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Display Name: displaynamehasalreadybeentaken
Member Since: 6/29/11

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Can you share the name of the cabinet maker?


Kitchen Before & After: An Outdated Kitchen Gets a Rich, Warm Makeover Professional Kitchen Remodel
4/17/14 11:28 PM

My breakfasts are no more predictable than my other daily meals, so there's no rut in which to get stuck. What I've discovered at first glance: I tend toward the savory, I like variety and nontraditional breakfast foods, and I eat way more at breakfast than everyone else who has posted so far!


My Breakfasts: I'm Sensing a Pattern... Liveblogging The Cooking Cure Spring 2014
3/3/14 04:22 PM

Friends of mine have had success with infusing flavors into water and spirits by using either a sodastream or whip-it chargers. Apparently the flavor profile is a bit different with a soda stream infusion vs a whipped cream charger infusion, so there's a bit of experimentation to see what works best with which ingredient. If you have either of these tools available, maybe you could infuse your water with lavender first and then add sweetener to taste?


How Can I Make Lavender Soda at Home? Good Questions
2/20/14 12:02 PM

The edits to your original post are welcomed. Thank you for that. But saying that you're going to "leave the rest of it behind" indicates to me as a reader that you're brushing off some legitimate concerns about a) how in touch you are with your readership, b) sensitivity around food prices, and c) how to couch these things in ways that don't alienate people.

For many, fresh herbs are a luxury (especially at this time of year). Dried is cheap and convenient and yes, sometimes preferred. At my local market there's no such thing as a $.49 bunch of parsley or cilantro. The teeny clamshell of other fresh herbs hovers around $3.99, depending on the ingredient and the time of year. But I can always get enough dried herbs for a recipe from the bulk section of our stores for just a few cents. Cheap, and I'm buying only as much as I need so no chance of musty/dusty.

Try some dried oregano in your marinara, tons of dill in your mushroom soup, and braising chicken thighs in garlic, butter, white wine, and dried thyme.


What Are the Best Ways to Use Dried Herbs? 3 Tips from Heidi Swanson
2/7/14 12:19 PM

Perhaps this was an honest question. If so, it was wrapped in a very smug tone. "Can you convince me...?" reads a lot like "my way is the best and I challenge you to tell me otherwise."


Can You Convince Me That Dried Herbs Have a Place In the Kitchen?
2/6/14 07:31 PM

It's sad that folks at thekitchn keep perpetuating this myth that cast iron is hard to care for. Cast iron is an investment in time, not necessarily money. Once you've made that investment, it's the easiest thing in the world to care for and cook in.

Keep in mind that there's no "one size fits all" when it comes to caring for cast iron. My 30 year old skillet gets soap and water with an occasional scrub with table salt, gets dried in the dish rack, and never needs reseasoning. Our two year old small skillet gets soap and water with the occasional crisco rubdown. Don't follow someone else's idea about what's best for your cookware. Just find your own style that matches with your pan's age and your cooking habits, and it'll be part of your cast iron's narrative when you pass it on to someone else in your old age.


How To Clean a Cast Iron Skillet Cleaning Lessons from The Kitchn
2/4/14 01:29 PM

Second the Chop Chop cookbook. Fanny at Chez Panisse is a great story/cookbook (in my experience older boys have found it too girly).


Good Cookbooks or Other Gifts for Kids Who Like to Cook? Good Questions
12/11/13 10:49 AM

I'm surprised by the comments about the length of time. When I first read her lunch menu I thought that 10 minutes was being awfully generous! My husband makes a similar lunch for our daughter in about five minutes each morning. We have the planetbox as well and I think it really helps with lunch-making speed because you don't have to track down a bunch of containers, lids, etc.


Katie Sullivan Morford's Best 10-Minute Healthy School Lunch Quick Lunches From the Experts
9/19/13 05:11 PM

I don't eat pork, and I would hate knowing that my host took their centerpiece dish off the menu just to accommodate my tastes/needs. Keep the bo ssam and add a secondary protein dish that complements the menu. Offer it to all, not just your non-pork eater.

A previous commenter stated something along the lines that the host should plan the menu so that every guest can enjoy the entire meal. Hogwash. Think about the "lots of funky side dishes" that the OP is planning to serve... highly doubtful that each of her ten guests will love each one equally, no matter how well-prepared the food will be. Options are good.


Help Me Find a Main Dish for an Asian-Themed Dinner Party Good Questions
8/23/13 11:10 AM

I 'stole' my parents' old mini food processor from them and it's at least 30 years old. Still going strong. I had actually bought my own about ten years ago and just hated it - it didn't feel right, didn't sound right, didn't fit right in the cabinet. I think that's why I'm so willing to live with the old broken things for so long; when they've performed perfectly for you for so long it's almost impossible to let go.


Just Can't Let It Go: What's the Furthest You've Pushed an Appliance?
8/15/13 02:19 PM

Where I come from, a group of "bikers" connotes a motorcycle gang, and people who ride bicycles are "cyclists." :)


What I Fed to 15 Cross-Country Bikers
7/25/13 02:47 PM

*Whoa.


Salt Block Cooking by Mark Bitterman New Cookbook
7/15/13 03:22 PM

"Better to ask this question in a forum where people who live in a basement apartment in the worst part of town with a 30 year old car and minimum-wage job can respond. I'm sure most of us who read this blog are fully capable of spending the money and might make a choice to/not to..."

Please note that there are people who live in undesirable neighborhoods and/or make minimum wage who use the internet and enjoy good food too, just like you.


When Treats for Kids Are Healthy...
and Expensive

7/8/13 02:54 PM

Thanks to Faith for addressing my question. I really appreciate seeing the real messiness of your lovely kitchen!

When possible, we do clean up as we go. But between work, parenting, volunteering, and having a life, dish duty sometimes gets pushed back. It's great to hear all the suggestions. I'm considering putting a bus tub in a bottom cabinet or in an appliance garage to hide the dirty dishes... more feasible than installing a larger sink.


How I Hide the Dirty Dishes In My Open Kitchen
6/17/13 01:24 AM

What is in the sauce that you have in the picture? Looks good.


Essential Grill Recipe: Grilled Chicken Legs with Dijon & White Wine Glaze Recipes from The Kitchn
6/14/13 10:33 AM

Funny, because I prefer a more neutral cracker for cheese. Both the sesame taste of those rice crackers you mentioned recently and the sweet-ish taste of these are both too overwhelming for me when it comes to cheese. My preference lately is for Trader Joe's multigrain & flax crackers, which are more sturdy and hearty than the typical water cracker but still have that classic shape/size.


A Surprise From Carr's: How I Fell In Love With Their Whole Wheat Cracker The Cheesemonger
6/6/13 12:03 AM

I can't remember the last time that I used an artichoke as a component in a dish. I almost always have them steamed or grilled on their own. A freshly steamed artichoke is so amazing! My daughter loves to dip hers in melted salted butter, the adults dip in homemade mayo seasoned with salt, pepper, and cayenne. Think about the vegetables that you love. I'm guessing the frozen and canned versions of your favorite pale in comparison to fresh.


Help Me Learn to Love Artichokes! Ingredient Spotlight
5/6/13 02:11 PM

A kitchen design question: I'd love to see a round-up of ideas for how to hide the dirty dishes. Open kitchens are beautiful and we usually only get to see photos of them in all their staged and styled glory. I can't always do the dishes right away so I either need some inspiration in how to hide them or some validation that I'm not the only one who can't keep a kitchen showroom-clean.


Got a Question for Reader Request Week? Tell Us What You Want on The Kitchn!
4/26/13 04:54 PM

I love feta, but rarely buy enough to just "have on hand" because in my experience it does go bad rather quickly. The best way to describe it is that the brine gets slimey and the cheese ends up smelling and tasting off. What am I doing wrong? I would love to buy enough for a few meals and keep it through the week!


The Best (and Surprising!) Cheese to Transform Any Quick Pasta Dish
3/20/13 02:34 PM

A reminder that "put an egg on it!" does not equal breakfast. Pizza, burritos, salads, ratatouille, etc are all delicious on their own, and all make a perfectly fine breakfast on their own with or without the addition of an egg!


Welcome to Breakfast Week at The Kitchn! 3 Square Meals (Plus Dessert)
3/4/13 11:03 AM