Comments for no counterspace

Comment on Carnitas by cicely

cicely — Fri, 19 Mar 2010 18:01:01 +0000

huh

i’d always wondered why my carnitas experiences were so varied

some folks crisp, others don’t

and, some third group think that burned is the way to go

There does seem to be a lot of variety. I was surprised how moist and tasty (without been mushy) the cooked in water type could be when there was the cooked in fat version to compare it with.

Now I’m a little afraid of eating the real thing and never being able to love my charming, easy dish again. Not that I wouldn’t leap any the opportunity, anyway. ~g~

- Livia

Comment on Persimmons & Fish - ceviche, pan seared striped bass, persimmon and arugula salad by spillingvelvet

spillingvelvet — Thu, 25 Feb 2010 13:49:45 +0000

This sounds like a LOVELY meal. I will try it myself sometime!!

YAYES! I bet you have a much wider selection of places from which to get good seafood in Baltimore.

- Livia

Comment on Eggplant and pasta + Salt question by Meghan

Meghan — Thu, 25 Feb 2010 05:31:43 +0000

I have some fancy pink Himalayan pink salt in a little salt grinder, and yeah, I mostly use it like regular salt. I find the taste to be slightly different, but not so different that I don’t use it interchangeably with regular salt.

Comment on Taking Stock - chicken stock by cicely

cicely — Thu, 18 Feb 2010 16:45:24 +0000

could this work in a crock pot

or, is the rolling boil a key

(my pot gets hot enough to bubble around the edges, but not enough to be boiling)

There are those who believe that your stock tastes better, if it never actually boils. And a slow cooker would be perfect.

In winter, however, I’m heating and humidifying my house with the stock-making, so boiling seems lovely.

- Livia

Comment on planning a truffle experiment by Helen

Helen — Wed, 20 Jan 2010 05:07:54 +0000

How did they turn out?

Very well. And surprisingly easy. I need to write it up, but this laptop at home has a sticky R key, so I need to find time at work. There are a lot of Rs in talking about truffles.

- Livia

Comment on Black Garlic experiments by storylady

storylady — Thu, 14 Jan 2010 02:00:44 +0000

I came to grips with the fact that I’m a country bumpkin years ago… so I have no qualms in admitting that I didn’t even know black garlic existed. At all. You’ve single-handedly enlightened me. For that, I give thanks. :) I’m an avid lover of all things garlic.

No inferiority allowed! It’s a crazy new food that only recently sprang into existence. And, honestly, I probably wouldn’t have ever tried it, if it hadn’t been free.

I hope some comes your way so that you can have as much fun as I did. It is an excellent addition to the varieties of garlic products.

- Livia

Comment on Leftover Soup by Meghan

Meghan — Wed, 13 Jan 2010 04:30:44 +0000

Your clove-powdering trick has changed my life! Seriously, I bought a quarter pound of cloves a while back and have been driving myself crazy trying to figure out how best to powder them. I was getting all creative with the microplane–this is so much better.

Oh, pretty! Cloves and a microplane? Do you have fingers left? But, yeah, I am ridiculously pleased by how much better this method is - and surprised by how rarely other people spread this advice, especially since it’s a spice that loses flavor drastically when stored powdered.

Glad I could help.

- Livia

Comment on Black Garlic experiments by geeksdoitbetter

geeksdoitbetter — Tue, 12 Jan 2010 15:01:18 +0000

i wonder what makes it black?

did it grow up in a tough neighborhood?

Black Garlic is a recently created product by Scott Kim. It’s made through an artificially accelerated fermentation

- Livia

Comment on Bourbon Dinner at Terra, 12/15/2009 by Taylor

Taylor — Tue, 12 Jan 2010 13:42:43 +0000

Great dinner and great recap! Thanks for coming out to join me.

Comment on Bread! No, really - bread! by geeksdoitbetter

geeksdoitbetter — Mon, 11 Jan 2010 19:55:22 +0000

hooray for math!

and for somehow not minding kneading dough for 50 min

tho, i suspect the same angel that makes you enjoy stirring risotto for 20 min is responsible

I think finding that I could keep kneading it in the bowl might be the single most joyous part of the process. I wasn’t stuck in one spot and I wasn’t stuck with a messy table after. And I could sit and watch television. Though I’m not sure I’ll make it all the way through Earth 2’s single season - the story revolves a lot around the two precocious children.

- Livia