aperocot's Profile

Display Name:	aperocot
Member Since:	11/9/08

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those graters cost the equivalent of $40 where I am :-( Smart Food Gifts $10 and Under Gifts for Food-Lovers & Cooks Flag this comment	5/6/12 1:14 PM
Thermomix! 10 Luxurious, Extravagant Kitchen Splurges Gifts for Food-Lovers & Cooks Flag this comment	5/6/12 10:51 AM
a good half-year out of season where I am in Europe. Glad to say that there are no imports to be seen. Always something to look forward to in autumn/christmas time The Fruit You've Probably Never Heard Of, But Should Fall in Love With Right Now Flag this comment	5/4/12 5:22 PM
For the n-th time: domestic corn syrup is NOT HFCS. High fructose corn syrup is an industrial foodstuff used only in large-scale manufacture (where the savings are significant to the producer) Karo and other corn syrups are perfectly fine and present none of the other alleged HFCS problems. p.s. I live in a country where corn syrup is not available, and our soft drinks are sweetened with sugar. I am not a campaigner for the HFCS people, but rather just a simple, well-informed consumer who happens to also be a chemist. How to Make Marshmallow Peeps at Home Flag this comment	4/4/12 2:02 PM
@Mike R - Parmesan is not a vegetarian cheese. In order to be classifed as genuine Parmesan (Reggiano or Grana) it MUST contain animal rennet... Waste Not! Five Delicious Uses for Common Kitchen Scraps Flag this comment	3/22/12 4:53 PM
@holler and anyone else still looking at this thread off topic... but http://paddynotpatty.com/ it hurts me as an Irish person! And remember we don't eat corned beef foor St Patrick's day, but more usually boiled bacon... (ends off-topic rant) Can I Cook Bacon and Breakfast Sausage in the Oven?Good Questions Flag this comment	3/15/12 3:23 PM
terrible idea. who has the space, for start? plus it just lends itself to foods which can be kept at room temperature (preserved salad dressings, sugary snack bars, and crackers - as I see in the picture) Make it a crisper drawer though.... I prepare a load of salad at once each Sunday night and fill a tupperware container with each of shredded carrot, cucumber, beet and lettuce. Stow them in the fridge.. A heaping tablespoon of each into another container makes for a fast mixed salad every day. Take it with one of the soups I freeze in tupperware, and there's lunch sorted. I like salad... most of the fillings make great sandwich fillings too. batch of hummus nearly always on hand too. The Lunch Drawer: Streamline Lunch Preparation with a Pre-Stocked Drawer Flag this comment	3/15/12 3:20 PM
I am Irish, born and raised. I can also confirm that you can certainly cook bacon in the oven. What's more, at home we fry eggs in the oven! Preheat a baking sheet (in the oven that's already cooking the sausages and rashers) and crack the egg onto it. The tray must be on the floor of the oven and yes, it takes some getting used to... Can I Cook Bacon and Breakfast Sausage in the Oven?Good Questions Flag this comment	3/8/12 2:29 PM
I freeze the unbaked dough - and bake later. "Prebaked" dough sounds to me like something that's been partially baked. which messes up cooking times no end. Freezer Friendly Scones: Freeze the Pre-Baked Dough, Bake When Needed! Flag this comment	3/7/12 1:51 PM
I hate tweeting of such stuff. We all (those of us fortunate enough, that is) get our nutrition somehow, and it should't be such a nasty, narcissistic competition. Anyone who tweets a meal is only looking for the ultimate honor: a retweet or a mention. Both of which say to original tweeter "you are awesome, you are great" - which is what every twitterer wants to hear. And not to mention the poor people who are keeping company with said tweeter - ignored as he/she is absorbed in their phone... a big fat no Why Do People Tweet Their Breakfast? Food News Flag this comment	3/7/12 1:18 PM
Seriously? Work on the dining table and during the day, then put the lamp on the floor - and this merits a blog post? I have been doing this (out of necessity) for a long, long time Office Table by Day, Dining Table by Night Sunset Flag this comment	2/12/12 5:40 AM
Nature's MSG :) seriously... parmesan is full of natural glutamate - and the boiling helps leach these out of the rinds into the stock - wonderful umami! Soup Base Recipe: Parmesan Stock The Cheesemonger Flag this comment	2/12/12 5:21 AM
It's been said already, but I can recommend the tim tam slam too. It's more of a ritual, but it's fun, tastes pretty cool, and is super for conversation-starting with locals!! What Are Must-Try Australian Foods? Good Questions Flag this comment	1/28/12 5:07 AM
Go without garbage disposal. most of the world does. A Circular Kitchen that Saves Space Flag this comment	1/28/12 4:55 AM
blue kitchen to me reeks of little cottage in the hills. it would be stocked with clashing colors of alls sorts. I'm a black kitchen kinda person. Base of black and then bring colors in with accessories, wall hangings, cookbooks and appliances (though, my Kitchenaid is black...) Granite/stone work surfaces. Timeless. The Most Popular Color in the World: In the Kitchen Flag this comment	10/21/11 6:17 AM
Canned chicken breast? Does that exist? Sounds revolting anyway. Back to the recipe: looks good, though with so many ingredients, I'll have to test its hands-on-ness :) Quick Recipe: Chicken & Tomato No-Boil Pasta Bake Flag this comment	10/12/11 11:14 AM
@vintagejenta - Baklava is made using philo/filo pastry, not puff pastry. Make or Buy? Puff Pastry Flag this comment	10/2/11 5:49 AM
the key being "concept" - this sort of thing has a long way to to. Developing the sensing technology and then packing it all into that little pointer is a while off... No More Guesswork: The Food Allergen Detector Flag this comment	9/26/11 2:39 PM
Tip 5 is basically "don't shoplift". Anyone who does this should be ashamed (and punished) - any "good" they feel they are doing by shopp(lift)ing organic is worthless. Danny Seo's 5 Tips for Saving Money at the Organic Grocery Expert Interview Flag this comment	9/14/11 12:27 PM
In Europe, there's a choice: salted stock cubes, a jar of concentrated fond, or make your own. Not a one-litre carton in sight. I like to make, but there is one brand of "cube" (more of a hard paste) that I trust, as time can be of the essence. Make or Buy? Chicken Stock Flag this comment	9/12/11 4:18 PM