Overheard on the Home Cooking Board

Published on Thursday, June 30, 2011, by Caitlin McGrath / Edit Post

"Part of what makes a family recipe special and unique is not so much the list of ingredients and measurements but how those ingredients and measurements are passed down from generation to generation. It is the very act of one generation teaching (nurturing?) another generation how to do something that makes it *so* special." - ipsedixit

"I just added saffron to my peach cobbler yesterday, and it was delicious. Dry-roast a bit in a hot cast iron skillet, cool, crumble, and add to a bit of warm milk, then into the cobber, along with some roasted almonds." - pine time

"It's kind of a pain, but I've been converted to rinsing because I definitely find that the rice comes out less gloppy and sticky that way. It also prevents the pot from boiling over while it simmers, which had been an annoyance for me. I rinse a few times, till the water runs clear." - Kagey

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