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it should. the oil keeps the wood from drying out..once it dries out it will start to splinter. plus if it gets wet while it's dry like that, you really up your chances of your board turning into a twisted bunch of something or other. i didnt oil my very first board. with in two months it had...

it truly is wonderful

i'm not getting anything. then again, i am using ad block plus and it does say it has prevented multiple popups.

further backing it up..anything for cooking will go rancid veg, walnut, olive..whatever whatever. oil JUST for your board will not cost you very much, and will last a good amount of time. i oil both mine once a week and i haven't even used half the bottle and had it over a year now. Amazon.com...

you know, i came to a decision a long time ago that different things for my kitchen should always be used and never new..im talking like aluminum cookware, cast iron stuff, .....stuff that the ware and tare tells you of the quality of the product.

that's what I was thinking as well. However I use the same tech in a lot of my stuff. focus a great deal on a specific section..usually parts that most of the colors can be seen and where the texture is most notable. I've had a few people comment on it recently saying they really enjoy that in...

i actually have some peppermint and some pomegranate green right now. They really are a nice change. I saw some Darjeeling the other day and wasn't real sure on it. and I get all my tea from this place

i was 13. Had just gone vegetarian and had to start cooking for myself..had no idea how to prepare tofu. ended up using it fully raw unsqueezed in some sort of pasta dish...it was terrible. ruined the whole thing. pretty sure I ruined a batch of brownies not long after that too...man i've come a...

no fancy high priced stuff is being demanded.. here is a small sample of what i've shot only recently ^ice cream had started to melt once I finally got the shot I wanted no fancy camera stuff or lighting..basic kitchen lighting, adjusted ISO and white balance, shot and fixed in Adobe...

same here. it gets this gorgeous deep red color to it with a super "classic" flavor..it's just epic on everything

yeah the thread has a main focus on black and im more of a green dude. I do love Bancha but I've already noticed a rise in it's price. Assam is like my fourth favorite. Right now I've been drinking a great deal of basic good quality Japanese pan and oolongs.

for whatever reason I just can't do Black teas other then Chai. I've gone through a lot of them hoping it would happen but every time I drink black tea im just not as impressed as I am with my greens. Had a friend hook me up with lady and earl grey, prepared it three different ways; clean, milk...

oh wow. Sorry. My mistake. Don't know how I missed that

I drink a lot of hot tea every week and basically, I'm just wondering what you guys dig in hope to find myself something new and exciting.

oh yes..I was going to say something about the clam dish... for sure way to much clam and also I noticed it was very light on the sauce...to me it didnt really look like a enough to coat the pasta..if that is the case you might want to think about an oil drizzle on it. A dish like that, you...

could be. i leave it out because I don't always want it with the dish I may use the sauce for later (I make a lot of sauce a head of time) if it is used later. I usually use some crushed celery seed and let it all sit for a while over low heat or in a double boiler.

until smooth is pretty much the basis for all kneading unless other wise noted I've never used a mixture with any of my dough simply because it's hard on the gears..all my dough is done by hand and when I do pretzels if I had to say how long it is...max of ten to 15 minutes. basically I think...

don't need it for so long..that is seriously unnecessary on so many levels and could be a great deal of the issue. I know the episode you are talking about, and I do know that he says if the dough bounces back to let it sit a few minutes. i've made pretzels a great deal of times and never had...

+1

yep agreeing with pretty much everything already stated, way to much wine, lose the capers, add a small pinch of baking soda (I use it more because it helps maintain color but yeah it does help with the sweetness) I also bring about a 2 teaspoons sugar to mine and your herbs seem a little on the...

well then..ok as said, your stuff could use some work at least from a photo stand point..it's hard to judge someone's cooking simply on a visual point even more so when the photos are of low quality.

agreed or use low sodium broth OR use simple skip the step all together and simple cut up the bacon, saute to it until almost done, add it to the pizza and and let it finish cooking while baking. I don't drink either but I still keep wine in my house simply because I cook...cooking means...

well there are like 2 or 3 episodes for dude cooking....I know there is a breakfast one and I dinner one for sure (have them on my hard drive so I just checked) so yeah, those would be a good place to start. I'd think about the sorta food he digs and find recipes from trusted sources on the...

I know a lot of it has to do with the photos themselves because I can tell your white balance is way off and ISO isn't set right however, the soup does look oily and cloudy; two things that people really don't like with soup. the pizza looks to be all bread. with a crust that thick, they need to...

beans and rice would be on top of my list. use the stock to cook the rice, use a little more when cooking the beans down....and just eat and eat and eat..