🏷️ eating in

Jul 21, 2011 4:24 PM
Arrived at FedEx location
PERRYSBURG, OH

WOOOHHOOO. Perrysburg!!!

Wait... What?! Why on earth is the pan going from City of Industry, CA to Perrysburg, OH instead of coming to Buffalo, NY?

Backstory: @tinypliny #54740

I am so excited about this 7+ pound 12 inch multiclad Fry Pan with a dome lid (which means I can not only make bread in it but additionally heft a nice weight around while making bread!).


It's not even healthy to be this excited about some inanimate object but I can't help it. It gets home this Saturday!

Jul 19, 2011 10:36 AM
Departed FedEx location
CITY OF INDUSTRY, CA

Jul 18, 2011 8:06 PM
Arrived at FedEx location
CITY OF INDUSTRY, CA

Jul 18, 2011 4:47 PM
Picked up CITY OF INDUSTRY, CA

Jul 18, 2011 11:07 AM
Shipment information sent to FedEx

PS: It's made from steel by JSW, one of the largest steel producers from India at a plant in Texas Whoever said all jobs are moving from US -> Asia needs to take a look at JSW that did just the opposite.

Just when I was getting ready to order the wok, Amazon changed the price on me.

Now this is just annoying! Or maybe it's a signal that I didn't need that wok.

EDIT: And of course, as soon as I deleted every single thing from my cart in protest against Amazon's price-changing shady tactics. the wok silently dropped to it's former price again.


How unbelievably dodgy is this?!

EDIT2: I gave Amazon the royal shove and bought this 12 inch fry-pan from Overstock.com where it has been the same price for more than a month.

I found an interesting variation on the Biscoff Speculoos recipe at this

Ingredients:

2 c. all-purpose flour
3 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp baker's ammonia
1 c. unsalted butter, softened
1/2 c. sugar
1/4 c. firmly packed light brown sugar
1 tsp. pure vanilla extract

Directions:

In a small bowl, whisk the flour, cinnamon, nutmeg, baker's ammonia and salt together; set aside. In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract. Gradually blend the flour mixture into the butter mixture. Press the dough evenly into the bottom of a 9x13 greased pan. Decoratively score the dough with a fork or small knife, if you wish.

Bake in a 350-degree oven for about 20 to 25 minutes, or until golden brown around the edges. Let cool completely before cutting into bars. Store in an airtight container. Well-wrapped shortbread may also be frozen.

Source: The Art Of The Cookie

Baker's Ammonia? What in the world is that? Sounds so fishy... and sea-weedy.

I bought a ton of collard greens today. I think it might be so cool to toss and stir-fry them with cashews, almonds and roasted garlic in one of these...







I am leaning towards the wok...

As a complement to @tinypliny #54608, the method below is probably the easiest (and the healthiest) way to get a smooth roasted/caramelized garlic paste for use in salads, salad-dressings, hummus, or any sort of dish where you need a smooth garlic flavour with a hint of sweetness to it. I used it on a multi-layered multi-texture quinoa salad yesterday.

I recommend that you don't use the multi-pack budget garlic that comes in mesh bags. They are abysmally poor when it comes to taste. To me, they don't taste like garlic at all! Sometimes, using even two whole bulbs doesn't give me sufficient flavour-levels.

So loose garlic it is.

1. Take a whole garlic. Wash it. (Don't dry it. Don't peel it.)
2. Wrap well in aluminium foil with a tablespoon or so of water.
3. Bake at 375 deg F for 40 minutes (just toss it in the corner while the onions are caramelizing...)

4. After 40 minutes, the garlic is caramelized and softened so well that you could simply take the peels off and smash the cloves to a wonderfully smooth paste with your fingers if you wanted. I used a spoon. It has this absolutely awesome silky consistency to it. Best of all, it doesn't make anything greasy or oily but instead gives dishes an earthy, well-proportioned and exquisite garlic taste.

If you don't have much time to stand around stirring the onions and want to caramelize onions perfectly with the least amount of work...

3 minutes prep:
1. Peel and chop red onions lengthwise. Turn the chopping board and chop the lengthwise chopped onions into three.

2. Toss in olive oil, salt and spices

40 minutes cooking time (unattended).
3. Spread on a stainless-steel cookie sheet in an even uniform layer. Roast at 375 deg F for 40 minutes.

Perfectly caramelized onions ready to go into whatever you are cooking... or maybe even as a fun dinner with a little lime juice and chopped apples.

---
PS: The method doesn't work so well without
a) salt (because then, the onions become very dry and may burn/char instead of caramelizing).

b) stainless-steel cookie sheets. The non-stick varieties are just awfully non-uniform when it comes to heat conductance. I have always had partially charred results with those.

It's only slightly dried up. It has gone into the oven for roasting now.

I am planning to make a pumpkin and lentil soup like this one:

Nice idea - replacing the food guidelines pyramid with a plate instead.


I would suggest, cutting those grains by half and assigning that half to add up to an eighth more of vegetables.

If I cooked and planned ahead like this woman wants us all to, I'd never cook anything.

My favorite way to keep grains, beans and herbs is labeled and stored in glass jars ranging in size from gallon to 1/2 pints. These same items, if stored in boxes or plastic bags, defy functional organization...

Yeah, and you never know when you might reach for rosemary and use cilantro instead.

Remember, if you’re hungry right now, it is not the time to start washing rice. Order a pizza for dinner and while you’re waiting for it to arrive, then determine tomorrow’s main dish.

Seriously? How long does it take for this woman to cook rice? 5 hours? I have never EVER had a hungry day when it took me more than 20 minutes to put a well balanced rice-based dish together from scratch. Such ridiculously pseudo-methodical articles about planning ahead and cooking is what makes simple cooking seem tough to people and encourages junk food consumption.

Cooking is meant to be unplanned, quick, improvisational and fun when you are doing it for yourself and your loved (or even unloved) ones. That is why it's called "cooking" and not "strategizing".