Where is Kim Shook's Evergreen Dip? In her cookbook that's linked under her signature line. It's majorly good! I tweaked it with more avacados, all the good ones we get here in FL are the tiny little Haas. Everything else is sorta like a water balloon!
Shel, I think it's the textural thing! Would you rather eat raw bread dough (perhaps poached woul be the better word) with mostly water for moisture, or baked dough, with the water driven off thru baking, then replaced by fat and juices from the sauce?
My Nana and Mom both swore by Italian water rolls (a New York/Long Island thing in the '50's) for stuffing, and I've always sworn that Nana made the BEST! Rolls made with milk get gooey and don't taste quite "right".
Huiray, re this: Please, throw it out! It tastes only of hot dust by now, and isn't worth what you paid for it! Nasty stuff! What ever you can dredge up from th bottom of the mill will be, at least marginally, better!
Good quality white bread (supermarket version) has to me, usually ment Pepperidge Farm or Arnold's Brick Oven. Firm, not much crust, soft crust, tight crumb, moistish. HTH!
Plantes Verdes, call it a Velvet Hammer, which IIRC, is champaign and stout, or just go with the Black and Tan, which, again IIRC, was concocted to "take the Mickey out" of the English troops!
Annabelle, Idahoan brand makes good instant potatoes, flavoured or not, in pouches or in snack size cups. Either one, just add water. They're quick, tasty, easy and can be dressed up with cheese, ham, chicken, hot dog chunks, etc. Pouches make 2 generous servings, cups are for 1.