alicelost's Profile

Display Name: alicelost
Member Since: 1/20/11

Latest Comments...

I have no experience here whatsoever, but your scoby looks just like the picture to me. Maybe you're thinking too hard about it.


Homemade Kombucha Week 2: Did I Already Ruin My First Batch?! Spring Projects From The Kitchn
4/11/14 07:30 PM

I agree with herms. Have you ever tasted store-bought vanilla extract "straight" before? It's terrible. (My wife once took a swig because, "It makes things so tasty, it must be delicious." The look on her face was priceless.)

That being said, if you think your vanilla tastes bad compared to store-bought, I'm not going to be much help. I'm pretty content with buying loads of vanilla paste and using it in everything.


Why Is My Homemade Vanilla Extract Bitter? Can I Fix It? Good Questions
3/28/14 10:08 AM

I don't think I've ever had any around for more than a year (I usually make a half or quarter recipe, which yields no more than a pint), but I've never noticed a decrease in quality (I keep it in the freezer).

When I made this with a 4 cup food processor, I still kept boxed broth around for things where I didn't want to be able to see the specks of stuff, like risotto. I've made my last few batches in the Vitamix, though, and I no longer feel the need to do that.


How I Save Time and Space in My Kitchen with Souper Mix Kitchen Diary: Emily in Los Angeles
3/26/14 04:18 PM

BRILLIANT. I think I may make these. Today.


Recipe: Raw Chocolate Chip Cookie Dough Bites Snack Recipes from The Kitchn
3/25/14 11:41 AM

I have never in my life peeled a kiwi. Either I eat it with a spoon (and you don't get juice everywhere if you're paying attention while you eat it), or I just eat the skin. I would say, "Problem solved," but there is not even a problem to be solved here.


Did You Know You Can Eat a Kiwi With a Spoon? Tips from The Kitchn
3/24/14 10:46 AM

Creamy Lettuce Soup (so good): http://www.myrecipes.com/recipe/creamy-lettuce-soup-50400000110978/

Also, depending on where you live, grill it.


What Can I Make With Romaine Lettuce (Besides Salads)? Good Questions
3/21/14 02:47 PM

As a reformed former egg hater, no, there's nothing that can really disguise the taste of eggs. My gateway egg dishes, though, were all very spicy; the spicier they were, the easier for me to choke down, and that helped me get accustomed to the flavor. Look for scramble recipes that use a lot of spices you like. Parsi scrambled eggs were probably the best for me (my recipe used a serrano in four eggs and copious quantities of cilantro and scallions).


What Are Some Ways To Eat Eggs That Disguise Their Taste? Good Questions
3/13/14 09:36 AM

I agree with the other commenters that replacement drip pans are what's causing the tabs won't go down into slots issue, but... even after I moved someplace where the drip pans and the burners seem to match, they're still not very level. Depending on how much this bothers you (me: "Hm. That Sucks. Moving on..."), it might just be a feature of rental electric stoves that you learn to live with.

I try to keep on a eye on things that are actively on the stove: stirring more than I would otherwise and pushing the oil around the pan when I'm heating it up. And it is particularly nice for fried eggs, because the oil can tell you where the egg is going to land so that you get minimum spreading.


How Do I Make My Electric Burners Stay Level? Good Questions
3/12/14 11:31 AM

I know the whole point of this cure is to cook 21 meals a week, but if I'm completely honest, I don't want to cook 21 meals a week, I don't even want to want to cook 21 meals a week, and I actually really don't want to eat 21 meals a week. But I see value in at least the latter, so I'm focusing more on serving 21 meals a week than cooking them. So this morning everyone had a bowl of Cheerios. (Man, Cheerios are delicious. But so expensive.)

My new recipe for next week is hard boiled egg sandwich, interspersed with lots of Cheerios and yoghurt, plus oatmeal on Saturday.


Day 5: Make Breakfast Today & Plan Next Week's Breakfasts The Cooking Cure Spring 2014
3/7/14 10:44 AM

I'm in sort of a different place with this cure than I think it intends. Eating breakfast at all is aspirational in this house, so I put a plan in place to have things on hand that don't have to be "made" (like cereal and yoghurt), and then the recipes I found yesterday are for special occasions. So I'm not going to make a recipe tomorrow, but I did (coincidentally) buy a box of cereal this morning, so I'll make sure we both get a bowl tomorrow.


Day 4: Stock Your Kitchen for One New Breakfast The Cooking Cure Spring 2014
3/6/14 12:54 PM

I have no qualms about eating a slice of cake for breakfast. So... I don't really know what I was supposed to get out of this. ^_^


Why Doughnuts Are the Sneakiest Breakfast Item of All Time
3/4/14 12:46 PM

I'd just like to throw out a reminder for making SMART goals: specific, measurable, attainable, realistic, and timely. (There are other variations on the letters, but you get the idea.) So, "Eat more vegetables at breakfast" is not a SMART goal, but, "Eat at least one serving of vegetables at breakfast, three or more days a week during March," is.


Day 2: Ask Yourself 3 Questions About Your Breakfast Habits The Cooking Cure Spring 2014
3/4/14 11:34 AM

One thing that helps me a lot is to figure out what time I want to put the meal on the table, and then estimate how long each part of the recipe will take by working backwards from the end. This makes it easier to glance at the clock while I'm cooking and see where I am relative to the "schedule" and adjust accordingly if it's actually important that everything is done at a certain time. It's also nice when you're making more than one thing, because you can line up the steps that are all supposed to be happening at the same time and figure out how to make them work.


5 Tips for Estimating How Long It Will Really Take to Make a Recipe
2/27/14 04:59 PM

Canned beans and tomatoes, frozen fruits and vegetables (mostly peas and corn). For a treat, sometimes the bougatsa from a local Greek cafe.


What's Your Favorite Convenience Food from the Grocery Store?
2/25/14 12:18 PM

Yep, I'm having the same experience as other readers where the ad content is as big as the main content, which is squished to the left in a comical fashion (or at least I find funny). (Also using Safari, but on a laptop; haven't looked on my tablet yet.) It's not a fashionable look, but for now I just made my browser window small enough to trigger the mobile page, which I actually quite like.

Re: what amym1 was saying, I don't read The Kitchn on feedly, but I do use it, and if the pictures are getting lost when you declutter, it sounds like something is off on The Kitchn's end with regard to photos. I don't usually lose photos that are part of the article when I declutter, just ads and supplementary content.


The Kitchn Is Now Mobile!
2/24/14 05:25 PM

Start by sanding it, then treat it like it was new. All of the articles above are a great start.

I prefer using a cream mixture of beeswax and mineral oil (like Boos Block Board Cream), rather than just mineral oil– it significantly reduces staining, at least in my experience.


How Do I Clean & Care For My Butcher Block Kitchen Island? Good Questions
2/24/14 11:54 AM

I'm not a fan of crispy pancakes (or the time that would take), so I'd stay away from the toaster and go the oven or microwave route (I've had really good luck in the microwave, but only done a few at a time). Maybe if you put them in the oven, put them on a rack set over a baking sheet so that air can circulate under the very bottom one.

I agree with DD Lizzy on the storage. Whenever I freeze pancakes I put sheets of parchment between them for easy separation.


What's the Best Way to Freeze (and Thaw!) a Big Batch of Pancakes? Good Questions
2/21/14 10:20 AM

I've popped popcorn dry before; just like the oil method, but without the oil. No problems at all (it was for a craft project, so flavor wasn't an issue, but they weren't burnt or anything; I just would have put some butter on it if I was going to eat it).


Can You Make Stovetop Popcorn With Water Instead of Oil? Putting Tips to the Test in The Kitchn
2/13/14 10:43 AM

Also, I find cookies tend to spread more on a Silpat than they do on parchment. It may not be your problem, but it's something to keep in mind.


Why Do My Cookies Always Spread So Much? Good Questions
2/4/14 09:41 AM

@bobcatsteph3, thanks for the recommendation! The only spatula I have right now that's narrow enough to fit down into the Vitamix is made of very soft silicone, and I sometimes find small chunks of it in things I've scraped out because the blades are so sharp. The ones you linked to look perfect. I've been avoiding doing nut butters in the Vitamix primarily for that reason, so I'm excited to give it a try.


How To Make Homemade Peanut Butter Cooking Lessons from The Kitchn
1/15/14 04:05 PM