ATN654's Profile

Display Name: ATN654
Member Since: 9/12/11

Latest Comments...

@Sara,
I have to agree with samtresler on the whole mixing of vinegar and baking soda. The paste that you are making is really just a water and baking soda paste. Which you might want to do the next time and not add the vinegar. Baking soda is wonderful for soften and tenderizing protein which is why it's great for scrubbing pots and pans as well as clean ovens. I approach oven cleaning in two stages. First, degrease with a good soap like Dawn. Once the soap has been wiped off with a hot wet sponge, make the baking soda paste with water and smear it on. Leave it for a few hours then use that elbow grease to get all the scrub off.


Hot Ingredient for the New Year: Elbow Grease
1/3/13 04:47 PM

I usually wipe down my counters, appliances, and walls with a degreaser. Then leave out a dish of vinegar to get any stuff that's still airborne.


How Do I Get Rid of Cooking Smells in My Small Kitchen? Good Questions
1/3/13 04:27 PM

I made raspberry fudge brownies for my best friend's wedding favors. Put them in small resealable cello bags.

Other favors that I like: preserves/jellies in little mason jars.

Choc-dipped fortune cookies. Buy the cookies and dip yourself.

Cake pops


Help Me Make Creative Food Gifts for Bridal Shower Favors Good Questions
12/10/12 06:02 PM

I still hear 'sours' at Saul's in Berkeley, CA. Actually they sell and serve 'sours' and 'half sours'.


Milk Sociable, Chestnutting, and Sours: Food Words Deleted From the Dictionary
11/29/12 04:24 PM

This feels so wrong. Chocolate is as much about texture and mouthfeel as it is about the flavor. The whole experience of eating chocolate is the feel of it as it melts and coats you tongue. A chocolate that doesn't melt at body temp isn't going to be the same experience. You might as well be eating plastic.


Cadbury Invents a Non-Melting Chocolate Food News
11/27/12 04:56 PM

I have several pairs of coco wood chopsticks that were relatively inexpensive, ~$4/pair. They're pretty, unlacquered, sturdy.

I got some coco wood utensils at a shop called Nom Living on Columbia Road in London.

They have a virtual store front, called Nom Express, on Ebay. Because I wanted more coco wood chopsticks and spatulas, I ordered them when I got home to California. The shipping was about $8 and my stuff arrived in less than a week.


Any Recommendations for Good Quality Chopsticks? Good Questions
11/27/12 11:55 AM

I make marshmallows for holiday care packages. It seems to have become a tradition now (3 years in) and people automatically expect it. I think this year I'll also make caramel popcorn or something along that vein.


What Homemade Gifts Are You Making This Holiday Season?
11/26/12 03:56 PM

I tend to be pissy if a recipe doesn't work, though no tears unless there were onions involved.


Crying in the Kitchen: When a Recipe (and Your Confidence) Goes Awry
11/8/12 03:37 PM

Elise Bauer of Simply Recipes has a really easy duck confit that requires a very small amount of fat (olive oil)and slow cooking in the oven. I've made it and its delicious, took about 2 hours.

http://www.simplyrecipes.com/recipes/easy_duck_confit/


Duck Confit: An Easier, Cheaper Way to Make It at Home
11/7/12 12:46 PM

I would make kimchi. Here's a quick vegetarian version:
http://jeanetteshealthyliving.com/2011/06/quick-vegetarian-napa-cabbage-kim-chi-kimchee-recipe.html

Or you can make the non-vegetarian version:
http://www.girlcooksworld.com/2011/04/napa-cabbage-kimchi.html


Help! What Can I Make With a Giant Napa Cabbage? Good Questions
11/5/12 04:53 PM

It's all about the gravy.


What Can I Do With Leftover Braising Liquid? Good Questions
11/5/12 12:59 PM

I have a jar of Trader Joe's Speculoos spread at my desk. I eat it by the spoonful. Haven't tried it in baked goods yet, but it's only a matter of time.

This weekend, I had a craving for French Toast stuffed with Speculoos spread.


The New Nutella: 5 Speculoos Desserts
11/5/12 12:51 PM

I'm waiting for everyone to "discover" Vietnamese Bun Bo Hue, which is a spicy beef noodle soup. It's fantastic for cold weather (though good year round for me).


Pho and Beyond: 10 Comforting Asian Noodle Soups
10/24/12 01:40 PM

Try the rind of parm reg cheese for the richness. If you want it a little smoky, add a little bit of liquid smoke.


Apartment Therapy The Kitchn | Recipe: Cuban Black Bean Soup
10/17/12 03:16 PM

You can make agua fresca with it.


Sweet on the Inside: Prickly Pears Ingredient Spotlight
10/17/12 11:28 AM

Jamie Oliver's pumpkin sage soup with homemade parmesan toast/croutons. Not the exact name that he gave it, but that's what it is. Delicious and easy to make.


Tomato Soup & Grilled Cheese: What Are the Very Best Soup & Sandwich Combos?
10/16/12 03:07 PM

Coming from a Viet background, my mother always left soup on the stove overnight. She always instructed me to bring any soup to a boil, turn off the heat, and leave it alone, no stirring. After boil, you could cover it and leave out overnight. It did have to be reboiled every day. In hot weather, the cooled soup went into the fridge. Since none of us (there were 7 kids) ever got sick from her food, I'm not bothered by food leftout overnight. Once something is cooked to well done, I don't worry if it's left out overnight. Except for dairy products.


Soup Left Out Overnight: Is It Still Safe to Eat? Food Safety
10/15/12 06:08 PM

lazy_lurker, I think you are correct. I've been on the Left Coast for about 10 years now and I have yet to find a good cider. I think it's because people tend to pasteurize the heck out of juices here due to a scare about 15 years ago or so. Boy do I mix autumn with fresh cake donuts and apple cider. SIGH.


Apple Cider vs. Apple Juice: What's the Difference?
10/10/12 03:50 PM

what photovoltage said :)

oh it's been too long since I've had a good unpasteurized apple cider. too long.


Apple Cider vs. Apple Juice: What's the Difference?
10/10/12 03:16 PM

For me, pizza is about a balance of all the stuff that you like. So a big pizza turn-off is too much of any one pizza component. The biggest one is too much cheese. Closely followed by too much sauce.

Not a big fan of fresh tomatoes because they get watery and then you get wet pizza. And that's kind of gross.


What Will Ruin a Pizza For You?
10/10/12 03:14 PM