Comments for Nicole Is Cooking

Comment on Pickling and Preserving-Part 3, Tomatillos by Judy

Judy — Tue, 26 Aug 2008 13:07:55 +0000

Hi there;

I too would like to have the exact quantities required for the above recipes. This is our first time growing tomatillo’s and are looking forward to trying them.

Thanks kindly!

Comment on Yes, yes, hello! by Gina

Gina — Fri, 22 Aug 2008 07:16:05 +0000

Locavore is a great word and describes what I’m trying to do/achieve/eat as well - I think it’s a good decision.

Comment on Fantôme Chocolat by Nicole Is Cooking » Blog Archive » Yes, yes, hello!

Nicole Is Cooking » Blog Archive » Yes, yes, hello! — Fri, 22 Aug 2008 05:07:19 +0000

[...] tomatillos with red paprika and habanero peppers - gazpacho, including some without cucumber for Fantôme Chocolat - zucchini pickle with a cider vinegar base, tumeric and mustard powder and seed - summer squash [...]

Comment on Fantôme Chocolat by Nicole Is Cooking » Blog Archive » The Omnivore’s Hundred

Nicole Is Cooking » Blog Archive » The Omnivore’s Hundred — Fri, 22 Aug 2008 04:37:53 +0000

[...] I have had buffalo tail. Fantôme Chocolat was disappointed and said it was not the same at all. Oxtail stew is on the agenda at some point [...]

Comment on Veganomicon Chickpea Cutlets by sallysitwell

sallysitwell — Sun, 03 Aug 2008 00:57:47 +0000

Thanks for posting this! I like seeing a step-by-step on scary new recipes with foods I’ve never cooked with before.

Comment on I know… by DCMovieGirl

DCMovieGirl — Thu, 10 Jul 2008 12:01:26 +0000

OMG!!

You should have put a warning on the end of your post.

Making girl all hungry. The food on this page looks HEAVENLY.

Comment on Boulangerie Beans, Two Ways by Olga

Olga — Thu, 12 Jun 2008 16:12:52 +0000

I just started blogging about recipes from the same cookbook! So far have made only a few dishes, but also love the variations he talks about!

a fellow DC blogger

Comment on Pickling and Preserving-Part 3, Tomatillos by Nykohl

Nykohl — Fri, 02 May 2008 03:51:04 +0000

Hi, Would you be so kind as to tell me the exact quantity of all the ingredients in the Tomatillo Salsa Verde and Pickled Tomatillo Recipes. I’m a total cooking novice so I would hate to mess up these wonderful recipes. Thanks so much!

Comment on I know… by katie

katie — Sat, 19 Apr 2008 21:22:55 +0000

I’m looking forward to them!

Comment on Beans, Beans, they’re good… by admin

admin — Sat, 19 Apr 2008 20:58:14 +0000

Hi Jessica! I like to freeze them in the liquid since I will often cook them in it so the liquid forms a sauce. Or, if I later use them in soup, the liquid adds a little more flavor.

I see from your blog that you are doing the 3 Day too! Good luck!!

Comment on Beans, Beans, they’re good… by jessica~

jessica~ — Fri, 18 Apr 2008 12:57:19 +0000

I too have a freezer full of beans. I drain them and keep them in freezer bags then just bang off a frozen section when I only want one serving. Is there an advantage to freezing them in liquid?

Comment on Nicole is… baking, Veganomicon style by jessica~

jessica~ — Fri, 18 Apr 2008 12:31:13 +0000

I noticed some people added 1/2 C applesauce to their recipe - that may help with the dryness of the brownies. I hear you about the raspberry route… yum!

Comment on Boulangerie Beans, Two Ways by admin

admin — Thu, 28 Feb 2008 04:56:42 +0000

Hi and thanks for stopping by!

I am vegetarian but not vegan. I do try to minimize the amount of animal products though.

Comment on Boulangerie Beans, Two Ways by Vaishali

Vaishali — Fri, 22 Feb 2008 21:30:55 +0000

Nicole, Great to discover your blog, and to find another vegan blogger in the DC area. Am particularly thrilled to see all the bean recipes– I am quite a beanoholic myself!

Comment on Beans, Beans, they’re good… by Boulangerie Beans, Two Ways | Nicole Is Cooking

Boulangerie Beans, Two Ways | Nicole Is Cooking — Mon, 18 Feb 2008 18:59:08 +0000

[...] Beans, Beans, they’re good… [...]

Comment on Fantôme Chocolat by Beans, Beans, they’re good… | Nicole Is Cooking

Beans, Beans, they’re good… | Nicole Is Cooking — Mon, 18 Feb 2008 17:17:13 +0000

[...] Fantôme Chocolat [...]

Comment on I Can’t Believe it’s Not Worcestershire Sauce! by Boulangerie Beans, Two Ways | Nicole Is Cooking

Boulangerie Beans, Two Ways | Nicole Is Cooking — Mon, 18 Feb 2008 08:00:46 +0000

[...] I Can’t Believe it’s Not Worcestershire Sauce! [...]

Comment on Fantôme Chocolat by Boulangerie Beans, Two Ways | Nicole Is Cooking

Boulangerie Beans, Two Ways | Nicole Is Cooking — Mon, 18 Feb 2008 08:00:00 +0000

[...] Fantôme Chocolat [...]

Comment on Fantôme Chocolat by I Can’t Believe it’s Not Worcestershire Sauce! | Nicole Is Cooking

Mon, 18 Feb 2008 06:33:27 +0000

[...] Fantôme Chocolat [...]

Comment on Nicole is… baking, Veganomicon style by admin

admin — Fri, 08 Feb 2008 18:54:52 +0000

Thanks AJ!

Comment on Would you pay $200 to have the same environmental impact as driving a Prius? by admin

admin — Fri, 08 Feb 2008 18:54:35 +0000

Thanks Terri! Glad to read that your cooking experiment went well.

Comment on Nicole is… baking, Veganomicon style by A.J.

A.J. — Fri, 08 Feb 2008 04:28:58 +0000

Those brownies… so incredibly yummy, I’m still raving about them almost a week later.

You’re a terrific cook and I can’t wait for the next chance to try whatever you make!

Comment on Would you pay $200 to have the same environmental impact as driving a Prius? by Terri

Terri — Fri, 08 Feb 2008 03:38:59 +0000

Just wanted to say that I’ve really been enjoying all your veggie cooking posts, Nicole, and you’ve helped to inspire me to get back to my experimenting with tofu. Tonight’s veggie stir fry here was definitely one for the success column. Thank you so much for taking the time to share some of your yummy creations!

Comment on Nicole is… baking, Veganomicon style by admin

admin — Thu, 07 Feb 2008 20:47:13 +0000

whypnk- I think I need to lay off the baking for a bit but will check it out. And definitely check out Veganomicon!

Sarah- Glad to be of service!

Comment on Would you pay $200 to have the same environmental impact as driving a Prius? by admin

admin — Thu, 07 Feb 2008 20:38:36 +0000

But look at how many books Michael Pollan has sold by telling people where food comes from and then defending food because no one that wanted to do something knew what to do anymore.

People are starting to pay attention and care. I am anticipating the backlash from when they get too overwhelmed by information and want the easy quick fix.