Cooking thread

Discovery: Special K and milk. No cooking!! Even I can't foul it up. Two ingredients, a bowl, a spoon. Seems great.

However, for meat that is really tough, I've heard you can marinade it and that most marinades are nothing but vinegar with adjectives and decorations. Can I simply use the same vinegar that sells for about two bucks a gallon and just says 'vinegar' without any of this balsamic or red wine nonsense.

Quote: Nareed

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

In the end I couldn't quite decide whether I finished the koshari, or it finished me.

The cooking per se wasn't so much of a problem as was the amount of dish washing required: several pots, one pan, lots of bowls, the cutting board three times, assorted utensils and one pasta strainer.

If I like this, I'm going to cook plenty of chickpeas and lentils in advance and freeze them for future use. That leaves just three things to make rather than five. I may freeze some rice, too.

Quote: Fleastiff

Discovery: Special K and milk. No cooking!! Even I can't foul it up. Two ingredients, a bowl, a spoon. Seems great.

However, for meat that is really tough, I've heard you can marinade it and that most marinades are nothing but vinegar with adjectives and decorations. Can I simply use the same vinegar that sells for about two bucks a gallon and just says 'vinegar' without any of this balsamic or red wine nonsense.

Marinades don't tenderize meat. You have to either cook it a long time in liquid or use a tenderizing agent, which is only good for meat that's sliced relatively thin as opposed to a thick roast.

I'll post the recipe for koshari later in the week. However, I won't post what I did, but rather what I should have done. For one thing, I shouldn't have used cloves in the spice mix. Oh, I tasted it, and I tasted the sauce as it cooked, and everything seemed ok. But eating the actual dish it's a little too sweet. It also has cinnamon and cardamom, and that's a lot of sweet spices. Other than that, it was really good.

I'm making the olive oil garlic lime pasta again this weekend, except without broccoli. Instead I'll add some ground beef and cabbage.

Everyone remember my latest culinary efforts?

Among the other ingredients I used I also used some Kim Chi stuff. It lowered the liquid level beneath the kim chi level and so there is now some mold growing on the exposed kim chi. Can I just scoop it out and use the kim chi that was not exposed to the air? It was a pretty full jar and I don't want to just throw it out, as if I were rich.

Q: Mr. Pew ... I've not heard from you as to the financial details of your offer or where you are located.

Quote: Fleastiff

Everyone remember my latest culinary efforts?

Among the other ingredients I used I also used some Kim Chi stuff. It lowered the liquid level beneath the kim chi level and so there is now some mold growing on the exposed kim chi. Can I just scoop it out and use the kim chi that was not exposed to the air? It was a pretty full jar and I don't want to just throw it out, as if I were rich.

Q: Mr. Pew ... I've not heard from you as to the financial details of your offer or where you are located.

Well.. I'm in Rhode Island (No, it's not part of New York) but after reading your latest post I...I...think I'll just stay fat. Better to just take a quick heart attack than the agony of ptomaine. Thanks anyway.

Quote: pew

Quote: Fleastiff

Everyone remember my latest culinary efforts?

Among the other ingredients I used I also used some Kim Chi stuff. It lowered the liquid level beneath the kim chi level and so there is now some mold growing on the exposed kim chi. Can I just scoop it out and use the kim chi that was not exposed to the air? It was a pretty full jar and I don't want to just throw it out, as if I were rich.

Q: Mr. Pew ... I've not heard from you as to the financial details of your offer or where you are located.

Well.. I'm in Rhode Island (No, it's not part of New York) but after reading your latest post I...I...think I'll just stay fat. Better to just take a quick heart attack than the agony of ptomaine. Thanks anyway.

Ptomaine racks up a bill of about forty grand and gives you lots of warning... heart attacks are far worse.
Why would I ever think that Rhode Island was part of New York State?
I'm marooned in the boondocks of Florida right now, so Rhode Island is geographically inconvenient for hitchhiking or riding the rails since the nearest making up yard is well north of Tampa.

I'm thinking of trying Kombucha.... its some type of tea or fungus thing. I don't know. Sounds Japanese, might be Hare Krishna.

Quote: Fleastiff

Everyone remember my latest culinary efforts?

Among the other ingredients I used I also used some Kim Chi stuff. It lowered the liquid level beneath the kim chi level and so there is now some mold growing on the exposed kim chi. Can I just scoop it out and use the kim chi that was not exposed to the air? It was a pretty full jar and I don't want to just throw it out, as if I were rich.

Q: Mr. Pew ... I've not heard from you as to the financial details of your offer or where you are located.

I think I would throw out the kim chi and eat the mold.

Quote: petroglyph

Quote: Fleastiff

Everyone remember my latest culinary efforts?

Among the other ingredients I used I also used some Kim Chi stuff. It lowered the liquid level beneath the kim chi level and so there is now some mold growing on the exposed kim chi. Can I just scoop it out and use the kim chi that was not exposed to the air? It was a pretty full jar and I don't want to just throw it out, as if I were rich.

Q: Mr. Pew ... I've not heard from you as to the financial details of your offer or where you are located.

I think I would throw out the kim chi and eat the mold.

That seems strange to me. Kim Chi is sort of a fermented cabbage that is rather spicy and similar to our cabbage or cole slaw.It is supposedly very healthful and far preferable to the mold which I have no way of identifying or typing or even culturing on agar-agar.