Cooking thread

Quote: Nareed

I wonder if I could use Fritos in an entre...

I have used Fritos in a pie crust. Multiple layers of Frito's, chilli, and cheese. Bake it, let it cool, then dig in.

I made progress.

I bought three pounds of stew meat, dumped it into a casserole dish, added: balsamic vinegar, salsa, salt, pepper, apple juice, kale, lemon juice, ketchup, parmesan cheese and horseradish. I had the oven at 350: left it there for an hour and half and then some more on receding heat until oven was at 200.

It tasted edible. ('cept to the cat).

Quote: Fleastiff

I made progress.

I bought three pounds of stew meat, dumped it into a casserole dish, added: balsamic vinegar, salsa, salt, pepper, apple juice, kale, lemon juice, ketchup, parmesan cheese and horseradish. I had the oven at 350: left it there for an hour and half and then some more on receding heat until oven was at 200.

It tasted edible. ('cept to the cat).

I've really got to do something about my weight. Will you please come over and cook for me?

Quote: pew

I've really got to do something about my weight. Will you please come over and cook for me?

Sure thing. What are your digits and in what state do you live? Is this going to be once a week or each day that I have to travel?

PS: someone told me that I forgot the capers, but to me a "caper" is in a crime novel.

Maybe I've asked this before, but still having problems...

Does flash thawing meat ruin it? I don't plan jack so all my meat is frozen when I'm hungry. To thaw it, I fill the sink with hot water and toss it in. Even if it's a whole hen, it's thawed within the hour. Pretty handy.

But... most of my food comes out tough. The whole hen, perfectly fine. Just about any type of chicken, tough. A big ol' chuck roast, totally falls right apart. A steak, I need to do jaw calisthenics beforehand so I survive the ordeal.

I can't seem to find the thing that's making the difference. Once or twice I've done the chicken right, but mostly it's just hard. Could it be the way I'm cutting it before cooking? I make a chicken good enough to win a contest IF I could just make it soft.

Wrap a note around the seventh can of beer... take steak out of freezer.

Quote: Face

Maybe I've asked this before, but still having problems...

Does flash thawing meat ruin it?

I don't really know. But then I defrost frozen meats in the fridge most of the time. For bigger pieces, big for me, it takes about 2 days. If I'm rushed, I'll leave the meat, packaged, in the counter for a few hours and then put it in the fridge. That takes 12 hours or so.

I've defrosted sausages in the microwave and they were fine, FWIW.

IN other news, I'm making koshari next weekend. It's going to be a lot of work.

Frist there are four ingredients to cook separately: rice, pasta, chickpeas and lentils. Next there's the need to peel, core and seed tomatoes. Then comes cooking the tomatoes and mashing them in the pan to make the sauce. Finally I may add a garlic sauce (and maybe not). This in addition to cooking a bunch of onions until they begin to brown.

I'm getting tired just thinking about it.

Quote: Nareed

Frist there are four ingredients to cook separately: rice, pasta, chickpeas and lentils.

Its that "separately" that does me in.

Quote: Face

Maybe I've asked this before, but still having problems...

Does flash thawing meat ruin it? I don't plan jack so all my meat is frozen when I'm hungry. To thaw it, I fill the sink with hot water and toss it in. Even if it's a whole hen, it's thawed within the hour. Pretty handy.

Try thawing in cold water. It really doesn't take much longer.