cdkitchen > feeddaily blog
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I can admit it: I have some food weaknesses. There are some foods that I just have no will power around. French fries is one. I don't even pretend that I'll "just eat one". Never in the history of French fries have I been able to eat just one. Even bad fries are good enough for me. Chocolate chip cookie dough is another one I can't resist.
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Do you ever have those days when things just don't quite work right? I don't mean bad days really, just kinda off days. That's how my cooking has been lately. Nothing has turned out quite right. I'm pretty sure it has to do with motivation. I've been so busy the past few weeks that my mind is definitely elsewhere when I'm cooking. I haven't been excited to cook, and once I start a recipe I find myself dreading any lengthy procedures or time consuming prep. My heart just hasn't been in it. And it's shown in the results.
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While I can't stand the holiday shopping crowds, even those at the grocery stores, I do love that you get to see things in stock that you don't normally see. Like pomegranates. Now, maybe those of you with access to decent produce can get these more readily but I have a heck of a time finding them except for right before Christmas. It's a shame, too, because I would use them far more in cooking if I could get my hands on them.
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I've never been keen on infused vodkas or other flavored alcohol. They usually taste pretty fake. And I loathe sweet, syrupy drinks in general so they are usually off my radar. However, I had heard good things about the whipped cream vodka by Pinnacle so I gave in and bought it.
by
When I am in the midst of big projects like that I don't usually do a lot of cooking. Well, not interesting cooking anyway. Aside from the time the projects require they can be mentally taxing, and I just don't feel like cooking anything with lots of steps or time consuming procedures. Sometimes, however, I'll really want some comfort food to ease the "pain" of whatever I'm working on. What exactly I consider comfort food varies. Many of my stress reliever favorites also double as cold weather favorites. As luck would have it, we had a hard frost this last week.
by
I don't pretend to know anything about beer - other than I like to drink it on occasion. And frankly, I didn't really understand the difference between ales and lagers until I decided to test some recipes for Lager Beer Week, which just happens to be this week.
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If you guessed "creme brulee" as the answer to the question I posted on Facebook yesterday, you would be correct. It is my favorite dessert. For that matter, it's one of the few desserts I ever eat. Oh, I've been known to devour a slice of 7-layer chocolate cake - it's not that I dislike other desserts. I just don't eat a lot of sweet-tasting food very often. So when I do feel like a little treat after a meal, I tend to lean towards things with simple flavors. Like creme brulee.
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You might remember from an earlier post in Feed Daily that I'm not much of a breakfast person. Actually, let me clarify. I'm not much of a breakfast food person. I usually start my day with whatever food is leftover from the recipes we tested the day before. There is one exception to this: scrambled eggs.
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I've got to say, I'm totally digging my pressure cooker. I can't believe I went so long without one. I've been trying to test recipes with it that aren't the "norm" when you think of pressure cooking. I know roasts and other cuts of meat are fantastic in them, but I've been eager to expand my knowledge of how it works with different foods.
by
Anyone who has dined with me knows that I'm pretty fearless when it comes to food. If I see an unusual item on a menu I'm drawn to it. I've always been like that, even as a kid. I can probably thank my dad for that. He would always eat foods deemed strange by others and that rubbed off on me. I was probably the only kid I knew that got excited about things like frogs legs on a menu. Or would request cow tongue when shopping at the deli with my mom. Of course, there were the Teenage Years when I did everything in my power to conform to the mold of every other teenage girl. Weird food was SO not cool. But now that I'm grown up (mostly), I'm back to experiencing the wonderful oddities that those less adventurous eaters shun.
by
We do have many plants and shrubs here that are meant to be low maintenance but still look nice. One of those is rosemary. We have several shrubs around the property. The deer don't bother them and they have survived horrible droughts and freezing temps. More importantly, they've survived me.
by
I love leftovers for breakfast. In fact, that's what I eat most mornings here while sitting at my desk. If you offered me a pile of warm pancakes slathered in butter and maple syrup - or - some cold leftover lasagna, I'd always choose the lasagna. Always. The same goes for holiday leftovers.
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Every week when I test recipes here at CDK I create a menu in advance. I pair entrees with side dishes and sometimes desserts, salads, etc. Granted, I'm doing it to maximize my recipe testing time but it's really nice to have a complete meal planned in advance. I always have all the ingredients I need since I shop for the entire weekly menu at once, and don't have to be scrambling to come up with something for dinner. When looking at the website I realized that we lacked any sort of meal pairings like this.
by
No, this is not a post about my stress levels here at CDK with Turkey Day looming in the very near future. Rather, it's about my new kitchen toy. One of the few (very few) kitchen gadgets I haven't owned is a pressure cooker. Until now.
by
Couscous is one of my favorite go to ingredients for a side dish. It's quick cooking and can be used in a variety of ways. That said, I'm always on the look out for new recipes and ways to use it. We eat a lot of it and I like to vary how I prepare it.
by
Thanksgiving is the craziest time of year here for us at CDK. Most of my time is spent troubleshooting website issues and making sure everything stays up and running during the onslaught of recipe searchers. As a result, we don't usually celebrate Thanksgiving in a traditional way
From The Editors At CDKitchen: Feed Daily
by
I can admit it: I have some food weaknesses. There are some foods that I just have no will power around. French fries is one. I don't even pretend that I'll "just eat one". Never in the history of French fries have I been able to eat just one. Even bad fries are good enough for me. Chocolate chip cookie dough is another one I can't resist.
by
Do you ever have those days when things just don't quite work right? I don't mean bad days really, just kinda off days. That's how my cooking has been lately. Nothing has turned out quite right. I'm pretty sure it has to do with motivation. I've been so busy the past few weeks that my mind is definitely elsewhere when I'm cooking. I haven't been excited to cook, and once I start a recipe I find myself dreading any lengthy procedures or time consuming prep. My heart just hasn't been in it. And it's shown in the results.
by
While I can't stand the holiday shopping crowds, even those at the grocery stores, I do love that you get to see things in stock that you don't normally see. Like pomegranates. Now, maybe those of you with access to decent produce can get these more readily but I have a heck of a time finding them except for right before Christmas. It's a shame, too, because I would use them far more in cooking if I could get my hands on them.
by
I've never been keen on infused vodkas or other flavored alcohol. They usually taste pretty fake. And I loathe sweet, syrupy drinks in general so they are usually off my radar. However, I had heard good things about the whipped cream vodka by Pinnacle so I gave in and bought it.
by
When I am in the midst of big projects like that I don't usually do a lot of cooking. Well, not interesting cooking anyway. Aside from the time the projects require they can be mentally taxing, and I just don't feel like cooking anything with lots of steps or time consuming procedures. Sometimes, however, I'll really want some comfort food to ease the "pain" of whatever I'm working on. What exactly I consider comfort food varies. Many of my stress reliever favorites also double as cold weather favorites. As luck would have it, we had a hard frost this last week.
by
I don't pretend to know anything about beer - other than I like to drink it on occasion. And frankly, I didn't really understand the difference between ales and lagers until I decided to test some recipes for Lager Beer Week, which just happens to be this week.
by
If you guessed "creme brulee" as the answer to the question I posted on Facebook yesterday, you would be correct. It is my favorite dessert. For that matter, it's one of the few desserts I ever eat. Oh, I've been known to devour a slice of 7-layer chocolate cake - it's not that I dislike other desserts. I just don't eat a lot of sweet-tasting food very often. So when I do feel like a little treat after a meal, I tend to lean towards things with simple flavors. Like creme brulee.
by
You might remember from an earlier post in Feed Daily that I'm not much of a breakfast person. Actually, let me clarify. I'm not much of a breakfast food person. I usually start my day with whatever food is leftover from the recipes we tested the day before. There is one exception to this: scrambled eggs.
by
I've got to say, I'm totally digging my pressure cooker. I can't believe I went so long without one. I've been trying to test recipes with it that aren't the "norm" when you think of pressure cooking. I know roasts and other cuts of meat are fantastic in them, but I've been eager to expand my knowledge of how it works with different foods.
by
Anyone who has dined with me knows that I'm pretty fearless when it comes to food. If I see an unusual item on a menu I'm drawn to it. I've always been like that, even as a kid. I can probably thank my dad for that. He would always eat foods deemed strange by others and that rubbed off on me. I was probably the only kid I knew that got excited about things like frogs legs on a menu. Or would request cow tongue when shopping at the deli with my mom. Of course, there were the Teenage Years when I did everything in my power to conform to the mold of every other teenage girl. Weird food was SO not cool. But now that I'm grown up (mostly), I'm back to experiencing the wonderful oddities that those less adventurous eaters shun.
by
We do have many plants and shrubs here that are meant to be low maintenance but still look nice. One of those is rosemary. We have several shrubs around the property. The deer don't bother them and they have survived horrible droughts and freezing temps. More importantly, they've survived me.
by
I love leftovers for breakfast. In fact, that's what I eat most mornings here while sitting at my desk. If you offered me a pile of warm pancakes slathered in butter and maple syrup - or - some cold leftover lasagna, I'd always choose the lasagna. Always. The same goes for holiday leftovers.
by
Every week when I test recipes here at CDK I create a menu in advance. I pair entrees with side dishes and sometimes desserts, salads, etc. Granted, I'm doing it to maximize my recipe testing time but it's really nice to have a complete meal planned in advance. I always have all the ingredients I need since I shop for the entire weekly menu at once, and don't have to be scrambling to come up with something for dinner. When looking at the website I realized that we lacked any sort of meal pairings like this.
by
No, this is not a post about my stress levels here at CDK with Turkey Day looming in the very near future. Rather, it's about my new kitchen toy. One of the few (very few) kitchen gadgets I haven't owned is a pressure cooker. Until now.
by
Couscous is one of my favorite go to ingredients for a side dish. It's quick cooking and can be used in a variety of ways. That said, I'm always on the look out for new recipes and ways to use it. We eat a lot of it and I like to vary how I prepare it.
by
Thanksgiving is the craziest time of year here for us at CDK. Most of my time is spent troubleshooting website issues and making sure everything stays up and running during the onslaught of recipe searchers. As a result, we don't usually celebrate Thanksgiving in a traditional way