I just toss my carcass in the crock pot, w/ some scraps of vegetables I'd cooked previously. Whenever I get home from school/work, I strain it at that point and usually simmer or boil it to reduce ...
I have bags of juiced lemon halves in the freezer. I just grate it frozen (it's easier to grate frozen than after thawing the halves) and it works just fine. I'll be honest and say I never actually...
emeraldtea, the salt pork is usually kept very close to the bacon in the grocery store. It comes in a little package that looks like a square of fat w/ some bits of meat in it. Usually they have sl...
I buy mine from saffron.com. They're super cheap and very good quality (their saffron is lovely too). I don't, however, like their vanilla extract, despite the other extracts from this company bein...
I'm with you. I have an inordinate number of kitchen towels, but for some things, paper towels are just better. Now, in fairness, I often use the dog as a paper towel for spills on the floor (his t...
I use a previous version of these (http://www.containerstore.com/browse/Product.jhtml?searchId=20804964&itemIndex=7&CATID=74067&PRODID=10025083), which allows me to keep bread/cheese together, and ...
I can throughout the year. I find it simpler than having to cook more often (meaning I make 6 quart batches of meat sauce and can it in the pressure canner; same w/ soups and stews) in addition to ...
I've never heard of this before. In my (Jewish) family, if there wasn't enough food for everyone to take home leftovers, it was a huge embarrassment for whomever the hostess was.
I grew up saving bacon fat, and still do so. I use it to make pancakes in, french toast, eggs, all sorts of things. Sometimes I toss a spoonful or two into a pot of beans. It's perfect for nearly e...
Anytime we go car camping, we always have sea scallops and risotto the first night.
For real camping, I eat a lot of brown or red rice, plain (or sometimes w/ a packet of tuna or some ...
My good knives live in one of two ways:
1) Their own stand (the Shun Ken Onion one)
2) In a plastic blade guard in the knife drawer
My crappy knives just get tossed ...
I own three. A marble one, which I use most often (daily), a molcajete and a soapstone one from Cameroon (which actually holds my onions most of the time). The molcajete I only when I want to make ...
I lost the vice for my pasta machine, so now I just roll it by hand. It's not all that much work to do it by hand, and I actually find hand-rolling easier than trying to use the pasta machine solo.
Great idea for the lapsang! I have tons of this stuff and almost never drink it. Now it'll get some more use!
Lately I've been into beet stems (yep, the stems - they just need to be co...
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I just toss my carcass in the crock pot, w/ some scraps of vegetables I'd cooked previously. Whenever I get home from school/work, I strain it at that point and usually simmer or boil it to reduce ...
I have bags of juiced lemon halves in the freezer. I just grate it frozen (it's easier to grate frozen than after thawing the halves) and it works just fine. I'll be honest and say I never actually...
It's a mulberry. God I love and miss those.
emeraldtea, the salt pork is usually kept very close to the bacon in the grocery store. It comes in a little package that looks like a square of fat w/ some bits of meat in it. Usually they have sl...
I'm really grossed out by this.
I buy mine from saffron.com. They're super cheap and very good quality (their saffron is lovely too). I don't, however, like their vanilla extract, despite the other extracts from this company bein...
These are simply lovely. I wish I could buy them.
I'm with you. I have an inordinate number of kitchen towels, but for some things, paper towels are just better. Now, in fairness, I often use the dog as a paper towel for spills on the floor (his t...
I like to use unusual jellies in vinaigrettes. It's a neat way to add a flavour in that I might not've otherwise. Also, in jelly cookies.
I use a previous version of these (http://www.containerstore.com/browse/Product.jhtml?searchId=20804964&itemIndex=7&CATID=74067&PRODID=10025083), which allows me to keep bread/cheese together, and ...
I can throughout the year. I find it simpler than having to cook more often (meaning I make 6 quart batches of meat sauce and can it in the pressure canner; same w/ soups and stews) in addition to ...
I've never heard of this before. In my (Jewish) family, if there wasn't enough food for everyone to take home leftovers, it was a huge embarrassment for whomever the hostess was.
I grew up saving bacon fat, and still do so. I use it to make pancakes in, french toast, eggs, all sorts of things. Sometimes I toss a spoonful or two into a pot of beans. It's perfect for nearly e...
Anytime we go car camping, we always have sea scallops and risotto the first night. For real camping, I eat a lot of brown or red rice, plain (or sometimes w/ a packet of tuna or some ...
My good knives live in one of two ways: 1) Their own stand (the Shun Ken Onion one) 2) In a plastic blade guard in the knife drawer My crappy knives just get tossed ...
I own three. A marble one, which I use most often (daily), a molcajete and a soapstone one from Cameroon (which actually holds my onions most of the time). The molcajete I only when I want to make ...
I love stewed fruits on ice cream.
I do'nt think I've ever had leftover dates. We eat piles of them regularly, as is.
I lost the vice for my pasta machine, so now I just roll it by hand. It's not all that much work to do it by hand, and I actually find hand-rolling easier than trying to use the pasta machine solo.
Great idea for the lapsang! I have tons of this stuff and almost never drink it. Now it'll get some more use! Lately I've been into beet stems (yep, the stems - they just need to be co...