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21  COOKING / Recipes and Cooking Tips / Re: Cooking with coconut on: October 15, 2011 12:47:12 AM
If you have specific recipes that aren't covered by the above suggestions, I'd suggest you post them here so we can help you brainstorm.

If it's dried coconut, such as for cakes or cookies, it can usually be easily substituted with any kind of chopped or sliced nut.

If it's coconut milk, it can frequently be replaced with cow or goat milk, or almond or soy or rice milk.

Coconut oil, just replace with another kind of oil.
22  COOKING / Recipes and Cooking Tips / Re: So I really suck at making icing. on: August 16, 2011 01:48:50 AM
I don't know that my brand will help you since I don't know where you are and if they're available there - odds are, they aren't.

Personally, I've never come across a bad tasting butter in Canada, Sri Lanka, or New Zealand, regardless of brand or how cheap or expensive it was. But when I lived in Canada and occasionally bought butter in the US, I didn't like that butter. It was somehow wrong, although I don't remember how or why. I also don't know what brand it was - it was far too long ago.

If there are variances in the quality of butter you have access to, buy one that tastes good as is. Use that.
23  COOKING / Recipes and Cooking Tips / Re: Cooking broccoli leaves? on: August 02, 2011 04:32:25 AM
I cook the broccoli leaves all the time, usually with the broccoli flowerettes and stems, but if you wanted to do it separately, you can cook it the same way you would cook other leafy vegetables. I don't have any recipes exactly... I do tend to chop the leaves fairly finely - they cook faster. I usually add some garlic, onion, salt, and pepper, and butter or ghee to my broccoli, so I'd be inclined to do it the same way. The other recipes I can think of would end up making it very much into a Sri Lankan mallung...
24  COOKING / Recipes and Cooking Tips / Re: So I really suck at making icing. on: August 02, 2011 04:25:52 AM
Yep, most margarines are partly water, up to 50% - it's used as calorie-reduction. If you're using margarine, not butter, that can be hugely contributing to your problems. Personally, I use butter only - it tastes great, far far better than margarine could ever hope to taste.

My buttercream icing consists of

115 grams (1/2 cup) butter, softened
350 grams (2 2/3 cups) confectioners’ sugar, sifted
7.5 grams (1 1/2 teaspoons) vanilla
50 grams (1/2) cup unsweetened cocoa powder, sifted (for medium)

with the addition of a teaspoon or two of cream if necessary. I provided my quantities since you didn't say how much of what you're using in your icing, infinitelyjen.
25  COOKING / Recipes and Cooking Tips / Re: Pickle Question? on: July 20, 2011 10:51:21 PM
As starwatcher said, as long as the jars sealed properly and you ran them through the water bath the right amount of time, the pickles are fine. Floatie pickles are fine. Don't bother throwing out the floatie pickle - send it to me. Cheesy
26  COOKING / Recipes and Cooking Tips / Re: Help! I have a "meat eater" hubby! on: July 20, 2011 10:42:35 PM
Honestly? I'd keep making things he doesn't like that I do. That's what I do with my somewhat picky husband. He'll usually try everything at least once, and sometimes he surprises himself by liking something he thought he didn't like, so there's sometimes a win in there. But when he doesn't, he'll eat what I've made for him and I'll eat what I've made for me.

Edited to add:

Sometimes, it isn't that he doesn't like something. It's that he doesn't like how he's had it before. But if I prepare it in a new way, he'll try it, and sometimes he'll like it.

Like pumpkin. The husband doesn't like pumpkin. But he loves cumin & pepper pumpkin soup. He thought he hated cream cheese icing, but he loves it the way I make it. He hates eggplant, but likes it a certain Middle Eastern way. Sometimes, it's about making it in a new-for-him way and getting him to try it.
27  SEWING IN GENERAL / Sewing in General: Discussion and Questions / Re: New to sewing...question on finishing stitches :) on: June 28, 2011 07:39:07 PM
Do you reverse stitch at the beginning and when you come to the end?

i do that too. i just taught myself how to use a sewing machine and it seemed like the best idea i could think of.
Yep, it works very well. So well, in fact, that my sister and I joke about cursing out the stupid obsessed woman who backstitches so effectively that our seam ripping takes forever. Tongue
28  BATH AND BEAUTY / Bath and Beauty: Discussion and Questions / Re: Henna hair dye? on: June 01, 2011 10:45:38 PM
If you need help deciding how to do your henna for whatever colours/shades you're looking at, the first resource you need to check out is the link for henna4hair listed above. It's an EXCELLENT site with a LOT of useful information, including a ton of recipes contributed by everyday henna users and before/after pics.

Personally, I've been using henna brought from Dubai by my sister in law for the last bunch of years when I lived in Sri Lanka. Now that I'm in Auckland, I'll be using whatever the Indian shops have - I've already checked 'em out, and they carry pure henna, so it's no problem.
29  COOKING / Recipes and Cooking Tips / Re: Prevent worms in flour? on: May 28, 2011 02:45:35 PM
Yup. It can work on pretty much anything.

ETA: Yeah, I should be more specific. There are limitations. Meat, for example, can still breed worms after it's taken out of the freezer. Bacteria survives freezing. Molds can survive freezing. It's not a foolproof way of killing absolutely everything bad. But yes, it can help with a lot of things.
30  COOKING / Recipes and Cooking Tips / Re: Prevent worms in flour? on: May 26, 2011 07:22:57 PM
Yeah, worms in flour are nasty. Had to throw a bag out once it was so bad.

Since you mention you don't have room in your freezer for the whole lot, can you put portions into a zip lock bag, freeze for three days or so, then store it in an airtight container? Freezing the flour for a few days is supposed to kill any eggs or insects that are already there, thus preventing an outbreak.
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