Comments on: 7 more kitchen time savers & seriously good mussels

By: mussels | House Design

mussels | House Design — Fri, 09 Sep 2011 17:35:59 +0000

[...] Image by jules:stonesoup recipe at stonesoup | minimalist home cooking [...]

By: Dan @ Casual Kitchen

Dan @ Casual Kitchen — Mon, 22 Mar 2010 19:39:42 +0000

My all-time favorite time saving tip is "Read the Recipe Twice!" Initially this tip might look like a time-waster, but those extra few seconds of recipe reading have saved me from countless kitchen screw-ups. Keep it going Jules! Dan Casual Kitchen

By: Conor @ HoldtheBeef

Conor @ HoldtheBeef — Sun, 21 Mar 2010 04:25:52 +0000

Great tips! I especially love “rinse and reuse equipment as you go”, which is definitely my modus operandi. I would get so frustrated when my ex-partner would cook dinner, and leave a horrifying mess of destruction in his wake! I would dearly LOVE to cook with gas, oh how badly I would, but the owners of my apartment do not share my enthusiasm.

By: jules

jules — Sat, 20 Mar 2010 03:32:05 +0000

WP – wouldn’t have thought to cook the pasta in the sauce – interesting. thanks for the idea

pleasure patty – you must be very organised to do your prep in the morning – I find I usually have less time in the mornings than in the evening

By: Patty

Patty — Thu, 18 Mar 2010 18:28:28 +0000

If I know I’m going to be making a dish later I do all the prep in the morning, I find that saves me a lot of time. Your time saver tips are very helpful and I can’t wait to try this recipe out, thanks for posting!

By: WP

WP — Thu, 18 Mar 2010 17:53:09 +0000

I love leftovers too! Some dishes make better leftovers than others, though…and what I love to do is cooking some pasta or noodles in leftover stew (or other dishes with sauce) while reheating them. The pasta/noodles become really full of taste! (you can add water if the sauce is too thick)

By: jules

jules — Thu, 18 Mar 2010 05:20:21 +0000

thanks G! where would we be without the humble (plug in) kettle.

thanks shari – it’s one of the things I love about mussels – they’re just so beautiful

ange – great idea with the cookie dough – although it could be dangerous for me – have a serious raw cookie dough fetish.

spice & more – loving the idea to fry up a big batch of onions – gold!

miss anne
I know how relaxing time in the kitchen can be – but unfortunately it’s a luxury for most during the week.

mark b – i haven’t told the hudsons boys about my blogging so that’s probably why you’re getting a blank. thanks for the tips

hi nancy
I’ve frozen herbs in the past. For things like rosemary & thyme I find it works well. have had less success with the soft herbs. I tend to make a batch of sicilian ‘pesto’ that uses basil, mint, coriander, parsley or whatever else I have lying around. the other thing is to make herb oil with leftovers.

nancy p – love the name morphings – although that’s what they call the petit fours at elBulli – so for me it will always mean the most amazing chocolate selection ever.

hey dan
no particular plans for paddys day this year – was in melbourne and had a really amazing dinner but nothing particularly irish

johanna
you’re right – it keeps things interesting

By: G!

G! — Wed, 17 Mar 2010 23:58:10 +0000

Re #4 I love that Australians also realize that a kettle is something you plug in not put on top of the stove. I just discovered your blog – beautiful photos – nice.

By: Shari

Shari — Wed, 17 Mar 2010 16:27:21 +0000

I love mussels too! Great photo! Love the way the light plays on the mussel shells.

By: spice and more

spice and more — Wed, 17 Mar 2010 01:25:30 +0000

I do the boil water in the kettle trick too. And I also make double quantities of cookie dough and freeze half in logs for an instant ‘home made biscuits’ treat another day. We are not good with left overs though and they usually end up going to the dog and chooks after a few days of languishing in the fridge. An unusual one is a jar of golden fried onion that I store in the fridge. My mum actually makes up a whole batch and gives me some. It is great for a quick start to a curry or anything that needs well fried onions and/or a flavour boost. No chopping of onions and waiting for them to get to the golden stage. I just throw some into the pot with a bit of oil and the meat or whatever I need to seal/brown.