Posts by zojison

I usually just soak beans with a bit of baking soda, just about half a teaspoon. It's something my mother taught me, I didn't really ask why but I guess it has something to do with the PH too.

Wellcome co ChefTalk, Pizza cutter!   I'm sure you will find here tons of good advice and awesome recipes, dust like I do :)

Thank you :)   I will try the Egg Kurma later on today, though the eggs are not really poached... it looks great for a nice breakfast for two.

Well, only one song seems to suit this gloomy morning: http://www.youtube.com/watch?v=8SbUC-UaAxE&feature=related  

I think I would just paint them all... I mean have all the bottles pained the same color (white, gray... or whatever) and then just use pain to mark them. Another layer of clear topcoat and you're good to go. Just make sure you use...

Quote: Originally Posted by Cookinonwheels  I am expecting my food truck in about a week or so. Will be selling crepes. Living in upstate New York where the regs are tough. Left my position in academia. I'm keeping a blog...

I don't think they actually gather the fruit when it's ripe, and even if they did, it wouldn't keep it's color if it wasn't "helped" by some food coloring and additives.   I did make some canned fruit mixes a few years ago to...

Hi'   Found this recipe, I was looking for one with the same dressing I remember tasting a couple of years ago when a friend of mine tried it. I only remember the dressing because the steak itself didn't turn out that great for...

Quote: Originally Posted by AZFoodie  There are a few recipes floating around where the raw eggs are poached in the sauce.   I'm a bit curious about this, I tried to Google it and haven't found anything relevant....

I was really lazy last night, so I put together a rich and dry tuna salad with veggies, and used it as filling for some quick loompy tortillas.