Serious Eats: procraftinate's Profile

When you say masa dough, do you mean the dough that corn tortillas are made from? I have no idea where I would find premade dough, but I buy masa harina. Thanks!

procraftinate at 1:44PM on 12/02/08

From Talk

I'm tired of bristly drawers...How are silicone basting brushes?

I have two, and I really like them. One is a Le Creuset, and the other is an off brand, and both work great. They don't absorb as much liquid, but I prefer it that way, as less liquid stays in the brush and more gets used.
I think you'll like them.

procraftinate at 1:39PM on 12/02/08

From Serious Eats

Bacon, Egg, and Cheese Combos

I love scrambling an egg and putting on top of leftover pizza, and then melting additional cheese on top. Yum.

procraftinate at 10:20AM on 07/01/08

From Serious Eats

Cook the Book: Grill Every Day

Burgers. Simple, good, and all-American.

procraftinate at 3:16PM on 06/26/08

From Serious Eats

Snapshots from Asia: Traditional Kuih Muih for the Gluten-Free Dessert Fiend

YUM! I have celiac disease and a sweet tooth, so often I go without. Or have some fruit for dessert, which isn't the same at all. I must find an Asian market now! Thanks for the information.

procraftinate at 9:07AM on 06/17/08

From Serious Eats

Cook the Book: The Splendid Table's How to Eat Supper

Lynne Rossetto Casper (I'm such a fan! Love her podcast.)

Could you do a show about gluten-free cooking? I have celiac disease, and I'm *so* tired of green salads.

procraftinate at 2:21PM on 06/04/08

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.

Kaelia7 at 12:53PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Thank you for participating, and congratulations to our winners:

geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234

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

Caroline Russock at 12:52PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.

AsTheNight at 12:41PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.

orangecloud at 12:10PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.

CanadianFoodieGirl at 12:03PM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!

wgbc1446 at 11:06AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.

hungrylikethewolf at 10:59AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

My family would be happy with peaches

madeas at 9:16AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net

wwe11 at 7:03AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!

geekbearinggifts at 4:26AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

tomatoes

bobfole at 2:56AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

love to can jams and preserves

chromiumman at 12:55AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

pomegranate preserve, that would be great!

starbug3000 at 12:49AM on 05/25/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I want to be able to can my own spaghetti sauce and salsa.

theamira at 11:01PM on 05/24/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.

redfantum at 10:47PM on 05/24/09

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.

madampince61 at 10:34PM on 05/24/09

From Serious Eats