I promised the girls I’d post the pictures of what they made. Yes, those are Ritz crackers with cheese-from-a-can. The Slovenian sausage is good though. And I’m not going to be saying anything about what they look like.
I grew up thinking “vinaigrette” just meant oil and vinegar. I also thought it didn’t matter much what kind of vegetable oil you were using, and the only kind of vinegar was white distilled. Not surprisingly, I couldn’t understand why would anyone want that on their salad. So I used the “creamy” stuff in bottles [...]
A reader asked me recently if the pasteurized milk in her grocery store would work for making yogurt. The directions said not to use ultra-pasteurized, is that the same thing? The short answer is no, pasteurized and ultra-pasteurized are not the same thing. And the “regular” pasteurized your grocery store most-likely carries will work for [...]
There aren’t many complex activities humans have been doing for longer than they’ve been making bread. But since the invention of sliced bread, most of us have gotten out of the habit. It’s so bad that when I asked people who took my introductory cooking class — you can still sign up using the form [...]
Today’s article is another one from Larry, the Keep It Simple Engineer, who gave us the four-part series on sourdough bread. This time it’s a great technique for helping to stock the pantry. He’s doing it with onions, but I plan on doing this with a bunch of herbs this summer.
