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Anything airtight will do just fine. I work at a funky little coffeehouse on campus of Arkansas State. We serve a sandwich menu, as well as soups, quiche, desserts... I run the kitchen and bake most of the stuffs.

Certainly, I will always try to answer any question I am able to. Puffed wholegrain (brown) rice, like rice crispies, only puffier :p Cereal - Cereal, Puffed Brown Rice By Arrowhead Mills, 6 Oz, Item #120644 By slurry, I mean my liquid mixture. Now, keep in mind, I make this in very large...

Baker here. :whistling

Right, that is why I think it is best to dry it. It's not wrapped in the moisture of the water while frozen. When dried out it should keep just as long, if not longer. And it will reconstitute with just the slightest hint of dampness.

Next time you roast a bulb of garlic stick some figs around the outside of it while it cooks. Garlicky-figs.

The zest should also dry really well. Put on paper towel and let dry on your counter. The put in airtight container (an old spice bottle). Pulsate the zest with kosher salt... bam, lemon salt.

That is exactly why I have so many herbs growing. Just that extra bit is what really can brighten or even make a dish.

I use a few of these at work all day long... then go home to my wire whisk. :mad: Oh well... both are fun. :chef:

Recently eaten it a lot with fish. Making the fish in a pouch with the cilantro as the bed provides a nice green, lively taste. Otherwise, since I grow my own, salads, salads, salads. Honestly, about anything I can sneak it in, I do. :smile: Had an omelet in mind with goat cheese, cilantro, and...

I suppose it depends on many different factors, especially the meat. I would say, simply, thaw it out... if it is discolored or smells iffy get rid of it.

Oddly, I have never tried making them myself. I'm sure it would be much better and wouldn't leave me thirsty as a dog from all the sodium. Probably do it this weekend. Cilantro, yes! I already made a thread announcing my love and devotion to it.

Do you really think I'm apt to answer that given my newness to this thread?

Making my way through a large selection of Edward Albee. Just finished Micheal Pollan's, In Defense of Food.

Hi, I'm me. I suppose you'll find that out at sometime. Cya around, probably talking about something either utterly healthy or awesomely decadent.

Just order out... throw away and hide the take out containers. All in all, it will be easier... and both parties will end up more happy.

That ain't hummus! :tongue: Sounds good nonetheless. :wink: Oh to add... A few weeks ago, while making a nice big batch of hummus, I ran out of all the tahini I needed. I found a pretty decent sub-- I had sunflower seeds, a nice handful of those well pulsed provides the nutty and somewhat...

I know of these, The Original Morning Glory Muffin. Really good and stay really moist. Not quite the same, but you could add the ginger... nixing the apple sauce and substitute the pineapple, probably turn out just about right.

Okay, I suppose mostly to your own taste, but this is how I make it. Slurry- Equal parts vegetable oil/honey Lemon zest A little fresh ground black pepper Shot of vanilla extract Cinnamon A palm full of brown sugar --Mix together, then drop a few bags of orange blossom tea in with it and heat...

They would work for a lot of applications, sweet and savory. Though if you don't want to eat pineapple till forever, you could crush it add a little extra juice, orange... even pomegranate, then put into some sort of mold for sicles. Or, blend and combine with simple syrup then follow the rest...

Kitchen manager/baker at a coffeehouse. Haven't decided how far I want to go in the industry. Just for enjoyment or as a career, still undecided.

I'll usually given the choice between turnips or parsnips go for the latter. Either way, roots are great. Beets would have been pretty-- chunks of rhubarb to counter it's sweetness. Ahh, I want roasted veg's!

Tomato and purslane salad is a great thing. With salty sardines! :)

You are good in about every application. Thank you for being who you are, so vibrant and edgy.

Using dried fruits to sweeten is popular. Try pulsating some raisins/currants, possibly apricots or figs. Also using different brands/types of oils will produce different flavors... some subtle, some not so much. Nuts also are very popular. Oh, anise and caraway seeds. Poppy as well. All of...

My absolute favorite food. Must be fresh!