A Clever Use for Mushroom Stems — Comment of the Day

There are so many scraps and trimmings that shouldn't be thrown out; there a hundred ways to put leftover bits to smart, frugal use. Here's one more tip from a reader on mushroom stems — which so often get discarded!

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Can You Identify This Mysterious Kitchen Tool? — Good Questions

Q: I was recently cleaning out my kitchen and I came across this wiry mystery device. I'm wondering if anyone has any clue what it is. The metal pieces are rigid and not flexible at all. Could it possibly be meant to attach to something else? Is it used on its own? Thanks in advance!

Sent by Lois

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Why It’s Worth Getting to Know Zero-Calorie Shirataki Noodles — Ingredient Intelligence

(Image credit: Christine Gallary)

A few years ago, a friend talked about some kind of zero-calorie noodle she had just discovered. "Zero calories?" I scoffed. I thought that such a thing wouldn't be tasty or worth my time, but I picked some up recently and was converted.

Shirataki noodles are great everyday noodles, and you should give them a try, too!

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Use Rice To Dry Out Wet Phones and Tablets — Apartment Therapy

From Apartment Therapy → How To Dry Out (and Hopefully Save) Wet Phones and Tablets

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How To Make a Fruit Cobbler by Heart — Easy Dessert Recipes

(Image credit: Christine Han)

Folks spend a great deal of time waxing poetically about the virtues of pie, but I'm going to make a strong declaration: Fruit cobbler beats the pants off of fruit pie. For starters, there's no messing around with cold butter and pie dough in a hot kitchen in the middle of July. Cobbler doesn't have a bottom crust destined for sogginess, and if the juices of a cobbler run a little thin, it actually makes the dessert better. Cobbler delivers a crisp and tender top crust with jammy fruit filling underneath, it begs for a scoop of ice cream, and can go from craving to warm on the table in about an hour.

As much as I have strong opinions about cobbler versus pie, I also have very high standards for what makes a good cobbler topping. Regional variations abound, with some mimicking pie dough and others closer to a dumpling than a pastry, but the very best topping for cobbler is an easy sweet cream biscuit. A cream biscuit topping bakes up with crisp crust that breaks under the pressure of your fork, yielding to a tender, cake-like biscuit that greedily soaks up rich fruit juices.

Ready for the best cobbler of your life — one that you can memorize and bake anywhere, anytime? Here's how to do it.

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The War Against GMOs Is Full of Fraud, Says Journalist — Food News

The public debate on genetically modified seeds and crops runs high with feelings. When it comes to this line of science and our food, what is healthy, and what should be avoided? Journalist William Saletan spent a year researching the field and came to the conclusion that the anti-GMO rhetoric is not doing us any favors.

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