Overheard on the Home Cooking Boards

Published on Thursday, April 15, 2010, by Caitlin McGrath / Edit Post

"Take a mix of different nuts (peanuts, mixed nuts, almonds, walnuts), add a little canola oil, and mix in your blender. Then, take your favorite granola (I make my own) and stir that in to the nut butter, 1 cup granola to 1 pint of nut butter. Totally addictive." – shaebones

"I really enjoy stock made from spiral/glazed ham. I don't have it very often but when I do, I simmer the bone with scraps for about a day; strain, chill, and skim the fat. I then add fresh green beans, a couple generous pinches of tianjin (Chinese preserved cabbage), and some black pepper to make stewed beans. Sometimes, I also add some white kidney beans. I love it ... pure comfort food to me." – Mere962

"I use salami in casseroles and quiches of all varieties. It works well in calzones or on pizza, and a small amount of it chopped very fine and included in a good Italian bread formula can add a tasty and interesting feature to an otherwise plain bread." – todao

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