I only peel carrots if I'm making a dish for a "fancy" occasion... say, Thanksgiving (where appearance might matter). Otherwise, I give 'em a good scrub and call it a day. In our house, they're t...
While it's far from an altar, I devoted a small slice of wall (that's about 3ft wide between the kitchen door & a window... on the opposite side of everything) to a beautiful piece of handmade cera...
I agree w/most of these posts - ask yourself this: "Am I an organized person?". If you are (honestly), then you will be able to use the chest freezer well. I have one, and it's a nightmare to fin...
I was up to my ears in pear sauce when my son was born (a tasty alternative to the applesauce he loved w/his oatmeal). I love using Julee Rosso/Shelia Lukins "New Basics Cookbook" recipe for chunk...
@art: Gosh - I'm not a scientist, but I am a beer & wine geek... so, malolactic fermentation is related to the wine making process/gives something like a chardonnay that buttery, rounded mouthfeel ...
Fair warning: I own the Waring Pro Blender shown above and it is NOISY! As in SUPER-loud, chainsaw-deafening, "my-2-year-old-cries-when-I turn-it-on" kind of noisy. Other than that, it works rea...
OK, I just scrolled down and saw the "Mummy Head" rice krispie treat... you could totally take that idea and wrap something like a filled, baked brie in gauze.
I once made a cheese log - I think it was a mixture of blue cheese and horseradish... rolled in black sesame or poppy seeds (it's been a while). It was kinda spooky.
My room was MUCH worse than this... as my best friend could attest to after a four-day-cleaning-death-march in there. I needed an excavator. It's funny, I hate clutter now.
@J - I'm guessing there's an acid involved: citrus/vinegar or the like. That sounds tasty, though. Have you thought of asking them? Most chefs would be thrilled you want to replicate it at home ...
OK... I keep trying to figure out what exactly is in that photo: is it a frog-filled chocolate cupcake??? I tried matching it up w/a link.
[Haha... I know, it's crazy but that's what...
Latest Comments...
I only peel carrots if I'm making a dish for a "fancy" occasion... say, Thanksgiving (where appearance might matter). Otherwise, I give 'em a good scrub and call it a day. In our house, they're t...
While it's far from an altar, I devoted a small slice of wall (that's about 3ft wide between the kitchen door & a window... on the opposite side of everything) to a beautiful piece of handmade cera...
I made the flourless (black bean) brownies from the Whole Foods site - I wanted a better alternative for my kids. We ...
I agree w/most of these posts - ask yourself this: "Am I an organized person?". If you are (honestly), then you will be able to use the chest freezer well. I have one, and it's a nightmare to fin...
I was up to my ears in pear sauce when my son was born (a tasty alternative to the applesauce he loved w/his oatmeal). I love using Julee Rosso/Shelia Lukins "New Basics Cookbook" recipe for chunk...
@art: Gosh - I'm not a scientist, but I am a beer & wine geek... so, malolactic fermentation is related to the wine making process/gives something like a chardonnay that buttery, rounded mouthfeel ...
I am *so* behind in The Cure... I've promised myself I will finish SOMEthing.
@J - So, we want that recipe once you get it down... it sounds great! :-)
Fair warning: I own the Waring Pro Blender shown above and it is NOISY! As in SUPER-loud, chainsaw-deafening, "my-2-year-old-cries-when-I turn-it-on" kind of noisy. Other than that, it works rea...
OK, I just scrolled down and saw the "Mummy Head" rice krispie treat... you could totally take that idea and wrap something like a filled, baked brie in gauze.
I once made a cheese log - I think it was a mixture of blue cheese and horseradish... rolled in black sesame or poppy seeds (it's been a while). It was kinda spooky.
Shipyard's (Portland, ME) Pumpkinhead Ale is a nice, spicy not-too-sweet choice!
My room was MUCH worse than this... as my best friend could attest to after a four-day-cleaning-death-march in there. I needed an excavator. It's funny, I hate clutter now.
Sorry, it feels like the Hampton Inn (TM). There are better ways to get things off the counter.
I'm pretty sure it's a raw milk cheese, so I'd steer clear for now. I missed tasty cheese when I was pregnant. *sigh*
@J - I'm guessing there's an acid involved: citrus/vinegar or the like. That sounds tasty, though. Have you thought of asking them? Most chefs would be thrilled you want to replicate it at home ...
Cheese, George... CHEESE!!! (I love cheese) A local cheesemaker here in Wisconsin makes his own twist on a Morbier and it's delicious.
Scheisse, dude. Chill.
Thanks (I figured it wasn't a frog...) it just made me laugh. But I still wanted to know what it was!
OK... I keep trying to figure out what exactly is in that photo: is it a frog-filled chocolate cupcake??? I tried matching it up w/a link. [Haha... I know, it's crazy but that's what...