Eatmywords

My sister has been preaching the need to do more than rinse for years. I think she uses that Veggie Wash All Natural (amzn). Dawn too for some stuff w seems nuts. We've argued over the need. We'll continue to do no more than wash thoroughly while we await news of the side affects from using these products.

I'm almost ashamed to post a salmon pic after that beautiful ramen above by Liamsaunt. Bravo! Panko crusted baked salmon teriyaki w braised broccoli and onion over jasmine. Sprinkle of ponzu.

Nice dish. I'm hungry now. De Cicco is on the higher end, a special occasion for us, but you do get some points for going mass market. I'm curious how they came to that trio of flours. I wonder if we did a taste test if we could pick out the Italian.

Yea, it's tough to lump them in one cat. I've had some really nice versions in bbq, soul, pubs, at home, etc. but would never choose the boxed. I like some sauce but worse is when the cheese breaks. That said, Annie's is on a whole other level of horrible. I would do a 10 course tasting w kraft before an amuse of Annie's.

Though I know they exist I haven't found any real discernable differences from the obscure Asian mrkt varieties to the Kikkoman's of the world. For a while I thought low-sodium was the way to go but found it to be no more than a watered down version of regular so I usually get it and cut it w water when desired. Of course someone had to come up w a recent best of https://www.thespruceeats.com/best-soy-sauces-4691499

Gluten free! Did it come w seasoning? I would go more Asian over Italian.

And can I just ask who was genius who thought to add perfectly good lobster?

Kraft is actually delicious compared to Annie's. Whatever they do, guessing the organic components, makes it severely offensive. (You'd have to be 3x higher than normal and have not eaten in a week to force it down). My kids love it though.

And I imagine you're not even referring to the boxed stuff? Sample any of the Annie's organic line and see new meaning in 'sucks'. Try to refrain from cutting your tongue off.

I read the name of this thread rather quickly and well, there's probably something wrong with me for what I first registered.

Thank you, yes, cooked (still hot) when combined w the pork in the pan. Coco milk prevented clumping then spooned in the squash and broiled for 5min. It was so much better than we imagined. Loosley based on this recipe: https://kateslyon.com/stuffed-acorn-squash/

Acorn squash roasted, stuffed and browned, mix of ground pork, rice, coconut milk, parsley, sage, garlic, onion, other stuff. First time. Was really nice. The contrast of the sweetness in the squash against the mixture worked really well. Under consideration for the TG menu!

Agree, love the pics. Could see them blown up, hanging on a kitchen wall, a modern one. I do wonder about the varying cook times of the beans vs the rice in the mixture. Dry kidneys can take 2hrs vs the rice, about 20min? Does the rice get cooked that long or do they do something to the beans to cook faster?

Love your color choices esp the cabinets! G-luck!

Me too. Love the slippery-ness and flex from the straw hole. One of the restos I worked in served it "ala Siciliana" - basically a chunky marinara w sautéed eggplant topped w a large dollop of ricotta. Simple yet delicious. Amicable customers were often warned, offered bibs or spoons to swirl and contain. It didn't go well for the trouble makers.

I sure I'd be just fine with it. Now, San Giorgio and Ronzoni? That's were I draw the line!

Walmart!!?? Oh the horror! Don't look Weinoo!

I haven't found any issues w (slightly) better generic brands like Barilla or De Cecco. (Not all us serfs have the means and access to the freshly picked good stuff off the semolina trees in Naples)

And how much does it blow she didn't get to see the Dodgers win? Fng covid!

Per the farfale/bowtie bashing, I tend to agree. And I don't think it's a matter of qlty but the shape and cut. The ridges on the bow, the compacted knot, the non symmetrical angles, all make for an unenjoyable mouth feel.

Slow cooker venison stew over yellow rice- root veg, poblano, beef stock, red wine, etc. – not pretty (esp compared w Dejah's above) but good flavors and a strong anecdote to a cold, wet autumn day in NY!

I heard they're good at making only one thing..... Reservations (I know I know, that one is as old as the horrible taste of kasha)

Ooof, kasha, it's been a long time and one of the very few things I never need to taste again. Imagine oat meal cooked in windex w a sprinkle of strong body odor. No thx. 🤮

(mines ziti, not to be confused w penne)