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The Ten Most Recent Comments By lovelybunny

Does anyone make their own yogurt?

It's important not to use too much starter yogurt in each batch--I use 1 level tablespoon for each quart of milk. More than that crowds the bacillus and produces yogurt that's sour and watery.

lovelybunny at 9:11AM on 07/12/08

From Required Eating

Cook the Book: 'Margaritas, Mojitos & More'

cucumber on a martini is nice.

lovelybunny at 5:32PM on 06/30/08

From Talk

Margarita Mix

Yikes. Jose Cuervo---no, no, no. This is bad stuff. Expect a gnarly hangover.

A good easy alternative to squeezing a bunch of limes is to use frozen limeade concentrate. Reconstitute it with half the water that the instructions call for, and you're good to go. And if there's any way you can swing it, get some tequila that's 100% blue agave. You can usually find a cheap one if you must, and it will be so, so worth it. Cuervo is only 51% agave, which is the minimum legal requirement, and the rest is the cheapest sugars available along with some artificial "gold) coloring.

lovelybunny at 5:29PM on 06/30/08

From Talk

Funny remarks you can re-use

@kerosena, did you used to work at a certain yoga center in Mass? Because I did, and I used to say that sometimes...

lovelybunny at 5:43PM on 05/09/08

From Talk

Favorite methods to learn daily home cooking?

Yes, yes, yes. I'm thirding the recommendation for How to Cook Everything by NY Times food dude Mark Bittman. Includes techniques and basic information about each major ingredient. Totally readable, a great introduction, and a great ongoing reference.

lovelybunny at 8:03PM on 02/03/08

From Talk

Any thoughts: Deborah Madison's Vegetarian Cooking for Everyone?

intheyearofthepig, are you my brother? What's Mom's middle name? What's the name of the street where we grew up?

My brother gave my girlfriend and me Mark Bittman's HTCE Veggie and I love it, as I love the original How to Cook Everything. Basic but not always common recipes that are accessible and adaptable.

How about "Nourishing Traditions" by Sally Fallon? Totally different than the Bittman--filled with scores of well-researched "alternative" health info. And not just for Veggies.

lovelybunny at 12:34PM on 02/03/08

From Talk

I would advise a beginner cook to _____

Eat slowly and taste. Try to identify layers and flavors. Don't be shy about discussing what you taste.

lovelybunny at 12:08PM on 01/12/08

Responses to Comments by lovelybunny

From Talk

Does anyone make their own yogurt?

Over at the Paupered Chef, two attempts at yogurt making are chronicled. The first time, they had a little trouble, but the second try was a success. You can easily make it without a yogurt maker. Check it out: www.thepauperedchef.com.

July at 5:51PM on 07/14/08

From Talk

Does anyone make their own yogurt?

After reading this, I decided that I had to try making yogurt. I just put the first attempt in the fridge to chill. I tend to like the thicker Greek-style yogurt, so I might strain it tomorrow. So far, it looks okay and it tasted pretty good for being warm.

dbcurrie at 1:17AM on 07/14/08

From Talk

Does anyone make their own yogurt?

I do make my own yogurt but I have never used a yogurt machine. I'm sure it's convenient, but you don't need one at all. The process is so simple already. Get a bunch of milk, heat it till it's boiling, let it cool, mix in a little bit of your last batch of yogurt (or, if you're just starting, some yogurt culture from another source), then forget about it for a day. Voila, yogurt.

stumbler02 at 8:37PM on 07/12/08

From Talk

Does anyone make their own yogurt?

Wow, I don't believe I said "piece of mind" instead of "peace of mind" up there. Obviously I only had a piece of my mind to work with - it was late, I was tired.

producestories at 3:19PM on 07/12/08

From Talk