Fun Stuff > CHATTER
Help me learn to cook dinner
Professor Snuggles:
Garlic powder is not a substitute for real garlic. Like, not even almost. That's pretty much the worst idea I have ever heard.
Hat:
How long does garlic keep? If I tear off a clove and mince it, how long will the rest of it last? If the answer is "less than a week" is there a way to slow this process without drastically compromising flavour? One of the biggest handicaps to my desire to get really fresh with cooking is that a lot of fresh stuff will not get used by one single dude in a week and so I have to throw it out, wasting valuable money.
I have largely been using shitty prepackaged stuff for most of the things I 'cook' with, but am willing to change my ways if there are economically feasible ways to do so.
mietteissass:
True Chili does not need beans. In fact, if you enter a real contest and beans are in the chili, you will be looked down upon.
snalin:
--- Quote from: allison on 10 Mar 2009, 09:08 ---- 2 cups water + 1 tbsp butter/margerine to 1 cup rice. Rinse rice a few times. Boil the water and butter, add rice, cover, cook for 13-15 minutes. Let the rice rest for at least 5 minutes. Fluff and serve.
--- End quote ---
This depends on the kind of rice. Some kinds take 5 or less minutes to cook and taste like shit. I like the natural, "unpolished" kinds, most of them take about 20. Don't let the rice boil too hard, either, just simmer. The point is not to "cook" it, but rather to make it absorb all the water, until you sit back with rice only. The 2:1 water:rice formula is what you need to use, but I've never had any butter in the water. A bit of salt perhaps. All have their own tastes I guess.
--- Quote from: Hat on 10 Mar 2009, 10:20 ---Query: when you say "ground meat" what is the easiest way to do this. Do I need to buy it this way straight from my butcher? Can I just go to down on some chicken breast with a hammer and pulverise it?
--- End quote ---
You can usually get them in 200/250g packs at your local food store.
4 replies before I finish? You guys really want to give food advice.
pwhodges:
--- Quote from: Hat on 10 Mar 2009, 10:20 ---Query: when you say "ground meat" what is the easiest way to do this. Do I need to buy it this way straight from my butcher? Can I just go to down on some chicken breast with a hammer and pulverise it?
--- End quote ---
You buy it. In the UK it's called mince or minced meat (not mincemeat, which is different!). You can mince lumps of meat using a mincer, but I would only do that for meat that cannot normally be bought minced, such as bacon.
I mince bacon to make a meat loaf: minced beef, minced bacon, finely chopped (or coarsely minced) onion, some egg and oats to bind it, some seasoning (including paprika), then press into a loaf tin moderately firmly (not too hard - you don't want to make a brick) and bake (middling - say 180C). Eat sliced, warm with veg or cold with salad.
On chili - vegetarians often do Chili Beans without the meat. It's all good if you like it!
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