Shiyiya's Profile
| Display Name: | Shiyiya |
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| Member Since: | 7/19/11 |
Latest Comments...
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Rosarita refried beans. Vlassic dill relish. Buitoni pesto. You and Only You: What Brands Have Your Unswerving Loyalty? |
2/1/12 5:30 PM |
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How on earth is using parchment paper or foil less wasteful than using gift wrap? You're not going to re-use it on food later. 5 Eco-Friendly Gift Wrap Ideas From The Kitchen |
12/13/11 11:05 AM |
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kpaupau, at a friend's christmas parties we did that but with lemons and normal hard candy canes (bend broken off)! Delicious. Favorite Holiday Treat: King Leo Soft Peppermint Sticks |
12/13/11 4:07 AM |
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My grandma's table isn't quite big enoguh for everyone, so it gets extended into the living room with a card table - still under the tablecloth and everything, but it's always me and my cousin down on the end and always has been. You could call it the kids' bit of the table, though I'm 20 now and she's 18. I suspect part of it may be so nobody else has to look at her eat. (Equal parts potato topping and mashed potatoes, doused with balsamic vinegar and mixed together? Seriously? And I had to watch her EAT that.) My cousin and I are always across from each other, and usually at one end, when the family is eating together, whether it's at grandma's or a restaurant. Unless the table is round, in which case we're next to each other. Do You Have a Separate Kids' Table for Thanksgiving? |
11/22/11 9:35 AM |
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'Light' yogurt. All it tastes like is chemicals. Ugh. And it's taking over the dairy aisle. Gloppy Cherry Pie to Heavy Bagels: 10 Crimes Against Food CHOW |
10/21/11 11:36 PM |
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Ew. Humus is not for eating. 15 More Ways To Eat Your Vegetables |
10/11/11 3:56 AM |
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@MelCrawf, I'm pretty sure washing two bowls is less effort than individually peeling every clove of a head or more of garlic. Smart Tip: Peel an Entire Head of Garlic in 10 Seconds Saveur |
9/29/11 10:53 AM |
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I have *low* blood pressure, and I fall over a lot if I don't eat enough salt. I am very, very tired of low-sodium everything and being told that everyone should cut back on salt. Generalizations are nearly always wrong. Smarten Up: Cutting Back on Salt |
9/28/11 9:51 AM |
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@Strange.Bird, my dad keeps a drill just for the kitchen! Not for pepper, though. He has a special attachment he made for it to stir up his all-natural peanut butter. Video: Super-Charge Your Pepper Grinder |
9/26/11 3:14 PM |
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As far as I'm concerned, there are no apples but Granny Smith. Every other variety I've tried is nauseatingly sweet. What's Your Favorite Apple Variety? |
9/22/11 9:03 AM |
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Mandarin oranges are good in salad. They are also good stuck in the fridge for a while and then eaten out of the can with a fork. Got Any Creative Ways to Use Up Canned Fruit? Good Questions |
9/21/11 2:51 PM |
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Muffin tin lined with saran wrap, then into a gallon ziplock. Not Just for Babies! Beaba Multiportion Freezer Trays |
9/16/11 7:59 AM |
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My family has never really done dessert, and I'm kind of baffled by the idea of eating it daily. We have pie on holidays, but it's hours after the other food, with games and sometimes a walk around the block in between, and hardly counts as the same meal. And that's lunch rather than dinner anyway. Survey: How Often Do You Have Dessert with Dinner? |
9/1/11 7:07 AM |
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My biscuits that I bake at 450 take about ten minutes to finish. As these say to bake for 35-40 minutes, 450 would be ridiculous. Perfect Biscuit Recipe: Grand Central Bakery Jammers |
9/1/11 6:54 AM |
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The point is really that all sugar is unhealthy when over-consumed, no matter how natural or unprocessed it is. What's the Deal with High Maltose Corn Syrup? |
8/24/11 8:58 AM |
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I don't think I've ever eaten bottled dressing. I like making my own - balsamic, apple cider vinegar to keep it from being too sweet, olive oil, pesto, bit of yellow mustard, garlic powder, onion powder, shake it in a peanut butter jar, om nom nom. Also fabulous for dipping bread in. Make or Buy? Salad Dressing |
8/21/11 2:25 AM |
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My parents buy Classico, but I've never really found jarred marinara sauce to be particularly appealing. I eat my pasta with pesto and parmesan. (And the brand we buy of *that* is Buitoni.) Sometimes I'll put a little of the marinara in it, if there's an open jar in the fridge, because I *do* like tomatoes. What Kind of Jarred Red Sauce Do You Use? |
8/17/11 4:01 PM |
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@azrael_archangel Thank you! Translator is definitely enough to make sense of it. The torta is just an unleavened flatbread? I can probably make one. Salmorejo Cordobés: A Summer Gazpacho with Attitude |
7/19/11 12:37 PM |
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@azrael_archangel, would you happen to have a recipe for gazpacho manchego? My googling isn't turning up much, and it sounds delicious. Salmorejo Cordobés: A Summer Gazpacho with Attitude |
7/19/11 10:10 AM |
