Quote:
Originally posted by Fido
Blorean ~ if you are not interested .... why waste your time and energy in posting ..... and try to hijack the thread .... There may be other threads worthy of your interest .
Sorry. I didn't mean to hijack the thread. But you can rest assured I did not waste any energy...in fact the laughter invigorated my spirits
Anyways, my two cents worth of contribution:
I lend a hand in cooking, washing dishes, doing the laundry, tidying up our home and since it just me and my wife, there aren't that many. And being South Indian, we cook rasam/sambar which is resusable for a couple of days. I have no qualms in eating lefovers. In fact they are even tastier
In addition, we give ourselves a break from the kitchen by eating out a couple of days a week. Entering the kitchen does not become a curse then.
We also try a variety of dishes like pastas which are a simple and fast alternative.
If one is hung up on the type of food and wants it fresh ALL the time, you really cannot avoid the effort. And it is no crime to have fresh food each day anyways! So enjoy it and maybe make it a team effort by splitting the chores.
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If you have a gun, you can rob a bank.
If you have a bank, you can rob everyone.
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I am an idiot
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Location: God's own country
Posted on: 11-08-08 15:27:09
Quote:
Originally posted by Vancouverdesi
1. how many times rice should be washed (we use parboiled rice)
2. howmany times sabji should be washed. should we wash cauliflower?
3. do use the same spoon to take pepper powder and turmeric powder.
1. wasing it 3 times is the norm esp. in Canada. In India, we need to wash it more times esp. if it is bought from the grocery store due to high level of pesticides.
2. Subji (before you make a vegetable as Subji, should be washed in running water and cleaned with your hands, so that you hand atleast passes over all part of the vegetable atleast ones. The node and the node area shoud be cut and thrown off as it is an area which has the most germs (Node is the area in which the vegetable would have connected to the plant stem/branch)
3. It is a question of hygine. In my house, I always do that. Some people donot like that. So it is your preference.
hope this helps
Peace
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I am a Gents and not a Ladies.
Here are some things I do to save time in the kitchen.
- VERY IMP: Make a menu - this saves time wondering 'what to cook' for tomorrow and also 'what to buy' when you go shopping. I have about 30 weekly menus and I reuse them all the time instead of creating new ones every week. Everytime I read of a new recipe that I want to try I add it in a current menu or save it for a new menu.
- Clean and wash/dry onions and keep in the fridge for a week. This way I can just chop as I need.
- Make my own jars of ginger and garlic pastes and one jar of ginger-garlic paste. I also make chili paste of green chilies (with vinegar). This saves me alot of time as most dishes use onion, ginger, garlic and chili. You can buy these but cooking with least amount of preservatives is important to me.
- After grocery shopping, wash/dry/chop veggies right away and store in fridge in ziploc container or bag (airtight) ... then use as needed. Prep time is lessened. Ofcourse this does not work for potatoes or eggplant ...
- Homemade pasta, recipe is available online, you can modify it with seasonings. Tastes 100 times better than the dried pastas available, no preservatives- you know what you're eating, easy to make/knead the dough and you dont need fancy equipment, just roll out with a rolling pin and cut into strips. Boils fast too. My family LOVES this! Son eats it plain with no sauce because it is so tasty.
- Homemade mac & cheese with your homemade pasta and homemade cheese sauce, just use cheddar instead of the toxic cheese powder (eww).
-If we're having rice I wash and put it to soak in the morning, when I come home in the evening, it cooks in 15 minutes flat. (parboiled rice).
- We dont eat chips, but our junk food is homemade COOKIES. Again, this does not have to be time consuming, just make the dough, roll into a log and freeze, bake as needed by slicing from the log in the freezer. Much fresher/tastier and (all together now) no preservatives.
These may not sound like time saving tech's but they truly are. A little planning goes a long way.
My child (2 yrs) is on a strict schedule where his bedtime is 8pm. I do alot of my stuff with him out of the way. Cleaning/chopping can be done while watching primetime after the little one's are in bed.
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*Don't expect me to be perfect all the time, but please recognize it when I am. -Ashley Brilliant (#4114, c1987)
Location: Private location
Posted on: 11-08-08 15:43:46
Quote:
Originally posted by xyza
Here are some things I do to save time in the kitchen.
- VERY IMP: Make a menu - this saves time wondering 'what to cook' for tomorrow and also 'what to buy' when you go shopping. I have about 30 weekly menus and I reuse them all the time instead of creating new ones every week. Everytime I read of a new recipe that I want to try I add it in a current menu or save it for a new menu.
freezer. Much fresher/tastier and (all together now) no preservatives.
I think this is a great idea. I do have my own menus when making certain dishes...but I'd really like to hear some of yours if you're willing to share
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Bijou Bazaar
http://bijoubazaar22.googlepages.com
Location: British Columbia
Posted on: 11-08-08 19:08:35
Quote:
Originally posted by xyza
- Homemade pasta, recipe is available online, you can modify it with seasonings. Tastes 100 times better than the dried pastas available, no preservatives- you know what you're eating, easy to make/knead the dough and you dont need fancy equipment, just roll out with a rolling pin and cut into strips. Boils fast too. My family LOVES this! Son eats it plain with no sauce because it is so tasty.
-If we're having rice I wash and put it to soak in the morning, when I come home in the evening, it cooks in 15 minutes flat. (parboiled rice).
Hi
Do you have a particular pasta recipe (without egg) ? that sounds wonderful btw...
Also: I dont know about parboiled/converted rice, but with regular basmati rice, I just cook it in less than 15 minutes without soaking or using a rice cooker (which takes like half an hour?)
not sure..but thanks for the ideas.
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~ Morning rain
