Overheard on the Home Cooking Board

Published on Thursday, September 1, 2011, by Caitlin McGrath / Edit Post

"I wholeheartedly agree with the people that suggest cooking up all your perishables before a storm hits. Having weathered a few hurricanes, I can say that whatever you don't eat, your neighbors will gladly accept." - alliegator

"I take the giant mass of blossoms, just barely cover with olive oil, warm up on stove top so that oil is warm, but nowhere near simmer/bubble. Taste about every 10 minutes with a dip of bread (or spoon oil onto bread). When you are getting a good basil flavor, let cool, strain, and enjoy as a lovely dip for bread and veggies. Refrigerate leftovers, bring to room temp to get liquid for next round." - torty on using basil blossoms

"It is so much easier to plan around your needs than to plan around your menu. Pick the things that are set in stone (e.g., if turkey is a must-have, make sure there's time for that but then pick sides that don't have to be cooked in the oven at the same time unless they can fit, or can be cooked after the turkey has been removed) and then plan the rest of the menu around it." - chowser on strategic schemes for preparing a big dinner in a small space

ALLHome Cooking Digest
POST A COMMENT |0 Comments

COMMENT