How to get the spicy taste out of a pre-made dish?

I'm a fanatic of Jamaican patties, (being Jamaican) I also like the spicyness. But I bought a box that are spicier than usual, and I was wondering if I could eat something with it or add something to them to cut the spicyness?

Answer: 
You can add gravy to your patties and have a nice cold drink preferable something sweet. I have always known sweet or some sugar on the tongue cuts spicyness as pepper.

How to make japanese rice, like they serve in the restaurants?

All the recipes I've searched on here were actual rice recipes with vegetables & eggs and everything.
I just want the rice.
& y'all know what I mean,
it's a tan colored rice, it is served at any japanese restaurant you go to, it has a nice yummy flavor to it, idk how to describe it without throwing anybody off.
Anyways, I would love the rice recipe.
I have brown rice in my pantry

Answer: 
Hello Amurica, The key to making Japanese rice is to use a Japonica type, which is a white, short, wide grain rice with a starchy texture when cooked. How to Prepare Japanese Rice Ingredients • 4 cups short grain rice • 4 cups water • extra water Method 1. Place 4 cups of the rice into a bowl that holds twice the volume of rice. 2. Pour water into the bowl until it just covers the rice. Holding the bowl carefully with one hand, stir the rice briskly for 10-15 seconds with the other hand. 3. Carefully tip the milky water out, covering rice with one hand. 4. Repeat for a second and third time until the water runs clear. 5. Drain rice in a fine mesh sieve and leave for 30 minutes if you have time. 6. Place the rice and 4 cups of water into a saucepan. 7. Bring to the boil with the lid on and then simmer for 14 minutes. 8. Remove the saucepan from the heat and leave to rest with lid on for 5-10 minutes. 9. Before serving, gently turn the rice over with a moistened rice paddle to allow excess moisture to escape as steam. Note: When you have left over rice, keep it in the freezer, wrapped with plastic wrap or in an airtight container.

How to differentiate between Chana dal and yellow split peas?

My question is about chana dal, toor dal and chickpea.
What is chana dal? Is it a grain commonly known as chickpea or is it the yellow split pea?
Also what is toor dal? Different photos show different looking grains?

Please be short and consistent with your answers :) Pictures welcome

Answer: 
Chana Dal The native variety of Indian chickpea is called Desi Chana. The mature seed has a seed-coat that is rough brown. Due to its color, it is also called Kala chana. India is the largest producer and consumer of Desi Chana. Decorticated split Desi chana is called Chana Dal. Chana Dal is yellow in color. Yellow Split pea This is the fully mature green-pea that has been dried. In Hindi, green-pea is called Mattar. The deorticated 'dried split pea' is called called 'Peeli Mattar Dal'. The yellow split pea looks like like Chana Dal. Yellow split pea is cheaper than the Chana Dal. It is illegal but some manufactures mix the two seeds to produce lower cost ground flour called Besan. Pigeon pea The pigeon peas are only second to Desi Chana in consumption in India. The seed-coat of the whole seed may be red, or brown. The whole seeds are deorticated and split and called Arhar Dal or Toor Dal. Some of the toor Dal is coated with castor oil for preservation All the three decorticated split seeds look yellow. The chana dal is more rounder and smaller. The Arhar Dal is flatter. The Mattar dal is about same as chana dal but lighter pale.

How to make turtle soup or how to prepare turtle to make an edible food?

Hi, in the supermarket, there is packaged frozen turtle or "shell fish". I heard that turtle is very beneficial to health. Does anyone know how to make turtle soup? Do you dunk the whole turtle to the pot or do I need to use a hammer and break the shell??

Anyone know? Thanks.

Answer: 
looks easy here a video that might help http://www.youtube.com/watch?v=O8DBEAjUYsQ&feature=related

How to make latin style mango juice with milk?

I want the recipe to the thick mango juice made with milk in Latin restaurants.(not the water base) I've searched the web, and was unfortunate in an answer. I would like a homemade Latin recipe.

Answer: 
Mango Juice, Latin style (con leche) INGREDIENTS: 1/2 (14 ounce) can sweetened condensed milk 2 cups diced mango (add more if you like) 1 teaspoon vanilla extract 1/2 cup milk, or as needed DIRECTIONS: Place condensed milk, mango, and vanilla extract in the bowl of a blender. Blend until smooth, adding milk as needed until the consistency is a little thinner than a milkshake but still thicker than juice.

Syndicate content