Posts by amazingrace

As with many other things,  it becomes a matter of individual preference.  In our house we all like the breast skin nicely brown,  but no one is fussy about the bottom of the bird.  So I plunk it into the pan breast...

It is important to know which spices complement what foods,  and/or one another,  and how much of each to use for a good balance in the flavor profile.  However, individual tastes vary,  so what one person...

Quote: Originally Posted by kuan  Why does it take longer to do the dishes than it does to make dinner? LOL.  This is never a problem for me.  HubbyDearest does the cleanup. 

My kichen injustice:   Why is it when I drop a slice of bread,  it always lands buttered side down, so I have a mess to clean up? 

Fresh brewed coffee.  Baked apples,  pumpkin pie. 

I live a good distance from grocery stores, but I know that brown rice, has a limited shelf life.  In order to have a good supply on hand,  I do it up in food saver bags and store it in the freezer.  I also store...

I guess you can't have it both ways.  If you want less grease in the chili, use less grease in the production,  or, after all the searing and sweating, you could put the meat and veggies into a colander and rinse with hot...

The phrase "sorry about that" .  It seems to be the server-world's new mantra.  Dribbled water on you?  "sorry about that".   Forgot to bring butter with the bread "sorry about...

Quote: Originally Posted by KYHeirloomer    The world is as it is, Chris, not the way we want it to be. And the fact is, the typical American home cook is not going to make stock, cuz Swanson already does it...

Quote: Originally Posted by ChrisBelgium  A duxelle is mostly used as a stuffing in meat etc. I even have no idea why you would make a duxelle for other reasons.     There are a...