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Toaster Oven Inquiry
Toaster ovens make toast really badly. If what you want is mostly toast, get a proper toaster that can do the job right.
It's Fall but these loose-"leaf" recipes are outta control
I keep my computer-based recipes in a folder on my harddrive, and print off disposable copies when I need them.
The Definitive Fluffernutter Sandwich
A fluffernutter on good bread sounds kind of nasty. The mushy cotton-wool bread is an integral component of the texture. (That's why it can't be toasted.)
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Recent Comments | Response to Comments
Video: How to Eat a Chicken Wing
I've been eating wings pretty much like this for years. Though I don't always bother taking out the big bone completely - it makes a convenient handle for the wing meat hanging off it.
Toaster Oven Inquiry
Toaster ovens make toast really badly. If what you want is mostly toast, get a proper toaster that can do the job right.
It's Fall but these loose-"leaf" recipes are outta control
I keep my computer-based recipes in a folder on my harddrive, and print off disposable copies when I need them.
The Definitive Fluffernutter Sandwich
A fluffernutter on good bread sounds kind of nasty. The mushy cotton-wool bread is an integral component of the texture. (That's why it can't be toasted.)
The Definitive Fluffernutter Sandwich
Sure, you can make it fancy, and some of the fancy variations are pretty tasty, but... they're not the true Fluffernutter. Which is exactly as described.
I lived on those in college for a while.
Cakespy: Candy Corn Nanaimo Bars
I'm getting sugar shock just looking at that picture!
But I'm sure that, if you're looking for a pure example of The Sweet, this is probably pretty yummy.
Serious Chocolate: Brazilian Brigadeiros
Oh, man, that sounds good. I want. Now.
AHT Poll: What Type of Mustard is Best on a Burger?
None of the above - I want my burgers mustard-free!
Do You Have a Favorite Cheapish Olive Oil?
I picked up a bottle of "Trader Giotto"'s Italian EVOO the other day, and it was very tasty in my salad last night.
A Soggy-Resistant Biscuit May Change Dunking Technology
If you're holding your biscuit/cookie in your hot drink for a minute before you eat it, you're Doing It Wrong.
And this flour/oat/sweet potato object sounds more like an Xtreme Baking stunt (or an edible brick) than something a person would really choose for their dunking pleasure, given a choice.
I think some taste tests are in order, not just a stopwatch demo.
Taste Test: Greek Yogurt
Greek Gods also makes a luscious fig version. Figs + Greek yogurt = yum!
Dinner Tonight: Jacques Pepin's Crusty Chicken with Mushrooms and White Wine
Instead of mushrooms, try apple slices or halved seedless grapes, or diced eggplant. It'll be different, but tasty. (Eggplant will take longer to cook.)
Eat for Eight Bucks: Coq au Two-Buck Chuck
I'm no wine connoisseur, but I can attest from experience to the power of terrible wine to ruin a dish. A really bad jug of cheap-ass industrial red can do horrible (sour, bitter, nasty) things to a stew that no amount of later doctoring can overcome. There's certainly no need to drink the wine you choose to cook with, but I think you should avoid cooking with a wine that's completely undrinkable -- heed that warning from your tastebuds!
That being said -- coq au vin! Dijon! 2 excellent things. (And coq au vin in Dijon -- I had some excellent versions there on a grad-student budget.)
Video: Churning Artisanal Butter in Maine
Indeed, excellent butter! And an interesting look at the process & the maker.
The Nasty Bits: No Mean Feet
I love chicken feet! Like the small end of the wing -- it's all the good nibbly bits. When I get them raw, I generally use them for stock,though, not for frying. Mmmmmm.
French in a Flash: Rustic Roast Duck with New Potatoes, Sugar Snaps, and Spring Onions
Roast duck legs are so simple and so good. I never thought of putting in snap peas like this -- what a nice idea!
Breakfast in Belgium
Those bread sprinkles come in non-chocolate varieties too -- it's a whole product category at The Dutch Epicure shop.
Mixed Review: Crate and Barrel Jalapeño Lemonade vs. Homemade
Gastronomeg - plumade and watermelon lemonade both sound yummy - please do share!
Ed Levine's Serious Diet, Week 75: Can (and Should) I Give Up the Flavored Liquid Habit?
I also like my liquids with flavor, but (1) I don't like really sweet things anymore and (2) I don't like carbonated drinks that much either.
So I drink a lot of home-brewed iced tea. There's lots of flavors to choose from (my current assortment includes black, blackcurrant, mint, and ginger-lemon), and it's dead easy: fill a 2-quart pitcher with tap water, add 4 tea bags (or 4 tsp of loose tea in a filter bag), put it in the fridge for a couple of hours, and you're ready.
Also good: a glass of water with a few squeezes of lemon or lime.
For store-bought alternatives, I highly recommend MetroMint (www.metromint.com) -- good flavors, completely unsweetened. I like their peppermint water and spearmint water best -- very refreshing.
Dinner Tonight: Egg Salad with Fennel
I disagree that egg salad needs crunch -- I think celery is disagreeably watery in an egg salad, though I like it in tuna. and my standard version is closer to deviled eggs with the white chopped into it. This version with fennel sounds pretty good, though. Gonna have to try it!
Hot Dog of the Week: Flo's Hot Dogs
But they're really best when they're grilled/toasted on the outside. Don't know about this steaming thing.
Flo's "relish" sounds really good, though.
A good local hot dog stand is a fine thing!
Egg in Toast: What Do You Call It?
Egg in a hole.
(Toad in the hole, to me, is sausages baked in a popover batter. Very good, but totally different.)
Blogwatch: Gazpacho
My understanding of "traditional" gazpacho is that tomato, bell pepper, and onion are essential, everything else varies by taste and what you have on hand (though I was taught not to put in leafy greens unless I wanted gray soup), and proportions/texture/liquidness are also extremely flexible.
I've got a blender-full chilling in my fridge right now. Yum! I may have to try that avocado garnish.
The Coffee Wars Continue
Dunkin Donuts definitely has sugar-free iced coffee, you just have to be sure to ask for it. (And taste-test when they give it to you, because they will occasionally add sugar out of habit.)
Dinner Tonight: Pork Schnitzel
You can also make excellent schnitzel with turkey or chicken cutlets.
The dill sauce sounds good, but I'd probably use yoghurt rather than sour cream (which I don't much care for).
Cakespy: Candy Corn Nanaimo Bars
looks good to me. Funny I was in Nova Scotia a year or so ago and I tried to find a Nanaimo bar somewhere and didn't see one anywhere! I heard so much about them on the internet and found none. We traveled in the car throughout all of Nova Scotia, except for Louisburg, and saw none. I did find Strawberry Kit Kat bars, and Banana Kit Kat bars but no Nainamo bars.
I adore candy corn though. They look overly sweet but delicious.
Video: How to Eat a Chicken Wing
Hmm...I usually don't have a problem just using my finger and poking out that meat that gets stuck between the two bones.
However, after watching this and reading the comments, I think I may go with pulling the small bone out then proceeding with the eating with the big bone still in.
Video: How to Eat a Chicken Wing
there's a wrong way to eat a chicken wing?
Cakespy: Candy Corn Nanaimo Bars
I'm from Nanaimo & I remember my Nana teaching me how to make Nanaimo Bars wayyy back when I was a tyke. It's a rare day when I make these, they're just too sweet for me but a nice reminder of home.
This version just cracks me up. I never even tasted candy corn until I moved to the US a few years ago. Yuck!
Video: How to Eat a Chicken Wing
For me, the fun of eating wings is the gnawing around! And trust me, I get all the meat out.
Video: How to Eat a Chicken Wing
I have my own technique. I push the middle section of meat up and bite it out, then rip the wing at one end to unfold it with the "hinge" at one end. Then eat the meat off of each bone. No cartilage consumption (blech) and I get all the meat off the bone.
Cakespy: Candy Corn Nanaimo Bars
Never mind those naysayers!!! Candy corn is fabulous (I am addicted!!!) and your photos are adorable!!!!! I am going to try your recipe and I bet everyone will love it! Thank you for being so clever!!
It's Fall but these loose-"leaf" recipes are outta control
@mepolo: "there are binders with a clear sleeve on the front where you could slip a picture in the front to decorate it..." Yep, exactly. The binder has a clear sleeve on each side that you can slide stuff into, plus it's wipe-able. Any office supply store has them. In fact, this little thread made me go thru my binder again this weekend & tidy it up, so thanks! :)
Video: How to Eat a Chicken Wing
nice technique! but that's kinda like the infomercials where they make the conventional technique look impossible. like the woman who can't fry an egg without making a huge mess or using a ton of oil. i eat chicken wings without this technique and I don't leave all that meat on the bone.
Video: How to Eat a Chicken Wing
I've eaten wings like this for years. I usually just pinch the cartilage to separate it from the bones and use it as a handle to dip in blue cheese or hotsauce, then just bite the meat off and toss the cartilage bits. Quicker than eating other ways and much easier to dip. Sometimes the big bone doesn't always come out, so its almost like a drumette at that point.
Video: How to Eat a Chicken Wing
this is a great idea if you don't mind spending a full minute mashing the chicken between your fingers before you eat it. i'll stick with taking bites off the bone.
Video: How to Eat a Chicken Wing
I've do that for the little bone (yank it out). Not sure why you need to take the big bone out (Since he doesn't go to the trouble of de-boning the drummette portion of the wing).
Video: How to Eat a Chicken Wing
If you need a lesson you should not be eating chicken wings. I hope he doesn't get any knuckle hair in his Russian dressing.
Video: How to Eat a Chicken Wing
Cool video, but I'm not eating the cartilage.
Video: How to Eat a Chicken Wing
This it the exact method I plan to use when taking on the hot wing challenge near me!
Video: How to Eat a Chicken Wing
This is exactly the way I've always eaten wings. De-boning a chicken wing is no less ridiculous than cutting your steak into bite-sized pieces to make it easier to eat. It peeves me to no end when out eating wings, to see my friends be so wasteful with their finicky ways of eating things, and I am not shy about calling them out on it. If the wings are cooked perfectly, the bones come apart and out very easily. And if you're concerned with clean hands, should you really be eating wings in the first place?
It's Fall but these loose-"leaf" recipes are outta control
I use a binder for the ones I want to be sure to keep and that I won't know where to find again. But I use it less and less. It's so easy to search for a recipe online, and I usually have a good idea of whether it sounds like it will work.
It's Fall but these loose-"leaf" recipes are outta control
I bookmark anything interesting I see online. I used to write all mine down on recipe cards and kept them in one of those little tin recipe boxes, but then I recently started a blog so that they're stored somewhere and so that I can share what I'm making with friends.
It's Fall but these loose-"leaf" recipes are outta control
A few months ago I started using MacGourmet Deluxe. Plenty of bells and whistles there for a modest price. I've copied in recipes from all sorts of web sites & blogs, even SErs.
The shopping list feature can be adapted to use as a freezer or pantry inventory. This was one of my "must haves", along with a meal planner function.
It's Fall but these loose-"leaf" recipes are outta control
I use binders as well..with dividers for different categories. Expanding on Meg's idea...there are binders with a clear sleeve on the front where you could slip a picture in the front to decorate it...they are available at office supply stores. You could also decorate it yourself ala scrapbook style. I don't know of any cool ready made binders like that..but I'm sure a web search would turn something up!
I'm like you though...I have a good size stack of recipes to go through, organize & purge as necessary!
Toaster Oven Inquiry
A toaster oven is the best way to reheat a slice of pizza.
When I was single, I basically used it to cook everything.
It's Fall but these loose-"leaf" recipes are outta control
If you are on a Mac, there is a program called YUM which is really good. I've been using it for years to organize my own recipes. I have yet to find an application that has as many useful features without cumbersome bells and whistles.
As for all those magazine tear sheets & clippings....I recently scanned them all and saved them as PDF's so I could retain the original photos, comments, etc....it was a project I had been putting off, but finally just bit the bullet and just did it.
It's Fall but these loose-"leaf" recipes are outta control
i use a binder too. the recipes that i love & use often, i write out by hand on white lined paper. i also have a section of recipes that i haven't tried yet. (depending on their success i either add it or chuck it.) interesting articles and pictures go in there as well. plus, recipes i think my family or friends would like end up being compiled there until i mail them off. i really enjoy decorating the cover....currently i this incredible photo of greasy fried chicken resting on brown paper-think i got it out of gourmet at some point. always makes my hungry looking at it tho! (the other side has a ridiculously yummy ass cupcake photo)
It's Fall but these loose-"leaf" recipes are outta control
I don't understand the concept of keeping that many recipes. I probably have 6 or 7 recipes that I ever look at with any regularity, they are for things that I found to be flawless and didn't want to futz with. Having hundreds of recipes sounds crazy to me, unless they are in the form of cookbooks. Of course it may just be my A.D.D. talking...
Toaster Oven Inquiry
good, or even mediocre, toaster over is way better than a microwave for everything except popcorn. as mentioned above: heats, melts, toasts and cooks frozen food that tastes, smells and is better for you than some crazy molecule-rattling machine. we cannot live without our toaster oven.
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I've been eating wings pretty much like this for years. Though I don't always bother taking out the big bone completely - it makes a convenient handle for the wing meat hanging off it.