splim's Profile

The brand "green pan" has the best nonstick pans I've ever used.

I agree with many of the commenters above. Most recipes I try are not so different from what I'm used to cooking so it's easy for me to see where I can tweak proportion, flavors, techniques, ingredients. When I'm cooking something very different than usual, I'll look at a number of recipes to see what the common threads are and then tweak from there. My tweaks typically involve increasing the amount/number of vegetables. I also read author and reader comments as those can be illuminating.

It's true. I have a friend who got botulism poisoning from a bottle of homemade herbed olive oil.

Smitten Kitchen's cream scones. No question.

Could you cut the potatoes into chunks before grating via food processor? I'd prefer to use a food processor and wonder if this would prevent the long stringy tangles that didn't work for you.

Those casabella gloves are absolutely wonderful. They last forever, at least a year even with no dishwasher, so are well worth the price.

I love this! "My mother..." "My grandmother..." There's something so special about family showing love through cooking.

Not so much a recipe, but my mom has a magic touch when it comes to salads. They are just amazing, every time.

I'm with Brie! The Weber Q100 is a great little grill and very reasonable priced. Easy to tote around and it works wonderfully. Sits on the ground or a table easily, or you can get a separate stand if you want.

I'm a fan of the frosting used in this cake recipe: http://www.thekitchn.com/recipe-weeknight-layer-cake-bu-80097

If the skins don't slip off easily, I use a spoon to scrape the skin off. Safer than a knife, especially if you oil your hands, which I don't...I kind of like the beet carnage :)