Hugh Fearnley-Whittingstall made gnocchi with them on an early River Cottage episode. There was also a spanikopita made with nettles, so it seems like anywhere you'd used spinach is a potential re...
While I don't think your conclusions are particularly unreasonable, I find it ludicrous that your "research" sounds like it consisted of some google queries and reading other blogs (and maybe some ...
There's a small grocery store just down the street from me and I *love* having it so close. It means I can pop down for 1 or 2 things just when I need them, rather than filling up my kitchen with ...
I also prefer Montreal bagels (from the St-Viateur bakery). One defining characteristic of Montreal bagels is that they are boiled in honey-sweetened water.
We made this last night and mixed in some cooked rotini. Yummy! Note that it requires a really large saute pan, otherwise there will be no room for laying the radishes out to brown and they would...
If you stick to relishes/pickles and jams/jellies then you don't really have anything to worry about. The dangers in canning come with canning not-sufficiently-acidic things. If it's acidic (whi...
They're probably similar to Walla Walla Sweets. These sweet onions tend to be grown in less-sulphur-rich soil conditions. It's the sulfites in onions (and garlic, leeks, etc) that give them that ...
Mice tend to come in during certain times of the year, so aside from preventing them entering in the first place, just keep placing traps. Graham cracker plus peanut butter is a good bait.
Prior to the world wars of the 20th century, truffles used to be more widely available because they *were* cultivated, rather than just sought wild. But 2 wars destroyed both the land and the peopl...
I don't think it's a dealbreaker. Sure, gas may be nice for the range, but an electric oven is actually better for baking. I think it's a bit of a snob thing, since I've had both and I could make...
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Hugh Fearnley-Whittingstall made gnocchi with them on an early River Cottage episode. There was also a spanikopita made with nettles, so it seems like anywhere you'd used spinach is a potential re...
While I don't think your conclusions are particularly unreasonable, I find it ludicrous that your "research" sounds like it consisted of some google queries and reading other blogs (and maybe some ...
Some other things to put sweet/floral preserves on: rice pudding, pancakes, ice cream, mixed into plain yogourt.
And the first thing I thought was, didn't you just post a dessert with maple jelly in it?
There's a small grocery store just down the street from me and I *love* having it so close. It means I can pop down for 1 or 2 things just when I need them, rather than filling up my kitchen with ...
Yep, another Canadian here to say that we cooked bannock on a stick at Girl Guide camp. Fun and yummy.
I also prefer Montreal bagels (from the St-Viateur bakery). One defining characteristic of Montreal bagels is that they are boiled in honey-sweetened water.
We made this last night and mixed in some cooked rotini. Yummy! Note that it requires a really large saute pan, otherwise there will be no room for laying the radishes out to brown and they would...
Most Japanese cookbooks I've found seem to focus on sushi or fancy restaurant/feast food. I was very pleased to run across
I love picnics. My sweetie and I, along with assorted like-minded friends, usually eat in the park once or twice a week all summer.
stoned wheat thins or carr's water crackers for having with cheese. Triscuits or saltines for snacking or with soup.
I'm doing my usual balcony garden with tomatoes, herbs (basil, thai basil, thyme, lemon thyme, chives, oregano, parsley, mint, dill), and some flowers.
If you stick to relishes/pickles and jams/jellies then you don't really have anything to worry about. The dangers in canning come with canning not-sufficiently-acidic things. If it's acidic (whi...
They're probably similar to Walla Walla Sweets. These sweet onions tend to be grown in less-sulphur-rich soil conditions. It's the sulfites in onions (and garlic, leeks, etc) that give them that ...
I always add a bit of mustard, which acts as an emulsifier (the herbs and spices, while yummy, will not actually do much to keep it from separating).
Mice tend to come in during certain times of the year, so aside from preventing them entering in the first place, just keep placing traps. Graham cracker plus peanut butter is a good bait.
I was taught to use a pushpin by some friends in Norway. It seems a bit more convenient than this gadget to store.
I used a wooden lemon reamer. If you microwave the lemon for 15 seconds first, you'll get more juice.
Prior to the world wars of the 20th century, truffles used to be more widely available because they *were* cultivated, rather than just sought wild. But 2 wars destroyed both the land and the peopl...
I don't think it's a dealbreaker. Sure, gas may be nice for the range, but an electric oven is actually better for baking. I think it's a bit of a snob thing, since I've had both and I could make...