GardenStater's Profile
| Display Name: | GardenStater |
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| Member Since: | 12/22/11 |
Latest Comments...
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This looks really delicious, and really easy. I know what I'm making over Memorial Day weekend--thanks! Recipe: The Best Chocolate Ice Cream |
5/22/12 12:03 PM |
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@Manjar: I had the same thought. I love Thomas', but the top is always smaller/thinner than the bottom. Not a problem when sopping up egg yolk from the plate, but I doubt they'd work for this recipe. Breakfast Recipe: English Muffin French ToastRecipes from The Kitchn |
4/27/12 6:38 PM |
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Agree, that clock is way cool! Dakota's Green, Shaker-Inspired Kitchen Kitchen Tour |
4/17/12 11:38 AM |
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I use the Cook's Illustrated method of separating the skin and pre-salting, then refrigerating uncovered for up to 24 hours (makes for some nice crispy skin!). But I use two lemons: One gets sliced almost in half, then inserted into the cavity. The other lemon is sliced in half, and the juice squeezed out over the skin on both sides (pre-salt). Then comes salt and pepper. Just prior to going into the oven, I take a stick of butter, slice it up, and stick several slices under the breast skin and the rest on top of the chicken. It works great--I get the lemony flavor, crisp skin, and moist meat every time! (Oh, as to heat: preheat the oven to 450, then reduce to 350 when you put the bird in.) Lemon Roasted Chicken: Lemon Inside or Out? |
4/12/12 1:36 PM |
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I never check the temperature when I roast a chicken. I just wait until the drumsticks wiggle easily. Works every time. How To Roast a Chicken, Zuni-Style |
4/12/12 12:11 PM |
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I think it really depends on who's reading the recipe. A first-time cook, nervous about getting everything right, might depend more on specific instructions, illustrations, etc. Somebody who's already roasted 400 chickens is going to need a lot less, and will be more likely to experiment or substitute. A Million Ways to Roast a Chicken |
4/12/12 12:05 PM |
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The NY Times published a very simple, very delicious recipe a few years back. IIRC, it includes macaroni, two types of cheddar (mild and sharp), butter, milk, and salt. I've made it many times, and it beats the heck out of dealing with a bechamel, etc. Mac and Cheese: The Secret to Making It Rich and Creamy |
2/20/12 5:19 PM |
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Been doing this for years. It seems the cast-iron skillet method is the latest craze. I haven't tried that yet, but I might. How To Roast a Chicken |
2/8/12 2:45 PM |
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I've been making bagels using the Cook's Illustrated recipe for years. There are only 4 ingredients (not including water), and I make them just about every week, so that recipe is in my head! 12 Recipes to Know By Heart |
2/8/12 2:17 PM |
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A fine list, but you left out my old friend Scotch Whisky... Bar Basics: 12 Bottles any Bar Should Have |
1/6/12 2:05 PM |
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That goes double for me, BMG! Recipe: Hearty Chicken Minestrone |
1/6/12 9:34 AM |
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I bought a 10-inch, 100+ year-old Griswold skillet on eBay about two years ago. It's my all-time favorite kitchen tool. What Size Cast Iron Skillet Should I Buy? Good Questions |
1/3/12 1:45 PM |
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My grandma's recipe for Swedish Coffee Bread was published in "From Our Grandmother's Kitchens," by America's Test Kitchen. That's one breakfast treat I will always love. And I'm so glad I was able to share it with the world! Do You Cook from Vintage Recipes? |
12/29/11 12:02 PM |
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Sadly, I wasn't old enough to be interested in cooking when my grandmother died, or I would have made sure to snatch up all her stuff. But a few years ago, I bought a Griswold cast-iron skillet on eBay. It's more than a hundred years old, and has become my favorite kitchen tool. My grandchildren will fight over it when I'm gone... In Praise Of Old-Fashioned Kitchen Tools |
12/22/11 9:40 AM |
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Tried this for the first time last night. Fantastic! I added some sea salt to the top, as well. Holiday Treat Recipe: Skillet Toffee |
12/22/11 5:24 AM |