Eat the mistakes! Only once have we resorted to take out- although we've had an unplanned cheese and cracker cheese course many many times. For a while, I was missing th...

My microplane and saladspinner. Although not really a gadget, I'm in love with my (two months) new panasonic rice cooker that I've been using at least four times a week as steamer and ...

Also have no problems with ginger or daily salads- I use the microplane for ginger and the spinner for salad, herbs and drying desalted eggplant. But I hate rasping parmesan- the micro...

We usually car camp the first night, arrive late and then heat up a packaged cheese fondue in a regular teflon camping pan. Bread, fondue and wine. Perfect first night. It's pretty much traditio...

My old crappy knives I had in a plastic box high up away from toddlers. My new great Forschner I keep on the tile corner shelf above the sink and under the window. And they don't go in the washin...

I've made it with success twice as afternoon snack with coffee when guests are over. Both little kids and adults had seconds- and it's pretty guilt free and doable for visiting diabetics with a sw...

15 years. About 15.5 years ago I moved in with my current partner. The minute I found the veggie version of my favorite junkfood, I switched to a vegetarian diet and haven't looked back. My part...

I used to refuse to cook meat or let it into my house but I've mellowed with age. My father has diabetes and firmly believes he can only control it with meat and salads and alcohol. ...

I've reduced my collard greens stress by blanching for 3 minutes in boiling water for 4 minutes or so and then using them as I do spinach, chard and kale. After blanching, I squish out...

I bought the book a couple of weeks ago and have only had the chance to browse it but this also made a deep impression on me! This and adding boiling water to a pan in the oven when ba...

Oh, I started out on my mozerella adventure from your earlier post! Even though I've only had failures, it's a fun process.

Using *not* ultra pasteurized milk, I have made ricotta three times and a rubber ball once using Rickis 30 minute Mozzerella package and recipe. According to my web search, I'm not the...

Should you 'roast' nuts to deepend the flavor if you will be baking them anyways? As in pecan pie and almond biscotti. My recipes says yes but it simply makes no sense. If I shock ha...

The insides are great and super easy but the tempering is a bear. My first batch tempered well- but it was thick and I wanted to thin it out and my brain was multitasking a toddler and...

Almond biscotti, espresso caramels without the espresso from 101cookbooks and probably peppermint patties. I was hoping for some good savory nuts recipe but haven't come across one yet.

If the purpose of baking or dry-pan-frying nuts is to bring out their flavor, does it make sense to do so with items that will be baked anyway? For example, pecan pie, almond biscotti etc.

No more crystal geyser bottles!