diedl84's Profile

Display Name: diedl84
Member Since: 11/30/11

Latest Comments...

I'm excited for this series. I love botanical and bitter flavors, so my home bar is rather esoteric. Then, when I have friends over, I feel self-conscious that I don't have "regular" booze to make cocktails they enjoy (my only "main" liquors are gin, brandy and cognac...), so this is a nice start for a more accessible bar. It would also be helpful to refer to some of the cocktails that could be made from these 9 bottles.... :)


Introducing The 9-Bottle Bar: A Guide to Building a Small Yet Mighty Home Bar The 9-Bottle Bar
3/22/14 12:59 AM

I love that description of vodka. Personally, I just can't get excited about something that either tastes like nothing, or worse, leaves a nondescript, yet unpleasant taste. I'll gleefully stick with my gin!


Introducing The 9-Bottle Bar: A Guide to Building a Small Yet Mighty Home Bar The 9-Bottle Bar
3/22/14 12:54 AM

Sigh. Sadly, the Watergate salad and all its close relatives still live strong in Minnesota. The more rural you get, the more prevalent it gets. It's always grossed me out :/


10 Recipes That Defined the 1970s Recipes of the Decade
2/25/14 10:44 PM

I have had the Nespresso Essenza since 2008 and really enjoy it. I can get the arguments about the pods, but it's just really so convenient to have push-button espresso that is just so good--beautiful crema with every shot. When you buy the pods from Nespresso, they're quite cheap, and significantly cheaper than daily lattes out and about. I know it would be cheaper to grind my own espresso, but that also means an expensive quality burr grinder, time taken to grind/tamp/pull, and also a more expensive espresso machine. (My parents have an expensive rancilio that despite a year working on a standard espresso machine in a coffee shop, I still can't get to pull good shots)

I also do lattes almost daily. My machine doesn't have a frother, but I found a simple way to get really nice microfroth: I use a small butter warming pan, a clip-on thermometer (that I have for tea), and one of those $5 buzzy frothing things from Ikea. I put the milk on the stove with the thermometer in, set my cup on the Nespresso for my 2 ristrettos, and froth as much as I want. It sounds like a lot of work, but most of the time, my milk is to 140+ยบ before the second shot has finished dripping. Then I just pour the milk with its glorious microfroth over the espresso, and drink my delicious latte :)


Help Me Choose the Best Espresso Pod Machine! Good Questions
2/16/14 05:19 PM

We always marked them with an X in pencil to set them apart... And in the ancient refrigerator in my apartment, the only time I use the egg compartment with the little egg holes is for hard boiled eggs...otherwise I throw random produce up there.


Is This the Universal Sign for Hard-Boiled Eggs?
1/7/14 02:39 PM

pwoman: Considering I just added lavender blossoms into my almond cookies with fantastic results, I can't see a reason why not. Assuming that your rose petals are food safe (as in no chemicals used on them), roses are edible, so have at it!


Recipe: Cardamom-Vanilla Shortbread with White Chocolate and Rose Petals
12/16/13 06:18 PM

Just wanted to chime in on how much I love the Solerno liqueur :)


Philly's Hippest Cocktail Recipe: The Broad & Catherine Cocktail The 10-Minute Happy Hour
11/8/13 06:44 PM

Totally agree with the Austrians commenting. I grew up with Schnitzel being served alongside rice and various salads (potato and tomato, most frequently), both served with in a vinaigrette. Although it's not a dealbreaker, I found it odd to see the Schnitzel fried in a vegetable oil...it was always lard in our house! :)


Fall Recipe: Wiener Schnitzel Recipes from The Kitchn
10/28/13 11:51 PM

I know oboists who have unwittingly traveled with their reed kits (read: viciously sharp knives) in their carry-ons, and TSA never gave them a second glance. Meanwhile, chapstick and fingernail clippers are still a *terrible* threat to safety.....


What's The Craziest Thing You've Ever Flown With?
7/19/13 05:43 PM

I have a deep love for pumpkin seed oil (it really rounds out a vinegar/cucumber salad). While I like the flavor of coconut oil a lot, I get a bit grossed out texturally, as it always seems to partially solidify on my cold salad leaves...


Beyond Olive Oil: 5 More Oils for Salads
7/19/13 05:29 PM

I've been meaning to get my hands on one of these: http://www.amazon.com/R-M-2740-Bake-in-Lifter/dp/B001TAGI88/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1373519498&sr=1-3&keywords=first+pie+spatula


The Sacrificial Slice: The Secret to a Perfect Piece of Pie
7/11/13 01:12 AM

Not to draw this out unnecessarily, but as someone who likes looking through the comments for other experiences and suggestions. I don't think it's so taboo to list an alternate version of a recipe. I remember that there were a LOT of strong opinions on the Irish Soda Bread post around St. Patrick's Day... I think it's just important to be clear that the alternative is a preference or option, not something that is inherently superior to the original post, which could have been inferred from the phrasing of your original post.

AT is such a great forum to introduce people to new things, or share tips on old things. I think it's just important to be mindful of how things are phrased. I hope that makes sense!


Easy Summer Dessert Recipe: Individual Mixed Berry Clafoutis Recipes from The Kitchn
7/10/13 01:56 AM

I made this today with sour cherries and red currants, and it was delicious! I had to scale down the recipe by a third (limited fruit from the garden, as our cherry tree is only in it's first year) and I'm pretty sure I screwed up the liquid ratio...with a lot more milk/cream than I needed (I tried to be all smart and just add more cream due to the fact that I didn't have whole milk on hand and that didn't go so well). That being said, although it took quite a while to bake up golden brown, it was pretty delectable. My custard-loving boyfriend approved (although he apparently is not a fan of sour cherries). I'll definitely look forward to repeating it!


Easy Summer Dessert Recipe: Individual Mixed Berry Clafoutis Recipes from The Kitchn
7/10/13 01:47 AM

I grew up with my mom's baklava (she's not greek at all), and somehow, no matter where I go, I don't like anything else as well. We layer more evenly with multiple layers of nuts and only about a 1/4-1/8 inch of filo on top. I don't remember the syrup recipe off hand, but there is definitely some lemon juice which adds a nice cut of citrus to balance out the sweetness. Somehow, whenever I buy baklava, the sugar is too granulated and it's never as moist as mom's... :)


How to Make Baklava Cooking Lessons from The Kitchn
6/21/13 10:19 PM

I'm about to move into a rental and I was considering using some of the stronger 3M removable pull-tabs. Many of them can actually hold quite a bit of weight and wont mar the surface when removed.


5 Ways To Hang a Magnetic Knife Rack
5/30/13 05:25 PM

If you're into natural food coloring, this is great resource: http://www.ourhomemadehappiness.com/2012/07/homemade-natural-food-coloring_31.html

I've used the beet coloring here (http://perfectionismyenemy2000.wordpress.com/2012/08/06/all-natural-red-food-dye/) and it resulted in a love raspberry color in my frosting. Concentrating the beet juice by evaporation results in a stronger color because you're removing unnecessary liquid.

For more conventional ways, I've been happy with the Wilton gels in the little tubs.

Generally, the deeper the color, the more coloring you need to add. Sometimes it takes a lot!


How Can I Tint Frosting a Deeper Color? Good Questions
5/29/13 05:26 PM

I know there has already been a massive response, but in my own personal (non-professional) experience, I frequently make cakes with cream cheese, yogurt or butter frostings that NEVER get refrigerated and I have yet to encounter any problems with illness or it tasting "off." I will also volunteer that sometimes it has lasted more than 3 days with no problems....something in my brain rationalizes that with so much sugar, the dairy is somehow "stabilized."


Should Cakes with Cream Cheese Frosting Be Refrigerated? Good Questions
4/17/13 08:53 PM

mmm love me a sidecar :)


Mad Men Premiere Party Cocktail:
The Classic Sidecar The 10-Minute Happy Hour

4/5/13 12:38 PM

I LOVE that look. The graceful lines of the table. The soothing green. WANT.


Vintage Architect's Table in the Kitchen Kitchen Inspiration
4/4/13 12:40 AM

*it's


Dying Honeybees: Scientists and Beekeepers Blame Pesticides Food News
3/29/13 01:16 PM