The super-basic questions thread for non-cooks

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is there anything technically wrong with this? any way i could make it better?

jergincito, Friday, 9 March 2007 10:00 (eleven years ago) Permalink

why should i not pour bacon grease down the sink? (my mom used to pour it into orange juice cans and then freeze it and i'm figuring it's because she didn't want the drain to clog but then what did she do with the bacon grease? did it just sit in the freezer forever?)

jergincito, Friday, 9 March 2007 10:02 (eleven years ago) Permalink

i don't have a microwave. what is the best way to reheat pasta?

jergincito, Friday, 9 March 2007 10:02 (eleven years ago) Permalink

I suspect the grease isn't good for septic systems even if you do run a lot of hot water behind it to keep the pipes clear. And no one wants backed up waste lines because of cooking grease -- NO ONE. There was a Chinese restaurant on my old corner in Jersey City that was always dumping grease and it made all the basements on that block flood in gross, gross ways.

Laurel, Friday, 9 March 2007 15:03 (eleven years ago) Permalink

Anway, when the can or jar is full of grease, you throw it away, obviously! :D

Laurel, Friday, 9 March 2007 15:04 (eleven years ago) Permalink

thanks! one about this: should i always defrost chicken before i cook it? i've been throwing it in the frying pan frozen and figure that's why i've been burning it. true? (see, told ya, dopey)

jergincito, Friday, 9 March 2007 18:01 (eleven years ago) Permalink

Dude, are you for real? Yes, thaw the chicken. No, don't put grease down the drain. Go ahead and put the beans directly in the boiling water and blanch them rather than risk starting a plastic fire and stinking up the kitchen for weeks. If the pasta doesn't have sauce on it, put it in a nonstick skillet or saucepan with a few tablespoons of water, cover it, and reheat/steam it.

Rock Hardy, Friday, 9 March 2007 19:10 (eleven years ago) Permalink

r.h., i like your tough kitchen talk.

lauren, Friday, 9 March 2007 20:20 (eleven years ago) Permalink

i said they were dopey. i don't know how to cook, okay? fucking-a you guys.

jergincito, Saturday, 10 March 2007 09:38 (eleven years ago) Permalink

thanks for making me hate this place

jergincito, Saturday, 10 March 2007 09:39 (eleven years ago) Permalink

I really love fried pasta on day two. Heat a little oil in a frying pan, then slap in the pasta (already mixed in with the sauce from the previous day of course). Moosh it about in the pan till it looks and tastes ready. Eat.

.stet., Saturday, 10 March 2007 13:03 (eleven years ago) Permalink

Sorry I hurt your feelings, jergincito. It's just that your questions were one or two steps into "WTF?!" territory.

Stet, there was a post after lauren's (by estela?) that disappeared in the last 12 hours. Whassup with that?

Rock Hardy, Saturday, 10 March 2007 14:39 (eleven years ago) Permalink

no hurt feelings, not now. i just honestly don't know how to cook. i do appreciate answers, whatever the tone.

it's funny, about every six months or so i forget that the tuomas paradigm-that if you ask a simple question you're much more likely to be mocked than helped-rules ilx. it's still a shock, and one of my last favorite things, but hey, i'm still here.

jergincito, Saturday, 10 March 2007 19:26 (eleven years ago) Permalink

i love books still lols at my "danielle steele, where to start?" thread.

jergincito, Saturday, 10 March 2007 19:28 (eleven years ago) Permalink

how about i go get a döner kebab and some beer and forget i ever started this thread.

jergincito, Saturday, 10 March 2007 19:28 (eleven years ago) Permalink


Rock Hardy, Saturday, 10 March 2007 21:31 (eleven years ago) Permalink

That's okay, jergins, at least you didn't ask how to "make" a bagel, like one of my favorite posters did. No one took him seriously, either, until he pointed out that he was raised by wolves.

Laurel, Saturday, 10 March 2007 21:58 (eleven years ago) Permalink


With the steamer, you're gonna have a lot more success if the 'steamer' is covered somehow, thereby trapping in the steam that cooks yr food. I do this one of these guys fitted in a pot with a couple of inches of water, and the lid on.

That said, if your green beans cook the way your currently doing it, then it works! (I'm guessing, having never tried that, that they do cook, they just take longer than they would with a lid on.

G00blar, Saturday, 10 March 2007 22:47 (eleven years ago) Permalink

A cantankerous old islander once told me, referring to a bad batch of soup, "Just pour it in a wheel-rut in the road." Since then, that's what I been do with cooking grease—pour it onto the gravel of the driveway. It won't hurt any plants, or clog up the septic or the drain.

Beth Parker, Sunday, 11 March 2007 00:21 (eleven years ago) Permalink

Aren't bagels really difficult to bake?

.stet., Sunday, 11 March 2007 02:28 (eleven years ago) Permalink

Boiled innit.

To follow from Stet's pasta recipe, the way we do it at the restaurant is to half-cook and store, then finish off in the sauce. You're talking about fully cooked stuff already, I know. So simply heat it up in the pan, making sure there's enough liquid (if there's no sauce then a splash of white wine) to stop it sticking. It'll reheat in no time.

As regards steamers, if you're anywhere near an oriental supermarket just buy one of the cheap wicker ones rather than risk melting plastic.

As to bacon fat, I generally store it for cooking spuds in, myself.

Matt, Sunday, 11 March 2007 11:53 (eleven years ago) Permalink

Huh, I just realised I'm basically rehashing a lot of what has been said upthread. Apologies.

Matt, Sunday, 11 March 2007 11:54 (eleven years ago) Permalink

it's a bake/boil combo, for the maximum amount of pain-in-the-tuchis.

lauren, Sunday, 11 March 2007 22:23 (eleven years ago) Permalink

Yes, sadly he was asking about finished bagels. Like from the bakery. Bless him.

Laurel, Sunday, 11 March 2007 22:53 (eleven years ago) Permalink

i love books still lols at my "danielle steele, where to start?" thread.

why I've never shared my story about meeting bestselling author Judith Krantz

m coleman, Sunday, 11 March 2007 23:04 (eleven years ago) Permalink

Was that bagel thread as great as I half-remember?

Casuistry, Monday, 12 March 2007 04:33 (eleven years ago) Permalink

Fuck yeah, it got really good when he admitted to putting the milk in the bowl before the cereal. I love that guy.

Laurel, Monday, 12 March 2007 14:27 (eleven years ago) Permalink

Yesterday's leftover pasta (minus sauce) is really good chucked in a pan with a couple of beaten eggs to make frittata. It's especially pretty if you use spaghetti.

I once chucked the leftover oil from onion bhajis down the sink at a friend's house. It came back up through her drains into the washing machine and made all her clothes stink. I was not popular for a few days after that. If only I'd asked ILC, I might not have made that mistake!

Madchen, Monday, 12 March 2007 14:48 (eleven years ago) Permalink

We're tough, but fair.

Rock Hardy, Monday, 12 March 2007 16:27 (eleven years ago) Permalink

four weeks pass...
Jergins, I'm sorry I couldn't answer this. I poured grease down the sink until I was in my mid-twenties. I figured enough hot water and Drano and things would be fine. Then, I started doing work in waste water treatment plants.

Hot water may chase the grease further down the pipes, but eventually it cools off and the grease sticks to the top of a horizontal section and clogs that pipe like an old man's artery. Drano (or lye or any of those horribly caustic things) causes hair (protein) to soften and dissolve and saponifies grease (turns it into soap). The thing is, Drano can't get to all the grease at once, just the initial layer of it. The pipe will open up a bit, but stuff will continue to get trapped in the grease-restricted section. Then, one day in the future, an expensive plumber and his pipe angioplasty machine has to be called. It physically scrapes the (now rancid) grease from the pipe walls and pushes it downstream to a sewer connector, which is a wider pipe. With luck, it ends up at the end of the line.

A better thing to do with grease is to harden it in either the fridge or the freezer, then roll it in birdseed and use it to feed the birds/squirrels in the winter. Or, use some of it to pop popcorn or season your beans. Older people where I'm from spread it on bread instead of butter or mayo.

Jaq, Monday, 9 April 2007 03:14 (eleven years ago) Permalink

Also, you don't have to complete thaw the chicken to cook it. Cover it with a sauce (spaghetti sauce - use a whole jar) or some water/wine mixture or beer and simmer it on top of the stove in a covered pan for 20 - 30 minutes. After that, drain it (I'm assuming you've got chicken parts like legs or thighs or breasts) and heat up a skillet. Toss the poached parts in for a 7 - 10 minutes until the skin browns up a bit.

Like everyone said, your steamer would work best if it were covered to trap the steam in. And plastic on the stove is a bad idea in general unless it is some kind of high temp silicone. Use some aluminum foil (or a pie pan) fitted over the top of the pan with some small holes punched in it with a fork. Put your veggies on that, then cover with some more foil if you don't have an actual lid.

Jaq, Monday, 9 April 2007 03:23 (eleven years ago) Permalink

thx jaq

jergïns, Monday, 9 April 2007 08:30 (eleven years ago) Permalink

How about poaching eggs? I have tried it (successfully) but I freak out just thinking about doing it again. Any tips?

nathalie, Thursday, 12 April 2007 08:34 (eleven years ago) Permalink

Use the freshest eggs you can get - the whites are less liquid in a fresh egg. Crack the egg into a saucer first, then slip it into the simmering liquid from there. Supposedly, some acid in the liquid (vinegar, lemon juice, white wine) helps the white set up more quickly - I don't know if that's a fact or myth. You can poach eggs in advance and store covered in the fridge. They reheat quickly - just slip back into some simmering/boiling liquid for a minute or two.

Jaq, Thursday, 12 April 2007 15:19 (eleven years ago) Permalink

Break the egg onto some clingfilm then tie it up so the egg is in a wee clingfilm bag in then stick the wee clingfilm bag into the pan of boiling water.

No, really, do! It's easy and it works!

ailsa, Thursday, 12 April 2007 16:46 (eleven years ago) Permalink

I need to try that! I'm always leery of putting clingfilm in microwaves and pots of simmering water, but I do love a poached egg.

Rock Hardy, Friday, 13 April 2007 16:56 (eleven years ago) Permalink

we've been spraying rocks glasses with cooking spray, then cracking an egg into them and placing in gently simmering water.

lauren, Friday, 13 April 2007 17:12 (eleven years ago) Permalink

'gently simmering' :)

jergïns, Friday, 13 April 2007 17:12 (eleven years ago) Permalink

I dispose of grease one of two ways--

1. I mix it with a healthy dose of Dawn and wash it down the sink.

2. If it's a small amount, I hollow out a little spot in the trash and pour it in there.

Jesse, Sunday, 15 April 2007 18:36 (eleven years ago) Permalink

I wonder if the Dawn breaks up the grease enough to make it harmless? DAWN GETS GREASE OUT OF YOUR WAY, you know.

Jesse, Sunday, 15 April 2007 18:41 (eleven years ago) Permalink

I keep a waste-grease bowl on the stove and when it fills up, I go dump it out in the back alley for the neighborhood dogs to lap up. If it makes them sick, it's good enough for 'em, since their owners let them run around loose against city regs.

Rock Hardy, Sunday, 15 April 2007 19:14 (eleven years ago) Permalink

that's not the fault of the dogs!

lauren, Sunday, 15 April 2007 20:49 (eleven years ago) Permalink

This is true. :-(
But they seem to enjoy it! (/big juicy rationalization)

Rock Hardy, Monday, 16 April 2007 04:34 (eleven years ago) Permalink

I really love fried pasta

Spoken like a true Scotsman!

Keith, Monday, 23 April 2007 23:13 (eleven years ago) Permalink

Jergins, if you don't have a proper steamer, you can steam in any covered pot or pan - just put a relatively thin layer of water on the bottom of the pan (enough to cover the bottom and not boil off immediately but not enough to submerge the veggies), cover, and turn up the heat.

Hurting 2, Tuesday, 24 April 2007 05:22 (eleven years ago) Permalink

I love cold pasta sprinkled with sugar. And for that matter yorkshire pudding. It's just like pancakes amirite?

Ned Trifle II, Tuesday, 24 April 2007 11:37 (eleven years ago) Permalink

a tiny bit of olive oil is also good for storage of cooked, non-sauced pasta

Hurting 2, Wednesday, 25 April 2007 06:42 (eleven years ago) Permalink

I've heard/read that adding olive oil to pasta before saucing it can lead to the sauce running off and not sticking the way you'd like, but that's referring to it served hot. No idea what effect storing it cold and then reheating would have.

Laurel, Friday, 27 April 2007 23:17 (eleven years ago) Permalink

Doesn't it bother anyone that yr eating this shit that you worry might be bad for the health of yr drains?

libcrypt, Saturday, 28 April 2007 02:03 (eleven years ago) Permalink

Of course not. Your body is set up to digest fats and needs them to function properly. The same isn't true for drains.

Jaq, Saturday, 28 April 2007 02:17 (eleven years ago) Permalink

rough guide i don't really follow:

lemon = lettuce-only salad, or maybe if you're having the salad alongside fish
vinegar = salad w/ tomatoes in

also sometimes olive oil is too strong to have in a salad and a thinner veg oil will work better

uh oh i'm having an emotion (c sharp major), Friday, 16 March 2012 18:34 (six years ago) Permalink

I put lemon on kale, usually, and red wine vin (maybe with a splash of balsamic if I want sweetness) on arugula & spinach salads. Don't really eat lettuce, I guess.

drawn to them like a moth toward a spanakopita (Laurel), Friday, 16 March 2012 18:35 (six years ago) Permalink

Just oil and vinegar gets old, I like flavor, like blue cheese vinaigrette or cucumber poppy seed vinaigrette or avocado vinaigrette, but they never work.

― JacobSanders, Friday, March 16, 2012 1:19 PM (7 hours ago) Bookmark

dude sounds like you should get a food processor or blender with that. also those tools totally emulsify the shit out of whatever you put in there

Anton Levain (jdchurchill), Saturday, 17 March 2012 02:18 (six years ago) Permalink

A good stick blender is worth every penny.

Carlos Pollomar (WmC), Saturday, 17 March 2012 02:45 (six years ago) Permalink

true dat i have a small food pro, a blender (which i never use for anything other than beverages) and the stick blender. and i use them often, boyo.

Anton Levain (jdchurchill), Saturday, 17 March 2012 02:46 (six years ago) Permalink

emulsifyin up what have u

Anton Levain (jdchurchill), Saturday, 17 March 2012 02:47 (six years ago) Permalink

realized that i shd probably start talking cooking over here instead of doing wheelies all over the ILE threads :)

- jelly jars for salad dressing is the easiest. emulsifies really good.
- different flavored vinegars like red wine, white wine, balsamic etc is an easy way to change dressing but that's probably super way too obv
- mustard awesome in dressing, also dried herbs can be kinda useful here if you aren't averse to keeping them around

- I was told of a salad mixing trick that tends to work pretty well for distribution:
- put the dressing in the bottom of the empty salad bowl (usually only a couple of TBs is all you need, unless you like a really super-wet-crazily-dressed salad.
- put veggies/all your salad extras in the bowl, minus the leafs
- put the leafs in last
- take your salad mixers or two spoons or w/e and grab what's on the bottom and pull it to the top. Do that a few times til everything's mixed.
- salad: tossed

Peppermint Patty Hearst (VegemiteGrrl), Saturday, 17 March 2012 04:21 (six years ago) Permalink

This assumes you need to slice your own bread, I don't buy sliced, but if you do - even easier!

Where in the world would you even buy unsliced bread?

Of course you can find unsliced baguettes, but not regular loaf bread.

free societies must let drunken gay Texans have sex (Je55e), Sunday, 18 March 2012 03:08 (six years ago) Permalink

a good bakery will sell unsliced loaves

Peppermint Patty Hearst (VegemiteGrrl), Sunday, 18 March 2012 03:12 (six years ago) Permalink

I often use empty spice jars for my dressing, as it usually makes enough in the jar for one salad!

lemonjuice based dressing, also good on a basic pasta salad (cold cooked spiral pasta, a few chopped things eg olives, spinach leaves, sundried tomatoes, artichokes from a jar, etc), dressing, stir. Tuna also if yr not veggie.

Medical Dance Crab With Lesson (Trayce), Sunday, 18 March 2012 04:00 (six years ago) Permalink

The food co-op here bakes good bread and sells them unsliced. They have a self-serve automatic bread slicing machine by the checkout though should you desire to have it sliced, which I usually opt to do.

joygoat, Sunday, 18 March 2012 18:20 (six years ago) Permalink

Jesse, Treasure Island sells unsliced bread that they will slice for you in their slicing machine.

carl agatha, Sunday, 18 March 2012 18:42 (six years ago) Permalink

Huh. I have never noticed unsliced bread anywhere, but I've probably just repressed the memories.

free societies must let drunken gay Texans have sex (Je55e), Monday, 19 March 2012 17:44 (six years ago) Permalink

are you wearing sunglasses, like in They Live? That might be why

Peppermint Patty Hearst (VegemiteGrrl), Monday, 19 March 2012 17:57 (six years ago) Permalink

I often use old mustard jars to make and keep dressings.

I've said this before on ilx, but I will again. Sometimes instead of oil, I use greek yogurt in salad dressings. You might give that a try, jacob, since it emulsifies every bit as well as oil and it's great for coating the salad. The flavors of whatever you add (pepper, herbs, mustard, etc...) also infuse pretty handily with yogurt but you might want to taste before adding somethings since greek yogurt is pretty tangy.

L'ennui, cette maladie de tous les (Michael White), Monday, 19 March 2012 18:04 (six years ago) Permalink

Roast chicken juices, esp if the chicken has been cooked with a lemon in it, are an exceptional leaf salad dressing.

Fizzles, Monday, 19 March 2012 18:19 (six years ago) Permalink

Oh wow, Greek yogurt. Great idea.

I'm not sure I'm quite on board w/ the chicken juices, but it sounds interesting.

free societies must let drunken gay Texans have sex (Je55e), Tuesday, 20 March 2012 01:30 (six years ago) Permalink

chicken juices great for combo bread/leaf salad, if you're into that kind of thing. You don't need much, but it's kind of a cool flavorsome touch for a special occasion dinner.

Peppermint Patty Hearst (VegemiteGrrl), Tuesday, 20 March 2012 01:39 (six years ago) Permalink

scrambled eggs. why do mine taste of nothing? what can i add to increase flavour?

Summer Slam! (Ste), Wednesday, 21 March 2012 15:10 (six years ago) Permalink

Salt & pepper are an absolute must-have.

Good options:
A bit of sharp cheddar.

Minced chives.

Fresh thyme and scrambled eggs play together very well.

If you're not vegetarian and have it on hand, mince up a bit of smoked salmon or gravlax into the egg before scrambling.

any major prude will tell you (WmC), Wednesday, 21 March 2012 15:14 (six years ago) Permalink

My choice - lots of butter, cook slowly, don't overcook - my preference is for these soft, barely set curds rather than the polystyrene blocks. Salt and pepper. Also, fresh eggs.

Fizzles, Wednesday, 21 March 2012 15:14 (six years ago) Permalink

Here is how I make basic "weekend" scrambled eggs (because they are really rich):

Add to a bowl: two eggs, salt, pepper, grated sharp cheddar cheese, and maybe a tablespoon one of the following dairy products: cream, milk, sour cream, plain yogurt.
Whip them up real good.
Meanwhile, melt some butter in a pan over low heat.
When the butter is melted, add the eggs. Let them sit a minute before you start messing with them, and then stir them gently over low heat. Right about the time you think they are almost done but could use another minute, turn the pan off.

carl agatha, Wednesday, 21 March 2012 15:16 (six years ago) Permalink

barely-cooked >>> undercooked >>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> overcooked

any major prude will tell you (WmC), Wednesday, 21 March 2012 15:17 (six years ago) Permalink

^yes, good point - they carry on cooking after you turn the heat off. xpost.

Fizzles, Wednesday, 21 March 2012 15:17 (six years ago) Permalink

xp Those are basic. I also like to add onions, mushrooms, and diced ham or Canadian bacon. I dice all that stuff small, and saute thoroughly before adding more butter and the eggs. Otherwise the mushrooms will be too wet, plus I hate hate hate underdone vegetables in scrambled eggs.

carl agatha, Wednesday, 21 March 2012 15:17 (six years ago) Permalink

Ste, what is your scrambled eggs method?

any major prude will tell you (WmC), Wednesday, 21 March 2012 15:21 (six years ago) Permalink

great. although i despise cheese to the point of wretching even at the smell, but i'll try the other suggestions.

I knew about the turning the heat off before they are cooked thing.

I put salt and pepper in, maybe i'm not putting enough in. also never tried butter instead of olive oil so i'll give that a go.

Summer Slam! (Ste), Wednesday, 21 March 2012 15:23 (six years ago) Permalink

xp. yeah i use olive oil. a pinch of salt and pepper, a few eggs, some milk.

Summer Slam! (Ste), Wednesday, 21 March 2012 15:24 (six years ago) Permalink

(straight from the "how to cook everything" book btw)

Summer Slam! (Ste), Wednesday, 21 March 2012 15:24 (six years ago) Permalink

Personally I don't use milk.

Fizzles, Wednesday, 21 March 2012 15:25 (six years ago) Permalink

I really think butter is key. Dairy and eggs are such a nice combo.

The milk/dairy mixed in is supposed to help with something... molecular... and make them more tender? I can't remember but I read or saw it somewhere and have accepted it as gospel every since. Also my mom always added milk to scrambled eggs.

I really want some scrambled eggs now.

carl agatha, Wednesday, 21 March 2012 15:27 (six years ago) Permalink

I usually don't use milk; the fat is either butter or bacon fat, if I've fried some bacon to go with the meal the eggs are part of.

any major prude will tell you (WmC), Wednesday, 21 March 2012 15:28 (six years ago) Permalink

Julia Child taught me to ALWAYS paper-towel dry mushrooms before cooking - better sear or something (xpost to j's " they aren't wet" comment.

My method is similar to what I'm seeing here but I use water - heard it makes the eggs fluffier, so to speak.

she started dancing to that (Finefinemusic), Wednesday, 21 March 2012 15:31 (six years ago) Permalink

This random website says to use water, not milk:


Even if you towel dry mushrooms, they still release a ton of water when you cook them.

carl agatha, Wednesday, 21 March 2012 15:32 (six years ago) Permalink

Frying mushrooms is so much's like a whole cooking class in microcosm.

any major prude will tell you (WmC), Wednesday, 21 March 2012 15:38 (six years ago) Permalink

a pinch of salt and pepper

^^this is your problem right here^^

a pinch of salt is right but you need a really good dose of freshly ground black pepper

just1n3, Wednesday, 21 March 2012 15:40 (six years ago) Permalink

I've heard the same thing about dairy doing...something...but I never bother, mostly cause I never have any dairy in the house other than yogurt, which just seems kind of odd in scrambled eggs but might actually be good.

Butter is essential, and they don't seem quite right without it. Also I love the eggs at the hippies with chickens in their yard and 4H kids sell through the co-op. And tons of fresh ground black pepper at the end.

joygoat, Wednesday, 21 March 2012 15:45 (six years ago) Permalink

my gf has taught me that the main mistake people make in their cooking is not adding way more spice than you think you need. especially a shitload of granulated garlic powder.

40oz of tears (Jordan), Wednesday, 21 March 2012 15:47 (six years ago) Permalink

I never use butter in my scrambled eggs -- I prefer to add flavor with spinach, onions, hot sauce, avocado (and s/p obvs)

Laura Lucy Lynn (La Lechera), Wednesday, 21 March 2012 15:51 (six years ago) Permalink

you can make really yummy fried eggs with sesame oil btw

thuggish ruggish Brahms (DJP), Wednesday, 21 March 2012 15:52 (six years ago) Permalink

this is how i do it up usually

Laura Lucy Lynn (La Lechera), Wednesday, 21 March 2012 15:54 (six years ago) Permalink

RIP that fern

Laura Lucy Lynn (La Lechera), Wednesday, 21 March 2012 15:55 (six years ago) Permalink

Even if you towel dry mushrooms, they still release a ton of water when you cook them.

this is true. Mushroom lovers should look up Julia Child's recipe in which they sweat out then re-gain all waters/oils and result in divine deliciousness.

she started dancing to that (Finefinemusic), Wednesday, 21 March 2012 16:30 (six years ago) Permalink

ste i would say also you could probably do w/ a lil bit more than just a pinch of salt (but then i always say that abt salt)

just sayin, Wednesday, 21 March 2012 16:45 (six years ago) Permalink

salt, pepper, butter. a dash of milk if you want.

and if you can find farm-fresh eggs, they're worth it.

Peppermint Patty Hearst (VegemiteGrrl), Wednesday, 21 March 2012 17:22 (six years ago) Permalink

ste i would say also you could probably do w/ a lil bit more than just a pinch of salt

^^^ I agree w/this. The 3 foods whose flavors really bloom with generous salting are eggs, potatoes and corn, imo.

any major prude will tell you (WmC), Wednesday, 21 March 2012 17:27 (six years ago) Permalink


dayo, Wednesday, 21 March 2012 17:29 (six years ago) Permalink

i find that it's really easy to over-salt eggs. hard to over-pepper, though.

just1n3, Wednesday, 21 March 2012 17:32 (six years ago) Permalink

when my parents scramble eggs for used in fried rice they oversalt the eggs but don't really salt the rice, I find it's a great balance

dayo, Wednesday, 21 March 2012 17:32 (six years ago) Permalink

(and i love salty food)

just1n3, Wednesday, 21 March 2012 17:35 (six years ago) Permalink

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