Comments for Foodblog

Comment on PIZZAAAAA by Joel G Goodman

Joel G Goodman — Sat, 15 May 2010 03:15:28 +0000

i’ve got a great dough recipe if you’re up for it. And none of this par-baking stuff. What temp did it have you bake at?

Comment on Instant noodles can be grown up food too by Bekah K.

Bekah K. — Wed, 12 May 2010 14:08:08 +0000

i think it is important to say that the “pack of stir-fry veggies” are fresh veggies. Not the frozen type, although those can be good when fresh in entirely unavailable.
Yum!

Comment on Make This Tonight: Emasculated Linguine by Kristina

Kristina — Mon, 29 Mar 2010 03:32:36 +0000

Rachel Ray is the one that got me cooking – I fell in love with her show when I was preggers with William. People say a lot about how she’s not a real chef or whatever, but more often than not when I try something she’s made I walk away a happy, happy woman!

Also, Sandra Lee is incredibly annoying to watch but some of her ideas aren’t too crazy.

Comment on Make This Tonight: Emasculated Linguine by Ian

Ian — Mon, 29 Mar 2010 03:27:03 +0000

please report back on homemade noodles, i need to put up our ravioli adventures. Bekah subscribed to Real Simple and there are many fantastic recipes in those mags and site. I have never subscribed to Rachel Ray, but we got one of her books for our wedding and regularly make a spicier version of her black bean stoup. The basic recipe can be found here http://cheapcookinmama.blogspot.com/2008/10/smoky-black-bean-and-rice-stoup.html

Comment on Broth. Bean Broth. by Jeanette Lam

Jeanette Lam — Tue, 16 Mar 2010 18:58:45 +0000

Matt! Mom told me about your food blog and since I am in a perpetual food rut I thought I’d check it out. Very inspiring and yummy looking. Pretty please share your recipes with the idea starved such as I. Oh, and you should totally write a book! Might be a best seller!

Comment on Chicken Noodle Soup – Or How I Learned To Stop Worrying And Love My Scary-Frugal Mennonite Heritage by Bekah K.

Bekah K. — Sat, 27 Feb 2010 22:50:23 +0000

so… pretty much all i could think during reading this is that stock seems like savory veg and meat based tea. it kind of made me laugh…. because if I was a dragon i would make tea from discarded bones and in the fairly tale i lived in in my dragon life i could make friends with a check who would discover this ‘dragon tea’ and get locked in the stocks until someone realized it was really good and then he would just call it ‘stock’ to remind himself of the consequences of hanging out with dragons. yes. the end. (over-active imagination)

Comment on Blessed are the cheesemakers by Ian

Ian — Tue, 23 Feb 2010 14:35:44 +0000

So according to wiki pygmy goats can start breeding as young as two months, but they take five months to gestate and three months to be weaned, how crazy is that?!

Comment on Focaccia and Steak by Matt Good

Matt Good — Tue, 23 Feb 2010 04:40:41 +0000

proof. right? proof??

Comment on Blessed are the cheesemakers by Matt Good

Matt Good — Tue, 23 Feb 2010 04:28:20 +0000

Also, Kristin and I want to have Yard Goats (you know, pygmy goats that eat your grass so you don’t have to mow. And sit there and bleat cutely). Maybe when we have yard goats, you can come over and we’ll make goat cheese.

Comment on Blessed are the cheesemakers by Matt Good

Matt Good — Tue, 23 Feb 2010 04:27:03 +0000

If you wish to make a pizza from scratch, you must first invent the universe.

God bless you, Carl Sagan.