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    Is it difficult for anyone else to find short grain rice?

    I'm surprised how difficult it can be to find short grain rice. My local supermarket does not carry it, and even the little Chinese "restaurant" within the supermarket uses long grain rice. I can't believe I'm actually going to have to order short grain rice through the internet. Anyone else...
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    What is the least fishy fish?

    As I make my foray into the fish world, I'm not sure which fish to choose. I live in Seattle, so I'm thinking fresh salmon would probably be a good choice. However, I tried it last week and it was a bit fishy. Are there certain kinds of fish that are less fishy than others? I know I've had...
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    Can someone suggest a super easy fish recipe I can eat every week?

    I need to start putting more fish in my diet, but the trouble is that I've yet to find an easy recipe that I could do every week. When I say easy, I'm talking like 5-10 minutes of preparation max for any sauces, and then a quick, easy method of cooking the fish in the oven. I tried a recipe...
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    What is chicken/beef stock really?

    I was wondering this the other day...what exactly is chicken stock? I mean, given the name, you would think there's a chicken involved, but I have a feeling there isn't. Is the origin of chicken stock the juice that remained from cooking a chicken? What is the "chicken flavor" now?
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    Addictive easy jalapeno, sun dried tomato and Parmesan pasta

    I eat this pasta several times a week and I have for the past 7 years. I've managed to get several other people addicted to it as well. Here goes... Put into a bowl: - large jalapeno pepper with seeds removed chopped into small pieces - chopped sun dried tomatoes from a jar in flavored oil...
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    What is your cooking "base?"

    I grew up in an Italian household, so I quickly learned that most recipes form their base like this: 1) pour in olive oil 2) put in garlic 3) sautee garlic until golden 4) add in other ingredients (usually some type of stock) 5) let simmer for a while until it reduces This is the way hundreds...
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    How sharp is "sharp"?

    So here's the thing...I have a cheap set of knives that I sharpen several times a week. I'm obsessive about them being sharp, but others have told me I'm being ridiculous and there's no need for a knife to be sharpened that often. What I would like to know is what is a reasonable sharpness...
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