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Archive through May 02, 2014

Reality TVClubHouse Discussions: General Discussions: tack Cooking Corner: QUICK QUESTIONS: ARCHIVES: Archive through May 02, 2014 users admin

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Dipo
Member

04-23-2002

 Friday, March 28, 2014 - 11:26 am   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
LMAO, I am going to make pickled apples and onions to go with my pork chops, so I am checking to see if I have enough cider vinegar and I notice there is a date on it, best if used before 2005!!! Oh my, guess I best replace it.

Christy358
Member

07-10-2007

 Friday, March 28, 2014 - 11:40 pm   Edit Post Move Post Delete Post View Post Send Christy358 a private message Print Post    
LOL Been there done that. When I moved last year I checked dates before I packed. I had to pack way less....

Dipo
Member

04-23-2002

 Saturday, March 29, 2014 - 1:06 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
LOL, Christy, I swear every year I think I have it handled then I find something in a different cabinet with an old date, it always cracks me up.

Colordeagua
Member

10-24-2003

 Saturday, March 29, 2014 - 2:54 pm   Edit Post Move Post Delete Post View Post Send Colordeagua a private message Print Post    
Just a few years ago I came across an old package of "gourmet" dried soup mix I had from app. 25 years ago. Maybe a little longer? I remember I liked it a lot, but didn't actually remember the taste. Dried soup -- that's got to be OK. So I fixed it. Oh yeah, that was GOOD STUFF. Loved it. Long gone product though.

Roxip
Member

01-29-2004

 Tuesday, April 01, 2014 - 9:46 am   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
So I'm making French onion soup for a dinner party Thursday night. Can I make it on Wednesday night? Never made it from scratch before (but even the most difficult recipes look pretty easy).

Y2krazy
Member

09-17-2002

 Tuesday, April 01, 2014 - 10:14 am   Edit Post Move Post Delete Post View Post Send Y2krazy a private message Print Post    
Yes, Roxip. Just put in fridge overnight. Next day heat it up again, then put in bowls and top with the croutons and cheese and broil. It will be great!

Roxip
Member

01-29-2004

 Tuesday, April 01, 2014 - 12:12 pm   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
Thanks! I'm going to Central Market on Thursday and get French bread and good cheese...I don't know why but my local WalMart in the ghetto town down the road doesn't carry Gruyere (sp?)! Can you imagine!

Dipo
Member

04-23-2002

 Tuesday, April 01, 2014 - 3:50 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
LOL, Roxip, the gruyere is important but I used some blue cheese crumbles last time and they were also fabulous.

Roxip
Member

01-29-2004

 Tuesday, April 01, 2014 - 6:42 pm   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
Either way sounds good. Anything with cheese - can it be bad?

Dipo
Member

04-23-2002

 Friday, April 11, 2014 - 11:20 am   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
So I have a recipe that calls for mozzerella cheese, I don't have that on hand but I do have Mexican cheese. Do you think that is an ok substitute?

The recipe is called inside out ravioli with hamburger, spinach and pasta so I was thinking the cheese would probably be ok.

Heckagirl631
Member

09-08-2010

 Friday, April 11, 2014 - 12:59 pm   Edit Post Move Post Delete Post View Post Send Heckagirl631 a private message Print Post    
Sounds good to me! You might even like it better.

Gumby
Member

08-14-2004

 Friday, April 11, 2014 - 1:41 pm   Edit Post Move Post Delete Post View Post Send Gumby a private message Print Post    
Dipo, it will probably give it more flavor than just plain mozzarella. I often substitute other cheeses for that.

Roxip
Member

01-29-2004

 Friday, April 11, 2014 - 1:44 pm   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
So my French onion soup got put off until last night but it really was quite good and got rave reviews (of course they were my friends so they might have been being nice - but there wasn't any left). Thanks for the advice, and especially since I made it 2 days in advance - which I think helped the flavor of it a lot since they all had time to mix!

Dipo
Member

04-23-2002

 Friday, April 11, 2014 - 2:22 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
I was going to come and say never mind, LOL, I read some of the reviews and many said it was better with cheddar. So you guys were right.

Roxip so glad your soup worked out.

Dipo
Member

04-23-2002

 Friday, April 18, 2014 - 2:22 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
NEW Q: Hey I was thinking of making cinnamon rolls for Easter, but I read the recipe to make the dough and I don't really do well with yeast. So I was wondering, I know Trader Joes has raw pizza dough, do you think I would use that and just add the sugar, cinnamon and butter, roll it up and then slice them? Would pizza dough work, LOL?

Goddessatlaw
Member

07-19-2002

 Friday, April 18, 2014 - 2:41 pm   Edit Post Move Post Delete Post View Post Send Goddessatlaw a private message Print Post    
I really think it would be too dense, Dipo, but I'm not a pizza dough expert.

Goddessatlaw
Member

07-19-2002

 Friday, April 18, 2014 - 2:43 pm   Edit Post Move Post Delete Post View Post Send Goddessatlaw a private message Print Post    
I'd work with pop-can biscuit dough on it before I'd resort to pizza dough.

Dipo
Member

04-23-2002

 Friday, April 18, 2014 - 2:45 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
Oh, good idea, thanks.

Karuuna
Board Administrator

08-30-2000

 Friday, April 18, 2014 - 2:46 pm   Edit Post Move Post Delete Post View Post Send Karuuna a private message Print Post    
Just an FYI, googling cinnamon rolls pizza dough brings up quite a few recipes.

I've never tried it, but you certainly wouldn't be the first one! :-)

Dipo
Member

04-23-2002

 Friday, April 18, 2014 - 3:08 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
LOL, it never even occurred to me that other people would think like me on the TJ pizza dough, but there is actually a recipe that uses it.

Thanks so much!

Dipo
Member

04-23-2002

 Monday, April 28, 2014 - 3:03 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
ACCK, I forgot I was thawing chicken yesterday and got up this morning and saw it in the sink. I quickly threw it into the fridge. Do I need to throw it away? Not a problem it is only 3 pieces but I thought it might be okay when I cook it.

TIA.

Jmm
Moderator

08-15-2002

 Monday, April 28, 2014 - 5:17 pm   Edit Post Move Post Delete Post View Post Send Jmm a private message Print Post    
Dipo, I'm really leery of chicken, I'd probably throw it out just to be on the safe side.

Teachmichigan
Member

07-22-2001

 Monday, April 28, 2014 - 8:44 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
If it was room temp more than 2 hours, toss it!

Dipo
Member

04-23-2002

 Tuesday, April 29, 2014 - 1:03 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
yeah, I am leery as well, I threw it out. Thanks.

Naja
Member

06-28-2003

 Friday, May 02, 2014 - 4:26 pm   Edit Post Move Post Delete Post View Post Send Naja a private message Print Post    
Not a question, just something on the topic of raw chicken.

I made a whole rotisserie chicken today, and when I went to cut open the plastic, a shot of the raw chicken juice shot straight into my eye. I'm going to be nervous for 2 or 3 days.