I do what acvaz recommended - use the immersion blender on the potatoes plain, then whip in the milk/cream and butter with a wooden spoon. I usually just kind of "pulse" in an attempt not to overbl...
I'm just under 5'1"...while I don't have much of an issue with most tasks in my rental kitchen, kneading is definitely a pain and hard on my wrists without the aid of a stool. I also can't reach th...
I've always been somewhat iffy about using coffee in chocolate recipes as I have a few friends who refuse to eat anything with a hint of coffee flavour. Especially since I figured it was there for ...
I just made this for a Christmas party and it was such a hit! Paired with a few good dips (one cheesy, one mustard) they were devoured and everyone loved them.
Maybe they are a bit mor...
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...
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I do what acvaz recommended - use the immersion blender on the potatoes plain, then whip in the milk/cream and butter with a wooden spoon. I usually just kind of "pulse" in an attempt not to overbl...
I'm just under 5'1"...while I don't have much of an issue with most tasks in my rental kitchen, kneading is definitely a pain and hard on my wrists without the aid of a stool. I also can't reach th...
I tried out the Pretzel Bites for a Christmas party which were a huge hit! Th...
I've always been somewhat iffy about using coffee in chocolate recipes as I have a few friends who refuse to eat anything with a hint of coffee flavour. Especially since I figured it was there for ...
I just made this for a Christmas party and it was such a hit! Paired with a few good dips (one cheesy, one mustard) they were devoured and everyone loved them. Maybe they are a bit mor...
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...