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Food Photography: Affordable Camera?
If you want to go budget, get something that has a good macro mode, and don't use the flash. Look for a model with high ISO capabilities.
Personally, I like using an slr with a fast lens.
I agree with evilchefmom, the big box stores will not be a good source of info. If you go to a camera store, you will be able to try them out and talk to people. Try taking pictures of things on the store counter, that will give you a good idea of the macro capabilities of the camera.
Aprons - What does your apron say about you?
I never wear an apron. Sometimes when baking I get flour on myself. But otherwise I do okay. I've never really thought about it.
When I am at my parent's house for a big holiday dinner, I will borrow one of their aprons if I am helping. Usually because I am dressed up and because usually they have asked me to do something very messy - like stuff turkeys.
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What brand cocoa powder is most chocolaty for baking?
Posted by laura dot, April 30, 2007 at 6:58 PM
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Recent Comments | Response to Comments
Butternut Squash Soup recipe w/out cream
I often add 2% milk with some powder milk mixed in when making soups that call for cream. It's an easy way to make a soup healthier.
Food Photography: Affordable Camera?
If you want to go budget, get something that has a good macro mode, and don't use the flash. Look for a model with high ISO capabilities.
Personally, I like using an slr with a fast lens.
I agree with evilchefmom, the big box stores will not be a good source of info. If you go to a camera store, you will be able to try them out and talk to people. Try taking pictures of things on the store counter, that will give you a good idea of the macro capabilities of the camera.
Aprons - What does your apron say about you?
I never wear an apron. Sometimes when baking I get flour on myself. But otherwise I do okay. I've never really thought about it.
When I am at my parent's house for a big holiday dinner, I will borrow one of their aprons if I am helping. Usually because I am dressed up and because usually they have asked me to do something very messy - like stuff turkeys.
Did your parents weird out your friends?
Borsch, and cabbage rolls. Even the concept of these foods weirded my friends out.
The other kid's parents allowed cooler food....
Oh, there were so many things my parents wouldn't let me eat as a child: cheeze whiz and pop tarts are the two that really stand out. I can remember being at friends' houses and being amazed they were allowed to eat such things.
What challenges do left-handed cooks face?
I agree with luswim06. It really isn't a big issue. Sitting left to right handed people is a pain though. I always try to sit on the far left if possible - my family refers to this as "the left-handed spot".
Nutrition facts labels, what's important?
I agree with Liartist, I like to check out the ingredient list first. I use the nutrition information to decide if a food is a treat or an everyday food.
I also like to check out the kinds of fats, and if the food is high in iron.
Inca Coke or Mexican Coke: Have you seen it?
Canadian Coke is also made with sugar.
Maple syrup...only for pancakes?
I find maple syrup is especially good on vanilla ice-cream with raspberries on top.
a trifle disaster
If you have only curdled it a little, you can quickly put the pan in a sink of cold water and it will stop the cooking. Then you can press the custard through a sieve. If you do this, it usually ends up okay.
Good luck.
What was your last culinary related injury?
Touched the top rack of the oven with the top of one of my fingers while taking someone off the bottom rack. I do it more often I would like too - last time was about a week and a half, still not quite healed.
But that sliding pie pan thing sounds dreadful.
Help!: Standard Time's Ruining my Food Photos
Get a mini-tripod. Food usually doesn't move, so you can take longer exposures with the available light in your kitchen, or dining room or whatever and it will look pretty fantastic. If you need to fix the white balance afterwards it's pretty easy in Picassa.
Do you blog? What's your URL?
Blog Name: laura dot cooks
My URL http://lauradotcooks.blogspot.com/
What it's about: The food I cook in my woefully inadequate kitchen.
Mostly I blog to keep track of what I made, and because I like taking pictures of food.
This was a great topic, I am looking forward to checking out other people's blogs.
What do you do with fresh pears?
My boyfriend's Mom poached some pears in sugar suryp with cinnamon sticks and cloves for thanksgiving (Canadian) last week. They were amazing. She said canning these pears was a traditional way of preserving them in Poland.
I think they would be amazing with vanilla ice-cream.
Keys to great food photography...
Natural light is nice because it is full spectrum and usually diffuse. But if you don't have natural light it's not the end of the world. Get a tripod (or even a stack of books) and try shooting with your ambient lighting. Long exposure shots in low light can be pretty nice.
But maybe the best thing to do is look at photography you like and try to figure out what you like about it and try to reproduce it.
How do you make the perfect biscuit?
I have found Dorrie Greenspan's recipe from Baking to be terrific.
What cooking technique have you mastered?
@JEP, I've had a lot of success using the "milk bread" recipe from the Joy of Cooking. It has milk and egg in it, and I have found it to be essentially foolproof, even with my half-hearted kneading. I always using the instant, or quick rising yeast recommended by Mark Bitman for the no-knead bread. And I always make the dough a little sticky and let it rise longer. Sometimes I replace 1/3 of the white flour with whole wheat.
The milk bread recipe is especially awesome if you add about 3 tbsp of poppy seeds. This winter I am thinking of adapting it so it is more like the traditional Ukrainian bread I make at Christmas time.
What seemingly basic ingredient can you simply not bear?
I hate celery too! My mom always jokes after a big family meal she knows which plate is mine because there is a little pile of celery left.
Where's everybody from?
Toronto, too.
I like the St Lawerence market best. For Asian food try the Koren grocery store just east of Christie on Bloor. It's really nice and not intimidating.
Do you have any great ideas for using mushrooms?
I like to make a mushroom gravy to serve with beef and noodles.
I have never been mushrooming. But in the fall I am going to go with my boyfriend's mother. She is an experienced mushroom gatherer.
Mussels for beginners?
All about my mussel adventures
http://lauradotcooks.blogspot.com/2007/08/mussels.html
(with pictures!)
What do you do with your pesto?
I sometimes have it as a snack on crackers with cream cheese. Or put it under the skin of chicken thighs or breasts and bake them.
Inca Coke or Mexican Coke: Have you seen it?
We recently found Mexican coke at Wegman's. Snagged a few bottles, because we refuse to drink the HFCS stuff. The coke with real cane sugar tastes much better :)
Inca Coke or Mexican Coke: Have you seen it?
My local HEB in Texas stocks imported Coke from Mexico. It really does taste better. I don't know why, I will not pretent to know if it is healthier. But, when I'm at the grocery and I see someone about to buy Coke, I point them at the import Coke. Yep, I'm a Coke sniper :) I can't tell you it tastes fresh and spicy and have you beleive me on my word. You must try. It costs more, but it tastes better. I'd rather pay extra for something I enjoy than anything for something sub-par. I have extra seats on the bandwagon :) Aside: Poster from Canada, skip the Coke, just send REAL maple syrup. Canada seems to be the only place selling something other than that chemical crud on almost every shelf.
Do you blog? What's your URL?
Cocina Savant
http://cocinasavant.blogspot.com/
Weekly pictures, recipes, and thoughts from a husband and wife who love books and cooking for each other.
Inca Coke or Mexican Coke: Have you seen it?
I forgot to add that Boylan's makes a great line of sodas all sweetened with cane sugar.
Inca Coke or Mexican Coke: Have you seen it?
"Canadian Coke is also made with sugar."
Not really. It may or may not be made with cane sugar. The ingredients list says "sugar/glucose-fructose". That means it could be made with either. Glucose/fructose is the Canadian designation for HFCS. I'm pretty sure it depends on where your Coke is bottled and the availability/price of either sweetener. Most if not all of the sugar sold in Quebec is made from Cuban sugar cane (I can see the factory from my house), but I wouldn't put my hand to the fire saying that Coke bottled here contains only cane sugar.
One other note, if you want to eliminate HFCS for health reasons, you should know that liquid invert sugar like they use in Jones Soda is chemically the same as HFCS.
Inca Coke or Mexican Coke: Have you seen it?
Yes, Mexican coke (along with a lot of other bottled Mexican sodas) is made with cane sugar. Tastes much much better. Find it at any Latino grocery!
Inca Coke or Mexican Coke: Have you seen it?
I'm not sure if you're referring to Inka Kola, but if so, you will probably not want to replace your regular coke with it, as it has the flavor of bubble gum rather than what we think of as cola.
Butternut Squash Soup recipe w/out cream
I've made it on occasion and people love it. I first roast the squash with an apple, and then simmer in vegetable broth with some apple cider, ginger and nutmeg. Serve piping hot. No need for anythng dairy.
Question of the Day: Gas, electric, other?
@perkymac - Oh, how I wish to have those days back - No, menopause is far behind me - but still, I did love the telltale signs clip! Thanks for the laugh!
Question of the Day: Gas, electric, other?
I have a gas range and prefer it to electric.
Question of the Day: Gas, electric, other?
always had gas until 2 years ago. i hate my electric stove. the first time i used the oven my mit touched the element and burst into flames. freaked me out. thank god the sink is close. in the new house i'm going gas. the only thing i like about the electric is the self clean oven.
Question of the Day: Gas, electric, other?
I grew up cooking on gas. Then I moved out of NY.
In Colorado I was forced to cook on electric due to the lack of natural gas available. OMG, was that ever miserable. No one cooks on glowing coils by choice. And just try to roast a pepper without gas burners!
In FL, same thing - Only electric available in most homes. BF had a glass cook top which was only slightly less obnoxious than the glowing coils.
Now we are in Atlanta and I'm thrilled to say, the new house has natural gas! In my Christmas card was an IOU for one of these. (Closing on the house is 1/9.) What do you think is the first thing I'm going to do?
Roast peppers on the burners.
Question of the Day: Gas, electric, other?
@homesicktexan~I've never seen you here before! I love your blog and I'm with you you on the homesick!
Question of the Day: Gas, electric, other?
@bareneed ~ HRT time????
SIGNS THAT YOU MIGHT BE EXPERIENCING MENOPAUSE
* You sell your home heating system at a yard sale. (Hot flashes)
* The person you sleep with complains about snow piling up on the bed. (Nightsweats)
* Your husband jokes that instead of buying a wood stove, he is using you to heat the family room this winter. Rather than just saying you are not amused, you shoot him. (Mood swings)
* You write post-it notes with your kid's names on them. (Memory loss)
* Your husband chirps, "Hi honey, I'm home." and you reply, "Well, if it isn't Ozzie f*cking Nelson". (Irritability)
* The phenobarbital dose that wiped out the Heaven's Gate Cult gives you four hours of decent rest. (Sleeplessness)
* You find Guacamole in your hair after a Mexican dinner. (Fatigue)
* You change your underwear after every sneeze. (Mild incontinence)
* You need Jaws Of Life to help you out of your car after returning home from an Italian restaurant. (Sudden weight gain)
Just sayin'..........*_*
Question of the Day: Gas, electric, other?
I grew up on electric, currently have gas, but prefer induction. Ever since I was pregnant several years back, the smell of gas ovens makes me nauseous. My father has had 2 induction stoves in the past 6 or so years -- he left the older induction stove when he sold the house I grew up in, and bought a new one when he moved into a condo.
It took a little getting used to, since I do not cook with oil, but I learned to love it. It's so easy to clean.
Question of the Day: Gas, electric, other?
I would love a gas stove, but I had to get rid of mine because of the excessive heat it would generate in my small kitchen. I would have to open a window (even in the dead of Winter) but the window was situated such that it would make the flames flicker! If I was cooking a large meal and using all the burners, my face would be redder than a fire truck - so, I find my ceramic topped electric stove does a fine job and helps keep me cooler.
Question of the Day: Gas, electric, other?
Has to be gas...besides, that flame sure does come in handy when there are no matches around.
Question of the Day: Gas, electric, other?
I also grew up with electric burners, but my grandparents had gas, and I used to be fascinated by it:-). While I never had a problem cooking on electric burners (nor did my Mum), ever since I started using gas (probably 12 years or so), I've been really enjoying it. It would probably be hard for me to go back to electric burners at this point. Now, induction cook top is something I'd really like to have.
Question of the Day: Gas, electric, other?
I grew up with electric but have had gas for many years now. I much prefer gas. You can go from High to Simmer immediately. The only down side to it is super low heat, but I've circumvented that by using the grate of another burner on top of the one in use.
I spend a lot of time at a friend's house that has electric only. It's always a pain to cook because I can't gauge, by site, the temperature I'm cooking at, and my low isn't necessarily theirs.
Question of the Day: Gas, electric, other?
I have such a small kitchen that removing the gas to go with a smooth top electric made so much more sense. I had a gas oven in college and never really liked the way that things turned out, but if I could (and if I had the money at the time of getting the new range) I would go duel- fuel. There's a kitchenaid range that has a gas cooktop with grates that go across the entire surface, which would really appeal to me since you could still set a bunch of stuff on top of it. Pout.
Question of the Day: Gas, electric, other?
gas all the way. i've never felt comfortable cooking on electric burners.
Question of the Day: Gas, electric, other?
I grew up with electric and we always wanted gas, but it wasn't really economically or physically feasible. Now, in my apartment, I have 2 gas burners which are FANTASTIC. I wish I had more but eh, I'd rather have 2 gas than 2 electric
Question of the Day: Gas, electric, other?
I have a dual fuel Dacor range that fits in the 30" space in my kitchen, and I love it. It also needs a diffuser to simmer at low temps, but the gas cooktop and electric (and convection) oven are super. It was a big transition from the barebones electric cheapo I had before, but I hope to never go back. There are newer models now made by a number of mfrs. that are cheaper; my range was the newest thing in 2003. I also love the new, more powerful hood needed with it--anytime you have more BTUs you need careful ventilation. I was tempted by one of the big 6-burners but they are space hogs, needed an even bigger hood, and realistically, I manage quite well with four burners and one oven, supplemented by the microwave oven and a dandy toaster/convection countertop oven.
Interesting food combinations
My favorite is pickles and cinnamon applesauce. It works best if you have whole dill pickles. Bite the end off, then spoon some cinnamon applesauce onto the top of the pickle and eat. I add more applesauce after each bite.
Interesting food combinations
in n' out onion slices dipped in ketchup with black pepper sprinkled on top. oh and mcdonalds (!) french fries dipped in the ice cream cone.
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What brand cocoa powder is most chocolaty for baking?
Posted by laura dot, April 30, 2007 at 6:58 PM
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About laura dot
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I often add 2% milk with some powder milk mixed in when making soups that call for cream. It's an easy way to make a soup healthier.