onebravegirl's Profile
| Display Name: | onebravegirl |
|---|---|
| Member Since: | 8/27/09 |
Latest Comments...
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I need this. Bad. Spring Sandwich: Boiled Egg, Seared Asparagus & Pickled OnionRecipes from The Kitchn |
3/14/12 2:26 PM |
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Will C. - Thanks for the info. Le Creuset's Newest Color: Marseille Blue Home & Housewares Show 2012 |
3/12/12 4:40 PM |
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This happened to me and it came off pretty easily once it had completely cooled. Help! How Do I Get Melted Plastic Off the Oven Rack? Good Questions |
2/29/12 2:52 PM |
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It genuinely never would have occurred to me to contact a cookbook author with questions unless they also happened to be a food blogger I already followed. Thank you so much for this helpful tip. Got a Question About a Recipe? Never Hesitate to Contact the Author! |
2/27/12 4:33 PM |
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My mouth needs this STAT. Mardi Gras Recipe: Pepper Weenies with Smoked Bacon & Vidalia Onion Marmalade |
2/16/12 7:41 PM |
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I recently wanted to make some chicken stock, but aside from the carcass, the cupboard was pretty bare. I ended up throwing in a leftover onion half, a few past-their-prime carrots, some peppercorns, a bay leaf, and as an afterthought, a good chunk of parmesan rind. Wow, was I ever shocked at the wonderful flavor that one rind gave my stock. I can imagine that with 8 rinds, the flavor is just amazing! I'll definitely give this a try. Major Flavor Booster: Parmesan Stock The Cheesemonger |
2/8/12 2:08 PM |
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I have the same one pictured and have only used it to puree soups and whip batters. I'd be interested in using it for smoothies, but I'm curious to know if it can handle fibrous additions like spinach or kale. My Essential Appliance: Cuisinart Smart Stick Immersion Blender Essential Kitchen Tools |
2/6/12 12:40 PM |
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Hi Sarah Rae..this looks SO yummy! My only question is how to best cook this in a crock pot that doesn't have a warm setting - only high and low. Should I cook it on high for 4 hours and then set it to low for only 3-4 hours? Or could I maybe just follow the time/temp listed for my favorite shredded pork shoulder recipe? Recipe to Feed a Crowd: Slow Cooker Barbacoa Beef |
1/31/12 7:41 PM |
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Daaang. I loves me some crust, but that looks really good. I want to make it even more after seeing the photos of it coming together over at Honest Fare. Yum! A Crustless Pie We Simply Have to Try Honest Fare |
1/27/12 4:50 PM |
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Fun! Thanks for the heads up; I would have missed this otherwise. The Piglet: Check Out Food52's Tournament of Cookbooks |
1/26/12 12:30 PM |
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Traci, I think it should be fine...I have a fridge full of kale, so I plan on making the same substitution. :) Recipe: Chicken & Swiss Chard Pasta Bake |
1/23/12 7:34 PM |
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Oh my goodness, this looks absolutely amazing! I can't wait to try it! Mid-Winter Recipe: Minnesota Wild Rice & Mushroom Soup |
1/12/12 3:21 PM |
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My favorite cheese to add to a salad is gorgonzola. It's so full of flavor that I sometimes don't even bother with a dressing. 5 Great Cheeses to Add to Winter Salads |
1/12/12 3:13 PM |
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This is making my mouth water! I have a delivery of Rancho Gordo beans coming in today, so I think I'll be making this by the weekend. Recipe: Crispy Pan-Fried Beans with Wilted Greens |
1/5/12 2:56 PM |
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That second photo is making my mouth water. I've never seen these before, but I do live in No. California, so I'll keep an eye out for them and cross my fingers. Unusual Ingredient: The Fried Chicken Mushroom |
12/14/11 4:14 PM |
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Great list. My current quick bread obsession is Joy the Baker's whole wheat molasses bread. It's a non-yeast bread with only 6 ingredients. It's fast, hearty and delicious. Best of all, it works equally well as a breakfast bread or as an accompaniment to a soup or stew. Love. It. No Time to Bake? 23 Homemade Breads to Fit Any Schedule |
12/12/11 3:11 PM |
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I can't confirm that they have them this year, but in the past, World Market has always stocked these around the holidays. Favorite Holiday Treat: King Leo Soft Peppermint Sticks |
12/12/11 2:58 PM |
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Emma, these cookies are probably much more fussy than I'm willing to make, but they look lovely and delicious, and I very much enjoyed reading about your family's history with them. Thanks for sharing! Cookie Recipe: Peppermint Cream-Filled Butter Cookies |
12/9/11 12:58 PM |
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This looks yummy. I have a big bag of fuyu persimmons that were given to me by a generous co-worker. I love them out of hand, but can't finish this many on my own. I'm pleased to see this recipe, because I'd previously only seen recipes for the other kind of persimmon and didn't know if these could be used for baking. Recipe: Persimmon Strudel |
12/8/11 1:26 PM |
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I've never had any problem creaming butter and sugar by hand for cookies, but I've always started with room temperature butter, which makes the job pretty effortless. I'm filing away this tip though, in case I ever need it. The Key To Creaming Butter By Hand |
12/7/11 3:33 PM |
