |
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Henna73 Housemate |
posted 02-18-2004 02:48 PM
I also smell my tomatoes. They don't smell as good in winter, but sometimes I will find one that smells like summer and that's the one I get. I love tomatoes! Now I wish it were May so I could plant some. IP: Logged |
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jstrizzy Housemate |
posted 02-18-2004 03:37 PM
I go to the farmers' market most weeks (sometimes twice a week), and once they start selling tomatoes you can bet that's where I'm going. I knew that supermarket tomatoes usually aren't the best, but even here that's about it for tomatoes in winter. But my sandwich today had really yummy ones on it, so they must be available somewhere. Thanks for the advice folks. I think I will try a taste test of varying firmnesses and colors. IP: Logged |
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crowjoy Housemate |
posted 02-18-2004 04:00 PM
Also, and maybe this goes without saying, but don't put your maters in the fridge. They're warm blooded and will show their resentment by losing flavor. I think that's what's wrong with supermarket tomatoes, they're all pissed off from being cold-shipped. IP: Logged |
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jazzberry Housemate |
posted 02-18-2004 04:51 PM
teee heee! I'm now picturing a crate of angry looking tomatoes...all orangey-red and shiny and pouty! hehehe IP: Logged |
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jstrizzy Housemate |
posted 02-18-2004 05:51 PM
Ah, but CJ, it very much does need saying. I had no idea. Maybe that is the problem with supermarket ones; I know the frigid air in grocery stores makes me pretty unhappy.  Ooh, ooh, look, an angry tomato: IP: Logged |
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Princessjeanne Housemate |
posted 02-19-2004 06:45 AM
quote: Bwahaha! I love you guys. I have a pound of spinach that has to go. Tonight. What should I do with it? Crowjoy: no raisins, so I can't do the suggestion I gave you yesterday. Anyone? Anyone? IP: Logged |
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muppet_girl Housemate |
posted 02-19-2004 06:53 AM
quote: Chop it up, throw it in a quiche. I too absolutely luved the angry tomato emoticon. Looks rabid! Feral. When tomatoes attack... Ok I'll stop. IP: Logged |
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sweetsy34 Housemate |
posted 02-19-2004 06:54 AM
quote: I laughed so hard at this! In my mind I will forever see the angry emoticon as an angry tomato! IP: Logged |
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pollyhyper Housesitter |
posted 02-19-2004 07:14 AM
Mike McGrath from NPR's "You Bet Your Garden" says never refrigerate your tomatoes; they will get mad at you. Imagine opening the refrigerator door and...  [This message has been edited by pollyhyper (edited 02-19-2004).] IP: Logged |
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sweetsy34 Housemate |
posted 02-19-2004 07:32 AM
quote: All lined up like that, they look as if they're ready to pounce! IP: Logged |
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sweetsy34 Housemate |
posted 02-19-2004 07:48 AM
Okay, so we've all heard of mad cow... ...but what about... IP: Logged |
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Nieci Housemate |
posted 02-19-2004 08:36 AM
quote: BWAHAHA! I'm probably too late, but you can chop the spinach up and use 3/4 of it under a bed of pasta. The remaining 1/4 can be tossed with the pasta after it's drained. yumyum. IP: Logged |
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fluffygurl Housesitter |
posted 02-19-2004 09:42 AM
Can you freeze mushrooms? My mom froze some last week and I would love to make a stir fry with mushrooms but will they be all slimy and black once they defrost? IP: Logged |
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crowjoy Housemate |
posted 02-19-2004 10:28 AM
If they were cooked before freezing they'll probably be ok. Don't put them in eggs though, they'll turn into that stuff they eat in the Matrix. As for the spinach, if you don't want the crust of the quiche make a fritatta. PJ and Fluff should get together and make dinner. IP: Logged |
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danamuffin Housemate |
posted 02-20-2004 11:39 AM
can you freeze celery sticks? IP: Logged |
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pollyhyper Housesitter |
posted 02-20-2004 12:16 PM
quote:
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Princessjeanne Housemate |
posted 02-20-2004 12:18 PM
I would guess not - the water content in celery is so high I think it would turn to slush when it defrosted. This has something to do with cellulose, water expanding as it freezes, and broken cell walls. It has been 'splained to me a couple of times but I'm not much of a scientist. IP: Logged |
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muppet_girl Housemate |
posted 02-20-2004 12:31 PM
I can't find it -- I thought it was here -- but I recall a Digster who told me to freeze celery and use later in soups. Who was that? If those stalks in my freezer thaw all mushy I'm coming after you. Worse yet, I'll send out my legion of angry tomatoes!
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Henna73 Housemate |
posted 02-20-2004 01:33 PM
I didn't say it, however, I sometimes freeze leftover celery chopped up with onions and green pepper (holy trinity). I throw it all in soups because they get softer in the freezer, and I figure they got soft in soup anyways. IP: Logged |
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Tooni Housemate |
posted 02-20-2004 08:06 PM
I read in a book, celery starts to lose its flavour as soon as it is washed so by dirty bunches. The best way to store celery is stalk upright in a glass of water then place in fridge. A bit parallel to the topic tomatoes should be ripened in the dark in a brown paper bag or drawer, stalk up. Sunlight just softens them. IP: Logged |
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ralphyr Housemate |
posted 02-20-2004 09:10 PM
Angry Vampire Tomatoes
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yam Housemate |
posted 02-20-2004 10:31 PM
Uh oh, I have the themesong to Attack of the Killer Tomatoes stuck in my head now. Attaaaaaaaack of the killer tomaaaaaatoes... Sigh! Those tomatoes should be ashamed of themselves. IP: Logged |
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Nieci Housemate |
posted 02-23-2004 07:27 AM
I think it was from one of the digs articles...I've started tossing my leftover root veggies & onions into a freezer bag and using them in my stocks. *edited to add my question: I cooked some breaded chicken on Thursday night. Is it still safe to eat today for lunch? [This message has been edited by Nieci (edited 02-23-2004).] IP: Logged |
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pollyhyper Housesitter |
posted 02-23-2004 02:07 PM
quote: Are you ok after the chicken, Nieci? IP: Logged |
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Nieci Housemate |
posted 02-24-2004 05:37 AM
alive and well
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pollyhyper Housesitter |
posted 02-24-2004 10:59 AM
Good! Now don't eat any more questionable food before Saturday!!! 
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muppet_girl Housemate |
posted 02-24-2004 11:24 AM
Question: what exactly counts as a serving of lettuce or spinach or other salad base vegetable? I've heard 1/2 c, 1 c, 2 c, what fits in your palms, packed, loose, ad nauseum (sp?). I'm confused! Please help. IP: Logged |
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minxx Housemate |
posted 02-24-2004 12:41 PM
I thought for leafy stuff, 1 cup was a serving. For any other fruit/veggie that isn't so leafy, the serving is 1/2 cup. IP: Logged |
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muppet_girl Housemate |
posted 02-25-2004 12:59 PM
Another question: If you're using frozen vegetables in a quiche or similar baked dish, do you need to thaw or cook the vegetables beforehand? I'd think not, but then again I've had many bad frozen vegetable experiences when I've thrown them in soup and heat everything at once. IP: Logged |
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pollyhyper Housesitter |
posted 02-26-2004 08:30 AM
I would defrost them, especially if it's for a quiche or something, or your dish might get particularly watery. IP: Logged |
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kellyrae Housemate |
posted 02-27-2004 10:16 AM
So, our vegetable peeler disappeared. Is there a reason people usually peel carrots before eating them? I haven't been, is that still ok? IP: Logged |
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