FunCal's Profile
Question: Storing Potatoes and Ripening Tomatoes
I refrigerate potatoes & onions. (secret tip to no-tear onion cutting-refridgerate first)
For tomatoes; place in a paper bag with an apples. Should only take a couple of days.
Good luck.
trader joes in SWFL
Trader Joe’s grocery store coming to North Naples this year
Updated September 7, 2011
I'm so excited! I hope I'm not working on their Grand Opening day.
Duck eggs what to do?
I can visualize and taste this. Sooo wishing I had thought of this when I was still up north and had my 3 ducks.
Will be looking for ducks now to hijack the eggs.
Thanks!
Favorite cooking blogs?
thanks. Haven't had to do that elsewhere. I tend to talk in shorthand, I guess I type in it too!
LOL!
Favorite cooking blogs?
foodgawker is good.
Also: sixsistersstuff.blogspot.com/ , and, how2heroes had a great blog with videos
Favorite cooking blogs?
Look under the "Fine Living Simon Majumdar >Shrimp Toast Recipe" catagory
Favorite cooking blogs?
tons, but I'll just name a few (they won't link as I'm too new, but the sites are great!)
the reluctant gourmet.com
askmen.com
eggsonsunday.wordpress.com
thepioneerwomancooks.com
Black Vinegar uses/ideas, please.
Thanks both of you. Both sound tasty. I do make my own dumplings/pot stickers and love soy and sesame oil.
More suggestions anyone? It's a big bottle!
Black Vinegar uses/ideas, please.
I've had a bottle of black vinegar in my pantry since, I think, last Christmas and have no idea what to do with it. I love different vinegars, but don't even know it's origin. Can I assume it's soy based?
Is it similar to anything else, like balsamic.
I am not a very experienced cook with chinese/oriental cooking, as most of it's too hot (peppers tear my stomach apart) for my palette. And cannot stand the taste of 5 spices or cloves. They give me a headache. (I do love garlic & ginger though, with no ill effects)
Any suggestions would be great. Thanks.
Drawn butter for lobsters and clams - a tip
Oh thank you. What a great idea. I'm going to try this next time I can get crabs. I have had a bottle of black vinegar in the pantry since last winter and didn't know what to do with it.
(speaking of which; I think I'll start a new thread about the vinegar and any suggestions.)
Drawn butter for lobsters and clams - a tip
Just add the lemon to the butter that you would/have squeezed on the meat instead.
Leftover Smoked Brisket
Slice meat and heat in a pan with just a tad of butter. Serve with poached eggs, fried potatoes and jewish rye toast.
TJ's Frozen Scallops-What am I doing wrong?
Nothing like fresh. That being said, I do use frozen giant sea scallops from time to time. But don't know the brand of which you speak.
I remove them from freezer and thaw in the fridge in a bowl of milk a couple of hours before using. Rinse and pat dry and either cook inside for whatever recipe, or grill - flash grill over indirect heat. I never use garlic with scallops either. Too intense for the sweet taste of the scallops. Alittle shallots, yes, but never garlic. Sorry. Just my take.
What are these pans/tins/dishes called?
Yes. Most probably gratin cassaroles. But search spanish cazuelas as well, used in tapas cooking.
