rec.food.cooking Google Group

Re: How to store Wild Rice ??

2010-03-14T19:37:56Z

news:ompomelet-53F71E.09354014032010@news-wc.giganews.com...
I don't understand the reason for freezing uncooked rice, beans, etc.
Unless you have a problem with bugs, what is the point?
Jill

Re: Crisping Up Pickled Veggies

2010-03-14T20:36:56Z

I don't know if this would work, but soaking in
pure water might help. Pickled vegetables have
a lot of salt, and the water should tend to be
drawn into the vegetables to dilute that salt.
That might make them crispier.

Re: Healthy food thread

2010-03-14T19:36:05Z

Do your research, Steve. Google, buy a couple of books. It will help
you in the transition.
Good luck and I'm happy to share some of the taste combinations I've
found and stuff that works and what doesn't.

Re: Just Joined

2010-03-14T19:35:45Z

Get over it, SF. You have to create an "account" to do anything with
Google. That's "joining". Meanwhile have you seen anything else from this
poster? Nope. And you won't.
OB Food: Spaghetti with meat sauce, lots of garlic and fresh grated
parmesan :)
Jill

Re: Difference between Chinese and Japanese cooking?

2010-03-14T19:34:54Z

At the risk of serioius drift - eat them grits Dan. Simple, but work
for every meal. Think polenta,

Re: Kitchen computers?

2010-03-14T19:34:18Z

I have several friends who incorporated a computer "station" into
their kitchen remodel. They love it.

Kitchen computers?

2010-03-14T19:28:01Z

How many people have a computer in their kitchen? A friend of mine has one,
and I thought it was a tv monitor. She can pull up recipes while she's in
the kitchen. I don't know if I would put an Internet capable computer in
there, but to just have a keyboard, mouse, and screen on the bar top, or

Re: Difference between Chinese and Japanese cooking?

2010-03-14T19:28:38Z

news:ompomelet-7D205C.10093314032010@news-wc.giganews.com...
Aside from culture and politics? LOL
Recipes:
Egg Drop Soup [Dahn Far Tong - China]
4 c. chicken stock
2 Tbs. chinese wine or dry sherry
1 tsp. sesame oil
salt to taste
3 eggs, lightly beaten
3 Tbs. chopped spring (green) onions
Bring the stock to a boil; add wine and sesame oil. Taste and add salt if

Re: Lunch with the niece

2010-03-14T19:22:02Z

Evidently she doesn't like the outside crust. Keep that in mind for
next time, willya?
gloria p

Re: Lunch with the niece

2010-03-14T19:20:14Z

That's what most people would do, but unfortunately not all.
We have been to dinner with people who order every course on the menu,
particularly when someone else is picking up the check, then take half
(or more) home and enjoy it for lunch all the next week. And they
order all the a la carte extras. We try not to go out with these folk

Re: Healthy food thread

2010-03-14T19:19:50Z

"ImStillMags" <sitara8...@gmail.com> wrote
And yes, you do have to prioritize what is important and essential to
you.....and I'd say your health is
number one. I made that decision a while back and I'm so happy I
did.
I had to get slapped in the side of the head with a cold IV bag. I'm gonna
look into a VitaMix!

Re: Bringing stock to a simmer

2010-03-14T19:18:45Z

but i thought we were ALL liars. so that means we ALL use whole chickens.
blake

Re: Pseudo Barbecue comin' up

2010-03-14T19:13:08Z

Impossible for you maybe. But you suck. They probably need all of
this time because they are sooo meaty.

Re: Pseudo Barbecue comin' up

2010-03-14T19:11:49Z

I know. I wanted the rub to get in there first.
I'm not an expert in most things. I posted this to get
feedback(constructive). It's not a long time in my oven. The last
time I put them in at 225, I waited, waited and waited.

Re: Twitiligers antics, and rfc's head turning.

2010-03-14T19:10:31Z

sometimes it seems like self-awareness is a fucking rare commodity around
here.
your pal,
blake