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Luvs, Try to get noodles as fresh as possible. Cook like spaghetti in a pot with salt water & colander. Oil is not needed, but I would still recommend using it since it is part of the main elements that reconstruct the texture & consistency of the noodle. When noodles are ready, take the pot...

Thank you, so much, Jenny. That means a lot, not just after investing so much time & energy into the recipe itself, but after working on structuring the post so instructions are clear to describe what to do, and more importantly WHY to do it. Okay, now having said that, here's a different...

Okay, I figure this works for two reasons: 1.) because rice has had time to dry out. 2.) cold rice in a hot pan can sit longer to sear. If you simply follow the rice-water ratio in the recipe above you should be fine.

Not really. I do the same thing; except I sprinkle a bit of sugar on the tuna, then mix in a bit of chopped sweet pickles. ...stir, stir, stir, add bread and "viola", a tuna salad sandwich. And just in case anyone is wondering, yes, I do know what a viola is.

That's great news, David. Once you've had a chance to try it, other meatballs just don't taste the same and might as well just be called "Hamburgers in the round". if you use the Prego w/mushroom sauce as I do, you might also want to toss in a tablespoon or two of dried thyme to mix with the...

Okay, but under what circumstance? Do you have any information on practical application that can help the rest of us understand and utilize the this, and perhaps expand it to other areas of cooking? Please explain.

One more thing... You're probably cooking it too long. I bake a salmon fillet (about 1 lb) at 400 degrees for 12-14 minutes. You should NOT need to sear it. Try that! But remember to allow it to sit for 4-5 minutes. If it is still dry after that, then you're probably buying fish that was...

Cookee, VeraBlue is right. You have to do a quick sear of the outside flesh to seal in the juices long enough to bake. So you're actually cooking the fish using two different processes, 1.) pan frying it, first, to sear the outside, then, 2.) baking it, to thoroughly cook the inside. Okay...

You can just build a planter, outside, and discourage groundhogs by lining it with wire mesh. You can discourage cats by using 220 grit sand paper to sharpen the tips of long teriyaki sticks, them seating them, with the points facing out, in the soil around the planter.

Haaa, ha! Yup! That looks like it!

My Psycho, It looks like it may be a northern indian recipe because you could sub & adjust a few ingredients and end up with a FANTASTIC Nepali Curry. I suggest you check out Nepal Curry Recipies from other web sites and see what commonalities apply between ingredients, proportion and cooking...

I bake my salmon for 12-14 minutes at 400 degrees. I'll remove it and let sit for a few minutes more, because even after the fish is removed from the oven, it is still raw in the center and the remaining residual heat should be enough to finish cooking it through. You CAN'T just cut into it...

Here's a shot of the grill, covered & cooking.

Mav, 1.) Use heavy duty aluminum foil, and fold it over into a double sheet. This will give you a cover to fold over any leftovers. 2.) Season with sugar, rock-salt, and MSG. I don't measure, so here is how I gauge the ingredients: ......a.) Start with sugar. Imagine the sugar is actually...

Here's what it looks like:

GotGarlic, All of the dried shitake that I have come across tend to be very overpowering if you just follow the instructions for re-hydrating them. You CAN soak them overnight, but I would suggest that you soak and drain them several times, not just once or twice.

Don't thank me, yet. Wait until you've tried it. You might want to keep track of the spices (something that I NEVER do) by writing down the amount you use of each item, if only for your own reference. Even if you add too much or too little of something, it's still gonna taste good enough to...

Actually, it was a bad beer day; no beer = bad day. It takes me a while to sort things out and write them in a way that everyone can clearly understand; specifying process, naming brands, etc. All that small stuff is actually critical to successful outcome of any dish. If I had known the topic...

The ratio of beef to sausage is important. The brand of sausage is also critical as I have no control of THAT factor, so if you go off and by "braintard" brand (instead of what I specified) and get awful tasting sausage, that's YOUR fault! I try to be very specific because it is important to...

NisAznMonk, WOW! This is a delicate issue. Okay, first, there is no definitive answer from the way that you structured your post, but I’ll try to toss a few ideas out. 1.) Eggs can be seasoned before they are scrambled (usually with just a little salt). 2.) The way you prepare the pan...

Cherry, that sounds tasty, but what specific brand of ranch dressing do you use? One thing I forgot to mention: Make sure that you buy very finely powdered garlic & onion powders. The stuff should look like small sugar granules, or even finer. Talking food with you guys is bad for me because...

Charlie, I break it up by lifting & gently stirring in front of a fan. That also helps to cool it down. Also, when I'm done frying, I do that again, just because I don't want the residual heat to continue cooking the rice after I set in the bowl. So I cool it down quickly using an electric...

Whhooaaaa, fellas! Back the truck up for a minute, please. There's Char-Siu, and then there's Kau-Yuk. Both are chinese red pork, but they are made differently. I suspect that this "wet" char-siu, might actually be kau-Yuk. Which one is the O/P referring to? Ha, ha! Yup, You're...

The french fry from He!! These are french fries that (once you taste them), will make you want to slap your mother for never learning having cooked them. They are the crack-cocaine of french fries, so be warned; once you try them, no other fries will ever taste the same. Here you go...

I know exactly what you mean. I felt the same way, and I think you will be pleasantly surprised by the outcome. One more thing... If you should over-season your first batch in one or two particular ingredients (salt, garlic powder, & MSG are the most likely areas where you will notice this)...