Comments on: How To Make Glazed Carrots

By: Anonymous

Anonymous — Wed, 25 Nov 2009 06:23:28 +0000

I tried this but substituted chicken stock for the water and it was delish! Thanks!

By: Drew

Drew — Tue, 20 Jan 2009 20:49:00 +0000

Jaz, do you have amounts for that? My version is not very sweet, so you’d have to go pretty light on the honey to be even less sweet.

By: JazTCoA

JazTCoA — Tue, 20 Jan 2009 18:27:00 +0000

It’s never too late to comment right? I love your blog!
Have you ever done honeyed carrots?
Baby Carrots, butter, honey, fresh nutmeg, fresh cinamon, real vanilla extract.
It comes out a little less sweet.

By: Drew

Drew — Mon, 17 Nov 2008 21:06:00 +0000

Thor, this is my favorite comment I’ve received since starting the blog. Not just because of the compliment (oh, but thanks for that, too). It’s because you took one of the ideas I talked about and did something completely new with it. That, to me, is the difference between following recipes and cooking.

By: pd_THOR

pd_THOR — Mon, 17 Nov 2008 01:49:00 +0000

Today, my eating was wholly inspired by your blog.

First were these glazed carrots. My wife loves Cracker Barrel’s glazed carrots, and I was so very happy to be able to make “perfect” ones for her here at home. Thanks!

Second was a batch of Corn Muffins whose mix had also been bought at Cracker Barrell. Recalling that the recipe asked for bacon fat, I baked bacon this morning (200°F, 2:30) and kept the grease per your tutorial.

Then finally, once I had everything laid out for the muffins, I realized I didn’t have the requisite buttermilk. Not wanting to go back out just to buy some bloody buttermilk, I remembered your recent meatloaf experiment with dairy substitution (“How To Make (a whole mess of) Meatoaf”); I found the half-gallon of egg nog in the fridge (http://www.oberweisdairy.com), and in it went instead of the buttermilk. Probably not what you intended, but it worked like a charm!

Mr. Kime, I love reading your blog! You, sir, are teaching me how to cook—the right way. :^D

By: Drew

Drew — Tue, 04 Nov 2008 21:26:00 +0000

Stephanie, while researching this one I saw several recipes that called for Karo syrup. Which is just a brand name for corn syrup. Blecch. Honestly I could have gone even a little less sweet than this. I just like how easy it is to remember the proportions.

Sweet Bird, I hope you learned your lesson.

By: Sweet Bird

Sweet Bird — Tue, 04 Nov 2008 20:26:00 +0000

I actually had a scar on the back of my hand from getting stabbed with a fork until a couple years ago.

I was attempting to steal my brother's steak...but yeesh.

By: Stephanie

Stephanie — Tue, 04 Nov 2008 18:32:00 +0000

I love glazed carrots, but was never able to figure out proportions and it was always too gooey and sweet. Thanks for posting how to do it so they turn out great! I’m excited to try this – I’ve got a lot of carrots in the fridge that need to be used.

By: Drew

Drew — Tue, 04 Nov 2008 16:50:00 +0000

B., my kids actually like raw carrots. And broccoli.

Meg, I'd try it without the cinnamon first, but have it on hand to add like a condiment. It would be really easy to overpower the carrot flavor.

By: Meg

Meg — Tue, 04 Nov 2008 14:36:00 +0000

Delicious! I just might have to make these tonight! I wonder if some cinnamon would taste good in this recipe!