Claire Lower's posts - English uPOST

How to Make Pasta Without a Pasta Machine How to Make Pasta Without a Pasta Machine

Fresh pasta is preferable to dried in most cases, but I do not have a pasta machine, nor am I in possession of very much upper body strength. Because of these shortcomings, most of my pasta-making efforts in the past have ended in too-thick noodles that take forever to cook, but once I abandoned my visions of angel…

When You're Cooking, Use a Wooden Spoon to Taste Food When You're Cooking, Use a Wooden Spoon to Taste Food

Even if you’re following a tried-and-true recipe, you should still taste your food as you cook it. A whole slew of other variables can arise during the cooking process, and you need to know what’s going on in that pan or pot. Your mouth is going to tell you what’s what. A metal spoon, however, is a potential hazard.

The Case for Overcooked Rice The Case for Overcooked Rice

Eating is a sensory experience, and sometimes it’s a good idea to re-set your senses. Maybe you’ve been eating too many aggressively flavorful foods, maybe your stomach is iffy due to illness (or indulgence), or maybe you just don’t feel like doing. In any case, a bowl of soupy, falling-apart, porridge-like rice is…

Make Your Kitchen Feel Instantly Cleaner by Washing Your Trash Can Make Your Kitchen Feel Instantly Cleaner by Washing Your Trash Can

A “clean trash can” may sound oxymoronic, but having one is a very important aspect of maintaining my sanity. Thought it’s never directly in my line of vision (unless I’m throwing something away), giving it a scrub instantly makes my kitchen cleaner, brighter, and more serene.

Lillet and Tonic Is the Perfect Low-Proof Summer Sipper Lillet and Tonic Is the Perfect Low-Proof Summer Sipper

I am a lazy person, but I become even lazier once the temperature rises about 72 degrees. I also become very panicky if left in the heat too long, which means I need a steady stream of easy-to-make, but not too boozy cocktails to keep me calm. Gin and tonic works for a bit, but guzzling gin, no matter how diluted, can…

This Celery Root Dish Tastes Like Lasagna

When you think of celery root, you probably think of heavy, creamy dishes that stick to your ribs. What you don’t think of, probably, is lasagna. But Chef Jonathan Tam of Copenhagen’s Restaurant Relae is known for using vegetables in unexpected ways, and this flaky, buttery, lasagna-tasting root vegetable is a prime…

How to Slide Into Someone's DMs Without Being a Creep How to Slide Into Someone's DMs Without Being a Creep

The internet has given us unprecedented access to everyone. Not only can we see what our exes are up to on multiple social networking platforms, but we are now (for better or worse) privy to the passing thoughts, candid photos, and incoherent ramblings of our favorite celebrities and personalities. We can also slide…

You Should Marinate Pork Chops in Root Beer You Should Marinate Pork Chops in Root Beer

A juicy, perfectly cooked pork chop is not hard to achieve; a simple brine, followed by a reverse sear situation will render it juicy and flavorful every time. But if you feel like adding a little sweetness to your life—and creating a truly bomb crust—try soaking them in root beer for a couple of hours.

Fruit Salads That Are Really an Excuse to Eat More Cheese Fruit Salads That Are Really an Excuse to Eat More Cheese

Goopy, yogurt-covered fruit salads are decidedly unsexy, particularly after sitting on a picnic table for hours. But a fruit salad doesn’t need yogurt. In fact, if I had to choose one kind of dairy to pair with a bunch of juicy, sweet produce, I would pick cheese.

Pour Heavy Cream on Fruit Instead of Whipped Cream Pour Heavy Cream on Fruit Instead of Whipped Cream

My dad lived in Washington state when I was a teen, which meant I spent many summers picking cherries and berries with my stepmom and sisters. Most of the fruit would be baked into pies and cobblers, but there was always a post-pick bowl of berries and whipping cream to celebrate the haul.

I'm Actress and Writer Mara Wilson, and This Is How I Eat I'm Actress and Writer Mara Wilson, and This Is How I Eat

Mara Wilson has been famous for a long time. If you are a young millennial woman, you know who she is, and you were probably obsessed with one of more of her movies as a child. But Wilson doesn’t seem affected by either childhood stardom or her insanely huge Twitter following. She’s down-to-earth and just as charming…

Cottage Cheese Is Even Better Whipped Cottage Cheese Is Even Better Whipped

I love cottage cheese with my whole heart, but it does not have the sexiest reputation, and it can be a challenge for those with textural issues. But the salty, creamy, tangy dairy can be enjoyed by even the pickiest dairy lovers—you just have to whip it first.

Why Is The First Pancake So Ugly? Why Is The First Pancake So Ugly?

I make a lot of pancakes, but I have never been particularly skilled at making pretty pancakes, with even, golden-brown tops. The first pancake especially has always been aesthetically crap, with a mottled, splotchy appearance. But why?

What to Drink if Aperol Is Too Sweet for Your Very Refined Palate What to Drink if Aperol Is Too Sweet for Your Very Refined Palate

If you took part in the recent discourse—or shall we say “spritzcourse”—surrounding a certain summertime beverage, you now know that some people do not enjoy the Aperol spritz, and feel it “drinks like a Capri Sun after soccer practice on a hot day,” but “not in a good way.”

You Should Definitely Pulverize Everything Bagel Seasoning You Should Definitely Pulverize Everything Bagel Seasoning

Trader Joe’s Everything But the Bagel seasoning is good at many things, but sticking to dry snack foods like popcorn and french fries isn’t one of them. The mixture of seeds, fairly large pieces of dehydrated garlic, and coarse salt is fairly heavy for a seasoning, meaning it has a tendency to fall towards the bottom…

Secrets From the Most Sustainable Restaurant in the World

“Farm to table” may seem like an over-utilized marketing phrase, used mostly to lure hipsters into Edison-bulb-lit eateries, and for the most part it is. But for Chef Christian F. Puglisi—the founder of Copenhagen’s Restaurant Relae—it means taking that first word very seriously.

Top Burgers With McDonald's-Style Diced Onions Like a Genius Top Burgers With McDonald's-Style Diced Onions Like a Genius

Though I love McDonald’s, I would never recommend them as “the place you should go to enjoy a good burger.” McDonald’s is a thing—a thing that is not quite food—unto itself. (You are not eating chicken, you are eating McNuggets.) But there are a few things they do correctly, and one of those things is dicing the…

Hash Browns Are the New Toast Hash Browns Are the New Toast

When it comes to breakfast potatoes, I have many thoughts and feelings. When it comes to hash browns, there are only two acceptable forms. I mean, I don’t believe there’s such a thing as a “bad” potato, but if you are going to claim you have “hash browns” on your menu, they had better come out shredded and golden…

Throw Out Old Canisters of PAM Immediately Throw Out Old Canisters of PAM Immediately

Over half a dozen people are suing Conagra after sustaining injuries allegedly resulting from exploding cans of cooking spray. According to USA Today, the injuries are pretty serious—in addition to burns, one person was blinded in one eye. According to the Chicago Tribune, Conagra removed the can from “active…

Season Your Chicken Even More, You Coward Season Your Chicken Even More, You Coward

Besides the act of properly dicing an onion, few food things have been written about as much as the roasted chicken. The reasons for this are obvious—it’s a homey, comforting source of protein that can be riffed on before it goes in the oven, and repurposed for the entire week after. It’s pretty easy to make a good…

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