Fun Stuff > CHATTER
A Cooking Thread?
Barmymoo:
They go a bit slimy, but if you're cooking them I can't see why that'd be a problem. Which reminds me, I have some mushrooms to use up. Need to think about what I can use them for...
Lines:
--- Quote from: Bluesummers on 18 Feb 2013, 17:11 ---I didn't realize that goulash had a specific method...I thought it was just some sort of macaroni with a bit of tomato base, and a lot of meat. Then again, I have no real knowledge of any culinary heritage from my family, except for a few recipes for Lefse.
--- End quote ---
I've had it a few different ways, so I think it depends on what region of Europe the recipe originated. And of course I do things slightly different from the recipe I have because it's from the 40s at least...
Zingoleb:
i was looking up how to cook frozen stuffed clams and found this gem:
Frozen clams are relished only when served warm and there goes three different ways to cook them. You can go either for your oven, depend on your grill or simply make use of your time and end up with microwaving it. However, to microwave seafood stuffs like frozen clams, you should be sure of the density of the food and the quantity as well. To cook 3 frozen clams at a time, turn your microwave timer to 2 minutes and 30 seconds for a complete meal ahead to roll on your platter.
Welu:
What is the longest someone here would keep something frozen? My Mammy wouldn't freeze anything longer than a month, especially cooked foods or chicken, but some stuff she'd chance maybe a couple weeks more. I just do what she says and it hasn't let me down yet.
Redball:
Here's what the U.S. Food and Drug Administration has to say about keeping frozen food.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version