magnoliasouth's Profile

Display Name: magnoliasouth
Member Since: 10/16/11

Latest Comments...

I'm with 404. I'll never own an ipad, or use itunes, EVER, and thankfully for those of us like me, there's an even easier way. For many years I've stored the pdf versions of manuals, spec sheets, warranties, etc., in a file folder in Dropbox, just as 404 does.

Now everything has cons. The con to this is that unless you plan on dropping a ton of money for software (which I won't do), you cannot write the serial number and attach the receipt to said manuals, which I've always done in the past.

On the other hand, In this case, if you're OCD like me, you can place a scanned copy of the receipt in that same Dropbox folder and make a spreadsheet in Google Docs that lists cost, purchase date, model, serial number, the direct link to your confirmation in your email if you don't have a physical receipt (like when you order from Amazon, they email you a confirmation), etc.

It's two different places, but that works for me and has for years.

Declutter By Converting Owner's Manuals into iPad \"Books\"
4/19/13 02:39 PM

Coming in late to the game here, but must echo Charlotte's and ssdf23's comments. I love non-electrical appliances and all stainless steel will last much longer. My son calls my non-electrical appliances my apocalyptic survival appliances. lol!

Should I Buy a Food Mill?
2/16/13 12:04 PM

Oh and I wanted to add that not everyone is alike. My mother can eat 4 times as much as me and never gain a pound. All I have to do is smell it and I can practically feel my waist getting larger. Granted, in my younger years I could more than I can now and I didn't have nearly as much trouble getting it off, but I still gained more easily than most.

As a 23-year veteran nurse, I can say with absolute authority that high fat is simply not healthy. Just because someone is okay now, doesn't mean that in 20 years that person will still be as healthy. Just like a pipe in your kitchen sink, you can pour solid grease down it a few times and all is well, but that grease WILL build up and eventually it'll clog. That is exactly what arteries do too.

I will concede that some people can go through their entire life eating nothing but greasy foods and not have any cardiac issues, but those are few and far between.

What's the Difference? Half-and-Half, Light Cream, Heavy Cream, and Whipping Cream
2/14/13 11:18 AM

All this debate and it's really very simple. Besides the comment by a poster above who says that Cook's Illustrated agrees that Fat Free Half and half is okay, the San Francisco Chronicle says fat free half and half is okay and even goes so far to say that it's "considerably healthier". Also, for some the lower fat DOES matter. There are a lot of people out there who have to seriously watch their fat intake. Additionally, there is yet another substitute for actually whipping too.

What's the Difference? Half-and-Half, Light Cream, Heavy Cream, and Whipping Cream
2/14/13 11:06 AM

Oh darn. I meant to post that link! It's Bob's Red Mill brand. Cheers!

Recipe: D.I.Y. Tahini
6/14/12 06:23 PM

For folks who don't have markets mentioned in the comments here, right now at Amazon, you can get 4 lbs of sesame seeds for $17.17 and only $14.59 if you subscribe to it. If you subscribe or you are a Prime member, you'll get free shipping.

Remember that not everyone has access to special markets. I just happen to be one of them. It was even worse when I lived in Alaska!

Amazon is my friend. ;)

Recipe: D.I.Y. Tahini
6/14/12 06:21 PM

I'm coming in late like splendid market. lol! I'm not going to say whether or not it's needed, what I want to know is what do you do with refrigerated yeast?

The picture you have there is the kind that if you don't use it all (which there is no way you would unless you own a bakery), then you need to refrigerate it. So how does that affect the proofing with water temperature? Shouldn't the water be hotter? Or should you let the yeast sit out for a time before proofing?

Oh and @splendid-market, I don't think it matters how long it has been on the shelf. What matters is the date stamp on the yeast.

Baking Lessons: How to Proof Yeast
10/16/11 03:38 PM