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  • Date and Nut Bars More good looking food from Ree Drummond. Here is the whole deal with all the great pictures and advice.  Ingredients 8 ounces, weight Pitted Dates, Chopped Coarsely (around 1 1/2 Cups)½ teaspoons Salt¼ teaspoons Baking Powder2 cups All-purpose Flour1 teaspoon Vanilla4 whole Eggs At Room Temperature¾ cups Packed Brown Sugar¾ cups White Sugar1-½ cup Butter1-½ cup Walnuts, Chopped1 cup Pecans, Chopped (optional) Preparation Instructions 1. Preheat your oven to 350 degrees F. 2. Melt the butter and let it cool. Take 2 tablespoons of the melted butter and brush your pan (one 9×13 pan or two 8×8 pans), making sure to grease the sides as well. 3. Coarsely chop the ...
    Posted Dec 14, 2009 7:49 AM by Bill Loats
  • Oven Tips from America's Test Kitchen Blog More great information from Lifehacker.  Did you know that baked goods do better on the 'lower middle' oven rack, while meats should be roasted on the 'upper middle'? Or that pies turn out best on bottom racks? Neither did we, until watching Christopher Kimball's video. The Cook's Illustrated editor explains the three kinds of heat in your oven (paging Jack Donaghy), and how those kinds of heat dynamically affect what you're cooking or baking. Getting cookies with one edge slightly burnt and the other soft? Rotate them 180 degrees halfway through cooking. Broiler food coming out charred or undercooked? Bust out the measuring stick and measure out exactly four inches. Unsure when to use the convection fans ...
    Posted Dec 11, 2009 7:33 AM by Bill Loats
  • Book: Rules for My Unborn Son I'll have to start remembering to use these...The Lamond's rules are good advice for sons, as well as anyone else, really. I wish my wife would remember the rule, 'Never under any circumstances ask a woman if she is pregnant,' which she has broken several times with embarrassing consequences. More of Lamond's rules:After writing an angry email, read it carefully. Then delete it.Stand up to bullies. You'll only have to do it once.If you trip in public, don't blame the sidewalk. Pick yourself up and pretend nothing happened.Your best chance of being a rockstar is learning the bass.Thank the bus driverDon't gloat. A good friend will do ...
    Posted Oct 27, 2009 12:34 PM by Bill Loats
  • Really Dumb Inventions Some of these are really great. Personally I like the Baby Cage. Hookay. So, you think that this M3 sub-machine gun—with a shoot-first-and-ask-later curved barrel—is a really stupid, really dumb invention, right? I don't blame you. But, trust me, you don't know what really stupid, really dumb inventions are. Yet. I just saw a selection of 30 dumb inventions in Life, and I couldn't resist picking my favorite ten. These things are so damn stupid they became obsolete before even becoming real products. It was hard to choose. After all, how could I leave out scientology nutcase L. Ron Hubbard and his Hubbard Electrometer, which in 1968 made him reach ...
    Posted Oct 22, 2009 9:46 AM by Bill Loats
  • Container Homes When we had land in the country I always thought this would be a fun project. I wanted to bury one (they aren't that attractive on the outside) but, I suppose there is a certain appeal to this as well.How much do we love shipping container houses? They're built inside recycled structures, encourage people to live with less and let's face it: they look cool.Here's a new prototype from Buenos Aires, built for the interior design exhibition ...Read the full story on TreeHugger
    Posted Sep 23, 2009 9:56 AM by Bill Loats
  • Pumpkin Spice Latte DIY Recipe: Pumpkin Spice Latte (Just Like Starbucks!): Many fans of Starbucks' Pumpkin Spice Latte eagerly wait for it to show up on menus again in the Fall. It made its annual re-appearance last week. However, for those of us on a budget, those little cups of goodness can add up. Making your own at home will not only save you money, but you can also enjoy them year-round. In addition, you have more control over the ingredients, so you can tweak the recipe to your liking.
    Posted Sep 21, 2009 12:49 PM by Bill Loats
  • Apple Cake in an Iron Skillet Gotta love something like this made in a skillet...Apple Cake in an Iron Skillet: I found this recipe in the depths of a closet last night, and it was like finding a buried box of sparkly, flawless diamonds. Only better. The recipe, which I’d adapted from a cake I’d watched Sara Moulton make back in the late 90’s, had been scribbled on a piece of wide-ruled notebook paper, and I’d been searching for it since I moved into this house years ago. I’d loved the cake so much, it had immediately been put into my vault of “Keeper Recipes”. It was so, so good. But we moved to the house where we’re ...
    Posted Sep 15, 2009 9:06 AM by Bill Loats
  • Pasta Dishes to make... When it comes to weeknight cooking, pasta rules in our household. A hot dish of pasta, cooked up quickly, with a sprinkling of fresh cheese and herbs or a quick sausage sauce — it has all the fullness of a truly homecooked meal, with the ease of takeout. Here are twenty-two (yes, twenty-two!) pasta dishes from our archives that are fast, fresh, and just right for now. Read Full Post"
    Posted Sep 4, 2009 9:31 AM by Bill Loats
  • Lotus Root I wonder if Tom can round any of this up for me? When most of us think 'lotus,' we may think of the beautiful aquatic flower or the yoga position. But did you know that the rhizome of the lotus plant is edible? On the outside it looks like a long cylindrical brown tuber, but slice one crosswise, and you'll be rewarded with beautiful, lace-like slices of a crunchy and delicious vegetable.Read Full Post"
    Posted Sep 2, 2009 12:05 PM by Bill Loats
  • Cooking with Magnets: An Intro to Induction [Taste Test] Induction stoves may be making their way into restaurant kitchens, but for home cooks their still a mystery. Fortunately, Wired product editor (and food geek) Mark McClusky volunteered to enlighten us: It took me nearly an entire evening in the the kitchen at Alinea before I realized what was weird about it. Sure, there's the stunning intensity of the chefs as they prepare Grant Achatz' intricate dishes, and the nearly-operating room level of cleanliness. But that's not what struck me one night at the end of service. What struck me is that I didn't know where the stove was. You see, in most restaurant kitchens—like most home kitchens—the stove is the focal point of ...
    Posted Aug 29, 2009 3:50 PM by Bill Loats
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