chromedome

That still wouldn't work with my son-in-law. His M.O. is to just shrug and fill the cart with stuff he likes (and they can't afford) and then say "I couldn't find the things that were on the list."

Yeah, that's just wrong, wrong, wrong.

It's a staple here at the Home of Chrome.

https://www.theguardian.com/lifeandstyle/2017/sep/20/lab-grown-meat-fish-feed-the-world-frankenmeat-startups?utm_source=pocket&utm_medium=email&utm_campaign=pockethits

I have the de Buyer equivalent, which gets used as much as my three conventional mandolines put together.

When it comes to food, we adhere more closely to American than UK usage. The fresh herb is typically cilantro, as Anna said, and we speak of zucchini and eggplant rather than courgettes and aubergines. Those green things Rotuts abominates are peppers, rather than capsicums, a biscuit is the kind you serve with ham and gravy rather than a cookie, and so on. We even still bake by Fahrenheit temperatures, though the weather forecast comes in Celsius and I have to mentally adjust when I see American weather reports. OTOH I certainly bake in muffin tins and cake tins, so there's that.

The pork is typically brined (ie, "seasoned," and filled with water) at the packing plant, rather than the supermarket. The label from the original packaging probably has to say something about that (I don't know the corresponding laws or nomenclature Stateside) but if it's portioned and store-packed it might not.

To transfer that to the small town where I lived, imagine the neighbours in their pickups, blocking both lanes of the narrow local roadways.

Supermarket pork is often pre-brined, too, which doesn't help.

My worst "spreading cookie" fiasco turned out to result from me omitting the flour. I was a long time living that one down.

FWIW, I keep the dehydrated flakes on hand and buzz them for a second or two in a cheapie blade-type coffee grinder when I want onion powder. Might not be the fix you're looking for, but it works for me.

I don't know how many of you watch "Call the Midwife," a British series set in London's East End during the 1950s (I highly recommend it), but there's a similar scene in one episode. One of the younger nursing sisters makes a salad using olive oil for the vinaigrette, and an older nun comments how odd it feels to be eating the medicine.

Pro tip: A stiff paint brush works very well for that.

Aside from the smartphone, that's me as well. I've enjoyed reading about your Anovas and Joules, your CSOs and BSOs, your Instant Pots and various bits of modernist esoterica, but there's nothing I've felt impelled to rush out and buy.

Mine were just beginning to ripen when the local raccoons stripped my vines completely.

I've never had occasion to try either of these methods myself, but at this point what have you got to lose? http://www.saveur.com/article/Techniques/Removing-the-Bitterness-from-Eggplant

That's good to know. Most of the people I know who have a Ninja love it, but I've also encountered a small-but-significant percentage who complained about their durability. Apparently they have (or once had) a predilection for crapping out 6-12 months after the warranty expired, at least in regular use. Looking at their current Amazon reviews that seems to be receding, though.

http://www.politico.com/agenda/story/2017/09/13/food-nutrients-carbon-dioxide-000511?utm_source=pocket&utm_medium=email&utm_campaign=pockethits

I'm only a lowly creator of web content, but my editors would rip me a new one if I turned in prose like that. Actually most of them know me, so they'd probably PM me first to ask if I was well.

I dry the whole leaves, and I find they do retain their flavor fairly well. You have to use more than you would if it was fresh, but I find that even one well-grown parsley plant provides plenty. The one I've got this year is so big I can't fit my arms around it, and it grew almost waist high. I've been gathering bunches the size of my head all summer long (and I've got a big head!) and it's still huge.

The day you move on to another employer, they'll lose half their staff.

A great little tutorial, should anyone else have a similarly warranty-voiding incident.

I have three experimental jars of dill pickles beginning the lacto-fermentation process. No pictures, because I never think of 'em until I'm sitting here at the computer. Also have been stocking up my herb stash for winter, drying some (parsley, oregano, sage, thyme, rosemary) and pureeing and freezing others (cilantro, more sage, basil, Thai basil).

Doesn't quite have the same ring as "not my circus, not my monkeys." Under the circumstances, though, we'll definitely take it. Glad you're okay.

Search blogger Tara Calishain came up with a Google Custom Search...oh, 12 or so years ago...called "Cookin' With Google" that streamlines the process. I've used it off and on since day 1.