Make Spicy, Delicious Chipotle-Style Guacamole at Home. 10+ Dishes and Drinks Everyone Should Know How to Make At Home (Including You) And if you're a vegetarian and don't drink, that narrows it down to like three.
On a different note, I used to date a girl once who didn't know how to make hard-boiled eggs. Seriously. And no she was not 12. confused. 100 Greatest Cooking Tips (of all time!) : Chefs. 1.
Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.Paula Deen Paula’s Best Dishes. Flip Over a Muffin Tin to Make Delicious Ready-to-Fill Cookie Bowls. Rezept für Bori-Bori (Paraguayanische Suppe mit Maisklößchen) Budget Kitchen Upgrades for Every Kitchen that Will Change the Way You Cook (and Eat!) When a professional chef refers to heating evenly, he is talking about after food is added to the pan (ie heating food evenly not the metal).
Aluminum, copper, and steel all will have hot and cold spots after food is added since they do not retain heat well. And if you are talking about quality metal cookware (which if you aren't your point is moot...) then cast iron is the clear winner in heat distribution and retention both. If you have experienced problems in the past you probably are one of those inexperienced home cooks who just puts their pans on the stove and begins to cook when the temperature is high enough. Cast iron requires more heat control and time, but by the immutable laws of physics, their surface temperature will become even and uniform. Whole stuffed chillies. I was reading the other day that chillies originated in the Americas, were taken to Europe by Columbus and only then were taken to India by Spanish traders.
Considering how much the chilli is used in Indian cooking I find it incredible that the recipes have only evolved over the last 500 years. I had always assumed that India had its own chilli varieties pre-Columbus. All of this pondering about chillies reminded me of this great recipe from my mum. She serves it as a side dish to a main course but I eat it as a snack and Steve enjoys it with a cold beer. You need mild chillis for this recipe and these tend to be short and fat - although experience shows that shape is no guarantee of mildness!