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Old 10-02-2004, 03:22 PM   #11
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Love them all! Yakuta, I'm cir from the other food board, and have used your advice often. Still haven't gone to Chicago to check out your recommendations, but went to Madison last week and feasted at an Indian buffet! Curry is what I did with my overage from the veggie garden this year -- sauteed the vegs, seasons with all the curry type spices I have (including the black mustard seeds you advised me on), added some water (not a lot) and froze. Been using them here and there, adding a bit of meat or not, thickening or not, etc. The last batch will be added to coconut milk, chicken broth, and shrimp for a rich soup. Will definitely repeat that one!

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Old 10-04-2004, 02:00 PM   #12
Head Chef
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Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Hi Cir, sorry did not recognize you by the new name :-). Glad to know you are still here and look forward to all the wealth of information you normally share.

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Old 10-15-2004, 01:26 PM   #13
Executive Chef
Join Date: Oct 2004
Posts: 4,357
Hi, Clare.

Let's see. One tip... If you don't have a rotisserie & want to cook a chicken, set the chicken on a bundt pan. The bundt pan will also catch the drippings/juices.

Another little trick (not for cooking): To light your candles, use an uncooked spaghetti strand instead of a match. You won't burn your fingers & you can light several at one time.

Sometimes I enjoy using a slow cooker. You can make big batches of food (like a roast), & not have to hover over the oven. You can use the leftovers (roast beef/chicken/meatball/chili etc.) for sandwiches or add to a pasta dish.
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Old 10-15-2004, 02:00 PM   #14
Senior Cook
Join Date: Aug 2004
Location: Long Island, New York, USA
Posts: 485
Take the time to visit your supermarket online if they have a website. My supermarket changes its flyer on Saturdays. I make my list of food (I shop on SUNDAYS) and visit the website on Saturday, and alter my list according to their specials for my shopping the next day.
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Old 10-15-2004, 04:11 PM   #15
Sous Chef
Join Date: Aug 2004
Posts: 843
Claire = Cir! Good to see you on this board.

If you didn't know, I'm psiguy from the other board. I added a second Y to my knick. I thought I would food everybody, but they saw right through my ruse.

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