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Everything posted by Alex
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I sometimes do, and substitute a light sprinkling of demerara sugar.
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This one, from The Kerryman in Chicago. If we're making just one, instead of brewed coffee we'll use a shot of espresso diluted with very hot water (i.e., a short Americano).
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Five years ago I posted this for a new member who, for reasons unknown, never returned.
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Nice machine. How do you deal with the non-removable bowl?
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Welcome! Where in the mittens are you?
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...thanks to A.Word.A.Day Aristology
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Nope, not Mystic Pizza. Eighteen years before that, and not a movie.
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Red wine-triggered headaches decoded, in part.
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And there's hamburger all over the highway in Mystic, Connecticut. (Anyone out there recognize this? ^_^)
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...for the tragic loss of our confectionery friends. The full, albeit short, story
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"Currently unavailable." "We don't know when or if this item will be back in stock." eG'ers must've cleaned them out.
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If you should ever make the long-cooking variety, I use the improvised double-boiler method. (You could use a dedicated one, of course.) I have a couple of mixing bowls, one vintage Pyrex and one stainless steel, that fit snugly in a suitable pot and are able to use one of our pot lids. I usually use 3/4 cup dried cornmeal, 3 cups of filtered water, and two or three large pinches of salt. Put some water in the pot and the salt in the bowl. Bring the pot to a simmer and the 3 cups of water to a boil or near-boil in a vessel of your choosing (I use an electric kettle). Pour the boiling water into the bowl, give it a stir, then gradually whisk or stir in the cornmeal. Cover and cook for 45-60 minutes, giving it a stir a few times in the first 15-20 minutes. (Fine-ground polenta might be ready after a half hour.) For non-vegan eaters, stir in some unsalted butter and grated Parm-Reg.
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You're welcome. I agree with SSK. I much prefer scratch or instant, although the tube can do in a pinch, especially if you brown the rounds in some olive oil.
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Here's a vegan shakshuka recipe from Tahini and Turmeric. The authors say it freezes well. I double all of the spices, and sometimes add more garlic. I take the skins off the chickpeas, but that's just me. You can use precooked polenta or make some from scratch and just plop some on top -- or use it as a base, which is what we do, if we feel like it. Feel free to put some goats cheese on top for you and/or Ed, if you like. vegan shakshuka.pdf
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Serious climate- and health-related concerns about gas stoves
Alex replied to a topic in Kitchen Consumer
And again...the gas industry followed big tobacco's playbook. -
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"Exterminate!" is my candy corn default setting.
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From a Washington Post article one year ago today:
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I love the end-over-end 360: https://www.borninspace.com/hot-dog-hot-wheels-cars-launch-wieners-onto-grill/
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"For every problem, there is a mushroom with an answer"
Alex replied to a topic in Food Media & Arts
I had to look up "Grauniad." And I'm a reader/supporter. -
Full story Her website
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Good idea. A straight Google search showed it to be Kagoshima.
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The hiragana at the top reads "[o]shima bas(u)", with that ostensibly kawaii (cute) whatever it is on the left acting as the "o". The hiragana at the bottom is "noriba" -- bus stop. The kanji in the middle is clearly a place name, but sad to say I've lost most of my kanji over the past 35 years.
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Totoro and Nekobus! This is great! Here's our wind-up Totoro: And on my car: And on the other side of the car: