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Display Name: caseoftornados
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Latest Comments...

I finally broke down and shelled out the big bucks for a pair of brown oiled danskos. I should have bought them years ago! But of course, they didn't have as many fun colors back then.

Zappos carries them in every style and color under the sun.


Essential Kitchen Footwear: Dansko Clogs
2/14/12 7:53 PM

My problem with using any of the faucets pictured (having encountered similar looking ones frequently now in the real world) - water pools all around the fixtures and just sits there. It's a pain to wipe that up every time you turn off the tap with wet hands.

In my fantasy world, where I'd have the opportunity to re-do a kitchen of my very own, I'd love the look of the undermount, but the counter would have to slope gently toward the basin all around the fixtures.


All About: Undermount Kitchen Sinks
Sink Spotlight

2/14/12 7:42 PM

"So I always know exactly how much coffee I have in the pantry and when it's time to make a quick run to pick some up." Oh yes. This is how my pantry works also.

And farro! I have a 3.5qt cambro dedicated to holding farro, it is such a wonderful food.


My Pantry Essentials
2/13/12 1:22 PM

@Delta980 - most restaurants roast all of their chickens ahead of time and reheat each serving in a hot hot oven as orders come in.

After thanksgiving, I reheat leftover turkey in the toaster oven, covered by foil with some of the juices poured over. Helps keep everything nice and moist.


How Do I Keep Roast Chicken Warm Before a Dinner Party?
Good Questions

2/13/12 1:17 PM

I made toasted hazelnut butter for a chocolate cake plating a few weeks ago. Absolute heaven. Everything I ate after that was just a vessel for hazelnut butter.

If you're trying walnut butter, give them a good soak in cold water first to draw out the tannins.


Tip: Make Homemade Pecan Butter
2/11/12 12:44 AM

"25. You use inferior ingredients.
Result: Sigh."

Ah, this one cuts to the heart of the poor-school-student-of-the-past within me. The budget bulk food I cooked back then tasted amazing, if I do say so myself.
I bet that if they did a blind taste test, the writer/s of that article couldn't tell the difference between two identical dishes cooked lovingly and correctly with the cheaper or more expensive ingredients.


The 40 Most Common Cooking Mistakes
Cooking Light

2/11/12 12:37 AM

Yes yes yes!

If our awesome quartz element toaster oven ever kicks the bukket, we are getting one of these.
We also don't have a microwave, and I use it for everything in tiny batches, when I don't feel like heating up the whole oven.


My Essential Appliance: Breville Smart Oven
Essential Kitchen Tools

2/11/12 12:14 AM

This might not be the dense, quick-bread loaf style cake you're looking for, but it makes a beautiful, simple & flavorful round cake - Walnut Date Cake


Can You Recommend a Great Recipe for British Date and Walnut Cake?
Recipe Questions

2/8/12 12:52 PM

A restaurant I used to work in would use pome molasses in the awesome weekend brunch beans that accompanied tortillas and eggs.


DIY Pomegranate Molasses: Plus 7 Recipes
2/6/12 4:58 PM

+1 "what is leftover bacon?"


Leftover Bacon? Make a Bacon Whiskey Sour
2/3/12 5:46 PM

Grew up in the north east, live in San Francisco - it has always been soda.
I'm so curious what that big section of "other" is in Alaska. I love how that state is a mishmash of all the options.


Survey: What Is Your Generic Name For Soft Drinks?
2/3/12 2:49 PM

Hmm... I would exactly call that "down to the roots". I'm used to just slicing of a thin little disc of the root and chopping up everything else.


Re-Growing Green Onions: Grow Your Scallions Back on Your Windowsill
2/2/12 8:38 PM

Pavlova

White velvet cake


What Are Great Recipes for Stand Mixers?
Recipe Questions

2/2/12 8:36 PM

I'm a huge fan of the Glasslock containers, which do have plastic lids, but they're BPA free. There seem to be a few different brand though, and not all of them say they're BPA free.

I don't use mine for reheating at all, since I don't have a microwave.

I bought my dad a whole set for xmas and told him to throw out all his nasty old plastic stuff that'd been microwaved to death. Scary.


Plastic-Free Containers: Steel vs. Glass
2/2/12 8:31 PM

If only my parents had known in the late 80's, before a total remodel, that their kitchen tiles would be back in style.


Moroccan-Inspired Tiles in the Kitchen
2/1/12 6:25 PM

Martha Stewart uses juniper berries in a thanksgiving turkey brine that I adapted down for smaller cuts of meat. It is definitely my favorite chicken brining recipe, and it works really well on pork, too.

I've seen juniper used in curing bacon, and traditional German sauerkraut at Schmidt's Restaurant in San Francisco.

I imagine they'd pair well with other brassicas and other cabbage preparations.


Brine & Beyond: Juniper Berries
2/1/12 4:07 PM

@aaakid - Blanch or steam them like edemame and use them as you would any other fresh bean. They are delicious all on their own, lightly salted.


Cooking Chickpeas from Scratch: Is It Really Worth It?
2/1/12 4:00 PM

Freshly cooked dried chickpeas are definitely far superior.

Freshly cooked FRESH chickpeas are a whole different animal of flavor and texture. The CSA I was a part of last year had just started growing them and had small portions in a couple boxes. If you can ever find them, give them a shot!


Cooking Chickpeas from Scratch: Is It Really Worth It?
2/1/12 3:58 PM

Strawberry, Asparagus, Apricot and Cherry times are right around the corner for Californians. Love the spring time bounty.


Summer Fruits & Vegetables: What Do You Miss the Most?
1/31/12 10:37 PM

Frozen zest keeps remarkably well! We used to do this in a production kitchen setting with lemons - zest them all bald and freeze it, then juice them all and just refrigerate that, since we'd go through the juice faster.

For a long time I was keeping a small mason jar of orange zest in the freezer because I'd use them so infrequently, but have an abundance when they actually were in the house.


Quick Tip: Freeze Citrus Zest
1/30/12 4:22 PM