Overheard on the Home Cooking Board

Published on Thursday, February 2, 2012, by Caitlin McGrath / Edit Post

"One of my favorite ways to coat/cook chops and chicken is to beat equal parts of Dijon mustard and olive oil together (sometimes with a good dash of Tabasco) and brush that onto the pieces of whatever, then roll them in panko crumbs, then let 'em sit for a while before baking." – Will Owen

"If you have mangos that are towards the end of season or overripe, or the mangos weren't handled well during transport/export so they don't develop their perfect sweetness even when ripe, this is a great recipe to use them up. It is Mangos and Cream or Aam ka meetha. Just cut about 3 mangos into bite-sized chunks. Whip 1 cup of regular or double cream with 1/4 cup sugar. Beat well to ensure sugar dissolves. Then stir in the mangos. Chill in the fridge for a few hours, then serve. You can also do this with any other juicy pulpy suitable fruit like peach or apricot." – luckyfatima

"I used the lemon pieces left over from a party, froze them until I was ready to deal with them, then added salt and lemon juice to the thawed pieces. Freezing helps them pickle faster. If I'm using a [jar with a] metal lid, a bit of plastic wrap between the lid and the pickle helps prevent corrosion." – sr44 on preserving lemons

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