MikeyV's Profile

I sauteed mine and tossed them into an arugula and dandelion green salad, with some orange segments, all as a side for a juicy steak :) the ramps added an awesome earthy tone to all of it; which i love with steak...

I have been attempting to just jump in and make fresh pasta one day (think of the image of playing double dutch... and just sort of anticipating the flow of the rope and just jumping into the twirling insanity...)

And have had a question about fresh pasta, that I always forget to research, and well, i'm sure thekitchn would love to help :) and it's quite of a amateurish and probably simply answered question...

what do i do with the pasta once its done and I cant eat all of it? what is the best way to go about storing it? i'm thinking laying it out individually and freezing it and then portioning it after its frozen.... any other tips for keeping and storing fresh pasta?

that's all :) thanks!!!! and hopefully i'll get to it sometime soon...

Well this holiday will be my first holiday of doing the actual hosting and entertaining since I only started cooking a little less then a year ago...

But with the diversity of people i'm cooking (some of my family members enjoy traditional thanksgiving [e.g. stuffing, cranberry, turkey, gravy...] and others just know what they've grown up with [e.g. rice and beans and meat) I'm basically trying to do a little of everything that everyone might enjoy, and so they can try new things as well... along with that i'm having family members bring signature dishes of theirs that can help ease the work load on me :)

i was thinking of my app course being a soup... maybe i can make something with turnips... although i am going the traditional route and doing mashed potatoes... do you think this would be too "root vegetable" heavy?

I've just started saving cheese rinds after years of just throwing them out... next time I make a soup I will definitely toss one into it...

Along the same lines what else should be saved that perhaps people normally don't think of...

Not too long ago I made beets for the first time and just tossed out the greens >_< only to later find out i should have kept them... I have been storing all my mushroom stems for stocks along with chicken bones and such...

if i'm juicing a lemon, should i keep the peel? for lemon confit perhaps?

anything else that i should be keeping during these hard times?

I was wondering if The Kitchn could do weekly pieces... starting with one cooked ingredient, that is ultimately carried over to a 2nd or 3rd day... i've done it with a chicken before: made a simple roasted chicken, had it for lunch through the week and made soup with the bones and stock... but i'm not sure anything else I could do with other cuts of meat, or not even just meats but any ingredient at all...

also during these times people recommend making stews; you add some diffferent things, they obtain a lot of flavor at minimal cost, but unfortunately I've never made or had a stew that i've liked or that i've wanted to make... so i guess i'm wondering in what other ways can I use things such as beans, pasta, and anything else people throw in stews, to make my own delicious-ness at home...

and on a final note.. i am always very averse to using things from cans... why use canned beets when beets are currently in season? but then again its probably so much cheaper to get the 2 cans for $1 deal going on at the current foodmart, then buying fresh beets (obviously this all depends on the /lb price and all)... but it's so hard to draw the line...

I'm all about precision... and I feel like you can't be any more precise then with a pairing knife... whenever you want to carve small intricate designs into fruits to be places atop a panna cotta, or to top off pancakes, or whatever, a pairing knife makes it easy, and allows you to pull off amazing presentations that will make your guests go wow!!