I use my ladle all the time as well. I do use a measuring cup occsionally but only when I'm making stock. Otherwise I don't mind the few extra dips a ladle requires.
Actually...I will ...
I agree with the green beans and asparagus above! They always seem to awkward to spear with a fork.
I used to pull individual kernels off cooled leftover cobs of corn when I was a kid....
what a coincidence - i just made peach-blueberry hand pies last night with some leftover pie dough I had from the weekend! so yummy, and they were a hit at the office today :)
Sooo much. I was a pretty picky eater as a child and there are many, many foods that I refused to eat back then that I now adore. Including but not limited to:
avocados
a lot of ...
I've been meaning for weeks to try cold-brewing with my French press...it seems like a perfect vessel! Maybe I will finally get around to it this week.
I try not to use the microwave for too much "cooking" but my favourite use is korean egg jiim - a steamed egg dish.
All you do is crack a couple of eggs into a bowl and add whatever yo...
I love love LOVE my silpat and can't believe I went so long without one. I use it for everything! I bought mine at Winners for about $20.
Michelle - I did purchase a non-silpat baking ...
I really like crust, so I would never make a bottomless pie! I also agree that if you're rolling the dough out anyway, it's not that much more work to transfer the crust. And I feel like you would ...
Mmmm these look so good! Problem is I don't have a waffle iron.
This may be blasphemy to the waffle gods, but since these are made out of a dough vs. batter could they be made in a san...
I'm a big recipe follower, but when cooking Korean cuisine I rarely use a recipe. These are the dishes I learned to make from my mom, who has built up her recipe collection by memory and experience...
My mom always has homemade garlic paste on hand (it's pretty much a staple in Korean cooking). She uses a mortar and pestle that is used ONLY for garlic and keeps a small jar in the fridge at all t...
I second the comment about too-high cabinets and cupboards (though I'm only 5'1" so a step stool is a necessary evil in my kitchen :)
Also, not sure if this is a common issue but I cur...
I prefer slightly lumpy potatoes so I've always used a ricer, but recently I was stuck in a situation with no ricer or masher on hand, so used an immersion blender. They turned out nice and fluffy ...
Fried eggs for sure. I've gotta have some runny yolk in my breakfast sandwiches!
Though someitmes if I'm not wanting the mess, I'll fry the egg over medium so that the yolk is still so...
Wow that picture just made me REALLY crave some cereal granola with fresh fruit and nuts!
I also had a homemade bagel (first attempt too :) with cream cheese for breakfast. But now I'...
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I use my ladle all the time as well. I do use a measuring cup occsionally but only when I'm making stock. Otherwise I don't mind the few extra dips a ladle requires. Actually...I will ...
I agree with the green beans and asparagus above! They always seem to awkward to spear with a fork. I used to pull individual kernels off cooled leftover cobs of corn when I was a kid....
what a coincidence - i just made peach-blueberry hand pies last night with some leftover pie dough I had from the weekend! so yummy, and they were a hit at the office today :)
Sooo much. I was a pretty picky eater as a child and there are many, many foods that I refused to eat back then that I now adore. Including but not limited to: avocados a lot of ...
I've been meaning for weeks to try cold-brewing with my French press...it seems like a perfect vessel! Maybe I will finally get around to it this week.
I try not to use the microwave for too much "cooking" but my favourite use is korean egg jiim - a steamed egg dish. All you do is crack a couple of eggs into a bowl and add whatever yo...
Toronto, Canada!
I love love LOVE my silpat and can't believe I went so long without one. I use it for everything! I bought mine at Winners for about $20. Michelle - I did purchase a non-silpat baking ...
I really like crust, so I would never make a bottomless pie! I also agree that if you're rolling the dough out anyway, it's not that much more work to transfer the crust. And I feel like you would ...
I've used a cheese slicer to cut thin ribbons of zucchini, which would be pretty similar to using a grater as well.
For me it's definitely sujaebi , a korean dumpling soup made with a potato and anchovy broth. So simple and comforting, p...
Mmmm these look so good! Problem is I don't have a waffle iron. This may be blasphemy to the waffle gods, but since these are made out of a dough vs. batter could they be made in a san...
Mmm alcoholic sugar cane! I've never tried this myself but can only imagine it would be delicious!
I'm a big recipe follower, but when cooking Korean cuisine I rarely use a recipe. These are the dishes I learned to make from my mom, who has built up her recipe collection by memory and experience...
My mom always has homemade garlic paste on hand (it's pretty much a staple in Korean cooking). She uses a mortar and pestle that is used ONLY for garlic and keeps a small jar in the fridge at all t...
These are so cute! I initially thought these were just dish towels sewn up along three sides - Might be an easy project for this weekend :)
I second the comment about too-high cabinets and cupboards (though I'm only 5'1" so a step stool is a necessary evil in my kitchen :) Also, not sure if this is a common issue but I cur...
I prefer slightly lumpy potatoes so I've always used a ricer, but recently I was stuck in a situation with no ricer or masher on hand, so used an immersion blender. They turned out nice and fluffy ...
Fried eggs for sure. I've gotta have some runny yolk in my breakfast sandwiches! Though someitmes if I'm not wanting the mess, I'll fry the egg over medium so that the yolk is still so...
Wow that picture just made me REALLY crave some cereal granola with fresh fruit and nuts! I also had a homemade bagel (first attempt too :) with cream cheese for breakfast. But now I'...