Food & Drink - 19 November 2006

i was curious and i was thinking about the limit of alchohol for 14-16 year olds. What is the safe limit?

2006-11-19 06:02:59 · 36 answers · asked by brentmidger 2 in Beer, Wine & Spirits

2006-11-19 06:01:02 · 4 answers · asked by beachbum26 2 in Cooking & Recipes

One of Emeril's treats called for squab...Anyone know what that could be?

2006-11-19 06:00:51 · 8 answers · asked by Anonymous in Ethnic Cuisine

I tried a couple of cheeses with pasta but it didn't work out I need one that would melt nicely

2006-11-19 05:55:58 · 7 answers · asked by Bander 1 in Cooking & Recipes

Here's mine, from the Silver Palate cookbook. I can't count the raves I've gotten for this!

Nutted Wild Rice
1 C golden raisins
1/2 C dry sherry
1 C wild rice
4 2/3 C boiling chicken stock
6 T butter
1 C brown rice
1 C silvered almonds
1/2 C chopped fresh parsley

Heat raisins and sherry in sm pan to boiling. Reduce ht & simmer 5 in. Set aside.

Place wild rice, 2 C of boiling ch stock, & 2 T of butter in top of a dbl boiler over simmering water. Cook covered until stock is gone.

At the same time, place the br rice, remaining 2 2/3 C of boiling stock, and 2 T of the butter in a med pan. Heat to boiling. Reduce heat to low and cook until all liquid is absorbed.

Saute almonds in the remaining 2 T of butter in a sm skillet over low heat until lightly toasted.

Combine wild rice, brown rice, raisins, almonds, and parsley in a lg mixing bowl. Season to taste with s & p! Remove to a serving bowl and serve immediately.

Also terrific the next day, reheated!!!

2006-11-19 05:54:48 · 2 answers · asked by BreadCollision 1 in Cooking & Recipes

2006-11-19 05:52:05 · 18 answers · asked by http://hogshead.pokerknave.com/ 6 in Cooking & Recipes

I'm making a chicken dish that calls for 3 threads of saffron and 1 1/2 cup of heavy cream (as well as other ingredients, of course :)). My questions are: 1. Can I substitute half and half for the heavy cream, or will it make a huge difference as far as the thickness of the sauce?; and 2. I don't have any saffron. If I leave it out, will the change in flavor be really noticable?

2006-11-19 05:50:55 · 9 answers · asked by brevejunkie 7 in Cooking & Recipes

2006-11-19 05:48:30 · 7 answers · asked by Anonymous in Cooking & Recipes

recipe for 7 layer bean dip

2006-11-19 05:45:30 · 6 answers · asked by Laurene D 1 in Cooking & Recipes

I have been storing the wine in a cooler for a few years and mold has engulfed all the labels. I would like to try and remove the mold without destroying the label. I would also like to know how to prevent it from coming back in the wine cooler.

2006-11-19 05:42:51 · 1 answers · asked by Kal 2 in Beer, Wine & Spirits

2006-11-19 05:42:30 · 3 answers · asked by Laurene D 1 in Cooking & Recipes

2006-11-19 05:42:29 · 8 answers · asked by Anonymous in Other - Food & Drink

In the past, only one or the other was specified.
However, today one often finds both specified.
I was taught to use soda if the recipe contained
chocolate, fruit in any form ... and that otherwise
baking powder was to be used. Please explain why the change...Thank you.

2006-11-19 05:39:53 · 5 answers · asked by Anonymous in Cooking & Recipes

My Favorite Nacho recipe is simple. A couple of my family members and I eat these during B-Day and New Years Eve Parties.

We call them, "Satisfying Nachos"

Instead of Nacho Chips, We use Cool Ranch Doritos.

Recipe:
Doritos
Velveta Cheese
1lb Ground Beef
Hot Pepper(optional)
salsa(optional)
sour cream(optional)

1)Brown Meat once brown, drain the grease
2)lay doritos into each plate
3)prepare cheese as directed
4)top doritos with meat and cheese
5)peppers, salsa, and sour cream is optional

What Kinds of Nachos do you all like? Share your recipe.

2006-11-19 05:38:14 · 4 answers · asked by Anonymous in Cooking & Recipes

WE argue this alot! I can't find anything on the web!!!! He prob leaves it our for 30 minutes...and naturally I put it back in the fridge. He says it won't make it go bad faster???? Please help us figure out who is right!!!!! lol THANX!

2006-11-19 05:35:31 · 8 answers · asked by modules 2 in Other - Food & Drink

2006-11-19 05:34:32 · 3 answers · asked by lindsay w 2 in Cooking & Recipes

I'm not really sure how much it takes me to get drunk, since I normally don't count, but tomorrow at school i want to be shitfaced as ****. Is that enough? And what if I throw in like 3 bottles of smirnoff?

2006-11-19 05:34:19 · 13 answers · asked by Booberry 1 in Other - Food & Drink

I have a huge bag of dried red lentils. I made dal with it a couple years ago and it was great, but I lost the recipe. Can anyone help me out on how to make a good dal with very little meat?

2006-11-19 05:33:00 · 2 answers · asked by chefgrille 7 in Cooking & Recipes

2006-11-19 05:32:16 · 6 answers · asked by porker animal 2 in Other - Food & Drink

There seems to be a few DK's out there in the world. Has anyone heard of a Daisy Kwong that was not the 2nd place winner on that Fly and Feast thingy-mah-jig?

2006-11-19 05:31:45 · 1 answers · asked by Anonymous in Other - Food & Drink

2006-11-19 05:31:17 · 6 answers · asked by saradbennett 2 in Cooking & Recipes

There is a name for some one who loves cheese. I did know it, but I have forgotten. Please let me know if you know it.
Rgds Trevor UK

2006-11-19 05:24:12 · 25 answers · asked by Storefront I 1 in Other - Food & Drink

I need to know how to cook sweet potatos that are not from can. Do i need to boil them first before putting them in the oven? Or can I just put them in the oven and bake them?

2006-11-19 05:19:53 · 10 answers · asked by flowergirl1994 3 in Cooking & Recipes

I've never had it and want to try it. What are some good recipes?

2006-11-19 05:19:35 · 4 answers · asked by quilty 2 in Other - Food & Drink

2006-11-19 05:19:05 · 18 answers · asked by teowin2 1 in Non-Alcoholic Drinks

2006-11-19 05:17:32 · 9 answers · asked by Anonymous in Non-Alcoholic Drinks

2006-11-19 05:12:27 · 20 answers · asked by WONKEYTOES 1 in Cooking & Recipes

I'd like to try the graham cracker crust, but most recipes call for traditional. I'm afraid it might be too many flavors, or not sturdy enough to hold the filling. Has anyone ever tried this before?

2006-11-19 05:06:16 · 6 answers · asked by chocaholic 2 in Cooking & Recipes

Can someone tell me what I would use to fix baseing for a can or oven cook ham?

2006-11-19 05:02:44 · 3 answers · asked by Anonymous in Cooking & Recipes

plz tell me how i could get rid of hiccups, when i get them i never know how to get rid of them i tried everything.
plz write me something

2006-11-19 04:59:32 · 16 answers · asked by Alice :) 2 in Other - Food & Drink