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Melissa - Cooking Virgin
Albany, NY
Not a virgin that cooks, but a woman FINALLY learning how to cook!
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Melissa - Cooking Virgin is now following The Typepad Team
Mar 16, 2010
Thank you! The great thing is I'm prioritizing amongst fun things that I love to do, so really it's a no lose situation for me. I just want to be able to do it all all of the time ;-) Hopefully I'll fit it all in again sooner rather than later.
Toggle Commented Mar 3, 2010 on More Scattered Than Usual… at Cooking Virgin
I know that I’ve never been terribly consistent with my posts here. After all, this is a fun thing for me. If I don’t have time to post I don’t really sweat it. Things are really picking up in the non-blogging parts of my life though and I may be especially inconsistent with my posts. I’m not giving it up, just re-prioritizing a bit. I anticipate that it will take some time to figure out how I’m going to fit the blogging into to the new schedule. I’ll get there though :-) Continue reading
Posted Mar 2, 2010 at Cooking Virgin
There is usually more than one way to perform even the simplest of tasks. With that in mind (and after learning so much from the avocado video I discussed last week), I’ve been seeking out tips and techniques on some relatively basic things. You just never know when you might learn something that will save you time or just make the process easier and more enjoyable. And I’ve always been a firm believer that if you sound basic techniques, it’s that much easier to move on to the more challenging stuff. I wasn’t sure what I could possibly learn from... Continue reading
Posted Feb 24, 2010 at Cooking Virgin
Thanks so much! So many times I wish I liked lemons, I try, but we just cant seem to get along ;-)
More than happy to be the guinea pig! Im actually going to try the celery root and potato latkes tonight, so exciting!
Toggle Commented Feb 22, 2010 on Virgin Voyages: Celery Root at Cooking Virgin
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I'm not a picky eater, consequently I usually like the new foods I've been trying every since I started this cooking journey. Even foods I had bad experiences with have now found a way onto my 'like' list. Radishes have not yet been successful in making this breakthrough. I can't say that I hate radishes, I'll eat them if I get them in my CSA share for the week. But trying to figure out how to cook them is a chore for me. The best recipe I managed to come up with was a version of dirty rice where I... Continue reading
Posted Feb 22, 2010 at Cooking Virgin
There are a dozen little items in my kitchen that I have seldom given much thought to as I’m cooking up meals. One of those items is a cutting board. I bring it out when I need to chop stuff up so I don’t hack up my counters. What thought do I need to apply? While picking a cutting board is never a life or death situation, picking the wrong one can have an impact on other items in your kitchen. A softer cutting board (plastic or wood) will help preserve the sharp edge on your knife. A harder cutting... Continue reading
Posted Feb 21, 2010 at Cooking Virgin
Exactly! There is so much I dont even hesitate to do now that I have that mixer. Now I just need to save up for my very own food processor or somehow con Mom into giving me hers ;-)
Its all about the little things isnt it? Ill definitely have to try out your tips, itll take my morning eggs to a whole new level!
Toggle Commented Feb 20, 2010 on The Fried Egg Philosophy at CV Nibbles
Thanks Amber! Im trying to work on the photog skillz. Im with you on the artichoke. That is something I would have never thought to try and eat. Btw, the blackberry roulade you posted on a couple of days ago looked incredible!
Toggle Commented Feb 19, 2010 on Virgin Voyages: Celery Root at Cooking Virgin
My argument may fall a bit flat, no pun intended (okay, maybe a little intended), with diet soda, but since most of the arguments I've heard about the soda tax seem centered on regular soda I'm going to make the argument anyways. It's quite simple: we (by we I mean the government) subsidize soda. We subsidize corn which is used to make high fructose corn syrup which is the major ingredient in regular soda therefore we subsidize soda (and most other junk foods as well). So because we give money to the farmers to grow cheap corn so that the... Continue reading
Posted Feb 18, 2010 at CV Nibbles
It does! I know my boyfriend sighed in relief when he saw me attacking avocados with a butter knife. He says that me with a knife is just scary :-P
Toggle Commented Feb 17, 2010 on Rouxbe Lessons: Dicing An Avocado at Cooking Virgin
I've been learning a few things on Rouxbe.com but sometimes it's the littlest things that make the biggest impression. While perusing their tips area, I came across a video on how to dice an avocado. It seemed a silly tip, how many different ways could their be to dice an avocado? I have never been more wrong. After watching this video I have used this tip three times already and it is a huge timesaver. If you love diced avocado on your salad, watch this and save yourself some time making your lunch. Rouxbe Online Cooking School & Video Recipes Continue reading
Posted Feb 17, 2010 at Cooking Virgin
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There are a few vegetables out there where it's hard to imagine how the first person who ate it decided it was something edible. Celery root definitely falls into this category (thought the fact that it is attached to celery could have been a tip off). The first time I saw celery root (or celeriac) I immediately thought of the movie Big Trouble in Little China. Anyone who has seen this cult classic will remember the floaty eyeball thing that spies on Kurt Russell for the bad guy. It was basically a wrinkled floating head with a bunch of knobby... Continue reading
Posted Feb 15, 2010 at Cooking Virgin
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I was a little skeptical about how this recipe would turn out. I'm not sure why exactly, it's straightforward enough. I think it was the use of blueberry soy yogurt that threw me for a loop. My skepticism was unfounded though, as these waffles are delicious. I did make a few adjustments to the recipe due to personal tastes. I substituted almond milk for the soy milk for instance. I highly recommend this solution to anyone as the almond milk brought a nice flavor to the batter. Not too mention it cuts out some of the soy used in the... Continue reading
Posted Feb 13, 2010 at Cooking Virgin
I've compared hard copy cookbooks to electronic cookbooks as presented on an e-reader before. One thing I did not consider, however, was using recipes from the web. I know I get a great deal of recipes from the internet, and having a tool that I can take with me into the kitchen is really useful. Currently I use my phone (a Droid) or my netbook for this task. I don't use my full blown laptop because I don't want to risk it getting spilled on. I wouldn't cry quite so much if my netbook was ruined. The disadvantage of both... Continue reading
Posted Feb 12, 2010 at Cooking Virgin
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Is it just me or does the floaty eyeball thing in Big Trouble In Little China look like a second cousin, once removed, to celery root? You be the judge: Continue reading
Posted Feb 12, 2010 at CV Nibbles
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I completely spaced that this project was beginning this week so I neglected to shop appropriately. When Elle sent out her email about the the start of the project I immediately had an 'oh crap' moment. I starting quickly flipping through the book to see what I might be able to make with what I had on hand and came across the recipe for Golden Chickpea and Artichoke salad. This recipe turned an 'oh crap' moment into a great food discovery. Not only did I have all the ingredients on hand, it would also go well with the Mesclun mix... Continue reading
Posted Feb 8, 2010 at Cooking Virgin
I'll have to keep that in mind for nights when it's just me and I don't feel like investing a whole lot of time in dinner!
Toggle Commented Feb 2, 2010 on Virgin Voyages: Beets at Cooking Virgin
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I had a particularly nasty encounter with pickled beets when I was a child. Ever since then I have run from them as I would run from a doll that looks even remotely like that clown doll in Poltergeist. Not that I encountered them often, beets that is. Beets are a much ignored vegetable in today's cuisine. One of the reasons why I signed up for a CSA was so I couldn't hide from vegetables I was biased against. I tend to hold a grudge against veggies over one bad experience and I don't let go easily. So signing up... Continue reading
Posted Jan 31, 2010 at Cooking Virgin
One of the things Julia Child mentions in her book, My Life In France, is to never apologize for a bad meal. While I definitely appreciated the sentiment, I just didn't get it until this morning when I ate the best fried egg I had ever tasted. You see, I have made quite a few fried eggs. When I first started making them they were often on the rubbery side, but after a while they got better. Then I decided I liked my eggs over easy. I would break the yolks about half the time when I tried to flip... Continue reading
Posted Jan 30, 2010 at CV Nibbles
Thank you very much Gaby! Checked out the site and the first post about customers who bully servers reminded me of the scene in As Good As It Gets where Jack Nicholson flips out because Helen Hunt isn't there to serve him.
Toggle Commented Jan 25, 2010 on Virgin Voyages: Cinnamon Rolls at Cooking Virgin
Learning to cook on your own can sometimes be a frustrating task. It can be so much easier to have someone show you how to do something than try to interpret instructions out of a book. Demonstration classes are a great way to accomplish this, if you don't happen to know a talented cook nearby, but they can often be cost prohibitive. A place that offers demonstration classes near me, for example, charges $40 a class. If I only had one thing I wanted to learn I might be okay with spending $40. But there's a lot I want to... Continue reading
Posted Jan 24, 2010 at Cooking Virgin
I love Onetsp.com! The simple design makes it extra easy to copy and paste recipes from the web and I love the way it looks on my phone too. I recently switched to a Droid from my Blackberry and I even once used the regular site without realizing it. It loaded that smoothly. I can't really think of any suggestions right now, unless you can make the site magically copy and paste the recipes I find too ;) I'm so behind in my recipe organization! ;)