polecat2663's Profile
How do you organize recipes you find online?
Wow, thanks for the tip. I hadn't explored my recipe box enough to realize it had so many functions. I have tried many of the suggestions here, but I think this is the best of all. To be able to reference things and access them anywhere is great.
Kitchen Superpowers - have one?
My superpower comes from having three kids. No matter how many glasses of juice, milk, etc I pour and how casually I do it, they will all have exactly the same amount of liquid in the cup (even as judged by thirsty kids who all want the cup with the most , and are using their superpowers of unfairness detection)
Make ahead mashed potatoes
I make the allrecipes potatoes frequently. They can also be frozen with no problem, either in a casserole dish or in individual portions. Casseroles I let thaw in the fridge and heat in the oven. Smaller portions I just microwave until hot (they might look sloppy as they heat in the microwave, but once they are hot and stirred they are fine).
Best Asian cookbook?
Another good one is "Essentials of Asian Cuisine" by Corinne Trang. It covers China, Japan, Korea and Southeast Asia.
Source for Thai groceries?
I found some lime leaves at Whole Foods in Natick in a plastic container with the other herbs this week. I'm not sure if other stores carry them as well.
Nov/Dec Dessert COTM runoff voting
DOMESTIC GODDESS gets my vote. Just got the book last month and haven't made anything from it yet.
Out of the Ordinary Ingredient Combos for Jam
Not all that unusual I suppose, but I make a blueberry orange amaretto jam that is by far the best jam I've made out of perhaps 20 different kinds. The recipe came from a Canadian cookbook. It's quite soft set so it's to die for in yogurt or on ice cream.
Best tasting low fat or low cal ice cream?
This is more like a sorbet than ice cream, but very good. Take some frozen strawberries or peach slices (do not thaw), a spoonful or two of plain yogurt, and a bit of sugar or splenda and whiz it up in the food processor. If the fruit is frozen very hard you may have to let it soften slightly. I freeze berries and peaches in season to make this all year.
COOKIE Dough: Freezing Raw or Baked?
The only caution I have about freezing cookie dough, at least in my house, is that everyone seems to like eating the frozen dough balls at least as much as baked cookies. Some batches (especially chocolate chip or white chocloate- cranberry hermits) disappear before they ever get to the oven.
Do you like no-knead bread better than kneaded bread?
I made the Artisan bread this week and my kids have gobbled up two loaves already and begged for more. I like having the dough in the fridge all week and ready to go. I will be buying the book and experimenting some more.
What is the most wonderful food gift you've been given?
On their last trip to Italy my parents brought me 2 litres of just pressed olive oil. It was wonderful, fruity and peppery. They had about 5 litres of the stuff in their suitcase and were praying that nothing would leak. All of it arrived safely, and was gone in a flash.
