Jennybeen's Profile

I had a mayo chocolate cake once, and it just made me want to gag. The taste was so...off. My boyfriend made it for my birthday, and I was trying so hard to be nice and just eat it, but I was almost crying trying to force it down without gagging. He later told me it was his mom's mayonnaise cake recipe. I have tried the mayo grilled cheese, and while I didn't like it as much as butter, I didn't find it gross or anything (I was sort of expecting it to be).

Surprised no one mentioned this yet. Mine was the 'Little House' cookbook. I still have mine.

I found a banana ketchup that looked pretty interesting. It was in Superstore in Saskatoon, SK, in the ethnic foods aisle.

I'm anti-secret, in most cases, and 30. However, many of my recipes would be difficult to replicate, because even I don't know the amounts. For many of my dishes I just add a sprinkle or two, or a pinch of something, or add to taste if it's something you can taste as you go. I'm fine with sharing my recipes, but I've had people frustrated with my measurements. In fact many of my cooking recipes (as opposed to baking) have no measurements at all, I can just picture the amount I need, but have no idea how much that is in cups or teaspoons.

I'm kinda surprised that there's no Guy Fieri in there. I am always amazed at how over the top his reactions are to EVERYTHING he tries in the Diner's... show. It is all the best food he has eaten ever.

I love to make shepherd's pie when I have leftover mashed potatoes. Just throw some meat, veggies, and sauce in the bottom of a dish, top with the mashed potatoes, and broil until yummy.

Similar to Akatz's advice, look to see which bottles and cans have dust on top. Those are likely the ones that have a slower turnover because less people are buying them. Buy the squeaky clean ones.

It seems that with prices that high they wouldn't sell enough in time to keep the meat from spoiling. If you have a ridiculously expensive kitchen doodad sit on the shelf for 6 months then sell, that's one thing, but meat has a pretty short shelf life.

When removing a hot pan from the stove:

Potholder/oven mitts = good
Dishtowel = bad
Knitted dishcloth = worst

I don't know what I was thinking. The pan burned my hand through the holes in the knit, and the edge of the cloth fell down on the burner and caught fire.

Plaidpants, I think for most recipes, the cold flour would be fine. The exception would be yeast doughs. For these, you want the flour (and all other ingredients) to be room temp.

What I do with my flour is to store a large bag in the freezer and transfer small amounts at a time to a sealed container in my cupboard, refilling as necessary.