Overheard on the Home Cooking Board

Published on Thursday, December 2, 2010, by Caitlin McGrath / Edit Post

"Use a teaspoon to get under the thin membrane once you've cracked and started peeling the egg. You should be able to peel the egg by sliding the spoon around the egg under the membrane, and the shell should come off in big pieces (or sometimes one whole piece!) with membrane still attached to the shell. Makes for very fast egg peeling." – mariacarmen on peeling hard-boiled eggs

"I've added miso to various dressings with good results. Add small amounts at a time so as not to overwhelm the other ingredients, but it can add a very nice depth to an otherwise traditional mustard vinaigrette...or whatever." – cowboyardee

"For beverages, you can stretch red wine endlessly by adding cider (or even apple juice) and lots of cinnamon, cloves, and ginger and 'mulling' it (warming it to just short of a boil). We always serve this after Thanksgiving at brunches as a change from Bloody Marys." – LJS

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