PintSizeChi's Profile

Display Name: PintSizeChi
Member Since: 1/4/13

Latest Comments...

So what about the curacao liqueur that actually comes from Curacao the island? I assume it's a sweeter version (and mass produced, I've seen the factory), but how did it play into the original development of the spirit? Was it just the original place the oranges were found in large quantities so it was the first place to have a distillery that served the French market? - Just curious :)


The Story of Dry CuraƧao's Improbable Comeback The 9-Bottle Bar
7/30/14 02:25 PM

Thank you for this comment ek76! I totally agree! You can find joy in nurturing and caring for those you love without being a doormat. And every once in a while, being a little selfish when it doesn't negatively impact your family, is a great thing :)


How I Might Eat if I Lived Alone Kitchen Diary: Anne in South Carolina
7/14/14 04:32 PM

Spoonful of natural peanut butter, make a little well in the middle and add a little honey or jam in the dent. Nibble until it's gone or you need to add more of the sweet stuff


The Midnight Munchies: 5 Simple Snacks to Eat After Dark
6/25/14 05:23 PM

Stupid question probably, but can you do similar things with Kale that you do with other greens? Or is the texture/flavor too different?


4 Fresh Ways to Eat Collard Greens Delicious Links
6/5/14 11:23 AM

Ok I agree with Emma, I completely don't understand the blender/food processor nuance. Is there really a difference? Do I really need to spend $600+ on either appliance (or god forbid on both...)?


Too Scared To Use a Mandoline: What Kitchen Tools, Gadgets, or Appliances Intimidate You? Reader Intelligence Request
6/4/14 02:14 PM

Usually the mop sauce is a combination of apple cider or another type of vinegar and the dry rub that went onto the meat initially. From what I have heard, the mop allows three things to happen:

1. the external meat doesn't get over-done while the internal meat is still cooking
2. the brown sugar in the rub seasoning will help with additional caramelization of the bark (the outside crusty bits).
3. and the vinegar helps to tenderize the meat


What is BBQ \"Mop Sauce\" & What Does It Do? Good Questions
6/3/14 09:24 AM

Second the triple ginger snaps... They're soooo good and I can't find any other crunchy ginger cookie what that much candied ginger mixed in. Yum!


What Are Your Favorite Trader Joe's Products? Good Questions
5/1/14 05:13 PM

Huh, call me uninformed but I've never had a soft boiled egg because I always just assumed they were too soft to peel (hence all those little egg cups you see) and were way to fussy. I actually can't wait to try this because I love the portable convenience of a hard boiled egg, but have always preferred my egg yolk on the softer side. Thanks so much for this!


How To Boil Eggs Perfectly Every Time Cooking Lessons from The Kitchn
4/15/14 10:14 AM

How can you store the leftover syrup? Mason jar in the fridge? Can it sit in the pantry because of the sugar content? Thanks!


Old-School Recipe: Make Your Own Strawberry Milk!
4/11/14 03:28 PM

Wow, way to be a Debbie-downer!! I think most people are willing to INVEST money in things that are high quality, which Le Creuset typically is. PLUS, they never actually said it was a cast iron mixing bowl. You should smile more, maybe it would cheer you up ;)


Meet Your New Favorite Kitchen Tool: The Le CreusAid Stand Mixer
4/2/14 09:25 AM

You guys are so mean! I just got soooo excited for a second :(

Good one though ;)


Meet Your New Favorite Kitchen Tool: The Le CreusAid Stand Mixer
4/1/14 10:44 AM

HA! I just mixed greek yogurt with peanut butter last night because I'm moving and it was the only thing in the house that wasn't packed up yet. I thought it was a weird combo, but apparently it's pretty popular! I agree with the comment above that a banana would be an awesome addition to this. Thanks for reposting this so many years later!


Afternoon Snack: Yogurt Swirled with Peanut Butter, Honey, and Graham Crackers Snack Ideas from The Kitchn
3/28/14 10:21 AM

My boyfriend and I have just lately gotten into real (aka loose leaf) teas and there really is no going back. The flavors are so much more complex and you get to flex your creative muscles mixing blends of things that you like.

I didn't know the tip about the second steep having to be longer. It makes sense, and I'll have to try it. The little infuser/pot (IngenuiTEA from Adagio...AMAZING!) that we use doesn't hold enough water for 2 travel mugs so I always have to do a double brew in the morning.


How To Brew Black Tea Cooking Lessons from The Kitchn
3/25/14 03:14 PM

So I was going to ask about using this trick for pie crust, and then I saw a few comments referencing it. Does anyone have a recipe or link for incorporating this method into a pie crust?


A No-Fuss Method for Tender & Flaky Biscuits Every Time Tips from The Kitchn
3/24/14 09:44 AM

I have a label in gmail for recipes. When I find something online I want to keep for later, I email myself a copy of the link and in the subject line I type a quick description of what the recipe is. Then you can use gmail search terms to find recipes like what you want.

Let's say your label is called "Recipes" and you want to find a chicken recipe for tonight. You can type "chicken in:Recipes" in the gmail search line and it will find all of the emails you labeled recipes that contain the word chicken. It's worked pretty well for me so far.


What's the Best Way to Organize Recipe I Find Online? Good Questions
3/11/14 09:10 AM

I usually choose the relatively healthy option for breakfast and with decent variety, but it's always from a starbucks or the cafeteria at work... So it's not REALLY that healthy. I just want to get into a better habit of making our breakfasts at home so I know what's going into them, and can do a better job with portion control.

Using my SMART goal setting techniques ( ;) ) my goal will be to prepare at least 2 breakfasts per week for my boyfriend and I to take to work in the morning. Whether I make them the night before, or whip up something quick in the morning it's still better.


Day 2: Ask Yourself 3 Questions About Your Breakfast Habits The Cooking Cure Spring 2014
3/4/14 08:23 AM

I'm going to be trying this tomorrow with brown rice... Has anyone tried that and have any tips on how much longer it will take and/or how much more liquid to have on hand?


Recipe: Baked Mushroom Risotto with Caramelized Onions
2/27/14 09:21 AM

Being a 3+ hour drive away from my family, I'm always in charge of bringing cheeses for snacking while the main meal is being prepared. You can find a handful of really nice cheeses, olives, crackers, and you can even find some pre-made jams that you can pile into a bag and set up on a plate when you get there.


Ideas for Make-Ahead Thanksgiving Dishes That Travel Well? Good Questions
11/13/13 09:21 AM

Help! I need to do double duty in my oven... any thoughts on how well this would work if I had to decrease the temperature to 325? Would it not cook all the way through and be un-usable or would it just not be quite as caramelized?


Technique: Pumpkin Puree
10/23/13 11:59 AM

Ok I have tried to make tomato soup several times and I always have the same problem... It never actually tastes like tomatoes! It always ends up tasking like oniony (and carrot-y depending on the recipe) soup with a tiny bit of tomato acidity. I'm thinking this has to do with what my concept of a "medium" onion is given the massive size of onions in standard supermarkets. In my head a medium onion is one that is about the size of my fist, but that still seems like too much when compared to a single 28 oz. can of tomatoes.

Am I using too much onion? Are the tomatoes I'm using too bland? Thoughts?


Recipe: Roasted Pepper and Tomato Soup Recipes from The Kitchn
10/10/13 12:05 PM