onebravegirl's Profile

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.

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?

Oh...and I absolutely LOVE the tip to freeze individual portions in muffin tins. I am all over that!

Fun! Thanks for the heads up; I would have missed this otherwise.

Oh my goodness, this looks absolutely amazing! I can't wait to try it!

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.

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.

http://www.joythebaker.com/blog/2011/01/whole-wheat-molasses-bread/

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!

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.

P.S. LorentzenL: I'd never heard of a Danish dough whisk before, so I looked it up on Google. That thing looks brilliant! I'm totally getting one.

"Because bourbon is always in season."

Haha! So true!

I felt happy just looking at this kitchen as well. I'm jealous of all those windows, too. I have a small galley kitchen with no outside light. Having a kitchen like this would be a joy.