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From Talk

Cooking for a family who recently lost a member.

My family just lost my grandmother, and although it's not the same, my grandfather appreciated these the most: cold cuts & cheese with rolls, mayo, mustard, pickles (big plates of them--we have a huge family and we were all over there all day, every day, for over a week! So it was great for all of us to have easy eats); coffeecakes & muffins; lasagna. I like the idea of ingredients to throw in a crock pot, but I will confess that none of us would have been up for even that. I would definitely say keep it as simple as possible. Frozen homemade anything is ideal, since it can keep without the pressure being on to eat it right away. It's wonderful of you to pitch in and help, and ANYthing you give will be appreciated.

From Talk

raising your own chickens: pros & cons

There's a pretty good article in the latest New Yorker issue; I read it on the subway to work this morning so the timing with your post is right on! http://www.newyorker.com/reporting/2009/09/28/090928fa_fact_orlean

From Talk

a little help pls?

We make grøt with almond milk since I have a dairy intolerance. Gives it a nice extra flavor that complements the rice really nicely, and it seems to thicken just as well as the real stuff. So far, that's my favorite application, although it's fine in baked goods and pancakes, too.

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From Talk

Cooking for a family who recently lost a member.

My family just lost my grandmother, and although it's not the same, my grandfather appreciated these the most: cold cuts & cheese with rolls, mayo, mustard, pickles (big plates of them--we have a huge family and we were all over there all day, every day, for over a week! So it was great for all of us to have easy eats); coffeecakes & muffins; lasagna. I like the idea of ingredients to throw in a crock pot, but I will confess that none of us would have been up for even that. I would definitely say keep it as simple as possible. Frozen homemade anything is ideal, since it can keep without the pressure being on to eat it right away. It's wonderful of you to pitch in and help, and ANYthing you give will be appreciated.

From Talk

raising your own chickens: pros & cons

There's a pretty good article in the latest New Yorker issue; I read it on the subway to work this morning so the timing with your post is right on! http://www.newyorker.com/reporting/2009/09/28/090928fa_fact_orlean

From Talk

a little help pls?

We make grøt with almond milk since I have a dairy intolerance. Gives it a nice extra flavor that complements the rice really nicely, and it seems to thicken just as well as the real stuff. So far, that's my favorite application, although it's fine in baked goods and pancakes, too.

From Talk

pizza dough

I've had great luck with the dough recipe on 101 Cookbooks--I think it's Peter Reinhart's recipe. We just did pizza on the grill for our book club (since we didn't want to heat the apt with the oven) and it was a resounding success! I do think you need the bread flour vs. AP flour; this makes a huge difference.

From Talk

What's for Dinner? 08/26

Fingerling potatoes cooked in foil on the grill (then tossed w/ bacon pieces), and Jamie Oliver green beans. So looking forward to it!

From Serious Eats

Do You Have a Favorite Greek Yogurt?

Another vote for Oikos. I like plain, then add my own honey.

From Talk

Roasted Tomato and Shallot Fondue Recipe

I think that if it's less than three "elements" (1 picture = 1 element, 1 recipe = 1 element, etc.) it's usually considered fair use so you should be fine...But! I wonder whether this recipe on Food Network may be similar enough for OP to tweak? http://www.foodnetwork.com/recipes/emeril-live/tomato-fondue-recipe/index.html

From Serious Eats

Cook the Book: 'What We Eat When We Eat Alone'

A "picnic" dinner for me--chunks of cheese, crackers, pickles, pepperoncini, and little chunks of salami if I'm in the mood (and have it on hand). Olives, as well, and sometimes cut-up fruit or a handful of grapes. Eaten on the sofa with a book or a crime show re-run (like CSI).

From Talk

3 lbs of Whole Raw Almonds

Kransekake! http://en.wikipedia.org/wiki/Kransekake ... But don't bother if you don't like Marzipan; the almondy flavor of this is fairly similar.

From Serious Eats

Starbucks VIA Ready Brew: Instant Coffee That Actually Tastes Like Real Coffee?

I usually just make cowgirl coffee when I'm camping, but this may be worth trying--fewer grounds to deal with!

From Talk

Bread Boxes? Do they work? Storage tips for the home breadmaker

I don't have any experience with bread boxes, but we're a 2-person household as well, so I feel your pain. The solution we've devised is to wrap the (cooled) loaves individually in plastic grocery bags; twist the top then wrap under the loaf so the weight holds it fairly secure. Then stick the loaf in the freezer. Sometimes we pre-slice but we've found the bread stays fresher if we don't (duh, right?) and the bread knife seems to do just fine with the frozen bread.

From Serious Eats

How to Cope with CSA Stress

I had CSA stress last summer, especially over the salad greens (I will have to try that soup @pen00!). I'm not sure what happened this summer but the share seems to have shrunk dramatically. Part of that is probably weather but I am suspicious that when the CSA expanded to include more members...the produce quantity did not. So maybe we're sharing the same amount of produce over more members = less produce/person. For the same price. I'm pretty disappointed so far but maybe it will pick up, and even if it doesn't, I'll know what not to do next year.

From Serious Eats

Taste Test: Milks Not From a Cow

We make Risengrynsgrøt with almond milk and it has been a HUGE success (I don't tolerate milk protein well so the Lactaid milk, while deliciously delicious, is a no go)! The unsweetened vanilla and the plain are both excellent for this purpose--although I prefer the sweetened vanilla for cereal. I take my tea and coffee without milk or with minimal Lactaid milk since I don't love the texture of non-milk milk in warm beverages.

I'll have to give Silk another shot since some people clearly like it! I've only had the plain and it seemed to have a funny texture...but new things are fun to try.

From Talk

What is your fantasy food business?

I would love to run a tea shop. My brother and I have actually talked about doing this when we get old as a retirement project (don't worry, we'll probably forget by the time we get old; we're still little); he would be the travel expert (he is great at green tea and even speaks Mandarin so he can do all the China stuff) and I will be the little old lady who makes the customers laugh.

My alternate retirement plan is running a llama farm to make llama cheese and soft, soft yarn.

From Serious Eats

Cook the Book: '100 Best Vegetarian Recipes'

Gazpacho! Or maybe I'm just feeling that way lately because it's summer. In the winter, herbed risotto is a favorite. Also red onion soup (like French Onion Soup only better--with vegetable stock and red wine and red onions instead of beef broth, topped with gruyère and toast.)

From Talk

Anyone crazy for chocolate and red wine?

Dark chocolate Toblerone or dark chocolate Godiva (with or without raspberry) and a cab or shiraz are my current pairings of choice...but they change. Yum!

From Serious Eats

Would You Go to a Chain Restaurant on a First Date?

I was so giddy when Peanut took me on our first date, I barely noticed where I was (an Asian restaurant that wasn't a chain, for the record). We're still together 4 years later, and I'm pretty sure we would be no matter where we'd gone.

From Talk

looking for a good food book or cookbook to read

Anything of Ruth Reichl's gets a vote from me...I also really enjoyed End of Overeating and Julie & Julia and Kitchen Confidential...I wasn't a big fan of Mindless Eating although I do usually like books of that nature. I enjoyed reading through How to Cook Everything Vegetarian, too, but I'm in general a Bittman fan--you have to like his writing to, well, like...his...writing. Duh.

From Talk

Let's say you're only going to eat "food."

I'm another Hellman's Light Mayo user, although I use maybe a teaspoon a month at most (I don't like any mayo very much, but use it as a binder whenever I have tuna salad, and as the fat for making grilled cheese). The three biggest things I eat that I probably should not are: Fiber One Honey Clusters cereal, Nature's Valley crunchy granola bars (peanut butter flavor, preferably), and vegetarian meatballs (or "veg-t-balls"). I'm sure there are others, but day-to-day, those are my biggest. Maybe the boxes of wheat pasta--I'm not sure what's in those and I definitely eat that stuff!

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

In elementary school we went as a family to a little Indian restaurant in Waltham (MA). I don't remember much except that I liked it a lot. When I became vegetarian, we went back many times since it was one restaurant my father and I could agree on!

From Talk

Wedding gift ideas-Foodie up to 100 bucks

@vegemite: I've heard about the coin negating bad knife luck, too! My parents always give a knife block (well--when it's a couple we as a family are very close to, not EVERYone gets the knife block) with a coin taped to each knife.

From Talk

Worms in fish!

@Nicholas H--Yes, curing is supposed to kill any parasites (as in homemade gravlax). If you're concerned about the quality of the fish you're buying, just freeze it for 24 hours, then thaw and proceed as usual. That's what my Norwegians tell me and it's worked so far...

From Talk

I love _____ but I'm allergic to it!

I have an intolerance for fresh apples, which is a personal tragedy since I have always loved them...only in the past 3 or 4 years has the intolerance gotten bad enough to stop me from eating them. I also have a milk protein thing which the doctor called an allergy but I have since been scolded for using that term--so maybe that's an intolerance, too. Like lactose intolerance except there's nothing to be done for it. Sometimes I have the milk products anyway cause they're too yummy not to, but I always pay for it :-(

From Serious Eats

Do You Have a Favorite Greek Yogurt?

Cabot's Plain Greek Style Yogurt is absolutely wonderful! The price is right, too....much less expensive that Fage. Trader Joe's brand yogurt is also very good....especially the Honey flavoured. I like plain yogurt with a dollop of lemon curd....YUMMY!

Fage is fine but way too expensive.....rather make it myself than pay that amount. Oixos and Chobani, not so much.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Hard to choose. I started out in food blog land with I Was Just Hungry.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Thank you for participating, and congratulations to our winners:

nmallory
RossS
merckurybubbles
Sharon H.
wwe11

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats and The Wicked Noodle. Looks like a lot of people like Smitten Kitchen, so I'm going to have to check that out!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I like Serious Eats of course. I also like Smitten Kitchen.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

My favorite food blogs are this one and Culinate.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats is my favorite. Simply Recipes is my second favorite.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Baking Bites and Simply Recipes. I want to cook and eat pretty much everything from these sites!!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

I love so many sites. I love Serious Eats (of course), PW's and any cake blog. I have a major sweet tooth.

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Pioneer Woman Cooks is one I go to all the time.. love the step by step pictures and delicious home cooked meals :)

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Pioneer Woman Cooks is one I go to all the time.. love the step by step pictures and delicious home cooked meals :)

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

http://thepioneerwoman.com/cooking/ is one of my favorites (along with SE, of course!) - her entire blog receives several visits a day from me as I check to see if there is anything new - I discovered this delightful site this summer - I've tried several of her recipes, and am smitten - I'd really love to win her cookbook!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

Serious Eats has been my go to site for a long time...consistent quality, informed contributors, great topics. What's not to love!

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

PWC is my favorite. A second would be Bakerella.

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About littlestcapy

Website: http://nikebunny.smugmug.com

Location: Brooklyn, NY

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