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Tip for reducing cooking smells while cooking: put a bowl of vinegar out on the counter beside the stove before you start cooking. It will suck up some of the smell. (My stepmother used to do this sometimes when she smoked.) Dump it a while after you finish cooking.

We get tornadoes on occasion but no sirens here.

Here's another good article about this issue. CBC News In Depth: Food

asparagus -- spinach

Last night we watched "Failure to Launch" (Matthew MacConaughey, Sarah Jessica Parker). It's got a great supporting cast, including Kathy Bates and Terry Bradshaw. (Yeah, the football guy.) It was better than I expected although I must say Sarah Jessica Parker doesn't look very good through this...

I'm making cupcakes today. Probably just plain white ones to be frosted. It's my daughter's first birthday today and I want to have cake for her. We're not having grandparents over for cake until Saturday so I'll make a real cake for Saturday. Today, just cupcakes. :)

Ham is pretty heavily salted. Maybe that's the difference. Bacteria can't grow as quickly?

Look at the bid history. I think it's one person artificially inflating the price using multiple ids. Whether they are known to the seller or not is another story.

Shot glass-sized measuring cup (measurements marked for tsps, tbsps and ounces. LOVE mine)

My grandmother passed away just before my 12th birthday and to this day I miss her terribly. I would love to be at her kitchen table just once more for roast beef with potatoes and carrots (both cooked in the roaster with the beef; I can't replicate it although I've tried) and lots of tea!

Welcome from a fellow Canuck! :)

Blood glucose monitor?

Here is the ingredient list: tomatoes, water, tomato paste, red and green bell peppers, green chili peppers, jalapenos peppers, fire-roasted peppers, natural flavours, vinegar, dehydrated onions, salt, sugar, garlic, dehydrated garlic, cilantro, spices. The sodium is 180mg/2 tbsp according to...

Thanks, GB. I bought a new pan recently and I'm trying to take better care of it. Good to know why deglazing is different.

How long is storebought salsa good for in the fridge after opening? The grocery store we go to sells a great store brand roasted tomato salsa, but I just don't get through the jar very quickly. It doesn't have a handy best before date like salad dressing. :tongue:

Just a question: why does putting water in a hot pan in the sink warp the pan, yet if you add water to a pan on the heat to deglaze, it doesn't? What's the difference? Is it the fact there's still heat?

My grandmother taught me to bake when I was a kid. I loved baking long before I taught myself to cook as an adult. For professional and/or celebrity chefs, one of the first I really admired was Anna Olson. She's a pastry chef and does both the ordinary and fancier. I could relate to the things...

I'm pretty casual when I do roasts. I season it and pop it in the oven in a roasting pan about 350* for 90 minutes to 2 hours depending on size. I sprinkle it with garlic powder, onion powder, generous pepper and some soya sauce (both for the salt and as a darkener for the gravy I'll make when...

Everything I've ever read says the electric kettle is more energy efficient than the stovetop model, especially if it has an automatic shutoff once it reaches boiling. It makes sense; a stove burner heats the pot and some heat is lost to the air while the electric kettle has elements in the...

I level off with a knife a lot more than just flour -- white sugar, baking soda, baking powder, other ground spices if they don't have the flat edge on the container.

Lemon Chicken Pasta (easy easy) Ingredients: chicken breast, lemon juice, coarse oregano leaves, finely shredded mozza, whole wheat bowtie or rotini pasta. Brown chopped up chicken breast in a pan. Add pasta and generous lemon juice. Stir until chicken and pasta mixed. Lemon juice will help...

It's never easy being a Mom and sometimes you can only do so much. It takes a lot of strength to do what you are doing. Trust your instincts on this! *hugs*

I think burnout and unrealistic expectations by the owner starting the business can be a factor. I definitely agree about poor location and poor food. Of course, there's always the health factor; there was a place here that kept giving everyone food poisoning and, as you can imagine, I think...

I'm not sure what cut of meat I use for that (pork roast), but the flavours sound good. Another option to try anyway. Anyone have a tried and true recipe they don't mind sharing? :chef:

I know this is an old thread, but thank you to all of you who posted. This is really helpful. My new SS saute pan thanks you. Helpful to know how to make cleaning quicker. :)