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  1. Lilija

    Coke Recipe

    I'm not really at liberty to talk much about it, as I work in a lab, but our current project is sweeteners. Yes, in a professional laboratory setting, I have tested HFCS and pure sucrose syrup in a blind taste test, along with hundreds of other sweeteners, both natural and artificial, and yes there is an ENORMOUS difference between just those two. If they tasted the same, I would probably be out of work.
  2. Oooh! I just like the "butter" salt. I really really like the "butter" salt...
  3. Lilija

    Cheddar Fondue

    What a great idea! That looks nearly the same as my own recipe, but sub in hard cider for the wine, and a few tablespoons of concentrated apple juice for the whiskey...now you have my gears turning, what if I subbed in the whiskey for the apple juice concentrate? That could be incredible.... It's like..all my favorite things in the universe, all melted together. As far as all the other replies, everything here sounds totally spot on. I don't think I could get every single suggestion on my table, but if this goes over well, it could potentially become a 'thing' and...all these ideas are go
  4. Lilija

    Cheddar Fondue

    Oh, those all sound good! Pears, roasted potatoes, artichoke hearts, and mushrooms would all really round things out. I might even have some duck fat in the freezer left over from the holidays. I can't believe I didn't think of potatoes, of all things.
  5. Lilija

    Cheddar Fondue

    I'm having a small, informal gathering tomorrow night, and due to the snow, I can't get a solid number of people that are coming over, somewhere between 8 and 14, so I figured what better way to feed a varying number of people stumbling in at all hours of the evening. Everyone's bringing different beers to try, so I figured a uniting sort of meal that would go with almost any beer would be a cheddar/hard cider fondue. Here's what I have for dippers already: An assortment of breads, I'll see what looks good at the bakery tomorrow, but probably sourdough, pumpernickel, and maybe something cru
  6. This is a great topic! My son is 12, and when he was a toddler, I had fantasies of formal cooking lessons, in the kitchen, scheduled "cook with the kid" days, small bowls and aprons, and all that. I love looking back on how silly I was, as a new parent. I really like your method of payment, it's so organic, and it really works on many levels. We use monetary motivation for my son in many other ways, and it's great to teach the concept of working for your dollars. I suppose external motivations got my own kid in the kitchen, too. The boy loves food. He wakes up in the morning thinking abo
  7. We have a giant Keurig machine, and about 20 different kinds of the little tubs. I can't take pictures, because I work in a lab, but it's a sprawling monster that takes up half the break lobby. I generally avoid it, since I'm not there 9-5, and have coffee at home.
  8. Is this the place where I can talk about Taco Bell hot sauce? Because the lovely folks always give us too much, and I bring it home and store the packets in my pantry. I use them on many things, including my own homemade bean burritos, various breakfast dishes, grilled cheese, arroz con pollo... No, the bottled taco sauce from the grocery store doesn't cut it, either. That was my first attempt at solving this issue. The second best taco sauce is La Victoria Salsa Brava, Hot.
  9. I love my Ninja so much, I don't even put away the motor thingy anymore. I use it for all blending and food processor chopping tasks. Good stuff. It makes the loveliest foamy hot chocolate. It makes the loveliest salsa. I use the small canister more than the larger pitcher. I make a fast salad dressing in it with a few tablespoons of oil and vinegar, and some seasonings. Everything about this little machine is awesome. I got it as a gift last year, and it's so great. Mine has two each of the pitcher, and the small canister, and 2 blade assemblies for each size. Edit: The blade can als
  10. I use yellow to make dal, a lot. They can sub in for lentils, for various things, if you don't mind the different texture, they're thicker and more porridgy. My husband has a weird food quirk where he dislikes that particular split pea color green, (and guacamole) so, when I make it at home, I use yellow grudgingly. I prefer green, they seem sweeter, maybe. Green is the best for soup, in my opinion. Maybe it's just because I don't use them at home as much as I'd like.
  11. Lilija


    If you like chili, you could put cubes of pumpkin in your favorite chili recipe. I make one with all black beans, cocoa powder, and diced pumpkin standing in for the meat (or other winter squash, or sweet potatoes)
  12. We usually quit... ok, well, sometimes we like to cut back on- eh, that's a lie. I went four days without drinking once, and ate a turkey hot dog. That must count for something.
  13. I was gifted the pumpkin spice. I thought it was nice, but a bit sweet. We wound up using some of it in coffee, then making a pitcher of shots out of it, for a drinking game. We mixed it with complimentary flavors, cinnamon, vanilla, and hazelnut liqueurs, and dark rum as I recall. It was a nice autumn night party shooter.
  14. Party plans have been canceled, we decided not to drive the hour to hang out with boring family, stay at home, and be boring in our own happy way, drinking the Christmas-gift booze, and eating the way we like to eat. We can't settle on any one cuisine. Dim Sum, Japanese nibbles, maybe stuffed tofu, spring rolls, dumplings of some sort. We're going to the huge Asian superstore tomorrow morning, with no real list, just a few ideas, and an open mind. I want Spam musubi(!!) and umeboshi. He wants chirashizushi. I want a soup of some sort, and maybe some chicken wings or chicken karage. It's j
  15. There's always ham! Ham is a crowd pleaser, easy to get, and can be dressed up or down, as your group requires.
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