I am guilty of it and I know there’s lots of bread machine recipes that are also guilty of doing this — it’s not including the loaf size. 

For those who don’t know, here’s the deal:

  • 1 lb machine = 2 cups flour
  • 1 1/2 lb machine = 3 cups flour
  • 2 lb machine = 4 cups flour

Don’t overload your bread machine!  It could get ugly!

Did you know that when you pour sake, you’re supposed to “over pour” because it shows generosity? 

It is also wrong to pour your own sake. 

For more sake manner tips, visit this fun Web site.

Ahh yes, I’ve uttered those words many times.  Along with some unkind words for those cookies. 

So if you’ve ever wondered why your cookies were flat, chewy, crispy, or would like to have them puffy — click here

They also give tips on the proper mixing, temperature, and equipment/baking techniques.

Here’s to making the perfect cookie!

I love artichokes.  They’re versatile, healthy, and fun to serve.  While I knew their season was March through May, I didn’t know that there were two different ways to grow them — and the way someone grows them is what makes a superior artichoke.  I caught Follow that Food: Artichoke and learned a lot (plus, there are some fun recipes).

The most common way to grow them is from seeds.  This is more popular and commercial way because it’s cheaper.  But the best way to grow them is from the roots because it offers the best flavor.  While it’s tougher to grow this way, the quality makes it all worth it.

Now, who’s up to go to Casteroville’s Artichoke Festival?

Yeah, I can’t do that.  Math was never my strong subject. 

Thankfully, I don’t have to convert anything in my head anymore — here’s a great conversion tool that you should bookmark.

Also, if you’re like me and buy your yeast in a jar (though I’m starting to reconsider since it does lose some “rising” qualities the older the jar gets…even when it’s only a couple of weeks old).  Anyway, when recipes call for 1 packet of yeast, that’s 2 1/4 tsp. 

Happy cooking/baking!

For anyone who has worked in the food and beverage industry, you’ve probably either yelled or heard, “86 the fill-in-the-blank.”  It means you’re out of a certain food or beverage. 

But what’s the history behind the phrase?  It seems no one really knows the truth.  Here is the best summary of the theories I found — which one is your favorite?

Everyone talks about the tremendous amount of Thanksgiving leftovers they have, so in that spirit — here are a few links that offer ideas on how to use them.

These are all beyond the turkey sandwiches and potato pancake recipes.

I was catching up on my October issue of Washingtonian magazine the other day and saw this very interesting interview with Trevor Corson, author of The Zen of Fish.    

As part of his book, he says that fresher fish doesn’t always taste better. 

Read here for more tidbits on sushi.  I also think it’s interesting to read this story on sushi etiquette

Ahh, Thanksgiving.  It’s next week — can anyone believe it’s almost here?  Of course, some places have already started playing their Christmas music and bringing out their snowflake cups. 

The cool/fun thing about DC is that a lot of people host their own Thanksgiving celebrations.

It’s in that spirit that I give you a few different Web sites that claim to offer simple Thanksgiving Day recipes. 

And of course, the Butterball Hotline: 800-BUTTERBALL.  You can also find a lot of answers/recipes on their Web site.

Alright, so first off — I’m not a huge canning person.  I don’t know how to do it.  I get why people do it, but I’m a single person living in DC.  It just doesn’t make sense. 

But, I do like corn and was happy to see it’s still offered at the Adams Morgan Farmers Market.

I boiled a few ears until they were cooked.  Then cut the corn off the cob.  Since I only had 5 ears, I didn’t use the angel food cake pan trick. 

The trick is to put the ear of corn in the angel food cake pan and then cut down.  It catches all the kernels.

My mom decided to email me her “trick” to freezing corn.  If you do cook a lot of it, the trick is to put the kernels (off the cob) and add 1 TBSP of milk and 1 tsp of sugar.  Mix it together and then freeze.

I have never done it because to be honest, I don’t have that much corn and it doesn’t last that long in my house anyway.

But thought I’d pass along the trick. 

The District Domestic had a tip the other day on how to chop onions without crying.  I’ve heard that the candle works as well as holding an unlit (seriously, DON’T LIGHT IT) matchstick in your mouth. 

But what I’ve found works is this.  I sharpen the knife I’m using before I chop.  Then I keep my window open (I know, I’m lucky) while I’m chopping. 

Her posting though made me wonder — what tricks do you use to cut through an onion? 

I did a little searching to see what others suggest.  You can click here or here or here