02-28-2009, 05:01 PM
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#81
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Powerplay Quarterback
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Just stumble upon this site:
http://www.cookingbynumbers.com/
I'm really excited to use it. As a student who can barely afford groceries this is usually how I cook anyways. Find a couple ingredients in the fridge and then google said ingredients for recipes. This looks way easier, and should add some variety while allowing for less grocery shopping. Anyone else used it before?
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Quote:
Originally Posted by Temporary_User
Reading the thread title, I simply assumed that Jpold and Jroc came out of the closet and have a love baby together.
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02-28-2009, 05:07 PM
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#82
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Franchise Player
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Quote:
Originally Posted by GreenTeaFrapp
Here's an excellent site for cooking ideas. No recipes but I think you can improvise based upon the pictures.
http://thisiswhyyourefat.com
Here's an Ottawa contribution.
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Pizza with gravy? Damn that looks good. 
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02-28-2009, 05:54 PM
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#83
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Loves Teh Chat!
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Quote:
Originally Posted by iggypop
Just stumble upon this site:
http://www.cookingbynumbers.com/
I'm really excited to use it. As a student who can barely afford groceries this is usually how I cook anyways. Find a couple ingredients in the fridge and then google said ingredients for recipes. This looks way easier, and should add some variety while allowing for less grocery shopping. Anyone else used it before? |
I just tried it and all I really got was various combinations of eggs.
Nice.
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02-28-2009, 06:02 PM
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#84
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Guest
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^^^^And it looks like I'm Having Apple Crumble for dinner...
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02-28-2009, 06:30 PM
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#85
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Basement Chicken Choker
Join Date: Jan 2007
Location: In a land without pants, or war, or want. But mostly we care about the pants.
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Quote:
Originally Posted by Puxlut
^^^^And it looks like I'm Having Apple Crumble for dinner...
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You say that like it's a BAD thing!
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Better educated sadness than oblivious joy.
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02-28-2009, 10:59 PM
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#86
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Lifetime Suspension
Join Date: Sep 2008
Location: , location, location....
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Quote:
Originally Posted by GreenTeaFrapp
Here's an excellent site for cooking ideas. No recipes but I think you can improvise based upon the pictures.
http://thisiswhyyourefat.com
Here's an Ottawa contribution.
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Nothing new, I had that at a british mess in 1993, only it was greasier, and the fella serving it had open scabs on this arms
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02-28-2009, 11:45 PM
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#87
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Franchise Player
Join Date: Apr 2004
Location: Calgary
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Quote:
Originally Posted by ok, ok,....I get it
Nothing new, I had that at a british mess in 1993, only it was greasier, and the fella serving it had open scabs on this arms
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You were served Gravy Pizza by Boy George?
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03-02-2009, 11:01 AM
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#88
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Franchise Player
Join Date: Aug 2005
Location: Calgary
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Alright, probably a stupid question but here goes anyway.
How long do eggs (raw still in shell) keep in the fridge?
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MYK - Supports Arizona to democtratically pass laws for the state of Arizona
Rudy was the only hope in 08
2011 Election: Cons 40% - Nanos 38% Ekos 34%
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03-02-2009, 11:06 AM
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#89
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Lifetime Suspension
Join Date: Sep 2008
Location: , location, location....
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Quote:
Originally Posted by Biff
You were served Gravy Pizza by Boy George?
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meh, I thought all the Birts were fags
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03-07-2009, 05:34 PM
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#90
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Lifetime Suspension
Join Date: Aug 2005
Location: CP House of Ill Repute
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Has anyone ever tried Shirataki noodles? I read about them in this month's Men's Health. They seem like an awesome food. Almost zero calories, high in fiber and filling while they have no flavour.
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03-07-2009, 06:46 PM
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#91
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Franchise Player
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Anyone got a good recipe for chicken cacciatore?
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03-07-2009, 07:08 PM
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#92
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Backup Goalie
Join Date: Mar 2006
Location: Calgary
Exp: 
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Quote:
Originally Posted by mykalberta
Alright, probably a stupid question but here goes anyway.
How long do eggs (raw still in shell) keep in the fridge?
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It really depends on the eggs... so many different variables, there's not really one rule of thumb.
The good thing is that it's really easy to tell if eggs are still good -- just lower them into a bowl with cold water. If they float, they're bad and need to be tossed. If they sink to the bottom, they're fine. If they touch the bottom but stand up on end, they're good for baking or hard-boiling.
More here: http://whatscookingamerica.net/Eggs/EggsFloat.htm
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03-07-2009, 07:11 PM
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#93
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Atomic Nerd
Join Date: Jul 2004
Location: Calgary
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I've never made a pot roast before, does anyone have a good recipe or ideas for making a good gravy to slow cook it in?
I like watery gravies with lots of beef fat. Sort of like a Philly Dip.
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03-07-2009, 07:24 PM
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#95
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Franchise Player
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Quote:
Originally Posted by redforever
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Have you tried those though?
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03-07-2009, 07:36 PM
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#96
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Franchise Player
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Quote:
Originally Posted by oilers_fan
Have you tried those though?
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The second recipe, yes. That is Kevin's from Closet Cooking. You really should take a look at his blog, Closet Cooking. Year and a half ago, he could basically make sandwiches, now he is almost ready to tackle anything.
I havent tried the first one but it is Giada's and most of her stuff is good.
Edit: I should mention that I don't use chicken legs though. I use a combo of boneless skinless thighs and breasts.
Last edited by redforever; 03-07-2009 at 07:39 PM.
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The Following User Says Thank You to redforever For This Useful Post:
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03-07-2009, 07:38 PM
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#97
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Franchise Player
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I would rather Giada come and cook it for me, but I might give it a shot.
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03-07-2009, 07:43 PM
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#98
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Franchise Player
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Quote:
Originally Posted by oilers_fan
I would rather Giada come and cook it for me, but I might give it a shot.
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The key to the recipe turning out is the simmer process, that is once you have prepared your sauce and return the chicken back into it.
Then you simmer. Simmer is a slow process. If you try to hurry simmer, you end up with food that has not had enough time to develop the rich or deep flavors of the recipe OR you end up with tough food.
And most of these type of recipes, including stews, goulashes, even chilis etc, their flavor improves the next day.
So you could make this the day ahead and rewarm the next day. Just make sure that when you rewarm, it is done very slowly.
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03-08-2009, 04:22 PM
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#99
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Crushed
Join Date: Jul 2005
Location: The Sc'ank
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I just tried one of Giada's recipes for Sundried pesto and it is awful. I can't figure out if it's my fault or what, but it smells awful, looks awful, tastes awful.
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-Elle-
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03-08-2009, 04:59 PM
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#100
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Atomic Nerd
Join Date: Jul 2004
Location: Calgary
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Lately I have been making non-fried Microwave Potato Chips that I have been playing around with to get right. This started when one night I had a craving for chips but was too lazy to go out in the snow to buy any.
I just sliced some potatoes really thin and either spread a little margerine on one side or if I'm lazy just a little PAM cooking spray on them and then I put them on a rack with sea-salt and freshly cracked tellicherry pepper and microwave on high for 12-14 minutes and take them out just as they brown (can burn easily past this point, just like microwave popcorn).
They are thicker than normal chips and not as crunchy as they have no oil but are still crisp and tasty more like crackers and taste more homemade like slices of baked potato that are dry and crisp with skin on. Good for dipping or anything else.
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