lillies's Profile

Awesome. I own a slow cooker but don't use it as much as I would like. I eat very little meat and most recipes for the slow cooker are meat-oriented. Do you have more suggestions for meatless slow cooker meals?

Everybody says not to keep potatoes in the fridge, but I do. I receive many more potatoes than I can eat in my summer CSA baskets, and I am able to keep them throughout the winter in one of the bottom drawers of the fridge. They are in there on their own, or sometimes accompanied by sweet potatoes. I have to throw the odd one out, but I find that they retain their moisture much better than at room temperature and they keep for 5-6 months.

I don't bother freezing them. They keep practically forever in the fridge in an airtight container. I've had mine for the better part of a year.

@Becca - that's truly tragic! Though I have never tried any, aren't there recipes for white chill? Otherwise, I'd experiment with mole as a base instead of tomatoes.

I use small sealable tupperwares like these guys: http://www.amazon.com/Snapware-Glasslock-Tempered-Storage-Containers/dp/B0029U57RA. They can be put into the bag sideways and won't leak.

Amazing. I spent 9 months in Tamil Nadu and adored South Indian cuisine - I even bought recipe books. It can be hard to reproduce in a western kitchen without the proper instructions. Do you have a western kitchen-friendly recipe for dosas and idlis? I've yet to find one that reproduces the taste to my liking.

I have granite countertops in my rental. While it's not something I would have chosen for myself (I too prefer quartz), I love their practicality. They don't show dirt or usage, unlike my previous rentals' formica countertops. I love that I can wipe crumbs right into the sink.

I'm a huge klutz, and I haven't yet broken anything on them. For a rental, I really cannot complain.

Roast it before adding the water! I usually rinse my quinoa in a sieve, then roast it in a dry pan until it starts to pop like pop-corn. Then, I add water in a 2:1 ratio, cover and simmer for about 15-20 min.

Roasting brings out quinoa's nutty flavour, plus it ensures that I'm not adding too much water (it evaporates the rinsing water, so I'm adding water to the 2:1 ratio).

Does anybody know when to use a roasting pan with a lid and when to use one without a lid? I purchased a roasting pan for to roast my tandoori Thanksgiving turkey (awesome) last month, and I was confused by the lidded and non-lidded variety of pans.

Amazon.ca has them too (look under "Boutiques Francophones"). Perhaps you have a Canadian friend to whom you could ship?