everything you always wanted to know about cooking but were afraid to ask

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Author	Topic: everything you always wanted to know about cooking but were afraid to ask
mamichan Housemate	posted 10-16-2002 08:21 AM quote: Originally posted by LJBrad7: Anyone know how to make the queso you get with "chips & queso" at Chili's? They sell queso in the store, but it's totally different (yellow with no meat - Chili's is orange and has meat). I love it and would love to make it, got any ideas? i haven't been to chili's in a while, but isn't their chips and queso a chili and cheese mixture? i have a friend who makes really good chili con queso, but i just found out the other day that she uses velveeta as the queso and that she got the recipe off the velveeta box! IP: Logged
Susie Liz Housemate	posted 10-16-2002 08:48 AM On the subject of broilers.........the distance from the flame is where you set the rack when the broiler is on the ceiling of the oven (like in an electric oven). I have used the other type when I had a propane oven and it had two height settings. I had to pull the rack all the way out to adjust it though - much better done when cold. If your broiler doesn't adjust, think about changing the pan. A real broiler pan would raise the meat up higher than a cookie pan for instance. As far as times go, I just always make it a rule not to leave the kitchen when broiling. The thinner the item is the less time it takes so I always kind of pound out chicken breasts until the thickness is more even. Now don't laugh too hard but smoke is the best indicator that it is time to turn. There really is a distinct moment when you know it is time to turn it over. I always cook the first side the most and then finish on the second side. Gee, I had no idea that I use the broiler so much but it is so quick and so clean that it is often my method of choice. Really lazy? - use a recycled aluminum pie plate and throw it out after. Have fun getting down on the floor to check your supper! IP: Logged
SLourdes Housemate	posted 10-16-2002 08:59 AM Yeap, the velveeta recipe is actually quite similar to the Chili's style queso. You just take some velveeta, a can of chili, and some salsa and add it all together in a crock pot. It's so easy for parties, but it's a bitch to clean up. IP: Logged
Princessjeanne Housemate	posted 10-16-2002 10:14 AM quote: Originally posted by septembergirl: Okay, I have another one: Can someone please, please tell me how to use my broiler? The only thing I know how to do in a broiler is burn frozen pizza. I'm assuming you don't really want to know how to do that... so if someone could teach me too, it would be much appreciated! Edited to thank Suzie Liz for her advice! [This message has been edited by Princessjeanne (edited 10-16-2002).] IP: Logged
Liv Housemate	posted 10-16-2002 11:49 AM quote: Originally posted by BionicGirl: They're usually a side dish for Tex-Mex/Mexican, BBQ, burgers, whatever. I do sometimes eat them by itself when I want a little snack (and I have lots of leftovers). I usually cook mine on high I think. I made black-eyed peas a couple of weeks ago and cooked them on low all day long. They were still kind of hard when I got home. I just turned it up to high and cooked them another hour (which ended up being good timing). Also, make sure to saok overnight (which I'm sure you did), but that's kind of crucial. I did soak them, which is why I was so confused by their hardness. I'll turn them on high for a bit next time. Thanks for the tip on the Frijoles Charros; I'll definitely try them soon! IP: Logged
septembergirl Housemate	posted 10-16-2002 02:37 PM quote: Originally posted by Susie Liz: I have used the other type when I had a propane oven and it had two height settings. I had to pull the rack all the way out to adjust it though Well I never! I am going straight home to check that out. Thanks, Susie Liz. quote: Have fun getting down on the floor to check your supper! I will not only have to lie down, I will have to lie down SIDEWAYS. My oven and fridge are opposite each other with only about two or three feet in between. Just thought I would leave you with that amusing image. IP: Logged
EmmaNadine Housemate	posted 10-16-2002 04:06 PM quote: Originally posted by mamichan: i haven't been to chili's in a while, but isn't their chips and queso a chili and cheese mixture? i have a friend who makes really good chili con queso, but i just found out the other day that she uses velveeta as the queso and that she got the recipe off the velveeta box! And since I know that Chili's uses velveeta in their Chicken Enchilada soup, I wouldn't be suprised if they use it in their queso also. IP: Logged
ralphyr Housemate	posted 10-16-2002 05:00 PM quote: Originally posted by septembergirl: I will not only have to lie down, I will have to lie down SIDEWAYS. My oven and fridge are opposite each other with only about two or three feet in between. Just thought I would leave you with that amusing image. September Girl How a mirror on a stick to see how your food is going? Like a dentist's mirror only bigger. IP: Logged
septembergirl Housemate	posted 10-16-2002 08:20 PM quote: Originally posted by ralphyr: September Girl How a mirror on a stick to see how your food is going? Like a dentist's mirror only bigger. Heeheehee, now I'm laughing too hard to cook. Actually I have a feeling my husband would LOVE to rig that up. He loves the commercial where the guy has mirrors rigged up so he can watch the soccer game from his shower. IP: Logged
babybat Housemate	posted 10-20-2002 12:43 PM ok, so these are more cultural differences, but what are: saltines? kimchee? velveeta? IP: Logged
cmtigger Housemate	posted 10-20-2002 03:11 PM Saltines are plain, cheap crackers. Not much flavor, usually eaten with soup, but also used as "bread crumbs" because of their lack of flavor. Velveeta is a brand name of processed cheese log. Really gross when you think about it, but some comfort foods would just not be the same without it! I feel like I should know what kimchee is, but I have no idea right now. IP: Logged
yam Housemate	posted 10-20-2002 04:16 PM Kim chi is a Korean treat. Spicy fermented cabbage. it's extremely disgusting. my boyfriend and my mother love it. I threaten to disown them whenever they eat it in front of me, it smells so awful. IP: Logged
BionicGirl Housemate	posted 10-20-2002 05:58 PM quote: Originally posted by cmtigger: Saltines are plain, cheap crackers. Not much flavor Careful there! You're talking about a staple of my diet right now. I heard on NPR once that saltines have 13 holes for the 13 orginal American colonies. I can't remember the reason for that, but it's interesting... and weird. IP: Logged
cmtigger Housemate	posted 10-20-2002 09:01 PM I didn't say that I didn't eat them, I just said that they didn't have much flavor. They are my favorite accompianment to potato soup. Aha, I knew that I had heard of Kim-chi someplace! IP: Logged
Sophie Housemate	posted 10-20-2002 10:25 PM quote: Originally posted by yam: Kim chi is a Korean treat. Spicy fermented cabbage. it's extremely disgusting. my boyfriend and my mother love it. I threaten to disown them whenever they eat it in front of me, it smells so awful. I am in the same boat. My boyfriend scoffs it, while I think that all cabbage should be genetically modified to render it unable to survive in the earth's atmosphere. [This message has been edited by Sophie (edited 10-20-2002).] IP: Logged
Princessjeanne Housemate	posted 10-21-2002 05:56 AM quote: Originally posted by yam: Kim chi is a Korean treat. Spicy fermented cabbage. it's extremely disgusting. my boyfriend and my mother love it. I threaten to disown them whenever they eat it in front of me, it smells so awful. Ooooh, Kimchee is so freakin' good. Though I've been threatened with defriending more than once because of this love... yum yum yum. it's bad to crave kimchee at 7:56 am. IP: Logged
BionicGirl Housemate	posted 10-21-2002 11:49 AM I was joking about the saltines by the way. Who in their right mind would be upset about saltines being called flavorless? IP: Logged
jessicazee Housemate	posted 10-21-2002 12:51 PM Ooh, I love kimchi too. In high school my friend's mom was Korean, and she would make huge vats of the stuff. I might be making this up, but I think sometimes it's actually buried in the ground for a few months to get that nice fermenty taste. there was always a steamer full of rice, and we would just put a bit of the spicy pickle on top & eat with chopsticks at their low table. Mostly, though, I would just eat her rice with some butter & salt, and for that I get "the eye" from her mom, who distrusted me from several cigarette-smoking adventures she caught us in. IP: Logged
mamichan Housemate	posted 10-21-2002 02:45 PM i love kim chi too, but i never buy it. once the smell gets in your fridge/house, it just stays there forever! IP: Logged
Epicurus Housemate	posted 10-21-2002 04:38 PM quote: Originally posted by mamichan: i love kim chi too, but i never buy it. once the smell gets in your fridge/house, it just stays there forever! I read somewhere that Kim Chee may be one of the reasons Koreans get stomach and bowel cancer less than any other nationality. IP: Logged
Cdub Subletter	posted 11-25-2002 05:32 PM Chili's� Chili Queso 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika In a small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook the meat until it's brown, then set it aside. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the ground beef and remaining ingredients. Heat while stirring often until mixture is hot and ingredients are well combined, then cover saucepan and remove it from the heat. Serve with chips for dipping IP: Logged
Pixie Housemate	posted 11-25-2002 11:15 PM Oooh, I know I'm late on the onions, but I found that when I breathe with my mouth open while cutting onions, that my eyes don't tear up. I also rinse the onion after peeling it, and that seems to get rid of a lot of the oils... Mmm, this talk of cabbage is making me hungry. I got a recipe for "hot slaw" recently, and I really want to make it as a side for dinner soon... IP: Logged
becca11 Housesitter	posted 11-29-2002 11:17 PM Cooking chocolate...is this 70% coveutre? Or something else IP: Logged
OMAC Housemate	posted 12-02-2002 09:12 AM quote: Originally posted by Pixie: Oooh, I know I'm late on the onions, but I found that when I breathe with my mouth open while cutting onions, that my eyes don't tear up. Just a little late, Frump. Fyi to you digs-sters out ther: Breathing through the mouth will usually do nothing, depending on your breathing patterns. The enzymes in the onion reacts with the moisture in your eyes, which causes the irritation and tears. This is why some people with contacts do not react to cutting onions at all. Cutting onions with goggles has been known to be very effective, as well as cutting onions under water. ~OMAC IP: Logged
Josie Jo Housemate	posted 12-02-2002 09:22 AM How do I steam broccoli? Keep in mind - I don't have a steamer. And my colander is plastic. IP: Logged
septembergirl Housemate	posted 12-02-2002 10:11 AM You can fake-steam broccoli or cauliflower; I do it all the time. Just put it in the pot with a very small amount of water and cover it. You'll need to stir it often to make sure it's not burning or cooking unevenly. But it comes out not all that different from steaming. I know I've seen this method for steaming asparagus, too. Just tie them together and stand them up in the pot with a bit of water on the bottom, then cover. They're cooking mostly in the steam, not the water. IP: Logged
jessicazee Housemate	posted 12-02-2002 01:30 PM I "steam" veggies in the microwave. Just put them in a bowl with a little bit of water and cover tightly with plastic wrap. Broccoli I'd do for about 4 minutes, more for baby carrots or green beans. Just make sure not to overcook - they can get very mushy. IP: Logged
Epicurus Housemate	posted 12-03-2002 01:21 PM Can you freeze tofu? IP: Logged
yam Housemate	posted 12-03-2002 01:50 PM Yes. The texture changes, but it changes for the better in my opinion. It gets kind of crumbly and meaty - if you ever want to use tofu in chili or something, freeze it and let it thaw first and it'll feel like ground beef. IP: Logged
jessicazee Housemate	posted 12-03-2002 03:37 PM I usually buy my tofu from the local food co-op in bulk - it comes in a plastic bag with a little water, that I change every day if I don't use it immediately. I tried freezing it just like that one time, and discovered it's better if there's barely any liquid when freezing. I think the kind that's usually available in the market - in those vacuum-sealed packs could be thrown right in the freezer. Okay, here's my question - do you eat the rind on Brie/Camembert? I know it's edible, but is it rude to scoop out the gooey middle if someone has a wedge of it out at a party? IP: Logged
cmtigger Housemate	posted 12-03-2002 04:49 PM Eat the rind. It has a nice texture that I think complements the gooey part. Yum. (okay, now that makes me plan a trip to the co-op tonight to get some soft cheese of some sort, lol) IP: Logged
yam Housemate	posted 12-04-2002 07:26 AM It's edible, but I don't like it either. It's not rude to not eat it, but it is rude to scoop out the middle and leave the rind on the serving plate, leaving the next person with a double serving of wax. Cut off a slice, rind and all, and then just leave it on your plate. IP: Logged
BionicGirl Housemate	posted 12-04-2002 07:45 AM Yep, yam's right. If you've never tried it though, go for it. It really is good and the texture is a nice compliment to the gooey part as cmtigger pointed out. It's amazing how many people think it's inedible. I've been to quite a few parties where there's like this rind shell on the serving plate, then I come along and spread some of the goo + rind on my cracker and people flip out, "Ew! You're not supposed to eat that part!" Yummy. IP: Logged
kellyrae Housemate	posted 12-04-2002 08:39 AM Ok, that's SO strange that you guys are talking about brie. Last night I was at a friend's house and she had brie and I didn't know how to eat it. But now I know! How convenient!! And, brie was an answer in the school newspaper's crossword puzzle yesterday! IP: Logged
Merimoo Housemate	posted 12-04-2002 04:59 PM How do I check if a filet of fish is done without it falling apart? IP: Logged
yam Housemate	posted 12-05-2002 07:02 AM You could use a thermometer, I guess. I usually just make one fall apart and let that be mine and give the unmolested ones to my guests. IP: Logged
jessicazee Housemate	posted 12-05-2002 11:30 AM If it's falling apart, it's probably done. Although, I would have to add that: A. It depends on what kind of fish (Dover sole, for instance, is thin and needs a very short cooking time, while a big chunk of cod would take longer) B. What method of cooking you prefer (sauteed catfish you have to poke in the middle; grilled salmon you can cook till it's opaque on the outside and pink in the middle; etc.) C. How "done" you like your fish. I like salmon and tuna rare, but most whitefish I prefer "cooked". IP: Logged
septembergirl Housemate	posted 12-18-2002 07:15 PM quote: Originally posted by septembergirl: 5. How do you tell if a grapefruit is sweet from the outside? This I ask mournfully, having finally made the avocado-red grapefruit salad which was the subject of my very first topic on digs, only to find it much more unpleasantly tart than we were prepared for. Yay! I figured out what was wrong with my avocado-grapefruit salad! You need to take the peel off around each individual section, not just the layer around the whole grapefruit. SO much better! (happy sigh) I'm slow, but I can learn. IP: Logged
becca11 Housesitter	posted 12-31-2002 07:42 PM What is peri-peri? And ranch dressing? IP: Logged
yam Housemate	posted 01-01-2003 01:08 AM I think peri-peri is a spicy chicken marinade. Ranch is a creamy, buttermilk-based salad dressing. IP: Logged

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