Fun Stuff > CHATTER
A Cooking Thread?
War Sparrow:
http://brooklynfarmgirl.com/2013/07/10/homemade-peanut-butter-cups/
They are identical in flavour to Reese's, and I made them today. Turned out better than my M&M's, at least.
mustang6172:
It was while sitting down to a dinner of chicken pot pie, I realized I forgot to add the chicken.
I've forgotten ingredients before, but never title ingredients.
LTK:
Everyone makes chili once in a while, right? Well, have you tried adding a stick of cinnamon to the pot while it's cooking? It's delicious! A teaspoon of ground cinnamon works just as well.
I've been making recipes from this food blog to my great satisfaction, but what I don't understand is why, in recipes with spinach, she usually uses frozen spinach. I don't know if the frozen spinach she gets is different from mine, but here the spinach is chopped finely and frozen in densely packed chunks, packaged in a cardboard box, and is almost entirely devoid of the taste of actual spinach. I've never made something with frozen spinach that tasted better because of it. Unless it's significantly worse than other frozen spinach I can't imagine why anyone would use it. Is it?
Welu:
I've taken to making pasta bakes all the time. They are easy and by loading up the pasta, it stretches for three meals. Starting to get a little bored.
Lines:
LTK, I will use frozen spinach for saag paneer only because you are supposed to squeeze as much liquid out of the spinach as possible and it's a whole hell of a lot easier to do with frozen than fresh. But I honestly hate the taste of spinach, so both kinds taste equally bad to me. My husband (who is the one that devours saag paneer) doesn't really care either way in regards to fresh or frozen, he just really likes spinach. So neither of us really seem to notice much of a difference, even though we have very different tastes.
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