VictoriaB's Profile

Display Name:	VictoriaB
Member Since:	11/14/07

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This sounds just wonderful, and I'd love to try it. But where, oh where, could one get a 2 1/2 pound chicken? I'm lucky if I can find a 4-pound chicken at my supermarket; I've never seen anything smaller. Apartment Therapy The Kitchn \| Restaurant Recipe: Buttermilk Fried Chicken from Ad Hoc Flag this comment	3/26/09 2:36 PM
Mine is unglazed ceramic, British-made, that I bought at Williams-Sonoma some time ago. Mostly I use it for making garlic paste, which I love to stir into soups, stews etc. shortly before serving. I also use it to crush a few nuts or to make a simple spice mix. I don't use it every day but I'm glad I have it. Apartment Therapy The Kitchn \| Do You Own a Mortar and Pestle? Flag this comment	3/26/09 1:41 PM
Once upon a time I didn't know I was one of those to whom cilantro tastes soapy, so I planted some in the herb patch under my kitchen window. Once the plant had matured, the aroma of cilantro would waft into my kitchen and make me nauseous if I happened to be standing at the sink, in front of the window. Whenever I see the word "cilantro" I mentally substitute "Italian parsley" and my stomach settles right down. I wish I could identify with people to whom cilantro tastes heavenly, but I just can't. Apartment Therapy The Kitchn \| Cilantro: Why Is Its Taste So Polarizing? Flag this comment	8/8/08 12:06 PM
Rosie, a cup is 16 tablespoons, so half of 1 1/4 cups is 10 tablespoons, or 1/2 cup plus two tablespoons. Notice how C. Kimball skillfully uses this question to flog one of the CI books. I don't think it's important to "follow a recipe to the letter." I think the most important thing is to understand the techniques used in any recipe, so that you develop a basic repertoire of cooking procedures and then use them as you wish, without recipes. I wonder if publishers of cookbooks are more interested in making home cooks dependent on using cookbooks, so that they'll buy more of them. Once you know how to cook, cookbooks are wonderful for recreation (I read them like novels) but you don't really need them to make food in your kitchen, unless you happen to really like a particular recipe by a particular cookbook author. Chris Kimball is a great entrepreneur and has used the television medium to bring some wonderful education in cooking and its related equipment into our homes. I enjoy "America's Test Kichen" no end and I'm looking forward to the new show. But I don't buy his cookbooks! Peace, V. Apartment Therapy - Questions for Kimball: How Can I Cut a Cook's Illustrated Recipe? Flag this comment	11/14/07 8:31 AM