caseoftornados's Profile

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.

@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.

"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.

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

+1 "what is leftover bacon?"

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.

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.

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.

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!

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.