mlflamingo's Profile

Please stop perpetuating the use of the word mocktail. Not a word. Does not deserve to be a word. Non-alcoholic does not = fake, which is what the word implies. I am drinking a real drink, it just won't get me silly.

This sounds delicious, but I completely thought there were also lentils somewhere in the dish - it was just your pebble bowl when I looked closer! I am not sure I woud share this with so as many people that you did, burrata costs at least $10 a ball around here, so that would be an expensive appetizer.

I have used both freezing methods mentioned by previous posters - in the cooking water or drained in a container/ziploc. Both work equally well, but I have found the ones in water might get a bit mushy in the microwave if I try to thaw them too quickly.

Also, I thought that you should not add any salt at the beginning of cooking any kind of beans, wait until they start getting soft then add the salt. Might be an old wives tale, but the salt at the beginning won't allow the beans to break down as much and they might stay harder than liked.

If I am cooking chickpeas just for hummus I add baking soda to the water - it makes them even softer, almost mushy, but they turn into a super smooth hummus in the food processor.

The current subscription is actually $29.95 a month - for samples!?!? The subscription for gifting the box starts at 3 months, that is $89.85. I wold have signed up at the $15/month price that cupcakemuffin got, but not for double that.

My standbys are buttermilk ranch salad dressing and Irish soda bread.

Buy your meat like you would your veggies. Talk to the farmers at your local farmers market, or find a good butcher/fishmonger. When you buy meat or fish it should smell fresh, and it should look like something you want to handle. Mark Bittman's "How to Cook Everything" is a great resource, it shows everything from breaking down whole chickens to multiple variations on a single way to cook a salmon filet.

Wow, that seems like a lot of beets. Why raw? I don't think I ever tried raw, it seems like eating raw potato. I generally eat them in 3 ways.
1.Shread, cook on the stovetop in a covered shallow pan with vinegar, a little water, and a touch of honey. Season with fresh herbs, salt and pepper, and a touch of butter at the end. Use a food processor or a deep sink for shreading the beats or you will spray pink all over your kitchen!
2. peel, oven roast with olive oil and salt. Great if you use a mix of gold and red beets.
3. wrap in foil, cook until tender, let cool and slip the skins right off. Use in any salad, as a simple side... any way you want really, this is just so you have cooked beets ready to go.

There is a "How to cook Everything" recipe for kale with tahini and chickpeas. I was asked to make it again 3 times by the same person!

Carbonara - guaranteed to impress because it is a restaurant dish that no one makes at home, but it is super easy. Epicurious just blogged about how easy it is earlier this week. Serve with a beautiful salad and you are good to go. If they live somewhere with a good butcher shop, you can also get great grilling tips from the butcher. One near my Aunt's house even has marinades that they will add when you purchase your meat. Plus you can get great sausages that just need to be dressed up wtih some peppers and onions. You can also go a lighter route with some tabouli, baba ganoush, pita, hummus, and marinated feta.

1. does it matter if it is whole or 1% milk? Could I even use skim?
2. Do I keep whisking for the full hour?