Recent Activity

1. Eric Fields commented on a topic:

   Question about mussels with garlic, red pepper & riesling

   Hopefully making this soon too! I've made variations (it's really so easy), but never took the care to clean them as thoroughly as you suggest. I certainly rinsed them though. Can't wait.

2. Mischa DeHart commented on a topic:

   Question about mussels with garlic, red pepper & riesling

   Aww. lol. :)

3. Kristen Werner shared a place:

   

   The Tasting Kitchen

   Old fashioned mixed drinks by master mixologists. Funky menu that changes regularly. Bookish ambiance makes this an interesting place to eat.

4. Kristen Werner shared a place:

   

   Bistro Miyoda and Sushi Ichiriki Redondo Beach, CA

   The best sushi in the south bay, no joke. Make sure to try the seared ono and the fresh uni (when available)

5. A Johnson commented on a topic:

   Working with a Sourdough Yeast Starter

   For awhile now I have been baking with a home-grown sourdough yeast starter. While learning has involved some trial and error, I have found that ultimately it is much easier and more convenient than using quick-acting dry yeast. Once you have learned the procedure it is simply second nature and fitting it into your day very easy.
   
   So here are ten general things I have learned for working with...

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6. A Johnson started a new discussion:

   Working with a Sourdough Yeast Starter

7. Link Dupont shared a place:

   

   La Fondue Saratoga, CA

   La Fondue is an eclectic, fondue restaurant. They offer fondue both a la carte and as a multi-course "fondue combinations." The combinations start with a selection of cheese fondues (my favorite!), followed by a dinner fondue where you can select a cooking method along with various meats and vegetables. And of course, the meal ends with a selection of chocolate fondues (OK I lied, *this* is my...

8. Link Dupont commented on a topic:

   Question about mussels with garlic, red pepper & riesling

   Yea, I'm a bit hesitant about the packaged mussels myself, but it's what I've got on hand, so I'm going to give them a try. I tried to ask at the store if the mussels were already cooked or not, but it was an asian grocery store, and I don't think the lady understood my question. :\ I'll report back how they taste, if we're still alive... LOL

9. Mischa DeHart commented on a topic:

   Question about mussels with garlic, red pepper & riesling

   The flour/water mixture helps pull the sand out of the mussels. The purpose is solely to clean them.
   
   I have never heard of packaged mussels. I personally wouldn't ever use packaged/opened mussels. When I shop for mussels, I make sure all their shells are tightly closed- indicating a live mussel. If the shells are open, they've died.

10. Link Dupont shared a recipe:

    

    Petite Ham & Spinach Quiche

    This is a recipe I’ve developed, largely inspired by a recipe off Allrecipes.com. Most of the credit goes to that recipe, and I have only slightly modified it (by replacing bacon with ham & spinach). The original recipe calls for a 9x13 inch baking dish, though I’ve found that the same ingredient amounts work in two of the dishes pictured. The dish I use is about 6 inches in diameter and...