I'm dicing it and plan to saute it til it's crisp before I add it to my pasta dish, but it looks like it's kind of raw.

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Originally posted by Henna73:
Neici, I believe pancetta is only cured and not smoked, so you would need to cook. Whatcha' making?

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She must be making something for Jinxie if it's got pancetta in it...mmmmm...international bacon [drool].

The leftovers are going to be so nice!

I wasn't sure whether or not I wanted a) roasted peppers, or b) anchovies in it. I'm going to experiment with leftovers tomorrow!

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Originally posted by flippygirl:
I'll post this here too....how would you guys juice key limes? They are so teeny that a regular juicer doesn't work...I have used a spoon wedged in and mushed/squeezed away after slicing in half, can't think of another way...?

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Fresh key limes are pains in my ass, but I can't deny their loveliness in keylime pie.

Edited to add: glad you guys liked the recipe!! I love throwing stuff together from the bottomless fridge!

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Originally posted by Sonya:
The Oregano That Wouldn't Stop Growing.

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Originally posted by Savasana:
What is the best way to peel butternut squash? I've had nightmares about fighting with spaghetti squash trying to cut and prepare it, so I'm hoping this is easier.

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Originally posted by Sonya:

However, one of my favorite recipes for Tangy Chipotle-Tomatillo Squash soup says to peel, then dice, then saute.

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I think the first pronunciation is truer to the words Spanish/Mexican root.

Edited to add that around here alot of peole transpose the t and the l for something like chi-pol-tee and will get nasty if you try and correct them

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Originally posted by meggo:
Recipe please....

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Originally posted by Henna73:
Has anyone ever made their own tahini? I tried last night because I was out of the store bought tahini. The stuff I made tasted ok, but I couldn't get it super smooth and there were quite a few seasame seeds that just wouldn't grind up. Any advice?

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i haven't made my own tahini, but i always have the same problem with sesame seeds -- i use a mortar and pestle and grind mine into a paste. it seems to get smoother that way.

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Originally posted by LazyGoddess:
Edited to add that around here alot of peole transpose the t and the l for something like chi-pol-tee and will get nasty if you try and correct them

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So far all I've ever eaten is scrambled. I don't quite know what over easy or anything else really MEANS, you know?

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Originally posted by settingfiretothislife:
This is REALLY basic, but how many ways are there to cook an egg? Just, your basic egg. Not frittatas or omelettes or eggs benedict. How you would answer a waitress in a diner when she asks, "How do you want your eggs?"

So far all I've ever eaten is scrambled. I don't quite know what over easy or anything else really MEANS, you know?

I'm so weird.

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When I go out for breakfast, I usually order my eggs poached. That is, the eggs are cracked into water (usually with some vinegar added to help hold the egg together) and cooked until the white is done. The yolk is usually thickened, but still runny. They serve it in a little cup. (Or use it in a recipe, like Eggs Benedict) I like it beacuse unlike some other cooking methods, no butter or oil is added. So I don;t need to feel bad about haveing bacon.
Eggs can also be fried, hard-boiled (hard-cooked), baked (shirred).
Baked, or shirred eggs are cracked into a small baking dish or ramekin, usuallly covered with a tablespoon or so of milk or cream, then baked in an oven for 20 minutes or so until cooked. Diners and restuarants don't usually do this though, obviously it is a slow method.
Hard boiled, or hard cooked, is boiled in water while still in the shell.

A fried egg is cooked in a greased frying pan. There are generally four ways to fry an egg:
Sunny-Side Up: The egg is never flipped. The yolk is still very runny, and some of the white around the yolk may sort of still look like jelly. In other words, it isn't cooked for very long.
Over Easy: The egg is flipped, but only for a short time. The yolk is still liguid and runny, but the white is not still liquid and soft.
Over Meduim: The white is cooked even a little more, and the yolk is solid around the edges, but still oozy in the middle.
Over Hard: The white is firm, the yolk is fully cooked and no longer runny.

Hope that helps!