Susan G
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Posts posted by Susan G
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I agree with Ben Hong. I also know that having a plan one can deviate from can be a comfort.
The Quan Ju De on the west side of Tiananmen Square is considered the "the place" for Peking Duck.
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If they're slaughtered humanely, I don't have a problem with this. I've enjoyed horsemeat in Europe.
Horses during their lifetimes live for our pleasure: It's the sole reason the species is perpetuated.......why shouldn't they serve that pleasure in death too?
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I believe it's called Dim Sum.
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Put me down as another B. Keep perfectly good cheese awwaaaayy from perfectly good donuts. Damnit.
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I'm on the downside of a 48 hour shift....lunch was a packed 36 hours ago and frozen until this morning: Lamb and spinach curry with a raita and some eggplant pickle. (My co-workers, to a man, said, "What's *that*???)
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Duoxie nimen! Anybody want to guess why the character for "boil" has a "ren" or "person" radical?? Oohhh......
All the other cooking forms have mostly "fire" radicals.........
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Great, Ben! Can you post the characters?
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4.
I found it interesting the list dealt with a lot of grease on the steering wheel rather than the driver being distracted.
About a year ago in Santa Fe County, a New Mexico State Police officer in his patrol car with lights and sirens running collided with another car coming in the opposite direction. The civilian driver made a complaint that he had seen a bucket of KFC in the front seat of the patrol car......the resulting investigation found the officer had been negligent: Grease on the steering wheel had caused the car to go out of control.
Now I call that multi-tasking! Running red lights, speeding on a twisting road, *and* eating a greasy dinner! Woohoo!
My personal favorite distraction while driving? Eating french fries *with ketchup*. Yup. (Hangs head in shame).
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I like candles burning on the table as a sign that something special is anticipated when my friends gather. I have candelabras in all shapes and sizes......but glass votive holders work well too.........
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I think everyone will have a different way to answer this, Brad, based upon how much they enjoy the process versus noticing the time spent at the project.....
Me? I'll take a day spent braising a cheap cut of meat in a slow-cooker while I'm doing other projects (quilting, say) and call it a day well spent!!
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It wasn't B&J or HD, but a while back there was a company that made carrot cake ice cream (or was the frozen yogurt?) and it ruled. I don't know why it isn't a more popular flavor.
Baskin Robbins carries a carrot cake flavor in the summers, I think, seasonally, but it's creamy, lacking the mouthfeel of a slice of cake!
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Something along the line of almond maccaroons - almond flavored vanilla ice cream, small chunks of maccaroons, and preserved cherries.
Carrot cake.........vanilla/carrot ice cream, raisins, pineapple, coconut, and walnuts? Lots of cinnamon and a little nutmeg.
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Not another food taboo that implies women shouldn't eat the good stuff???
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Mozart kugeln!
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He's got a six-pack!
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Ooh, Brad, that's an impressive technical detail! Bravo! Now for the challenge: *Why* do they have different names?
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Sourcing: I believe this is a gerund: A noun functioning as a verb. Not that it makes it right, or pretty, but it's legal.....at least, in a grammatical sense.
(This flexibility of English is one of the reasons it's a world language....the *new* lingua franca!)
Latin scholars care to weigh in?
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I'm trying to imagine the shame I would feel if, as a young child at school, I was lectured on how grossly unhealthy my beloved, family-cherished Yorkshire puddings and mincemeat pies were. This reminds me of a tactic used by the Red Guards during the Cultural Revolution in 1960's China: Use the children to change society. Wrong, wrong, wrong!
I believe part of the problem in the cuisine of the South lies in the more-readily available food supply. What used to be foods or dishes for special occasions or seasonally available - pecan pies only in the winter after the nut harvest, say; fried chicken only after late July when the chicks from spring had grown large enough - have now become staples year 'round. It's thrown the naturally-limiting quality of these gorgeous, rich food out of whack.
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In Westchester County, NY, this sandwich was also referred to as a "wedge" - which applied if it had melted cheese or not.
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Radiant heat brick floor in my kitchen. Have. To. Scrub. Floor. By. Hand. Bricks too rough to mop. How 19th century! Still, on gross factor, *nothing* like cleaning gucked-up fan blades!
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I agree with slkinsey.........it's possible to card without being a Nazi about it......it's even possible to card and be sweet about it. That waiter was abusing his (momentary) position of authority.
I would have asked the waiter to bring me the manager, and immediately explained the problem with the "service".
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I'm working in the southeast corner of New Mexico......most of my co-workers were raised in smalll towns nearby, never travelled, and have low expectations for meals. Italian food means frozen TV dinners. It's become a running joke at quarters to guess what kind of food I'm unpacking - and what cuisine does it come from? Sesame oil was a revelation! *Dried* mushrooms? Who would buy *those*??? It's hard to not get discouraged when no-one will share my food.
The saving grace are the former military co-workers who've served all over the world - not only do they recognize purple basil and schwartzbrot, they can tell me stories about where they'd gotten particularly good samples back "in country".
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Route 17 in western New York State had a billboard for years:
Mrs. Murphy's Smorgasbord
One wonders how it stayed in business so long!
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How beautiful he is! Thanks for sharing!
Rose Water
in Pastry & Baking
Posted · Edited by Susan G (log)
I love a splash ( a small splash) of rosewater in a mango lassi. Didn't know rosewater lassis were even a possibility!