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Avoiding Salmonella in Melons

Posted by Hallee on Jun 3, 2011 in Hallee's Galley, kitchen & cooking tips

The more I researched, the more I discovered that you could not only catch salmonella from melons, you could also get E.coli 0157, hepatitis A, Cryptosporidium and Shigella. These food born illnesses can be found in the dirt where melons grow – and since melons grow in the dirt, the rinds get contaminated. When you run a knife through the melon to cut it, it touches the rind then it touches the fruit inside.

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5

Perfect Every Time Hard Boiled Egg

Posted by Hallee on May 27, 2011 in Breakfast, Hallee's Galley, kitchen & cooking tips, Recipes

There are as many methods to cook hard boiled eggs as there are people out there telling you how to cook anything. Every cooking show on television has some different trick or quirk about it. I’ll tell you that I’ve tried all of the tips I’ve ever heard, because I’m curious about things like that and want to find “the best way”. But, I always go back to the way my mom taught me, because it works every single time. When I use this method, I always have perfectly cooked hard boiled eggs.

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2

Stainless Steel vs. Cast Iron

Posted by Hallee on Dec 10, 2010 in Hallee's Galley, kitchen & cooking tips

The other day, I made grilled cheese sandwiches. For some reason, I had my stainless steel frying pan out and for some reason, I used it to make the sandwich. There was a time, a decade or more ago, when I had a cheep teflon coated frying pan and tried different times to cook grilled cheese with no success. That’s when I switched to cast iron and never looked back.

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1

Slice It, Twist It, Pit It, Scoop It

Posted by Hallee on Dec 4, 2010 in Hallee's Galley, kitchen & cooking tips

How to cut an avocado.

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7

Essentials: Measuring Cups & Spoons

Posted by Hallee on Oct 12, 2010 in Hallee's Galley, kitchen & cooking tips

The Essentials:

Measuring cups and spoons and be broken down into two very basic categories: dry and liquid.

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3

Popcorn? Really?

Posted by Hallee on Sep 14, 2010 in Hallee's Galley, kitchen & cooking tips

As I was doing research for purchasing my grain mill, I read all sorts of “don’t do’s.” One of them was don’t try to grind anything that was too hard, including popcorn. But, when I got my grain mill (a NutriMill) the booklet that came with the machine said, “Popcorn will make the best cornmeal you’ve ever tasted.”

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1

How to Make a Lattice Topped Pie

Posted by Hallee on Sep 3, 2010 in Hallee's Galley, kitchen & cooking tips

Lattice topped pies do nothing more than to make a pie visually appealing. You can perform the same function of creating a vent within the pie with several slits cut into the top crust of pie, or using a pie bird. However, I’m a big fan of visually appealing food, and I think that some pies (i.e. cherry pies) require the extra effort to make them taste better. (kidding) (well, mostly kidding)

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3

Hidden Nemeses

Posted by Hallee on Sep 2, 2010 in Hallee's Galley, kitchen & cooking tips

Always always always pick through your dried beans. I have never looked through a package of beans that didn’t contain at least one rock. I’d hate to think of you biting down on one of those things.  Ouch! Hallee I’m so grateful for your visit, today. You would bless me if you added me to […]

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1

Roux [roo]

Posted by Hallee on Aug 20, 2010 in Hallee's Galley, kitchen & cooking tips, Recipes

A roux is a thickening agent made from some kind of fat with an equal portion of flour. You melt the fat, add the flour, then cook until the flour taste is removed.

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9

How to Break Down a Melon

Posted by Hallee on Jun 4, 2010 in Hallee's Galley, kitchen & cooking tips

This method will work for any melon, any size. It’s wonderful for the big watermelons, because you can get them cut up very quickly.

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