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Food!

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Fervet olla, vivit amicitia.

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Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

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Comment by Joan Denoo on February 12, 2017 at 1:40pm

This is how I peel ginger: 

Comment by Michael Penn on February 12, 2017 at 1:32pm

Hey, everyone. I was just on Facebook where one sight refers to Trump as "F***face von Clownstick." I almost fell out of my chair laughing. They have over 34,000 members already.

Sorry. Hope this wall wasn't for cooking comments only.

Comment by Joan Denoo on February 12, 2017 at 1:26pm

I have a beautiful hand of ginger and will wrap it in plastic wrap and store it in the freezer. Thanks, Carl & Chris!

Spud, your chili and cornmeal bread sounds delicious and it is OK by me to use black beans, When did Texans corner the market on chili recipes? After all, chili is "a small hot-tasting pod of a variety of capsicum, used chopped (and often dried) in sauces, relishes, and spice powders." 

Chili con carne means a hot pod of capsicum with meat.  

Chile con queso means hot pod of capsicum with cheese. 

Chili with beans means "(black beans, kidney beans, a combo, or whatever you like". chili recipe easy.

So, you decide what YOUR chili ingredients you want to choose! Go for it! 

Comment by Idaho Spud on February 12, 2017 at 11:18am

Oh, as usual, I made some cornmeal bread to go with the chili, which improves the experience dramatically.

Comment by Idaho Spud on February 12, 2017 at 11:17am

I'm not a good cook, but a couple of days ago, I made some chili that was delicious.  Probably because I started with some delicious store bought meatballs.

I used black beans, which some people, especially some Texans say is not real chili.  Well, I do like no bean chili best, but I'm not hung-up on the proper definition.

Comment by Idaho Spud on February 12, 2017 at 10:53am

I have some ginger I grew in my freezer and refrigerator, but haven't yet tried it in anything.  I like ginger snap cookies, but have been too lazy to try making some. 

I just had the thought that perhaps it would taste good in ice cream.  That would be a much easier thing to prepare.

Comment by Bertold Brautigan on February 12, 2017 at 10:44am

Carl - I think that's a matter of opinion. My hubby read that peeling ginger is a waste of time. In cooking it's probably unnecessary, but for drinks I like to peel it.

Comment by The Flying Atheist on February 12, 2017 at 3:05am

Yes, Chris, I use plastic wrap to cover my ginger.

 

I have a question to the group about fresh ginger.  I've always peeled the skin off before using.  Is that necessary or am I just wasting my time?

Comment by Plinius on February 12, 2017 at 2:16am

freezer or fridge, but in plastic so it won´t dry out.

Comment by Joan Denoo on February 11, 2017 at 9:10pm

Carl, I didn't now that fresh ginger can be kept in the freezer until I need it. Thanks for the information. 

 

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