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I have some magnetic spice tins that I've been using for loose leaf tea. I got more to use them for spices. I like them but I read that they can get dirty under the plastic lids so I popped the lids out to clean and dry everything. How do I get the lids to go back into the tins securely?

Thanks Andy and Medtran for your research! I may try again. :) It looked like an amazing recipe on TV. I'll reduce the liquid accordingly next time. I just have to muster up the courage to do it again and go find some old bananas!

I did not pay attention if they reduced the liquid. It probably makes a difference. I also will do what you said which is not use more liquid than is necessary.

I should clarify I didn't reduce the bananas completely to a liquid, just partly. On the TV show the hosts said to microwave the bananas 5 minutes to create a liquid to add to the bread. It was supposed to increase the banana flavor. I tried the liquid and it was good!

Thanks for the recipe. I'll try it out next time. I have a thermometer in the oven to make sure the degrees are correct. And I do NOT bake often... :( I need more experience. You have to pay to see the ATK recipe so I tried to find another recipe not to pay. I modified the recipe I used...

I attempted to make this banana bread from this link but the change I made was what I learned from an America's Test Kitchen episode on banana bread. I used 5 bananas instead of 3 and I microwaved the bananas to soften them and make a banana liquid to add to the bread. My bread never finished...

I saw Rachel's show. The difference I saw was that not all of the meals were intended to be morphed into other meals and she didn't talk about combining prep time for meals like Robin Miller does. So I think I still like Robin Miller's show better.

That's why I like Robin Miller's show. She gives recipes and/or meal plans that become multiple recipes for multiple days. She's the only time management cook I've seen so far. I was just wondering if Rachel Ray's show was like that.

No ideas? I'll eventually get around to watching one of the Rachel Ray shows, I was just wondering what you all thought.

I've seen "Quick Fix Meals" and what I like about it and the Food Network website about it is that Robin Miller's, shows how to do the recipes, how to prep for the other recipes on following days, and what order to do the recipes or parts of the recipes. Likewise the website on the show...

Thanks, I looked closely at the Amazon information for the book and I saw what you were referring to.

Does the Fast Food My Way book contain the same recipes as the ones you see on the TV show? I want to buy it if so. I can find many of his "More Fast Food My Way" recipes online but not from the original series so I want the book as a resource! :chef:

So I tried rolling the falafels balls in bread crumbs and then frying them. They had good texture but they were not cooking through. After I browned them I ended up baking them ALSO. Guess that making falafel balls to fry only works in a deep fryer or in a certain pan?

GB: OMG! That happened to me when I tried to make chicken scallopine and I pan fried the chicken. Another question for anther time. taxlady: Thanks for the tip on soaking the bread. I did a minute amount of research and found some of the advice goes along with what you said...

To simplify my rambling post: how do you know what texture you need for your meatballs/falafels/patties to stay together when you fry them? Thanks.

Hello, I made falafels although the question I have has to do with making falafels, meatballs, and patties in general. How do you know when the texture of the meatball is right? When you have enough bread crumbs in the mixture? My falafels came out OK because I baked them. I think if I had...

I don't have a grill but I do have a broiler so I could try all three of these techniques. But my issue is I don't know when the eggplant is done. I usually assume it's done before it is and then it isn't cooked all the way through. So what are good rules of thumb for what the texture should...

It seems every time I attempt to cook eggplant, I under cook it. I think that it looks done but it is not. Last time I cooked eggplant, I roasted it in small cubes, and it seemed to take forever to be done. When it was finally finished it was shriveled, dried, and no very good on the outside but...

No ideas?

I like to use frozen fruit to add to my oatmeal and I've had great success with frozen mango and frozen strawberries (the kind that are packed into the container, not the kind where the whole strawberry was frozen). But I did not have success with frozen blueberries. Every time I thawed them...

I looked up potato ricers and found this website: Potato Ricer Reviews & Recommendations. Buy Online! . It lists uses for the potato ricer, and all of them good! Such as: "Use your Potato Ricer to make ‘restaurant quality’ creamed potatos or Croquettes. Make fruit purees, or coulis (ideal...

Thank you for all the replies! I may try a ricer also since there seems to be a consensus on it. :smile:

Hello, We've made latkes from scratch and would like to make hash browns also. My BF was complaining about having to remove the excess moisture from grated potatoes. It is a pain. We discussed one possible alternative: using a potato ricer with a cheesecloth. Then I decided to come on here...

We have a new food dehydrator. Can we dehydrate avocados? I'm not finding a lot of recipes on avocados. Thanks for any help in advance.

That's a thought. I wanted to use Rice Milk because I like how it tastes and because it's healthier than milk, but creamer can be tastier and healthier too. Yes, this is what I feared and thus why I asked this question. I've watched enough "Good Eats" on TV and seen enough recipes for bread or...