Comments for Culinary Musings

Comment on How to Make Brussels Sprouts Actually Taste Good! by vanessa

vanessa — Sat, 18 Feb 2012 01:36:27 +0000

i’m actually oven roasting some brussels at this moment. my first time trying them. Hopefully they come out good, they were frozen from trader joes, so hopefully that doesn’t make them gross!

Comment on Mixed Berry Pie Recipe – Blueberry, Blackberry and Strawberry by cyndi

cyndi — Sun, 12 Feb 2012 18:13:36 +0000

I have one word to describe this pie recipe: AWESOME!

Comment on How to Make Brussels Sprouts Actually Taste Good! by jon

jon — Thu, 19 Jan 2012 01:40:52 +0000

OK, I gave it my best shot. This was a great recipe, and my wife loved them, but it still evoked that gag reflex right before the final swallow. I read somewhere that there’s a mutant gene that affects whether someone likes or hates Brussel Sprouts — I must have that gene.

Cheers!

Comment on Gingersnap Cookies by Roseanna

Roseanna — Wed, 18 Jan 2012 07:51:56 +0000

Great article but it didn’t have everything-I didn’t find the kictehn sink!

Comment on Holiday foods that can harm your dog by Stew

Stew — Wed, 18 Jan 2012 07:34:05 +0000

Check that off the list of thigns I was confused about.

Comment on Top 10 Uses and Benefits of Garlic by Nick

Nick — Thu, 17 Nov 2011 20:40:48 +0000

Delray Beach, Florida will be hosting its 14th annual Garlic Fest on February 2012.

http://www.dbgarlicfest.com

Comment on Late Summer Refrigerator Pickles with Zucchini, Squash, & Bell Peppers by Susan

Susan — Mon, 14 Nov 2011 23:39:27 +0000

What, no comments? This is the absolute best. Everyone that I share it with raves. Even vegetable haters. Thank you for sharing. I’m making four more batches tonight. Susan

Comment on How to Make Brussels Sprouts Actually Taste Good! by Geri Hall

Geri Hall — Sun, 06 Nov 2011 17:14:36 +0000

I just finished reading this to my husband and it was almost word for word his childhood! Except he would hide his sprouts in his milk and throw them away later….he just agreed to be a good boyfriend and eat ‘one’. I’m looking forward to it! Also, thanks for letting us know about the pepper, I never knew it could burn…

Comment on The Key Relevance Factors for Grading Honey by Mike

Mike — Tue, 25 Oct 2011 15:50:17 +0000

I have the first bottle of honey I ever bottled, way back in 1997 or thereabouts. It is still liquid 14 years later. It is “wildflower” honey (meaning it came from an unknown floral source mixture), very dark, and with a slight licorice flavor. Like many beekeepers, I prefer the darker honeys since they often have a more interesting flavor.

The ironic thing about honey is that many consider it a sugar substitute and want water white honey (which is often lacking in flavor). Many commercial honeys are heavily filtered to remove sugar seed crystals that cause the honey to crystallize more quickly. This filtration requires heating the honey, which boils off some of the volatile flavorings, making the honey blander. This is another reason why I prefer either my own honey (strained, but not filtered under pressure/heat) or honey from a small local beekeeper. If it is a dark wildflower honey, so much the better.

Comment on Mixed Berry Pie Recipe – Blueberry, Blackberry and Strawberry by Mike

Mike — Tue, 25 Oct 2011 15:34:51 +0000

Some have expressed concern about the pie being juicy/watery. This is true if you cut it while still warm. If you let it cool completely it sets up well. You can rewarm it at that point and it will stay firm.

If you are really impatient (as my wife is once she smells the aroma of this pie) you could consider adding some tapioca (small pearl) or some corn starch along with the flour. This will make a thicker filling while still warm from the oven. Note that if cut while still HOT it will still be thin.