Bobette's Profile

@hlg22 Thanks for the info! That just makes one less thing I'll have to worry about come Thanksgiving. I've already frozen peach puree for bilinis that morning and was going to work on sausage cheese balls after making a test batch with some new local sausage I found. Now if I could just pre-make the entire meal over the next couple of months.

I keep different meats frozen and just pop them into whatever I'm making. Shrimp and scallops are simple this way, and I also pre-dice and slice beef and chicken that way I can just quickly add what type of meat I prefer to what I'm cooking.

I recently discovered the miracle of lemon in my Le Creuset dutch oven. Whenever I have brown spots that won't come up in the regular soap and water just pop a little lemon juice in the pot (I just use bottled) give it a wipe and it's gone!

Such a tease. Here I was thinking I just stumbled across the perfect fathers day gift (my father LOVES almonds) and I can't get them.

I actually love my rice cooker and I don't think of it as a single use object. I make all sorts of things in there like jambalaya, steel cut oats, and quinoa. Though I did spring for a super nice and expensive fuzzy logic one. For me it's an essential and I use it several times a week. Another one use item I use (I use it every day practically) is the Sunbeam Hot Shot water boiler. I love that thing.

For me peanut butter was always about texture. If there is a bit of graininess to my creamy pb then I hate it so I thought I was restricted to the world of Jiffy. However a few years ago I tried the Maranatha nut brand butter becuase the no-stir label caught my eye. I always hated having to stir like crazy my creamy natural peanut butter so I pick up a jar to try. Wow! I still had to stir the butter initially, but once stirred I never had to do it again. But the real kicker was the flavor and texture. Here I had a super creamy peanut butter with no grit and the flavor of the natural peanut butter was just so far superior to those of Jiffy and Peter Pan. I even got my dad hooked on it when he came to visit for thanksgiving. He had seen the jar in my pantry and commented on how he hated organic peanut butter. I made him try a spoonful and when the visit was over he left with two jars of the stuff and ended up requesting his grocery store carry it.

Have to agree with Kraft Mac & Cheese but I also absolutely LOVE frozen Eggo waffles. I actually don't like home made waffles or restaurant waffles.

Love mine. I actually use mine a lot for single serving sized milk shakes. However I will now totally look into the wish attachment becuase that would make things so much easier for me. I'm not really a soup person though so it doesn't get a lot of use out of that, however i have used it for pear butter. Note: I used mine in my Le Creuset pot and it did scratch the bottom. I don't remember what brand I have but it was a very sad moment for me. I'll definitely not be using it in those pots again or if I do make sure to never touch it with it.

I swear by the vinegar trick. I put a pot of normal vinegar on the stove and simmer it. I have some extra cinnamon sticks that I might throw in as well. yeah it makes the house smell like vinegar while it's boiling but once done the house smells neither of vinegar nor what I just made for dinner.

whenever I am trying a new and ambitious dish for something I always do a test run. My in-laws and friends are always willing to test my food. I enjoy it. I get to be with people I love and become a better cook all at once. My friends and family are never afraid to tell me the truth about my dishes and add suggestions for what sort of flavors are missing or overbearing and I am able to alter my recipes for the future main event.