Recent content by Walt Bulander

We always have heavy cream in the fridge, but we travel a lot. What I do if we're going to be gone more than a week or two is freeze it in ice cube trays and bag the cubes in zip-locks. If you need some for a sauce or gravy, just throw in a cube, or two, near the end of cooking, and stir it in...

Parsley I planted 2 weeks ago (In cold Minnesota). not up yet. Fortunately, parsley is a biennial here, and I have last years up and adequate for the next week or two. Also, chives up and almost blooming. Tarragon, mint, etc. available. Even sage made it through the winter! Unusual. Warmest...

Don't forget. Meat grinds much better if everything is cold. I throw the grinder attachment for my Kitchenaid in the freezer for a while and grind the meat partially frozen.

I have a Zyliss aluminum press. Fast and effective. Don't peel the garlic. Press, slice off the extruded garlic, retract the handle, and the excess usually comes out in one piece. Try it!!!

I'm still using an old (like 40 years old) belt drive GE. It won't break! I'd love to get one of the new fancy ones, but alas, I think it will outlive me:chef:

See Alton's "Back yard baby-backs", on the food channel recipe site. I use the rub, modified by substituting splenda for the sugar (Low carber) and adding celery salt.I call it love potion #9. Rub and refrigernate over night in foil. Cut the rack in half before rubbing/foiling to make the weight...

Just once, spend the big bucks ($2/can) and buy Genova brand in olive oil (Trader Joe's house brand is the same thing). Better than any other U.S. brands, and about half way to the $8 Italian ventresca! We go through about 8 cans a month. We also save the oil for the vinaigrette.

sauerbraaten You could use them in a sauerbraten marinade. (and use up the excess gingersnaps in your freezer in the gravy!!!:rolleyes:)

Moroccan chicken with lemons and olives over couscous, with a side of green beans.

Try fish sauce I used to have the same problem. Now I just buy a quart oforiental fish sauce (Nuc mam, nam pla, etc - 3 Crabs is a good brand) Use a teaspoon, or so, in your dish-- you won't know it's there, but you'll know when it isn't. Lasts for years without refrigeration. Just...

Try not peeling the clove. Very fast, and usually the skin comes out in one piece, at least in a Zyliss.

I am amazed that I get breaking news on DC. Flipped over to the link on Drudge (CBS) Hard to believe how dumb some reporters are: "Temperatures at the time of the crash in the city were just about 20 degrees, with the water temperature likely much colder" Sheesh!

We went to town today, shopping. It was -10 degrees all day, so wanted something hearty for supper. Had chili in the freezer, so we were lazy, and just heated it up. Did whip up some corn bread to go with it.

I usually make a bunch (3 or more pounds of mixture). I brown in the frying pan, then transfer to a baking pan and finish in the oven. Makes at least 8 meals, so I vacuum pack and freeze the excess.

Had that. Taylor's Refresher drive in, in the Napa Valley. Awesome, but oh, the calories!