criv227's Profile

America's Test Kitchen absolutely defended the garlic press too. There is zero reason, taste-wise, you shouldn't use one (unless you need slices or larger pieces of garlic). My mom always used one, I own one, I use it all the time. No shame!!!

The defense, also @yulichka for reviews:
http://www.americastestkitchenfeed.com/gadgets-and-gear/2012/06/in-defense-of-the-garlic-press/

Oh also, you can use it for mincing ginger, or for anchovies for a dressing or soup.

On a similar track to Kaeldra, I'd love to see some tips/tricks on side dishes. I can often spend a long time creating a fabulous main course (often based on recipes here). Then I find myself running out of creative steam and simply serving with frozen veggies, or a side salad, or a baked potato. I have no idea where to start - and choose something that will complement the main dish but not overwhelm it.

So for #3, you say "The stem of the glass allows us to hold the glass without having our hand on the actual bowl and 'interfere' with the wine's temperature."
Then you go on to recommend stemless glasses?

I'm not one to come on and criticize, but I don't understand how stemless can be a good choice, but having a stem is vital.

Or, does it all just not matter? :)
(Like Clampers, I will break most wine glasses I meet, starting with the most expensive.)

+1 for radiobaby, ohwoah, A from IsItAHouseYet

I heart this post :)

@Kathryn1123 and b77: Flash sale sites are sites that have a sale on a single item (or several of these sales), for a limited amount of time, and/or a limited quantity. Generally they claim a steep discount b/c they are selling a mass quantity in a short timeframe - but it's not often the case.

Outside of home furnishings, woot.com (and its subsidiaries like winewoot.com), and groupon.com, are pretty much the best in breed. I'm waiting for similar to come out in home products, but I don't think any of these are too great....

You stole my idea!!! Which I stole from an AT thread about a year back where this was suggested :)

I bought this exact same work bench from Sears about 2 months ago. It's really great because:
1. It's giant - 8 feet long but just about 2 feet wide, so it also works great as a room divider
2. It's INCREDIBLY sturdy - it doesn't shake at all, and I have one side on carpet and the other on linoleum

FYI, Sears has monthly sales for about 12 hours where every tool (including workbenches) are 15-20% off, so wait for one of those. I got mine for just under $200.

@Pamlwell: I agree, I actually just am now hearing about the positive comment moderation. I am THRILLED! This site gets so ridiculously negative, I stopped coming. I clicked this post so cautiously - all these before/afters get so much "I hate it" and "Looked better before". It's simply mean.

@akay: At Amazon, they're supplying you with a product. Completely different situation than here, where normal people are sharing their decorating ideas in a community. If you just crap all over it, it's not providing anything valuable to the discussion. Just makes it so most of us are way too frightened to ever submit anything.

Awesome couch, by the way - way outside any DIY ideas I'd ever have :)

I know you're supposed to crack an egg on a flat surface like a counter, and never on the edge of a bowl, says everyone. But I just don't see why!

Cracking on a counter seems to always leave a mess and lose some egg (like in the video). And I've never had an issue where cracking on the side of the bowl pushes the shell into the egg white, or whatever the issue is supposed to be.

Just wondering if anyone could help me understand this better, or convince me to change, or let me know my way is OK and not a horrifying breach of Kitchen Rules... :)

Ha - I think bloggergal's comment that these were stuffed with gold was about the best one of the day :)

These are hilariously expensive pillows!

I'm Swiss (family also from the Valais region), so authentic cheese fondue has been a staple for me my whole life. The recipe Faith linked to is actually one of the only truly authentic recipes I've seen online.

The main tip in making fondue? Keep it simple. At the end of the day, it's at it's best as (basically) a mix of great cheese and wine, and dipping pieces of a good, crusty baguette. Don't fret about adding herbs, or using different things to dip. Keep it simple!

Just to add two of my family's quick tips (that can help make this a quick-and-easy meal):
1) I usually use a mix of half gruyere, half swiss. A saltier swiss I actually find a little better than ementaler, but that's just me!
2) If no kirsch, tequila works just fine (used to liquefy the cornstarch).
3) Stir the cheese in figure 8's! (I spent a whole lot of my childhood with that part as my "job" on fondue nights.)
4) Putting the pot on a hot plate (on low) instead of a gel burner is just a thousand times easier, and leaves you plenty of time.
5) I find the mixes (like the one at Trader Joe's) have a little aftertaste to them, but maybe that's just me. With a food processor to shred the cheese, you're really not saving that much time, so everyone should try it from scratch at least once!