Maybe we'll try it this weekend. It's kind of a neat idea for summer, actually: I am often in the mood to bake during the day, but in Tucson, we ONLY turn the oven on first thing in the morning (on...
For many years I tried to approach each meal as something special by making a lovely presentation to give myself time to appreciate the food in front of me. I failed spectacularly.
A...
Our old apartment had a wonderful pass-through that connected the dining room to the kitchen. It made for a lovely open space, but we were still able to plate and ferret away dirty dishes without i...
Definitely save your rinds for soup base. It's a splendid addition, and after it warms up you can take it from the soup and spread the melted bits over some toasted rounds.
We also add...
I was very excited to see that you had the opportunity to review this book; my husband and I have been looking out for reviews, as we're quite curious. But I'm sorry/disappointed to say that this i...
Heck, at my dad's house in Maryland we grill outdoors in the open every year during Thanksgiving. An overhang or umbrella's probably good, but a raincoat will do just fine.
I see my wife posted above re the chimney starter, but I'm going to add to something she said in response to SammyJ: If you don't want to taste it, don't make a fire with it.
Starting ...
Oh, I should add: you can always choose not to fill the chimney starter completely. But we couldn't get by without one, even for lighting a small grill.
If you use pine cones, et al, ...
You don't even need something that complicated. A chimney starter is your best friend--just two half-sheets of newspaper coiled around the bottom, then filled with natural hardwood charcoal (like C...
Great review. I'm really looking forward to this book. Three hours start to finish. Amazing! Last month I tried my hand at making baguettes using King Arthur's online recipe. That one included a st...
I highly recommend this book! It respects all choices, including natural birth, but emphasizes trusting the hospital staff (the author is a labor/delivery nurse).
I think the book is ...
I second the vote for Eva Zeisel's set from Crate & Barrel (linked to above). They're plain off-white; thus, easy to match. But the shapes are a little more interesting, unique. We have a service f...
What a wonderful kitchen! As for a first meal, we recently made a spring vegetable terrine from Stephane Reynaud's cookbook (the recipe is available online at chow.com), some herbed goat cheese, an...
I like eggs this way. But I think that when you use the little cups, they don't quite come out poached. It's almost more like making a soft- or hard-cooked egg, texture-wise. So at our house, we ei...
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Maybe we'll try it this weekend. It's kind of a neat idea for summer, actually: I am often in the mood to bake during the day, but in Tucson, we ONLY turn the oven on first thing in the morning (on...
I think these pieces are beautiful. But how do US residents get hold of them???
For many years I tried to approach each meal as something special by making a lovely presentation to give myself time to appreciate the food in front of me. I failed spectacularly. A...
Our old apartment had a wonderful pass-through that connected the dining room to the kitchen. It made for a lovely open space, but we were still able to plate and ferret away dirty dishes without i...
Definitely save your rinds for soup base. It's a splendid addition, and after it warms up you can take it from the soup and spread the melted bits over some toasted rounds. We also add...
I was very excited to see that you had the opportunity to review this book; my husband and I have been looking out for reviews, as we're quite curious. But I'm sorry/disappointed to say that this i...
You mentioned sterilization, by which I think you mean pasteurization. Do you know if the milk is vat-pasteurized? The Iowa company
Heck, at my dad's house in Maryland we grill outdoors in the open every year during Thanksgiving. An overhang or umbrella's probably good, but a raincoat will do just fine.
I see my wife posted above re the chimney starter, but I'm going to add to something she said in response to SammyJ: If you don't want to taste it, don't make a fire with it. Starting ...
Oh, I should add: you can always choose not to fill the chimney starter completely. But we couldn't get by without one, even for lighting a small grill. If you use pine cones, et al, ...
You don't even need something that complicated. A chimney starter is your best friend--just two half-sheets of newspaper coiled around the bottom, then filled with natural hardwood charcoal (like C...
Great review. I'm really looking forward to this book. Three hours start to finish. Amazing! Last month I tried my hand at making baguettes using King Arthur's online recipe. That one included a st...
I highly recommend this book! It respects all choices, including natural birth, but emphasizes trusting the hospital staff (the author is a labor/delivery nurse). I think the book is ...
I second the vote for Eva Zeisel's set from Crate & Barrel (linked to above). They're plain off-white; thus, easy to match. But the shapes are a little more interesting, unique. We have a service f...
Madelines, of course!
What a wonderful kitchen! As for a first meal, we recently made a spring vegetable terrine from Stephane Reynaud's cookbook (the recipe is available online at chow.com), some herbed goat cheese, an...
I like eggs this way. But I think that when you use the little cups, they don't quite come out poached. It's almost more like making a soft- or hard-cooked egg, texture-wise. So at our house, we ei...
I agree with the others--this is totally inspiring. Thank you for sharing!
We've started buying these Oxo storage containers for baking supplies: http://tinyurl.com/4c5jrd (links to Crate & Barrel) Th...
These are adorable.