Overheard on the Home Cooking Board

Published on Thursday, January 6, 2011, by Caitlin McGrath / Edit Post

"Short of a proper deep fryer, there's no better tool on earth for frying. I use one to make tortilla chips out of corn tortillas, perfect with some homemade salsa and guacamole." – MFalk on enameled cast-iron Dutch ovens

"In autumn, I mix a stick of butter with brown sugar/maple syrup/cinnamon/crushed nuts/and-or raisins, and press it into a narrow, deep freezer container. Then when I want to make a baked apple, I use a corer to bore out a cylinder of frozen flavored butter, or slice it into logs. Having that frozen butter on hand avoids mixing and cleaning a bowl any time I want to bake an apple or two." – greygarious

"I throw [pork bones] in the pot when braising hearty greens, collards, turnips, and the like, if I don't have neck bones or a ham hock. Roasted pork bones [are] not the best choice for stock, but will add a bit of porkiness to soup and stewed greens." – bushwickgirl

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