Recent content by PhilinYuma

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    Carbonara, recipe from Rome, Italy

    Welcome ragno nero cuocet! What does that mean, by the way. Ragno nero could mean a "black widow" spider which is very common in my area, and coucet -- cook? This is a splendid recipe. Here in the US, we take excellent regional recipes like yours and use substitutes until they are...
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    What's the texture of quiche supposed to be like?

    I don't think that you mentioned the time/temp for your quiche. I assume that you cooked it in a pre-blind baked shell. For a 9" pan, 350 F for 35 mins works well for me, but I test it with a tooth pick to be sure. Cheers.
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    Looking for these beer glasses

    The Samuel Adams glass looks very nice, but I am a whiskey drinker, so I need something a little larger.
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    Word Association Game

    Politician Cheers
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    Word Association Game

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    Calling All Honey Lovers

    Interesting to see this thread resurface. So far as I can tell it is based on an article in the Food Safety News, "Tests Show Most Store Honey Isn't Honey", from 110711. I remember it because I used it in a rhetoric exercise with BGD, entitled, "how to mislead while telling the truth". The...
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    Reusing Canning Lids

    [/B] I have to take responsibility for Diana's citation of her book on Post #7 since I had believed and implied (Post #5) that it was not yet published. The book, which is available on Amazon, is published by a "niche" but not "vanity" publisher with the cute name of Echinodorus Publishing...
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    Blending Food

    If you don't have a food processor, you might want to try a pestle and mortar, which is what a lot of folk use for making shrimp paste. Otherwise, it's back to the blender, but if you need extra fluid, try oil or melted butter, not water. Cheers
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    Knife or Food Processor?

    I'm a pretty keen FP user. For example, I can grate then chop several large potatoes in less time and with less effort than with a grater, and that includes cleaning the FP. I keep my knives sharp but have never had great knife skills, so the FP is a blessing. I must say, though, that I can make...
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    Help!!! Need ideas

    Perhaps he doesn't like to be treated like a baby. Do him the courtesy of letting him do what you do, choosing what he does or does not want to eat. Vegetables are a healthy part of our diet, but the diets of some peoples, like the Inuit or Zulu, show that they are not irreplaceable. Perhaps, if...
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    Reusing Canning Lids

    Ah, thanks for telling us the name of yr book. I looked, when you made yr first post, and had no luck. I see that you are also the inventor of the "Walstad method", and while that may not cause much excitement on this forum, any method that obviates the need for those irritating CO2 cylinders...
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    Reusing Canning Lids

    +1 But you go further than that, Diana, and tacitly advocate that everyone who reads your posts and, I assume, reads your book when it comes out, to do the same (otherwise, why post?). Remember that many folks will take your advice as carte blanche to simply go on reusing lids regardless, and...
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    How do you do your chicken?

    Another nice way to cook a fowl is "sticky chicken". Spice the bird inside and out, fill the cavity with a peeled whole onion and leave it overnight in the fridge. Cook it in a 250 F oven for 4-5 hours and presto!, just like the birds off the rotisserie in the supermarket. Cheers
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    Merry Christmas, Happy Hanukkah, * Happy New Year

    Yes indeed! Merry Christmas, everyone!
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    Dinner, Christmas Eve, 24th December

    Wake up, CWS! :P Kylie already posted on that thread! You can never have too many Christmas threads, and this is part of her daily menus!
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