All Activity

Yeah. I've been doing that for about 50 years!

Yeaaaahhhh get that in my belly

Talking about skin and or chicharrones... I broiled a chicken skin in one piece the weekend Much better than my initial guess.

One of my favourites, which I omitted to mention before is 猪皮冻 (zhū pí dòng), pig skin jelly. This is basically pig skin boiled in water to make a gelatinous broth which on cooling turns to jelly. Various flavourings can be added just as you would with most stocks, ginger and garlic being the most common. I've seen suggestions to add soy sauce (usually on American Chinese websites), but never seen that here. Surprisingly delicious. Unsurprisingly served cold.

I just bought his for my daughter's bridal shower. I would have preferred a glass dome but this is what she requested. It's multi tasker; cake dome, footed bowl or charcuterie platter.

Your daughter's pastry box is really something. I think I would start with that peach croissant. Roasted a small rack of pork. Just two bones.

I recently tried 'chicharron preparado' - not a crispy fried chicharron (pig skin) with toppings but a wheat cracker with slightly chewy but tender pieces of skin in the pile on top. The skin didn't seem particularly pickled like the recipes I found suggest, but maybe the lime juice and hot sauce hid that. More just a textural element with a very faintly porky flavor when eaten on its own. Overall reminded me of ceviche, with lime, tajin, hot sauce, salty cheese, cucumber, lettuce, & avocado. Mayo was offered and declined. I enjoyed it. https://mysliceofmexico.ca/2021/10/22/cueritos-with-vegan-option/

One of my favourite gentle youtube channels had a taste.

That is right up my alley - will put on the list or next week. I love lemon with pasta.

I haven’t seen this shape elsewhere either. It cooks up quickly, since it’s a little tube. I dressed this lightly but it has little ridges that hold onto the sauce, exactly as you say!

My mom sold Princess House crystal when I was growing up and The Cake Plate was the most coveted item they had! I think it might have only been offered if you hosted a party and the sales were above some number. I have to wonder how many people ever really used it. I also remember we just kept everything (baked goods) in a bread box. A fun game to play with the younger generation is to ask them if they know what a rotary dial is, or a bread box....

Did you make it with the bay leaves?

I've never seen that shape before, I bet it holds sauce like a champion

Lemon pasta with asparagus and tiny tomatoes TJ's lemon torchetti pasta dressed with TJ's lemon pesto with asparagus, tiny orange tomatoes and a sprinkle of feta.

Gee, sounds familiar!

It's actually a relatively useless corner as it is under the microwave shelf which is 12" off the counter.

Didn't think about that. That pretty much seals the deal to pass on getting one. Don't need more stuff to clean and wipe down.

Be careful what you wish for. I have plenty of counter space which just means I have more space to stick stuff and I still don't have enough space to work.

I wish I had a spare corner on the countertop ... <sigh>

Cake stand with dome. Yes, if you live in low humidity it'll help keep things from drying out.

ours is not used daily - but days at a stretch for keeping homemade bread/pastries/pies/cobblers....

I have always called it a footed cake dome. Mine appears to be the same as the one in your photo. With mine, you can flip the base upide down and the knob on the top of the dome fits into the depression in the stand and becomes a footed bowl. I use it this way for salad for a crowd or trifle. We quite often have muffins or quick bread, so I keep a few days worth under the dome which slides into a corner on the counter top.

I had one (wedding present) and got rid of it because of the space it took up. We used it rarely, and I do not remember anything regarding freshness impacts.

My grandmother and my mother both had these and they just referred to them as cake savers. I doubt that they would keep things any fresher than just keeping them in an airtight container. I never got one because I remembered them as being a colossal pain in the neck. They always seem to be smudged and every day they had to be washed and polished dry by hand.

My nephew joined us late yesterday afternoon. Last night was another repeat from our last visit, the Wicked Oyster. Drinks and mocktails. House made focaccia and pickles with coppa from Maine Wellfleet oysters I got the clam stew again my niece and husband both got the fish and “chips” (smashed and fried fingerlings) sister had the sole with citrus buerre blanc And nephew had a cavatelli with pork sausage We skipped dessert and hustled to the beach but missed sunset again. Still made for a nice walk. Sister and niece drove back to our home this morning, so it’s just me, my husband, and my nephew for the rest of the visit.