tag:blogger.com,1999:blog-2262868923671684768.post3789182517498166539..comments2023-05-28T03:10:26.606-07:00Comments on the lighthouse keeper: san francisco, day fiveAndrea Krummelhttp://www.blogger.com/profile/03513717591653797091noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2262868923671684768.post-58006980630869804442011-04-07T05:28:30.156-07:002011-04-07T05:28:30.156-07:00that is such a funny story though!! i can't te...that is such a funny story though!! i can't tell you how many times i've had to google silly things like that - and how to cut a leek..and how i can never remember how to simply boil an egg, haha!khttps://www.blogger.com/profile/12280510323058001105noreply@blogger.comtag:blogger.com,1999:blog-2262868923671684768.post-45130434962781105452011-04-06T11:56:50.295-07:002011-04-06T11:56:50.295-07:00=) sometimes i feel like that when i cook. lucki...=) sometimes i feel like that when i cook. luckily, the mister does nearly all the cooking now -- which sometimes makes me truly wonder what i ate/how i fed myself before we got married. =) i do just want to say that raw broccoli cooks very quickly and painlessly in the microwave -- put it in a micro-safe (ceramic or glass) dish with a lid, nuke for a minute or so, and that's it. no need to add water (the moisture in the veggie steams itself), no worries about burning or boiling over or anything. =)<br /><br />if you're likely to be cooking chicken breasts frequently, may i recommend a george foreman grill (or something similar)? you really can't mess it up with those, you can just leave it there for however long and not worry, and they're easy to clean up. i don't usually like single-purpose appliances, but this one is worth it. (but perhaps i'm saying that because mine came free with my microwave?)<br /><br />yes. i use my microwave and my george foreman extensively. who knows how i survived before my makes-it-up-as-he-goes-with-marvelous-results husband started feeding me. =)katiehttp://doctorsterry.comnoreply@blogger.comtag:blogger.com,1999:blog-2262868923671684768.post-71110837560669113692011-04-04T18:37:20.177-07:002011-04-04T18:37:20.177-07:00thanks for the advice, charise! glad we're not...thanks for the advice, charise! glad we're not the only ones who had trouble :PAndrea Krummelhttps://www.blogger.com/profile/03513717591653797091noreply@blogger.comtag:blogger.com,1999:blog-2262868923671684768.post-18903219736428324802011-04-02T22:28:32.504-07:002011-04-02T22:28:32.504-07:00The bags are amusingThe bags are amusingGoggled Herohttps://www.blogger.com/profile/14986606577614489609noreply@blogger.comtag:blogger.com,1999:blog-2262868923671684768.post-77477888707118997112011-04-02T10:51:44.284-07:002011-04-02T10:51:44.284-07:00You know, if the two of you lived around, I had in...You know, if the two of you lived around, I had invited you to a cooking session at ours.<br /><br />I share houses with five people and we mostly cook together and it is a lot of fun.<br /><br />But every now and then something goes ridiculously wrong. Just today a bread (and I bake bread each week) could not be convinced to get out of the pan and now it is a sad bunch of crumbles - oh well.<br /><br />Go on trying, it will get better each time.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2262868923671684768.post-90538370560307530532011-04-02T00:36:21.898-07:002011-04-02T00:36:21.898-07:00this entry was hilarious to me because everything ...this entry was hilarious to me because everything in it has happened to me when i first moved out here and started cooking with gas!<br />yes the baking soda paste definitely works! i had really really bad black burnt on sludge after making apricot jam last summer and it took three rounds of overnight baking soda paste soaking followed by scrubbing but i did eventually get it all out. and cooking with gas is a really big adjustment over electric because of how fast and intense it is, but it is nice once you get used to it. and gas ovens are a million times better for baking! try cooking with the flame turned down super low for a while until you get more used to it. and i don't burn things anymore but i still set the smoke alarm off about 50% of the time when i cook, i think gas just does that. <br />since you're using non-nonstick pans with it you'll have the best luck by adding your fat (oil or butter) while your pan is heating up and then waiting until it is really hot before adding the food. and swirl it around to coat the pan first too. if you add the food after the pan and oil are already really hot and then move the food around in the pan a lot for the first minute or two, it will want to stick and burn a lot less afterward. hope that helps a little! good luck next time!Charisehttps://www.blogger.com/profile/15824029721743345694noreply@blogger.comtag:blogger.com,1999:blog-2262868923671684768.post-40813862668124802142011-04-01T15:49:46.472-07:002011-04-01T15:49:46.472-07:00I'm loving these stories. :) Keep going with...I'm loving these stories. :) Keep going with the cooking, I promise it'll get easier! I used to have the biggest fear of not cooking chicken thoroughly enough, so on one of the first times Jordan and I cooked for our friends, I served it nearly burnt. But no one got salmonella!Charlottehttps://www.blogger.com/profile/10148297814666688033noreply@blogger.com