Hints

Dimitri said:

OK what is your favorite hint that really works well:

Here's mine. When slicing or chopping pungent onions have a tabletop
fan or perhaps a box fan pointed at yourself and those teary onions.
The fan pretty much keeps those sulphurous fumes from reaching your
eyes and nose and the tears at bay.
(The over the stove vent fan doesn't work in this instance.)

"itsjoannotjoann" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dimitri said:

OK what is your favorite hint that really works well:

Here's mine. When slicing or chopping pungent onions have a tabletop
fan or perhaps a box fan pointed at yourself and those teary onions.
The fan pretty much keeps those sulphurous fumes from reaching your
eyes and nose and the tears at bay.
(The over the stove vent fan doesn't work in this instance.)

If you chill the onion in the freezer for awhile, it won't make you tear
while you slice or dice. Some practical science about molecules in slow
motion.

Andy

Andy said:

If you chill the onion in the freezer for awhile, it won't make you tear
while you slice or dice. Some practical science about molecules in slow
motion.

Andy

Or you could wear contact lenses, like I do. No onion "juice" gets past
these suckers 🙂
Cheers
Cathy

Dimitri said:

OK what is your favorite hint that really works well:
[snip]

So many. Here's one where the reward is great for no extra effort.
When you're going to have parmesan cheese, take it out of the 'fridge
and grate or shave it as the first step rather than the last in your
meal preparation. In this way it will have time to come to room temp
and the fragrance/taste will be noticeably improved. If you're using
already grated cheese, take it out of the fridge and remove the
container's lid. -aem

Andy said:

If you chill the onion in the freezer for awhile, it won't make you tear
while you slice or dice. Some practical science about molecules in slow
motion.

Andy

Ooooh, great tip! I would have never thought about chilling in the
freezer, normally just grab an onion and go to town on it. Thankssss

Remove your ice cube tray from the freezer and before twisting it to break
out the cubes, turn it upsidedown and run it under the kitchen faucet for
a few seconds. Turn it upright and twist the tray. The cubes will eject
whole, instead of crumbled.

Andy

Andy said:

Remove your ice cube tray from the freezer and before twisting it to break
out the cubes, turn it upsidedown and run it under the kitchen faucet for
a few seconds. Turn it upright and twist the tray. The cubes will eject
whole, instead of crumbled.

You're talking metal trays... you old geezer!

Plastic ice cube trays can be made non-stick... coat with a light film
of vegetable oil, let sit over night, then wash as you normally do
dishes (dishwashing machine is ideal), your trays will now be non-stick
for years... years later when you notice cubes beginning to stick
repeat the process. Odds are you'll buy a new fridge with new trays
before those treated trays will need re-treatment.

Sheldon

"Sheldon" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Andy said:

Remove your ice cube tray from the freezer and before twisting it to
break out the cubes, turn it upsidedown and run it under the kitchen
faucet for a few seconds. Turn it upright and twist the tray. The
cubes will eject whole, instead of crumbled.

You're talking metal trays... you old geezer!

Plastic ice cube trays can be made non-stick... coat with a light film
of vegetable oil, let sit over night, then wash as you normally do
dishes (dishwashing machine is ideal), your trays will now be
non-stick for years... years later when you notice cubes beginning to
stick repeat the process. Odds are you'll buy a new fridge with new
trays before those treated trays will need re-treatment.

Sheldon

That's a hard sell if you ask me. We're talking a few seconds under the
faucet.

--
Andy
"Heck, I never even weigh booze, just pour to fit the glass."
--Sheldon, [email hidden]

Dimitri said:

OK what is your favorite hint that really works well:

A friend told me to salt and pepper and/or season the steaks several hours
before grilling.

Great hint - the flavors really change.

Quoted message said:

Your hint(s)?

Dimitri

Season steak in advance except for salt.. salt right before cooking.

Plenty cracked pepper on in advance and nice light coating of
kosher salt right before grilling over hard wood. I think the steak has
much more juice done this way.

itsjoannotjoann said:

Quoted message said:

Dimitri said:

OK what is your favorite hint that really works well:

Here's mine. When slicing or chopping pungent onions have a tabletop
fan or perhaps a box fan pointed at yourself and those teary onions.
The fan pretty much keeps those sulphurous fumes from reaching your
eyes and nose and the tears at bay.
(The over the stove vent fan doesn't work in this instance.)

Cut the root end last.. that is where you get the fumes.

Debbie

Debbie said:

itsjoannotjoann wrote:

Quoted message said:

Quoted message said:

Quoted message said:

Here's mine. When slicing or chopping pungent onions have a tabletop
fan or perhaps a box fan pointed at yourself and those teary onions.
The fan pretty much keeps those sulphurous fumes from reaching your
eyes and nose and the tears at bay.
(The over the stove vent fan doesn't work in this instance.)

Cut the root end last.. that is where you get the fumes.

Debbie

I've done that but *occasionally* I've gotten hold of one that is
sooooo pungent I thought it was going to take the knife away from me!
:-))

Dimitri said:

OK what is your favorite hint that really works well:

A friend told me to salt and pepper and/or season the steaks several hours
before grilling.

Great hint - the flavors really change.

# 1 daughter has been experimenting with a bottle of POM pomegranate juice. She
made a wilted spinach salad using the POM in place of vinegar - she said she can
replace and vinegar with the POM.

Going to try this one.

Your hint(s)?

Dimitri

Whether or not the science of it is correct, sprinkling just a bit of
plain old baking soda into a pot of beans works well for taking the
"toots" out of them.

....Picky

In article <[email hidden]>,

Dimitri said:

Your hint(s)?

Dimitri

When making deviled eggs, place the yolks into a plastic zip lock bag.
Add the rest of your filling ingredients - mayo,salt, pepper, etc - and
seal the bag. Squish everything until well blended. Cut off the corner
and pipe the filling into the egg whites. Easy clean up that way.

marcella

On Mon, 11 Jul 2005 17:51:44 GMT, "Dimitri" <[email hidden]>

Quoted message said:

OK what is your favorite hint that really works well:

To keep celery longer than a few days, wrap it tightly in aluminum
foil. Will keep a couple of weeks in the refrigerator' crisper.

Use a paper holder found in office supply stores that are shaped like
a half oval, about 3" tall and weighted with a slit in the top to hold
your recipe printouts while you cook. Takes up little room on your
countertop and will hold several recipes.

Two off the top of my head, anyway.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

JeanineAlyse said:

Whether or not the science of it is correct, sprinkling just a bit of
plain old baking soda into a pot of beans works well for taking the
"toots" out of them.

....but the "toots" are half the fun.

~john

Quoted message said:

Quoted message said:

OK what is your favorite hint that really works well:

To keep leaf lettuce longer, wash only what you need at that time, wrap the
head in a damp paper towel, and squeeze the air out of the plastic storage
bag before twisting shut.

Dimitri said:

OK what is your favorite hint that really works well:

I always keep several ziplock bags full of the following, finely
diced:
red, yellow and green peppers
yellow onion
red onion
celery
carrot (VERY fine dice)
jalepeno
cubanelle or anaheim
parsley
(no garlic - fresh chop only)

You'd be amazed at the uses you find for these when they're prepped
and ready to go. Last night, for example, since it's so gloomy,
everyone wanted potato soup (Yukon golds). I like mine loaded, nobody
else does. So I took a few pinches of each (execpt the anaheims),
softened in olive oil and dumped into my bowl. Spice up an omlet with
no problem. Instead of butter and sour cream on baked potatoes, I
soften the above and pour the mess on top. A real time-saver, and it
only takes about 5 minutes every few days.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.