Comments on: You Win, You Lose

By: Kath

Kath — Mon, 31 Mar 2008 12:27:33 +0000

mel ,
I haven’t made twice baked sweet potatoes, but I bet My Recipes.com or Recipezaar.com has some good ideas.

Laurel ,
Posting calories, fiber and protein are as much as I can handle consistently. If you have a specific dish you’re interested in I’d be happy to look that one up for you. Thanks for asking though.

katherine ,
It would absolutely go well with yogurt! My family put Fage on theirs but I left it off so I could really taste the ingredients. Next time I probably will add a dollop.

Kelsey ,
Sounds great!! I’ll add them to my “To Bake” list

Julie,
We usually bake fries at 425* or so, but we have yet to perfect ours. I actually prefer butternut squash fries I think!

Yaz and Em,
The cornbread was anything-but-healthy. Prepared from a box with vegetable oil, butter and eggs. Sorry to disappoint!

Leslie,
Nicole gave great wine advice – more than I would have known! Thanks, Nicole. I personally like cooking with Sauv. Blanc as I’m not a Pinot Grigio fan at all (one of the few white wines I don’t really like – it has no flavor!)

Kath

By: sirenjess

sirenjess — Mon, 31 Mar 2008 11:00:31 +0000

Leslie, whenever I cook with wine I use a wine I like to drink. Don’t just pick any wine choose a wine that you enjoy drinking. Hope this helps.

By: Jill

Jill — Mon, 31 Mar 2008 05:42:34 +0000

Kath – Off topic for the post, but I’m still dying to know your lime dressing recipe! I need to find a good one and trust you on the subject (and I also have decided to get that recipe book, I want more vegan cooking, man!)

Also, how did you get your blog open so broadly? I want to extend my own blog ‘family’ but seem unable to do so any guidance? I’m still a newbie cook though, and so may not interest people as much with my recipes and posts, haha.

By: nicole r.

nicole r. — Mon, 31 Mar 2008 03:57:58 +0000

NC–
yeah it is. its a bit thin really, and i think sauv works much better, but compared to…say…a french chard thats been aged in oak for 40 years, its dry haha

By: Amanda

Amanda — Mon, 31 Mar 2008 03:54:39 +0000

Chili looks great, but i LOVE your placemats!

By: NC (need to change my name)

NC (need to change my name) — Mon, 31 Mar 2008 03:52:31 +0000

mm I love pinot grigio. That’s considered dry?

By: NC (need to change my name)

NC (need to change my name) — Mon, 31 Mar 2008 03:50:14 +0000

Leslie, I’m no wine expert, but I believe certain flavor compounds in foods are alcohol-soluble (as others are fat- or water-soluble), and that other times, wine in a recipe adds acidity or other properties. I would also be interested in some good, inexpensive recommendations on wines to cook with…

By: nicole r.

nicole r. — Mon, 31 Mar 2008 03:49:17 +0000

leslie–

clearly im not kath, but i can answer your question! dry whites are anything like chardonnay (unoaked preferably), sauvignon blanc, pinot grigio, chablis, chenin blanc, reisling, or even vermouth. vermouth can be tricky though because it is flavored with herbs… NEVER EVER EVER EVER EVER USE COOKING WINE!! cooking wine is sweet, gross, and not really wine. and for some reason it had salt in it. dont ever use it. basically, the whole point of wine is to add acidity. so if you’re making a risotto, for example, you add the wine to balance the richness and to make sure the rice doesnt get heavy. personally, i think the best to use is unoaked chardonnay, but that can be tricky to find. if you cant find unoaked, just try for a sauvignon blanc, chenin blanc, or pinot grigio. you can get any of those really cheaply. i dont like to use regular chardonnay, only because chard is buttery and kind of heavy and doesnt have the acidity that you need for cooking purposes.

hope that helps!!

By: Ally

Ally — Mon, 31 Mar 2008 03:37:04 +0000

That looks delicious Kath!

I’m glad to be back in NC WITH a kitchen! If you keep posting about ED&BV i’ll have to splurge and purchase it!

Have a great night,
ally

By: Kiala

Kiala — Mon, 31 Mar 2008 03:23:46 +0000

I miss the orange cup.

I’m sad.