Comments on: 10 Ways To Enjoy Cooking At Home More

By: 21st Century Dad

21st Century Dad — Sun, 13 Jul 2008 07:30:44 +0000

Tip #11: Use bottled or filtered water when making rice, pasta, beans, or anything that requires water. Your food will taste better.

By: Tyler @ Building Camelot

Tyler @ Building Camelot — Sat, 12 Jul 2008 04:30:14 +0000

Nice list – especially since we’ll be cooking more meals at home in the upcoming weeks.

Have you ever seen those ceramic knives from Kyocera? Saw those on the Science channel one night and now I’m sold <– I know…I’m a total geek.

By: Ron@TheWisdomJournal

Ron@TheWisdomJournal — Fri, 11 Jul 2008 15:14:16 +0000

Great ideas here, especially the one about salt. We use sea salt as well as kosher salt. I’m not sure about the sea salt, but kosher salt has only 20% to 30% of the sodium as table salt.

I also like the idea to experiment. Call me nuts, but sometimes I pick something complicated to fix on a weekend…just because it IS complicated! I love a challenge!

By: Autumn

Autumn — Wed, 09 Jul 2008 16:26:21 +0000

Found your blog by way of Down To Earth Mama..

I’m an experimenter when it comes to cooking, and I’m with you on never following box instructions to the letter. I make everything my own, even if it’s a quick box of mac and cheese. Makes it more fun that way- and makes the kiddos better eaters!

By: Jojo

Jojo — Wed, 09 Jul 2008 12:20:31 +0000

Yes, we have the one big knife for everything! It makes life simple right??? It’s surprising how Asians are so similar in some ways. A friend of mine said he’s going to make Galbi for us….korean food! YUMMY!

By: boogiemum

boogiemum — Tue, 08 Jul 2008 22:17:08 +0000

Great list! My hubby has been wanting one of those knifes. I think you just sold me on the idea – he will be so happy

By: DCUrbanDad

DCUrbanDad — Tue, 08 Jul 2008 01:07:21 +0000

My New Year’s resolution this year was to try 2 new recipes a month. That has helped spur me on.

By: 21st Century Dad

21st Century Dad — Mon, 07 Jul 2008 17:49:33 +0000

@JoJo: In Korean kitchens, we have the “one big knife” we use for everything. Is that true in Mongolian kitchens too?

By: Tim Appleton

Tim Appleton — Mon, 07 Jul 2008 17:10:04 +0000

Good ideas. good post.

By: Jojo

Jojo — Mon, 07 Jul 2008 15:39:08 +0000

Cooking at home really does save tons of money! We do a lot, so I really like some of your advice here. I’ll definitely have to try the vegetable puree idea…we’ve just started freezing rice since we eat a lot of rice around here (it reheats surprisingly well!)…and I love my Rachael Ray knife, chopping and cutting is fun when you have good knives! Great tips ~