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kitchenmage

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    http://blog.kitchenmage.com/

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  • Location
    a fog valley off the Columbia River
  1. I can see it being useful for people who need to exclude an ingredient, or want to use things they have on hand. Or people who find prep time useful. For each data bit that is exposed, there is a group of people who will find it interesting. What they will not realize is that the results include a teeny-tiny subset of the recipes online and since it skews corporate, it's not necessarily the most interesting or useful stuff.
  2. Chris, you're my kind of devious!
  3. How about a couple kinds of dip w/precut vegetables? ...or crackers... ...tiny tortillas and a bar of fillings for make your own wraps... ...i second pita, as well.
  4. I think it may be the umbrella drink of knives.
  5. Jim, I know it's a cheap knife, but I was sort of hoping it would give me a feel for the style before I spend real money. Most knives, even the cheap ones, are good fresh out of the package and this one has maybe 30 minutes of use on it. The knives I use all the time are sharpened by someoneElse with stones and things, and a Santoku I use would be, too. But this one hasn't made it that far. It sounds like you have used a Santoku that you like. Care to share what?
  6. Chad, what a great thread. I hope you are still popping in to answer questions. I am planning on upgrading my knives this winter - after I buy a copy of your book and do some other research. In the meantime, however, I hope you can help me with a current quandary. To put it bluntly, what's the deal with Santokus? At the suggestion of a friend, I picked up an inexpensive santuko to try out the style before I sink real money into a new blade. What I ended up with is a Henckels like this from Linens, Socks and OverThere. Yep, I know, cheap as all get out. But this is a test and it will be replac
  7. Susan, I just posted how to cut an epi at my site. Not quite as professional looking as KA's but not too bad.
  8. Amen! I just returned from my last, with any luck, pre-Thanksgiving shopping run which involved everything from Costco to two local farms. (I have five gallons of fresh pressed cider, the world can come to an end and I'll be happy.) Every tomato I have seen today (~18 kinds, and I started counting at the third store) is from Mexico, I'd settle for California which is better than that. Or Canada. Where are all the BC hothouse 'maters? Yes, it's November but I know people who have them in their greenhouses still. The produce in general is abysmal. Do they think that local/organic/small farm MU
  9. Wow! Thanks for taking the time to post all of that. I feel so much better informed. I've heard about Trinacria and the place in Shelton but not the rest of your picks. That's great!
  10. The lunch got postponed but I am still in the market for good food in general so, please, jump in with thoughts. We just moved to Oly and I am just figuring out where anything good is: shopping, restaurants, anything. So far, I have found the co-op for a little shopping, the last day (sigh) of the Tumwater farmer's market, and Lattin's Cider Mill (YUM) but the couple of ventures for a meal out have been less than stellar. Specifics: moderate priced (~10 lunch, ~10-20 dinner, is that moderate?) mostly but a good splurge place or two would be nice, most kinds of food are good (not a sushi fan
  11. tsquare, Yes, really a baker but I'm not the celiac. Pho is a thought, will check for places. Want a laugh? The lunch is with Shauna (aka GlutenFree Girl) and she's as blank on Olympia options as I am. I'll obviously have to come back and tell everyone what we figured out.
  12. I just moved to this part of the state (Oly) and am in desperate need of a good place for lunch this Sunday. Anyone got a favorite nice little cafe? My companion is celiac so we're looking for a restaurant that can pull off a glutenfree meal that involves more than removing the bread from the table. Thoughts?
  13. kicks the thread I just moved to this part of the state (Oly) and am in desperate need of a good place for lunch this Sunday. My date is celiac so we're looking for a restaurant that can pull off a glutenfree meal that involves more than removing the bread from the table. Thoughts?
  14. I leave dough in the fridge 3-4 days at times. Gives it a bit of a tang, maybe a smidge slower to rise, but it's fine.
  15. I am becoming a bit of a blueberry fiend so let me share what I have learned. Prune hard in spring Take off water shoots (on cloudy days) so the berries get light (you can still do this, shove cuttings in a damp, shaded spot and at least some will root) Remove dead twiggy branches that aren't doing anything. Damp roots are a good thing Acid soil is needed - sprinkle coffee grounds on the dirt for a quick fix. I use a dozen cups worth of grounds a day and they all go on my blueberries or rhodies. A friend of mine started caring for hers this spring and you can already see the difference.
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