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    Oakland, CA
  1. Ok I just did some searching and it looks like those thermos are in the range of $1500-$3000. That will be a REALLY REALLY long con over here Do you have an opinion on this? http://www.kuchef.com.au/product-categories/multi-cookers/thermo-cook.html%C2'> $350? Still a pretty hefty investment but it does look versatile. But at this point, for now, I just have to see how my PC goes and here's hoping it scratches any itch I have for fancy kitchen equipment!
  2. Interesting! Those sound pricey. We just sold our baby food maker which was a cooking food processor too ($100), but probably not what you're thinking of. Took a while to convince my husband that a PC was worth it so the thermomix may need to be a long con. But you have planted a seed!
  3. Why do you think I want a pressure cooker?! I'm ecstatic at the idea of making quick work of long meals.
  4. This is late, but I had so much sympathy for your braising troubles I wanted to comment. A few years ago, I too became interested in stews and braises, and yet following the recipes left me with tough and stringy meat. What I do now, instead, is completely ignore temperatures, and just make sure the pot is always at a low simmer. If it is completely still, it's too cold, and if it's boiling, it's too hot. My hunch is that so few ovens are calibrated that using oven temperatures can lead you astray! Or maybe that's just me. Anyway, I'm just a home cook so advanced cooks may have reasoned disagreement, but changing my practice here worked like a charm for me. I usually do braise-y things on the stovetop, but this "method" also works for the oven, if you're willing to be a bit hands-on. Also relatedly, my go-to recipe for pasta sauce involves pork spare ribs (along with sausage and beef chuck). I brown them, and then braise everything for 2-3 hours. It never takes 2 days (!). They are not falling off the bone--they are tender but also have some resistence--which is how I like them. I have ordered a pressure cooker (just yesterday) and am super excited--that's how I stumbled on this thread. I can't wait to try out all the things that take me hours a day. I have twin babies so no time for the old ways!
  5. I would like to second the request for suggestions for ground lamb! We got several pounds of ground lamb in our meat CSA delivery this month. My hubby did not like lamb burgers (I guess they tasted too strongly of lamb for him?), so I need another option. Thanks in advance for any ideas. (I'm not big on some of the more traditional lamb pairings either, like yogurt or curry, so maybe we are just a lost cause.)
  6. randomwalk

    Pot Roast Recipe?

    I just tried the google search for this, but I'm not sure that this recipe's still out there. Anyone have a copy? Much appreciated! Margo
  7. yes......see http://www.yesbutnobutyes.com/archives/200...adbury_cre.html ← although, this is more current info from their website, lol. Why has the size of the egg changed? As the world's largest confectionery company, Cadbury Schweppes is committed to developing great-tasting products that consumers love. Since people's preferences vary from market to market, so do our products. This is reflected in the broad variety of sizes and flavors of products that we offer our consumers worldwide. If you're eating a Cadbury Crème Egg in the UK or Canada - nothing has changed, they're the same size as ever. However, in the United States, our business partner, Hershey, elected to reduce the size of the crème egg. Cadbury Eggs remain a consumer favorite and continue to be an excellent value. We apologize for any confusion or misleading information. ( http://www.cadburyschweppes.com/EN/Brands/...et_cremeegg.htm )
  8. yes......see http://www.yesbutnobutyes.com/archives/200...adbury_cre.html
  9. i'm not sure this is exactly the same, but it really bugs me nonetheless!! Haagen Dazs (vanilla, at least) says on the carton that it contains 4 servings. Actually, it contains **barely more** than 3 servings. 25% is missing!! I know there's some law that says they can be wrong in their estimates by up to some percentage, but they are seriously taking advantage. It's bad enough that it's $4 (or more) for 4 servings, but now it's an obscene price for 3 servings! (This was one of those harsh, harsh discoveries I made after buying a kitchen scale and weighing my desserts.)
  10. i agree!! (french toast being my all-time favorite breakfast). even more decadent: replace some portion (larger is more decadent) of the milk with CREAM. omg it's heaven. (cooked in cast iron, of course....)
  11. you've got me persuaded to get sick!!!
  12. YES!!! My worst nightmare (that actually does trouble me...i guess i have anxiety issues ? lol) is being stuck on a desert island with nothing to eat but white bread and mayo. the smell alone of mayo somewhere in the same room with me is enough to make me leave the room. (oddly enough, it is my best friend's fantasy that i get stuck in that situation. i guess she's really sick of dealing with my picky eating.) hate ketchup, mustard, relish, etc. most salad dressings, especially creamy ones. i hate (see above, nightmare) sandwich bread. it smells and tastes really artificial and gross to me, whether or not it is. i loooove good crusty bakery bread, although not all bakery bread is good crusty bread. this means that i hate sandwiches (except ones i make myself from good bread) which is *very* embarrassing in social situations. think of all the times where all there is to eat is sandwiches?? thank your lucky stars you like them!! (i also always have to order hamburgers/hot dogs without the bun--again, embarrassing--thank your stars you don't have this problem, if you are most people.) also, eggplant, zuchini, really any kind of squash, all gross me out. bananas. any dried fruit--raisins, dried apricots. and a million other things i just can't think of right now! but, like many many others, i came to LOVE olives after hating them for many many years.
  13. OR! get a lodge that IS enamel coated. I got this one, http://www.amazon.com/Lodge-Enamel-Cast-Ir...=pd_sim_k_img_5 which is $50. I've heard (but cannot confirm) that these have 2 layers of porcelain as opposed to 4, but I have this item and it works like a dream. And, being a starving graduate student, there's no way I'd pony up for le creuset!! I also got this one http://www.amazon.com/Lodge-Enamel-Quart-D...=pd_sim_k_img_5 for $28 (3qt). The prices vary on all of the colors, but they are a fabulous deal. I also plan to get http://www.amazon.com/Lodge-Enamel-Covered...=pd_sim_k_img_1 but have to save up again : ( (lol)
  14. i did a quick search and found a link to this http://www.taunton.com/finecooking/article...spx?ac=ts&ra=fp and it looks like you can get a free trial to access the article, which (if http://www.mollystevenscooks.com/reviews.php is not misleading) includes the recipe. sorry i couldn't be more help-- margo
  15. randomwalk


    i know i'm a little late to the party, but i would love it if someone could explain this to me? i know it's very common to reduce to concentrate flavors. so, what's the deal here? ; )
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