Cooking A Lot, Its Become All A Blur
John Liu
4 years ago
Featured Answer
Sort by:Oldest
Comments (14)
John Liu
4 years agoRelated Discussions
The camp is becoming habitable - lots of pics!
Comments (15)Oh--didn't see your posting before my last, Joyce! I just had to hop back in and tell you we have so many Bibles--kinda embarrassing, really--we should be giving them to those who don't but I have each for a special reason. One really old, old one was printed in 1847, a tiny leather-bound red one. It's in German and is significant to me, because I was born in 1947, so it was printed 100 years before I was born! And, some portion of my roots are from Germany! Then, there is the one that is leather-bound and was printed in 1854, one hundred and one years before my brother (now deceased) was born and has a very detailed record of my grandmothers lineage, which takes us back to 1811, when Col. Austin Peay was born in the area just north of Columbia S.C.! Much discovered about this family in those times, much that at first made me wince, but found out much more to be thankful for, for a heritage that acted humanely and gives me a link, spiritually, to them and explains generationally (is that a word?) how I'm where I am! Now, many more of my Bibles are not so old, but each in it's own right is VERY valuable to me, and I HAVE given many away! I have many more old books, but these are my most treasured. Oh, one more old leather-bound and strapped Bibles we picked up in the Netherlands when we lived there! It's in Dutch and our younger daughter, has it now--well over a 100 years old!! I love the written word, and books!!! Oh, when is the next time you're having turkey? I might just have to follow my nose, when you do! YUM!!!...See MoreHow do you cook lots of pancakes on an induction cooktop?
Comments (13)My cooktop buzzes a little no matter which size pan I put on which size hob. Not everyone has this experience - it depends on the brand of cooktop and the type of pans, how full they are and how hot they are. I haven't noticed that it matters if the pan is too big for the hob, and I wouldn't describe it as horrible buzzing. I know that not many places have demo induction, but do try to find one, bring your pans and some water to fill them, and listen. The buzzing doesn't bother me as much as the clicking, and the clicking, as far as I can tell, seems to be unique to Kitchenaid. By all means, avoid Kitchenaid induction. I cooked on an old Tappan gas range in a rented cottage this summer, and that gas made noise, too. It hissed. And the gas wasn't nearly as adjustable as my induction cooktop. An old Tappan is no comparison to Wolf, and a built in griddle, or a grill, like a Jennair, are wonderful features. But induction is pretty wonderful, too, for other reasons. The biggest one is probably ease of cleaning, and there are threads that list the many benefits, which I'm sure you've seen. Some people still find that a gas cooktop or range better fits their requirements, but don't be put off by the stories of induction's noise (except KA's clicks) or the lack of a built in griddle. Induction rocks....See MoreHow long can I "hold" cooked pasta in its cooking water?
Comments (9)The latter. From rolling boil cook for two minutes then drain, shock in ice water, drain, stir in just enough olive oil to coat, put in fridge until needed. Supposedly can be held for up to six hours, but I've never gone that long. It can cook more quickly than expected after that, so start checking after a minute or two. Another method which I've never tried is a cold soak. Soak the pasta in cold water anywhere from 1.5 to 4 hours, pull it out and cook as needed. Supposedly this pasta only takes a minute to cook. Are you anticipating cooking individual servings as the guests arrive? That's the only reason I'd see for using either of these methods. Either way you have to boil the pasta, so unless you want to feed them the moment they walk in the door what does it matter if the pasta takes one minute to cook or twelve? If it's a sit-down dinner I'd just have a big pot of water waiting at barely a simmer so that you can bring it to a boil quickly when needed....See MoreNice movie w. lots of cooking scenes
Comments (22)Here's another food inspired movie, "A Wedding for Bella" which I liked despite my skepticism at a movie starring Scott Baio. It is schmaltzy as all get out, but I like those kinds of movies sometimes. Here's what Wikipedia has to say about it: "A Wedding for Bella (formerly titled The Bread, My Sweet) is a 2001 motion picture that told the story of a successful businessman who trades in his single lifestyle to marry the estranged daughter of a terminally ill elderly woman whom he loves like a mother. The marriage is a sham in order to give the elderly woman happiness before her death. Written and directed by Melissa Martin, the film is set in Pittsburgh's Strip District, a thriving and diverse open-air market. Part love-story to the city that serves as its setting, the film is also a loving homage to the personalities of three people who each had a powerful impact on Ms. Martin. Bella, the title character, and her husband, Massimo, are the creative embodiments of an elderly Italian-American couple who owned, and lived above The Enrico Biscotti Company (the real-life Pittsburgh bakery currently owned by Ms. Martin's ex- husband, Larry Lagattuta, which served as an inspiration for the film)."...See MoreJohn Liu
4 years agoplllog
4 years agoannie1992
4 years agochloebud
4 years agoJohn Liu
4 years agoIslay Corbel
4 years agoJohn Liu
4 years agoCompumom11
4 years agoannie1992
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agoJohn Liu
4 years agolast modified: 4 years agol pinkmountain
4 years ago
Related Stories
HOLIDAYSIt’s the Week After Christmas, and All Through the House ...
Readers are baking again, tackling home projects, traveling, working and dropping the high expectations
Full StoryLIFEYou Said It: ‘It’s Important to Wait’ and More Houzz Quotables
Design advice, inspiration and observations that struck a chord this week
Full StoryLIFEYou Said It: ‘It’s Different ... But Then, Aren’t You?’ and More Wisdom
Highlights from the week include celebrating individuality and cutting ourselves some decorating slack
Full StoryBEFORE AND AFTERSReinvent It: Street Signs Become a Lively Kitchen Backsplash
City surplus as unique decor? A Seattle family said sure, and now it's the star of their remodeled kitchen
Full StoryLIFEYou Said It: ‘Take Things All the Way’ and More Houzz Quotables
Design advice, inspiration and observations that struck a chord this week
Full StoryVACATION HOMES10 Cozy Cabins to Inspire Your Get-Away-From-It-All Dreams
These hideaways encourage relaxation, whether in the woods or in the wine country, on a mountaintop or at the shore
Full StoryFALL AND THANKSGIVINGIt's Black and White and Fall All Over in a Holiday-Happy Home
Get inspired for budget-friendly fall decorating by a resourceful stylist's thrifty but sophisticated adornments
Full StoryHOUZZ TV FAVORITESHouzz TV: See What It’s Like to Live in a Glass House
Tour a couple’s midcentury modern Illinois home, where floor-to-ceiling views of nature are all around
Full StoryDECORATING GUIDESIt’s Meant to Be: 10 Ways With Blue and White
Bring the energy and cheer of this classic duo to rooms with a splash of accessories or an all-out color wave
Full StoryREMODELING GUIDESWhat It’s Really Like to Live Through a Remodel
We offer a few tips for remodeling newbies on what to expect and how to survive the process
Full Story
John LiuOriginal Author