limes's Profile

Display Name: limes
Member Since: 7/30/09

Latest Comments...

I love these pantries, but I always wonder what happens to the extras after the jar is full. We have oodles of jars and there are some items (grains especially) that are don't fit the jar. We end up having to have a separate storage area for those items.

Jamie Oliver's Red, White & Blue Pantry Makes Me Want to Be a More Organized Person Pretty Pantries
6/30/14 10:32 AM

Definitely my favorite of the bunch this year!

Amanda's Unique Blend Small Cool Contest
5/27/14 06:03 PM

The book is based on his segment on The Chew called "5 in 5." Michael says religiously on the show that the point is not to have the dinner ready in exactly five minutes, but more that a meal can be made quickly -- in the same amount of time it'd take for you to pick up that take out.

Yes, on the show the pasta water is already boiling. And he does occasionally have another cohost help with some chopping.

However, if a person does all of that on their own and starts the process by bringing the pot of water to a boil, we're talking about 10-12 minutes.

That. Is. Awesome.

Michael Symon's 5 in 5 by Michael Symon New Cookbook
2/10/14 10:30 PM

I think this is brilliant. Freaking brilliant.

Why a Tall Basket Is the Best Way to Store Sheet Pans and Cutting Boards
1/10/14 09:41 AM

"People who really cook want formal dining."

Not true for me. Not even a little bit.

That said, I think the open space is great. The space feels so much bigger and the light is a breath of fresh air. I wouldn't make all of the same design choices, but white is what has the highest resale value. I don't fault anyone for going with clean and classic.

I guess I'm also less old-fashioned than many of the posters here. I think the purposes of the two dining spaces can remain the same, whether there is a wall between the two spaces or not. Doesn't seem like rocket science to me.

Before & After: Kim's Bright and White Kitchen Update
1/4/14 12:07 PM

I'd say there are only a few things that I do all of the time. Sure, for special occasions, I learn a new technique. But for most days, these things work:

For prepping meat:
1. Generally, bring meat to room temperature before cooking it. For ground meat, you can skip this step. But other than that, the extra few minutes really does make a difference.

2. I like to buy bulk meat and then divide it into ziptop bags for the freezer. We're a family of 4, so generally 1 pound works for us (4oz per person). If it's ground meat, it's usually a little less than that.

3. Defrost your meat 1-2 days in advance by putting it in the fridge. Yes, I'll admit that I nuke sometimes, but it's never as good.

4. If you have the time, it'd be great to learn how to cut down a chicken into its parts. There are oodles of tutorials. I learned how to do this early on, and it made meat prep a much less intimidating thing for me.

As for cooking:
1. Brown ground meat. A little oil goes in the pan, and you smash it into bits, and cook the meat until it's brown. NOT gray, but **brown**. It takes a little longer, but it's worth the flavor. If your pan gets dry, you can add a teaspoon of oil.

2. Searing meat. (See Emma's link above.) This is great for everything from pork chops to chicken thighs to steak. The better the color, the better the flavor. If you don't have a pan that can go from the stovetop to the oven, I'd recommend one. It's worth every penny to see a piece of meat come out of the oven beautifully seared and cooked internally to the right temperature.

3. Learn how to roast a chicken. This site and plenty of others have all sorts of ways to roast a chicken. You can eat the chicken at dinner, or you can shred it for any number of stews, soups, fillings, etc.

After you've mastered those things, everything else will come easily.

Good luck!

What Are Your Best Meat-Cooking Tips for an Ex-Vegetarian? Good Questions
12/31/13 12:12 PM

I agree with the baked brie suggestion! If you're feeling extra decadent, you can wrap the brie (topped with sauce) in puff pastry and then bake.

What Are Some Awesome Ways to Use Up My Homemade Cranberry Sauce? Good Questions
12/27/13 01:58 PM

Sorry to say that it seems the "twisting" is the most important part of this tutorial, and that it is also that part that truly doesn't make sense. It's also frustrating for me that the first two pictures aren't the ones used for the tutorial. Using all of the same flower doesn't help at all with the demonstration, I'm afraid.

Florist Secrets: How To Process Fall Flowers Like a Pro Apartment Therapy Tutorial
10/23/13 11:04 AM

For a sweet dish, I highly recommend this allrecipes Baked Blueberry French Toast.

It makes a ton, most of the work is done the night before, and it smells amazing.

Help Me Find the Best Crowd-Pleasing Brunch Recipes! Good Questions
8/21/13 12:41 PM

1. toothbrushes, shampoo, bed
2. clothes, plates / essential utensils
3. everything else

Moving in: Which Room Do You Unpack First and Why?
8/14/13 02:26 PM

I'm not a fan of "suck it up and he can make his own." That, for me, starts the relationship with division and strife. Same goes for "force him" to do X. You're his partner, not his boss. It's super great of you to so earnestly ask the question.

I was housemates with a guy who grew up in Kansas and ate all of his veggies from a can. His mom also prepared all of their family meals EXACTLY the same way: meat, starch, veggie. AND, she made the same exact trio for each meal. If it's meatloaf night, it's accompanied with mashed potatoes and soggy green beans. No more, no less.

Very slowly over time (years not months), his tastes changed. It was really important for me to find out why he didn't like certain things. Sometimes it was texture, sometimes too spicy, sometimes too vegetable-y. Some of those things I could accommodate; I lessened the spice, upped the sauce, boiled his veggies a little longer.

One of the things that was most successful for me was having dishes that were "buffet" style. Take falafel, for example. I made the dough balls very small and lightened up on the spices. Most people like deep fried goodness. Don't like tzatziki, skip it. Want more pita, add it. You can add gyro meat for him, and double up on falafel and veggies for you.

And finally, Deb from Smitten Kitchen has a picky toddler. She swears by veggie fritters (again, fried goodness is hard to turn down).

Healthier Recipe Ideas That Appeal to Picky Eaters? Good Questions
8/13/13 09:40 AM

I'm sort of rolling my eyes at this post. It makes me wonder how old the poster's children are. I'm the parent of teenagers, and I can say that the kids who most indulge in the "bad" treats now are the kids whose parents followed all of this advice. The kids learn that home is boring and start to crave the other stuff when they're out.

Six Ways to Help Kids Limit Junk Food in the Summer (Or Any Time!)
7/30/13 12:42 AM

For backpacks, I have a North Face with an adjustable chest strap. It's amazing. I've had it for years, it's traveled with me everywhere, and it's in really great shape. For $89, can't be beat.

I do get annoyed with people who break the rules around oversized carry on bags. My bags are always compact and look miniature compared to others, but it fits everything I need for a week-long trip.

I don't know where MAXB flies, but I've never waited only five minutes for luggage. Ever. Carry on for me whenever possible.

The First Time Luggage Buyer's Guide Apartment Therapy's Annual Guide
7/24/13 05:32 PM

I think these are amazing. I've had them in a couple of hotel rooms, and I absolutely love them. If there is only one bathroom in a home, I'm not sure it would work.

But for a master bath... Oh. Hell. Yes.

Set Your Shower Free! Open Shower Renovation Inspiration
7/24/13 05:24 PM

You can always add sweetened condensed milk at the end, Vietnamese style.


How To Make the Best Iced Coffee Cooking Lessons from The Kitchn
7/24/13 11:41 AM

I appreciate that the owner went for it, but for me it's simply way too visually assaulting. There isn't one moment of quiet. Everything is screaming. It'd be like reading War and Peace in ALL CAPS.

Dizzying. I prefer tranquil.

Karen's Color Explosion House Tour
7/23/13 02:46 PM

I'm going to be the lone voice of dissent here, but I'm not sure what the fuss is all about. Yes, it's a truly small kitchen. But I'm not sure what else there is about it that makes it special.

AT decides on the size of kitchen that is allowed for the contest; that shouldn't be held against other posters. This kitchen is teeny tiny, but that on its own doesn't make it cool.

Lauren's Clean and Simple Kitchen Small Cool Kitchens 2013
7/20/13 12:15 AM

Love, love, love the backsplash. You somehow were able to make it contemporary without looking overly trendy. I'm super impressed.

Joanna & Mike's Perfect Fusion of Glass, Wood, Steel, and Stone Small Cool Kitchens 2013
7/19/13 10:33 AM

I made this pie tonight, and it was delicious. We waited 3 hours instead of 4, but it was still really great. We enjoyed the mix of sweet and tart, with every bite slightly different than the one before. We'll definitely make it again before the berry season is over!

Classic Summer Recipe: Blueberry Pie Recipes from The Kitchn
7/14/13 01:14 AM

No. Just no. I like to pack light, and I almost never check luggage. And cooking a couple of meals with dull knives isn't the end of the world.

BYOK: Why I Bring My Own Knife on Vacation
6/12/13 10:58 AM