Tara in Florida's Profile

Display Name:	Tara in Florida
Personal URL:	http://tweb2k@yahoo.com
Member Since:	7/30/08

Latest Comments...

Yep I was just going to say cabbage! I shred it in the food processor and shock it in hot water. I just made a cold peanut "noodle" salad with it. But you can use it for almost anything. Also, we are big fans of doubling all veggies in recipes. We add a lot of carrots and celery, and we do eat sweet potatoes sometimes. But usually lots and lots of greens, or a lot of salad. Ideas for Low-Carb, Budget-Friendly Meals That Satisfy? Good Questions Flag this comment	5/14/13 5:09 PM
Gochujang- korean red pepper paste... its amazing! 15 Basic Ingredients for Cooking All Kinds of East Asian Food Flag this comment	2/22/13 9:52 AM
JackDee, The glass ones are Spega, and there isnt a US source. Maybe try etsy or ebay? As for the orange ones, those are St Benoit which is a yogurt company in CA, and as far as I know they are only sold locally in the Oakland/Berkeley/SF area. You buy a yogurt for a few bucks, then return the ceramic pot and get your container deposit back! I kept a few too :) My Kitchen Treat: Little Built-In Cabinet Flag this comment	2/1/13 11:32 AM
This a good idea in theory, but really doesn't work well. I wish it did for my millions of rings, but... nope! Clever Idea: Make Perfectly Round Breakfast Biscuit Eggs Using Canning Rings Flag this comment	1/22/13 1:30 PM
1. Use less baking powder- for less fluff. 2. Use one extra egg yolk- I always do but now I cant remember why! 3. Dont mix/whip the batter- it will aerate. 4. Use MELTED butter- yes I said melted! Try it just once, it gives you a chewy cookie! 5. Chill cookie balls in fridge for 10 mins before baking. The cold keeps the middle cohesive so they wont fluff as much. Happy holidays! Why Do All My Cookies Turn Out Cake-Like? Good Questions Flag this comment	12/13/12 11:04 AM
Okay all you people who are saying YES! Maybe throw a recipe out there so I can experiment?! I am looking forward to making aged nog next year but for now an asap version would be great! Is Homemade Eggnog Worth the Effort? Flag this comment	12/13/12 11:00 AM
According to this website, PYREX® is made with borosilicate and pyrex® is made with soda lime. Lower case vs all caps apparently is enough to tell the difference! http://www.techdirt.com/articles/20120202/15510717640/shattering-pyrex-to-show-massive-weakness-trademark-law.shtml Modern Glass Bakeware: More Likely to Shatter? Flag this comment	12/4/12 5:26 PM
I am paleo and one of my favorite desserts is chestnut mousse (with maple syrup): http://www.foodbeam.com/2007/11/22/harder-better-faster-stronger-une-mousse-aux-chataignes-to-die-for/ I also enjoy avocado-chocolate mousse, any pie with a nut crust, chia seed pudding, the cranberry curd bars on the Kitchn site with a nut crust, fig pinwheel cookies: http://beta.primal-palate.com/recipe/fig-pinwheels/ Hope you find something he (and everyone else) can enjoy! Its so nice that you are accommodating the diet so he can partake in desert a bit! Any Suggestions for Paleo-Friendly Sweets? Good Questions Flag this comment	11/30/12 10:52 AM
I definitely agree! Maybe they should just head the post with "A blast from the past" or "Articles worth revisiting" or "In case you missed it" or... something. They are pertinent, sometimes, but if its just content filler... oy. Modern Glass Bakeware: More Likely to Shatter? Flag this comment	11/15/12 10:03 AM
Aside from the previous suggestions I would add to place a moist towel/wash cloth under your cutting board so it doesnt slip around. I have a nice sharp Wusthof I use but I think the best thing is to have a solid knife where the blade and tang are made from one piece of thick steel. If your knife blade bends or has a plastic handle, dont use! Have a bowl ready to put your cubes in so you have plenty of work room. 1. Cut in half longways 2. Place on half cut side down, slice longways into 1/2 inch stripes (or whatever width youre going for) then take half that pile and turn it on its side and slice again (now you have 1/2 inch x 1/2 inch strips), then do the other half of your stripe pile. 3. Now cut into cubes! Bam, half your potato is done. Place little cubes in bowl off to the side. 4. Repeat steps 2 and 3 with the other half of the sweet potato. If you have a giant potato, cut about a half inch slice off the bottom longways, then use that as your stable surface to commence the cutting. Enjoy delicious sweet potato things. What's the Safest and Best Way to Cut Sweet Potatoes and Other Hard Vegetables? Good Questions Flag this comment	10/31/12 10:29 AM
WIlliams-Sonoma also has pumpkin butter. Cold-Weather Cocktail Recipe: Pumpkin Buttered Rum Flag this comment	10/29/12 12:51 PM
Janet's "Summery Citrus" links to Viveca's "Warm and Spicy"...? 8 Colorful Kitchens To Check Out Now! Flag this comment	10/19/12 3:41 PM
Nourishing Traditions by Sally Fallon Recommendations For Baking and Preserving Cookbooks? Good Questions Flag this comment	10/11/12 4:53 PM
To make mine last longer, I use a lacto-fermented recipe (no I dont live in Portland :) Basically stick to the recipe above but add 2-4T whey (from strained yogurt). Mix it in, add to jar. Top with an additional 2T whey to block air from touching ketchup, and leave on counter for about 72 hours. First time I made it I was really wary of the hippie-fied version, but it was DELICIOUS!!! All the flavors meld and its just... better? Like chili a couple days after you make it; same flavor meld idea! It keeps for a while, Ive kept mine for 2 months with no problem. Recipe: Homemade Ketchup Recipes from The Kitchn Flag this comment	9/20/12 3:28 PM
Sometimes I put the silica packets from medicine bottles/vitamins into spices to keep them powdery! You can even get some from the pharmacy if you just ask (these are cylinders in stead of packets but same function). I mean the rice thing is easier, but in case you wanted another option... Another tip is to not sprinkle it above cooking foods, it will absorb the moisture rapidly that way and then the sprinkling holes get "clogged." Just pour out into a little spoon or something to keep the container away from the steam. How Do I Prevent Garlic Powder from Caking and Clumping? Good Questions Flag this comment	9/19/12 2:55 PM
I, too, was a little grossed out by this. Cue trip to nordic country! I was curious but still apprehensive (and I ate lots of weird stuff let me tell you). I have family members make this so I could "just try it." I ate my words... and massive amounts of the cake. With a knife and fork of course. It was SO good. Really it is so much better than the sum of it's parts! It does seem a bit 50s to us, but there its a normal thing! Smörgåstårta: 15 Savory Sandwich Cakes Flag this comment	9/18/12 12:23 PM
Its super cute but... instead of painting she hired someone to paint wallpaper then applied that? Doesnt that seem a little redundant? But yes, wallpaper in kitchen could totally work! Would You Put Wallpaper in the Kitchen? Flag this comment	9/12/12 8:39 PM
This is amazing, I would recommend using the optional additional spices. I couldnt imaging niter kibbeh without them!!! Recipe: Ethiopian Spiced Clarified Butter (Niter Kibbeh)Recipes from The Kitchn Flag this comment	8/22/12 5:18 PM
I bought BPA free reusable plastic lids form amazon, and drilled a hole in it. BAM. 5 lids. This really is because I am cheap though, if I saw a cuppow out at the store (so I wouldnt have to pay shipping) I would buy. Cuppow: Transforms a Canning Jar Into a Smart Travel Mug Product Review Flag this comment	8/14/12 7:09 PM
I love it! Blythe's Pale Yellow Kitchen Off the Patio Kitchen Spotlight Flag this comment	5/10/12 10:20 AM