Archive for Weekly Question
Tips & Tricks – Cast Iron Skillets
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For the longest, I have never had an actual cast iron skillet. Sure, I have my Le Creuset but those lovelies are enameled (and let this gal toss them in the dishwasher). After watching one too many episodes of Cooking For Real and Viva Daisy, I noticed that a cast iron skillet appeared to be a favorite go-to piece. Sure, it’s not too expensive and from what my father told me, my Bampa used his cast iron skillet often.
So, with that, I decided to visit the local Tar-Jay and found a great Lodge Cast Iron skilletfor about $18. It’s supposedly pre-seasoned but is definitely not dishwasher friendly.
So, do any of you seasoned cast iron experts have any tips and tricks for those of us that are new to the Cast Iron Skillet club?
Question to the Readers: Kitchen Organization
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I have to say, when it comes to organizing my shoe closet, I’m an expert – but when it comes to organizing the kitchen, now that’s another story. Question To The Readers: Not So Favorite Ingredients
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Weekly question time:
OK, what is the one (or two) ingredients that you cannot bear to eat, work with, etc.
Question to the Readers: Covet Worthy Items
Posted by: | CommentsWeekly question time deals with Covet Worthy Items. No, not shoes - at least for today – but what big purchase product has you going “I MUST have that” while you are plotting any creative accounting to either save up for or re-allocating funds so that you can add it to your kitchen arsenal.
For me is the brand new Cuisinart Elite Die-Cast 16-Cup Food Processor.
Do I *need* it – no, I have one that works pretty daggone good.
Do I WANT it with all the bells and whistles – oh heck yes.
All in due time.
What’s on YOUR list?
Weekly Question: Your Absolute Tried & True Recipe
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You know when you have a mountain of work, a ton of stuff to do and a to-do list that never ends and lo and behold, dinner time is here. That brings me to this week’s Weekly Question
What is your absolute tried & true recipe that you can make in your sleep that is your favorite and you never seem to get sick of?
For me, it’s my arroz con pollo. I can make that recipe with my eyes closed and it never fails, no matter how crazed my day/week/month is, somehow making this recipe brings me a level of calm and inspiration.
Question To The Readers: Grocery Savings
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One of the things with cooking so much is that it is so easy to spend a fortune at the local Whole Paychex or Genuardis. I’m always on the hunt for “good” ingredients and it’s so easy to get inspired by a gorgeous piece of salmon or a fab cheese I’ve never worked with before. Pretty much the wallet that once would scream in horror at the Nordy’s shoe department now runs for life support when I head to Whole Foods.
I have been reading a great book, COUPON MOM, and I have come to realize that there HAS to be coupons for many of the pantry staples that everyone uses. So, I have vowed to get my coupon game back in gear. For a gal who is so determined to save a fortune when it comes to online shopping and waxes on endlessly about all things cash back, for me to NOT save while I am grocery shopping is just not right.
I have to ask – in this time of recession and a focus on one’s personal finances – how do you save when you go food shopping?
Question To The Readers: Culinary TV
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OK, this week’s question deals with all things cooking television. This is a two part question so here we go…
1) What cooking show would render you heartbroken if cancelled?
and
2) What TV cooking show would you be thrilled to see off the air?
Question to the Readers: Kitchen Mishaps
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Weekly Question Time…
What was your worst kitchen mishap?
My confession - while trying out Ingrid Hoffman’s Chipotle Eggs Benedict recipe, this gal here SCRAMBLED THE HOLLANDAISE… Don’t even get me started about separating eggs, ugh! While I’m thinking about it, anyone have any foolproof hollandaise tips?
Question to the Readers: Ingredients
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Weekly question time:
What was the most unusual or hard to find ingredient that you had to find for that recipe you just had to make?
For me, it’s a toss between Cajeta (goat’s milk caramel) or Tapioca Flour for some upcoming recipes. Thankfully I was able to locate these ingredients at MexGrocer.com (who gives cash back by the way) and Whole Foods that just opened here in Plymouth Meeting, PA.
Question to the Readers: Must Have Kitchen Tool…
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Here’s this week’s question:
What is the ONE thing in your kitchen that is your “must have” kitchen tool (besides your chef’s knife of course)?
