Comments for The Local Cook

Comment on Blueberry Tart . . . er, Galette by Kathy

Kathy — Wed, 08 Feb 2012 14:55:16 +0000

I’m a big fan of the galette too! I have a bunch on my site, mostly savoury. You can do lots with the crust too. Thanks for these ideas, I’ll take a look.
Kathy recently posted..Hungarian Chicken Goulash

Comment on Queen of Tarts by Steph (The Cheapskate Cook)

Steph (The Cheapskate Cook) — Tue, 07 Feb 2012 20:17:44 +0000

Not a fan of making pie crust either! I usually use the mix-in-the-pan-method, but it’s never a great crust. It’s a healf-hearted, crumbly substitute for the real flaky deliciousness.
But I like these tips! Thanks for sharing. I want to keep tabs on how your pie crust making goes!
Steph (The Cheapskate Cook) recently posted..On the Menu: Two Things

Comment on Queen of Tarts by Ashley Winters

Ashley Winters — Tue, 07 Feb 2012 13:31:02 +0000

Making something from scratch is always better:) Just like in organic farming, it tastes better too. I always thing making things from scratch as well as making things naturally really brings out the flavor in everything. I would love to learn how to make these homemade tarts. I hope you find the time and the temperature to cook the dough in for us to use.
Ashley Winters recently posted..Organic Wine or Conventional Wine?

Comment on Ground Beef Helper Skillet {Local doesn’t have to be fancy} by jessy

jessy — Mon, 06 Feb 2012 12:56:19 +0000

This is more my speed! This looks delicious and I would take it any day of the week over that boxed stuff. I agree – local doesn’t have to be fancy!

Comment on Beef Stew (Boeuf Bourguignonne) by Dark Days Challenge Week 8: Sweets in the West! « Not Dabbling In Normal

Dark Days Challenge Week 8: Sweets in the West! « Not Dabbling In Normal — Mon, 06 Feb 2012 02:13:06 +0000

[...] a traditional meal while introducing a wonderful alternative to stewing potatoes. She served her Boeuf Bourguignonne over baked potatoes! This week Dog Hill Kitchen has convinced me to give turnips another try. How [...]

Comment on Bone Broth: Not as hard to make or as weird as it sounds by Shu Han

Shu Han — Sun, 05 Feb 2012 23:08:24 +0000

I love bone broth. I think it’s one of the most important things a homecook can make. not only for their health, but also for taste. it makes the world of difference in cooking! good idea for the herbal infusions. I do often do something similar, but just never relaly tthought of it as a herbal infusion! there are loads of variations you can play around with, just search for chinese soup recipes (:
Shu Han recently posted..Plain Old Boring Rice

Comment on Sprouting, Soaking, and Fermenting–oh my by Kelly the Kitchen Kop

Kelly the Kitchen Kop — Sun, 05 Feb 2012 20:46:40 +0000

Thanks for the link/shout out Wendy!
Kelly the Kitchen Kop recently posted..FREE Webinar Plus the Winner of an Enrollment in the Healthy Whole Grains Online Class – $199 Value!

Comment on Blue Spruce Balm by The Local Cook

The Local Cook — Sat, 04 Feb 2012 22:47:38 +0000

thanks for the encouragement. It IS beautiful, isn’t it? I will try more oil next time. And there will be a next time, it’s so fun to make!

Comment on Blue Spruce Balm by Brenda

Brenda — Sat, 04 Feb 2012 16:06:15 +0000

You did an awesome job, the color is beautiful !!!! You can try covering it a little while it cools and adding more oil to keep it from cracking. Actually, the cracking isn’t a big deal anyway unless you are trying to sell it. So for personal use just keep on making it.!!!

Comment on Blue Spruce Balm by The Local Cook

The Local Cook — Sat, 04 Feb 2012 12:13:55 +0000

I came across this article on essential oils vs infused oils http://www.susunweed.com/herbal_ezine/February05/healingwise.htm