Here's how to get it to work, but you need the Pinterest bookmarklet, which you can get at Pinterest under About - Pin It Button - Goodies (top one - drag it to your favorites bar). This does not work with the PinIt button that appears next to recipes...not that I've been able to do anyway; the box comes up blank.
Highlight the text you want to have as the description, then click the Pin It Bookmarklet (that you installed) and save as usual.
Good luck!
I'm with those in the bubble-water category. I'm a big drinker of club soda and seltzer water, so my soda stream gets a workout fizzing up my water. I haven't tried making the fruit-flavored simple syrups, but I do sometimes use the water flavors that soda stream sells and when those aren't around, I just use a wedge of lemon, lime or whatever. I love not having to lug bottles of Pellegrino, Perrier and Club Soda home from the store and then out to the recycle bin.
What a great question...I am packing for a move and I'm finding things that I didn't even remember I had. Unfortunately the house has a smaller kitchen than my current apartment, so we'll see what happens with this stuff. If I store it in the basement, I'll just forget about it again, but I'm dreading the smaller kitchen. A food chopper (like the slap chop but generic) still in the box, pasta portioners (plastic thingies with holes for different portion sizes - a good idea, but I never use them!), juicer - I used it often at one point but had to put it away for space reasons...maybe I will use it again if the tree in my new front yard gives good apples.
Take the stairs at least once a day either at home (4 floors) or at work (5 floors), make two new recipes a month out of my cookbook collection, and buy a house.
Went to my sister's annual fondue party.
Salad course with a lovely raspberry dressing
Cheese course: spinach/artichoke and cheddar herb served with dippers of bread, broccoli, celery, carrots, apples, cauliflower
Entree course: oil with a tempura batter and a court bouillon with dippers of par-cooked veggies (asparagus, broc, fingerling potatoes, cauliflower, mushrooms, onion rings), lobster, scallops, shrimp, chicken, and steak.
Chocolate course: a turtle chocolate (choc, caramel, pecans, rum) and a peanut butter chocolate with dippers of pound cake, strawberries, pineapple, apples, coconut macaroons, shortbread, graham crackers, bananas, cheesecake, and marshmallows
It's a lot of fun and everyone can eat the things they like. And she's always got so much food left over that she has great fixings for omelets and stir fries on New Years Day.
First food today was lunch: a toasted ham and cheese sandwich. For dinner I made homemade tomato soup. They were both supposed to be made for lunch, but I couldn't get up the energy to do the soup earlier in the day :)
A knife set - nothing fancy, but oh-so-needed
Ellie Krieger's Comfort Food Fix
So much chocolate that I won't run out of my afternoon fix for a very long time: Godiva, Ghiradelli, Lindor, Russell Stover - I must really talk about chocolate a lot for everyone to give me some along with my other gifts
Countertop Egg Cooker - THAT should be interesting, but I'll try it out!
A recipe-a-day calendar (a yearly tradition in my stocking)
And my favorite: a countertop convection/toaster oven - Cooking for One is going to be so much easier this year since I won't have to heat up the whole place when I want to bake or broil something
Usually chao ga (Vietnamese chicken/rice porridge), but sometimes pho. If I'm feeling so awful that only quick and canned will do, then it's Homestyle Chicken Noodle in the red can. I used to prefer the traditional red can chicken noodle, but my brother-in-law dropped off Homestyle Chicken Noodle one time by accident after I'd had surgery and couldn't drive. It's been my quick comfort soup ever since.
My sister prepares our meal with her favors since she's the host. Mashed potatoes, gravy and salad from scratch, green bean casserole recipe from the fried onion can and stuffin from a can. She does cranberries both ways since we wouldn't want a fight to break out.
My sister hosts and insists on doing most of it herself because she likes things her way. I'm not complaining though! I pick up my favorite olives from a Lund's or Byerly's olive bar along with a couple of pies as my contributions and I get to enjoy Alton's turkey recipe, the traditional mushy green bean casserole, a yummy strawberry and candied nut salad from Cooking Light, and garlic mashed potatoes to name a few of the items on the table. Topping it off, compliments of my Vietnamese mother, we have egg rolls and goi ga (chicken & cabbage salad). I love Thanksgiving.
Zucchini, squash, cucumbers (and I love cucumbers!) My CSA box has been filled with these for the last month or maybe more. I'm freezing everything I can in this week's box because I'm just all zuchhini'd and squash'd out and still have stuff that I made from last week's box.
I've lived with one, my boyfriend-then-fiance at the time. He cooked meals at home. Not always delicious, but they were always around. When I worked days and he worked nights, there was always something homemade waiting for me when I got home from work. Sometimes it was a new recipe he was trying, sometimes it was just something one of us was craving, sometimes it was a creation from whatever was in the fridge and pantry. Needless to say, I gained a lot of weight in that relationship. I've also lived with restaurant cooks and kitchen managers as boyfriends or roommates - all who I lived with cooked at home and usually preferred that over going out to eat.
@dbcurrie: "Nowadays, I watch FN for the entertainment, and if I learn something useful, it's a bonus." I totally agree with that. My pick is Emeril. I used to enjoy watching him. Then I got sick of the bams and the oohs and ahhs when he said garlic. It's garlic, people. Just because Emeril said it doesn't mean you need to go nuts in your seat.
My current stove has a drawer on the bottom so that's where I store large baking sheets and pot lids. In my last place, I had a gas stove with a broiler on the bottom. I kept a plastic box in the cabinet with the pots and corralled the lids in that. But the cabinet was in the corner and the box kept things from working their way into the dark corner where I could only reach it with by making a kid crawl in with a flashlight. (Not kidding - the door was really narrow because the landlord MacGyvered a dishwasher into a space that really wasn't big enough for a dishwasher and the existing cabinetry. Larger pots had to be stored elsewhere since they wouldn't fit through the door opening.)
Thanks @dbcurrie! I'll let you know how it turns out
@dbcurrie or anyone who cares to answer - I haven't made bread in many years and never in a dutch oven. Do you think I could halve the BOTD Dutch Oven White Bread to fit in my 3 qt? I don't mind having smaller slices of bread - I figure that's better than bread going to waste because I don't eat a loaf fast enough. Thanks!
I second the Turtle Bread rec - I used to live near the one in South Mpls and walked down there often on Sunday mornings with my newspaper.
I work near the Gov't Center but I work noon to 10 and most skyway places are closed when I take my dinner break. On Mondays during lunch hours, Black Bamboo (street level Accenture building) does $1 per scoop of food. Some is good, some is just okay. They also have good drink specials for happy hour both in the restaurant and on the patio. I like D. Brian's Deli (TCF Building I think.) They have other locations in the city - most in office buildings from what I can tell. I hear good things about Lou Ann's (street level Thrivent building). If I think of anything else, I'll let you know! I can't wait to switch back to day shift in the fall so I can get to know the skyway system better.
@Traveller - I'm in the western 'burbs and would join you anytime! I've only had some really disgusting Pad Thai and would love to try some good Thai food. I've never had Tibetan food but I'm game. As for Pho - my mom is Vietnamese so I love trying other people's Pho and comparing. My friends and family aren't really into non-chains and since I would rather try new places WITH someone so we can order lots and trade dishes, I don't get to new places often.
I prefer regular Coke but I will drink the following in diet: Diet Cherry 7UP, Diet Dr. Pepper, Diet Ruby Splash Sierra Mist. I don't like the aspartame taste of diet, so I need other flavors to mask it as much as possible. Mostly I drink club soda or other fizzy waters since I've figured out that I'm not necessarily craving the taste of soda...I'm craving the carbonation. It seems more satisfying to me than flat water.
I love Milk Duds, Dots or Junior Mints with a Coke in the movies. I would smuggle that stuff in but I don't usually plan in advance so I buy it from the concession stand. My favorite place to see movies is our local Cinema Grill. (They make a pretty good pizza!) When I'm there, I wouldn't think of smuggling food in since I don't usually buy the snacks, just dinner.
@bludab - they have the ingredients to make the french silk pie blizzard. You just have to ask for it. (My brother in law owns one and I asked him specifically about that one because I sometimes crave it. I've found some people don't make it right since it's not on the regular menu though.) My usual order is a banana split Blizzard. During the summer, my department declares DQ Emergencies and we send someone out for 6 or 8 Blizzards depending on how many of are in the office that day. I think we'll have one this week.
Rare to medium rare for me. My brother in law eats his well done. If he sits near me, I line up glass or salt shakers or table tents so he can't see my meat since it disturbs him so much. It disturbs me that he's destoying a piece of meat by having it done well.
My first LC piece was a gift: a 3.5 qt round in Caribbean Blue. Since then I've added mini-dutch oven round crocks in black, one mini oval crock in Kiwi (my salt cellar), a Kiwi (green) grill pan, a Kiwi 5-qt. buffet casserole, a Kiwi spoon rest, white oil & vinegar bottles, a black Marmitout and some baking dishes in kiwi, cobalt and red (most of the small pieces were hand me downs). I have a really small kitchen, so I recently got a chrome shelving unit to display some of my pieces in my dining room when not in use which is why I look for complementary colors to the Caribbean Blue and the Kiwi. I would like to get a yellow piece next.
As many have said, the size you get will depend on your needs. I live alone and my apartment's stove has only one large burner so the 3.5 round is perfect for me and I use the 5-qt buffet as an extra large "skillet" when needed. I've had a hard time matching the colors to other kitchen accessories and sometimes wish that I'd picked red at the beginning (esp since I want the new KA Stand Mixer with glass bowl) but I'm just not a red kind of a gal so I'm happy with my choice of colors. They may not be as versatile but that's why I started getting complementary colors when I find pieces I want at the LC Outlet for a good price.
I too got on the list by going to an outlet store. I would guess I get postcards five or six times a year but I know there are coupons they only hand out in the store. For example, my mom got my sister an LC Outlet gift certificate for Christmas and in the envelope there was a 40% off coupon. We asked where she got it since we didn't get it in the mail. She said she saw a pile by the register and asked for it (they didn't offer it.) On my most recent visit to get some pasta bowls, I got a scratch off coupon for the month of Feb.
My best deal was also unadvertised: the store moved from one side of the outlet mall to the other and on the day I went, everything was 60% off. The manager said she thinks they are able to run more deals in that particular store because they are much busier than other stores. Don't know if there's any truth to that, but I love the deals I get there.
I know Traveller and I are in Minneapolis-St. Paul. Anyone else?
I'm in the western burbs - Plymouth to be exact. Traveller posted that he is in South St. Paul.
Thanks Traveller for getting the ball rolling on this. It's a great idea and one that I've been wishing for. I tried meetup.com to find people to try new places with but the dining out groups are too big and filled up too fast.
Is this really the perfect roast chicken? I'm going with an overwhelming yes for a couple of reasons. It's the simplest roast chicken that's ever come out of my kitchen and as far as fantastic chicken flavor goes—juicy interior and cracklingly crisp skin—it's really spot on, and dare I say perfect. Not overly fancy, but with a chicken that tastes this good, extra add-ins like herbs and aromatics aren't really necessary. More
This salty and sweet bark is super easy to make and more than mildly addictive. Most traditional recipes use semi-sweet chocolate chips, but if you have access to really good dark chocolate, it will take the recipe to the next level. More
Photograph by Robyn Lee Brown sauce: the beloved basic in every Chinese take-out joint in America. But what's in it? It seems like there's a different recipe wherever you look—for example, compare the recipes found at Eat Close to Home, Epicurious, and Rasa Malaysia. Besides the requisite soy sauce and oyster sauce, I found variations including beef broth, corn starch, potato flour, Hoisin sauce, ketchup, and, oh, about five hundred other ingredients. At food blog The Heavy Table, Kelly Hailstone tries to find out what brown sauce is made of by calling local Chinese restaurants, but finds no answers. Even her own mother, a native of Hong Kong, wouldn't tell her. I'm not really looking for the authentic stuff... More
I was browsing the summer reading picks on NPR and came across these two food memoirs. I read the excerpts and they seem interesting. Has anyone else read them? Any recommendations out there? What's on your food related summer reading... More
I don't usually go outside of the major food websites for recipes but I hear from friends that there are a bunch of food blogs out there that offer innovative recipes and they are frequently updated. Does anyone have any... More
I love food books. Like Kitchen Confidential, Heat, White Slave... What are some of yours?... More
I feel like it's been a while since we've had a little SE-user roll call. I'm always interested in who's out there asking, answering, and commenting. So, who are you? What are you all about? I'll start: I'm 24, working... More
Are the All Clad pots and pans worth the expense when compared to the Calphalon stainless sets?... More
PS - I tested in IE and Chrome, not FF...sorry