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cindy22

instant noodle eaters...and that sesame oil packet

I always taste the oil in that little packet. Half the time it is just tasteless oil, so I discard it. Especially if it's in one of the more obscure of the million types in the Asian store.

lotsa cherries

Yes, been cooking in a bit of cherry juice and saving in the fridge for mostly Greek yogurt topping. Havent added any pectin. I am not a canner. That gets too close to hoarding for a family of one! Good thing cherries are seasonal. If only peaches were better this year, now that could be a diversion.

Bulgur cooking technique

I just cover the dry bulghur by about 1" of super hot tap water (ours is good) and let it sit for a couple of hours. Then I turn it over into a strainer and let it sit 'til the excess has run out. Ready to use. Perfect texture.

In Search of A Good French Coffee Maker

French press and French Market coffee are the only way to go for me.

Has anyone tried making corn crepes?

Joyyy, you're a genius. Think I'll try with masa as well. Dueling crepe pans.

Has anyone tried making corn crepes?

Yes, I want to be able to hold and fill and roll to eat by hand or fill and roll, and top with a sauce. And, I'd like to be able to make a batch, and have some for the next day out of the fridge. Soft, like a crepe, not hard and crackly like a leftover corn tortilla. Perhaps, though, that is the nature of corn itself. Cornbread is always hard out of the fridge.

Has anyone tried making corn crepes?

Yes, I want to be able to hold and fill and roll to eat by hand or fill and roll, and top with a sauce. And, I'd like to be able to make a batch, and have some for the next day out of the fridge. Soft, like a crepe, not hard and crackly like a leftover corn tortilla. Perhaps, though, that is the nature of corn itself. Cornbread is always hard out of the fridge.

Has anyone tried making corn crepes?

Yes, I want to be able to hold and fill and roll to eat by hand or fill and roll, and top with a sauce. And, I'd like to be able to make a batch, and have some for the next day out of the fridge. Soft, like a crepe, not hard and crackly like a leftover corn tortilla. Perhaps, though, that is the nature of corn itself. Cornbread is always hard out of the fridge.

Has anyone tried making corn crepes?

Does anyone else have this duplication problem, whether it's a question or a comment? And yes, I'm only submitting once.

Has anyone tried making corn crepes?

Does anyone else have this duplication problem, whether it's a question or a comment? And yes, I'm only submitting once.

Has anyone tried making corn crepes?

Does anyone else have this duplication problem, whether it's a question or a comment? And yes, I'm only submitting once.

Crystal/Cellophane/Mung-Bean Noodles TOO AL-DENTE

I have noticed s difference in the long, dried stringy ones being chewy and the small, smooth bundled ones being slippery and soft.

Crystal/Cellophane/Mung-Bean Noodles TOO AL-DENTE

I have noticed s difference in the long, dried stringy ones being chewy and the small, smooth bundled ones being slippery and soft.

Crystal/Cellophane/Mung-Bean Noodles TOO AL-DENTE

I have noticed s difference in the long, dried stringy ones being chewy and the small, smooth bundled ones being slippery and soft.

Wheat Berries

Sorry, the smart phone is not so smart, and neither is the user!

Wheat Berries

Sorry, the smart phone is not so smart, and neither is the user!

Wheat Berries

Sorry, the smart phone is not so smart, and neither is the user!

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

how much cream cheese is too much?

I think half of America is on a pseudo diet. They like to order fattening things and scrape half of it off. They should tear the bagel in half, too. Or would that be a quarter?

what to do with leftover lettuce?

I like to stir fry it very quickly and use it as a bed for steamed or fried chinese dumplings.

Pepper grinding---is it always right?

I bought a very nice used Perfex pepper grinder on Ebay, and it evoked a little debate in my household. The grinder is the type with a handle to turn, and when you turn this one to the left, it grinds very smoothly, and produces a fine grind of pepper.
When you turn it to the right, it is much more difficult to turn, requires two hands, and produces a rough, inconsistent grind of pepper.
I am familiar with the adjustment on the bottom to change the grind, but I'm just using it as it was set when I received it. I have always been of the mind that grinders always turn clockwise. Anyone happen to have an instruction manual for Perfex? Or an opinion?

I used to love strawberries.

I know there is a glut of strawberries out there this year again. There are so many that they are actually destroying some crops, instead of spending the money to pick them. And, the prices are VERY cheap. But...I have noticed, no matter how ripe and beautiful they are, unless they are almost rotten, they are not sweet, and basically have no flavor. I will not even eat them raw, even though I keep buying them and trying them, I end up cooking them down for jelly. Anyone else agree?

Help with lamb roast!

I have a small 2.5 lb lamb shoulder roast. I'm going to grill it. First....the net on it is quite small gauge, not like butchers twine( whichi do not have, so I can't rewrap), is this going to be fine left on? Or will it permanently imbed itself and make the outside inedible? Seems like I've had that happen before long ago, and I'm paranoid. Is this something I should cook medium rare and slice? Thanks!

Mary Mahoney's report card

To sum it up---after writing a long review, then accidentally deleting it----food was great, nicely seasoned, unique preparations, not run of the mill. We had the St patricks and a seafood platter. Bread was fabulous, and Bread pudding was even more fabulous.
The staff was super friendly, and Robert Woods, our waiter, was great.

Mary Mahoney's

Stopping in Mary Mahoney's for dinner tomorrow nite, on the road to Florida. I know nothing about it, just that my boyfriend really likes it. Any recommendations?

Interesting eats off I10...

I'll be traveling from Houston to gainesville fl. next week and would love to have an idea of some good places to eat along the way. It's all I10. Of course there'll be some quickie stops, but we'd also like to spend the nite somewhere with a great, unique dinner in mind. Somewhere further than new Orleans.

lotsa cherries

I recently purchased a cherry pitter and have been pitting for a couple of weeks. Where has this been all my life? Cherries are not big in Texas, so I never bought fresh to cook with, just for snacking. However the cherries in the stores this year seem especially good, so I have been buying and pitting. I would love to make a cherry upside down cake with chocolate batter, but can't seem to find a recipe. Shouldn't be that hard, but I'm not much of an improvisational baker. (?) This was just a cake idea in my head. Anyone made anything like this? With the cherries on the bottom and the batter poured on top, and fresh cherries only, none of that pie stuff. Yuck. Thanks! Or...any unique cherry recipes. No more muffins and such...

israeli couscous curiosity....

No matter how I have prepared israeli couscous, it tastes musty and like plastic. I have sauteed veggies and added nuts and used broth, salted well, and it still tastes the same. I have tried 2 different brands, one toasted, and all from a popular mediterranean food store, so I know they're 'fresh'. I've also pre-sauteed all the ingredients before adding the broth. I love the texture, but can't get past that plastic/rubber packaging flavor. Anyone else have a similar result?

Help! Impromptu dinner party!

Through no fault of my own, a casual get together with 4-5 people has change to possibly 7-8. I need some ideas for basically a one dish main course, cold or hot. Could be a pasta salad.... I can throw together a green salad if necessary to accompany another idea. Must also be not too expensive, and the time I have to prepare this is 1.5 hours! The time is really the clencher. BTW...Rotisserie chicken has been overplayed at our house. Thanks!

Has anyone tried making corn crepes?

I would like to make crepes from corn meal or masa or arepas flour (preferably one of the two with the lye(lime) undertones. I would like a thinner, more pliable product to roll. I find corn tortillas are impossible after refrigerating, and just too thick. I'm not trying to replicate the taste, but lend a hint of the corny flavor to a crepe-like product. Any ideas?

Rotisserie chicken debate

I am having a little debate with a friend over the nutritional values of store-bought vs made-at-home rotisserie chicken.
I'm referring to Ronco/George Foreman type home models.
There really isn't much cost difference, but I think there's a nutritional difference. He thinks it's a waste of time to cook them at home. Anyone?

How long do you cook your sea bass?

I have always preferred chilean sea bass cooked in a saute pan on low for about 20 minutes. I like the texture and the fact that it oozes out all that 'buttery" oil, but remains moist, browns nicely, and acquires quite a different texture. Am I totally breaking all the rules, does anyone else do this, or is it an acceptable practice? The size filet I'm referring to is approximately 1.5" thick, 6" wide, cut in a 1.5 " 'slice'.

Going Greek---melting cheese advice

Can anyone tell me if there are differences in the ways to cook Kasseri, Kelifatori, or Halloumi to achieve a melted stringy, gooey cheese?
I have only had the Kelifatori at a restaurant, and it was flambe'd with 151 rum and a squeeze of lemon. It was stringy and gooey, like queso flameado.
I bought some Kasseri yesterday, and am curious if it will melt
as well, as opposed to cooking like a 'slab' of cheese.
I have watched some videos on the internet, but it seemed like all of them ended up with that 'slab' effect.
Any advice on this would be great!

Egg drop soup-simple, yet mysterious

I love egg drop soup. I've made it at home plenty of times. However, all the egg drop soup from restaurants differs from mine in three ways, so I have questions....All the restaurants' egg drop soup has an exact yellow color, hardly ever differs. All the soups' broth are the exact flavor. Finally, all the soups' texture are the same thickness. I haven't been able to duplicate this, and it seems to me this would be indicative of their using a certain universal (egg drop) broth mix, perhaps a dry mix with a certain coloring agent, and a certain thickener (I've tried cornstarch, not the right one).
Surely someone knows the answer to this. Help!

SOUP ENLIGHTENMENT

I've been making a big pot of soup every Sunday for a few weeks now. My goal is to lose weight (so my soups must be very low or fat-free) and also save money by taking the soup to work for lunch several days thru the week. I'm just getting tired of the same old veggie/meat or bean combinations. Anyone make a low-cal soup that has perhaps a unique grain, bean or vegetable base?
I'm all for vegetarian ones, too.

goat's milk gravy!???

I'm teaching a friend how to make chicken fried steak. So...I forgot she's allergic to cow's milk, and we have to make the cream gravy with goat's milk. Hmmm, think it'll be good? Should I dilute it a bit? Surely some of y'all out there have done this!??? I guess while I'm at it, I do flour/egg/flour. Any comments?

english peas advice

Down here in Texas, it's rare to find freshly shelled english peas. I did, however, at the Asian supermarket, of all places. They seemed very fresh, average size (not petite), and smelled very 'green'. I boiled them, then I boiled them some more. Don't laugh...after about an hour they were still very al dente. Is it me, or the peas? I have only had this experience with some old hard dried beans before. I promise you, these were not dried. Help!
Fortunately, they were cheap, but I still have two bags left that I put in the freezer, and I'd like to put them to good use. Thanks!

Xmas party food

I'm sure I'll get lots of suggestions....for years now I have "helped" a friend throw a xmas party for approx 100 people. By "helped", I mean I am the kitchen coordinator and 'clean up as you go along' crew, and direct all the guests where to put their dishes. I do all the work and cooking and she does all the socializing. Got any friends like that? Basically she always tells everyone to bring what ever they'd like, and I make a lot of casseroles and chicken wings, things that go a long way.
So...there are no giant dishes of anything, just a giant potluck of sorts with me making some main things. She collects thru the months....like this time she's collected about 20 lbs of chicken breasts for me to use. They also fry a turkey, which makes a big mess during the party.
Any suggestions? I'm tired of the same old things. The other thing is, sometimes this food sits around for hours getting picked over until people get good and drunk, then they devour it. Thanks!

Granola frustration!

I swear I thought I saw a post on here tonight or a link about granola, but now I can't find it anywhere. I went to the website to purchase it, got interrupted, then my computer went down and I... More