Comments for The Skillet Chronicles

Comment on Asparagus gets a shave by Carolyn

Carolyn — Thu, 10 May 2012 13:01:05 +0000

This sounds amazing! I’m so making this this weekend! Sounds like a Mother’s Day gift to myself, I do believe….

Comment on Lemons preserved in the Moroccan style by The Skillet Chronicles » Blog Archive » Asparagus gets a shave

The Skillet Chronicles » Blog Archive » Asparagus gets a shave — Wed, 09 May 2012 18:08:26 +0000

[...] to have waiting in the refrigerator. If you’d like to make your own, check out this earlier post. Mark Bittman offered an even quicker variation in the New York Times a couple of years [...]

Comment on An Italian take on tenderloin by Commercial Real Estate Firm San Diego

Commercial Real Estate Firm San Diego — Sat, 05 May 2012 15:07:32 +0000

OH OH OH!! My husband is gonna love this. Do you know the proverb that says the way to the man’s heart is his stomach. Well, this is exactly the case of my husband. Thank you very much for all the nice recipes.

Comment on Hot cross buns for everyone by Recipe For Mandarin Orange Breakfast Bites « « Good Breakfast RecipesGood Breakfast Recipes

Thu, 03 May 2012 11:28:03 +0000

[...] Fresh Blueberry MuffinsThe Skillet Chronicles /* */ #head { background: transparent url( [...]

Comment on ‘Chokes on the grill by Cathy Castillo

Cathy Castillo — Tue, 01 May 2012 18:18:59 +0000

Aleta,
I made these Saturday. fabulous. Now I don’t have to go to Buck’s to get these. They do big artichokes this way cut in half and then stuff one side with cold BBQ shrimp and the other with crab meat. Good but too big for one human to eat.

will you please email me so I can get your address? for some reason I don’t have it.

Comment on ‘Chokes on the grill by Lisa Walker

Lisa Walker — Fri, 27 Apr 2012 19:41:42 +0000

these look fabulous….I am going to have to resurrect my old Weber or buy a new gas grill….hope all is well with you

Comment on Ultimate chocolate sorbet by Mary @ Fit and Fed

Mary @ Fit and Fed — Thu, 26 Apr 2012 06:40:42 +0000

I made a chocolate-orange-jalapeno sorbet and can verify that everyone thought it was very creamy even with all cocoa and no dairy. Grand Marnier does sound like the perfect liquor to to go in this for the texture-softening scant shot of alcohol plus some extra orange flavor. I just used light rum. I’m glad to see that Valrhona is on this list of slave-labor free chocolate: http://vision.ucsd.edu/~kbranson/stopchocolateslavery/main.html. I used Rapunzel but am open to trying other brands that are on the list.

Comment on Artichoke risotto for Spring by The Skillet Chronicles » Blog Archive » ‘Chokes on the grill

The Skillet Chronicles » Blog Archive » ‘Chokes on the grill — Wed, 25 Apr 2012 15:58:48 +0000

[...] you need a refresher on prepping, check out this tutorial from my earlier post on artichoke risotto. For this dish, though, you will slice the prepared [...]

Comment on Asparagus one more time—on pizza by Quyen

Quyen — Sat, 21 Apr 2012 18:06:26 +0000

I am so happy that you got this recipe! My friends and I eagerly wait all year for this asparagus pizza at Pizza Antica. It is our absolute favorite. Now I get to try it at home. Thank you and thanks Mr. Drysdale!!! We love his brussel sprouts salad and fresh corn/arugula pizza as well.

Comment on Popcorn reconsidered by Best Popcorn

Best Popcorn — Tue, 17 Apr 2012 06:15:02 +0000

Ok here is my “secret” to great popcorn:

Flavor it with butter BUT clarify the butter! This makes it so the popcorn has the great butter taste BUT doesn’t get soggy or loose its crispness!

Here is how to clarify buter:
1) Melt two sticks butter in a clear microwave proof bowl or measuring cup.

2) Skim off the froth on the top.

3) The next section, the clearer section is what you want to keep for flavoring the popcorn. Carefully pour that off and set aside.

3) discard the cloudy rest of the butter.

Now use the clarified butter you set aside on the popcorn! It will have the great butter taste without making the popcorn soggy!

Cool trick huh?

Mark