Emma Christensen's Profile

Hmm...not sure, since I've given away all the bottles that I labeled! I should think so, though. I've also heard that OxiClean is really good for taking off beer label residue.

@Trevor - Interesting idea. The high speed helps build the gluten in the loose dough by literally beating it (which makes the gluten tighten up), but I'm curious if a lower speed might work. Try increasing the speed to just under where it would start to walk and extending the kneading time to see how it works. Let us know!

Broccoli rabe (aka rapini or raab) is actually more closely related to turnips. They have more leaves than broccolini and a smaller, less prominent florets. It also has a more bitter and pungent taste. Here's a little more about it: Seasonal Kitchen: Rapini.

While they're different vegetables with different flavor profiles, I do think they often get mixed up and misidentified at both the market and in restaurants.

Leela, you're a hoot! Thanks. :)

Rucy, I love the idea of spraying a little extra oil over the top. You're right - not much extra fat, but an even more crispy texture. And I'm guessing, a more golden color.

Hi, all! After reading your comments and doing some more searching around the net, I've adjusted the recipe to reflect that using <em>non</em>-UHT pasteurized milk is preferred and using at least a little citrus helps encourage coagulation. I hope this helps!

@JoJo09 - I would recommend using a vodka that you wouldn't mind drinking on its own (or mixed into another drink!). I believe 80 Proof is standard.

@Laurakat - The right-hand picture is of a basic beef ragu! Pretty much this recipe, but with beef instead of lamb. So good and comforting!

@lcashio - I say, go for it! Brown rice cooks up a little softer than wild rice (which I'd describe as more on the chewy side), but I think you'll still get a super-tasty soup with a blend of the two.

Hey, everyone, a friend of mine is friends with the folks behind this project. He says that the lids are very durable and can also go through the dishwasher. Just FYI!

@Meplus3 - You could try simply cutting out the dairy. The soup is pretty darn good on it's own; the milk/cream just makes it richer and creamier. Another idea is to puree a slice or two of sandwich bread with some broth and mix that in for a creamier flavor. Sounds weird but it works! (Or you could always be crafty and add milk to half the batch while leaving the other half for your husband!)

@Vania - No biggie if you want to cut out the vinegar. I like the brightness it adds to the creamy soup, but it doesn't affect the recipe that much. You could also sub in another kind of acid if you just happen to not like cider vin; sherry vinegar or a splash of white wine would also do the trick.

@papergrader - That's excellent info! Do you have a favorite brand or know where we could find some online?