Dizastress's Profile

Wowsers! No kidding, 'Editor's Pick'! That is impressive.

Quick note on my own personal process - In a huge mixing bowl on my counter, I miss about 4 or 5 heaping cups of grounds with 12-14 cups of cold water. Mix well and let sit over night, and then strain thru a colander lined with cheesecloth. It takes a few more minutes, but I end up with a huge pitcher of iced coffee concentrate that lasts well over a week. I do NOT dilute this concentrate with water per se, but of course when one pours that coffee over a glass packed with ice cubes, the dilution naturally begins on it's own with melting. The addition of some half and half and a little sweetened condensed milk doesn't hurt to cut the concentrate either, I might add.

It would seem to me that this coffee to water ratio is higher when making cold brew. Not to mention the fact that I would bet that most folks drink a larger amount (glass) of coffee than hot coffee (cup) in general, when they drink coffee.

I too, live in Duluth and can I say.. I'm just thrilled to see our name mentioned! Of the 3 mentioned above that all do serve wild rice burgers and other varied applications of wild rice dishes, I would have to say that the Fitger's Brewhouse is by far the best. Second ONLY to homemade of course.
I personally love making wild rice and having it on hand to add to soups and stews, cold in salads, substituted into ANY brown or white rice dishes, or just to eat with butter and salt. I even love cooking it, which fills your house with a very unique, warm, red-wine kind of smell.

My little Rosebud is just making the transition from her bassinet to her crib... this would be great!

I've had this before, but with fresh tomato instead of sun-dried, and drizzled with a reduced balsamic vinegar. It WAS indeed salty, but it was great on a grilled piece of bagette. Lovely!

Well, I gave this recipe a shot this past weekend, and here's what I found to be true. Spatchcocking was very easy after I read step-by-step how to do it - I think anyone could do this on the first try! The marinade was lovely and added a beautiful flavor to the chicken. However, bird stuck horribly to the grill and made quite a mess. And frankly, the bricks were nearly pointless. I understand the principle of why one would do this, but it just didn't really work in our case. Not to mention, they were very hard to keep from sliding off the bird! All in all, putzy but very tasty results.

Oh, it's got to be cream cheese and green olives!! Superb!!

Cadbury 'flake' chocolate bar - so delicious and delicate! I can really see using one (or many!) them to crumble over whipped cream adorning a piece of banana cream pie!