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Screen Name
chi_cass
Member Since
August 28, 2008
Latest Comments...
I use them in a pinch when I run out of something in the middle of cooking or if the recipe doesn't call for enough to justify buying fresh (basil is strangely expensive at my grocery store!!! and ...
lotusmoss - i keep them in their cooking liquid in tupperwares for about a week. they also freeze really well (also in their cooking liquid). I often make double or triple batches and freeze them...
mmmm, this will go really nicely with the quinoa salad i'm making for lunches next week. usually I just do a tahini/olive oil/lemon dressing but this sounds like a nice change!
except that you can make this with real cheese instaed of cheese food like the stovetop brands use. i like! plus, sometimes you really only want to make enough food for one person.
this sounds good but the instructions have me a little confused. do you discard the juice you squeezed out of the lemons? What are you putting in the bowl with the chili and onion - the lemons or ...
Tomatoes and Mushrooms are the most significant. I used to hate them in all forms (except ketchup and maybe spaghetti sauce). I now LOVE tomatoes and I really like cooked mushrooms (I guess I sti...
yogurt (at least real yogurt with live cultures) should also not be a problem for people who are lactose intolerant. But keep in mind that because it is an intolerance, people have different level...
Wish you had written this entry last week!! Also went to the MI/IN border to pick blueberries last weekend. Got a bit sunburnt but had a great time and came home with 12 lbs of blueberries to put...
This looks fantastic. I have to keep my spices on the counter (not enough cabinet room at all), most racks frustrate me and lazy susans take up too much space.
Ah, summer - my favorite beer season! My favorite summer beer is Leinenkugel's Summer Shandy. Beer lemonade - yum!! Also a big fan of Dark Horse Raspberry Ale.
you never owe anyone an answer as to why you can't make it. a simple "i'm so sorry, i won't be able to make it" is sufficient, and i like aleec's addition of "looking forward to seeing you soon" -...
Regardless of which you choose, buy the one with the lid! Always. I went with a skillet which I love, except that it doesn't have a lid. Until I needed one, I didn't realize how many things I co...
It depends on the quality. My last apartment had electric. There was no gas in the building at all (heat was electric too). I was worried, but my landlord had paid a lot of money for the range (...
Use it sparingly, but you can basically use it for anything you would use butter in cooking, though certainly not at a 1:1 ratio. You can put it on toast, you can use it to make your scrambled egg...
I stick with sugar in baking (I don't bake that often and would rather have the real thing when I do) but when it comes to sweetening everyday foods like tea or yogurt, I use honey and agave nectar.
I go back and forth between How to Cook Everything and Joy of Cooking for all of my reference needs. I love having both because of course neither is perfect (and sometimes I like the answer I find...
Latest Comments...
I use them in a pinch when I run out of something in the middle of cooking or if the recipe doesn't call for enough to justify buying fresh (basil is strangely expensive at my grocery store!!! and ...
lotusmoss - i keep them in their cooking liquid in tupperwares for about a week. they also freeze really well (also in their cooking liquid). I often make double or triple batches and freeze them...
mmmm, this will go really nicely with the quinoa salad i'm making for lunches next week. usually I just do a tahini/olive oil/lemon dressing but this sounds like a nice change!
except that you can make this with real cheese instaed of cheese food like the stovetop brands use. i like! plus, sometimes you really only want to make enough food for one person.
this sounds good but the instructions have me a little confused. do you discard the juice you squeezed out of the lemons? What are you putting in the bowl with the chili and onion - the lemons or ...
Tomatoes and Mushrooms are the most significant. I used to hate them in all forms (except ketchup and maybe spaghetti sauce). I now LOVE tomatoes and I really like cooked mushrooms (I guess I sti...
yogurt (at least real yogurt with live cultures) should also not be a problem for people who are lactose intolerant. But keep in mind that because it is an intolerance, people have different level...
Timely - Cooking Books today features a recipe for Chocolate Strawberry Pavlova: http://cooking-books.blogspot....
Wish you had written this entry last week!! Also went to the MI/IN border to pick blueberries last weekend. Got a bit sunburnt but had a great time and came home with 12 lbs of blueberries to put...
This looks fantastic. I have to keep my spices on the counter (not enough cabinet room at all), most racks frustrate me and lazy susans take up too much space.
Another great source of flavor in addition to ginger and herbs is lemon.
Ah, summer - my favorite beer season! My favorite summer beer is Leinenkugel's Summer Shandy. Beer lemonade - yum!! Also a big fan of Dark Horse Raspberry Ale.
you never owe anyone an answer as to why you can't make it. a simple "i'm so sorry, i won't be able to make it" is sufficient, and i like aleec's addition of "looking forward to seeing you soon" -...
question: if you wanted to add jalapenos, at which stage would you do it?? (looks delicious and i may have to try it this weekend!!)
Regardless of which you choose, buy the one with the lid! Always. I went with a skillet which I love, except that it doesn't have a lid. Until I needed one, I didn't realize how many things I co...
It depends on the quality. My last apartment had electric. There was no gas in the building at all (heat was electric too). I was worried, but my landlord had paid a lot of money for the range (...
haven't done this in a while... hello dinner tonight :)
Use it sparingly, but you can basically use it for anything you would use butter in cooking, though certainly not at a 1:1 ratio. You can put it on toast, you can use it to make your scrambled egg...
I stick with sugar in baking (I don't bake that often and would rather have the real thing when I do) but when it comes to sweetening everyday foods like tea or yogurt, I use honey and agave nectar.
I go back and forth between How to Cook Everything and Joy of Cooking for all of my reference needs. I love having both because of course neither is perfect (and sometimes I like the answer I find...