Recent content by Skier

Here’s one we really like from a cookbook from a local restaurant. Vegan Chili 1 cup onions 1 cup diced carrot 1 cup celery 1 cup green bell pepper 3 cloves garlic minced 2 tbsp chili powder 1 tbsp cumin 1 tbsp oregano 1 tbsp dried basil Sauté the above 1.5 qt kidney beans (cooked) or 3...

Springerle are always my first thought for Christmas cookies. I’d love to try painting them sometime.

They’re on a sliding rail and do pull out. I bought the 222x2x11 and 22x2x11 from Vertical Spice and installed them right next to each other. They fit 5 jars deep which gives me 50 spots. Right now I only have ~35 different spices so there’s room for me to grow. I would definitely recommend...

Good timing for this thread. We just installed these today. They seem fantastic https://www.verticalspice.com/

The typical 2-3 hour range for meat is not what I was looking for. I thought part of the intent of the crust was to create a barrier that protected the inner goodness from the outside air and bacteria thereby allowing the delicate contents to be preserved longer than normal and be safe to eat...

I’ve read that handpies such as empenadas and pasties were originally carried by laborers to the fields as a convenient lunch. I assume there was no refrigeration or reheating at the time. Are there any concerns storing the aforementioned pies (possibly with meat fillings) at room temperature...

Magnus Nilsson has a recipe for a thin cracker made from flax seeds. I believe the recipe is in both the original Fäviken book and his new Fäviken 4015 days book.

I realize this is an old thread, but has anytime tried eatyourbooks? It intrigued me and I’ve tried the free version, but I haven’t yet switched to the paid version. https://www.eatyourbooks.com/ You just load all your books into the site and then you can search all your cookbooks for...