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Great suggestions, thank you both! I can do the salads for my meal at home, and make stir-fry to the takeaway portions. Easy enough to cook all the chicken at the same time! The only one I won't be able to do is with the beans, I've got acid reflux disease, and beans are not going to work out...

Hi, I'm searching for a recipe for something that: #1 - Tastes relatively good (excellent is a +1) #2 - Is very healthy - I'm attempting to lose weight, without losing muscle - have a pretty tough bicycle and weight lifting schedule going on, so can't skimp on nutrients - but at the same time...

Thank you all. I ordered one of those foodsavers (fancy one haha), that looks like a REALLY handy tool to have. I'll talk to the butcher if I can find him in Costco. You're right, always worth a try!

I'm sorry for my ignorance, I didn't want to start an entirely new thread though, since this *for the most part* is still on topic. I'm really new to cooking much, and I've always used SS cookware. The kind with the copper embedded inside to give even heat distribution. Now I'm seeing a lot of...

Haha. Sorry, I failed English a few too many times. :lol: I am not that old, maybe one of the youngest people here, 1982AD. :tongue:

Super! If you like the laid back lifestyle, you'll love it here. I'm more of a big-city kind of person myself, and I also don't do well with only a tiny little bit of space (rock fever...) Let me know what island you're coming to, I can help you out with all kinds of great tips on where to...

Those are all very excellent tips. I know (in a past life....uhm.....) I've frozen things before only to forget their date. Not pretty! Dating the bags and having a whiteboard will make that a heck of a lot easier, AND stop me from buying far too much food. I can check the whiteboard for stock...

Thanks! So a week in the fridge is ok, even if it elapses the "sell by date" by a few days? Or better to freeze by the sell by date? Smart on the cooking more than you need/freezing part. I was thinking about making home-made broths and such, I read somewhere you can put it in ice cube trays...

I have this model, it works great. Not fancy or anything, but it works well. Unlike Europe (on 200+v systems) you can only get 1500 watt kettles. I remember 3000 watt models in Europe, talk about a quick boil! Even the 1500 watt models are nice and quick, though. I liked the little filter in...

Hi, I live in Hawaii, and we have very few good butchers (if any.) Most of our meat is imported for obvious reasons. So, as a result, good meat is hard to come by. The best place I've found good cuts of steak/good poultry at has been Costco. The unfortunate (or could be fortunate, depending on...

Hmm, I will have to try that. I think I'll try without sugar the first time around, then with sugar the second, so I can see the difference. I can imagine how it would influence the flavor, though, sounds great! Thanks for the tip. Please don't kill me, David ;)

Thank you so very much. :) :)

jennyema, that's perfect! Exactly what I was looking for. Sounds like I goofed on a few fronts, but now I understand. :) The only question - more of a why - why add the tomato paste? Isn't that an uncooked form of what you're trying to make? I live in Hawaii, btw, so it's always summer here. I...

Julius Caesar was stabbed to death in 44BC on my birthday. Beware the Ides of March!!

Hi, I've been making a lot of food lately, cooking that is. I've got some great cookbooks I am really enjoying! A lot of the recipes call for reductions, however, and I'm having some problems. For instance, homemade pasta sauce. That's an easy one! I had a recipe that called for those little...

I tried oil, but it made it smoke badly. I don't have good ventilation in my current home, unfortunately. I'll resolve that in the move. I was thinking, maybe I should sear the side with the fat-strip first, to give me a little fluid to help prevent the pepper from darkening as much. Would that...

Absolutely feel free to ask anything you'd like! It's always my pleasure to help out others, just as others help out me. I'm feeling extra benevolent today, I'll even charge you 1/2 my consulting rate! Hehe, just kidding! Feel free to PM or if there is an off-topic discussion area or even a...

Wow, an admin welcome... now I'm honored! Hope your day is marvelous, David

Thank you all for the very warm welcome, one day later and I've already learned a few things. :) My best wishes to all, David

Sounds like that's the way to go, then! I'll pick one up ASAP. Phew! Ok, sounds great. :) It's a terrible oven, so it has multiple "hotspots". It's convential, I do have a fair amount of experiencing using it - that's why I know it's terrible. :p My old oven was much better. When I relocate...

Well, for me, I learned when grilling. I'd just press on a piece of steak when I "thought" it was done, and try to remember how it felt. I'd check to see how done it was, and then I had an idea "if it's kinda mushy, it's rare; if it's a bit springy, it's medium; if it's firm, it's well". I'm...

I work 16-18 hours a day, with a 1 hour commute each way. It doesn't leave much time for anything, even cooking is pushing it. (See intro forum for why I work so much/why I cook.) Also, it's not like I'm attempting to impress anyone - so what difference does it really make? The paper doesn't...

I'm an all-around IT guy with a good sense of humor and a love for good conversation. I'm originally from DC. When I was 3, I moved to central Texas with my family, finished HS in 2000, then moved to Dallas for university. After graduating from university in 2004, I decided I'd make a big change...

Hi all! I just finished making this (it looks m-well in the picture, but it was about medium. Next time I'll try for medium-rare): I'm curious how people are making steak. I've got a few things I'd like to discuss that I think prevent me from making a truly "great" steak! :) Well, the...