Anita83's Profile

Bay leaves are also used in many Latin American dishes, especially meat dishes. I'm thinking about a Nicaraguan pork stew and authentic Cuban black beans. Personally, I love the flavor of bay leaves in food. It's definitely comforting!

Is it made from blue glass or is it a blue film on the glass?

Why is buying and eating Ikea cheese more acceptable than buying major supermarket chain brands' cheese? I'm not the quality is any better or worse, but probably the same. Is there a reason to believe that Ikea food is any better than regular supermarket processed and packaged food?

The ingredient list rule is that the ingredients are listed from greatest quantity to smallest/trace quantity. The first ingredient listed is present in largest quantity. If the first ingredient is enriched wheat, you know it's not whole wheat. The list MUST list 100%/whole grain as the first ingredient. Therefore, if I am concerned about whole wheat in a certain food product, I will check the ingredient list always.

Also, I think you meant to write Council and not Counsel. The WGC is an industry-sponsored entity that attempts to regulate whole grains in food products without there being a federal standard.

Marion Nestle answered a somewhat related reader question a few years ago regarding whole grains. http://www.foodpolitics.com/?s=whole+grains+council

I like to leave my cherry/grape tomatoes out on the counter until they start to dry and shrivel up a bit. Then I like to cook them like that. They're so much sweeter with the perfect amount of tartness. :-)

Off the top of my head, the only things I won't eat if they've been left out over night are: fish, seafood, eggs, some cheeses, animal milk, overripe avocadoes.

Other foods, if they've been left out in their pot, pan, casserole, dish overnight, I will eat. If left out on a plate, it'll depend on how it looks and smells.

I grew up with my parents leaving out some foods on the stove for a day or two. Before eating, they'd reheat it on the stove. It's just a custom they brought with them from their home country. Of course, this has to do with the nature of the food. My parents don't cook (when they used) meat medium or rare or anything in between. All meat (chicken, pork, fish, etc.) has always been very well done.

But also, I wouldn't do this in my kitchen. It's more like something I'd love to do that I know I would never really want every day of my life.

These are great for the extra dishtowels--the ones that are clean and are waiting to be used. I worked around the ugly look by hanging the towels inside the door instead of on the outside.

I believe that you can leave the pesto in the fridge over night so that the garlic can mellow. At least, that's what the recipe for Anasazi beans and rice with garlic sauce featured on here last week recommended.

I agree with everyone else. Stay out of it. I like cbreynolds advice the best, stay out of the kitchen.

Not everyone cooks the same way, not everyone likes their food cooked the same way. Think about how different cultures think that something should taste, feel like a certain way different from yours.

I would only offer help with tasks like washing, prepping or cleaning up.