I've been thinking about getting one of these SodaStream or similar gagdets that contains a CO2 cartridge and allows you to make seltzer water (my addiction) or even flavored sodas at home. Do you have one of these things? Does it work and is it worth the price tag?
Does anyone have one of these and do you like it? I just got one and my first try with pesto last night was not too successful. I shook the heck out of the thing and still had a whole clove of garlic left in there that would not break up.
Am I the only one? Is there help? Are pressure cookers a kitchen essential for you? My grandfather and an aunt both used one religiously back when I was a kid, but I think the constant warnings to "stand back" and "do not touch" made me afraid to have one. Now I am 47 years old and wonder if I've been missing something...
If you think I should have one, please make a recommendation and possibly suggest a support group for my nervous condition, if you know of one. And what should I begin with that will turn me into a devotee to this mysterious culinary contraption? I am no novice in kitchen but need help on this one.
Fear I may be repeating a fairly recent thread but will take a shot anyway, begging your indulgence. I find myself thankfully on a short vacation from Michigan, visiting my father in Palm Bay, FL. His "winter garden" is brimming with good old green head cabbage. He has some wild boar in the freezer (he's a hunter/gatherer type) which I will probably braise with cabbage and some of the onions he has also grown. Other than cole slaw or soup, does anyone have any ideas on how he can make use of his harvest? His neighbors have plenty of their own, so making gifts is not really going to help. He thinks he is going to send heads back with me in my checked luggage next Tuesday! Help...
Okay, Serious Eaters, my husband and I have decided that next September we will drive the Mother Road all the way from Chicago to California. I have purchased the requisite guidebooks and am doing my homework but with all the recommendations and possibilities it boils down to the fact that one can only eat and sleep at so many places, so I am hoping you all can give me some opinions on the "must eats" and any other downright "musts." Oh, and if it makes any difference (some people think we are crazy for this), we are taking our beloved Doberman. She loves the car and I see many pet friendly lodgings we can take advantage of. We are all super geeked for the trip and want to do it right.
Seems the thermostat on my 15 year old Kenmore gas oven has fried. Last night's baked chicken was a real challenge since the oven never went out of pre-heat mode and thought it was only 250 degrees all the time.
Now I am shopping for a new range. It must be gas and free-standing. I think I can manage to relocate the fridge to another wall which would allow me to go for a bigger range with a large capacity or double oven situation. Heck, as long as I'm at it, I may just get a new fridge or they won't match as I really want to go over to stainless steel.
I am looking at GE Profile today online. If I had more money and more room, I'd go for Viking or such but that's not possible. I'd like to kep the cost for both a stove and fridge to under $3500. I don't really care about ice makers or water dispensers on the fridge but I do want a sealed cooktop and self cleaning oven on the stove. I cook everyday.
I'd love to hear your reviews and advice.
...and/or other creative, one of a kind, clean-out-the-fridge creations? Have some of your proudest culinary moments come from using up frozen leftovers, like broths from roasted beef or chicken and vegetables that “need to go today?” For me, soup from what I have on hand with a few pantry items added (beans, pasta, etc.) is intuitive cooking at its best and nearly always yields happy results. Unfortunately, the results are those which can never exactly be repeated….
Have you got one? Like, eggplant or no eggplant? Kitchen sink approach with whatever you've got on hand or follow a particular recipe? Peasant food approached with abandon or strictly adherred to method? Mushrooms? Cooking time? What do you like to serve it with?
Everybody has a story of something someone did or does habitually that violates some sort of unwritten pot luck or holiday food rule of etiquette.
Once my place of employment held a holiday cookie swap. All those who wished to participate showed up with homemade goodies, the assistant manager brought a box of Dunkin Munchkins and took home a plate of cookies that others had slaved over in exchange for her "contribution."
Let's hear some dishing!
What's your best kitschy recipe? My friend takes Ritz crackers, spreads a goodly amount of peanut butter between two of them, then dips them in melted chocolate, lets them set up and they become an awesome "cookie"/candy.
What have you got?
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