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@rotuts Yes it does look a bit pale for Guinness but I’m pretty sure we had Guinness at that place. Maybe just the way the light is shining on the glass. At another place I had seafood chowder which was creamy and delicious. By creamy I mean It was made with actual cream. It was served with brown soda bread. I found some of this famous Irish bread to be better than others. Fresh smoked salmon with salad This was a glass of Lucozade for those who remember. Monks at the Pier Ballyvaughan, County Clare, Ireland

This sounds amazing. Especially with something like a brie and a blueberry or raspberry syrup. I'm going to have to make some...

Easy dinner tonight. Chicken Souvlaki on the grill, served over rice with fried zucchini drizzled with a yogurt sauce with garlic, squeeze of lemon and dill .

I've made copycat crunch wraps using the sheet pan method when our son-in-laws come over to help with yard/pasture work. Fairly easy to put together and satisfies the gullets of two 30-year-old, extremely active yound men. Never thought of riffing on the original but that will be a fun experiment.

Amazon increased price from $559.99 to 628.28

A subtle difference from the White Castle method.

I liked her. I am drawn to people who don't give a flying fig what other people think but still come across as kind and compassionate. She did that with "a little bit of sass."

Just picked up this one for $20. Published in 2010 and over 800 pages.

I looked up Fish Peppers, they sound interesting. Caribbean origin and a serrano variety, if what I read is correct. https://www.incredibleseeds.ca/products/fish-hot-pepper-seeds As for picking green peppers, I just kept sampling until they started to get nice and hot. In our climate, it's tricky to get fully ripe peppers without a greenhouse, so I only had a few here and there that turned red.

Different colors will provide different flavour profiles (I am sure I do not have to tell you that). Also experience is the answer, knowing the chili itself and when it is at its 'fullest' color will allow you to pick it at its peak. They often will go from a bright red to a darker hue and that is when I will pick. If I want to pick them green, I will do so at an early stage and right as it is starting to turn. See what heat level you prefer. Just doing Fish peppers this year, would have done Serrano's as well but could not find my seeds. Love fish peppers though! Highly recommended. Enjoy!

For those growing chillies, how does one know when they are ripe and ready to be picked? By feel? Also, if looking to pick them green, how do you know when they're ready since they stay green for quite a while before ripening?

here's a link to the Silverwood cake tins I mentioned: round 3 inch mini cake tin It's a lot to spend for one occasion though

And Helen Rosner, reviewing the same restaurant for the New Yorker, took it a step further: George Motz is considered, by some (many?), to be the authority on the American hamburger in all its guises... Book(eG-friendly Amazon.com link)

I think it's the fried onions smashed into the burger. When Hamburger America opened here, Pete Wells covered it in his review: https://www.nytimes.com/2024/04/16/dining/hamburger-america.html?unlocked_article_code=1.RE8.WDiL.8GboIBekKFrA&smid=url-share

@AAQuesada nice. I was not aware of them. bookmarked for future use.

Spiceology has quite a variety of fun no salt blends. https://spiceology.com/collections/salt-free-blends?srsltid=AfmBOorKIDYEauT7elL7kZWGclFDevEs8Yk2cLxbqKiDNn4luPKYecQc

What makes it an Oklahoma smashburger?

Pineapple kimchi fried rice with salmon

Had a bowl of (planned) leftovers from last nights dinner that I ate cold: grilled salmon with ginger chutney glaze, grape tomatoes, "supergrain" blend with some Asian-ish dressing to moisten it. Nice on a 100 degree day, staying in the airconditioned office all day.

@ElsieD hopefully the started is active. you can add to what you have now , Id give it a bit of time to get adjusted to your room temp then double the total volume : 1/8th cup water and 1/8th cup flour , at room temp. leave it out and let it ' grow ' , then do it again , etc until you have twice the amount of very active culture that you plan to use for your first Rx. then when you get it going , keep it out of the counter for a few hours after each addition , then refrigerate. bring to room temp for a few hours before you use each time . you want the amount you use to be active.

Sometimes it is fun to start with what's in the refrigerator and improvise an Indian-ish curry. This one started with a wet spice paste of ginger, garlic, and red and green chiles, pureed with chicken stock and fried in ghee. Added dried fenugreek leaves, turmeric, and every ground dry spice beginning with the letter "C" (canela, cardamom, cumin, coriander, cloves, and cayenne). Seemed a little thick so I added coconut cream with chopped fresh spinach. Finished with cubed zucchini and feta cheese.

I'm not much of a baker, but quite a few years ago I played around with sourdough and I remember doing what you described. I'd love to see what some more knowledgeable folks have to say ... doddering along in my dotage.

I was at a Farmer's market the other day and purchased a couple of Kouign Ammans made with sourdough. For a laugh, I asked if they were selling starter. The nice lady said "free with a purchase" and handed me a container with about 1/4 cup of starter. I would like to increase the volume of the starter. I know that i have to replace whatever I use with 50% each of water and flour but I would like to increase the volume at hand. Do I just feed it with, say, 2 tablespoons each of flour and water (or more) sit it on the counter and when it is ready stick it back in the fridge for future use?

this is a good ref: https://www.kidney.org/kidney-topics/hemodialysis-and-your-diet you want quality protein , and pay very close attention to the potassium and then the sodium., and phosphorus . herbs and spices should be just herbs and spices w no add-ins . if you are in touch w a dietitian that covers renal patients , run your Rx by them . dietitians can be very helpful in these cases.

Google ‘renal diet,’ it’s generally low protein, low salt low potassium