onesnowyowl's Profile

Shallots are a good suggestion.

One thing my mother commented on after visiting was that my husband and I, despite the amount of garlic we ate, did not smell garlicky. It made me wonder if the frequency of eating it eventually makes that problem go away.

So happy to see so many other people cooking theirs in a rice cooker. I just started doing this and I've had quinoa three times this week as a result. Easy and delicious.

As someone who worked in a food service position at a daycare where there was no dishwasher or mechanical sanitizer and had to wash dishes entirely by hand, I can tell you that my state health department does require a three-step dishwashing process, including approved sanitizer (typically bleach water, tested to make sure it is the appropriate strength). It's a little much for at-home use, but in situations where food-borne illness is a possibility, use of sanitizer is part of HACCP (hazard analysis and critical control points). Sanitizers do not eliminate all germs. There is a difference between sanitation and sterilization. They do, however, control them to ensure a food-safe environment.

Personally, I'm thankful for my Bosch at home. :)

I can my own. When I run out of my own, I buy Muir Glen.

I am left-handed and my father is Dutch, so I grew up eating this way. It was only when I got older and started eating around others with more frequency that I realized how I ate was different than most people. I still eat this way and have been trying to convince my husband to do it, because he is lazy and will use his thumb to assist food on to this fork, which is just gross.

We had two basic round fixtures probably from the 1980s, one over the sink and one over the stove. The fixture over the stove died, so we replaced it with a brighter, more current fixture. The kitchen is so much brighter since we made the switch that I am sorely tempted to replace the one above the sink too, despite the current plan to eventually 1) install a recirculating fan where the stove fixture is, and 2) move the stove fixture to above the sink, replacing the existing fixture. I would also really love some undercabinet lighting, but I don't want fluorescents, so I am interested to see if anyone has other suggestions.

My Lodge did chip after a couple of years of use, but I contacted the company and they sent out a new one right away at no cost to me. So for those of you with Lodges, be aware that they stand behind their warranty 100%--if you take proper care of the cookware.

My veggie husband's suggestion: Drown them in hot sauce...or repurpose them as hockey pucks.

I retool how I cook in summertime. I love to bake, so I get up early if there's something I have to use the oven for. Unfortunately, my bedroom is right above the kitchen, so baking at night isn't a great option. I generally make a lot of salads of all kinds. Usually one ingredient in the salad has to be cooked, but it's easy to cook it in the morning and let it cool. I hard-boil eggs more often in the summer, too.

We also just eat a lot of fresh tomatoes on bread with a bit of cheese of some kind, olive oil, salt, and pepper. No need to cook there, and they're delicious.

This is one of my favorite beers. Totally yummy, easy to drink, and always enjoyable, regardless of the season.