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Everything posted by lindag
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Wow! That's some beautiful corned beef (and everything else).
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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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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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@Darienne, 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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@mgaretz Can you post your recipe again for Cabbage Soup? I can't seem to find the original thread and @Darienneis looking for it.
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Had to look that one up.
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@dtremit 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 Instant Vortex They did not like the Ninja (I can PM you the results if you'd like.-)
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@Kim Shook Will do.
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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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Wow! What great bunch of delicious-looking dishes!
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Beautiful!
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Seems like it would be more appropriate to call it a 'roughie' since it translates into roughage.
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I made Calrose rice yesterday for a Mexican style casserole. This morning I had some of the rice for breakfast with just the addition of Melinda's Peri Peri sauce. Good.
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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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He's strikes me as the kind of guy who's always thinking he's the smartest person in the room.
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Kind of a smug little bastard, eh?
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Baking with Myhrvold's "Modernist Bread: The Art and Science"
lindag replied to a topic in Pastry & Baking
I want one! -
Absurdly, stupidly basic cooking questions (Part 2)
lindag replied to a topic in Food Traditions & Culture
Ooh! I like that idea a lot. -
Absurdly, stupidly basic cooking questions (Part 2)
lindag replied to a topic in Food Traditions & Culture
Yes. They are addictive. Spicy and tart. -
Absurdly, stupidly basic cooking questions (Part 2)
lindag replied to a topic in Food Traditions & Culture
Someone here at eG put me on to these; it may have been @JoNorvelleWalker or it may have been @Shelby.