sygyzy's Profile

Can anyone recommend a tried and true Popsicle freezer mold?

One of my favorites! Such a seemingly simple dish but really hard to perfect. Mine usually comes out pretty good but sometimes it's slimy (egg whites) and sometimes the eggs are scrambled.

Preface: I am not the type of cook who is anti recipe. In fact, I am all about using exact measurements and try to use a scale as often as I can. But let me give you a little tip - it doesn't really matter if you measure herbs. I know, crazy right? The thing is, unless you are talking about a very strong herb like lavender, a little more won't make a difference. When recipes call for a 1/4 tsp of thyme, you know what I do? I throw in a tsp. When is the last time your pasta dish for 6 was "overwhelmed' with thyme? When the blackberry mint julep last night called for 1T of mint, I put in 2. I am not saying I purposely triple the amount. My point is - it really doesn't matter. Quarter cup of basil? Just eye it.

The best part about Asian Flush: it makes people who don't get it point and laugh. Every. Single. Time. Second best part? The moment you turn red, people think you are "trashed!"

I don't know if I'd recognize a quince if I saw one. I do know what it tastes like though because quince jams are pretty common. I will start looking for them at Farmer's markets

I won't lie - this thing looks great. I'd love to have it in my cabin by the lakes where I'd entertain overnight guests with relaxing brunches. For work and home, though, where I often am brewing coffee and tea (which require different, precise, temperatures), I prefer a variable temp kettle such as the Breville offering.

I think it's common knowledge for the type of people that frequent this site but probably not to the general populace. Heck, you can go to any neighborhood bar and get served a $9 "Kobe Beef Burger." I think it's offensive they can get away with that. It doesn't matter if (many) people know it's not really Kobe beef. It's clear they are capitalizing on those who don't.

I thought the cost was the added time (albeit passive) and effort to make the coffee concentrate. That's a container and counter-space you are taken up with something static for 24 hours.

I have the Eva Solo and highly recommend it. I love to use it during dinner parties or brunches. It has a clever stopper pouring system.

All you need to take from this post is that you need to go out right now and buy the Breville Smart Oven that's pictured above. It's by far one of the best appliances you can buy and certainly the best oven you can buy.