LKAustin's Profile
| Display Name: | LKAustin |
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| Personal URL: | http://LKAustin |
| Member Since: | 5/4/12 |
Latest Comments...
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The most interesting part about this is that you put the melted, cooled butter into the liquid first, not the flour. I didn't understand the part about the oven, plus mine is broken at the moment, so I'm going straight to skillet. Batter is resting - we'll see! The Best-Ever Pancake Recipe: Lofty Buttermilk Pancakes |
3/14/13 10:44 AM |
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The link just goes to some magazine ad site. Where can I find the recipe? Easy, Cheesy: Swiss-Chard Gratin Elle Decor |
3/10/13 6:18 PM |
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Grill them! Almost any sturdy green can be stemmed, torn into bits, tossed with olive oil and a little salt, and thrown on a grill screen. Coo until the edges are brown on about a third of them. They're also great done this way on a cookie sheet in the oven - broiled. Be conservative of the salt, though. I've found that a little goes a long way with this method. I really love the "put a steak on it" idea though. Seems like it would add a wonderful flavor to the greens. Feeding Greens to a Picky Eater: The Steak Strategy |
2/18/13 4:47 PM |
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Just made a to-die-for roast in the crockpot with a Pike's Peak Roast, aka heel of round. Like, NO fat on this thing. About a two pound roast went into the crock with two bay leaves, a bottle of beer, about a cup of red wine, several loosely chopped cloves of garlic, a sprinkle of salt and homemade rub, a handful of herbs d' provence, a tablespoon of beef base, and a few spoonfuls of grain mustard. 12 hours on low and it was beautifully falling apart tender. Tacos, eggs, and open face sandwiches are on the menu this week! CrockPot Meals: How to Braise in a Slow Cooker |
2/13/13 5:12 PM |
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That's adorable. I have tile and I would do it just to have chairs in bobbie socks. Only some chairs though. Weigh In: Should Chairs Wear Socks? |
2/13/13 4:55 PM |
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I second greens, and I'm a kale freak, too. Winter Cooking: What Are You Excited to Cook With Right Now? |
2/4/13 4:04 PM |
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Having one of these at the Draught House in Austin right now! I love it. I like dry but have steered away from hoppy in the past. A Christmas trip to Nashville got me hooked on Yazoo Brewing Company's Hop Project, and this is a nice bit of nostalgia. While not as tooth enamel peeling hoppy as the HP, it's got that same grassy-clean bite without feeling heavy. So good. Beer Review: Lagunitas Sucks from Lagunitas Brewing Company Beer Sessions |
1/11/13 2:46 PM |
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A note on grass fed and antibiotic meats and local, organic produce. It CAN be heart-stoppingly expensive, but I am beginning to learn it doesn't have to be. When in season, some organic produce is actually cheaper at the farmers market than at the grocery store. But the big one - organic meat - has stumped me for a while. I got Secrets of the Best Chefs for Christmas and got re-inspired to go get organic meats for my kitchen. What I found were $20 chickens. That is just not in my budget! Then my mom told me about a local farm in Dripping Springs, Texas (I'm in Austin) that sells organic meat online. You place your order, and then go pick it up at a certain location on a certain date. She picks hers up in the parking lot at the Catholic church every other Sunday. It takes some planning, but the price is comparable to what the grocery store charges for conventionally raised meats. I'm going to budget and stock my freezer with my next check! I imagine there are farms like all over. And yes, of course, eat more veggies! Mark Bittman Says: Eat More Plants |
1/4/13 4:51 PM |
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I used to like them peeled. sliced thin, and salted as a snack. A little vinegar might be good, too. Or a gratin: What Can I Make With a Plethora of Turnips? Good Questions |
1/4/13 9:27 AM |
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What's that in the picture? Just chia and juice? Bet that would make good ice cream... From Chia Pets to Seeds: An Unlikely Journey into the Kitchen |
11/30/12 11:34 AM |
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The butter thing happened to me as well, but I was able to finally get it to come together with a lot of VERY vigorous and quick whisking. I was worn out by the end but the toffee turned out AMAZING. I've never tried it before, so I was thrilled. Wish I could say the same for my caramel, which turned out hard as a rock. I think I'm going to turn that into toffee tonight. Toffee is my new Christmas thing. I'm also excited about playing with additions (cayenne, macadamia, candy cane sprinkles...) Thanks for this recipe! Holiday Treat Recipe: Skillet Toffee |
11/26/12 3:50 PM |
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I did this as well and I like the idea of making it into a toffee. What would be the best way to reheat my caramel brick? I feel like just putting the thing back in a pot will burn it before it loosens it up enough to cook evenly. Is It Possible to Salvage Overcooked Caramels? Good Questions |
11/26/12 1:40 PM |
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I'm not really familiar with beef heart. Does it have a texture and flavor similar to traditional steak, or is it more like liver? I'm all about stretching the meat dollar. It's competing with alcohol for the highest dollar thing on my grocery shopping list. A Cheaper Alternative to Steak: Beef Heart! |
11/2/12 3:05 PM |
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What's a good way to lighten up a balsamic vin? I've tried adding water, but it just takes like my balsamic vinaigrette and water. I am not one that likes just the vinegar, and there has to be a perfect balance of acid and oil for me to like it. I have a few I want to try that use water and dijon mustard. How To Make a Basic Balsamic Vinaigrette |
10/25/12 4:56 PM |
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It should keep for some time...you do have a deep freeze, right? Help Me Use Up 50 Pounds of Ground Beef! Good Questions |
10/17/12 4:53 PM |
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Poppers are a delicious way to use a bunch of jalapenos. They might still be too hot for your little one but the grownups will love them. Cut the peppers in half leaving stems on and scoop out the seeds. Stuff with cream cheese and wrap them with bacon, then bake at 350 til the bacon is crisp. Leave the stems on or you'll have empty peppers and a pan full of burnt cream cheese. What Can I Do With a Bunch of Jalapeños? Good Questions |
10/12/12 11:03 AM |
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Agree with the grease comments. That's about the only thing that ruins pizza for me. Never thought about it, but I agree with pepperoni under the cheese. And too much sauce, blech. I'm sorry, but there is no such thing as too much cheese:) What Will Ruin a Pizza For You? |
10/11/12 12:56 PM |
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I LOVE my little Pampered Chef pan scrapers. My sister used to sell PC, so I have several things from them. The scrapers are my favorite. The Kitchn's Guide to Essential Cleaning Tools and Products Setting Up a Kitchen |
10/11/12 12:49 PM |
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Yes!!!! And this sauce is good on everything. Craving: Huevos Rancheros for Breakfast |
9/7/12 4:42 PM |
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Kosher migas! I love it! Buttery Scrambled Eggs with a Crunch: Ruth Reichl's Matzo Brei Gilt Taste |
9/5/12 5:27 PM |
