MaddyWho's Profile

I'm looking forward to trying this version. I make a similar brisket, but not with latin flavors. I put it in a deep baking dish with the sauce and tightly seal it with foil - bake @ 350˚F for about 1 hr per lb. (need to check it about halfway through (your oven may run hot). Works great. I haven't tried the slow cooker for it yet.
BTW, someone said they took it out of their slow cooker crock and put it in the oven for the last cooking time. Can't you just put the crock right in the oven since it will be at a very low temp? Just don't use the plastic knobbed lid - use foil.
I use my finished brisket for soft tacos and asian stir-fry with rice noodles (the sauce makes a good base for adding asian flavors to it).

NANKIE: I buy bay leaves in the latin section of Walmart - very inexpensive.

CLAIREOOTO: Please ignore my previous comment. I just realized that you have a link for the cornmeal quiches. For some reason, my screen didn't show the highlighted link until after I refreshed the page to post my comment.
It's going to be one of those days DUH!!!

I always watch ATK and love CI, but if those kitchens are supposed to represent the average home kitchen, I'm surprised. I don't have Le Creuset nor All Clad in my kitchen. I also don't have heavy duty burners/cooktop.
I don't think the majority of home kitchens have high end cookware/appliances. Let them try to make the recipes with our limitations, then they'll really see what it's like in the real world :-}
BTW, all the grandmothers who put out great meals did so on questionable (by today's standards) equipment and yet turned out fabulous food.

Does anyone know what brand cast iron pot that is beoing used to bake the bread? Looks nicer than what I usually see and also seems to be thinner (?), which would be nice.

My major gripe is the color fad - which changes with the whims of the decorators, but has no other basis in taste. Just because a color is "in" doesn't mean you have to use it. One example I want outlawed is that yellowy, cooked asparagus green that everyone seems to use in large amounts in kitchens and other rooms. There is an emotional reaction to color that affects all of us. So, just putting up a fad color without knowing what it does is odd.
Restaurants know the psychology of color and use it all the time. I don't want to eat in front of a wall that looks like I do when I'm ill.

I didn't read all the posts, but here are a couple of my ideas:
First, if you live in a little apartment or house, look at the Haier 1 cu.ft washer (they also make a larger one). I have a regular size washer now, but intend on getting this when the current one dies. The Haier is very compact and uses minimal water/elec. And you can store it in a closet.
Second, for washing windows, I use good microfiber cloths or even the Shamwow type cloth with just plain water (wrung out really well). Takes everything off - no need for special cleaners. If windows are greasy (kitchen) I use a little cornstarch or baking soda, then wipe clean with the cloths. Works great for me and saves money and storage of yet another cleaner.

I use all my empty Better Than Bouillon jars for volume spices, empty caper jars for minimal spices and various others (Penzeys) in between. I also save those little pimento jars, which are great for things like saffron, which is always a small amount. I don't buy a lot of spices at one time since they go stale - I try to buy from bulk displays at health food stores when I need to replenish.
I just stick some Scotch tape on the bottom or lid, and write with a sharpie or pen. The tape can be removed easily. But usually, you will want to use the jar for the same spice again, so you don't have to change it very often.

I like the idea of a grease pencil too. If I can find one, I'll try that.

BTW, if anyone really wants matching jars and you think the regular size canning jars are too big, there are now small (1/2 pint) jars that are very cute. They're squat with a wide mouth, so you could stack a bunch of them. I bought them at Walmart. They're the "Collection Elite" series.

Could rice krispies be thrown into this for a little extra texture?
I have to try these ASAP - look yummy.

@ synesthesiac
You could run glass shelves across the front of the windows and store glassware there. You will keep the light coming in and get extra storage. This idea was used in a retail space and worked great.

I love this happy, warm kitchen.

The only thing I would do differently is either paint the refrigerator to match the walls or turn it to fit right into the corner and then make a panel or folding screen to partially disguise it. You could probably attach a panel to the wall with hinges to swing out of the way if needed. Sorry, but I hate the look of most modern refrigerators - they never look like they belong :-}

Love the cat!