Posts by Milhouse

Quote: Originally Posted by ama I use a cast iron for fired or sunny-side up eggs occasionally. Non-stick is defiantly easier and healthier though. As I said, non-stick isn't essential by the strict definition, its just...

Quote: Originally Posted by ama For eggs and delicate fish they are pretty useful. Perhaps not essential by the strictest definition, but I'd hate to be without them. I have All-Clad and Le Cruset for my cookware and...

Quote: Originally Posted by kwilkinson This is the rennet my pops uses. http://www.cheesemaking.com/store/p/...net-2-oz-.html He says for the casual cheesemaker, it's practically a lifetime supply. Also a good...

Jams are pretty easy, they are just fruit and sugar. The canning process is what is tedious. . . lots of boiling water, sterilize the jars, pack the jars, lid the jars, process the jars, etc. I had to help do a lot of that as a...

Good point about the temptation to eat it before it is ready. A few friends of mine brew beer, and they all tell me that they usually make about twice as much as they think they should, to account for all of the "testing" at...

Quote: Originally Posted by kwilkinson Millhouse, my pops and I did some cheesemaking before I left home. Started off with the same soft cheeses, but he's gotten into hard, aged cheeses since I'vemoved away. He gets...

Quote: Originally Posted by haganah http://www.nytimes.com/2007/05/09/dining/09mini.html That is an interesting article, but there are some major points I disagree with. When I lived in the mountains, a...

Quote: Originally Posted by Svenn If you take just a normal tea bag and put some milk in the cup, I can't drink it at all- it's just bland and flat tasting. I think the key is to get really strong, aromatic tea but...

Quote: Originally Posted by foodguy uhm, at the risk of wearing out my welcome here (and i do hope someone will pm me if this is inappropriate), i just happened to do a piece last week on gifts of kitchen equipment for...