• How do I use Perfect Addition frozen stock?

    I purchased some veal stock by this brand "Perfect Addition," but for some strange reason they offer no directions anywhere on the package as to how best to thaw and use it. It's a large tub, so I wouldn't intend to use the whole thing in one meal. Instead, I was hoping to spread it out over several meals. Should I just take maybe an ice cream scoop... show more
    I purchased some veal stock by this brand "Perfect Addition," but for some strange reason they offer no directions anywhere on the package as to how best to thaw and use it. It's a large tub, so I wouldn't intend to use the whole thing in one meal. Instead, I was hoping to spread it out over several meals. Should I just take maybe an ice cream scoop to it and then plop it frozen into a hot pan and let it melt? Do I need to add water? Should it be 1:1 or anything? I can't even find the company website... WTF?
    1 answer · Cooking & Recipes · 1 decade ago
  • Pasta salad that could last a while?

    I commute to my university, and often have classes from 9 am until 4 pm. During my breaks between classes, it's not feasible to drive home for lunch, so I end up eating at the restaurants my campus offers, most of which is fast food (unhealthy and expensive). I love pasta salad, and I was thinking that would be a great lunch idea to pack into a... show more
    I commute to my university, and often have classes from 9 am until 4 pm. During my breaks between classes, it's not feasible to drive home for lunch, so I end up eating at the restaurants my campus offers, most of which is fast food (unhealthy and expensive). I love pasta salad, and I was thinking that would be a great lunch idea to pack into a tupperware and put in my bag. But I won't have refrigeration obviously, so it would have to be stuff that wouldn't start to go bad or taste funny after 4 hours. So... whatcha got for me in terms of recipes? Thanks!
    3 answers · Cooking & Recipes · 1 decade ago
  • How do cooks get a huge fire while skillet cooking?

    I've seen it on TV and in photos, but I've never understood how cooks get it (or control it for that matter). This is what I mean: http://honoluluweekly.com/wp-content/uploads/2007/07/revival.gif http://images.jupiterimages.com/common/detail/64/78/23047864.jpg What is the technique and cause of it? How is it controlled to prevent it... show more
    I've seen it on TV and in photos, but I've never understood how cooks get it (or control it for that matter). This is what I mean: http://honoluluweekly.com/wp-content/upl... http://images.jupiterimages.com/common/d... What is the technique and cause of it? How is it controlled to prevent it getting out of hand? I have a gas / open-flame stove and I would like to learn how to do it just a little to get some of that open-flame taste in my food. Thanks.
    5 answers · Cooking & Recipes · 1 decade ago
  • Late period worries?

    My girlfriend and I did something admittedly stupid. We (or mostly I) had a bit too much to drink one night about 1.5 weeks ago, and we had sex and forgot the condom. I know it's not a good method of prevention, but I think I pulled out early for whatever that's worth--but see, that is stupid, because on top of being a bad measure of... show more
    My girlfriend and I did something admittedly stupid. We (or mostly I) had a bit too much to drink one night about 1.5 weeks ago, and we had sex and forgot the condom. I know it's not a good method of prevention, but I think I pulled out early for whatever that's worth--but see, that is stupid, because on top of being a bad measure of prevention, I was too tipsy and therefore slow to trust that I truly did pull out early if at all. So damn. She has been telling me lately that her period hasn't come yet, and it's late. I've heard that it could be stress related, but she has never had a problem before with stress and her period--and she's been more stressed before. She says she's never late. And she's scaring me. She's about 1-2 days late. How much time until we should really be concerned? Is there anything we can do at this stage? And wouldn't pregnancy symptoms have surfaced earlier, since we haven't messed around since that night 1.5 weeks ago? I regret my carelessness. I'm worried.
    9 answers · Pregnancy · 1 decade ago
  • My legs itch a lot after I get out of a shower... what's up with that?

    It only happens after I get out of a shower. I don't use too hot of water, and I make sure to wash the soap off thoroughly. This has only been happening within the past year, and nowadays it happens almost everyday. The itching and burning will eventually go away, but not for almost an hour after the shower. Anyone have any clue what could be... show more
    It only happens after I get out of a shower. I don't use too hot of water, and I make sure to wash the soap off thoroughly. This has only been happening within the past year, and nowadays it happens almost everyday. The itching and burning will eventually go away, but not for almost an hour after the shower. Anyone have any clue what could be causing this and how I could fix it?
    2 answers · Skin Conditions · 1 decade ago
  • Girlfriend has frequent need to pee but it won't happen...?

    After having sex recently, my girlfriend has been having this internal sort of pain that she says is a constant need to pee, but when she tries, nothing happens. Like having a constipated bladder, if you will. I don't know much, but she's been looking into it and worried that she could either have something like BV or worse, pregnant. As she... show more
    After having sex recently, my girlfriend has been having this internal sort of pain that she says is a constant need to pee, but when she tries, nothing happens. Like having a constipated bladder, if you will. I don't know much, but she's been looking into it and worried that she could either have something like BV or worse, pregnant. As she told me, women who are pregnant have a frequent urge to pee in the early stages. However, does this also mean that they come up short? Because that's her problem. Also, I am hesitant to think that she could pregnant because of two things: we are only recently sexually active, and we had sex after her last period, and from what I understand it is rare for a pregnancy to occur shortly after a period; also, because I am pretty sure that I pulled out early so that I wouldn't come inside her. I know we may sound immature, but we've actually been together for years and holding out. For reference, we have not had any other partners. What could it be?
    8 answers · Women's Health · 1 decade ago
  • Aquaphor & lanolin -- tattoo aftercare?

    I've had tattoos before where the shop sold me Tattoo Lube, a salve designed for tattoos... but for whatever reason, I couldn't find any shops that sold such stuff anymore. They all recommend stuff like Aquaphor (and sometimes A&D). I went shopping for some Aquaphor this morning to put on my tattoo, but discovered that both it and A&D... show more
    I've had tattoos before where the shop sold me Tattoo Lube, a salve designed for tattoos... but for whatever reason, I couldn't find any shops that sold such stuff anymore. They all recommend stuff like Aquaphor (and sometimes A&D). I went shopping for some Aquaphor this morning to put on my tattoo, but discovered that both it and A&D contain lanolin... and isn't lanolin bad for the health and quality of a tattoo?
    6 answers · Tattoos · 1 decade ago
  • I have low energy and focus, so a doctor recommended a low-carb diet...?

    I'm a 22 year-old American male (if it makes any difference), and I find that I get sleepy by the afternoon almost every day. I do take naps, which seems to help give me a little pep, but sometimes I'm too busy to take one or just don't want to have to. I also have focus problems, and I often feel a bit scatterbrained (though I... show more
    I'm a 22 year-old American male (if it makes any difference), and I find that I get sleepy by the afternoon almost every day. I do take naps, which seems to help give me a little pep, but sometimes I'm too busy to take one or just don't want to have to. I also have focus problems, and I often feel a bit scatterbrained (though I haven't been diagnosed with anything). I sometimes drink coffee, but I don't like drinking it everyday, and it's only mildly effective; there are times when I drink it and I still feel tired. Also, it doesn't help that I live in Houston where the 85 deg. sun sucks up all my energy. So a doctor recommended that I try a low-carb diet. I'm not particularly worried a whole lot about losing weight, but he said that the carbs store if not used, and this makes me tired. It is true, I eat grains almost EVERY single meal, especially in the morning (bagel, toast, etc.). Why is this? And what could I eat for breakfast besides eggs, sausage? I don't like heavy breakfasts.
    3 answers · Diet & Fitness · 1 decade ago
  • Zucchini on the skillet...?

    I have a skillet with grill marks which I thought would make for a nice taste and look on zucchini. I basted slices of the zucchini (cut long ways) in olive oil, garlic, and basil, and fried them on medium, flipping every now and then. In the end, the pieces were soggy and lifeless... they were to go into a pasta, but they lacked the crunch I was... show more
    I have a skillet with grill marks which I thought would make for a nice taste and look on zucchini. I basted slices of the zucchini (cut long ways) in olive oil, garlic, and basil, and fried them on medium, flipping every now and then. In the end, the pieces were soggy and lifeless... they were to go into a pasta, but they lacked the crunch I was hoping for. But I've seen chefs cook with zucchini and still somehow maintain its firmness. What am I doing wrong? Bad zucchini? Wrong heat? Too much oil?
    13 answers · Cooking & Recipes · 1 decade ago
  • Baked Eggplant Parmesan question...?

    It's been a long time since I've eaten this dish. Would I want to bake the outer slices with skin on their backs, or toss em?
    It's been a long time since I've eaten this dish. Would I want to bake the outer slices with skin on their backs, or toss em?
    8 answers · Cooking & Recipes · 1 decade ago
  • Sauce to go with a calamari pasta dish?

    I made this dish last week: http://www.barillaus.com/Thin_Spaghetti_... The consensus was that the noodles needed something, perhaps more of a sauce. What would be something complimentary to the calamari but still light? I don't like an overwhelming sauce. I'm thinking of just doing a white lemon sauce with some basil. Thoughts?
    I made this dish last week: http://www.barillaus.com/Thin_Spaghetti_... The consensus was that the noodles needed something, perhaps more of a sauce. What would be something complimentary to the calamari but still light? I don't like an overwhelming sauce. I'm thinking of just doing a white lemon sauce with some basil. Thoughts?
    6 answers · Cooking & Recipes · 1 decade ago
  • How long can butter sit out in a butter dish before it goes rancid?

    Also, is there a way of telling when butter turns bad?
    Also, is there a way of telling when butter turns bad?
    9 answers · Cooking & Recipes · 1 decade ago
  • How to make a creamy but healthy potato soup?

    So I'm on the search for the perfect potato soup. Some soups I've made are simple and healthy, but seem to be more soupy and watery. The best one I've made so far was very rich and creamy; but didn't seem very healthy—I had to use a whole 1/2 pint of heavy cream to get it so thick and creamy. Is there a way I can skip the heavy... show more
    So I'm on the search for the perfect potato soup. Some soups I've made are simple and healthy, but seem to be more soupy and watery. The best one I've made so far was very rich and creamy; but didn't seem very healthy—I had to use a whole 1/2 pint of heavy cream to get it so thick and creamy. Is there a way I can skip the heavy cream and still obtain a nice thick creaminess?
    12 answers · Cooking & Recipes · 1 decade ago
  • Calamari on the skillet: when is it done?

    I never really had any other calamari than fried calamari, so I thought I'd try a calamari pasta dish. Anyway, when it came to cooking the calamari, I followed the instructions that said no more than 3-4 minutes on a high or medium heat. I didn't want to overcook them, but neither did I want to undercook them... how do I know when it's... show more
    I never really had any other calamari than fried calamari, so I thought I'd try a calamari pasta dish. Anyway, when it came to cooking the calamari, I followed the instructions that said no more than 3-4 minutes on a high or medium heat. I didn't want to overcook them, but neither did I want to undercook them... how do I know when it's just right? I suppose my end result was somewhat chewy/rubbery, and from what I understand it shouldn't be? It's just hard to tell if it was under or overcooked. How can I tell when calamari is done?
    4 answers · Cooking & Recipes · 1 decade ago
  • Has anyone ever had Campbell's Chicken Won Ton?

    If you haven't, then DON'T! Not only does it taste nothing like any won ton I've ever had (even the Americanized kinds), it just doesn't taste good to begin with. The broth and flavor tastes hardly different from their standard Chicken Noodle. But the worst part? It's the saltiest soup I've ever tasted. All you can taste... show more
    If you haven't, then DON'T! Not only does it taste nothing like any won ton I've ever had (even the Americanized kinds), it just doesn't taste good to begin with. The broth and flavor tastes hardly different from their standard Chicken Noodle. But the worst part? It's the saltiest soup I've ever tasted. All you can taste is salt. It's ridiculous. I almost want to write them a letter, it's that bad. I feel like I just drank straight from the salt bottle. Thanks for letting me rant. Does anyone else who has had it agree?
    5 answers · Other - Food & Drink · 1 decade ago
  • Cooking with stainless steel cookware...?

    I love my stainless steel cookware set. It heats up well and stands up to everything I throw at it... EXCEPT, cooking certain things, especially in the skillets, can definitely be a pain. I noticed that with eggs, meats, and sauteing anything, it's really hard to prevent sticking. One time I made an omelet with a little bit of butter or... show more
    I love my stainless steel cookware set. It heats up well and stands up to everything I throw at it... EXCEPT, cooking certain things, especially in the skillets, can definitely be a pain. I noticed that with eggs, meats, and sauteing anything, it's really hard to prevent sticking. One time I made an omelet with a little bit of butter or spray, it stuck horribly... so the next time, I used more spray, but then it cooked awfully on the bottom, and it left this gross looking and tasting burnt layer across the eggs. I always have a problem trying to flip things because they will so often stick. BUT, whenever I try to use oil, I have to use A LOT to keep things from sticking. However, using a lot of oil can obviously be unhealthy at times, but more importantly a lot of oil is more prone to pop and make cooking less pleasurable. Plus, who wants really oily food? Is there any way around this? Am I doing something wrong? It doesn't matter what heat I'm on, things are bound to stick or burn.
    12 answers · Cooking & Recipes · 1 decade ago
  • Cooking a rice dish, pt. II?

    For those of you who helped me with this yesterday: http://answers.yahoo.com/question/index;_ylt=AtMpjA70ptbM.0Yzj6ZHXunsy6IX?qid=20070103105847AADnTAM Thank you! I tried some of the advice given there, and in two tries, it still didn't turn out right. However, I did prevent the mushiness. I think the primary difference was that I used less... show more
    For those of you who helped me with this yesterday: http://answers.yahoo.com/question/index;... Thank you! I tried some of the advice given there, and in two tries, it still didn't turn out right. However, I did prevent the mushiness. I think the primary difference was that I used less liquid, and I also cooked the rice for about a minute before adding the broth and stuff. Also, I put the heat on a bit higher, more of a low boil. So on my first try, I noticed that after 15 minutes the liquid had been entirely absorbed. Unfortunately, the entire bottom of the pan (stainless steel) had a huge layer of burnt rice. This was at a low boil. The lentils were perfect, but the rice was still hard and undercooked. So I figured that maybe I absorbed too much water too quickly, and perhaps my heat was too high.
    2 answers · Cooking & Recipes · 1 decade ago
  • How can I cook rice inside a dish and have it turn out okay?

    There are some rice dishes that I've tried making, but they never turn out right. I always have to cook the rice separately, and then incorporate it into the meats, veggies, flavorings, or sauces at the end. The problem with doing it that way, however, is the rice never usually holds the flavor... there is too much of a contrast between the... show more
    There are some rice dishes that I've tried making, but they never turn out right. I always have to cook the rice separately, and then incorporate it into the meats, veggies, flavorings, or sauces at the end. The problem with doing it that way, however, is the rice never usually holds the flavor... there is too much of a contrast between the other food and the flavor of the rice. The last time I tried making a dish with rice in it went something like this: I was trying to make rice with lentils and potatoes (with other spices and what not). After I added my base spices and things into a 12" skillet, I added the potatoes, dry rice, and dry lentils. Then I added broth, stirred it as it boiled, and then reduced it to a simmer and covered. The recipe I was following said to leave it for 25-30 minutes, which I did. When I came back, it was all MUSH. Like oatmeal! The picture in the book is a nice, firm rice dish. This mushy thing always seems to happen, and I use quality stuff. Thoughts?
    12 answers · Cooking & Recipes · 1 decade ago
  • Eggplant recipes?

    Okay, I love Eggplant Parmigiana... but what else can I do with this vegetable (that doesn't require I own a deep-fryer)?
    Okay, I love Eggplant Parmigiana... but what else can I do with this vegetable (that doesn't require I own a deep-fryer)?
    12 answers · Cooking & Recipes · 1 decade ago
  • How to find out when fruits & vegetables are in season?

    I've recently heard that in-season fruits & vegetables are fresher, healthier, cheaper, and better to cook/prepare with in general. All of the information that I've read up on it, however, says that "in season" defines anything that is produced regionally/locally and is thus able to be offered fresher and at lower prices. So then,... show more
    I've recently heard that in-season fruits & vegetables are fresher, healthier, cheaper, and better to cook/prepare with in general. All of the information that I've read up on it, however, says that "in season" defines anything that is produced regionally/locally and is thus able to be offered fresher and at lower prices. So then, how do I find out what is "in season" according to where I live? I found a list somewhere that listed the seasons of different vegetables, but isn't it relative to where you live? What may be out of season in one place may be in season in another place, and vice-versa... isn't that a correct assumption? Anyway, I live in Houston, TX, so if anyone knows where I can find information on the seasons nearest me, I'd most appreciate it. Thanks!
    8 answers · Other - Food & Drink · 1 decade ago