hmjames's Profile

Display Name: hmjames
Member Since: 7/24/09

Latest Comments...

This would drive my ocd crazy. because my flatware wouldn't match the photos. and yes, I am being completely serious. it would bother me to the point I couldn't use it.


Robyn Stern - Booth #10 Design Showcase 2012
9/27/12 04:34 PM

I've used turkey sausage - I added a bit of sage and more pepper to make it a little stronger, but it works - you just might need to add some oil or butter to get the roux right.


Breakfast Recipe: Southern Sausage Gravy Recipes from The Kitchn
7/23/12 12:06 PM

I'm inclined to go this way when I am purchasing something more expensive or prep-intensive, like the artichokes that tatterhood mentioned, or something I only need a little bit of, like the bell peppers my hubby doesn't like.


Cooking for Two? Buy Dinner Ingredients From the Salad Bar
3/21/12 04:11 PM

I think you just blew my mind. That sounds delicious.


Basic Indian Recipe: Sweet & Savory Pineapple Raita
2/23/12 02:40 PM

If you're a fan of crispy potato skins, you could cook them for 6 hours or so and then finish them in the oven. That should work, so long as they get about 20 minutes in the oven. I'll have to give it a try to be sure, but that's my intuition.


Try This Time Saver: Baked Potatoes In The Slow Cooker
Skip To My Lou

2/22/12 10:08 AM

To be fair, the author did say she just had them in Kerala, not that they were from there. But I agree that it does sound more like a northern India dish. But tasty regardless of where it is from.


Basic Indian Recipe: Kerala Spiced Peas
2/10/12 10:12 AM

Tomatoes of August and September (I'm a Michigander now...), and last year's were wonderful. The only other thing I miss in winter are strawberries that actually taste right, but they should show up in another month or two from Florida... I don't eat very many since it is expensive to ship, but I love them.


Summer Fruits & Vegetables: What Do You Miss the Most?
2/1/12 11:39 AM

I found these lovely bars called "ThinkThin." They are 20 grams of protein and no sugar. And it isn't completely chemical laden, either. All of these suggestions are good ones to help him get to his intake needs. Also, soy sauce (a good one that has no caramel coloring) can help with the sodium because it adds flavor instead of just salt. My hubby eats it on everything, even fruit. He has a higher sodium need than most people, too.


Help Me Feed My Boyfriend High-Calorie Yet Healthy Food
Good Questions

12/15/11 11:07 AM

Amazon is also a good resource for those with dietary restrictions. They list the ingredients of most food items, so it is easy to tell if you can eat it. And the tagging system makes it even easier as a lot of people have already done a good portion of the looking for you.


Why Christina Tosi Shops for Baking Ingredients on Amazon
12/15/11 09:08 AM

Maybe too much water was left in the tubes when you drained them..? smaller tubes are more likely to drain better, I would imagine, letting go of the salty water.

I hope someone has a more concrete answer; I was just thinking of buying some myself.


The Case Of The Over Salted Pool Noodle Pasta
11/30/11 03:10 PM

I do this a lot, but if you use smaller bowls it takes slightly longer.

Also, you can use the one large bowl and a slightly smaller one, just make sure you get all the garlic inside the smaller bowl and you have a good grip on it.

@Sarah Marie - I've always been told to only store garlic-in-olive-oil in the fridge, and to store whole garlic on the counter. I go through it too fast for it to matter. Why did you start putting it in the fridge?

Also, you can smash ginger in the same garlic clove manner if you cut it into 1 inch pieces first - no more trying really hard to get it in tiny pieces!


Smart Tip: Peel an Entire Head of Garlic in 10 Seconds
Saveur

9/28/11 02:43 PM

I do this a lot, but if you use smaller bowls it takes slightly longer.

Also, you can use the one large bowl and a slightly smaller one, just make sure you get all the garlic inside the smaller bowl and you have a good grip on it.

@Sarah Marie - I've always been told to only store garlic-in-olive-oil in the fridge, and to store whole garlic on the counter. I go through it too fast for it to matter. Why did you start putting it in the fridge?


Smart Tip: Peel an Entire Head of Garlic in 10 Seconds
Saveur

9/28/11 02:42 PM

I make yogurt with a pot, thermometer, and a one gallon insulated jug. And the only part I use the thermometer for is the cooling. It doesn't matter how hot your milk gets so long as it gets above 190 degrees, so I usually just let mine come to a boil. Then I cool it down to 110, mix in starter (tempered, of course), and pour into the jug and put it on top of the refrigerator. Did I mention that I make it in gallon batches? and it costs no more than $3.50 for a gallon of delicious yogurt? I strain mine because I like that consistency, but that's still significantly cheaper than any yogurt I could by off the shelf - especially the no-filler variety.

I had a yogurt maker for a while, but it was fussy and I had to do almost all of it anyway. And it only made 8 six oz servings. And it was a bear to clean.

So no, I don't think you should buy one.


Should I Buy a Yogurt Maker?
Good Questions

6/21/11 12:10 PM

I do generally agree with e53 & Mark Bittman. But for myself, I have a small food processor, and a regular blender, because sometimes you just need a food process to chop a mess of garlic.


Should I Buy a Food Processor or a Blender?
Good Questions

6/14/11 09:52 AM

It is also a bad idea if you have a toaster where the outside gets hot when you use it. I have one like that, but I can't complain because it was free, and I like toast.


Lunch Tip from Jamie Oliver: Toaster Cheese Sandwiches
4/14/11 12:27 PM

If you're using them in recipes, like enchiladas, how each of the substances reacts with liquid is important. Since you get gluten strands with flour ones, enchiladas can stick together and form a gluey mess if you aren't careful, but corn tortillas won't do that. I am allergic to corn, so my preference for flour should be obvious...


What's the Difference? Flour vs. Corn Tortillas
2/9/11 10:54 AM

I set the tin in a plastic container that is just big enough to hold the tin. I have the container just for this.


What's the Best Way To Store Open Cans of Sardines?
Good Questions

9/13/10 11:43 AM

Corn sensitivities and corn allergies are on the rise in the US, and that farm subsidy is the main cause. I can tell you, it sucks being allergic to corn, but HFCS is the least of my worries. It is easy to spot. Modified Food Starch, Maltodextrin, any number of phosphates and sulfates - those are the more difficult ones. Corn is cheap as dirt, as Tiamat said. Until that changes corn is going to be the major ingredient in our food supply - it feeds our livestock and is processed into thousands of chemicals and starches that are in places you'd never expect (my most annoying - the adhesive on bandages). Buying and eating fewer processed foods helps remove the corn from your personal food supply, but only social action will remove it from everyone's (not to mention the bandages).


Blogging the New York Times: The HFCS Debate Continues | Apartment Therapy The Kitchn
5/4/10 01:30 PM

I've been making yogurt without a machine for a few months now. The book I read on it before I started was called Milk, by Anne Mendelson. According to her you can boil your milk prior to adding the culture, and even reduce it. So long as you cool it down to about 115 before adding the culture. I've gotten the best results with whole milk and dannon plain (then some leftover of the previous batch for the next couple batches - I tend to forget at least once a month and have to go back to the dannon) - I use the 6 ounce container to just shy of a gallon of milk. I incubate it in a coleman gallon jug on top of my refrigerator. The yogurt is definitely as thick as commercial before I strain it, and quite thicker after straining. I owed a yogurt machine for years and rarely bothered with it. I've found this method to be significantly better.


How Can I Make Thicker Homemade Yogurt? Good Questions | Apartment Therapy The Kitchn
4/9/10 02:49 PM

elbow: if your cat is over a year and still pulls the food out of the bowl, you may want to get a bigger bowl - she probably doesn't like her whiskers touching the sides.

Our cats have their food on a table and their water is on a different table - they have decreed it, but we're not your usual cat owners.


Apartment Therapy The Kitchn | Problem: Where To Put The Pet's Bowls? The Fall 2009 Kitchen Cure
11/5/09 03:22 PM