For those who want to remain blissfully unaware that they're eating bugs/larvae on a regular basis: Please don't Google "FDA natural contaminants".
BTW, it's not just bulk foods that h...
If you have a Le Creuset outlet near you (there's one in every outlet mall I've ever seen) they're selling the French Blue line at 50% off and they have good deals on factory seconds.
Are green sour plums a different variety, or are they just unripe red/purple plums? The ones in the photo don't look like Greengages / Reine Claudes -- they lack that translucence of a ripe plum, t...
Uh, those guidelines are beyond conservative. 1-2 days for fresh meat? C'mon. It'd have to be poorly wrapped and past its sell-by date to go bad that fast.
I would ditch the microwave in favor of an over-the counter convection oven, or a combo model. We don't even have a microwave now...
We lived very well without an oven when we were rem...
- We just went 8 weeks without buying any new meat as part of an effort to clear out our freezer. We also tried to eat down anything we had frozen (tortillas, bread, veggies) before we bought any r...
I bring semi-hard cheese cubes, small salami or jerky from our local charcuterie, almonds, thick-skinned fruits (oranges work well), and brownies or cookies.
I agree that the pasta rollers are awesome, but the pasta extruders suck.
I don't own the KA ice-cream attachment (I already owned a Cuisinart ice-cream maker when it debuted) but if ...
I freeze them soaked but uncooked, and also fully cooked.
The key to the latter is to make sure to cool them *fully* in their cooking liquid before freezing, and to freeze them in at ...
yup, that's how I do it. And yes, you still need to stain out the finer bits, but you have a good head start on the bones and vegetables.
The best part is, the way most of these pots ...
We used the induction burners in culinary school and they worked well, and fast. Expensive, though.
We bought a double-burner hotplate (on Amazon) when we lived in our basement during...
What Ta said.
Seriously, we've put them in two kitchens, an office, and a laundry room now, and I am sold on IKEA cabinets. They're great looking and very easy to DIY. If you don't li...
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For those who want to remain blissfully unaware that they're eating bugs/larvae on a regular basis: Please don't Google "FDA natural contaminants". BTW, it's not just bulk foods that h...
If you have a Le Creuset outlet near you (there's one in every outlet mall I've ever seen) they're selling the French Blue line at 50% off and they have good deals on factory seconds.
Are green sour plums a different variety, or are they just unripe red/purple plums? The ones in the photo don't look like Greengages / Reine Claudes -- they lack that translucence of a ripe plum, t...
We did two tonic tastings a while back: http://marriedwithdinner.com/2007/05/11/dotw-tequila-tonic/ ...c...
Uh, those guidelines are beyond conservative. 1-2 days for fresh meat? C'mon. It'd have to be poorly wrapped and past its sell-by date to go bad that fast.
I would ditch the microwave in favor of an over-the counter convection oven, or a combo model. We don't even have a microwave now... We lived very well without an oven when we were rem...
I use that method for clothes, shoes... pretty much anything cluttering up the house. I wish it worked for bills :D
- We just went 8 weeks without buying any new meat as part of an effort to clear out our freezer. We also tried to eat down anything we had frozen (tortillas, bread, veggies) before we bought any r...
how did I miss this post when it was first published? SUCH a fabulous idea... and Tartelette's one of my favorite food blogs, too :D
We use ours for turkeys and other large roasts, especially when thin slices are necessary.
not only do I not core them, I've never even heard of the idea. don't they fall apart?
I bring semi-hard cheese cubes, small salami or jerky from our local charcuterie, almonds, thick-skinned fruits (oranges work well), and brownies or cookies.
I agree that the pasta rollers are awesome, but the pasta extruders suck. I don't own the KA ice-cream attachment (I already owned a Cuisinart ice-cream maker when it debuted) but if ...
I freeze them soaked but uncooked, and also fully cooked. The key to the latter is to make sure to cool them *fully* in their cooking liquid before freezing, and to freeze them in at ...
yup, that's how I do it. And yes, you still need to stain out the finer bits, but you have a good head start on the bones and vegetables. The best part is, the way most of these pots ...
oh, also: don't discount a crockpot. there are some newish nice upscale slow-cooker cookbooks out that go beyond the usual Sally Homemaker fare.
We used the induction burners in culinary school and they worked well, and fast. Expensive, though. We bought a double-burner hotplate (on Amazon) when we lived in our basement during...
Something savory... maybe like olive oil and sea salt.
We visited our CSA farm, Marin Sun Farms, earlier this year: http://marriedwithdinner.com/2008/04/06/out-to-pasture/
What Ta said. Seriously, we've put them in two kitchens, an office, and a laundry room now, and I am sold on IKEA cabinets. They're great looking and very easy to DIY. If you don't li...