Overheard on the Home Cooking Board

Published on Thursday, December 15, 2011, by Caitlin McGrath / Edit Post

"I've thrown it in (unchopped) with rice before cooking it and then removed it for eating. It adds a subtle lemongrass flavor. I have also tied it in a knot (to bruise and release oils) and chucked it in my water bottle. That makes a nice, lightly flavored water over the course of a day. I bet you could make tea with it as well." – corneygirl on how to use leafy lemongrass tops

"[T]he most important thing about the goose is the gloriously crispy skin and the copious amounts of rendered fat. If you are skin-phobic, don't waste your time on goose. Do not throw away that fat: It is culinary gold, worth the effort of roasting one goose per year." – Karl S

"For naturally sweet (and moist) pancakes, I use apple juice, or apple juice concentrate if I want a really intense experience, in place of the liquid in the recipe. I then add 1 grated apple [and] 1/2 [teaspoon] cinnamon per cup of flour. Great way to use up fruit that's starting to get soft." – almond tree

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