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Baked Kale Chips

I make these all the time but at a much LOWER temperature. At a higher heat, the point of crisp-but-not-burned is about 30 seconds long, whereas, if you go for 250 degrees for 30 to 33 minutes, the crisp-but-not-burned range is several minutes long. Not as instant-gratification, but seems to work super-consistently for me.

May 31, 2011
mairsydoats in Recipes

100% grass-fed, PASTEURIZED milk and cream in San Francisco?

Here's a link to Cornicopia's survey of dairys - they evaluate on a bunch of criteria that pretty much add up to "happy cows."