See this at: sugarbar.org| Added on 11/12/09

Who doesn’t love carbonara? It’s on virtually everyone’s (everyone I know at least) list of comfort food and there’s a reason why it’s there. Because it’s bloody good. Period. And what I love so much about it is that it’s quite so easy to make and... See more

Who doesn’t love carbonara? It’s on virtually everyone’s (everyone I know at least) list of comfort food and there’s a reason why it’s there. Because it’s bloody good. Period. And what I love so much about it is that it’s quite so easy to make and you don’t really have to fuss about with a recipe at all for this one. It’s pretty much turned into a sort of mantra in my head - 1 egg yolk, 20ml cream and good grab of parmesan per person for the sauce. Seriously easy. The cooking process is a bit tricky as you need to be coordinated and quick or something might go wrong. Frankly speaking, I wasn’t quite quick enough this time as I was texting on the phone and cooking at the same time which you should absolutely not be doing when making carbonara. Hence, my carbonara was a little overcooked and the sauce got a little egg-cooked. Another reason why the sauce ain’t as glossy as it should be! Tasted wicked nonetheless. I don’t suppose this is the most authentic carbonara dish. And I certainly... See less

See this at: lottieanddoof.com| Added on 05/15/09

I use the word “favorite” too often. But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. I don’t even let Bryan have a slice unless he begs or I am feeling particularly enamored with... See more

I use the word “favorite” too often. But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. I don’t even let Bryan have a slice unless he begs or I am feeling particularly enamored with him. It is everything I could want in a sweet. A moist buttermilk cake with a healthy crumb topped with a creamy caramel glaze. The cake is just the right amount of sweet. I’ve made this so many times and each time I fall in love with it all over again. Of course even as I type this I am thinking of other favorite cakes, which I will eventually get around to sharing— but this is the most important. Make it for yourself and don’t share it with anyone. GREEN CITY MARKET REMINDER: If you’re in Chicago, don’t forget that the Green City Market is still up and running all winter long! Every other Saturday indoors at the Nature Museum. Lots of great vendors and plenty of chef demonstrations. Recent purchases include: yukon gold potatoes, pecans!,... See less

See this at: lottieanddoof.com| Added on 05/15/09

I spent the 4th of July in Paris last summer. I’m not particularly patriotic, but the 4th has always been one of my favorite holidays. I have a rich history of celebrating our country’s independence in the suburbs while watching a parade (sometimes... See more

I spent the 4th of July in Paris last summer. I’m not particularly patriotic, but the 4th has always been one of my favorite holidays. I have a rich history of celebrating our country’s independence in the suburbs while watching a parade (sometimes booing at the Republican Party float), playing bocce ball and eating some delicious grilled food. All of this happens at the family home of one of my very best friends who comes from NYC to celebrate. I hadn’t missed these festivities in years. When we booked our trip to France I hadn’t been thinking much about dates but as it approached I realized- we were going to miss the parade. Of course Paris is a nice consolation prize, but I was disappointed I would miss the yearly tradition. Bryan and I ended up spending the 4th in Massy, a suburb of Paris, with some friends of Bryan’s family. They and their friends and neighbors very graciously hosted a 4th of July celebration in our honor complete with tortilla chips and mini hot dogs (apparently... See less

See this at: lottieanddoof.com| Added on 05/15/09

In June I received a kitchen torch as a graduation present from Bryan. Up until then I felt like every recipe I found required that I use a kitchen torch and I often complained that I was unable to cook anything without one. It may seem shocking then... See more

In June I received a kitchen torch as a graduation present from Bryan. Up until then I felt like every recipe I found required that I use a kitchen torch and I often complained that I was unable to cook anything without one. It may seem shocking then that I used the torch for the first time this weekend. I don’t know what happened, but boy am I sorry I waited! I mean, torching the top of these crème brûlées was seriously the most fun I have had in a while. The torch throws some serious heat and it is fascinating to watch the sugar melt and then burn on top of the custard. I felt like a kitchen welder, it was very Flashdance. I like crème brûlée but was hoping to improve on the classic recipe. I added some orange and cinnamon and think that this really made for an amazing dessert. Because the recipe requires the heating of milk and cream, you can infuse it with a variety of flavors. I’d like to try lavender and lemon (a tablespoon of lavender and some lemon zest?), or fennel seed (a... See less

See this at: mrbreakfast.com| Added on 02/02/08

First make Amaretto Butter by combining the 1/2 cup butter with 2 Tablespoons of Amaretto. Then make the Amaretto Syrup: In small saucepan, combine...

See this at: thekneadforbread.com| Added on 05/17/09

A few weeks ago I came across some cream horn tubes at a local kitchen store here in Vancouver. These tubes are usually used to make those tasty treats filled with whipped cream and made from a pastry dough. I thought they would be perfect filled... See more

A few weeks ago I came across some cream horn tubes at a local kitchen store here in Vancouver. These tubes are usually used to make those tasty treats filled with whipped cream and made from a pastry dough. I thought they would be perfect filled with chicken salad. I used a sweet dough rather than a pastry dough and they came out better then I had expected. The tubes are large, about 6 inches in length, with a larger hole, making plenty of room to fill them with a delicious chicken salad, tuna salad or an egg salad. Within a few minute of removing them from the oven I stuffed them with a chicken salad that was filled with diced long english cucumbers, finely chopped green onions and diced seedless green grapes. I love the sweetness of the green grapes. I also added some mayo and mustard with freshly ground salt and pepper. The warm bread cones and the cold flavorful chicken salad was a match in heaven. I wrapped them with parchment paper and sliced some cucumber sticks and drizzled a... See less

See this at: blog.cooklikeyourgra...| Added on 05/15/09

The right bread can be the difference between a cheesesteak and a "genuine Philly style steak and cheese sandwich." Philadelphians understand that line. The rest of you might be scratching your heads wondering what I'm talking about. In a word:... See more

The right bread can be the difference between a cheesesteak and a "genuine Philly style steak and cheese sandwich." Philadelphians understand that line. The rest of you might be scratching your heads wondering what I'm talking about. In a word: Amoroso's. Okay, that's not helping you yet, is it? Okay, put it this way. When you're in Italy, you wouldn't describe a restaurant as "Italian". Kind of obvious, right? Well, when you're in Philly you wouldn't ask for a "Philly style steak sandwich". You'd ask for a cheesesteak. Unless you want people to look at you like you just stepped in a pile of dog poo. And if you're somewhere else? "Philly style" on the sign is a dead giveaway that it's not. It's either a cheesesteak or it's not, no qualifiers needed. All of which is a really long way of getting to the point: I miss Amoroso's so bad. Since I can't get it here, I'm going to make my own. I may not get it perfect on the first try, but I'll keep tweaking it until it's as close as I can get. See less

See this at: mixthatdrink.com| Added on 04/20/09

Infusing vodka with Skittles is a very popular trend right now. There are a couple of different ways to do it. My way involves separating all the Skittles into their separate flavors and making five different bottles of Skittles vodka. For this... See more

Infusing vodka with Skittles is a very popular trend right now. There are a couple of different ways to do it. My way involves separating all the Skittles into their separate flavors and making five different bottles of Skittles vodka. For this project, you’ll need: * One 1.75 liter bottle of vodka (I used Stoli - you don’t need the most expensive vodka, but do avoid the cheap ones) * Five 8.5 ounce flasks or bottles (I got mine from The Container Store for $4.49 each) * One 1 pound bag of Skittles * Five empty plastic water bottles * A funnel * Bowls for separating the Skittles into flavors * A measuring cup (not pictured) * Coffee filters or paper towels You’ll also want to cover your workspace with newspaper or freezer paper - this infusion can get messy. If you’re making a different sized batch, here’s the formula you need to know: I used 60 Skittles to 6 ounces of vodka, which yields about 8 ounces of infused vodka. If you want to make 1.5 times that, or 3 times that, just... See less

See this at: appetiteforchina.com| Added on 06/25/08

Hiking in the U.S. usually means bringing along a bag of trail mix for hearty fuel. In China, tea eggs seem to be the substitute. Two weekends ago, I went to Badachu in the outskirts of Beijing with a group of Chinese friends. It's a scenic area with... See more

Hiking in the U.S. usually means bringing along a bag of trail mix for hearty fuel. In China, tea eggs seem to be the substitute. Two weekends ago, I went to Badachu in the outskirts of Beijing with a group of Chinese friends. It's a scenic area with 8 different Buddhist temples and monasteries set into a mountain, and reaching them means more hiking that I had done since Colorado. For lunch, in addition to sandwiches from home, we bought tea eggs from an snack vendor along the trail. My worries that eggs would be too heavy to eat during strenuous hiking vanished as I bounced along up, up, up the Western Hills after lunch. The next day my body would be cursing me, but the tea eggs seemed as effective as any nature store granola mix. (And now I can't get the "Gaston Song" from Beauty and the Beast out of my head, the part about eating 5 dozen eggs every morning to become strong. Tea eggs are good, but don't eat 5 dozen in one sitting.) Tea eggs, stewed in a black tea/soy sauce/spice... See less

See this at: appetiteforchina.com| Added on 06/25/08

I have to admit that I have a strong bias towards jiaozi (饺子). Besides Shanghainese soup dumplings (xiaolongbao), my favorite dumplings are thin-skinned and pan-fried, the kind found mainly in Southern China or New York's $1-for-5 fried dumpling... See more

I have to admit that I have a strong bias towards jiaozi (饺子). Besides Shanghainese soup dumplings (xiaolongbao), my favorite dumplings are thin-skinned and pan-fried, the kind found mainly in Southern China or New York's $1-for-5 fried dumpling joints. Northern Chinese-style dumplings, which offer more thick doughy skin than filling, just can't compare. What's better than anything a restaurant or dumpling stall can offer are homemade jiaozi, hot off the skillet. On my last day in Zhongshan my mother and I bought dumpling skins from a lady specializing in doughy things like wrappers and noodles, and spent an hour or two wrapping dumplings for dinner. Since I have so many photos from that afternoon, I thought I would do a pictoral guide on jiaozi-making. (Often dumpling recipes fail to show the step-by-step process in folding.) Also included is my mother's fool-proof method for getting perfectly crisp pan-fried dumplings without burning them. See less

See this at: splendidtable.public...| Added on 02/07/08

From The Elements of Cooking: Translating the Chef's Craft for Every Kitchen by Michael Ruhlman (Scribner, 2007). Copyright 2007 by Michael Ruhlman Yield: 2 quarts brown veal stock * 4 pounds of meaty veal bones and veal joints cut into three inch... See more

From The Elements of Cooking: Translating the Chef's Craft for Every Kitchen by Michael Ruhlman (Scribner, 2007). Copyright 2007 by Michael Ruhlman Yield: 2 quarts brown veal stock * 4 pounds of meaty veal bones and veal joints cut into three inch pieces, blanched or roasted (see below for method) * 4 quarts cold water * 1/2 pound leeks * 1 pound onions, chopped * 1/2 pound carrots, chopped * 1/2 pound celery, chopped * 1/2 head of garlic (five to ten cloves) * 2 tablespoons tomato paste * Small bunch thyme * Small bunch parsley * 1 bay leaf * 1 teaspoon black peppercorns, crushed with the bottom of a small sauté pan 1. Combine the cooked bones and water in a pot and bring to a simmer. Reduce the heat so that the water stays just below a simmer, about 180 F; or place, uncovered, in an oven preheated to between 190 F and 200 F, and cook for about 10 hours. Add the remaining ingredients, bring the water temperature back up to just below simmering and cook for one more hour. Strain out... See less

See this at: blog.fatfreevegan.co...| Added on 02/06/08

Okay, I made up the North African part. This seasoning combination is of my own devising, but it conjures up images of Morocco, Tunisia, and Egypt in my imagination. If you can get saffron, please use it. It offers a unique flavor that there's just... See more

Okay, I made up the North African part. This seasoning combination is of my own devising, but it conjures up images of Morocco, Tunisia, and Egypt in my imagination. If you can get saffron, please use it. It offers a unique flavor that there's just no substitute for. See less

See this at: blog.fatfreevegan.co...| Added on 02/06/08

Recipe courtesy of: Fatfree Vegan Kitchen Cherry Pie Oats These are so good that I have to be careful not to eat the whole batch at once! 1/2 cup oats, steel-cut 2 cups water 1/2 teaspoon salt 1/4 teaspoon cinnamon 1 cup frozen cherries, unsweetened... See more

Recipe courtesy of: Fatfree Vegan Kitchen Cherry Pie Oats These are so good that I have to be careful not to eat the whole batch at once! 1/2 cup oats, steel-cut 2 cups water 1/2 teaspoon salt 1/4 teaspoon cinnamon 1 cup frozen cherries, unsweetened 1/2 teaspoon vanilla extract Put the oats, water, salt, and cinnamon in a medium-sized saucepan. Bring to a boil, and then reduce heat to very low. Cover and cook for 25 minutes. While oats are cooking, remove cherries from freezer and cut each in half while frozen. Allow them to thaw a little on the counter until oats have cooked for 25 minutes. Stir in the cherries and vanilla extract. Cover and cook until oats are tender and thick, about 35-45 minutes. Serve with your favorite sweetener. Makes 2 servings. Per serving: 200 Calories (kcal); 3g Total Fat; (14% calories from fat); 7g Protein; 36g Carbohydrate; 0mg Cholesterol; 541mg Sodium; 9g Fiber. Weight Watchers Core /3-5 Flex Points (depending on how calculated). See less

See this at: pinkbites.com| Added on 12/02/09

A basic pizza dough is only flour, yeast and water, with a little olive oil added. So how come something so simple could be so hard to perfect? I made pizza dough several times and was never really satisfied with the final result. There are so many... See more

A basic pizza dough is only flour, yeast and water, with a little olive oil added. So how come something so simple could be so hard to perfect? I made pizza dough several times and was never really satisfied with the final result. There are so many recipes out there and variations of it, but overall I always felt like I ended up with a pizza that was too thick, or tough, or chewy, or even worse a combination of all previously mentioned. I wanted a pizza that was light in texture, with a flavorful and thin crust. That's the kind of pizza we like to eat here at home, and that's why we rarely order pizza, neither from home or at a restaurant here in the US. It's too much dough (almost like a bread), the tomato sauce is most of the time very disappointing and the toppings are too much. When it comes to pizza, less is better and I find the average American pizza just "too much." That is not to say there aren't good Italian restaurants making nice pizzas out there. We know a very good one a... See less

See this at: closetcooking.blogsp...| Added on 11/12/09

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See this at: tasteandtellblog.com| Added on 11/12/09

How many of you use a reader to keep up on your favorite blogs? If you do, have you ever noticed how sometimes, a blog's updates will just stop showing up, for no reason at all?? I'm just wondering if anyone knows why this happens. I've had a few... See more

How many of you use a reader to keep up on your favorite blogs? If you do, have you ever noticed how sometimes, a blog's updates will just stop showing up, for no reason at all?? I'm just wondering if anyone knows why this happens. I've had a few blogs that I've had to go back into and re-subscribe, just to get them to work again. And I had a comment on my blog a little while back when a reader said that my posts weren't showing up on her reader. I haven't changed anything. Weird... Well, even though sometimes technology doesn't work, this meal does. It's a great way to fancy up some boring chicken breasts. But then again, stuff anything with cheese and I'm usually a happy girl! And you'll notice the Peppery Cheese Bread that I posted about the other day making another showing here. Delicious! Feta-Stuffed Chicken Breasts adapted from Family Circle Quick & Easy Cooking 1 tablespoon snipped dried tomatoes (not oil-packed) boiling water 4 skinless, boneless chicken breast halves (about 1... See less

See this at: stylishcuisine.com| Added on 11/12/09

My husband usually likes my food, but occasionally I make something that isn’t his favorite. The great thing about my husband is that he gives his honest opinion about everything he tries. If he doesn’t like something, he’s very diplomatic, but he’s... See more

My husband usually likes my food, but occasionally I make something that isn’t his favorite. The great thing about my husband is that he gives his honest opinion about everything he tries. If he doesn’t like something, he’s very diplomatic, but he’s clear about his dislike. When I made this, I wasn’t sure what he was going to think about it because I’ve never made anything like it before. Well, you should have seen the smile on Charles’ face when he ate this. He said he loved it and wanted to know when we’d have it again. It has to be a really good recipe for Charles to be so enthusiastic about it. We had it again last night, and boy was he happy. This recipe is spicy! You can control the heat by varying the salsa and the cheese that you use in the recipe. The first time I made it, I used pepper jack cheese and a salsa verde that said, “HOT!” on it. I was only able to eat a single piece, which filled me up for the rest of the evening. I have heard that spicy food fills you up and... See less

See this at: mikes-table.themulli...| Added on 10/20/09

* Devil’s Food Cake with Praline Buttercream and Fudge Frosting (35) * just me in texas: hi….i make and sell tamales and some of my friends have asked for me to make chocolate cake... * Guanciale (2) * nina: I am so definitely going to try this!!! It... See more

* Devil’s Food Cake with Praline Buttercream and Fudge Frosting (35) * just me in texas: hi….i make and sell tamales and some of my friends have asked for me to make chocolate cake... * Guanciale (2) * nina: I am so definitely going to try this!!! It is so rewarding making these cured meats……the... * Susan at SGCC: Bravo, Mike! Guanciale is a true Italian treasure! I’ve never made my own, but I am lucky to... * Moroccan Beef Stew (26) * Bill: I just did this in my pressure cooker and it is fantastic. The explosion of flavors is quite impressive.... * Pickled Chili Peppers (4) * Jan: Oooh what a fantastic idea! I have loads of chillies on my various chilli plants and can’t use them up... See less

See this at: annies-eats.com| Added on 10/20/09

Ingredients: ½ cup vegetable oil 3 tbsp. lemon juice 1½ tbsp. soy sauce 1 clove garlic, minced or pressed ½ tsp. dried oregano ¼ tsp. salt Freshly ground black pepper 2-4 chicken breasts Directions: Combine all ingredients except chicken in a mixing... See more

Ingredients: ½ cup vegetable oil 3 tbsp. lemon juice 1½ tbsp. soy sauce 1 clove garlic, minced or pressed ½ tsp. dried oregano ¼ tsp. salt Freshly ground black pepper 2-4 chicken breasts Directions: Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours. When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving. Source: adapted from a... See less

See this at: dreamydish.com| Added on 10/20/09

Really, what’s not to love about fried chicken? Crispy and crunchy on the outside, and moist and juicy on the inside. Well, I suppose there’s that high-calorie and fat conundrum (not to mention the oily mess of a kitchen when you’re done!), and so my... See more

Really, what’s not to love about fried chicken? Crispy and crunchy on the outside, and moist and juicy on the inside. Well, I suppose there’s that high-calorie and fat conundrum (not to mention the oily mess of a kitchen when you’re done!), and so my quest to find an oven fried chicken that I could stand behind began. Well folks, here it is, and it has a delightful surprise ingredient: Dijon mustard. Uh, yeah that’s awesome. I love how easy this recipe is too, using boneless chicken breasts and Panko bread crumbs, which give this chicken the best texture! A squeeze of lemon at the end really brightens the dish, but of course my obsession with lemon is hardly a secret. You know what’s a good idea? Serving this chicken with a mushroom-lemon-parsley salad to start (which can I tell you, I’m eating right now and I just can’t get over my love for it) and pairing it with wilted swiss chard with onions and garlic. Mmm, mmm, good. See less

See this at: crepesofwrath.net| Added on 10/20/09

Tender chicken breasts flavored with zesty Mexican spices and paired with crispy roasted potatoes tossed in the same mix of spices.

Tender chicken breasts flavored with zesty Mexican spices and paired with crispy roasted potatoes tossed in the same mix of spices. See less

See this at: blogchef.net| Added on 06/01/09

Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn’t come from Mongolian...

See this at: blogchef.net| Added on 06/01/09

Unfortunately, I have yet to post a lasagna recipe but I have something just as good- Lasagna roll ups. Lasagna roll ups are cooked lasagna noodles...

See this at: blogchef.net| Added on 06/01/09

The Greek burger is a fantastic choice if you enjoy outdoor grilling during the summer. Even if you don’t have an outdoor grill, an indoor grill pan...

See this at: blog.cooklikeyourgra...| Added on 05/15/09

Like I said yesterday, it's either a cheesesteak or it's not. Anyone who calls it "Philly style" is either lying or just wrong. No one from Philly would ever call it that, so anyone who does say it doesn't know what they're talking about. I don't... See more

Like I said yesterday, it's either a cheesesteak or it's not. Anyone who calls it "Philly style" is either lying or just wrong. No one from Philly would ever call it that, so anyone who does say it doesn't know what they're talking about. I don't tell people they're wrong "because I said so" very often. So give me this one, okay? I know cheesesteaks. And this one is closer to "right" than 99% of the ones I've tasted outside of Philly. And the next time will be even closer. See less

See this at: seriouseats.com| Added on 04/06/08

It began its life as a pizza sauce, nothing more than some canned tomatoes, a slug of red wine and olive oil, and some salt. After all the dough was used, I poured the bright red liquid into a plastic container and moved it to the back of the fridge.... See more

It began its life as a pizza sauce, nothing more than some canned tomatoes, a slug of red wine and olive oil, and some salt. After all the dough was used, I poured the bright red liquid into a plastic container and moved it to the back of the fridge. In the old days (probably a year ago) I would have forgotten about it until a week later when I’d open it up, give it smell, and then wash it down the drain. But no longer. Ever since I discovered eggs in purgatory, I’ve never had a problem with getting rid of leftover tomato sauce. The recipe is dead simple (sauce and eggs), but tastes far more complex. It is my go-to recipe whenever I have the chance. But for the sake of shaking things up, I decided to see what other simple recipes awaited some leftover tomato sauce. It would have made a nice, if boring, sauce for pasta. I just wanted to add another dimension to the dish without having to work too hard for it. And nothing spells a cheap, flavorful meal like mussels. For some reason I... See less

See this at: kitchenography.typep...| Added on 02/07/08

1. Cut the bacon crosswise into pieces 1/2 inch wide. Put them in the skillet and cook for about 2 minutes until the fat begins to render. Add the whole cloves of garlic and cook about another 5 minutes, until the edges of the bacon just begin to get... See more

1. Cut the bacon crosswise into pieces 1/2 inch wide. Put them in the skillet and cook for about 2 minutes until the fat begins to render. Add the whole cloves of garlic and cook about another 5 minutes, until the edges of the bacon just begin to get crisp. Do not get too crisp, otherwise they will not meld with the pasta. 2. Beat the eggs in the serving bowl, and add pepper. 3. Remove the garlic from the pan. If it looks like too much fat to you, discard some, but you're going to toss the bacon with most of its fat into the the pasta. (I am only telling you what Ruth says. I myself would dispense with the bacon fat.) 4. When it is cooked, drain the pasta and immediately throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti cooks the eggs and turns them into a sauce. Add the bacon with its fat and toss again. Add cheese and serve. See less

See this at: cooksillustrated.com| Added on 02/06/08

Restaurant carbonara is often an unctuous, congealed mass of cheese, eggs, and bacon. We set out to rediscover the beauty in the beast.

Restaurant carbonara is often an unctuous, congealed mass of cheese, eggs, and bacon. We set out to rediscover the beauty in the beast. See less

See this at: cooksillustrated.com| Added on 02/06/08

If you can’t find meatloaf mixture for the sauce, or if you choose not to eat veal, substitute 1/2 pound ground beef and 1/2 pound sweet Italian sausage, casings removed, for the meatloaf mixture. The assembled, unbaked lasagna, if wrapped tightly in... See more

If you can’t find meatloaf mixture for the sauce, or if you choose not to eat veal, substitute 1/2 pound ground beef and 1/2 pound sweet Italian sausage, casings removed, for the meatloaf mixture. The assembled, unbaked lasagna, if wrapped tightly in plastic wrap and then in foil, will keep in the freezer for up to 2 months. To bake, defrost it in the refrigerator for a day or two and bake as directed, extending the baking time by about 5 minutes. See less