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A Less Inflamatory Question about Cook's Illustrated's PR snafu
CI needs to update its conception of copyrighting. It's 2008. You can't hide information from people anymore. If the advent of the Internet killed your profits, then that's your problem. Good luck trying to stop Google!!! That train left the station about 10 years ago.
Homemade yogurt -- my first attempt
i agree you're doing way too much work! heat up the milk, cool it down, add the yogurt culture, wait a day, voila yogurt
help! stove top baked goods?
Can you order a small convection/toaster oven? I always bake my cookies in those. Why power up the whole oven for a single person's batch of cookies?
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A Less Inflamatory Question about Cook's Illustrated's PR snafu
I do agree with intheyearofthepig, though, that the blogger wasn't exactly polite herself. If I published something, I wouldn't want someone to repost it without my permission, after having made changes. The blogger overreacted to the entire situation without acknowledging that it is wrong to post a published work without any permission whatsoever. And without noting changes either! I can see why CI representatives would be irked.
If it bothers the blogger that recipes can be published and restricted by copyright, then she should take that up with the US government. As it stands right now, it's the law and she should have the courtesy to respect that.
A Less Inflamatory Question about Cook's Illustrated's PR snafu
CI needs to update its conception of copyrighting. It's 2008. You can't hide information from people anymore. If the advent of the Internet killed your profits, then that's your problem. Good luck trying to stop Google!!! That train left the station about 10 years ago.
Homemade yogurt -- my first attempt
i agree you're doing way too much work! heat up the milk, cool it down, add the yogurt culture, wait a day, voila yogurt
help! stove top baked goods?
Can you order a small convection/toaster oven? I always bake my cookies in those. Why power up the whole oven for a single person's batch of cookies?
Bringing lunch from home
We always make a lot of food at a time since we are Asian. Dishes are expected to carry over for a few days as each takes 30-60 minutes to prepare. So there is always some for lunch, and the next night's dinner, and that's the way it's supposed to be (it's not considered "leftovers").
Or I make a sandwich.
Grocery stores -- the positive side
sadiepix, we are averse, not adverse :)
"wonder ingredients"
Coriander - either in the leaf form (cilantro) or in the seed form, powdered
Hot Weather Food Ideas
I never really understood this problem of summer menus...is it that hard to cook normal food during the summer?
What to do with Raspberries?
Add to baked goods - muffins, bread, pie.
Make ice cream.
Then make jam!!!
What are you enjoying from your garden right now?
Oh, and holy (Thai) basil.
What are you enjoying from your garden right now?
Fresh herbs: rosemary and curry leaves.
Skippy or Jif? (Thanks Bessfour!)
I like Peter Pan, smooth and creamy. Crunchy peanut butter is a good idea but the crunchy bits in the commercial brand PBs are made from unfresh-tasting peanuts, so I don't like them.
I've tried the organic/natural/less sugary peanut butters and I just don't like them because they're not sweet enough to stand up to my preferred wheat bread. When I use peanuts in savory dishes (which I do a lot because homemade Indian curry sauces use a lot of nuts) I always grind my own fresh. In a pinch sometimes storebought peanut butter has to do, but it's better if it's not too sweet or creamy in that case.
For me the ideal PB is slightly crunchy, sufficiently sweetened, and made from fresh-tasting roast peanuts.
I embarrass my husband with my restaurant ordering habits
Why the heck would anyone complain that you're requesting more lettuce? That's probably the cheapest ingredient you could ask for, besides salt.
My advice is to ignore the people who belittle your requests. I do think your husband should be a little more understanding, but we tend to be more self-conscious about our friends and family's habits because we're used to seeing them over and over--we forget that waiters and fast food workers will probably only experience our quirks once, then forget about them and us. It's human nature to be very embarrassed about something inconsequential that other people actually don't care that much about. Tell your husband to try to be more understanding. I'm sure if he stops rolling his eyes and heckling you for your requests, the fast food workers will stop being prompted by his behavior to do the same.
Okay, What is for Dinner Tonight?
Fresh fruit salad with cantaloupe, pineapple, banana, and mango. Some cottage cheese on the side. I've been craving this stuff since it's so hot outside.
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.
Potluck breakfast recipe needed
haha izatryt...count on at least 1 lb
Potluck breakfast recipe needed
Biscuits, either normal-sized or mini-sized. You can make them yourself in large batches, or buy a few boxes of them from a local eatery. I live in the South so it's easy for me to get them, but I imagine you can find them up North or out West too :)
(Don't forget jelly, honey, butter.)
These always fly when I put them out for morning catering events.
10 things I learned from food media (and not from momma)
baking. my momma has never baked a single thing in her entire life, though she is an amazing cook.
Savory Ganache?
what a coincidence! just saw this on tastespotting. isn't it a great site?
already tired of pasta salad
some ideas to liven up your usual recipe:
-Vinaigrette, more lively than mayo
-Plenty of fresh herbs, like rosemary, parsley, mint, or cilantro
-Interesting flavor additions like sriracha, mustard, diced jalapenos, olives, citrus juice/zest
-Unconventional shapes of pasta, like radiatore, linguine, etc.
-Raw vegetables in a generous ratio to the pasta (greens, tomatoes, onions, cucumbers, peppers, anything with a kick is better than plain old celery)
Home Run Inn: You Can't Ball Like Derrick Rose, But You Can Eat His Favorite Pizza
No, it's correct. Ballin'!
Cook the Book: Lamb Kofta
Made this into turkey burgers that were absolutely delicious for the 4th.
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I do agree with intheyearofthepig, though, that the blogger wasn't exactly polite herself. If I published something, I wouldn't want someone to repost it without my permission, after having made changes. The blogger overreacted to the entire situation without acknowledging that it is wrong to post a published work without any permission whatsoever. And without noting changes either! I can see why CI representatives would be irked.
If it bothers the blogger that recipes can be published and restricted by copyright, then she should take that up with the US government. As it stands right now, it's the law and she should have the courtesy to respect that.