Cooking In General

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Well I bought some red wine today. Can someone give me some suggestions for a marinade for chicken thighs using it?

 

Just add some chopped garlic, ginger and chillis some basil and a glass of wine

Or onions, mushrooms and worcestershire or soy sauce (a tsp of either)

 

Honey, garlic, soy sauce, and red wine will be fine.

 

Well I don't have any honey, basil or ginger on hand but I do have lots of fresh garlic and lots of soy sauce. Maybe I will add a dash of sesame oil to the blend and whatever herbs I can scrounge up. The wine actually tastes very good and I'm trying hard not to drink it.

 

Don't use too much sesame oil it can overpower other flavours detrimentally

 

Thanks D.S. but I'm pretty good at adding sesame oil. It has a wonderful flavour but it is true what you said. It has to be used lightly and carefully.

 

hey have to look out for SP's Mom

 

Ok, pop quiz!

I am making meatballs with a black pepper cheese filling. What I should have them with?

 

^ A fork?

I made 2 pans of cake brownies with the last of my baking ingredients until payday. They are the best brownies I've effing eaten.

 

@Ara pasta or rice would be best

 

Ended up being elbow macaroni, and a buch of various veggies

 

I took some ziplocks with frozen chicken legs in them and added red wine and let them defrost over night.

Today I added onions, garlic, olive oil, bayleaves, and veggies etc and made soup. The taste was unbelievable. I don't know why I haven't been cooking everything with wine.

 

It's difficult to go wrong with red wine, white wine you have to be a little more selective; their taste isn't as well rounded or defined as red.

[ March 24, 2006, 13:25: Message edited by: DarkStrider ]

 

Desperation leads to new sandwich!

1 kaiser roll or 2 slices of bread
softened cream cheese
sliced chicken

Spread the cream cheese on the roll/bread like you would butter or mayo. Layer chicken on top and add the other piece of roll/bread. HUbby ate it anyway, but he'll eat anything.

 

How do you keep the filling inside homemade ravioli? I end up with blobs of cheese and squares of pasta floating in the pot.

 

I think you just have to squish the edges together tightly (and not overfill them). I've never done anything more technical than that.

 

You don't need very much filling in each ravioli, kuemper. Chances are good (based on my own experience) that you're trying to stuff in more than the pasta will allow. Also, try moistening one of the two surfaces you're sticking together.

 

I put in a cheese blob about half and inch square in a pasta square that's 2x2. I've pinched, used a fork and even dug out that pastry cutter and the filling keeps popping out.