Fine Cooking Recipe

I am new to the whole cooking thing, and I actually cooked a turkey last year in a paper bag from the grocery store as per my neighbours instruction. It was the best tasting, moistest, beautifully brown turkey I have ever had the pleasure of eating in my lifetime - no exaggeration.
HOWEVER .. I am reading that there are toxins in the paper bags from the grocery store (I actually use a KFChicken bag but same thing really) and that its harmful to use them for cooking. Then I read that some people have done this every year for decades and no one got sick.
What do you guys think?

no its not harmful i do it every year but wipe butter all over the bag it gives it flavor and helps it brown

Hi I am on a huge diet kick. I want to start cooking as healthy as possible. Has anyone tried the raw diet? When you dont every actaully cook the food? I am interested in learning about that! Also does anyone have any good recipies for some yummy healthy foods?

Jerky is yummy AND healthy! And you can dehydrate just about any type of meat! http://www.beefjerkyrecipes.com has recipes for beef, buffalo, deer, exotic game, tofu and even fruit jerky!

what about Spanish or Portuguese cuisine?

Being a former chef, an ethnic cuisine is anything cooked or bought that is not indiginous to that country,so anything that is not from YOUR country and that originated there, but in some sence all food is ethnic, even in the US were they claim apple pie, hot dogs and other foods as there national foods, they were imported by the immigrants who moved there, only corn and few fruits are really a indiginously produced product.

I am from Canada and like you in the US or even Europe, all foods were from another area at one time and then brought in and adapted to the local climate and palates.

I know what "al dente" means, but I’m curious about other ways to cook pasta and the correct terms to refer to these styles.

I suppose since "al dente" is kind of in the middle of the spectrum of firmness when it comes to pasta, the real question is what would you call pasta that is "firmer" than "al dente", and what would you call pasta that is softer than "al dente"?

cruda = not cooked enough

stracotta = over cooked

I want to learn the best recipe ever.

My personal favourite:

Chicken & Apple Fajitas

Ingredients

450 g (1lb brambly apples peeled, cored and thickly sliced
Juice of 1 lime
1 tbsps oil
2 medium onions thickly sliced
2 gloves garlic, finely chopped
1 – 2 red chillies, deseeded and finely chopped
1 tsp coriander
1tsp cumin
450 g (1 lb) chicken fillets cut into thick strips
Seasoning
1 tbsps fresh coriander, chopped
8 wheat tortillas

Method:

1. cut each apple slice in half and put in a bowl with the lime juice and toss together
2. heat the oil in a large frying pan, add onion and cook over a high heat for 2 mins, add garlic, chillies, spices and chicken then fry stirring for about 5 minutes until chicken is golden. Lift chicken out of the pan and set aside
3. Add apple with lime juice and 5 tbsps of water to the pan and cook with the onions for 3 minutes.
4. Return the chicken to the pan and continue to cook for a further 5 minutes, until apples are tender but still hold their shape
5. Heat the tortillas as directed on the pack. The quickest way is to transfer them to a plate, cover with film and microwave on high for 20 – 30 secs
6. Season filling with salt and pepper, then add fresh coriander.
7. To serve, place 2 heaped tbsps of filling in each tortilla, roll up and enjoy!