Comments for TakeHomeChef http://www.takehomechef.net/blog Making the World a Better Place, One Dish at a Time Mon, 04 Oct 2010 20:28:04 +0000 hourly 1 http://wordpress.org/?v=3.3 Comment on Chocolate Peanut Butter Cheesecake Lollipops by aplikacje na telefon http://www.takehomechef.net/blog/chocolate-pb-cheesecake-pops/comment-page-1/#comment-354 aplikacje na telefon Mon, 04 Oct 2010 20:28:04 +0000 http://www.takehomechef.net/blog/?p=245#comment-354 Great blog, I have just bookmarked it :) Great blog, I have just bookmarked it :)

]]> Comment on Grilled Vegetable and Cheese Sandwich by Gardening http://www.takehomechef.net/blog/grilled-vegetable-and-cheese-sandwich/comment-page-1/#comment-350 Gardening Mon, 04 Oct 2010 04:33:50 +0000 http://www.takehomechef.net/blog/?p=253#comment-350 Thanks. I am always looking for ways to better grow or better prepare the food from my garden. Eating healthier has really helped me keep my waistline in check. Thanks. I am always looking for ways to better grow or better prepare the food from my garden. Eating healthier has really helped me keep my waistline in check.

]]> Comment on Sweet Potato Gnocchi with Brown Butter and Sage by ogrzewanie podłogowe http://www.takehomechef.net/blog/sweet-potato-gnocchi-with-brown-butter-and-sage/comment-page-1/#comment-340 ogrzewanie podłogowe Sun, 03 Oct 2010 03:29:33 +0000 http://www.takehomechef.net/blog/?p=487#comment-340 Super page! I will definitely recommend you to my pals. Please keep up with the great updates. Are you on Twitter by the way?? Super page! I will definitely recommend you to my pals. Please keep up with the great updates. Are you on Twitter by the way??

]]> Comment on Chocolate Peanut Butter Cheesecake Lollipops by admin http://www.takehomechef.net/blog/chocolate-pb-cheesecake-pops/comment-page-1/#comment-273 admin Tue, 14 Sep 2010 12:24:56 +0000 http://www.takehomechef.net/blog/?p=245#comment-273 There are peanut butter substitutes on the market- I use soy butter for a nut-free school lunch, and if you are not allergic to other nut butters there are many great alternatives out there such as almond butter, cashew butter, macadamia butter, etc. There are peanut butter substitutes on the market- I use soy butter for a nut-free school lunch, and if you are not allergic to other nut butters there are many great alternatives out there such as almond butter, cashew butter, macadamia butter, etc.

]]> Comment on Chocolate Peanut Butter Cheesecake Lollipops by admin http://www.takehomechef.net/blog/chocolate-pb-cheesecake-pops/comment-page-1/#comment-272 admin Tue, 14 Sep 2010 12:23:38 +0000 http://www.takehomechef.net/blog/?p=245#comment-272 Not for this recipe. In cooking I use soy milk, almond milk, or half and half which is not as rich but can be substituted. Not for this recipe. In cooking I use soy milk, almond milk, or half and half which is not as rich but can be substituted.

]]> Comment on Chocolate Peanut Butter Cheesecake Lollipops by Corey Chapman http://www.takehomechef.net/blog/chocolate-pb-cheesecake-pops/comment-page-1/#comment-271 Corey Chapman Tue, 14 Sep 2010 04:53:06 +0000 http://www.takehomechef.net/blog/?p=245#comment-271 i love the taste of peanut butter but i have peanut allergy so i cant eat it',- i love the taste of peanut butter but i have peanut allergy so i cant eat it’,-

]]> Comment on Moist Rosh Hashana Honey Cake by admin http://www.takehomechef.net/blog/moist-rosh-hashana-honey-cake/comment-page-1/#comment-233 admin Mon, 06 Sep 2010 14:13:34 +0000 http://www.takehomechef.net/blog/?p=463#comment-233 Yes you can- enjoy! Yes you can- enjoy!

]]> Comment on Potato and Sweet Potato Torte by admin http://www.takehomechef.net/blog/potato-and-sweet-potato-torte/comment-page-1/#comment-232 admin Mon, 06 Sep 2010 14:11:58 +0000 http://www.takehomechef.net/blog/?p=84#comment-232 Yes you can freeze it after you cook it- just wrap it very tightly when freezing, and uncover at the end of warming to get rid of some of the moisture Yes you can freeze it after you cook it- just wrap it very tightly when freezing, and uncover at the end of warming to get rid of some of the moisture

]]> Comment on Potato and Sweet Potato Torte by Mimi http://www.takehomechef.net/blog/potato-and-sweet-potato-torte/comment-page-1/#comment-231 Mimi Mon, 06 Sep 2010 13:55:15 +0000 http://www.takehomechef.net/blog/?p=84#comment-231 Do you know if i can make this in advance and freeze it too? Thank you. Do you know if i can make this in advance and freeze it too? Thank you.

]]> Comment on Moist Rosh Hashana Honey Cake by Mimi http://www.takehomechef.net/blog/moist-rosh-hashana-honey-cake/comment-page-1/#comment-230 Mimi Mon, 06 Sep 2010 13:54:08 +0000 http://www.takehomechef.net/blog/?p=463#comment-230 hey, do you know if i can make this in advance and freeze it? hey, do you know if i can make this in advance and freeze it?

]]> Comment on Moist Rosh Hashana Honey Cake by Hadi Gross http://www.takehomechef.net/blog/moist-rosh-hashana-honey-cake/comment-page-1/#comment-223 Hadi Gross Fri, 03 Sep 2010 04:02:16 +0000 http://www.takehomechef.net/blog/?p=463#comment-223 I just made the ' Moist Rosh Hashana Honey Cake'. By far the best cake I have ever made! Made the ' Honey Babi Cookies' , my mother's recipe, yumm yumm delicious! Great for the kids to take in snack bags to shul on Yom Tov. I just made the ‘ Moist Rosh Hashana Honey Cake’.
By far the best cake I have ever made!

Made the ‘ Honey Babi Cookies’ , my mother’s recipe, yumm yumm delicious!
Great for the kids to take in snack bags to shul on Yom Tov.

]]> Comment on Whole Bronzino Fish with Carmelized Shallots, Lemon & Thyme by admin http://www.takehomechef.net/blog/whole-bronzino-fish-with-carmelized-shallots-lemon-thyme/comment-page-1/#comment-218 admin Mon, 30 Aug 2010 13:11:24 +0000 http://www.takehomechef.net/blog/?p=289#comment-218 Bronzino is a type of sea bass. Its a very mild, tender white flaky fish and I prefer to use it when making whole fish, but tilapia can be substituted. A 3 to 3 1/2 lb fish is good as an appetizer serving for 4 people (1/4 of the fish per person) or for bigger portions, it would serve 2 (1/2 fish per person). Good luck and Shana Tova!! Bronzino is a type of sea bass. Its a very mild, tender white flaky fish and I prefer to use it when making whole fish, but tilapia can be substituted. A 3 to 3 1/2 lb fish is good as an appetizer serving for 4 people (1/4 of the fish per person) or for bigger portions, it would serve 2 (1/2 fish per person). Good luck and Shana Tova!!

]]> Comment on Roasted Butternut Squash Couscous by Zachariah Erding http://www.takehomechef.net/blog/roasted-butternut-squash-couscous/comment-page-1/#comment-202 Zachariah Erding Sun, 22 Aug 2010 20:47:45 +0000 http://www.takehomechef.net/blog/?p=52#comment-202 Thanks for sharing Thanks for sharing

]]> Comment on Whole Bronzino Fish with Carmelized Shallots, Lemon & Thyme by DANIELLA http://www.takehomechef.net/blog/whole-bronzino-fish-with-carmelized-shallots-lemon-thyme/comment-page-1/#comment-200 DANIELLA Sat, 21 Aug 2010 01:18:44 +0000 http://www.takehomechef.net/blog/?p=289#comment-200 I would like to make this for rosh hashana, do you know what size fish feeds how many? Also can I use tilapia for this? Thanks for your great recipes I would like to make this for rosh hashana, do you know what size fish feeds how many? Also can I use tilapia for this? Thanks for your great recipes

]]> Comment on Asian Rice Bowl with Steak & Asparagus by bt http://www.takehomechef.net/blog/asian-rice-bowl-with-steak-asparagus/comment-page-1/#comment-198 bt Thu, 19 Aug 2010 16:21:40 +0000 http://www.takehomechef.net/blog/?p=177#comment-198 One word.. Great! Two words.. Very awesome! Three words.. I love it! One word.. Great! Two words.. Very awesome! Three words.. I love it!

]]> Comment on Coconut Tomato Soup with Ginger by Roman Winterrowd http://www.takehomechef.net/blog/coconut-tomato-soup-with-ginger/comment-page-1/#comment-189 Roman Winterrowd Mon, 16 Aug 2010 13:04:38 +0000 http://www.takehomechef.net/blog/?p=54#comment-189 I have been cooking for quite a while, trying new things, however I have never tried cooking like this. Thanks for the post! I have been cooking for quite a while, trying new things, however I have never tried cooking like this. Thanks for the post!

]]> Comment on Coconut Tomato Soup with Ginger by JDerek http://www.takehomechef.net/blog/coconut-tomato-soup-with-ginger/comment-page-1/#comment-187 JDerek Fri, 13 Aug 2010 09:17:54 +0000 http://www.takehomechef.net/blog/?p=54#comment-187 Love the flash-salting idea. I know people should generally use as little salt as possible, but I'm hopeless when it comes to tomatoes - they just don't taste the same without it:) Love the flash-salting idea. I know people should generally use as little salt as possible, but I’m hopeless when it comes to tomatoes – they just don’t taste the same without it:)

]]> Comment on Chocolate Peanut Butter Cheesecake Lollipops by David Begum http://www.takehomechef.net/blog/chocolate-pb-cheesecake-pops/comment-page-1/#comment-149 David Begum Tue, 27 Jul 2010 17:56:26 +0000 http://www.takehomechef.net/blog/?p=245#comment-149 i am allergic to peanuts so i can only taste a bit of peanut butter even if i love it so much.:'- i am allergic to peanuts so i can only taste a bit of peanut butter even if i love it so much.:’-

]]> Comment on Broccoli, Craisin & Cashew Salad by pozycjonowanie stron w wyszukiwarkach http://www.takehomechef.net/blog/broccoli-craisin-cashew-salad/comment-page-1/#comment-135 pozycjonowanie stron w wyszukiwarkach Fri, 16 Jul 2010 10:54:26 +0000 http://www.takehomechef.net/blog/?p=277#comment-135 Great text and nice blog. Great text and nice blog.

]]> Comment on Amazing Braised Short Ribs by admin http://www.takehomechef.net/blog/amazing-braised-short-ribs/comment-page-1/#comment-79 admin Wed, 02 Jun 2010 12:19:31 +0000 http://www.takehomechef.net/blog/?p=261#comment-79 There is a difference between spare ribs and short ribs. Short ribs are located high and up front and there are less of them which makes them more expensive. They are also very fatty but the marbling makes them delicious. Spare ribs are the actual ribs on the animal. They are usually cheaper because there are more of them on the animal and they are tougher than short ribs, which makes them great for long cooking methods like braising. Braising usually uses the searing method first to bring out flavor and seal in juices, and then you add some form of cooking liquid to submerge about half way up, cover tightly, and cook slowly. You can definitely braise spare ribs. I hope this was helpful. Good luck! There is a difference between spare ribs and short ribs. Short ribs are located high and up front and there are less of them which makes them more expensive. They are also very fatty but the marbling makes them delicious. Spare ribs are the actual ribs on the animal. They are usually cheaper because there are more of them on the animal and they are tougher than short ribs, which makes them great for long cooking methods like braising. Braising usually uses the searing method first to bring out flavor and seal in juices, and then you add some form of cooking liquid to submerge about half way up, cover tightly, and cook slowly. You can definitely braise spare ribs. I hope this was helpful. Good luck!

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