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10-20-2007, 04:38 PM
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Re: The Art of Cooking
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Originally Posted by Anderson
My mother has gone Germany so I have no woman to cook for me when I'm back home, it sucks.
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get married.
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10-21-2007, 12:48 AM
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Re: The Art of Cooking
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Originally Posted by Anderson
My mother has gone Germany so I have no woman to cook for me when I'm back home, it sucks.
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time to learn how to cook. |
10-22-2007, 09:52 AM
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Re: The Art of Cooking
Pardon my ignorance but what are the physical manifestations of an egg that's done boiling? Cracks? I almost always play a guessing game. Sigh.
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10-22-2007, 09:54 AM
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Re: The Art of Cooking
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Originally Posted by sally
Pardon my ignorance but what are the physical manifestations of an egg that's done boiling? Cracks? I almost always play a guessing game. Sigh.
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There are none. Don't look for cracks  Use an egg-timer, or time it yourself. About 10 mins in boiling water should be ample, but it depends how you like your yolk |
10-22-2007, 10:07 AM
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Re: The Art of Cooking
My baby brother calls them jumping eggs. 'Cause they jump up and down in the water when they're boiling, he says.
He also says making coffee is like making rain. 'Cause it filters through and drips down. 
 
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10-22-2007, 10:13 AM
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Re: The Art of Cooking
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Originally Posted by sally
Pardon my ignorance but what are the physical manifestations of an egg that's done boiling? Cracks? I almost always play a guessing game. Sigh.
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I usually wait a few minutes after it cracks to take it out... I don't think it can be overcooked but it sure is nasty when it's runny and undercooked
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10-22-2007, 11:41 PM
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Re: The Art of Cooking
Anyone have any quick and easy recipes using chicken breast? I've made sandwiches and fajitas/enchiladas so anything other than that.
Emphasis on the "easy"... I'm not gonna go out and buy 10 kinds of fresh herbs and seasoning, just the basic stuff i already have. Thanks.
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10-23-2007, 01:44 AM
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Re: The Art of Cooking
stick it inder the grill with lumps of real butter on top, salt and black pepper.
I made chocolate biscuits the other day 
I've recently developed a love for cous cous with roasted vegetables
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10-23-2007, 10:25 AM
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Re: The Art of Cooking
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Originally Posted by Caribbean_Pirate
just the basic stuff i already have. Thanks. |
What kind of basic stuff do you have? What's basic for some may not be basic for others donchaknow 
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10-23-2007, 03:35 PM
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Re: The Art of Cooking
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Originally Posted by Caribbean_Pirate
Anyone have any quick and easy recipes using chicken breast? I've made sandwiches and fajitas/enchiladas so anything other than that.
Emphasis on the "easy"... I'm not gonna go out and buy 10 kinds of fresh herbs and seasoning, just the basic stuff i already have. Thanks. |
do you have any cumin?
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10-23-2007, 03:37 PM
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Re: The Art of Cooking
 I am on a diet.
I miss the fat life.
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10-23-2007, 03:41 PM
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Re: The Art of Cooking
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Originally Posted by sally
Pardon my ignorance but what are the physical manifestations of an egg that's done boiling? Cracks? I almost always play a guessing game. Sigh.
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It's called experience. Works for me Cracks work too
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10-23-2007, 11:16 PM
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Re: The Art of Cooking
Quote:
Originally Posted by sally
Pardon my ignorance but what are the physical manifestations of an egg that's done boiling? Cracks? I almost always play a guessing game. Sigh.
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Depends on whether you want it hard-boiled or soft-boiled. The cracks aren't a sure sign either. Sometimes you'll have small bits of solidified egg-white floating about in the pot, and that just means it cracked a bit early.
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10-23-2007, 11:45 PM
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Re: The Art of Cooking
Quote:
Originally Posted by Caribbean_Pirate
Anyone have any quick and easy recipes using chicken breast? I've made sandwiches and fajitas/enchiladas so anything other than that.
Emphasis on the "easy"... I'm not gonna go out and buy 10 kinds of fresh herbs and seasoning, just the basic stuff i already have. Thanks. |
What do you define as quick and easy?
Never tried this but mum used to make it.
Either fry or boil the breast till it's cooked. Chop it into bit-size pieces.
Then add some day-old rice [not Basmati] into the [big] fry pan, whip in some tomato sauce [Ketchup], fry it all, and voila.
Like I said I haven't tried it, but it seemed like a simple dish and always tasted yum.
Suffice to say I don't think this 'dish' has a name. It's just one of those, "What do I do with all of this left-over chicken and or rice?" kind of meals.
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10-24-2007, 01:06 PM
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Re: The Art of Cooking
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Originally Posted by hijabihoodlum
how come whenever i make white korma chicken (with yogurt), the yogurt slightly curdles? any advice? i use: ghee, ginger and garlic paste, lemon juice, onions, and obv. the powder. i can see how the lemon juice might do it, but you're supposed to put that in.  |
Just like foozball said, whisk the yogurt before putting it in. It homogenizes the yogurt and breaks it down a little. Also, add a spoon or two at a time, incorporate it and cook it down for a minute, before adding the next spoon.
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