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Marshmallows suck.
Post Your Cooking/Food Tips Here
- Thread starter Guess Who
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True, but the kids have lots of fun putting them on a stick and burning them over a campfire. :yep:
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A flaming marshmallow on the end of a stick is an effective ranged weapon, it's like napalm.
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Shut up!
theOHIOSTATE!
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Marshmallows do in fact suck if not melted up against a HERSHEY's bar and some graham crackers when you're 12.
Also, cumin, people seem to be sleeping on this bad ass herb. I put it on most everything and it's a staple on chicken and ground beef.
Also, cumin, people seem to be sleeping on this bad ass herb. I put it on most everything and it's a staple on chicken and ground beef.
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You should see the top 5 spices thread. http://www.chicitysports.com/forum/showthread.php/81121-Spice-Rack-top-5
AussieBear
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i use this technique when i want to make a quick chicken and dumpling...
2 cans each of cream of chicken and cream of celery...
the rest of the laziness...
some sliver of onions, diced or sliced carrots and celery to a cetain thickness.. thicker equals longer cook time which may burn shit this way... so figure it out yourself
a lil chicken stock used to correct thickness..
a premade rotisserie chicken pulled apart
then either some bisquick or a can of premade biscuit cut up into pieces..
simmer til veg are getting near soft to taste then add dumplings... 5-10 minutes later.. yummy goodness
AussieBear
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a lil white vinegar to the water.. swirl the water in a circular motion before dropping in the egg...
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Are we still talking about poached eggs?
AussieBear
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what else would we be talking about?
i dont remember the science behind the technique... but thats how i was taught and its how i continue to cook them. and the swirl is for single serve.. if cooking more then an egg at a time i dont swirl... plus i use a low heat, near simmer.. i didnt add that..
Guess Who
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That's the proper way.
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Ok, when you make rice...use chicken broth and diced onions instead of plain water. So good and easy! Probably a "Duh" tip for most of you, but I totally kicked it up a notch tonight!
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Straight chicken broth, or 1/2 water with it?
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The whole thing.
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Sauteed onions or raw?
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I put them in raw and they were perfectly soft by the time the rice was ready. Roughly 30 minutes. It was soooo good.
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Put some oil in your pot and saute the rice and onions for a couples of minutes. Then, add your stock and cook like the other rice. You have yourself a pilaf. You can add any type of vegetable. Peas, carrots, etc. You can do many varieties like adding fresh cilantro and lime juice for a Mexican feel. Peas, onions, and carrots for a home type feel with with baked chicken. Pilafs are very simple and open up the rice more to flavor and texture to give a twist on some plan steamed rice.
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Don't toss the rice stuck on the bottom of the pan after you sauté/cook it. Scrape that stuff out and warm it up. Crunchy rice is the bomb. Many a breakfast of leftover crunchy rice with a fried egg on top.
