thanks mentioning our self-serve Champagne cocktail bar! If anyone's looking for an actual post about it (rather than just our homepage) it's mentioned here:
I use Abeego flats and wraps for a lot of the things I used to use plastic wrap for. They're washable/reusable oilcloth that's coated in beeswax (it smells so good!):
I bought mine on ...
I'm with k02 -- paint "buildup" does not damage plaster. It actually helps strengthen it.
I live in a 1928 bungalow in SF; it's the 6th house I've owned with plaster-and-lath walls. I'...
we have a side-by-side (and a counter-depth model, at that) in our kitchen, because there wasn't enough room for another option without destroying the layout. And also, we both prefer the easy acce...
I wish all the people who promote the upside-down method would just STOP telling new canners to do this. Please please please process the jars and stop taking chances.
What's the purpose of not waterbathing preserves? I get it for pickles and other things where additional (or any) cooking changes texture, but jellies and jams are already cooked down. Why take the...
I actually like my spoon rest. A saucer or plate takes up more space (which is in short supply in my kitchen) and bowls are tippy. I use both as substitutes when the spoon rest is in the dishwasher...
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 ...
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thanks mentioning our self-serve Champagne cocktail bar! If anyone's looking for an actual post about it (rather than just our homepage) it's mentioned here:
I use Abeego flats and wraps for a lot of the things I used to use plastic wrap for. They're washable/reusable oilcloth that's coated in beeswax (it smells so good!): I bought mine on ...
I'm with k02 -- paint "buildup" does not damage plaster. It actually helps strengthen it. I live in a 1928 bungalow in SF; it's the 6th house I've owned with plaster-and-lath walls. I'...
we have a side-by-side (and a counter-depth model, at that) in our kitchen, because there wasn't enough room for another option without destroying the layout. And also, we both prefer the easy acce...
I wish all the people who promote the upside-down method would just STOP telling new canners to do this. Please please please process the jars and stop taking chances.
What's the purpose of not waterbathing preserves? I get it for pickles and other things where additional (or any) cooking changes texture, but jellies and jams are already cooked down. Why take the...
I actually like my spoon rest. A saucer or plate takes up more space (which is in short supply in my kitchen) and bowls are tippy. I use both as substitutes when the spoon rest is in the dishwasher...
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 ...