Coming back from vacation in Mexico, my mother has brought me two vanilla beans. Not traditionally a purchaser of these I cannot decide how I want to use them. Ice-cream certainly comes to mind, but I do not have an ice-cream make. I will not buy one either as I know I will abuse it by making ice-cream too often... he he. Anyhow, how would you use these vanilla bean if you were I?
I use my microwave to cook up gourmet dinners. Just kidding... it's simply a leftover reheater for the most part.
Coke is crack, like said above. Vitamins are to come from GNC. Give this one up Coke...
I need to be on the weird list with Shea too. Yuck! Just think of my dislike for them as more for you. :-) Your welcome.
Yumm... Kraft Mac & Cheese. It's the cheesiest. Kraft singles too. Oh ya, and don't forget Hot Pockets.
I keep refrigerator advertising magnets in the freezer. I hate anything on the outside of my fridge, but like the little magnets from my vet, doctor, dentist, pizza place, etc... with their phone numbers. I just have to open the freezer and they are there on the inner wall.
Whole milk is a necessity for baking; would use nothing else. For drinking and cereal however, it now is fat-free. It took a long time to switch over, but now, like others here, whole milk taste too much like butterfat.
The smells of the meal cooking is pure happiness. I love the smiles on people face as they enter my house and find me in the kitchen cooking. It is great... the compliment begin before the meal is even served.
I rip open the little pouch and just add water. I know, I know... it's pathetic.
For me it is just katchup, but I have to agree with Colorado Jim that most people seem to agree the Detroit area coney's are the greatest.
Glo's is my favorite breakfast joint in Seattle, and I have tried most of them. FYI, Adam, the Eggs Benedict at Crave is pretty fantastic too! They make a mimosa hollandaise that is amazing. Their Crave omlette with rosemary, duck confit, and goat cheese is also worth a try!
I have a duck on my right upper arm with a heart and a banner that says DUCK FAT, and below that a bracelet of the native chilepetins- they are small, like THai bird chilies, and have heart shaped leaves, so my husband's name is in one of the leaves. Left arm is a grape bunch with "Zinfandel" above and "Primitivo" below. Bracelet for that arm will likely be basil and tomatoes, but I am also looking for someone willing to do the Time Magazine portrait of Ms. Julia on my back.
Almond milk is the best thing in the world. I don't like the taste of cow milk and most soy milk feels both watery and gritty.
I have long considered one since becoming a chef, and have finally done it. Of course it takes a while to finally decide what you want to have done, but I am really happy with what I came up with:
I love to use my microwave for cooking popadoms. I don't like to deep fry, because, well it makes you put on weight.
A gal at work told me that if you put spray oil on one side of the popadom and cook on high, it will come out almost as good as if it had been deep fried.
This is almost true. You actually don't need spray oil at all.
Also, I do sterilise my dish washing sponge in there.
Your question actually got me thinking what do I actually use my micorwave for? I remember just a couple of years ago I used it for everything, just seemed easy to pop food in for a couple of minutes and there you go, even though half the stuff I heated up tasted horrible. Now the only time I ever use it is to heat up microwave soups that I take with me to work, popcorn, and frozen veggies.
Jerzee - I use mine for a timer also!
I also use mine to reheat leftovers, melt butter, boil water, steam vegetables, quick thaw meat, and (gasp) debug my sink sponge!
How could I forget my favorite method of avocado ingestion: unagi and avocado rolls.
YUM.
My microwave is mainly for Wait for wait for it.................the timer?!
It has a great timer that is loud.
It also reheats leftovers, melts butter, boils water and chocolate.
Prefer the texture of luscious avocados served halved or sliced. Avocado in a salad that boasts lots of tomatoes, peppers, and greens, terrific. A sandwich of avocado, brie, tomato, and lettuce on chewy rustic bread. Another favorite: salmon-avocado maki rolls.
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Favorite foods: Gnocchi, Risotto, Quiche, Spinach Pie, Chicken And Dumplings
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