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Dec 26, 2009 09:57 AM

2009 - Top ten tips and recipes of the DECADE

Difficult to believe the first decade of the 21st century is over.

What were the best things you learned and recipes you've found over the past ten years?

I'll think about this a bit and add to it, but I'm going to start with my top two ... the ones that instantly leaped to mind.

Mom Mom's Red Velvet Cake/Butter Cream Icing

While I haven't tried this yet, to me it is everything good about Chowhound. Someone generously sharing tasty information. It is personal and like being invited into a neighbor's kitchen. There is a glimpse into the lives of so many families across so many generations. I love this whole thread and will make this cake someday

The other tip gets credited to me, but it was from a 2002 post by budino who learned it from grandma ... keeping strawberries in glass jars

I can't begin to tell the money and time this has saved me. I buy all sort of berries in large quantities without fear because I know all I have to do is put them unwashed in a glass jar in the fridge and they will last two weeks. No muss, no fuss, no waste.

This was extended to other fruit, veggies and herbs. Chopped onions ... no problem ... and no odor. Cherry tomatoes ... love it. Grapes ... especially grapes. Parsley, cilantro, sliced scalions ... etc, etc, etc.

The Chow Digest article

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  1. Perhaps it is difficult to believe because, technically, the decade is not over for another year. But aside from my pedantry, one top ten recipe might be Momofuku pork buns:

    1 Reply
    1. re: Joebob

      One of those people who didn't recognize the new millenium until 2001, eh?

      PLEASE people ... please, please, please .... please ... do not let this wander off topic on what a decade means to you. For my part, the last year of a decade ends with '9'. For me, the 1980's ended with 1989. When referring to the 80's, for me, it doesn't include 1990. Wiki pretty much discusses the topic

      Anyway, I thought of another tip that I picked up in the period between 2000 and 2009 ... wrapping celery in aluminum foil .... it will keep for weeks without wilting. Another real moneysaver.

    2. GOT to provide a shout out to the concept of food blogging!

      I have made friends with like-minded people in several countries and on 3 continents. I've expanded my horizons tremendously and come by wealths of information and resources. And I don't know when I had the joy and inspiration in cooking that comes with always a new idea and someone to share it with that shares the enthusiasm. And all because of food blogging. Gotta love it!!!

      3 Replies
      1. re: rainey

        I can't top this. Food blogging has made my own home cooking so much more interesting, social, and delicious.

        Instructional videos posted on the web are also revolutionary for me.

        1. re: rainey

          Ditto on food blogging, food v-logging, food podcasting, boot camps for food bloggers, food bloggers publishing cookbooks and blogHER for making sense of the sheer volume.

          Additionally a shout out to pros who welcomed home cooks everywhere; even blogging together under many energized & fun recipes shares, blog rolls and contests. The collaboration was well noted and made me proud to be a (small) part of the viral, home cooking sphere.

          Food bloggers test recipes, share those results, adapt ingredients and photograph the experimentation. Time givers of a passionate order and I appreciate all of them.

          1. re: HillJ

            point well made about how generous and supportive food pros have been!!!!!!!

        2. I hope you are taking nominees in the Techniques category. I'd like to nominate brining, for meats, and no-knead bread making. These are things that, 10 years ago, had never crossed my mind and now are indispensible.

          1 Reply
          1. re: tcamp

            Between this and the food blogging post, I had not realized how significantly things have changed in the last 10 years.

            Any recipe is no further than a search away ... as is indepth info about ingredients, techniques, etc.

            It is as significant as conveniece foods in the 50's and later the wide-spread use of the microwave (I know everyone doesn't use one, but it changed things food-wise in a big way).

          2. Well, there's the raw food thing, and molecular gastronomy, and sous vide (which is becoming mainstream?) Food tv is certainly big now.
            I think the no-knead bread directly caused a huge jump in cast iron enamel cookware. (Le Creuset, Staub) wasn't it only *after* the no-knead that all those color choices began appearing, prices went up?

            7 Replies
            1. re: BangorDin

              Staub and Le Creuset have been available in many colors for decades, and have always been expensive.

              1. re: Caitlin McGrath

                Really? Maybe it was just me that started paying more attention around that Lahey bread phenomenon time--but it sure seemed like suddenly more people became aware of LC, and then it started showing up in lime, turqouise etc.

                1. re: BangorDin

                  if you start thinking about quarters, and looking for quarters, suddenly you will find more quarters on the street. now either your mind is shaping reality, or your awareness reveals new things depending on focus.

                  apply this to your awareness of le cruset

                2. re: Caitlin McGrath

                  and there used to be another company, Copco, that made a complete line of cast iron enamel cookware.

                  1. re: ChefJune

                    And very attractive it was, too, Scandinavian design and great colors. I lusted after it but had already gone heavily into le Creuset.

                    1. re: ChefJune

                      I've got more Copco (2 round, 1 oval) than Le Creuset and absolutely adore it. Beautifully designed. The lids double as gratin dishes and I use them often for that purpose.

                      1. re: JoanN

                        Tell you what I have come to value much higher than enameled iron is Emile Henry's Flame line of ceramic. It's lighter and it holds heat brilliantly. It can be used for the highest cooktop temps, in the oven for roasting and also in the microwave since it's non-metallic.

                3. After a cooking fiasco last night, I remembered this tip which worked great so it goes in my top ten of the decade

                  Bounce Miracle Cure for Burnt Pots