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Kelly Moran Hall changed their profile photo
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Yes, I love Chicken Cacciatore too. I prefer mine with mushrooms, onions, garlic, (PLEASE AVERT YOUR EYES @rotutsand other haters) but green bell pepper added toward the end of cooking for crisp tender, plus tomatoes with oregano and basil served over spaghetti. I have to say that @JoNorvelleWalker's version always looks fabulous too with the fresh rosemary. It's Hunter's Chicken. You make it with what you want and can scrounge up. 🙂
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We went for Lunch at a newish 'Asian Australian Fusion Japanese Restaurant' - mouthful, specifically because I have wanted to try the Korean Fried Chicken. My husband tried the Snowing Cutlet (pork and cheese) and I took 95% of the chicken home. It was beautifully crunchy - I was just reminded, as always, that I cannot eat Chicken on the bone. My husband helped remind with the rolled eyes of exasperation and the not quite quiet enough muttering of "Twat" 🤣
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It is very likely that I am late to the 'OmgPortSalutIsAnAmazingCheese' party. But I feel it is my public duty to hand out invites to anyone else who may have missed this French Semi Soft Cows Milk event. I am a fickle being and this is the Cheese I cannot do without. For right now.
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Nansue changed their profile photo
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From your linked article: "Her specialties included a lime cordial that substitutes for the typical Rose’s mixer, which she likened to “lime-flavored furniture polish.” Wow! Do I agree with Katie on this one. When I was a kid I used to make margaritas with Rose's because I just didn't know any better. I still love margaritas, but they are so much better now without Rose's. Do they even make that vile concoction anymore? I am so happy that Katie's two cats have been adopted by a friend. Cats live a long time, and it is a horrible irony that when we get older, if we want to be a responsible pet caregiver, we sometimes must do without their companionship for fear that they may not fare well if something happens to us. That is when we need them the most. So I am crying with joy over this happy adoption. Thanks for sharing this.
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It takes a bit of practice to harvest them when they're perfect. Generally, harvest when the pods become plump and you can first feel pea "bumps" or "lumps." They often turn "mealy" fast. ETA: So, when first plump with bumps or lumps! Another ETA: I worked on dairy farms for many years—farms of family, friends, and neighbors. One forage blend was peas and triticale—wheat-rye hybrid. I can remember standing out in the of fields eating the sweet tender young peas intended for the cows. That particular cultivar was very good! We ate a lot of them.
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your Knives looks pretty badass too.
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I watch AlmazanKitchen. His knife looks absolutely sick.
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"Missouri Wine Articles: Norton, America’s True Grape: Whence, and Whither?"
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"Varieties derived from V. riparia Bacchus Baco Noir Elvira (white) Frontenac Marechal Foch Triomphe d’Alsace" Interesting! Bully Hill makes a Baco Noir that I sometimes drink.
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You're right, it's addicting! Her persimmon video has 14.6+ million views!
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There's nothing wrong with a little bit of consistency. Is what I always say.
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Chicken cacciatore... Sorry if this seems repetitive.
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Hey all, So I was able to boil up some sugar, and here is the results. Very pleased with the metal form, its a massive help in speeding up lollipop production. The first two pictures are money shots of the lollipops and berlingots. Every time I make sugar I can't help but cut a few berlingots, those little pillows always look so sharp. Third picture is a side by side of a lollipop shaped by hand, and the other with the metal form. The one shaped by hand does look good, but when I have to make 100 of these, I see too much variation in shape, though it may not be as noticable to others. But anywho, I love the perfectly round shape of the lollipops, I just can't get over it. Fourth picture is pretty much everything that was produced from the sugar recipe. This form was just sort of a test run to make sure it works, but next step is to modify the dimensions a little bit, as well as producing a metal form for a heart shape. Oh yeah, almost forgot, the pops are blueberry. 🙂
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Here are a few more links Wine Folly Palate Press
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Marcos Gamez changed their profile photo
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We have a seed library here also. I found out about it last year and was able to get a few seeds for Cherokee Purple tomatoes. Tulsa City County Library Seed library
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Cool! And that's some very good filming! I've added her to my list. ETA: I have some Chinese one-piece forged cleavers and knives (the handle is rolled from the initial flat piece of steel) similar to what she's using. Here's one of them... Very rustic!
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I was born and currently live about 30 minutes from Food Lion's corporate headquarters in NC. In my experience, they're inferior to every other major grocer in my region. Whenever I enter a Food Lion it feels like I'm going back in time. And not in a charming way. Each week, I shop at a variety of grocery stores in accordance with their comparative virtues... Harris Teeter, Whole Foods, Publix, Trader Joe's, and Walmart are my primaries, but others are sometimes also in the mix if I'm in the neighborhood. There are four Food Lions in this geographic region, and I frequent none of them. They all feel like a giant step down compared to the competition. Food Lion's primary marketing strategy over the years has been to compete on the basis of price. The only things going for it are the occasional weekly sale items on processed food items (corn-wheat-soy soda/snacks/garbage). None of the Food Lions in my area have a decent produce section, and I'd never purchase meat (or seafood) from someone who can't be bothered to properly sell vegetables. And there was a scandal about Food Lion and food safety from the 90's that I'm old enough to remember. While that's some old news, the Food Lions 'round my parts haven't stepped up their game enough in the subsequent 2.5 decades to gain my trust. The Internet reports that Food Lion operates in 10 states. Perhaps things are different in far away lands, but here on the homefront, things are rather dismal. I know this isn't the case in all markets. I've been to some decent Food Lions up in the mountains where the local Food Lion is basically the only store in town. But in my neck of the woods, which is also Food Lion's neck of the woods, they're kind of a horrorshow.
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How to tell when peas are ready for harvest? I fear mine may have past their prime.
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Anyone here know how to make an authentic Italian Tiramisu? I've been craving Italian desserts lately.
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Is she related to @dcarch?
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This woman is so fucking gangster, I don't even have words. Since there are no words, here are some videos making food for the Spring Festival and the Year of the Pig. And here's a non-cooking video where she goes out into a bamboo forests, cuts down some trees, and turns them into furniture. I cannot stop watching.
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I don't have a sweet tooth at all, but these were a gift. 板栗糕 (bǎn lì gāo), literally 'chestnut cake'. but they are more like what I would call biscuits and most of you would call cookies. Very sweet. Thanks, but...
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I need recommendations for including raspberries in a cake
Matthew.Taylor replied to a topic in Pastry & Baking
I do know a Trader Joe's up on Montgomery rd. and my mother showed interest today in a mixture of Raspberries and cream cheese frosting. So far building a buttercream dam, and filling it with cream and berries seems to be the right way to go. But I'm still considering things. Thanks really for all this advice. -
These are exactly what I had in mind. But tragically too small. Perhaps I will contact them and ask for a suggestion. Thanks!
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"We back most of our products with a 1-year limited warranty on parts and labor." Yikes!
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