fourpeass's Profile

I keep my salted butter in a regular glass butter dish. We must go through it pretty fast because I have yet to ever see moldy butter.

I like the idea of a butter keeper but it just seems too high maintenance for me.

I'm also surprised at how critical people can be on here. If you like the idea but your child is younger or shorter, then just put the shelves lower. I don't understand how people can't figure that out themselves.

My husband and I have been brainstorming ideas for displaying books and this seems like a really good solution. We'll probably wait till our daughter is at least a year old, though.

I cook mine on a griddle over VERY LOW heat with butter. There's barely a flame. It takes a little longer but I get perfectly cooked eggs every time. I also flip them at the end to make sure the whites are thoroughly cooked.

I like to sauté some onions in a large skillet, sprinkle a little adobo on the steak, brown it on the both sides in the same skillet as the onions, then pour in tomato sauce and a packet of sazon and let it simmer for about 5 - 10 minutes. I serve it with Puerto Rican rice.

If I'm cooking alone, I always do my prep first and place all the ingredients in separate bowls. For me, cooking is more enjoyable when everything is laid out and ready to go.

When I cook with my husband, one of us will start cooking while the other is prepping.

I go through phases where I really want potato chips. Like, if I don't have them, I'll go nuts. I'll pick up a bag of Cape Cod or Deep River chips and I'll be good for a few months.

How often should you season a cast iron skillet?