meansoybean's Profile

At first I was wondering why you were linking to Market Watch, but then I saw that this was a a story based on a survey paid for by Bosch. Funny.

But I'm surprised that as much as 28% of the respondents do not know how to cook. That's a lot.

My household falls in the uneven cooking responsibilities category. I do 90% of the cooking. I don't mind as long as the kitchen is clean. The tidier it is, the better and more creative my cooking is. That said, we hate cleaning up afterwards -- and we have a dishwasher.

I love grocery shopping and I like to visit grocery stores when I travel so I can see what locals eat.

I absolutely recommend getting some litmus paper at your local science supply store, or online, to check the PH of your brew to know when it's safe and ready. You want something at or around 3.0 pH to ensure little or no micro-bacterial growth.

When I sold kombucha mothers and gallon glass jars for brewing locally, I would recommend the litmus paper. Makes you feel all sciencey and stuff.

Obviously if you see any mold growth on the surface you should toss the tea and mother. That's usually a symptom of too much sugar, unclean equipment, etc.

My jaw just dropped. I really like potato! I really like pizza! But if I bring another contraption into the house (just got an ice cream maker) DH may not like it. I'd have to sneak it in... yeah, that's it.

Of course, I could try to use food-processor-grated potato and pretend I'm making a latke with pizza toppings. Worth a shot.

We've got a specialty mushroom shop (Mycoboutique) in Montreal and they sell all kinds of kits, equipment and organize foraging events in areas outside the city. I'd love to try a kit!

If I could be guaranteed that the electronics would never break and the inside would always be clean and scale free, yes I'd get one. They have auto-shut off and that's what I need. I've burned and melted too many stove-tops ones that had a removable (and annoying) whistle.

I'm using either the microwave or just a pot on the stove... go figure, I don't seem to burn the latter.

I think pizza is my most blogged about food, since I eat it at least once a week. The no-knead dough in the fridge makes it convenient for after-work dinners.

My fav topping combo is, in order:
A thin layer of tomato paste, then Yves pepperoni, grated Follow Your Heart non-dairy cheese, baby spinach, diced mushrooms, onions and minced garlic tossed in olive oil. Oh, and sliced black olives. Finish with a sprinkle of salt, pepper, oregano and basil.

Instead of a pizza stone, I cook it on a cast iron griddle -- It's all covered in a two part blog post about my "pizza secret".

Reviewing the ingredient list, it looks like it can be veganized. Will have to try that out when I've got some time. I used to love eating a couple of creme eggs in Springtime.

Those creme egg suicide commercials remind me of Teeny Little Super Guy from Sesame Street. But those poor eggs! :(

I used to have the Taylor (see photo, right) and it conked out on me after a few months. disappointing. I'm looking for another too since my oven is old!

Very nice. Thanks for sharing.

Dark chocolate. Generally 1 gram for a batch of sauce. Wine is good. Caramelizing the onions, also good. Melting cheese into the sauce is especially good.

Search my blog for "Filthy-rich pasta sauce"