Posts by Rocio

Hi everyone! This question is about Portobello mushrooms. I´ve recently read that I should take the gills before eating. However, I´ve eaten the whole things, without the stem. Is it bad to eat the gills or is it just for flavor that I...

Thank you everyone for your comments. I agree with Jock about trying things myself, but since I´ve never made risotto, I wouldn´t like to try it first with another kind of rice....It was just curiosity, because whenever I gather some...

Hello! I saw a cooking show on TV yesterday where they used sushi rice instead of Arborio rice for risotto. Has anybody tried this? Could this be possible? I´m curious about this, but I´m not sure I want to risk it without knowing...

Thank you so much! It's not late at all, the party will be on Dec. 11. THANKS!

Hello, everyone!! My husband and I are invited to a Holiday party, and the invitation (both by postal mail and an e-vite) says to wear a "cocktail party" attire (quotes included). Since we are not from the US, and we don´t...

Thank you all for your advices. I do keep refrigerated my oils (garlic, basil, jalapeño) althoug for more time than it seems to be appropriate. That´s very bad for me, because I like the easiness to have it already prepared and with so...

Hi, everybody! I need some help with this. I usually keep my basil (washed) in olive oil in a jar in the fridge. However, the last time I bought a lot and after a few weeks, the walls of the jar were all moldy, as was the surface of the...

Thank you all for your advices. I´m sure they´ll be very useful. I wouldn´t like to feel indoor summer now that the weather is finally getting so nice, so I´ll wait a little until I´m sure I´ll need the warmth inside (my home). Thanks...

MMMMMM!!!! those risotto cakes sound sooo good!!! I´ll try to have some leftovers to make them! Thanks for the tip! Rocio

Thanks so much for your advice....About not telling people that the food is not perfect, is something I have to remind myself lots of time, since I tend to try and explain everything about how it went with the recipe. Cheers! Rocio