On No Visa Required
I, personally, think the rice is mandatory. And while I'm on the subject, I think you should have some black beans with it as well. Maybe dressed up with a bit of cumin and lime...
On Perfect Every Time
I peel them because I think they brown more uniformly. But you certainly don't have to--they will get crispy either way. More fiber is always a plus, right? Thanks for asking!
On Give me Rosemary and More Time
Nelle: You don't know how pleased I am that you recognized the salt pig! It took me ages to find one. And then I had to have another. The red one has kosher salt, the white one regular table salt. (I mostly use the kosher while cooking but sometimes want the finer grain.) Thanks for asking.
On I'm still here
Welcome back Tara. For the first year of my blog, I was able to keep up a pace of about two posts a week; however work, family, and not training for an Ironman (Steve!) take a lot of my time, and I'm down to one per week on average. Usually written at my kitchen counter on a Friday night.
With a margarita next to my laptop.
I'm finding it to be a great creative outlet, and enjoy it a lot. But trust me, I know. Sometimes it is hard to find the time to put your ideas to paper. Write what you can, when you can. We'll all be waiting for you.
Good luck cleaning up your garden. We didn’t do too badly in the storm. Flattened peonies is about it.
On Food Restrictions
Wow! What a spirited debate, something normally not seen on my blog. (Let’s face it, a chicken soup recipe is generally not very controversial.) I felt like Mr. Eyster there for a minute! Many thanks to my defenders, but also thanks to all those who read my blog and write in with challenging comments or concerns. I appreciate you taking the time to voice your opinion.
Just don’t expect me to always agree with you. Especially the part about euthanizing my cat. Egads!
On A Royal Wedding Treat
Thanks for the date correction!
On Slow Sunday Mornings
dini79-I would swap out the vanilla with the orange extract. But probably don't use a whole teaspoon--that stuff can be strong! Maybe you should try some grated orange zest instead? Blueberry/orange scones...I think you are on to something.
Nelle-What a funny story! And kinda gross. :)
On Keep It Sharp
Nelle-A short time ago, Cook's Illustrated (to me, the last word on kitchen stuff) did a comprehensive testing of knives. They highly recommend the Victorinox brand. They are inexpensive (the most expensive knife is less than $30) and hold an edge well. I'm not sure of a local source for them, but you can get them on Amazon. I've never tried them because I have collected a combination of knives that I'm quite happy with, but if they say it's good, you know it is.
And by the way. Always handwash your knives-especially if they have a wooden handle. They will really last that way!
On Ramping up Flavor
I, too, find turkey stock can have a lot of fat. So I use a fat separator to get rid of most of it. (It's a pitcher with the spout starting near the bottom of the pitcher--the fat settles on top and you can pour the clear stock from the bottom.) It was worth the $12 investment--I use it a lot.
Everyone's ideas sound great. I need to make another turkey!
On Wedding Fare
Dini79-I actually do have an old fashioned meat grinder; in fact it's circa 1908.(Family heirloom) But if I were to grind my own meat, I would probably use my food processor. However, I don't think it would work for me to grind my own chicken, because you need a certain fat content for ground meats. I just don't think I would be able to add the necessary amound of chicken fat. Yuck.
I'll just buy it and let the pros do the dirty work.
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