Comments for md kitchen

Comment on Quick pickled carrots with ginger by whatnomints

whatnomints — Sat, 16 Mar 2013 22:23:50 +0000

Ooo! Nice idea with the addition of spice – I put red pepper flakes on everything :P

Comment on Quick pickled carrots with ginger by kristina

kristina — Fri, 15 Mar 2013 20:53:44 +0000

If you really love zingy pickles, in addition to more ginger you can add in some chilli flakes or even Szechuan peppercorns. This works particularly well if you have a cold :)

Comment on Quick pickled carrots with ginger by kristina

kristina — Fri, 15 Mar 2013 20:51:23 +0000

It tastes just the same as with regular ginger! Mostly it’s a convenience thing, since the texture of frozen ginger isn’t so great, and I haven’t had success growing my own ginger – you may have better luck being in California, with your lemon trees and all. The cost of fresh adds up, even when I get it from the Chinese grocery store nearby, since it really doesn’t keep very well.

Truly, one can never have too many pickles; I should make some dill pickles soon.

Comment on Quick pickled carrots with ginger by Eileen

Eileen — Fri, 15 Mar 2013 18:25:20 +0000

There are definitely not enough pickles in our house! (So evidently my brain thinks 4 jars of beets, 3 of garlic dills, and 3 open store-bought jars in the fridge are not enough. Okay then.) Pickled carrots really need to happen. The candied ginger is really intriguing too.

Comment on Quick pickled carrots with ginger by whatnomints

whatnomints — Fri, 15 Mar 2013 02:01:47 +0000

Sounds yummy! I’m a sucker for anything with ginger so I’ll definitely have to give this one a go :)

Comment on Pan-roasted parsnips – Pastinaco al forno by krystal

krystal — Fri, 15 Mar 2013 00:47:44 +0000

You don’t need to wash if you’re going to peel ;)

Comment on Pear muffins with ginger sugar by Quick pickled carrots with ginger | md kitchen

Quick pickled carrots with ginger | md kitchen — Thu, 14 Mar 2013 22:45:11 +0000

[...] I was out of fresh ginger and frozen ginger. But, recalling the jar of candied ginger used in the pear-ginger sugar muffins, I decided to give it a try, subbing out some of the added sugar in my typical carrot pickling [...]

Comment on Maple teff cake by kristina

kristina — Tue, 26 Feb 2013 19:39:57 +0000

I’ve never seen teff itself, just the flour. Whole Foods carries it, as does my local health foods store. In DC there’s a pretty sizeable Ethiopian and Eritrean community so odds are I should be able to track it down. Maybe you can mill it yourself at the store where you saw it? Some stores have that option.

As for nuts, my taste-tester reports that he only likes peanuts, and then only by themselves. Boo!

Comment on Maple teff cake by kristina

kristina — Tue, 26 Feb 2013 19:19:51 +0000

I’m not certain how easy it is to order teff in Germany – in the UK it can be ordered from Amazon.co.uk apparently, and found in health shops, but not sure otherwise.

Maple sugar is apparently what happens when you boil the syrup so that all the water is gone. Sometimes we can find it here in the US and Canada in the form of little maple leaves, or (more rarely) pilgrims. It’s VERY sweet.

If you can’t find teff flour, I think buckwheat flour (as Eileen suggests below) would be a nice substitute.

Comment on Maple teff cake by Technique: 6 Tips for Better Baking | Hungry Lindsay

Technique: 6 Tips for Better Baking | Hungry Lindsay — Tue, 26 Feb 2013 19:16:37 +0000

[...] Maple teff cake [...]