ny2midmo's Profile

Must be nice to have a kitchen so large that going to the garbage can actually constitutes a trip. For me, a garbage bowl would just take up much needed counter space.

Why does it have to be ice water, why not just cold water?

I strain it through a fine sieve, and then let it sit in the fridge overnight. That way, like JudiAU, I can remove some of the fat and any of the other stuff that may have either floated to the top or sunk to the bottom.

I have never in my life used milk to make meatballs. I can't even comprehend its purpose in a meatball.

Ms Melly,

Mine does.

Just an FYI: If you have the option, running a dishwasher load uses less water than it takes to wash that same load of dishes by hand. Unless it isn't dishwasher safe or won't fit, I now put EVERYTHING (pots and pans too) in the dishwasher. Saves time, aggravation, and water.

I have always had the most horrible results freezing celery - it ends up so disgustingly mushy it isn't even suitable for cooking.

Get a cat.

I couldn't live without mine. The only way I can survive grad school and still cook your own meals is to do most of my cooking on a couple of free days during the week, and then reheat my meals as needed. I'd be living on ramen and take-out if it weren't for my microwave - and I have the exact model as shown in the picture. My microwave is famous!

A few months ago I read that it is actually only a small percentage of people who are already predisposed to heart disease that have a sensitive to salt that would require limiting intake as an appropriate health measure. Meaning that for most people doing so has NO health benefit. My concern is always the unnatural things done to food to remove the natural elements that are bodies have evolved to process. I'd rather consume salt than whatever engineered alternative has been inserted to keep low-sodium food from tasting like cardboard.

And remember, salt the pot, not the plate. If the food tastes good to start with, you won't need to pile on the salt to begin with.