@walkinghome Thanks for the article. I think i’ll stick with the warm European eggs.
That made me think about the eggs I pick up routinely at road side honor stands. They’re usually not clean like supermarket eggs but I stick them right in the frig.
From this months Cooks magazine (they always have the best tips)
Rather than throwing strawberry tops in the trash–save them for flavoring water.
Steep the tops from 1 lb of strawberries in 4 cups of water for 1 hour. This turns into a lightly sweet, fruity drink and because the berries have already been washed there is no extra prep.
I feed strawberry tops to my dogs! They can’t get enough.
Everyone might know this one, already, but make sure meat is dry before you sear it. Thank you, Julia Child.
Rub lemon juice on your knife before slicing an onion to avoid tears.
I buy Vidalia onions now…no tears!
raclut, I am so trying this!
More about avocados - I bought a little avocado holder at TJ Maxx for about $2. It’s roughly the shape of an avocado, and holds the leftover half that you don’t use right away. Remove the pit and put the cut side down where it seals to the bottom to lock out oxygen and you don’t have a brown mess when you go to use it a day or two later.
Which leads me to thinking about olive oil. There’s been talk about “adulterated” oil where cheaper vegetable oils are mixed in. Olive oil will congeal in your refrigerator. If you make roasted red peppers or something and coat them with olive oil and it doesn’t turn into a glompy yellowish mess in your fridge - you should complain!
Will do, @greenwitch.
If you’re cutting an onion that isn’t “fridge cold,” then keep your mouth completely closed while cutting it. no talking, no anything…mouth closed, no tears.
I have friends and neighbors raising chickens and they told me that fresh eggs do not need to be refrigerated , but if they WERE stored in the fridge, keep them in there until you are ready to use them
And speaking of eggs, if you want a pretty omelette and aren’t too skilled with moving the mixture around and keeping it in one piece, cook the bottom on the burner , and the top under a broiler
( keep your eye on it ) Once the eggs are not wet looking , add the cheese and other fillings until melted.
Take the spatula and fold one side over the other. And use non-stick spray , not butter…unless you are using a non-stick pan. I find that using NS Spray ruins the surface
Trying the lemon on knife this am. Maybe I should also try the keeping mouth closed. I need to cut a number of onions.in the past I’ve resorted to swim goggles.
Can one freeze raw garlic? I buy a bunch of garlic that’s already been peeled at my local market but it’s a too-big amount. I used a small portion and tossed the rest into a plastic baggie. I’ve been taking out a few cloves at a time to use, but the texture of the garlic has changed. I haven’t really noticed much change in the flavor, but I’m not a garlic lover so I may just not be noticing. What do the experts say?
This article says yes but it also recommends roasting it and freezing it as an alternative.
http://www.rodalesorganiclife.com/food/6-ways-make-garlic-last-longer
I have a bag of chopped raw garlic in my freezer. It works fine in any recipe. I also keep chopped basil, cilantro and parsley in my freezer. Onion, too, when I think about it - but usually just chop that on demand.
Onion tips didn’t work for me. Wiped knife in lemon juice and kept my mouth closed. Eyes still burned and watered.
I’m with @CTmom2018 on the vidalia or other sweet onions. They are eye friendly.