spicygyoza's Profile

Ok... there's two collapsible strainers here. Why not included a collapsible salad spinner? I never wanted to buy one of them until I found a collapsible one. Now I love it, and I eat salad more often!!

http://www.amazon.com/Progressive-International-CSS-1-Collapsible-5-Quart/dp/B002CGS3NG/ref=sr_1_1?ie=UTF8&qid=1337377189&sr=8-1

Seriously, I even bought one for my sister!

My roast chicken recipe:

Preheat oven to 450F

Make a dry rub with whatever looks good in the cabinet, and perhaps take a walk around the neighborhood with scissors looking for fresh rosemary.

Rub bird inside and out with spices.

Put bird in oven on a roasting pan with a some water in it, roast at 450F for 30 mins, then drop the temp to 400F until the breast meat reaches 170F.

Eat.

Ta-daaa!

IMHO, cooking is meant to be experimental, not a set of rigid rules to follow and if not obeyed the food is 'wrong'.

Enjoy your time in the kitchen... it's not meant to be so stressful :)

Want to make meat even cheaper? Invest in a vacuum bag machine.

When you go shopping, buy the "family size" bundles of chicken, pork, beef, or whatever. You can easily vacuum pack the individual servings, even after seasoning if you want, and save them for later.

Soon, that $14.99/lb ribeye you've been eyeing becomes $9.99/lb in the family pack, and you've shaved quite a bit of money off in the long run.

Besides, $9 for a ribeye is nothing compared to the $25-$35 you would get charged eating out in town. So when you want to treat yourself to a delicious meal, splurge.

Just not every night... unless you're doing fairly well these days.

I loooove dumplings!!

Here's my recipe for Chicken and Shitake Gyoza:
http://keeprecipes.com/recipe/howtocook/chicken-and-shitake-gyoza

Yum!

And for those of you concerned about how many it makes... who cares? You can freeze and use leftover filling in quite a few ways. Saute it and break it up for delicious fried rice or add a little starch to it, form it into meatballs, and make a quick soup with vegetables, chicken stock, and ginger.

Sriracha. Yum!

Did the haters even bother to read the recipie? I think not...

The eggs are soaked in salt water for 30 mins, long enough to kill bacteria. Heck, bleach them if you're freaked out by it.

The eggs also get oiled on the inside, which would stop the brownie from sticking to the shell.

Yikes.

People, live a little! Enjoy the tiny things in life and allow some joy and novelty into your lives... geeze!

I'm pretty sure 95% of the population already has a cutting board in the shape of my favorite state: Colorado.

... gochisousamadeshita ...

From Japanese: "It was an honorable feast"

When I was in elementary school, I remember staying the night at my friends house, and his mom made Pork and Apple Pie. It was freaking delicious!! And I've searched high and low for a decent recipe that was the same formula, but I haven't been able to find one.

It was a regular looking pie, with a savory filling of ground pork, onions, and apples... anyone have a recipe for something like that?

Yep, umeshu!!

You don't have to use anything as strong as vodka or everclear, and that is not what's in the typical Japanese recipe anyway.

Here's a great recipe, cached on Google, and complete with lots of pictures :)

http://goo.gl/0jYz9