Posts by pollyg

Like everything in cooking, there are many ways to do things. I usually follow the 'hard herbs early, soft herbs late' rule of thumb.

If you don't work it out on the stove-top, use a rice cooker. They're fabulous! They're easy, no mess, no fuss. Everyone should have one.

There are so many interesting responses here. I find I relate to parts of each post. Cooking is my creative outlet and when time allows, there is nothing more pleasurable to me than devising and cooking a lovely meal. It is then that I...

:blush: At least I'm not alone...

YES:rolleyes: Thank you for the clarification. I was thinking of Lypocene. There goes my general knowledge standing....

OK. Kat wins...:roll:

I meant to say that Lysine is present in tomatoes ( i'm sure it's in other things, but I've only read about it in regards to tomatoes) and that the human body can't absorb the lysine from raw tomatoes, only cooked ones. It may be more...

I have always found that the colour of thr pasta dough will turn dark before there is any actual spoilage of the dough. You probably don't want to keep it for more than 2-3 days for this reason.

Just as an interesting aside - Lysine, which is an important anti oxidant, is only absorbable from cooked tomatoes. Cooking would reduce some of the other vitamins so it's probably good to have a combination of raw and cooked tomatoes.

At my last job, my office was a shelf against the wall-about 60 cm wide, with a telephone and a stack of books, papers etc. Above it on the wall there was a pinboard, and jammed up in front of my shelf there was a chest freezer. So to...