Re: Of Colanders and Lie Detectors

Wednesday, February 23rd, 2011 at 8:34 pm  
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    spaghetti colander head

    Monday, August 30th, 2010 at 9:12 pm  
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    me with a spaghetti colander headdress!!

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    About those pasta pots that come with the nesting colanders…?

    Sunday, August 8th, 2010 at 3:47 pm  
    Comments (4)

    Why don’t the nesting colanders reach further into the pot? Mine ends about 3 inches above the bottom of the pot, I can’t even fit spaghetti into it until the bottom part of the spaghetti cooks. It bothers me that the one half of the noodle gets cooked for longer than the other.
    Am I missing something about these pots?


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    Why do you want pasta to "cool down"?

    Thursday, July 15th, 2010 at 3:47 pm  
    Comments (6)

    When the spaghetti are to your liking, pour them into a colander and rinse them under COLD water – yes, you want the pasta to actually cool down!


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    What is the best way to clean a sieve?

    Friday, May 28th, 2010 at 10:56 pm  
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    We don’t have a dishwasher, and no matter how much boiling water I pour through, or how long i leave it to soak, I never seem to be able to get rid of the starchy residue that is left behind by the rice/spaghetti etc…


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    Safe Reuse of Deep Fryer Oil?

    Monday, April 12th, 2010 at 11:09 am  
    Comments (6)

    I recently bought a small deep fryer since I needed to deep fry something for a recipe and was afraid I would burn the apartment down trying to do it on the stove top. Now that I have it, I’d like to make more use out of it.

    However, it seems to use a lot of oil even though it’s small. It takes approximately 1 bottle of oil the fill to the minimum line.

    When is it safe to reuse the oil? I read that I should not reuse it if I cook meat in it.

    What about other things? I want to fry some onion rings as well as try to make some funnel cake. Mmm tasty. Would it be safe to reuse the oil if I fry things like this (other than meat)?

    I do not do a whole lot of deep frying at this point, but I’d rather not use a fresh bottle of oil if I make some onion rings one night, or funnel cake another night.

    If it is safe to reuse the oil, what precautions should I take? Can I just leave it sitting in the deep fryer from use to use? Should I throw it out after a month or two? Do I have to take it out of the deep fryer and store it some other method in between uses?

    I have also read something about filtering the oil. From what I read, it seems that some fryers have filters or something. Mine is pretty basic. If I do need to filter the oil, how would I do so? When should I do so? What am I filtering for? Just chunks of left over food? If so, would a basic strainer (used for spaghetti usually) do the trick?

    I’m just trying to find the best way to make the use out of the oil since I am a college student and it can get costly buying oil for each use. It also seems like a lot of work to empty the oil, dispose of it properly, etc. if I have to do this each time. It would be ideal if I could just leave it in the deep fryer between uses…but I don’t know…
    Based on the first couple comments, it seems like I should be using different oil for different things.

    If this is the case, what should be cooked in the same oil? How many jars of oil can I get by with? The oil is pretty dark already it seems after one use of cooking red meat in it, but perhaps it’s not as dark as it could be? I don’t know! First time I fried something.

    I do not like fish, so I can eliminate that.

    From what I hear, meats / onion rings should go together (I’m not sure why, onion rings don’t seem too related to meats in my opinion), and doughy things should use separate oil.

    Also, it seems that I should indeed refrigerate the oil after each use. Is it unsafe / not good to simply let it sit in the deep fryer on the counter (provided the next time I use it I keep in mind which oil is in there, meats vs. dough)?


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    What can I cook in a hotel?

    Sunday, March 28th, 2010 at 11:20 pm  
    Comments (6)

    Here’s my dilemma. I travel a lot for work. Currently I’m stuck in a hotel with no access to a kitchen. I really sick of take-out and fast food, plus I miss cooking when I’m away from home. I need recipe ideas that I can make in my hotel room. The fewer ingredients the better, as I also don’t have a fridge here (I do have a cooler, but it doesn’t have a whole lot of space). I’d like to try and eat healthy, since that’s hard to do when your traveling, but if it something really tasty that’s good too. If it’s both, that’s even better.

    Here’s what I have to cook with:
    -1 single element electric burner.
    -1 non-stick large pot
    -1 grocery store within walking distance that I can get just about any staple item from, but it’s in the middle of nowhere, so I’m guessing exotic/ethnic ingredients are out (they also have limited produce except for basics like apples, lettuce, ect…).
    -1 Strainer and 1 Spoon. I’m sure I can buy a knife for chopping next door if I need to.
    -I do not have a microwave (and the hotel doesn’t have a communal one either), but I might be able to borrow a toaster oven…maybe.

    So, I need easy recipe ideas that I can make in one pot with a single element burner. And I’m hoping someone can come up with something a bit more creative than spaghetti with sauce.

    ***DON’T Say Mac & Cheese. I’ve made that so many times I could barf if I ate it again. Also, I have tried the pre-packaged stir-fry things in the freezer isle at the Grocery store. They’re good, but kind of expensive.
    Well sugar pie, if it were up to me, I would be staying in a hotel with a fridge and microwave, but my company sent me to this one. I’m not paying for it, so it’s not really my choice. Plus, like I said, I’m currently in a town in the middle of nowhere. I think I actually *am* at the "swankiest" hotel in town.
    Thank you mountain baby for the concern, however you’ve failed to realize that fire codes differ from state to state, and in this state it is not against any kind of fire code to cook in a hotel room.

    In addition to that, I asked permission when I checked in, and they said it was fine as long as I unplugged the element when I wasn’t cooking on it.

    So, back to the question that was actually asked…..


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    Of Colanders and Lie Detectors

    Thursday, March 18th, 2010 at 9:53 pm  
    Comments (13)

    Have you heard the story about the police who used a colander connected to a photocopier as a lie detector? It turns out that the “real” lie detector — the polygraph — works on much the same principle. Download The Lie Behind the Lie Detector for a thorough debunking of the polygraph: antipolygraph.org And for more on the urban legend about the colander-based lie detector, see: www.snopes.com

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    Can you compost soiled food stuff w salad dressing or only clean food Can I just rinse soiled food in strainer

    Tuesday, March 16th, 2010 at 11:02 pm  
    Comments (5)

    Regarding table scraps, when I rinse my dishes off after meals can it all just go into the compost bucket (other than non compost able items etc) Should I rinse flavored rice, spaghetti with marinara, salad with dressing etc. My thoughts are throw it is a strainer quick rinse it then compost it but if I don’t have to rinse off extras I wont. Does anyone know?
    Please advise
    Shannon
    Thanks for all your answers! My compost bucket is closed, and as far as the "critters’ I WISH we had critters we live in Vegas and the only critters Ive ever seen are spiders =( No fluffy friends here.


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