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Similar to onions, garlic needs to be stored in a dry and dark place once it has been dried, as moisture speeds up the spoilage process. My grandparents would store their homegrown vegetables in the basement from year to year, and although some of them would eventually spoil, overall, their...

Idk, probably to remove the burnt peel easier? I mean what reason would a person have to rinse an eggplant if not for that?

On the net. At least around here this is the norm. The only thing that can go directly on the coals when barbecuing are the potatoes. Plus, a huge improvement in taste for barbecued eggplants is to peel them off as soon as possible (burning hot) and not letting them stay cooked in their peel too...

Thank you. I'll try them asap since they are so quick to make.

Thank you for the ideas and for both of the recipes. I also make the tiramisu only with yolks, so I will definitely have egg whites to play.

LOL. This is funny, you showed this coffee flavored desert when I decided to make something coffee related. I'm gonna make some tiramisu too, we all are coffee junkies so, I can never go wrong with coffee. Very nice flowers, and I bet they are delicious too, do you have a recipe for them?

Yeah. I decided to make lemon bars, so I got that covered. I am still short with 3 sweets. I was thinking to make some baklava but idk, I'm not sure if it's working, it's too sweet, the whole combo. Pavlova, lemon bars, baklava, it doesn't feel right, idk why. Or maybe I'll make a cheesecake...

You are right, but I don't like carrot cake myself so there's that ...

Mhmm, could be. I haven't made a pavlova in years. That's an idea too. Thank you!

Yes!! I totally forgot about lemon bars. Thank you! Yess, another 3 to go.

Resurrection Feast is approaching, and family comes home from abroad. Here Resurrection Feast is a HUGE holiday, even bigger than Christmas. While the main menu is already set, sarmale, sour broth, boeuf salad and etc. I have some difficulties with what to prepare for dessert. While sweet...

Happy to. Atm, I developed an addiction for pancakes just so you know ... :D

1. Alcohol. I despise the smell, the taste, everything. If I get a good sniff of I don't a, jack daniels or whatever, those hard drinks, I have an instant puking sensation. 2. Coleslaw. No, just no. I love shredded cabbage only with salt, vinegar and oil, adding sauces and mayonnaise is a big no...

Now I'm on a mission. I will try everything you guys said to test them all out. I have no problem separating the eggs, I will try the buttermilk version and the sour cream too. Omw to unlock a new achievement. My poor husband will have to eat a lot of pancakes, I'm sure he will feel so punished.

I just translated wrong; my biological CPU is giving me a hard time. I think I used what you guys call double acting baking powder. Around here they are different. While the double acting baking powder is very fine and smooth like flour, baking soda, is a bit more granulated and not as smooth as...

or that's not what I was supposed to use? now im confused.

I might be wrong with the translation. I am talking about that powder that's very smooth, like a very fine powder and not a little bit granulated.

I made pancakes earlier and idk if it's the recipe or the fact that I bought a brand-new box of baking soda, but I was finally satisfied with the result. It didn't cross my mind at all that my baking soda would be old. Sometimes I am truly oblivious. You learn something new every day. Thank you...

thank you !

I don't know if dryness is the correct answer of what I am trying to explain but I will try out rising the power. Usually, I use a mid to high flame, (I am cooking on a gas stove) but I will go full high heat maybe that's the issue. Thank you!

Can you guys share a recipe for the best pancakes you've made? I haven't had much experience making pancakes and I've only used YouTube recipes, but they haven't turned out as well as I had hoped. Whenever I make them, they look fine, but they tend to be ... I don't know ... dry maybe, and not...

I adore couscous but I never made it mixed with tomatoes, vegetables or meat. I assume you add it like you would add rice? Every time I make couscous, I make it separately and serve it as we would normally serve mashed potatoes.

Yes, exactly. A deep pan / tray would be perfect, because when it will start boiling it needs room, so it won't overflow. I would say that a pan that is at least 25 cm / 10 inches tall is the best choice. Yes, the sauce / water and tomato paste mixture needs to cover the sarmale but not like in...

I will try to explain the golden recipe of Romanian cuisine in writing. If you have time to experiment with it or you are curious about it. This pickled cabbage is mainly made for sarmale. It's time-consuming. It's really time-consuming, especially for someone who never made it or heard of it...

I totally forgot to warn you about the smell, it really ... surprises you... I'm sorry.