foodefafa's Profile

Though the above suggestions are all good, another route for the cooking averse is a crock pot. Since there's little technique involved, you get to jump right in to combining flavors to create delicious meals. You get to discover the kinds of food and flavors you like in a really easy way, and then from there you can start developing out of the crock pot techniques and make more advanced dishes. It can be really easy to get overwhelmed with learning specific skills which can be disheartening to someone who may not have an inherent interest in them. Keep the focus on the food and learn new skills as you need them. And most importantly, know that you will mess up and it's okay.

There's a good NY Times article from a couple years ago about caring for nonstick pans. I think I remember an 'expert' consulted saying that, even with proper care and seasoning, a good nonstick pan will likely only last 5-10 years. This is why I refuse to buy them, beyond any safety concerns. Why buy a pan with a known expiration date when there are plenty that will last a lifetime?

Oh wait, I saw the NY Times article here! http://www.thekitchn.com/no-nonsense-how-to-avoid-ruini-136461

I have some silicone cups that just have large scallops (maybe 8 or so 'petals') instead of the usual cupcake crinkled edge. I think it makes them look nicer and they are quite easy to clean. I also like them because the cupcakes pop right out and leave a clean edge instead of the crumbly mess that paper liners create when you go to eat them.

I try to sit in the middle for this very reason. I like being able to bounce back and forth between the conversations on either half of the table. It is my absolute nightmare to get stuck on an end and have to shout to get in on the conversation and struggle to hear: No amount of conversation preparation can counter the social exhaustion that quickly sets in when that's the case.

You definitely need a well-tested recipe that can hold up to the serving delay without getting soggy. Make sure it doesn't turn out too soupy, especially if you'll be baking them in large trays. I wonder about hitting them with a culinary torch before serving for a little crispness?

If the service is buffet-style, I would definitely find a nice ceramic pan that the aluminum pans will fit into. You would only need a couple on the table and could just swap the aluminum pans out as they emptied.

I often switch out unsweetened coconut in recipes. I find the flavor much richer and nuttier. I do tweak the recipe elsewhere, adding a touch more moisture and sugar as needed, and generally prefer the results.

I think it's important to note to use moulard/magret duck breast. Some stores stock pekin duck breasts and, while tasty, the end result is quite different.

A nice trash can is something I plan on spending some money on when I move in the fall. For years I've hated the cheap, plastic trash can that we got because we thought a trash can was a silly thing to spend money on. But it's ugly and a pain to clean and it's something that we use and look at every day. It's one of those things around the house that you certainly don't *need* a fancy version of, but one that can collectively create a much more pleasing living environment.

I usually just slice off the skin with a knife, often creating a little cube of ginger. It takes a bit more of the ginger with it, but it seems much quicker and I often add the peels to a cup of tea.

I usually stick with buying small basics at bake sales. There is usually a wide range of baking skills represented and I don't want to spend my money on a failed 'interesting' recipe or a mediocre large cake. Presentation definitely counts: I'm much more likely to try something interesting if they have a polished look.