"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > The Back Porch > Off Topic Discussions
Click Here to Login
Thread Tools Display Modes
Old 07-07-2005, 01:48 AM   #1
Head Chef
htc's Avatar
Join Date: Sep 2004
Location: USA,Oregon
Posts: 1,302
Smile Do you ever do this?

I went to make some chicken and wild rice soup, I only wanted to make a small batch, but as I cooked 1 cup of wild rice, added the meat of 3 chicken quarters, stock and veggies, it turned into a HUGE pot! I usually don't make my chicken soup from a recipe, so this always happens.

What do you make that goes out of control and you end up with a lot more than you intended?


htc is offline   Reply With Quote
Old 07-07-2005, 02:54 AM   #2
Head Chef
tweedee's Avatar
Join Date: Aug 2004
Location: Southeast, Kansas
Posts: 1,148
When cooking rice always remember that when cooking it swells so cook less

"Experience is the name everyone gives to his mistakes."

tweedee is offline   Reply With Quote
Old 07-07-2005, 03:42 AM   #3
Master Chef
luvs's Avatar
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i do that w/ pasta. i'll put in like one 1/16th of a tsp. of pasta and end up w/ 8 cups of cooked pasta.
seriously, some pasta swells up so much. i put in what looks like 2 oz. of angelhair and end up w/ enough for at least 2 meals and often 3.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 07-07-2005, 07:18 AM   #4
Assistant Cook
SousWee's Avatar
Join Date: Jul 2005
Location: Chicago
Posts: 44
I cook for 300 people every night, and I'm bad with pasta too. You can't imagine the mountains of pasta I have left over sometimes
"Isn't it a pity, isn't it a shame, how we break each others hearts and cause each other pain" George Harrison
SousWee is offline   Reply With Quote
Old 07-07-2005, 07:58 AM   #5
Head Chef
mrsmac's Avatar
Join Date: Jul 2005
Location: Sydney Australia
Posts: 1,645
My dog is handy for those too much pasta nights!! Also since my mum died my dad is on his own so i give him leftovers.
Actually he is starting to get interested in cooking now so I told him about this forum today and he is keen to have a look.
mrsmac is offline   Reply With Quote
Old 07-07-2005, 09:23 AM   #6
Senior Cook
bknox's Avatar
Join Date: Jul 2005
Location: Cicero, IL, but my heart is in Virginia where my family lives.
Posts: 417
Big Batches

My brother and myself wanted to make mustard last summer for a dinner we were preparing. As we adjusted the recipe and added ground mustard, vinegar etc., it grew. As the liquids soaked into the powder, it grew. Because it seemed to get bitter as it sat we would add sugar and wine and it grew some more. We ended up with about a quart and a half of mustard. About 5 pints more than we needed. We used it for months although I felt the recipe was so so.

If anybody has a good recipe for a brown or stone ground mustard I would appreciate it. We also like horseradish mustard. I purchased some 'Real Hot" mustard in Toronto CA from a mustard maker at the St. Lawrence Market (Kozlik's Gourmet Mustards, formally Mustard Makers, I think) and it sparked the notion we could make some ourselves.

If you ever get to Toronto, make sure to visit the St. Lawrence Market. It is a paradise for foodies. Anything you could imagine from fresh meats and seafood to 20 or so types of rice and 20 or so types of olives, jerkies, sausage, smoked, specialty just about anything. Now I want to go back and visit.
Bryan Knox
What if the the Hokey Pokey IS what it is all about?
bknox is offline   Reply With Quote
Old 07-07-2005, 11:46 AM   #7
Head Chef
kyles's Avatar
Join Date: Dec 2003
Location: UK
Posts: 1,181
Send a message via MSN to kyles
Since I started my healthy eating plan, my portion control and amounts I cook have become a lot better. Previously my husband used to joke that he was going to go out in the streets to invite in passers by!!! Soup and casseroles are my classics for going over the top with amounts.
kyles is offline   Reply With Quote
Old 07-07-2005, 11:49 AM   #8
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,332
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
LOL.. I don't cook for two I cook for 20, when it comes to soups and pasta sauces! lol
pdswife is offline   Reply With Quote
Old 07-07-2005, 11:55 AM   #9
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
I sometimes have trouble with pasta too. I know that one cup of uncooked rice becomes 3 cups cooked, so I don't have a problem with that anymore, but I do still overdo it with the pasta.

Barbara L is offline   Reply With Quote
Old 07-07-2005, 04:24 PM   #10
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,372
wow, I am so happy to be in this good company I really thought I was the only one who could start out with the idea of soup for two and end up ladeling it out on a street corner Pasta, I seem to be ok with but soups I end up with an empty kitchen and refrigerator..Plus the guys at the super market seem to know from my basket it's soup day and really give me the royal treatment

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:46 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.