Recent content by jfield

I would suggest you take dry beans, soak and cook them w/traditional spices and then use that in the recipe. Using the same water as the beans have been in is only a "no no" if you're trying to reduce sodium. After all, if that liquid were inedible or "bad" in some way, the beans wouldn't be...

Hi, here's a link to a basic recipe: Cooks.com - Recipe - Congri (Rice & Black Beans) And here's one to a series of videos that will walk you through the process. Making Congri: Cuban Rice & Beans Recipe | Expert Village Videos I've never made this before, but it sounds fantastic!

I hope that it will work out for you, as well. I know it can be frustrating to not have all the ingredients that you are used to working with, especially when you are really craving a "taste of home" :chef:

NYCGayTranslator It seems as though there are many people who have been bending over backwards to help you out, and you appear to be less than appreciative. Based on the list of ingredients that you gave us, you can make a ton of different types of dressing. You can go oil/vinegar/hoisin...

Just want to chime in and say that your reheated soup will never get above 212 degrees (give or take), F, because it's water-based. As long as the water is boiling, it won't go above that temp. Those carcinogens and what-not are generally formed at much higher temperatures--like when you...

Hi, Jeff G :) I would say that, generally speaking, there is very little chance of getting sick from undercooked egg whites, especially if you have a healthy immune system. If you're going to top a pie w/a simple meringue (uncooked) and have some concerns, use pasteurized eggs, just to be on...

Hi, guys! Weeping meringue is caused by the water in the egg whites leaching out. This happens when your whites aren't completely cooked all the way through. To prevent weeping, shrinking and all the other things that can go squirrely with meringue, start with a cooked meringue or "Italian...

Make sure when you reheat it to get it to at least 165 degrees for 15 seconds. I doubt you'll need the thermometer. "Really hot" should do it :chef:

I know that once they start to sprout, the composition of the potato changes, since now it's actively feeding little tiny growing plants. If the potatoes turn green, make sure you peel off all the green and even a little past it. That signals the presence of solanine, which can make you sick...

Thanks for all the warm welcome, guys! I think I will like it here:)

I know this is way out of date to help w/your question, but adding a touch of acid in the form of lemon juice or a light vinegar as well as the broth would be great (1/2 broth/1/2 wine or vinegar)

Generally speaking, you need 2 parts liquid to 1 part rice. So, for every cup of rice, use about 2 cups of water/broth.

Make a cassoulet! French for beans and meat in a pot lol There are lots of recipes out there for this dish, ranging from very involved w/ingredient and prep lists as long as your arm to short and sweet. Decide how much effort you want to put into it, and choose your recipe accordingly! You...

You can use them to make a sort of Tuscan hummus. Blend them up w/ herbs, lemon juice, salt and pepper and some olive oil for a really great dip :)

I've heard people say that the seeds can get bitter on cooking; I generally don't bother to remove them, especially for cooked dishes. If I'm serving them raw, as in a fresh salsa, I'll do what Andy M. says--the old throw it in the sink w/o letting go. It works well :)