msbetsy's Profile

I might try it, but I'm a bit intimidated by the idea of cutting up the whole heart, and worried that it might turn out tough.

And that huge, raw heart picture kind of grossed me out...seriously, you wouldn't sell anyone on trying a lengua burrito by showing them a picture of a whole, raw beef tongue. This is no different.

I wonder if using bread flour instead of all-purpose would make my brownies chewier. Does anyone do this?

I much prefer to make it at home. The flavor is noticeably fresher, I can control exactly how crunchy it is, and I like knowing exactly what is in it. I use the recipe from Joy of Cooking.

However, I don't like making a special trip to Whole Foods for bulk peanuts because I don't usually shop there. I don't make peanut butter very often anymore because of this.

I always buy dried beans for economic reasons, and it's also nice to know that I won't be dealing with the risk of BPA.

I love my toaster oven. I can make so many cheese toasts in it without ever burning the house down.

I also can't eat without a drink of some kind unless I'm eating fruit or another water-rich food. If I try, I start hiccuping uncontrollably until I drink something. Even soup has caused this to happen in the past. I consume my food in tiny, thoroughly masticated bites, too.

Anything that contains vegetable shortening will not be made by me. Also, I question any baked good that calls for both baking powder AND baking soda. How could it possibly need both?
I also loathe recipes that call for canned beans without any regard to the fact that I will always be purchasing dried beans and trying to figure out the conversion. Speaking of cans, I agree with what piccola said. Don't make me open a can if I'll need to figure out another way to use most of its contents.

I agree with everything Andy Chong wrote. I've met many people who are held back by not knowing these basic skills, and yet can cook a little. I would also add:

Basic food safety knowledge.
The difference between liquid and dry measures.
How to wrap foods for the refrigerator or freezer.

I've always heard about mold penetrating deeper into the cheese, like cat94109 said. I was also told that by the time you could see mold growth on the outside of the cheese, the rest of the cheese was riddled with unseen mold spores.

I'm going to have to try this!

Back in my college dorm days, I used to make microwave scrambled eggs a lot. All you have to do for that is: mix up two eggs with about a tablespoon of sour cream (yes, really), microwave for 30 seconds, fluff with fork, and then microwave for 30 more seconds.