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I kind of avoid the microwave for melting butter but also use a silicone lid. I most often use Kerrygold butter and their foil wrappers work fine for greasing pans but I’m not sure about the microwave. I thought the tip to soften cream cheese by submerging it in hot water was interesting. Probably best with a new package vs one I’ve already opened for a little schmear on a bagel!

I learned the same butter-wrap trick for greasing pans at a tender age, but didn't want to disparage anyone for whom this is new information. I'm not sure I've ever used the wrapping over the dish when melting butter in the microwave, though. I've generally used one of my silicone lids. Her trick saves a dish!

More from 'Classic Indian Cooking' by Julie Sahni: Whole potatoes in spicy yogurt gravy (dum aloo): Sauce has brown-fried onions, ginger, ground cumin and coriander seed, turmeric, cayenne, crushed tomato, and yogurt. I forgot to add heavy cream at the end so the meal was inadvertently healthy. Rice cooked in fragrant meat broth (yakhni chawal): I started with Mrs. C's chicken stock, simmered for a couple of hours with onion, garlic, ginger, cinnamon stick, cloves, bay leaf, and black peppercorns. Basmati rice was rinsed, soaked, and fried before steaming. I made enough for fried rice tomorrow.

My grandmother used to hoard them for baking days. The idea of paying for pan spray would have horrified her Depression-formed soul!

There are a couple of stores here that may have those ingredients. I'm going to look for them next time I go there.

I should have known. You had mentioned Amarillo a few times and I knew it was a city in Texas but I never connected the two. Thanks.

The instructions that came with the kit: I guess the tomatoes ARE authentic

I found it! Stay tuned--I have to start dinner but I'll be back with more info.

Toasted sourdough, topped with marinated goat cheese, fava beans, asparagus, fresh herbs, a drizzle of green sauce and pickled onions, all from Samin Nosrat’s Good Things

I'm SO excited that you went and tried it--and loved it !!!! It's addictive IMO. I wish I was more help with the ingredient questions--I swear I will go right now and try to find my stash and maybe that will help me.

I thought the butter wrap thing was universal, too. I've been doing for almost 70 years.

I agree with @Smithy that the presenter is engaging. Gave me a nice little insomnia distraction last night and my comments cast no shame on anyone who picked up some good ideas. I was very impressed at the multiple ovens and vast counter space in that kitchen though I don’t see much genius, just hacks, which aren’t a good thing in my book. With respect to measuring vanilla extract into the cap, my vanilla isn’t the same brand and the cap barely holds less than 3/4 tsp. Close but no cigar. More importantly, I prefer to keep the cap and bottle threads clean to maintain the best seal. I learned to save butter wrappers for greasing pans from my mom and assumed everyone did the same. Maybe she was more of a genius than I realized - she thought box graters were unsafe and always used her Mouli julienne to grate cheese so I bought one for my first kitchen as well. I don’t care for Rice Crispy Treats but I will wash an extra bowl any day instead of trying to awkwardly mix something in a baking pan. As someone who has a tiny freezer compartment in my fridge and views all bags of chips as a single serving, the business of storing bags of snacks in the freezer went over my head. Bagged popcorn already has zero appeal and eating it cold sounds atrocious. Fresh, hot popcorn for me! The whole s’mores thing was odd. Anyone who wants eat s’mores with a fork is missing the point and the idea of kids stabbing a flaming poker with molten marshmallows into a a tiny plastic bag of cookies is frightening. I like batch cocktails and her “freezer door Old Fashioned” is OK but generally, you want to account for dilution by adding a measured amount of water if you want to batch freezer cocktails. I didn’t realize that hard taco shells were still a thing. I guess the muffin tins could be handy but I would never dirty an extra one to hold the sour cream, hot sauce, etc that were already in their own containers. Did I miss some serious genius?

Thank you @paulraphael! This may be the easiest answer for me. Will try this with my next batch of chocolate.

Well, let me enlighten you! To quote a favorite movie line: My mind has been expanded! Oh my goodness, this is good stuff. Here's a preview. The place, Shwe Myine Thu, is only a couple of miles away from my current camping spot. Given the high recommendations of @Shelby and @patti , how could I not go out to get some tea leaf salad to try? I bundled up -- for a Texas norther, that is, not for Minnesota -- and drove over. The outside has picture menus of various dishes they offer, though I didn't see tea leaf salad listed. Inside, the place was clean and quiet. I ordered my salad and had a lot of time to enjoy the artwork and other picture menus. At some point I realized that I was looking through an interior window at an attached Burmese market -- not the Asian market on the east side, but another one attached at the west side. The entrance is so far from the restaurant that the place must be huge! I did not go over there. I already have Condiment Creep problems. However, I couldn't resist this packaged mix in the restaurant: The description / ingredients were posted below the stack of containers: I asked about what to do with it, and was told that it's a good addition to rice. I think she said to fry it first, although the ingredient list suggests it's already been friend once. What the heck. It was only $5. I have now added it to my pantry goods, and will be pleased to get recommendations for use. Eventually my lunch was ready. The young woman behind the counter was very apologetic for the wait, and said it's always best to call ahead. I really didn't mind; I'd been enjoying looking around and even watching some of the activity in the attached market that I was resolutely avoiding. So, here's what I opened when I got home: See the garlic cloves and little chiles there in the corner? I've saved them for later. I didn't think the salad needed any help. One of you who knows about tea leaf salad can tell me how I should have used them. If flavors could be drop-dead gorgeous, this would fit the bill! Crunchy. Very crunchy. A llttle tart, a little spicy heat, a LOT of flavor. I think I can identify some lime juice and fish sauce, but I'm not sure what else is there. I'm not sure what-all is in it. Fried peanuts are easily identifiable. There's something very finely sliced that might be cabbage of some variety. Tomatoes, of course. Some other crunchy things too. What is this green thing? It's very crunchy, and has some heat. Wuf. This is wonderful! I'm glad I followed pattie's and Shelby's recommendation! It was only $8, and I'll be getting 2 meals out of it. The gentleman you can see sitting with his back to me suggested I eat this over rice. Maybe so, but I ate it straight this first time around. If you're ever in Amarillo, I recommend you look these folks up: @patti. @Shelby, and anyone else who has a recipe for tea leaf salad, please share it. I've been looking online and the recipes are all over the place as far as procedures and ingredients.

Find yourself in a restaurant in China with a teapot but no cup 🍵? Or with a bottle of beer 🍺 or wine 🍷 but no glass, a surprisingly common occurrence? Fear not. All you have to do is ask for a 杯子 (bēi zi). This is a catch-all word which means both cup or glass. But, as ever, watch that flat tone on the first syllable. If you're careless and use a falling tone, you'll say 被子 (bèi zi) and the server will think you are tired or feeling cold. You've asked for a quilt! This is probably more avoidable if you ask for a 茶杯 (chá bēi), teacup for your tea or in the case of a beer or wine etc ask for a 玻璃杯 (bō li bēi) or drinking glass. 🍷 🍷

Yup

That is one of the few "hacks" that I have tried - it is definitly easier on the old arthritic wrists than the convential way. That being said - one of my husband's contributions to my cooking is that he is The Grater of the Cheese. He doesn't have hand or wrist issues, so is happy to comply!

I'm in Amarillo, Texas -- the panhandle part. This is turning out to be a good stopping point, and I'm glad I've had a few extra days here.

I've never tried the box grater on its side, either. I'll have to try that and see what I think! It does make sense.

I haven't heard of tea leaf salad either! Guess I need to Google!

for fun, I like to use (Pepperidge Farm) puff pastry - sold in a frozen roll-up. takes a little coaxing to keep it from sliding down the pan on pre-bake, but makes for whimsical presentation

Amazing hacks. I've saved the website for future use (I'm at the beach right now but will need this when I get home). Very clever!

Whereabouts are you, @Smithy?

I checked my lemon extract, almond extract, and liquid smoke ... all three caps held the same amount, just a skosh below the lip of my teaspoon measure. And if I'm not mistaken, they looked exactly like the measurement in the video.

I had a look at my vanilla and the top is not conducive to measuring 1 teaspoon. I have trouble with plastics not drying in the dishwasher so will try the towel trick next time I run a load. And, I'm embarrassed to say that I have never thought of putting the box grater on it's side. Makes perfect sense, so thanks @Shel_B for posting this.