foodefafa's Profile

Do you think they could be made on the stove top, say in a cast iron skillet?

This is super helpful and I hope The Kitchn does more posts on other misunderstood/unfamiliar ingredients. It really helps me choose what to buy and understand why, exactly, I may want to avoid certain ingredients.

Gen Y here...

I rent and have had a small vegetable garden for the past two years. While I've had some success, I have not invested the money needed to really improve things since I don't know how long I'll be here and I don't have a lot of extra cash. I'm the only person of my age that I personally know who really gardens (i.e. does more than plop a basil plant in a pot) and I'm treated as a novelty both by my peers and my older neighbors. Everything I know has been self-taught.

My major hurdle is transportation. I don't have a car so popping over to the nursery is not an easy task. I really wish the nurseries in the area offered delivery: I'd gladly pay for it. The zip cars in the area are all small and the time to cover getting it, travel to the nursery, browsing time, travel home, unloading, and back to the station would cost more than I think a reasonable delivery fee would be (and would certainly be more hassle).

It's actually a little fantasy of mine to have a little shop that caters to urban gardening. Not so much live plants, but seeds, tools, and other supplies for both gardens and house plants.

I think we should be able to make the choice if we want to drink raw milk. We can eat raw/undercooked meat, we can drink alcohol, we can smoke cigarettes. With proper labeling regarding the possible dangers, I don't see why I shouldn't be allowed to choose to take that risk.

Make sure to flatten your dough a bit, so it's more like a disc, for more even baking or thawing.

Two hours? The party isn't even over yet!

I have been so curious about this food mill so this is very helpful! And I really love the idea of reader reviews in general: I'd love to see more!

Traditional 'whole grain' mustard (which I love) seems a bit more processed than this. The grains seem a bit crushed with a little 'yellow' between them-- they just have been pureed completely smooth. These look like larger, completely whole grains.

My questions is where does one find mustard seeds?

It is absolutely ridiculous to justify unnecessary waste because there are other things in the world that make more waste. Do you leave your tv on all day at home because the electronics stores have 50 on all day? Do you throw away half the food in your fridge because restaurants throw out a lot of food every day? Do you run your shower all day because watering lawns wastes more water? No? Then don't try to justify an absolutely unnecessary daily waste because retail clothing stores use a lot of plastic or people drive cars. If you want to throw away little plastic cups every day because you think your personal 'convenience' is more important than a little environmental responsibility, then just admit it and stop trying to justify your actions by pointing out other flaws.

I don't see anything wrong with adding vegetables to dishes and not telling picky kids as long as there are still vegetables on the plate that are visible. Kids should get used to seeing vegetables as part of their meals: if they're only hidden, they may learn to believe that a meal doesn't need vegetables to be complete. This won't help them when they grow up and start cooking for themselves. Hiding works as a backup plan to ensure kids are getting some (or extra!) vegetables even if they're picky about a veggie side dish or to slowly get them used to new flavors