everything you wanted to know about cooking but were afraid to ask (volume 2)

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Author	Topic: everything you wanted to know about cooking but were afraid to ask (volume 2)
jstrizzy Housemate	posted 03-18-2005 06:03 PM mmm. that sounds great. I wonder if there's any real reason you're supposed to use an ice cream maker that doesn't need salt or electricity. 'cause mine is electric. IP: Logged
Princessjeanne Housemate	posted 03-20-2005 01:45 PM Mmmm. Now I want blood oranges.... We made a rice-noodle salad with dinner on Friday, and while the flavors were good, the noodles are still a bit al dente for my taste. There are some onions, mint, thai basil, rice noodles, cucumbers, and a bit of sauce that is mostly rice vinegar in it. Is there a way to cook the noodles some more without ruining the stuff that's with them? Or should I just resign myself to eating crunchy rice noodles? IP: Logged
Dewgirl Housesitter	posted 03-24-2005 09:57 AM What is hummus? slinks back under the rock she must have been under for the last 10 years IP: Logged
Jinxie Housemate	posted 03-24-2005 10:06 AM quote: Originally posted by Princessjeanne: Mmmm. Now I want blood oranges.... We made a rice-noodle salad with dinner on Friday, and while the flavors were good, the noodles are still a bit al dente for my taste. There are some onions, mint, thai basil, rice noodles, cucumbers, and a bit of sauce that is mostly rice vinegar in it. Is there a way to cook the noodles some more without ruining the stuff that's with them? Or should I just resign myself to eating crunchy rice noodles? Par-cook the noodles before you add anything else to 'em. That way they get a head start. IP: Logged
pollyhyper Housesitter	posted 03-24-2005 10:07 AM Hummus is a dip made of chickpeas (aka garbanzo beans), garlic, olive oil, and tahini, which is a sesame paste. It is a very common food in the Middle East and recently has become really popular in the western world too. If you don't like chickpeas, you won't like it, but that's the only folks I know of who don't like it. A good one to try first (already made) is Cedar's Original Hummus. Hummus is also my cat's name. IP: Logged
jstrizzy Housemate	posted 03-24-2005 12:10 PM Except I don't like chickpeas, but I LOVE hummus. It's very easy to make your own if you have a food processor. IP: Logged
Henna73 Housemate	posted 03-24-2005 01:03 PM I also make hummus out of black beans and sometimes even navy beans. It might just become a "bean dip" then, but hey, I still call it hummus. IP: Logged
jstrizzy Housemate	posted 03-24-2005 01:16 PM This isn't exactly a cooking question, more like an eating question: what consequences might be caused by eating a lot of onions (besides oniony breath)? I'm having a rather large bowl of french onion soup for lunch, and it's really packed with the onions. Very caramelized, not raw or anything, but it's probably a cup and a half of sliced, cooked onions. Nothing problematic yet, but it just seems like somehow it will penalize me later. IP: Logged
abrokenangelwing Housemate	posted 03-24-2005 01:18 PM Maybe gas? As in, er, the farting kind? IP: Logged
swick Housesitter	posted 03-24-2005 02:49 PM I am eat onions all day long and I'm a happy camper...My boy however, has to watch how much he eats or he has massive all night gas attacks, makes for a VERY long night - It just depends on your body though...there is only one way to find out! IP: Logged
jstrizzy Housemate	posted 03-24-2005 04:28 PM Well, then, I guess I'll just have to wait and see. For now, about 3 hours after the soup, no ill effects (at least, not any more than usual ). IP: Logged
Nieci Housemate	posted 03-25-2005 05:49 AM Hope everything worked out ok, Jstrizzy Also, I want hummus now, but am fresh out of tahini. Dammit. Ok, my question. I have a bottle of rosewater, which I bought about a year ago from my local indian market. I bought it because I could have sworn that sometime in the past, I saw a recipe calling for it, but I've not been able to remember where or why I wanted it. I think it's lovely that it exists, but I don't know what to do with it. Anyone? IP: Logged
hulia Subletter	posted 03-25-2005 10:39 AM Mm hummus and rosewater. I've seen rosewater in a lot of random desserts. Most of the sweets my Persian friend eats are rose-flavored, and there's a rosewater pot de cr�me in this great dessert book I have, "Desserts that have killed better men than me." I'm sure you can find similar things online. Quick search. IP: Logged
flippygirl Housemate	posted 03-25-2005 02:54 PM Recaito....anyone? I bought some cos it sounded like a tasty thing to put on rice and things...but what's a good compliment for a full meal? IP: Logged
Princessjeanne Housemate	posted 03-25-2005 05:34 PM Grilled chicken? Broiled maybe if the weather in chicago is as crappy as the weather here? That stuff sounds awesome, and now I want PR food. IP: Logged
EmmaNadine Housemate	posted 03-28-2005 08:35 AM Is there a trick to peeling hardboiled eggs without destroying them? Deviled eggs need pretty whites, and mine looked a bit picked on by the time I got them peeled. IP: Logged
TinyGirl Housemate	posted 03-28-2005 09:02 AM quote: Originally posted by EmmaNadine: Is there a trick to peeling hardboiled eggs without destroying them? Deviled eggs need pretty whites, and mine looked a bit picked on by the time I got them peeled. I always take the pan directly off the stove and then start to fill with cold water. I keep the cold water running until it's cool enough to grab the eggs, and then tap the bottom end lightly (the bigger end.) Then I peel the shell off under the cold water. I've never had a problem and I think it has to do with the immediate cold water--I have no proof of this though. IP: Logged
Nieci Housemate	posted 03-28-2005 09:19 AM Tinygirl is right - for some reason, hardboiled eggs peel easier under cold, running water. IP: Logged
quarkiegirl Housemate	posted 03-28-2005 09:54 AM my mom used to roll the shelled egg around on the countertop to crack the shell all over. then peel it under cold running water, and it should slide right off. IP: Logged
ng-la Housemate	posted 03-28-2005 12:09 PM Yup, like quarkie, I give the egg a tap, to crack the shell and get it started. Then I roll the egg around on the counter to completely crack the shell all over. Then, when you start to peel, the shell will come off in one or two pieces. IP: Logged
ng-la Housemate	posted 03-28-2005 12:13 PM quote: Originally posted by ng-la: Yup, like quarkie, I give the egg a tap, to crack the shell and get it started. Then I roll the egg around on the counter to completely crack the shell all over. Then, when you start to peel, the shell will come off in one or two pieces. ETA: Eggs that are a week or older are generally much easier to peel than really fresh eggs. IP: Logged
EmmaNadine Housemate	posted 03-28-2005 12:49 PM That may have been my problem. The eggs I was using were really fresh. I just had a mental image of an egg coming on to me at a bar, with his little cracked shell slowing fall off of him. IP: Logged
blackeyed lulu Housemate	posted 03-28-2005 01:05 PM ooh also, the crunching noise of the egg rolling around on the counter has been proven to drive some siblings barking mad. the smell of boiled eggs makes me retch though, so sibs' revenge is usually swift. IP: Logged
hulia Subletter	posted 03-29-2005 02:27 PM How far in advance can I make chocolate mousse? My roommate's 'rents are coming into town on Friday with family friends, and there's a huge French feast in the works. She's the chef, so I'm just doing dessert. The problem is that she'll be cooking up a storm on Thursday night, but ours is only a one-butt kitchen. Must recipes I looked at seem to say "mousse can be made one day ahead". So the question is, if I make the mousse on Wednesday, will it still taste fresh and delicious on Friday? I'd also like to say that I just love all the inspiration from the French dinner party thread, and will probably be using MissMel's recipe from there. Mm mousse. IP: Logged
bekkaboo Housesitter	posted 03-29-2005 02:57 PM quote: Originally posted by pollyhyper: Hummus is a dip made of chickpeas (aka garbanzo beans), garlic, olive oil, and tahini, which is a sesame paste. . A good one to try first (already made) is Cedar's Original Hummus. A little late to this, but if you're going to try an already-made kind, I suggest Athenos 3-pepper flavor. I don't like chickpeas, or any other flavor of hummus really, but I LOVE LOVE LOVE that kind. I go through one or more containers plus several pitas a week. IP: Logged
minxx Housemate	posted 03-29-2005 04:13 PM I have most of a package of barley. I've made barley risotto which was good but I want to do something else. Any ideas that aren't soup? IP: Logged
Jinxie Housemate	posted 03-29-2005 04:46 PM quote: Originally posted by minxx: I have most of a package of barley. I've made barley risotto which was good but I want to do something else. Any ideas that aren't soup? How 'bout a leftover barley risotto version of risotto cakes? Might not hold together as easily as regular risotto cakes, as arborio rice is much starchier than barley...of course, I usually put a TON of melty cheese in my barley risotto, so I can't imagine that being a problem! Other than that...I'm sure alternatives exist, but I personally can't think of any other way to use barley than risotto style and stew/soup. My only suggestion would be to just play more with the flavors...try something new. Barley is sort of my current, "grown up" alternative to ramen noodles. Basic, cheap, simple [though not terribly quick] comfort food. Cooked in chicken stock, a good bit of salt, black pepper, cheese, maybe some leftover veggies [sauteed mushrooms are lovely with it] and poof: dinnertime yumminess. Hell, I think I'm gonna make some tonight...yum. Oh, and if you're a meat-eater, it goes very well with lamb. [This message has been edited by Jinxie (edited 03-29-2005).] IP: Logged
Jinxie Housemate	posted 03-29-2005 04:55 PM My curiousity was peaked [I love barley!] so I went a-hunting and found this: http://www.epicurious.com/recipes/recipe_views/views/15764?epiSearchPage=http://www.epicurious.com/recipes/find/results?search=barley&x=0&y=0 recipe for Barley, Feta and Pear Salad And this one, for a Barley Torta [sounds interesting] http://www.epicurious.com/recipes/recipe_views/views/11134?epiSearchPage=http://www.epicurious.com/recipes/find/results?search=barley&x=0&y=0 And this, Barley with Carmelized Onions and Bow Tie Pasta, sounds pretty easy: ttp://www.epicurious.com/recipes/recipe_views/views/5111?epiSearchPage=http://www.epicurious.com/recipes/find/results?search=barley&x=0&y=0 And this Barley Casserole: http://www.epicurious.com/recipes/recipe_views/views/20057?epiSearchPage=http://www.epicurious.com/recipes/find/results?threshold=5800&pageSize=10&resultOffset=11&sort=0&search=bar ley There were quite a few others on epicurious, but I figured I'd stop there...I'm getting too hungry for this... IP: Logged
pollyhyper Housesitter	posted 03-30-2005 08:01 AM Excellent! I have a box of barley sitting around and now it's getting too warm out for the beef & barley soup it was intended for. I also just bought some quinoa and I have no idea what to do with it. I think BionicGirl maybe posted some recipes once? Help! IP: Logged
ng-la Housemate	posted 03-30-2005 02:01 PM For both barley and quinoa, I tend to use them in place of pasta in pretty much any pasta salad recipe. Really quick and dirty- just cut up whatever vegetable you have in the fridge, stir them together with some cooked barley or quinoa, add some bottled salad dressing/vinagrette. As for quinoa. I love quinoa. Make sure that you rinse it really weel before you cook it. It has a natural bitter coating that's pretty nasty. Also, try toasting the quinoa before you cook it. It just adds another dimension of flavor. Take the rinsed and drained quinoa, put it in a skillet, and toast it over medium heat until it drys out and starts to making popping, crackling sounds. Try this for some recipe ideas: http://www.theproducecompany.co.uk/recipes_quinoa.htm I came up with a recipe once, that I really like. Great with simple grilled chicken or fish: I rinse drain and toast the quinoa. Start to cook as per for basic quinoa, with water or broth. In the last 3 miutes or so, I stir in either fresh, frozen or canned corn and some canned diced mild chiles. After it finshes cooking I stir in some shredded cheddar. Yum. IP: Logged
flippygirl Housemate	posted 03-30-2005 02:05 PM how does one go about washing rice before using it? I can't imagine how to without making a ginormous mess. IP: Logged
bekkaboo Housesitter	posted 03-30-2005 02:26 PM I dunno, but I wash red lentils before cooking, which are teeeeeny tiny and bitty kinda like rice (and stick to stuff like wet rice would) -- basically I stick them in the measuring cup I'm using for them, fill it with water, then strain the water out. It rinses them, it doesn't really wash them, but I'm lazy and I don't know a better way that won't get teeny lentils stuck all over everything IP: Logged
jstrizzy Housemate	posted 03-30-2005 02:28 PM I put it in a pot or bowl, fill with water, and swish around a little, then pour it all into a mesh strainer. Then do it again, until the water doesn't get cloudy. Or if I'm doing a small amount, I'll skip the strainer and just use my hand to hold the rice in the pot while letting the water pour out through my fingers. IP: Logged
minxx Housemate	posted 03-30-2005 06:48 PM Thanks ya'll for the great barley recipes! IP: Logged
settingfiretothislife Subletter	posted 04-01-2005 03:51 PM Can I sub vanilla soymilk for regular milk in a french toast recipe? Or will the frying curdle the soy milk? IP: Logged
Annabella Subletter	posted 04-01-2005 06:02 PM quote: Originally posted by settingfiretothislife: Can I sub vanilla soymilk for regular milk in a french toast recipe? Or will the frying curdle the soy milk? You sure can. Soy milk can curdle if it is boiled or if it is mixed with acidic indredients but adding things like eggs (in your french toast ) or starch will help protect it from curdling much like they do with regular milk. So to keep your soy creations lump free use it in dishes that contain little or no acid, add it at the end of the cooking process, and don�t let it come to a boil. (by the way cream of wheat made with vanilla soy is delish just scald the milk instead of bringing it to a full boil) IP: Logged
Annabella Subletter	posted 04-01-2005 06:04 PM oops! i only wanted that once : ) [This message has been edited by Annabella (edited 04-01-2005).] IP: Logged
Palmetto Housemate	posted 04-04-2005 08:55 AM So I bought a big bag of frozen chicken tenderloins. Any ideas? Here's where I struggle: the bag says no thawing is necessary, but is that true? And do I need to remove that tendon thing? And if so, how? IP: Logged
jstrizzy Housemate	posted 04-04-2005 10:53 AM The tendon I don't know about, but I don't think I believe the no thawing business. I'm assuming what they mean is that you can take the pieces straight from the freezer to the oven (or whatever), but I think if you did that you'd end up with the outside getting overcooked before the middle thawed. Besides being yucky and a pain, that's also asking for salmonella. IP: Logged
SLourdes Housemate	posted 04-04-2005 11:02 AM I'm pretty sure the no thawing thing is true. I always buy flash frozen boneless skinless chicken breasts, which I just put on medium heat in a skillet frozen solid, turn often, and sometimes cover to insure it's cooked through. When it starts to thaw and cook is when I add spices. If I'm doing something like breading it, though, I'll defrost in the micro first. IP: Logged

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