Recent content by brianshaw

Absolutely... grind the whole clove.. it has more flavor than just the bud!

It might help if your questions are more specific. So far they are really too generic to be able to offer help. Let me try to help... what region/cuisine of India are you interested in.

LOL... it might be just as interesting to investigate how British colonialism changed British food!

Hiya. I have a couple of really good ideas. How much are you paying?

It freezes great.

Vinegar is diluted acetic acid, a chemical...

Have you looked at Cuisinart juicers? There is one that is compact with a carafe. In the USA they are about 40 bucks. Inexpensive, require little physical energy and looks like the will give maximum yield.

It’s only 15 bucks... if it hurts that much start a go-fund-me. :)

Throw them out.

Oh... I use the hottest water I can get out of the faucet... to help evaporate any invisible residual water survives the drying cloth.

I can’t answer the question because washing and dryin carbon steel knives always has been rust-free for me. But mine aren’t Japanese so maybe there is a difference. I’m in awe of and the packaging. But what has me in absolute awe is that perfectly peeled potato!

I dislike two things: that buttermilk isn’t sold in pint containers and wasting what I buy. Leftovers are frozen in 1/2 cup portions... quite successfully. I’ve also used dried buttermilk interchangeably.

Yes, I have a large container of sugar that I put the vanilla pods, after the beans are removed for other purposes. It seems to take a couple of months for the initial “perfuming” and lasts virtually forever so long as it is dry. As I use the vanilla sugar I top off with more white sugar and add...

... but probably not orzo.

Passed or plated? Hot apps; cold apps; or both?