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Holy cow, @Rurban24, and I thought I had a growing pile of cookbooks! 🤣 I have fewer than 10% of your titles. There are some great people here, you'll soon make fast friends. Welcome.
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Great fun, thanks!
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@Smithy, I was looking for cabbage last night, to put in a casserole of tomato chutney (made with dehydrated tomatoes, apple, raisins, etc) with thin slices of russet potatoes, onions, and cheese. Not finding any cabbage, I sliced up half an iceberg. Which worked really well!
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Ooh, lovely photos. I love going on vacation with you! Could you please say a little about that is-it-quiche-with-avocado?
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EatYourBooks.com: search your own cookbooks for recipes online
TdeV replied to a topic in Cookbooks & References
Clearly, what Eat Your Books need is a full text search. 😡 -
EatYourBooks.com: search your own cookbooks for recipes online
TdeV replied to a topic in Cookbooks & References
Ah, thanks @nickrey and @blue_dolphin, but it's specifically skinless, boneless that I'm interested in finding. Flipping through the cookbook, there are many "skinless boneless" recipes. I have two cookbooks about chicken sitting on my livingroom table, both with abysmal indeces. This is, of course, my main issue with OTHER PEOPLE'S data categorizations. 🙄 -
EatYourBooks.com: search your own cookbooks for recipes online
TdeV replied to a topic in Cookbooks & References
I added Diana Henry's 155931 "Bird in the Hand" and asked for skinless boneless chicken and got 0 results. What am I doing wrong, please? -
My shears (same as @rotuts') came with an instruction booklet for a knife, not the shears. What are the two prongs on the end used for?
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@billyhill, I can't remember if you engage in food dehydrating? Lately, I have been pulling semi-dehydrated stuff out of my freezer; the process of having dehydrated food has also semi-prepared it. I would think this would be a great advantage for bulk cooking.
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I think Alex is referencing this:
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Dear Amy, you sound charming. 🙂 I'm soooo looking forward to hearing some of your stories. Welcome!
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@lemniscate, six months ago (or so), something happened to my Joule and the red foot warped. I wrote to support and they arranged to send me a new foot, entirely free of charge. I have two Joules. Previously, one of them malfunctioned and Chefsteps sent me an entirely new Joule. So, definitely worth contacting support! All of my other malfunctions have been corrected by deep cleaning (which I've done infrequently). I'm a satisfied customer for sure.
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@blue_dolphin, I want a Pffft! emoticon.
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@Shel_B and @Alex, could you please describe the volumes and method for brûléed mustard? This sounds intriguing!