Sounds like a technique worth trying out. Right now, I use the toast function on my toaster oven, adjusting the "darkness" depending on nut size and quantity.
I've always had very bad luck buying tapioca pearls. They never seem to get to that delightful chewy texture, no matter how long I cook them. Any tips for getting "good" ones?
I'm not certain about this, but have you looked into candle-making? Tallow (beef fat) used to be valued for making nice white candles. I seem to remember that the everyday candles were made from ...
I'm celebrating (Canadian) Thanksgiving at a potluck, but trying to roll in last week's (Chinese) Midautumn Festival at the same time. I'll be making a bbq duck, but also need a veggie side.....an...
Rice washer here, but I also use a rice cooker.
It was my daily chore through childhood to make the rice for dinner, which meant washing it seven times, measuring out the right quant...
Quebec produces a lot of apple-based alcoholic beverages, from the fizzy hard ciders to still dry apple wines to sweet creamy liqueurs (akin to Bailey's).
I'm not a baker, which keeps obsessive cooking to a minimum. Last winter, I did get a little crazy about perfecting a fusion coq-au-vin recipe I'd developed. A friend had proposed a "stew-off" whe...
Though I've never tried it myself, my mom claims that the really glossy sauces you see in restaurants are thickened with potato starch and not cornstarch.
People pay good money for kind of tech? I've got an original 1984 Mac, with an extra floppy drive and carrying case (and maybe even a matching dot-matrix printer) gathering dust in my parent's bas...
@Tanya,
I actually end up with excess egg whites, as I use the yolks regularly tonnato sauce, rice pudding and salad dressings. Or if you're feeling very artistic, you can make egg tempera p...
Assisting a professor in researching a book, I was given the task of arduously listing the various changes in Seinfeld's apartment over the course of the show. And there were many. The only ones ...
I feel your pain -- I had a bad bout of carpal tunnel and tennis elbow a couple of years back and have tried to take things a little easier ever since.
The Dutch oven is definitely a g...
My mom always used chunks of lotus root in her soups. It's a down-home Chinese thing to always have a large pot of soup on the go: a thin broth with pork or chicken bones, some veg and assorted dr...
If possible, try to create an air separation between the remodeling and the occupied part of the house. Thick plastic sheeting held up by tension rods and taped around the edges (double it up if y...
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At Christmas, my mom likes to bundle up chestnuts in a foil package and toss it into the fireplace (presumably onto the coals).
Sounds like a technique worth trying out. Right now, I use the toast function on my toaster oven, adjusting the "darkness" depending on nut size and quantity.
I've never been an OJ at breakfast person, but I like to take a glass after dinner as dessert.
mhirsch: also seen at Portuguese and Spanish groceries, even occasionally Jamaican ones.
I've always had very bad luck buying tapioca pearls. They never seem to get to that delightful chewy texture, no matter how long I cook them. Any tips for getting "good" ones?
I'm not certain about this, but have you looked into candle-making? Tallow (beef fat) used to be valued for making nice white candles. I seem to remember that the everyday candles were made from ...
I'm celebrating (Canadian) Thanksgiving at a potluck, but trying to roll in last week's (Chinese) Midautumn Festival at the same time. I'll be making a bbq duck, but also need a veggie side.....an...
Rice washer here, but I also use a rice cooker. It was my daily chore through childhood to make the rice for dinner, which meant washing it seven times, measuring out the right quant...
Where do you guys get the lemon one? I've never seen it at my regular grocery stores.
My tastes are not terribly exotic -- fusilli and farfalle are my faves.
Quebec produces a lot of apple-based alcoholic beverages, from the fizzy hard ciders to still dry apple wines to sweet creamy liqueurs (akin to Bailey's).
I'm not a baker, which keeps obsessive cooking to a minimum. Last winter, I did get a little crazy about perfecting a fusion coq-au-vin recipe I'd developed. A friend had proposed a "stew-off" whe...
Though I've never tried it myself, my mom claims that the really glossy sauces you see in restaurants are thickened with potato starch and not cornstarch.
People pay good money for kind of tech? I've got an original 1984 Mac, with an extra floppy drive and carrying case (and maybe even a matching dot-matrix printer) gathering dust in my parent's bas...
@Tanya, I actually end up with excess egg whites, as I use the yolks regularly tonnato sauce, rice pudding and salad dressings. Or if you're feeling very artistic, you can make egg tempera p...
Assisting a professor in researching a book, I was given the task of arduously listing the various changes in Seinfeld's apartment over the course of the show. And there were many. The only ones ...
Throw a dumpling-wrapping party and stock your freezer (and your friends' too). I do one virtually every Chinese New Year....
I feel your pain -- I had a bad bout of carpal tunnel and tennis elbow a couple of years back and have tried to take things a little easier ever since. The Dutch oven is definitely a g...
My mom always used chunks of lotus root in her soups. It's a down-home Chinese thing to always have a large pot of soup on the go: a thin broth with pork or chicken bones, some veg and assorted dr...
If possible, try to create an air separation between the remodeling and the occupied part of the house. Thick plastic sheeting held up by tension rods and taped around the edges (double it up if y...