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The Best Turkey Gravy

That's how I make it, except I do a beurre manié instead of a roux.

The Best Turkey Gravy

That's how I make it, except I do a beurre manié instead of a roux.

Why Anything Slow Cookers Can Do, Others Can Do Better

You're so right! My slow cooker beef bourguignon recipe is so different from my dutch oven recipe as to be almost a different dish. It was very useful at a time when I didn't have a regular oven.

Nowadays, I use it mostly for beans and chick peas because I can start them at night and have them ready in the morning.

Why a Y-Peeler is the Best Vegetable Peeler

I love my Y peeler! (But, seriously, vegetable peelings in the TRASH? No compost? No stock? Hmmm....)

The Better, Faster Way to Freeze and Defrost Your Foods

For chops, meat patties etc. I use Press'n'Seal. Works very well.

Equipment: The Best Hand Blender for the Home Cook

I've tried more expensive models, but I'm glad I kept the $10 "no-name", one-piece one I got 10 years ago, as I keep going back to it. It does everything perfectly.

Equipment: The Best Hand Blender for the Home Cook

I've tried more expensive models, but I'm glad I kept the $10 "no-name", one-piece one I got 10 years ago, as I keep going back to it. It does everything perfectly.

Creamy Cajeta Ice Cream

A whole cup of cajeta for less than two cups of milk and cream?

Easy One-Bowl Oatmeal Cookies

Okay, Stella, it took me nearly a year to get around to it but my oh my, was it worth the wait! The butterscotch-y quality you mention was in the taste too.

Even though I used unbleached flour, and quick oats were what I had in the cupboard, these were the best oatmeal cookies in my very long life! (Just don't tell my mom, rest her soul.)

Could they be just as good with less sugar? What thinkest thou, dear Stella? Or perhaps fewer ruby jewels? How much less would be acceptable?

Thank you for the easy directions too. Genius!

Quick and Easy Pork Fried Rice With Corn and Shishito Peppers

Why specify white rice? Brown rice works just as well, and it's tastier (and healthier, but that's not even the point), so why not just write "2 cups of cooked rice"?

Video: The Food Lab's Foolproof Hollandaise in 2 Minutes

I use your recipe now, but before the invention of hand blenders I had found a foolproof way to make hollandaise in my restaurant. I would add the hot butter to the yolk/lemon mixture, not too slowly, just enough to combine. Then I would plunge the whole pot in hot water and whisk like crazy. This would thicken the sauce just to the right consistency. No danger of overcooking either. I used to love watching that miracle happen every night.

Homemade Pancake Syrup

Sounds excellent and I'm saving the recipe for when I move back to Mexico next year. Meanwhile, as long as I live in a maple syrup producing Canadian province, I'll stick to that.

Easy Vegan Mayonnaise (With Aquafaba)

Will it work with the cooking water from chick peas I cook at home? It's very thick.

Easy One-Bowl Oatmeal Cookies

Maybe unbleached flour is different in the US? Here in Canada, I've never seen extra processed flour specified in a recipe. I'm making these cookies with my regular unbleached AP flour tomorrow, stay tuned!

Tour Guide and Author Lesley Tellez on What Everyone Gets Wrong About Mexican Food

It upsets me that you make it sound like this lady is somehow a pioneer. That is disrespect for Diana Kennedy, who travelled all over the country learning to make authentic regional dishes, way back when nobody was doing that. I lived in Mexico for 20 years, and apart from recipes that I obtained from my Mexican friends and neighbours (I make a mean goat barbacoa), I used Diana Kennedy's recipes regularly, and I still make pickled jalepeños from her recipe.

Fluffy Scrambled Eggs

Much improved by folding in a spoonful of butter before serving.

Dinner Tonight: Chicken-Fried Rice

That's pretty well the way I make it, but thanks for the sesame oil suggestion -- it makes a very nice difference!

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

Re boiling water: my favourite savoury pie dough is made with boiling water, in which you melt the lard. It's true that no matter how much you handle it it can never be tough, and it's always flaky. It's used for meat pies.

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

@lisadee: In Mexico you can buy whole wheat flour tortillas, so try a batch and see!

How to Make Flour Tortillas So Tasty You'll Want to Eat Them Alone

Flour tortillas are the only ones that taste authentic outside of Mexico, but only if you eat them fresh off the comal!

The Science of Pie: 7 Pie Crust Myths That Need to Go Away

For savoury dishes, the hot water and lard recipe just cannot be beat!

Vegan Chorizo for Omnivores

Chorizo without pimentón (Spanish paprika)?

How to Make Microwave Popcorn in a Brown Paper Bag

That's exactly how I make it (I don't need the special bag treatment, because I only make ¼ cup at a time), and I add a little chili powder and smoked paprika for a "barbecue" flavour.

Or I use butter instead of oil, and a couple of TB of brown sugar, for a light caramel flavour.

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