Posts by carolee1945

Okay, here is something else. When I travelled in Europe, the butter in England and France was absolutely scrumptious.  I have bought the so called gourmet butters and they never taste the way they tasted in Europe. Why? Is it me?...

 I notice good restaurants use unsalted butter with their French bread and it is delicious. I prefer it. At home, I used salted butter and it tastes better than unsalted on my own bread. Is it psychological???   Should I...

Re: lemon rind, there were 2 Tablespoons for the icing, 3 Tablespoons for the cake, and 2 Tablespoons for the lemon curd.  It is the absolute best recipe with great lemon flavor because of the all the rind.   Does the...

  I recently made a fabulous cake from Fine Cooking magazine, but it required a huge amount of grating lemon rind. Does anyone know of a device or a short cut to doing this laborious task?

I recently made a fabulous cake from Fine Cooking magazine, but it required a huge amount of grating lemon rind. Does anyone know of a device or a short cut to doing this laborious task?

I belong to a CSA and I get fresh basil, picked almost the same day. I use it immediately!!! Today I was shocked to find it turning black as it simmered with onion in preparation for fresh tomato soup. I knew that storing it in the...