Gleeseed's Profile

Display Name:	Gleeseed
Member Since:	2/21/12

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i chop them up about half inch wide and toss a good handful into my congee just before serving; the slight bitterness cuts through the savoury mouthfeel, the leafy parts wilt into soft strips while the stems retain their fresh crunch, a great textural counterpoint to the rice porridge. Don't You Dare Call Them Boring: Hearts of Romaine Ingredient Spotlight Flag this comment	5/20/13 11:37 PM
hi, I don't know about the health aspect of your question but I was under the impression that cats have an intense dislike of citrus scents and oils? If that's true, the citrus cleaner might not be a popular choice for your home ;) How To Make Homemade Citrus Cleaner Apartment Therapy Tutorials Flag this comment	3/7/13 9:18 PM
wow. how do they kiss? Ideas for Vegetarian Meals Without Fruits and Vegetables? Good Questions Flag this comment	9/7/12 10:54 PM
From my understanding, light soy is basically akin to a "first-ferment", and dark soy is that further fermented and sometimes added to for a deeper finish. Light soy is salty, like fish sauce without the fishiness. Dark soy is less salty with a flavour which is much like it's been caramalised-- slightly sweet, almost bitter. Light soy can generally be used where salt would be without (much) changing the nature of the dish. Dark soy is generally unsuited as a substitution for salt and is more commonly used for it's colour and bittersweetness in braising. Both are also commonly used as dipping sauces and their different flavour profiles lend completely different treatments to the same foods. Example, steamed chicken dipped in light soy takes on a fragrant umami-ness. The same dipped in dark soy (stirred into chilli ginger garlic sauce perhaps) elevates the chicken into an otherwise unplumbed meatiness :) My familiarity with molasses only extends to baking and I can assure you that it is in no way a substitute for either soy sauce in spite of it being sometimes added in the production process for dark soy. I'm sorry I can't be any clearer as all this is just personal observation and colloquial information, but I hope it helps in some way. What's the Difference Between Dark and Light Soy Sauce? Ingredient Questions Flag this comment	7/16/12 11:18 PM
Oops! The link for #12 goes straight to a picture file, not article. 15 Tips to Help You Get the Most Out of Your Summer Tomatoes Flag this comment	7/11/12 1:21 AM
Does it need to be frozen though? I keep several jars of fat and infused oils in my fridge and they solidify overnight. Would that be enough for this? Or is the process of freezing specifically important to the preservation of the herbal component? Freeze & Preserve Fresh Herbs in Olive Oil Kitchen Tip Flag this comment	7/4/12 10:40 PM
I second that, BABYGRACE :D Actually, my first thought after reading the article was wondering how long it would take before the Husband asks why I've put cheese in the freezer LOL! Freeze & Preserve Fresh Herbs in Olive Oil Kitchen Tip Flag this comment	7/4/12 2:10 AM
Yeah that's what I thought JMORRI26. I was just getting a bit confused reading some of the comments. Baker's Best Friend: Vanilla Extract Ingredient Spotlight Flag this comment	6/29/12 12:12 PM
I'm just 5' flat and I'm not even sure what size my knife is LOL. It just boils down to comfort and balance, doesn't it? I tell you what though, it's the generic counter height that kills me :P Why Small People Need Big Knives Too: Knife Advice from Sara Moulton Flag this comment	6/29/12 9:14 AM
I always thought "Bourbon" in the context of Vanilla was something to do with it's place of origin? Baker's Best Friend: Vanilla Extract Ingredient Spotlight Flag this comment	5/1/12 3:33 AM
I store all my vegies wrapped in newspaper and then in open plastic bags in the crisper. The newspaper allows it to breathe and also soaks up the condensation to prevent rot. I change the newspaper when it gets fairly soggy and clean out any wilted bits at the same time. It used to be fairly common practice in SE Asia and I never thought it unusual til I moved and discoverd it's not as common a practice as I'd thought. Of course the quality/condition of the produce has a part to play as well. Example: a bunch of coriander I picked up from the big-chain supermarket lasted a couple of days before wilting into a brown stringy tangle. In comparison, a bunch of coriander I picked up at the markets has lasted for about 2 weeks now and there's still a snap in the stems. Scallions from the market have lasted more than a fortnight as well in this method. Beyond a fortnight, I wouldn't know coz food generally gets eaten by then or I've bought too much :P The Best Way To Store Scallions Flag this comment	4/28/12 12:41 AM
LOL!! I absolutely love this! Tech Inspired Tattly Tattoos Flag this comment	4/9/12 9:08 AM
Bills. I take down the bills I KIV on my fridge so I don't have to sit through another talk on the importance of budgeting and living within my means :P Self-Censored Decor: Hiding a Few Items When the 'Rents Visit Flag this comment	4/6/12 12:11 PM
This is kismet! I've just baked a loaf of date and walnut bread which is crying for a pouring custard and behold, The Kitchn gifts me a recipe! How excellent! Retro Dessert Recipe: Stirred Egg Custard Recipes from The Kitchn Flag this comment	3/26/12 12:00 PM
I've found a dollop of shampoo works really well on one of those green dish-scouring sponges for bathtub and sink scum. But yeah you don't need to use so much elbow grease or time if you just keep it up regularly. The "4 Spots" Rule for Easy Moving Days Renters Solutions Flag this comment	3/8/12 12:59 AM
Looks great but I wonder if it might tear the curtain rather quickly. After all, the load bearing points are the narrow bits between the balls and are only fractions of a mm thick. With regular pulling back and forth of the curtain, plus the chance that the balls aren't really rolling but dragging on the rod, adding to resistance... I'm just saying, looks great, but might be all it is O.O Where Can I Find These Black Roller Shower Curtain Rings? Good Questions Flag this comment	2/21/12 2:31 AM