lazy_lurker's Profile

If choosing to replace regular sugar for superfine, be aware that the superfine packs in tighter. That is, 1 C superfine will weigh more than 1 C regular sugar. So adjustments must be made. That said, I think superfine is really only needed for the rare recipe, as katefromfoodfromourlife said.

The puffed amaranth candies that each street kiosk sells are amazing. The ones labeled "chocolate" don't look dark enough to have real chocolate flavors, so I only bought one - but eating it at home was amazing. I've been scouring my local hispanic markets trying to find it here, but with no luck.

Mexico city was amazing - you'll have a great time. We spent one week in April and totally loved it. Next time, I'm including Taxco!

Its an interesting concept.
But most plants don't like heat on their roots, and most lights don't like water around their electrical parts - so it doesn't seem like such a good combination to me.

I was starting to get excited about eating worms....

but seriously - you are all right - Mark Bittman, in How to cook everything vegetarian - was the first place that really explained (to me) how to caramelize onions. Don't add oil too soon - dry heat till they start to stick. Best guide on how to prepare onions ever.

I love the look of concrete, and hope to remodel my kitchen this year. But probably I will go with soapstone or slate instead of concrete, for all the issues mentioned above. I don't care for shiny countertops, and there do not seem to be many matte options.

I try to not get upset at all those things beyond my control. But I do get mad at myself - usually for forgetting the one thing that made me drive to the store in the first place!

Hmm, I must be in a patient mood today - all those other things usually piss me off - all of 'em!

faux taxidermy dates back at least to Picasso, whose toro (bicycle seat and handlebars) is a classic that my DH replicated for our house; similar ones can be purchased at this ETSY store. (I've no relationship to this store, other than a similar love of picasso).

Weight conversions for baking! I know the all purpose flour conversion, but just last night I was wishing for some meaningful way to measure my compacted powdered sugar!

I'd also like to learn about how custard sets up. Some are easy - panna cotta - but flan is very tricky, and my best friend recently had a goat's milk dulce de leche fail. Why? or maybe a better question is why they even work in the first place!

This is a great idea, by the way, although I also enjoy your weekly themes.

Bees! Isn't it a natural to select one of your most faithful followers from the beehive state? I'd love to try my hand at this.

I like 'em high, but not so much wide. My house is "blessed" with so many windows that I'd have almost no wall space for art if the curtains were extra wide.