bearcub's Profile

roasted garlic.

I should add, though, that this recipe looks awesome! I'm just a little uncertain about the raw egg whites

what about a toaster oven? Don't forget that the electricity used to power the slow cooker was generated from a raw source - most likely natural gas. The generation of electricity from raw sources is about 30% efficient - meaning you're wasting 70% of the energy! And then there's efficiency of transmitting the energy from the generation facility to your slow cooker (another 90% reduction), and the efficiency of the appliance itself (another ~50% reduction).
Ovens are usually considered "inefficient" because of the large internal volume that's filled with heat. Unless you have a small batch of tomatoes you want to dry, the oven will likely be way more energy efficient than any appliance. (meaning cheaper usually, too!)

A lot of people in paris use the microwave "oven" - like one of the other commenters said, it cooks the food almost like a real oven. You set the degrees (celsius), time, and go.

This is a wonderful documentary! I saw it on PBS almost a decade ago.

You'll have to tell us which one wins!

pureed cauliflower also thickens nicely!

I recently started buying chickens from a local farm, and I was surprised (though not in hindsight) to see that the breasts were small, and the legs were suuuper long. (obviously if a chick gets a decent, longer life, the meat would be like this...) It was delicious, though!
Do you know what the cuts are like for this type of chicken?

I have no idea whether or not french toast originated in France, but they definitely eat it there! The french call it "pain perdu" - rather appropriate, seeing as how it's day-old bread (lost bread).

*week!