Overheard on the Home Cooking Board

Published on Thursday, March 10, 2011, by Caitlin McGrath / Edit Post

"For me, the thing that distinguishes cioppino from other Mediterranean fish stews is Dungeness crab. There is no Mediterranean equivalent for these clam-and-shrimp-eating tasties, because if there was, they would certainly be in those stews." – carbonaraboy

"Punching down the dough is a really bad phrase since it doesn't describe the process well at all. Punching does nothing good for your dough. Instead, as you remove the dough from the first rising bowl you should gently massage the dough to redistribute the yeast bubbles and to make them smaller." – smtucker

"Making kimchi at home has been very rewarding for me, especially because I am crazy about cucumber kimchi (so quick and delicious). I also love making my own napa cabbage kimchi because I can eat it fresh, as well as in soups and fried rice as it ages. I am still no expert, but my kimchi has definitely improved over the last few years. It's not as good as my mom's friend's, but better than buying it." – BigSal

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