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It would be much easier with two people, I’ll have to run that suggestion by DH. I’m just challenged by holding it with my left hand, cranking it with my left hand and catching it with my left hand. Probably my OCD working! I love this topic.

Right handed appliances I’m a lefty. I don’t even hold a knife with my right hand for fear of stabbing myself. I have a hand crank pasta machine that is for right handed people. I don’t use it often but my DH get a kick out watching me try to crank the noodles out. I have to cross my arms...

I grew pineapples from my son’s graduation party. Pulled the leaves until I saw roots, kept them well watered and five years later I had two little pineapples growing! All great but the plants reached five feet in diameter, very large for my living room! It was fun and now I know that...

That recipe sounds too. I love the sweet/sour dipping sauce for egg rolls. Now I want to make egg rolls!

It’s an oldie but a goody. You are right about the juice in marinades. By mistake I marinated chicken overnight in pineapple, it was horrible!

Thanks for the help, everyone. I ended up using only 1 1/2tsp of corn starch to thicken the sauce and it was perfect. A brief description of the recipe...the sauce is everything! The original recipe was from one of those racks at the end of the isle in the grocery store! The name is Chicken...

Thank you for the help. I’ll keep you posted on the results. Also thank you for letting me back in to your community. I belonged to a fantastic place years ago and it sold several times over and the community was lost. I feel so good to be somewhere where my questions are not stupid. FYI, I...

Hello again everyone! I’ve been around here for a long time but have not posted in looooong time. I do check in everyday, that makes me a lurker I guess. My question is regarding using pineapple pulp in stead of pineapple juice in a Chinese recipe. The original recipe calls for 1 1/4 c...

i am not fond of bugs in my food either. i have always soaked my sprouts in salt water for an hour or so before trimming them. This makes all of the little critters curl up and float to the surface. A few stirs during soaking does not hurt either. Our sprouts are nice and sweet this year...

Welcome to DC. I too came from Zaar! Lots of great people here, you'll like the place.

I usually boil some water in the skillet, it seems to release the really stuck on stuff. I just realized that I usually have to do this after my darling daughter visits. Coincidence? I'm beginning to think not!

I have had one for many years and love the thing. Try as I might I could never cook a roast or a whole chicken in my regular oven. Always over or under cooked. Now they turn out fantastic! The laminated cooking chart that comes with the unit is perfect for time and internal cook temp. I...

No ideas at this point except a cracker dip of sorts. Will be interested in the replys.

Living in the country I had terrible problems with weevils and moths. Years ago I read to put bay leaves in with the product to keep things bug free. I have not had a problem since I started doing that. I also store grains and flours in the freezer. When they are opened I toss in three bay...

I love my grill pan! I have no trouble getting my meat to look like the photos, hot hot pan and give the meat time to sear before flipping. I really like to do chicken breasts in the pan, makes them look so pretty. I'll cook carrots in the microwave and finish them in the grill pan so i can get...

Beautiful treasures! I love the skillet. I've told my kids that I want to be buried with my cast iron! Thankfully through the years they have both developed the same degree of love for the stuff so i suppose it will be divided equally, yea! What a beautiful mortar. I predict lots of great...

Wow. I have nothing helpful to add to this topic but I'll sure be watching the posts. Fish sauce is so necessary for many dishes and I simply cannot get it by DH. He smells it when he walks in the kitchen! So come on all you fantastic/creative cooks, give me a substitute with which to fool...

Those are nice sites, thanks everyone. I started out with Martin Yan's, Yan Can Cook book many years ago! His cooking show aired on our local public station. Thanks to him I have several woks, bamboo steamers, too many Asian cookbooks and know where all of the Asian markets are in my area!

I'd use it for marinating chicken/pork. I love ginger on both! Add a bit of garlic, some soy sauce and perhaps some honey and let it sit for several hours then cook! I'd store the open jar in the fridge or freeze it ice cube trays. Looks like quite a bargain!

I chop them and add them to bean dips. They add a nice flavor and texture!

I usually heat a bit of oil in a coffee cup, add the herb/spice I want in the recipe and let it sit on the counter for about an hour before using the oil. Sometimes I remove the solids but other times I just leave everything together and add it to the pan. I get nervous about giving everyone...

The instructions in all of the posts are great but DO NOT use a steel scrubbie on the wok. It will scratch off all of the seasoning you have worked hard to apply. Plastic only and very lightly. I see a lot of good meals in your future!

I use the freezer treatment and then place a bay leaf in in the bag - jar- box and they stay bug free while in the pantry. One year i had an infestation of all of my baking supplies in the pantry so tried the bay leaves and it really worked! Bugs are the only downside to living in the counry!

I love tagines! I suggest checking out the site, Tagines.com. I've ordered three from them in the past without complaint! The tagines are divided into cooking and serving tagines. They carry quite a selection, are lead free, and all things considered, (distance) they arrive in a timely manner...

That would be the one. Much to beautiful to eat! I've decorated with pansies, grape leaves and other edibles but nothing matches that cake.