On Wed, 08 Oct 2014 16:26:40 -0500, Becca EmaNymton
> wrote:

> On 10/8/2014 8:57 AM, sf wrote:
> >
> > If you don't have one, my spider's basket is similar to this one
> > http://www.allianceonline.co.uk/prod...s/LBSK0122.jpg
> > except the handle is a lot nicer. Best of all, it was extremely
> > inexpensive - somewhere around $5 at the Asian market.
> > I use mine so much (it's great for lifting pasta, like penne, out of
> > cooking water) that I bought one for DD and DIL, just so I could have
> > one to use when I'm cooking in their homes. Turns out they like it
> > too, so win-win.
>
> My spider is small and I need a large one like yours, they are handy to
> have around.
>
> When it comes to recipes, I can read them all day, but I do not like
> recipe videos - except for Rockin' Robin. Here is her video on making
> chicken broth.
>
> https://www.youtube.com/watch?v=B7J9...em-subs_digest
>
Okay, I'm convinced! I'll use lemon (the entire thing). Another
thing I like to do is use the brown outer skin of the onion for better
color. Glad to see she lets hers perk for two days. I've often let
mine go for 24 hours, but never 48.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.