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Posts posted by lindag
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Mine is KAF's recipe for American Irish Soda Bread.
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Is the yellow chartreuse used just for color or is it really needed?
Not sure I'll be able to source it around here.
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EverythingKitchens.com is having a Breville sale.
Check it out.
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For the first time that I can remember Corned Beef is still available after the holiday. In the past, when the day was over all the CB was gone until the next year. I wanted a flat cut but that was sold out before the 17th so had to to do with a point cut. Now they have more of the flat. (No longer on sale though.)
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Last night's dinner was Ham and Bean Soup made in the crockpot, along with some homemade bread.
Perfect meal for a chilly and wet spring evening.
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I've been reading about this ingredient this morning and it sound amazing.
Have any of you eG-ers tried It yet?
https://www.seriouseats.com/shio-koji-marinade-recipe#toc-what-is-shio-koji
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On 3/13/2024 at 6:51 AM, Maison Rustique said:
I was another who had a mother who didn't like help in the kitchen, so if I ever learned anything about cooking from her, it was merely by observing from afar. I married at 18 and my poor ex-husband suffered through a few horrid meals (Hamburger Helper!!!) before someone gifted me a BH&G cookbook. And thankfully, we lived near enough to both families to go home for plenty of meals often.
The BHG cookbooks were a godsend for me, basically teaching me how to cook as a beginner.
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I wanted nothing to do with anything happening in the kitchen as I grew up and my mother allowed it, only making me set the table or peel potatoes and, of course, wash the dishes.
As a result, I knew nothing when I moved into my first apartment.
I remember calling my friend's mom to ask how to make mashed potatoes.
That was for the first meal I ever made to go with a meatloaf. I'm sure it was dreadful but it made me proud. After that I ready to learn.
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Re: The cabbage soup recipe:
I didn't make mine in the IP but it's every bit as good in the slow cooker or Dutch Oven.
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Had to look that one up.
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I just wanted to add that the AF that I own is a Ninja Speedi. It works fine for me but I mostly cook for one.
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FwIW, America's Test Kitchen rated this one #1
They did not like the Ninja (I can PM you the results if you'd like.-)
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I have a lot of countertop kitchen appliances and my cleaning woman comes in she has to move them all to wipe the counters (she's very thorough). I just found these and these which will be helpful for both of us.
Also, these freeze dried herbs eG-friendly Amazon.com link)are really worth buying.
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18 minutes ago, Shelby said:
I'm really far behind posting--not that anyone is dying to see what I eat every night 🤣. My MacBook is SO old and I'm having keyboard problems along with other stuff. I have a brand new one sitting beside me. In it's box. I'm not looking forward to setting up a new one after all of these years. UGH. Anyway, on to the food:
Venison cheeseburger pizza and salad
Potato salad, wings and beans
Blackberry galette for dessert
Ronnie came home with another cheap rotiss. chicken so I was looking for something new and exciting to do lol. Came across buffalo chicken "pizza". Base of blue cheese dressing. Topped with chicken mixed with melted butter and Frank's Hot Wing Sauce, crumbled blue cheese, mozz. cheese and green onions. I told Ronnie not to think of it as pizza.....he seemed to like it. I bet he doesn't ask for it again though lol.
Venison chili cheese dogs
Chicken quesadillas, beans and rice
More wings with Mac and cheese and asparagus. Misfits has had good asparagus for a few weeks.
Had leftover beans so did kind of a huevos rancheros thing with an avocado salad
Haven't made lasagna in a while
Bass piccata with mushrooms and salad
Corned a couple of goose breasts. Did those yesterday SV at 179F for 6 hours. Made for a really good reuben.
Salad and fries to go with
Another galette --blueberry and raspberry. I know I make these a lot but we enjoy them and it's the perfect size for two of us.
Wow! What great bunch of delicious-looking dishes!
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1 hour ago, Smithy said:
I have an unreasonable dislike of the word "smoothie". I'm fine with a "shake" or "blended drink" but for some reason "smoothie" sounds ridiculous, demeaning, childish and loathsome. Would I refuse one if offered? No, but I'd never ask for one.
And yes, I know it's ridiculous of me but the very word turns me right off. Is that the sort of thing you mean?
Seems like it would be more appropriate to call it a 'roughie' since it translates into roughage.
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14 hours ago, btbyrd said:
I have the Taskmasters, the Tojiro shears, and the MAC shears and snips. They're all a bit different. I like the Taskmasters as general use packaging scissors and use the others on (mostly) food. Not that the Taskmasters aren't well suited toward cutting food, but just that they've become the everyday scissors in my kitchen and so often have tape goop or other household dirt on them.
There are two or three other kinds of shears that I'd like to try but I already have too many.
Visitors to my kitchen have noticed that I have a pair of shears in every drawer.
You just can't have too many these days when every products requires slashing to open.
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Never been there but I fell in love with the place while watching "Capote" starting the incomparable Philip Seymour Hoffman (awarded Best Actor for that film.)
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Last night's dinner waws Vegetable Beef Soup, a winter time favorite.
Packed with every vegetable I could think of. Potato, carrot, fennel, cabbage, celery, tomato, beef broth, onion and, of course, the beer; I used a small chuck eye steak.
Lots of herbs.
Speaking of herbs, lately I've been using these.
Fresh herbs are so fragile and short lived.
These Lighthouse herbs are great.
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Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"
in Kitchen Consumer
Posted
Well that's a big PITA.