Archive for July 2018
August 2018 Cookbook of the Month VOTING">August 2018 Cookbook of the Month VOTING
And a big thank you to islandmermaid, who will be taking over as COTM coordinator starting next month! Reading More May Cause Envy...
Read moreSaffron Source">Saffron Source
I don't know whether a link to a commercial source is allowed on chowhound but I have discovered an online source of saffron from Spain that, while still expensive, costs less than in the US. So good in paella or arroz con pollo. And they seem to be offering a...
Read moreWhat to do with Lots of Basil Besides Pesto?">What to do with Lots of Basil Besides Pesto?
How much of each, lime jc.,sugar, fish sauce? Reading More May Cause Envy...
Read moreMobile Food Banks Roll To Isolated, Rural Poor">Mobile Food Banks Roll To Isolated, Rural Poor
Seventy-nine percent of U.S. counties with the highest rates of food insecurity are rural. Reading More May Cause Envy... Read more
Eggs galore">Eggs galore
Let's say your CSA keeps giving you eggs. And you're drowning in them.... ideas? Favorite ways to use up lots of eggs? Baking or savory ideas... anything would be much appreciated! I'm feeling uninspired! Reading More May Cause Envy...
Read moreHard, but Flavorful Peaches">Hard, but Flavorful Peaches
Thanks, everyone. Reading More May Cause Envy...
Read moreCan I get botulism from a veg brush?">Can I get botulism from a veg brush?
One of those oxo vegtable brushes with nylon bristles yeah. Reading More May Cause Envy...
Read moreCan I get botulism from a veg brush">Can I get botulism from a veg brush
Without thinking I just scrubbed a lemon for my drink with the same brush I use to clean potatoes. Could I have given myself botulism? Go ahead laugh I know I'm paranoid lol. Reading More May Cause Envy...
Read moreHow to brine cod loins?">How to brine cod loins?
Alright, so I just bought a huge box of Icelandic cod loins and have 3 thawing in the fridge. I very much enjoy white fish like cod, but prefer to brine it before eating it, so how could I go about doing that without over or under-brining? I usually brine...
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