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kulebyaka

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  1. Because yeast goes bad, and lots of people wouldn't use a pound of yeast before that occurs. I also would rather have a convenient package of 3 yeast packets sitting in my tiny cupboard than an enormous sack (thus, kitchen space the issue). The same reason I don't buy a tub of ketchup when it goes on sale. In contrast, why do people buy food in bulk if in all likelihood they won't use it all before it goes bad? Just fun to waste food because it seems cost-effective? ← Dry yeast needs to be refrigerated. It's even possible to freeze it. I buy it at the health food store in bulk (maybe 1/2 lb. at a time). A tablespoon = 1 envelope. A plus: No overpackaging to add to the landfill.
  2. This is truly embarrassing. I love and actively seek out Morningstar Farms vegetarian corn dogs, which are not always easy to come by. Just the fact that I like corn dogs is humiliating enough. I eat them with homemade Russian style mustard, which sounds, and is, a bit incongruous. As I'm an occasional carnivore, I'm in a position to state that these fake franks have a taste, texture and mouthfeel which could almost fool participants in a blind test. These corn dogs are not deep-fried, BTW, so that greasy carnival quality is absent - which is OK by me.
  3. Nora Ephron's piece was IMHO a fluffy antidote to all the gawdawful news with which we're relentlessly hammered these days. If she weren't a "name", the article probably wouldn't have been published. The reason it's created a flap here may well be the simple fact that her work is well known and that she's usually very funny and a good hand with satire, but has fallen a bit short here in maintaining her usual level of performance. I feel that we would do well by lightening up a bit. HOWEVER, while I have your collective ear, let me air my pet restaurant peeve. I've always been bemused by the server who, when you give your order, says something like "Excellent choice!" Is he/she thinking, "Whew! I was afraid she was going to order the fish and chips."?
  4. I recently bought a bottle of Cynar because I liked the label! I didn't quite hate it, but I think a slice of lemon would improve the taste. It is oddly refreshing, but mostly odd tasting. I still like the label. ← I like it, but I don't happen to have any at the moment. I bought my last boittle several years ago at a liquor store that has since closed, and I have no idea whether my present dealer even carries it. I'm not all that fond of liqueurs in general, but I used to enjoy Forbidden Fruit, a pummelo-based product which is no longer available.
  5. Goodness, Abra, I wish your blog could go on and on. This is my idea of real food. You really should write a book; I'd be the first to request a signed copy. You're so enthusiastic and creative - but that's been apparent since I first "met' you on COOKS. Passing thought: Do you ever use lovage? I have a huge ungainly plant in my herb garden which started out last summer as a pathetic little thing. I've had to cut it back, as it was almost my height (5' 5"). Anyway, the leaves do have that ùber-celery flavor, and I hear that the stems can be used as straws for Bloody Marys! I also understand that it's used in Knorr flavor bases. I wonder whether one can just snip up a leaf or two into a dish, or whether IYO it's just too overpowering.
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