lindag

Close Time Sous vide: 4 to 6 hours; active cooking time: 30 minutes Yield Serves 4 Sous Vide Temperature 191°F/88°C Ingredients 2 pounds beets, trimmed 3 tablespoons extra-virgin olive oil 2 tablespoons sherry vinegar 8 sprigs fresh thyme Salt and pepper 2 tablespoons minced fresh chives

Stunning!

I got this handy item (eG-friendly Amazon.com link) a few days ago to help me move groceries s from car to kitchen and to aid me in c leaning out a ab couple of big closets. Makes such chores much easier.

I make it the same as you would with the spinach.

Remembering how much I used to enjoy this salad I don't know why I haven't made it in years. It'[s on the menu now for this week!

I came across this recipe from Ina Garten Ginger carrot soup

Watching an older Top Chef yesterday I was stunned to see Carrot Soup the big winner in competition with 14 chefs. I've never eaten this. Anyone have a really killer recipe?

It seems like it would work if the peppers were packed pretty tightly.

Yes! I remember that small from childhood when Mom sent me to the root cellar to get potatoes and when I shoved my into the bag I gagged.

sure. They are going to notify me when back in stock, I will let you know.

After checking this out I decided it looks like the perfect knife for me. And, it's now back in stock! Update: woops., the 90mm is still out of stock.

While was shopping for knives I was somewhat surprised to see that both ATK and Food and Wine had top-rated the Global brand. I have own a couple but was not impressed, plus, I really dislike the handles.

What an amazing transformation!

Looking for a very nice sweet and a dry. Anything you'd like to recommend?

I bought a bag of pickling cucumbers (for eating), is there a preferred way to store them so they don't go slimy?