We have a car (just one for the two of us), a clothes dryer, a computer, internet and cell phones (they are also ipods.) However, I don't think that they are absolutely necessary.
Ho...
When I was about 12 I went to the corner store with a friend of mine and we bought candy. Her peanut butter cups had maggots in them. As in, completely infested. She didn't eat it. I think we t...
I have two ladles that I used quite often for canning and soups. I don't make risotto too often, but I do agree that a ladle is very useful when I do make it.
I also use my potato mas...
If your oven temperature is consistent enough to adjust the gauge, then why would you say that adjusting the temp manually each time you bake it tedious? Adjusting the gauge looks way more time co...
I love quince! I made 2 quarts of "quincemeat" and 6 jars of jelly a couple weekends ago. I also have several cups of "quincesauce" in the freezer which I will be making into quince butter when I ...
I agree with Slow Lorus, it depends on the rice!
I'd also like to point out that nutrients that would wash off of rice are added nutrients (they aren't added to brown rice, just whit...
I have a wind fall of quince sitting in my kitchen (the house smells divine!) So, I'm working on preserving it all. I've made up a batch of quince brandy to steep (a Nigella recipe,) tracked down...
I think the key if you are using herbs in your stew is to add dry in the beginning and fresh at the last few moments. If you add fresh herbs in the beginning all the flavor will be cooked out of th...
I've use the Spectrum shortening for years just replacing it 1:1 when vegetable shortening is required. I've never had a problem.
I don't use it too often though. I mostly use recipe...
When I was 12 I decided I was going to bake a gingerbread recipe I'd found. Unfortunately, I misread the recipe and used 1/4 cup of baking soda instead of 1/4 teaspoon. Needless to say, it turned...
I thought this was the only proper way to cook an egg sunny-side-up? I'm going to have to check, but I believe that's how my Mom's old Betty Crocker cookbook teaches this technique. One teaspoon ...
In a cast iron skillet is my preferred method. I don't own a microwave (and never will) so that's out and I almost always set off the smoke detector if I cook bacon in the oven. Plus, I like to s...
The skin on my hands doesn't react when I cut hot peppers, but I do wash my hands with baking soda afterward. There's nothing worse then touching your eye after chopping peppers! I find baking so...
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Really??? Why do people waste brain power designing ridiculous things like this?
I love swedes! Mashed, in soups, roasted... it doesn't matter, I love them.
We have a car (just one for the two of us), a clothes dryer, a computer, internet and cell phones (they are also ipods.) However, I don't think that they are absolutely necessary. Ho...
When I was about 12 I went to the corner store with a friend of mine and we bought candy. Her peanut butter cups had maggots in them. As in, completely infested. She didn't eat it. I think we t...
For clarification, I mean a pastry wheel not a pastry blender.
I have two ladles that I used quite often for canning and soups. I don't make risotto too often, but I do agree that a ladle is very useful when I do make it. I also use my potato mas...
If your oven temperature is consistent enough to adjust the gauge, then why would you say that adjusting the temp manually each time you bake it tedious? Adjusting the gauge looks way more time co...
Wax paper has always worked fine for me.
I love quince! I made 2 quarts of "quincemeat" and 6 jars of jelly a couple weekends ago. I also have several cups of "quincesauce" in the freezer which I will be making into quince butter when I ...
Juice is a gateway drug for soda. I very rarely drink it myself and when I have kids it'll be a treat not a regular thing. What's so wrong with water?
I agree with Slow Lorus, it depends on the rice! I'd also like to point out that nutrients that would wash off of rice are added nutrients (they aren't added to brown rice, just whit...
Oops, link didn't work: http://www.nytimes.com/2009/08/27/health/nutrition/27recipehealth.html
I have a wind fall of quince sitting in my kitchen (the house smells divine!) So, I'm working on preserving it all. I've made up a batch of quince brandy to steep (a Nigella recipe,) tracked down...
I think the key if you are using herbs in your stew is to add dry in the beginning and fresh at the last few moments. If you add fresh herbs in the beginning all the flavor will be cooked out of th...
I've use the Spectrum shortening for years just replacing it 1:1 when vegetable shortening is required. I've never had a problem. I don't use it too often though. I mostly use recipe...
When I was 12 I decided I was going to bake a gingerbread recipe I'd found. Unfortunately, I misread the recipe and used 1/4 cup of baking soda instead of 1/4 teaspoon. Needless to say, it turned...
I thought this was the only proper way to cook an egg sunny-side-up? I'm going to have to check, but I believe that's how my Mom's old Betty Crocker cookbook teaches this technique. One teaspoon ...
Super spicy kim chee soup if I have a cold. Hot tea with honey and lemon if I have a sore throat or am congested.
In a cast iron skillet is my preferred method. I don't own a microwave (and never will) so that's out and I almost always set off the smoke detector if I cook bacon in the oven. Plus, I like to s...
The skin on my hands doesn't react when I cut hot peppers, but I do wash my hands with baking soda afterward. There's nothing worse then touching your eye after chopping peppers! I find baking so...