Saint Peter
shoots left
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The condoms on the straws scare me.
Foodgasms
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The condoms on the straws scare me.
Saint Peter
shoots left
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Whoever tore them off so perfectly obviously got their grubby hands all over the straw in the process.
Tinkersquash
Tinkersquash
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Tati- followed your instructions and will now follow them, forever 
The red wine sauce was so, so good! It was so rich and almost meaty-tasting. After having made it myself, I can see a lot of room for creativity and that always makes me feel relaxed about a recipe and ultimately, I enjoy it more.
Thank you!
The red wine sauce was so, so good! It was so rich and almost meaty-tasting. After having made it myself, I can see a lot of room for creativity and that always makes me feel relaxed about a recipe and ultimately, I enjoy it more.
Thank you!
thør
Karhu-er
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tortoise
roosevelt dime
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*grins*
I've never heard of an electric pasta cooker, but I wouldn't be at all surprised if there were one out there, somewhere. I must admit, I'm not seeing the need for one, but that's just me. Rice cookers, I can see, because of the steaming/holding angle.
If there is a dedicated pasta cooker out there, Alton Brown would want to smash it to bits, though. No single-task kitchen gadgets!
I've never heard of an electric pasta cooker, but I wouldn't be at all surprised if there were one out there, somewhere. I must admit, I'm not seeing the need for one, but that's just me. Rice cookers, I can see, because of the steaming/holding angle.
If there is a dedicated pasta cooker out there, Alton Brown would want to smash it to bits, though. No single-task kitchen gadgets!
Most of the things I've seen marketed as a pasta cooker are basically stockpots with steamer inserts. There are plastic ones for microwaving and other various cheap gadgets, but all equal the same thing. Hot water plus several minutes equals cooked pasta. Even in crockpot recipes it's recommended that you boil it first.
There are commercial ones for the food industry, but they look like giant fry vats.
This is what I use:
*sticking out my tongue at you!*
*grins*
I've never heard of an electric pasta cooker, but I wouldn't be at all surprised if there were one out there, somewhere. I must admit, I'm not seeing the need for one, but that's just me. Rice cookers, I can see, because of the steaming/holding angle.
If there is a dedicated pasta cooker out there, Alton Brown would want to smash it to bits, though. No single-task kitchen gadgets!
Yes, understand that. I resisted the rice cooker for years. But now I have no kitchen and I was hoping to find a gadget for pasta cooking.
That's what I figured. I eat a lot of pasta. I go to a friends house and cook up 4 or 5 different kinds, bag it in quart bags, then freeze it. All I have to do is thaw and microwave as I need it. I just hate going to someone else's kitchen if I could do it at my place.
Here's one of the microwave ones. It seems to have good reviews.
http://www.epinions.com/reviews/Progressive_Microwave_Rice_Pasta_Cooker_Set_GMRC_500
Another option would be a hotplate, unless you're in a dorm situation that doesn't allow them.
Saint Peter
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Here's one of the microwave ones. It seems to have good reviews.
http://www.epinions.com/reviews/Progressive_Microwave_Rice_Pasta_Cooker_Set_GMRC_500
Another option would be a hotplate, unless you're in a dorm situation that doesn't allow them.
Microwaving foods in plastic can cause offgassing and possibly introduce chemicals from the plastic into your chow.
What doesn't kill you makes you stronger.
Saint Peter
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tortoise
roosevelt dime
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Tati
runs with scissors
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Tati- followed your instructions and will now follow them, forever
The red wine sauce was so, so good! It was so rich and almost meaty-tasting. After having made it myself, I can see a lot of room for creativity and that always makes me feel relaxed about a recipe and ultimately, I enjoy it more.
Thank you!
Oh yay! I'm glad it worked out for, keep in mind that if you don't have enough pan drippings you can always use beef, chicken or veggie stock for that extra kick of flavor.
tortoise
roosevelt dime
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Excellent advice. Stocks are your best friend.
Or, if you can find it in your local store, a demi-glace (in essence, a very concentrated reduced stock, often veal) works beautifully. Your better butchers or specialty will sometimes carry it. They can add a great deal of silky richness to a sauce.
Thanks for the recommendation. I may check that out.Here's one of the microwave ones. It seems to have good reviews.
http://www.epinions.com/reviews/Progressive_Microwave_Rice_Pasta_Cooker_Set_GMRC_500
Another option would be a hotplate, unless you're in a dorm situation that doesn't allow them.
I have a hot plate but it takes so long to boil the water. I am afraid I will for get it and burn down my apartment! I guess I need a timer.
Thanks everyone!
bare_pussy
licking envelopes
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not sure if this is helpful...but a crockpot might be useful for you. It wouldn't really work for pasta, but it can cook lots of stuff, especially if you eat meat. They come in a variety of sizes, too, which is nice if you're just one person, or have a small space.
I have three crock pots! And I almost never use them. I eat very simple at home. Pasta, steamed veggies, and a tiny piece of chicken or pork chopped up in it. Sprinkle Parmesan cheese, salt and pepper, top with butter, stick it in the microwave to heat. Simple and delish! I was just daydreaming how great it would be to have some sort of electric pasta cooker. I knew it was a long shot, but figured you guys would know it such an animal existed!
bare_pussy
licking envelopes
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...you could try an electric kettle.
I can see that working if you use fresh pasta (not the dried stuff).
or, get a kitchen
I can see that working if you use fresh pasta (not the dried stuff).
or, get a kitchen
Oh a kitchen! I dream of a kitchen! One day, soon I hope. Until then, I will have to make do!...you could try an electric kettle.
I can see that working if you use fresh pasta (not the dried stuff).
or, get a kitchen
I loooove spinache, and tonight I experimented a little with making creamed spinach. This turned out to be really tasty. I was going to use onions, but when I looked in my basket where I keep onions, potatoes, garlic and shallots I noticed I have TONS of shallots that I need to use up. The shallots really made a difference in the creamed spinach. Yum! This makes about 4 servings.
Creamed Spinach
*Preheat oven to 450
2 bags frozen spinach
3 large shallots, minced
1 tbl garlic, minced
3 tbls butter
3 tbl flour
3/4 c heavy cream or 1/2 and 1/2
¼ c chicken broth
1/2 cup shredded parmesan
Minced zest of ½ a lemon
S&P
1 c fresh breadcrumbs
2 tbl melted butter
Boil the spinach and press out as much water as possible.
Sautee garlic and shallots in 3 tbl butter over medium heat until shallots soften. Stir in flour and cook 1 minute. Wisk in cream and broth. If sauce is too thick, thin it with broth. Stir in spinach.
Remove from heat and add lemon zest, parmesan salt and pepper. Mix well and pour into 2 qt baking dish.
Combine bread crumbs with 2 tbl melted butter. Sprinkle over spinach and bake until hot and bubbly with breadcrumbs golden brown, 10-15 minutes.
Creamed Spinach
*Preheat oven to 450
2 bags frozen spinach
3 large shallots, minced
1 tbl garlic, minced
3 tbls butter
3 tbl flour
3/4 c heavy cream or 1/2 and 1/2
¼ c chicken broth
1/2 cup shredded parmesan
Minced zest of ½ a lemon
S&P
1 c fresh breadcrumbs
2 tbl melted butter
Boil the spinach and press out as much water as possible.
Sautee garlic and shallots in 3 tbl butter over medium heat until shallots soften. Stir in flour and cook 1 minute. Wisk in cream and broth. If sauce is too thick, thin it with broth. Stir in spinach.
Remove from heat and add lemon zest, parmesan salt and pepper. Mix well and pour into 2 qt baking dish.
Combine bread crumbs with 2 tbl melted butter. Sprinkle over spinach and bake until hot and bubbly with breadcrumbs golden brown, 10-15 minutes.
The shallots really made the dish. It was really yummy, even my 6 y.o. ate it up without hesitation!
I ran across a couple of recipes in my Cuisine Magazine this evening that look soooo good. I can't wait to try them.
Thai for Two: Cilantro Pesto Halibut
For the halibut:
2 cups fresh cilantro leaves
1 tbl soy sauce
1 tsp black pepper
1 tsp vegetable oil
1/2 tsp sugar
2 garlic cloves
2 halibut or mahi-mahi fillets
For the dipping sauce:
1/2 c sugar
1/4 c water
1/2 c white vinegar
1 tbl garlic, chopped
1/2 tsp kosher salt
2 tsp red pepper flakes (or to taste)
Process cilantro, soy sauce, black pepper, oil, 1/2 tsp sugar and garlic cloves in a food processor until minced. Spread onto both sides of fish fillets to coat and let stand at room temp for 10-15 minutes. Prepare grill to medium high.
Simmer 1/2 c sugar, water, vinegar, 1 tbl garlic and salt in a small saucepan over medium heat. When sugar is dissolved, reduce heat to medium low and simmer until the consistency of maple syrup, about 10 min. Remove from heat, stir in red pepper flakes and set aside.
Lightly coat both sides of the fish fillets with nonstick spray and grill until cooked through and firm, 4-6 minutes per side. Do not overcook.
Serve with steamed white rice.
Shrimp Rockefeller Stuffed Mushrooms
Prepare and roast:
24 large button mushrooms
Saute in 1 tbl olive oil:
1 lb large shrimp, peeled, deveined, cut into chunks. Add salt and pepper to taste.
Combine; Add:
3 oz cream cheese, softened
3 tbl mayo
1 tbl milk
1 1/2 c frozen spinach, thawed and squeezed dry
3 tbl parmesan, grated
2 tsp fresh tarragon
1 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
2 tbl scallions, minced
Salt, cayenne and nutmeg to taste.
Toss together: Top with
1/3 c fresh bread crumbs
2 tbl olive oil
2 tbl parmesan, grated
Preheat oven to 425
Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt and roast 10 min. Flip over caps and roast 5 min more. Remove mushrooms from oven, but leave the oven on.
Sautee shrimp in 1 tbl oil in a skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper; set aside.
Combine cream cheese, mayo and milk in a bowel. Add spinach, 3 tbl parmesan, tarragon, lemon juice, Worcestershire, scallions and seasonings.
Toss crumbs with 2 tbl olive oil, 2 tbl parmesan, salt and pepper to taste in a small bowel. Stuff mushrooms, placing 2 or 3 shrimp in each cap. Top with a generous tsp of cream cheese mixture. Sprinkle with crumbs and bake until heated through and topping is golden.
I ran across a couple of recipes in my Cuisine Magazine this evening that look soooo good. I can't wait to try them.
Thai for Two: Cilantro Pesto Halibut
For the halibut:
2 cups fresh cilantro leaves
1 tbl soy sauce
1 tsp black pepper
1 tsp vegetable oil
1/2 tsp sugar
2 garlic cloves
2 halibut or mahi-mahi fillets
For the dipping sauce:
1/2 c sugar
1/4 c water
1/2 c white vinegar
1 tbl garlic, chopped
1/2 tsp kosher salt
2 tsp red pepper flakes (or to taste)
Process cilantro, soy sauce, black pepper, oil, 1/2 tsp sugar and garlic cloves in a food processor until minced. Spread onto both sides of fish fillets to coat and let stand at room temp for 10-15 minutes. Prepare grill to medium high.
Simmer 1/2 c sugar, water, vinegar, 1 tbl garlic and salt in a small saucepan over medium heat. When sugar is dissolved, reduce heat to medium low and simmer until the consistency of maple syrup, about 10 min. Remove from heat, stir in red pepper flakes and set aside.
Lightly coat both sides of the fish fillets with nonstick spray and grill until cooked through and firm, 4-6 minutes per side. Do not overcook.
Serve with steamed white rice.
Shrimp Rockefeller Stuffed Mushrooms
Prepare and roast:
24 large button mushrooms
Saute in 1 tbl olive oil:
1 lb large shrimp, peeled, deveined, cut into chunks. Add salt and pepper to taste.
Combine; Add:
3 oz cream cheese, softened
3 tbl mayo
1 tbl milk
1 1/2 c frozen spinach, thawed and squeezed dry
3 tbl parmesan, grated
2 tsp fresh tarragon
1 tsp fresh lemon juice
1/2 tsp Worcestershire sauce
2 tbl scallions, minced
Salt, cayenne and nutmeg to taste.
Toss together: Top with
1/3 c fresh bread crumbs
2 tbl olive oil
2 tbl parmesan, grated
Preheat oven to 425
Prepare mushrooms by first removing and discarding the stems. Arrange caps on a baking sheet, stemmed side up, sprinkle insides with salt and roast 10 min. Flip over caps and roast 5 min more. Remove mushrooms from oven, but leave the oven on.
Sautee shrimp in 1 tbl oil in a skillet over medium-high heat just until pink, about 2 minutes. Season with salt and pepper; set aside.
Combine cream cheese, mayo and milk in a bowel. Add spinach, 3 tbl parmesan, tarragon, lemon juice, Worcestershire, scallions and seasonings.
Toss crumbs with 2 tbl olive oil, 2 tbl parmesan, salt and pepper to taste in a small bowel. Stuff mushrooms, placing 2 or 3 shrimp in each cap. Top with a generous tsp of cream cheese mixture. Sprinkle with crumbs and bake until heated through and topping is golden.
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