sarabclever's Profile

I'd like to start with hard cider and then work my way up to beer. Your hard lemonade sounds great too!

I put hot water in the microwave and then stick the bread in there too--like a sauna. (Of course, i don't turn on the microwave while the bread is in there).

I used Kerrygold over thanksgiving and Christmas at my mother-in-laws to make pie crust and was amazed by how easily and crack-free it rolled out. I suspected the higher fat content was the reason, so now I know I wasn't imagining things!

Oh wow, I love the idea of toasting nuts. I heard an interview with McGee about how great microwaves are, and given who was talking, I took notice. Thanks for this!

I have been wondering about this for a long time. The other thing I've had happen is the thermometer reading well over 165, but red bits floating inside the juices that collect inside the cavity of the chicken. Red throws me even more than pink! I've read alternatively that (a) it's a result of the bird being frozen and is nothing at all to worry about or (b) it's undercooked and perhaps even though I allowed plenty of time to defrost, it's not defrosted in the center. Still trying to figure that one out, but this post is helpful!

We love Bob's red mill. I particularly love the variety of flours -- especially chickpea and almond flour. While I don't have to worry about gluten, I know it's a great place for people who do and it's great that it's out there. We got to meet Bob ourselves a few months ago and were excited to see he is a "real" guy, not just a character on the packaging! http://threecleversisters.com/2011/02/23/bobs-red-mill-factory-tour/

Yes, Bittman. For Italian, I really like Marcella Hazan. Many of her recipes are quite easy to prepare and they are all delicious.

Nice idea! I already save all my bon maman jam jars.

This may be entirely unhelpful, as I am suggesting one type of technology to replace another, but you can also use a food processor. See Mark Bittman's How to Cook Everything. You just have to be more careful than usual not to over-knead. My stand mixer has been in the repair shop for over a month now so I have, by necessity, explored other options. Also the no-knead options are great; I am currently loving the Tartine Bread method (you can find the book or also find the recipe on Martha Stewart's website--This weekend I'll be posting my experiences with it on my blog at www.threecleversisters.com).

This is too funny--because for some reason recently I have started worrying about this (I suspect it's relating to being in the home stretch of pregnancy and related nerves!) I have started the "kitchen check" when leaving the house (which is convenient given where our ktichne is located) and just tell myself there are three things to check, and I say out loud to myself I've checked them all. So, a combination of what you are suggesting. Nice to know I'm not the only one who worries about this!