Any Culinary Artists?

6 cups cooked chicken, chopped
1/2 cup mayo
1/4 cup chopped fresh basil
3 tbsp fresh lime juice
1 tsp salt.

Mix everything together. We use boneless skinless chicken breasts, and serve this warm.

2 boneless chicken breasts
1 tbs soy sauce
1 tbs vinegar
1 tsp sugar
1 garlic clove
1/2 red bell pepper
1 small onion
2 tbsp corn oil
2 tbs water
1 tsp black bean sauce

Cut chicken into strips, put in bowl with soy sauce, vinegar and sugar, marinade for 15 minutes. Thinly slice or chop garlic, pepper and onion, heat 1 tbsp oil in large pan over high heat. Add garlic and stir-fry until garlic sizzles. Add chicken, cook until white, return to marinade. Heat remaining oil, add pepper and onions, cook for 1 min, add chicken, marinade, water and black bean sauce, cook for 2 more min. Serve with rice.

Adina rocks! I soon as I make one of these I'll let you know.

We have a little tyke staying over tonight, unfortunately not the night to experiment on the home crowd :D

Thanks Queen!

Another way to think of butterflying is to open the meat up like a book. Shrimp, chicken and boneless pork rib chops work well.

Olive Oil can be like wine. Sometimes more expensive gives you more taste and subtle differences but maybe not. The real fancy stuff should only be used almost as a garnish (dipping bread in it, drizzling over some really good fresh tomatoes, etc). I use an inexpensive Extra Virgin for just about everything rather than having a few different kinds. I saute in it, make salad dressings, etc. Trader Joe's house brand (if you have one) is really great for the price.

People buying "light" olive oil usually are buying it for the name. It has to do with the flavor (light = not much) and nothing to do with fat content or calories. It's not much less expensive, anyway. I think it's what's left after the olives have been pressed already once (virgin) or maybe more.

Mmm... Alton Brown's chewy chocolate chip cookie recipe... :) Complete with those toasted pecans.

Speaking of chicken and pork, I tried "brining" last night for the first time. Got some big 'ol thick center cut chops (porterhouse cut, basically) and put them in a brine solution for an hour. It was two quarts of water, about 3tbs each of sugar and kosher salt. Dissolve salt and sugar in the water in a one-gallon ziploc bag, throw the chops (or chicken) in, let it sit in the fridge for an hour (in a bowl just in case the bag breaks!). Drain, pat dry with paper towels, season, grill, mmm... My friend the chef tells me to brine chicken on the bone overnight for even more flavor. Hard to believe something so simple was such an improvement.

If you really want to learn the how & why of food, I can't recommend Cook's Illustrated magazine highly enough. You should be able to find a copy at any good bookstore.

Quote:

---

Originally Posted by another view

Another way to think of butterflying is to open the meat up like a book. Shrimp, chicken and boneless pork rib chops work well.

---

That is what I was trying to think of but it was 90 degrees outside and I had been working in it for about 7 hours, so my brain was mush.

I'll chime in, since I love to cook. :) I wouldn't consider myself an artist but am a decent cook. We typically don't each much red meat, but rather mostly chicken and ground turkey, so I've become very versatile in making tons of dishes w/both poultrys.
Here's the staples IMO you should always have on hand:

Dried Spice-
Garlic Pepper Blend- I get mine in big containers at Sams Club. McCormick makes it in a small container (California blends). Not Garlic Salt, or Garlic Herb, but Garlic Pepper! You can use it in ANY dish and you can't go wrong.

Crushed Red Pepper Flakes- versatile for heat and flavor

Cayenne and Jalepeno powders- if you like spicy, these two should always be on hand

Peppercorn mill with either black or green (or a mix) peppercorns- for fresh grinds

Ginger Powder- great with Chicken dishes, especially if you love the Asian flavors.

Salt- don't get me wrong, salt has it's place in cooking, but I use it very infrequently. Partly due to my mild high blood pressure, but also due to it not being terribly healthy especially considering how easy it is to overload your food with it.

Old Bay (if it's local to you)- not only THE spice to use with seafoods, but also excellent for chicken too.

Dried Herbs-
Basil! Italian and most Asian dishes almost always have basil in it. My favorite dried and fresh herb.

Parsley- again if you like Italian, or Potatoes, dried parsely needs to be in the cabinet.

Oregano- A very strong herb so becareful when using- a little goes a long way!

Dill- second to basil in my book, especially great in lighter dishes and salads. FYI- dried is alot more potent than fresh, and tastes better to me.

Fresh Staples-
Garlic cloves- never run out! Fresh garlic when used a few cloves at a time yeilds spicer results, when used in abundance it gets sweeter. Garlic is the best stuff in the world, and is good for you too.

Basil- the leaves are so much more fragrant fresh than dry- one of the few herbs that's more potent fresh. You can coarse chop it for alot of dishes, or use it as whole leaves (bruise it to bring out the flavors).

Cilantro (aka corriander)- same deal with basil, a better herb to use fresh. the dried stuff you can barely tell what it is! You mention Mexican foods- Cilantro is a main ingredient in most marinades and rubs, and a big part of Salsas.

Onions- yeah I know it's a veggie, but another staple in any regional cuisine. Italian, Mexican, Asian always uses an onion of some sort. Vidalias when in season are awesome for their sweetness. I love red onions too not only for flavor but for contrasting colors. Your typical yellow and white onions can be used in anything.

Bell peppers- I love orange and yellow- much different flavors than even red and especially green. Green bells are always the cheapest to buy, but are also always in the fridge for their versatility. But it's nice to add the color and flavors of orange and red and yellows too.

Tomatoes- I love roma (plum) myself. They're easier to deal with and have a really great flavor. Hint- the seeds in tomatoes make your dishes sour! With a roma tomato, cut in half lengthwise and scoop out the seeds. Not only are they now easier to chop up, your food will taste better too.

Sauce/Oil/Vinegar/ect

Olive oil- find one you like. As mentioned there are tons or brands and prices, so go experiment!

Balsamic Vinegar- just as varied as olive oil. Many people treat it as a fine wine as well. Great flavor but remember to use sparingly.

Yoshida's Gourmet sauce- Awesome, you must have! This is my staple marinade. I get a large container from Sams club. If you've never heard of it, think of it kind of like a teriyaki, but not quite. It's much much better than that, and can be used in many dishes. I use it like people use BBQ sauce as the base for a marinade. You haven't had steak or ribs till you've had them with this stuff! Grilled chicken is incredible marinaded in this, and don't even get me started on stir frys!

Rooster Sauce (aka sriracha)- awesome stuff. again you must get it. An excellent compliment to be used with Yoshida for marinades.

Stubbs- if you want a marinade that you don't make from scratch (which when you're tired or in a hurry it's a life saver), pick up some of this stuff! There's one for beef, pork, chicken, and BBQ. The chicken marinade tastes close to what I would end up making from scratch! It's good stuff.

I think that's good for now. ;) Now on to what you do with all this stuff!!!

I'm a fan of food in general...:D I wish I liked cooking more, since we eat out far too often.

Some of these recipes sound yummy though...

Emily

I am very excited to start trying some of these recipes. Problem now is... girlfriend is on a diet this week so I am not allowed to make anything that looks, smells, or sounds good. So, despite my best efforts, it looks like I'll be holding off my experimentation till next week.

I do have another question though. How do you carmelize? I threw some sugar in a pan with olive oil and sauteed onions in it. Is that carmelizing? I could google it, but this is more fun :)

Thanks for all the great responses. Has anyone else tried anything from up here?

Okay, a few words on my way of cooking. I don't measure, hardly ever. I use what seems appropriate to me, which comes from years of cooking I guess. So I'll do my best to give you guidelines for measurement if you're unsure. If you're cooking chicken on the bone, use a lower temp for longer- not only will it not dry out, but it comes off the bone much easier. Also whatever you are cooking- after it's pulled from the grill or oven, let it sit for at least 10mins! The meat will lose all it's juices if you cut it right away.

So now that you have all these ingredients, here some simple ways to use them:

Baked Ginger chicken:

1 whole chicken- I love these cause they are so much cheaper than boneless/skinless breasts, but give you more meat and more flavor (thanks to the dark meat).

From your staple supply- Garlic pepper, 3-4 Garlic cloves, Ginger powder, dried basil, olive oil, salt and pepper.

Rinse and clean the chicken inside and out- make sure to toss the neck and gizzards stuffed inside (I know, duh!) Line a 13x9 pyrex dish with aluminum foil, pour about a half cup of water into it. Take the garlic cloves, peeled and smashed* and put inside. You could also add a 1/4 onion inside the chicken too. Place in the dish breast side up. Pour enough olive oil to coat the chicken maybe a few tablespoons. The oil helps hold the spice to the meat and browns it nicely. Spinkle with Garlic pepper and dried basil, then rub into the meat till it's evenly spread out. Then sprinkle liberally with Ginger powder, add a few cranks from the pepper mill and a pinch of salt. Place in the oven at 425 for about 1.5-2 hours. Typically 20mins per pound, but as I said earlier, cook it 25degs or so lower and add more time for juicier meat that's easier to de-bone. For a slightly different flavor, replace the water in the dish with orange juice!

I like to serve this with corn and a simple salad of whatever greens you like, bell peppers, cukes, tomatoes, and onions. Another great side dish would be parsley potatoes (I'll post all about potatoes in a bit).

Forgot to mention the cool thing about cooking a whole chicken is chances are you won' eat the entire thing in one night. The left overs go great on salads or thrown in a stir fry.

Also- you can do everything above with boneless skinless breasts too.

Quote:

---

Originally Posted by walterick

I am very excited to start trying some of these recipes. Problem now is... girlfriend is on a diet this week so I am not allowed to make anything that looks, smells, or sounds good.

---

Ha! I guess I should mention that my wife is on weight watchers, and has always been extremely picky about what I make! That however has made me be a little more creative so embrace it! :D

If you don't mind me asking- is your gf on any particular diet? or is she just watching what she eats? I have PLENTY of healthy recipies, considering my wife doesn't offer me much of a choice not to be! ;)

Stir Fry's are healthy! Just because it's got the word "fry" in it, don't let it scare you! It's probably the quickest easiest way to cook too. I recommend using a nonstick wok-style/shaped pan for any stir fry. Here's a simple one:

Heat a tablespoon or less of olive oil on a medium high heat. Mince up 1-2 garlic cloves. Forgot to mention the trick to peeling garlic- with a broad knife, smash the clove- the skin comes right off. Smashing not only brings out the flavor but also makes it super easy to mince up. Anyways- add that to the olive oil- careful not to burn! Add a 1/4 of an onion diced to the pan, sprinkle with garlic pepper and ginger, saute' for a minute or two. Next throw in your chopped up boneless/skinless chicken breasts, add more garlic pepper and basil and cook for about 5-8 minutes making sure to keep the chicken moving till golden. Add in chopped bell peppers, carrots, celery(celery leaves that we typically throw away have a ton of flavor and are great for stir frys!). Turn the heat up and get things a little crispy. If it starts to burn/stick, add a little water- not only will it unstick things, but it will help mix all the flavors together and give a little bit of sauce. Make sure not to over cook the veggies till they're mush- that's why you add in last, keeps them crispy but gets the flavor of the pan, and the chicken will pull the flavors from the veggies.
That's it! The healthy way would be to serve over a bed of iceberg lettuce with some cucumber slices on the side. The not so healthy way... on a bed of noodles..

Add 1/4 or so cup of Yoshida, a splash or two of Soy Sauce, squirt some Rooster sauce in too when cooking just the chicken. It's really not all that unhealthy but your gf may not think so. As the chicken cooks, you'll have a pot of water boiling for you choice of Asian noodles- I prefer rice sticks- they cook very fast. After the noodles are cooked and drained- throw them into the stir fry last minute and cook for one more minute. Mix everything together and serve up!

Marinades:
Asian- Yoshida base, garlic pepper, minced garlic cloves, basil, fresh ground pepper, crushed red pepper, ginger or not depending on the mood, if you want it spicey add some rooster sauce and some jalepeno powder. Great for steak and chicken on the grill, baked boneless breasts in the oven, or sliced up chicken for stir frys. I typically marinade 1-2hours before for chickens, 3-8 or more for steaks depending on the cut, overnight for ribs.

Italian: Don't just use bottled dressing! While it does work well and tastes okay, you'll be more satisfied with something you've created! If you don't already have it, get a Good Seasons Cruette. You can use it to make your own or add to their packets. Instead of apple cider or your typical vinegar, use balsamic! Fill to the lines of the cruette for water vinegar and oil (olive oil works too!), add in a liberal amount of garlic pepper, basil, oregano, dill, and fresh ground pepper. A pinch of salt and shake it up! Yeah it's good on salads too.

Greek: This is the only time I'll use bottled dressing as marinades- Greek dressing is awesome as a marinade. Kens brand is good, try some different types tho to see what you like best. Incredible when marinaded for a couple of hours then grilled- both steak and chicken.

Mexican: A base of olive oil with Garlic pepper, Chili powder, Jalepeno and Cayenne powders, fresh minced cilantro and lime juice. Great as a marinade for grilling, also great for stir frying.

Potatoes!

I love red potatoes. That's all I use. Try them if you haven't.

Parsley potatoes:
Clean and quarter 5-6 potatoes, boil till cooked (fork goes in easily). Drain and add butter (or I can't believe it's not butter fat free spray), a liberal amount of dried parsley, mix it up, that's it! Salt and pepper if you like too.

Mashed Potatoes:
Skinned and boiled till done- the smaller the chunks the quicker it cooks and easier it is to mash. Drain and add in stick of butter, a little bit of whole milk, and white pepper powder (great flavor and invisible in those white potatoes!). Be careful when adding in the milk as it doesn't take much to make them soupy! Mash and Blend to your liking of consitency. I always taste and add more butter/pepper till I get what I like. You can always subsitute in sour cream (fat free of course) for milk and the butter spray for butter. I don't like using fat free milk or 2% as it is no where creamy enough.

Seasoned baked potato wedges:
Clean and slice up wedges or chunks of potatoes. Line a 13x9 pyrex w/foil (easy clean up btw), then throw in the potatoes. Drizzle with olive oil. Now you can season several ways, but garlic pepper on all of them: old bay, basil, salt and pepper, dill, parsley, rosemary, you get the idea! experiment! Just like with chicken, bake slower lower longer 425-475. They're done when the fork slides in, but you can make the crispy or not depending on how long you leave in. I find the old bay seasoned ones go well with mexican dishes, the basil/dill go great with Italian/anything.

Baked potatoes- try them wrapped in foil, with a little water and a sprinkle of garlic pepper. Cook like you usually do.

One last thing for now :D

If you've never tried a water smoker before you should! They are cheap (~$30) and give amazing results. The downside is it's an all day affair, but the results are so worth it. I typically add veggies like onions and carrots to the water, as well as beer and bourbon (mmm Knob Creek). Marinade some ribs in the Yoshida style overnight, place them on the bottom rack right above the water pan. Close the lid and don't open for at least 6 hours. I typically add in wood chips soaked in beer/water/bourbon every hour to 2 hours. Make sure to keep the heat going- you may need to add coals. It cooks very slow at a low temp, this is why it'll take all day. I've done whole chickens this way too- experiment with a combination of spices for your rubs!

oops double post

Wow Anthony, you've got some great ideas in there! Not only have I never tried water smoking, I had never heard of it until now. Is it a healthier in that you don't get all the carcinogens in your food?

My gf is on a "calorie limited" diet this week, which basically means, "do not eat anything in front of me that is not lettuce or water!" So yeah, most everything is out of the question this week :D

Next week should be fun though after she drops a few. Great tips!

Quote:

---

Originally Posted by walterick

I do have another question though. How do you carmelize? I threw some sugar in a pan with olive oil and sauteed onions in it. Is that carmelizing? I could google it, but this is more fun

---

Onions have enough sugar in them (same with carrots) that you only need to caramelize the sugar that's already in them - you don't need to add extra sugar to them. I have added a little a couple of times once they're already going, but I've found it's really not necessary if you have the time.

What I do (which doesn't mean it's right, but it works :) ) is to start the onions out at med-high heat with butter (not margerine) because it browns better than olive oil, and a little salt and pepper. I use kosher salt because of the flavor difference and it's easier to sprinkle on with your fingers. Once they start to brown, turn the heat down and let them do their magic, stirring once in awhile. Your patience will be rewarded! Don't rush or you'll burn them (actually you'll burn the sugar in them). If you need to rush, turn up the heat, maybe add a sprinkle of sugar (not much) and watch them closely - not as good, but still good.

Vidalia Onions are just starting to hit the markets. Last night I cut one into 1/2" thick slices (kind of a burger-shaped slice), coated in olive oil, salt & pepper and threw them on the grill with fairly low heat, turning occasionally. Mmm...

Heres a good one...

Beet greens and sausage..I know it sounds funky but its actually quick and tasty.

Get a very large pan with a little oil, and garlic. Take some italian or andouille sasuage and get it going. Cut it into slices and it will cook faster. Then take a large bunch of beet greens and let them cook until they very limber. They will almost be a fraction of the size since the water cooks out. Add some herb goat cheese at the very end and let it melt with the greens. Season with salt, pepper, and sport pepper sauce, and enjoy. I'm not sure how healthy it is but its good, and fills you up. You could make it healthier by using low fat goat cheese, turkey sausage, and cooking the sausage seperatley then adding, but I like the flavor of the grease to help season the greens.

So heres another for your arsenal Rick...

I also have a pretty good enchiladas verdes recipe, I will post it if anyone is interested, and if I can remember everything...

Post it if ya got it! I'll eventually get around to making everything...

Ah-ha...

So that explains why my onions burn every time I sautee them! I am cooking to hot and burning the sugar in them. Does the fact that I am using olive oil also make them burn?

Okay, so nothing as elaborate as the recipes you guys have...

But I just remembered my favorite side dish creation! It's called Fiesta Mac. You take a box of mac and cheese (creamy kind works best) and dump some salsa in it after it's cooked while you're adding the cheese. It is very zesty and everyone so far has loved it. It also seems more complex that it is when served :D The trick is not using too much salsa, just enough to make it zesty, and finding the right brand of salsa.

As you can see, my cooking adventures thus far have been experimental and simple. This thread will do wonders for my education :)

Quote:

---

Originally Posted by walterick

Does the fact that I am using olive oil also make them burn?

---

Olive Oil has a low smoking point, but so does butter. Turn down the heat for this and you'll be fine. What happens is that the oil will start to smoke (you'll smell it!) and it will taste really bad. If you heat the oil first (you should, btw, so the food doesn't absorb as much oil) and it smokes, throw it out and try again. It happens.

Canola and Peanut oil have a much higher smoking point and are better for high-heat techniques like sauteeing. Sometimes I use olive oil for this which can be done if you're careful (assuming you're not using a big commercial Viking or whatever type stove with the heat on full blast).

Quote:

---

Originally Posted by walterick

Wow Anthony, you've got some great ideas in there! Not only have I never tried water smoking, I had never heard of it until now. Is it a healthier in that you don't get all the carcinogens in your food?

---

Of course not! Actually I really don't know, as it tastes so freaking good you won't care. :D

Quote:

---

My gf is on a "calorie limited" diet this week, which basically means, "do not eat anything in front of me that is not lettuce or water!" So yeah, most everything is out of the question this week :D

Next week should be fun though after she drops a few. Great tips!

---

Thanks! Here's a simple to make salad that she will love, and is very healthy!

Fresh spinach- take off all the stems
Red onion- sliced
Mushrooms- button type sliced up
Cucumbers- chopped
Tomatoes- diced
Walnuts- chopped
Turkey Bacon- 3 to 4 slices crumbled
Fat Free Feta cheese- crumbled (Athenos brand w/basil and tomato is good)
Cruette of Good Seasons garlic herb dressing made with balsamic vinegar.

Toss all together, very lightly dress and enjoy! The biggest amount of calories will come from the bacon, cheese and walnuts, but they are integral to the salad so find out how many calories she wants to use up and measure it out for her. Even in small amounts the walnuts and feta make a difference in flavor!

Some greek marinaded grilled chicken breasts go excellently with this too!

I know its warm out, but how about a chili recipe....

You will need:
1 large white onion
1 Green Bell Pepper
2-3 cloves of garlic
2 lbs of ground turkey (rick) or BEEF
4 serrano peppers
Cheyeene
Cavenders
salt
pepper
3 squirts Worchestshire Sauce
Tabasco
Rep Pepper Flakes
3 cans of stewed tomoatoes
1 can tomato sauce

Sweat the garlic, peppers, and onions in a little EEOO (extra virgin olive oil). Add your beef or turkey and drain when cooked through.

Add your stewed tomatoes and sauce. Then add you serranos chopped finely. Season to taste with the other spices according to your pallette. let this simmer for about 2 hours, stirring occasionally, and seasoning.

Enjoy

Hey zrfraser!

I finally made your chicken and sausage dish! (girlfriend is outta town ;))

Mmmmmmmm..

I tried it once with sauce added on top and once without... the with sauce one was much better :)

Mmmmmm... I ate part of it up before I could photograph it LOL

Thanks for the recipe!

Just add some ziti and you have yourself a good meal. If your gf is watching her weight, use whole wheat pasta. I actually prefer it now, it seems like it cooks up better. Glad you enjoyed it. I think you have enough recipies to last you for quite sometime, but I have plenty more that I will try and add sometime tonight or tomorrow. What kind of sausage did you use, and di dyou try and butterfly or did you roll it. It looks like you rolled which works well of you can get the chicken thin enough.

Good Eats-Z

Z-

Thanks again for the recipe. I did butterfly the chicken. I guess I made too much filler as the stuff was running out all the sides. I didn't see Italian sausage at the store so I bought smoked turkey sausage. Hope that isn't sacreligious.

Funny thing you mention whole wheat pasta - I tried that once a few years ago because of the health benefits of eating whole grains. I cooked up a batch and hated it... could hardly finish it. It seemed dry, despite the sauce, and had a taste I didn't like. Maybe I was using a bad brand.

Yes, I have plenty of recipes and ideas to last me awhile :) Though more is always welcome. I think I will try one of Adina's next.

Rick

I think the whole grain pasta has come a long way. The Barilla brand is good and seems lighter than others. Its never wrong to try and do something different just look at my sig and it says it all. Whether it be with food or photography there are no rules. As long as you like the end result, then that is all that matters.

recipes to follow....

1 small onion
1 medium carrot
1 tbs corn oil
2 pork chops (I actually use boneless pork loin stuff)
1/4 cup water 1/4 cup vinegar (I use white)
3 tbs dark brown sugar
2 tsp soy sauce
1/4 tsp hot pepper sauce
1 tbs corn starch
1/4 cup cold water

Peel onion and chop into 1/2 inch pieces. Peel carrot, cut into 1/4 inch slices.

Heat oil, brown pork chops. Remove pork chops, add onion and carrot, cook until veggies begin to soften.

Add vinegar, water, brown sugar, soy sauce, hot pepper sauce and stir. Add pork chops, spoon sauce over them. Cook for 30 minutes, flipping halfway thru.

Remove pork chops from pan, mix cornstarch with cold water and pour into pan with veggies, boil, uncovered, until thickened. Serve over pork chops.


The tacos we just brown the ground chuck or ground turkey, add a jar of salsa, and simmer. Then we pile everything in.

Hey Rick, one thing that helps a lot (just like photography) is knowing some of the technical stuff so you can accomplish what you want. Try tasting all the ingredients so you know what they're really like. Of course some things you have to be very careful with (vinegars, chilis, and dry mustard powder come to mind!) and you probably wouldn't eat most meats raw obviously...

If you're making something like a potato salad, keep tasting it to see what affect the next ingredient will have on the whole dish. Sometimes (like in this case), letting the ingredients sit together for awhile in the 'fridge makes it really come together. Oh - speaking of the fridge, you probably would leave some of the salt out at this point because things tend to need more salt after this regardless of how much you used before it went in. Some things really are better the next day because of this, actually.

Hey Steve those are good points. I really am learning the technical stuff as I go along.

So let me get this straight... you're supposed to cook meat before you eat it?

Does that go for eggs too? ;)

The one thing I don't know how serious to take is how important it is to keep your "raw meats" away from everything else. I mean, are you guys nazis about it? I try to be careful, but sometimes I just don't worry if the chicken cutting board sits out for awhile or whatever.

I have to say, I have made some very yummy creations this week with the leftover sausage, onions and peppers from Z's chicken recipe. We've had spaghetti with sausage and peppers, and this morning I made eggs with the same ingredients. yummmmmmmmmm

I wouldn't say I'm a nazi, but I do try to be careful with my raw meats. I have two seperate cutting boards one for meats, and one for everything else. I don't use a wood board for my meats because the bacteria can get into the porus wood and that isn't good.

Onions, peppers, and garlic...building blocks for any good meal.

Z

Quote:

---

Originally Posted by Spec A!

Potatoes!

---

I love potatoes. Unfortunately, I don't eat them fast enough and they end up going bad on me. Does anyone have any good storage tips?

Quote:

---

Originally Posted by Spec A!

Mashed Potatoes:
Skinned and boiled till done- the smaller the chunks the quicker it cooks and easier it is to mash. Drain and add in stick of butter, a little bit of whole milk, and white pepper powder (great flavor and invisible in those white potatoes!). Be careful when adding in the milk as it doesn't take much to make them soupy! Mash and Blend to your liking of consitency. I always taste and add more butter/pepper till I get what I like. You can always subsitute in sour cream (fat free of course) for milk and the butter spray for butter. I don't like using fat free milk or 2% as it is no where creamy enough.

---

My favorite mashed potato recipe is Dirty Garlic Cheese Mashed Potatoes. Instead of spending time peeling all the potatoes, just give it a good scrub to get all the dirt off. Chop them into smaller chunks, boil until they mash easily with a fork. Drain them (pasta pots with the draining inserts are good for this). Add in a stick of butter and sour cream or cream cheese (for a richer flavor). Season with garlic powder, and blend together using an electric hand mixture. As you blend, add shredded cheese.

Quote:

---

Originally Posted by Spec A!

Baked potatoes- try them wrapped in foil, with a little water and a sprinkle of garlic pepper. Cook like you usually do.

---

That would destroy my microwave.

Quote:

---

Originally Posted by walterick

Following my own advise. Here's tonight's dinner. Spaghetti with extra virgin olive oil, parm and romano cheeses and basil. Mmm! Easy and yummy! :)

---

Only thing missing from that is GARLIC, it's my favourite.

Quote:

---

Originally Posted by masdog

I love potatoes. Unfortunately, I don't eat them fast enough and they end up going bad on me. Does anyone have any good storage tips?

---

I keep mine in the pantry- cool, dark, and dry. Moisture is what causes the rot and tuber growth.

Quote:

---

My favorite mashed potato recipe is Dirty Garlic Cheese Mashed Potatoes. Instead of spending time peeling all the potatoes, just give it a good scrub to get all the dirt off. Chop them into smaller chunks, boil until they mash easily with a fork. Drain them (pasta pots with the draining inserts are good for this). Add in a stick of butter and sour cream or cream cheese (for a richer flavor). Season with garlic powder, and blend together using an electric hand mixture. As you blend, add shredded cheese.

---

Sounds awesome! That's basically my Parsley Potato recipie, albiet the cheese, and I mash by hand instead of mixer. Try boiling 4-5 garlic cloves with the potatoes instead of using garlic powder- mashes right along with the potatoes and gives a fresher flavor.

Quote:

---

That would destroy my microwave.

---

That's why they call them baked potatoes ;)

Quote:

---

Originally Posted by walterick

So let me get this straight... you're supposed to cook meat before you eat it?

Does that go for eggs too? ;)

The one thing I don't know how serious to take is how important it is to keep your "raw meats" away from everything else. I mean, are you guys nazis about it? I try to be careful, but sometimes I just don't worry if the chicken cutting board sits out for awhile or whatever.

---

Some meats you can eat raw but you have to be very careful where it comes from. Usually fish and beef (tartar which I've never had, Carpaccio which I have had but it was seared on the edges like cooking a steak for 30 seconds). Pork and poultry? No way. Avoid the chicken sushi.

Eggs can be OK raw but it can be Russian Roulette. When in doubt, don't do it. A real Caesar salad uses a raw egg but it can be "coddled" too which is kind of like searing the beef as above (boiled in the shell for about 30 sec).

I'm pretty much of a fanatic when it comes to keeping stuff clean and separate. Cross-contamination is a bad thing. Getting sick from food isn't fun, been there. Treat raw meats (especially poultry) almost as a hazardous substance. Wash the cutting board and all utensils you've used with it very thoroughly, including your hands. As far as meat staying out of the fridge for awhile, I don't worry about it too much. It's actually better to let it sit on the counter for a little while to let it warm up slightly before cooking. I wouldn't try to thaw something by leaving it on the counter though.

The "danger zone" of bacteria and all that fun stuff is 40 degrees to 140 degrees. Within that range, it can grow quickly. Once it's below that (fridge, freezer) or above that (cooked and kept warm), you're OK. I use an instant read thermometer which looks like an oversized pin with a dial on the end of it, about 6" or so long.