I finally had to try Hawaiian pizza because the debate on Twitter made me curious. How bad could pineapple–the crux of all the arguments–really be on a pizza? It seemed to me that it would be lighter than most cheesy/garlicky/greasy … Continue reading đź‘Ť Hawaiian Pizza
I finally bought the newer version of the Aroma rice cooker, which has a lot more features and never burns the rice. We do have rice every week, and while I do know how to cook rice on the stove, … Continue reading New Electric Gadgets
I’ve renewed a few essential baking pans. I don’t know why they’re all gold, but that seems to be the new non-stick color: Nordic Ware 9 inch square pan—because the 9 x 13 pan makes more cake or brownies than … Continue reading New Baking Pans
Blog posts for bundles of asparagus wrapped in prosciutto are ubiquitous. Some are roasted until the prosciutto is crispy and some are wrapped at the last minute, after only the asparagus are cooked. I’ve even seen some that have cheese … Continue reading Those Prosciutto Asparagus Bundles—Some Tips
I hope you’re not throwing out that yogurt or sour cream or ricotta, etc. that is only a few days old, just because it seems to have developed a puddle of watery liquid where you last spooned some out. I … Continue reading Weep no More, My . . . Yogurt?
I shared my post for Serinakaker with the only two people left who might remember my grandma’s cookies, my brother and cousin. One remembered and one kinda didn’t, but my cousin has her mother’s recipe box that includes three new … Continue reading Another Contender for Grandma’s Cookies—Buttermilk Cookies
Maybe I’ve mentioned it before, but I’ve been searching for decades for a cookie recipe like the plain, crumbly sugar cookies my paternal grandma always had on hand. I shouldn’t really call them a sugar cookie, because if there was … Continue reading In Search of My Grandma’s Cookies: Serinakaker
I can’t imagine a day in the kitchen without parchment paper Here’s more than you probably want to know about how parchment paper is made from Wikipedia: Modern parchment paper is made by running sheets of paper pulp through a bath of sulfuric … Continue reading My Love Affair with Parchment Paper
Especially when you have to run back and forth to the kitchen to tend to things on the stove—note to self: move the patio door—you can help yourself by having all your grilling items available and organized. I used to … Continue reading Organizing Your Grilling Stuff
If you haven’t run across these videos on your own, check out The Scott Rea Project on YouTube. Whether you want to learn how to butcher a cow—well, that’s too big a job for my kitchen—or how to make a … Continue reading Best Butcher/Chef Videos: The Scott Rea Project
I’ve tried many methods for fried chicken. The ones that use only flour, or the three stage flour–egg–breadcrumb process, or the buttermilk marinade followed by breading, but it seems like the crispness doesn’t hold up for more than a minute … Continue reading Recipe Review: Crispy Fried Chicken
Stevia is finally getting the attention it deserves. Find answers to basic questions about this wonder food here. Why use it? How does it taste? What products are safest? What foods does it work best with? How can you get … Continue reading Re-Blogged: Tips on Using Stevia
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