BeeZee

Those are like sculptures and it would pain me to cut into them! My cake was very simple and in fact I didn’t even pick out a design, I was more concerned with the taste (raspberry filling, white cake) and left it up to the chef.

Ate several pieces today, that would be 27 hours marinating, markedly better. I didn’t have any chilis, so mine are just salty (in a good way). They would make a nice side dish with a few drops of toasted sesame oil and toasted sesame seeds. Next time I may chop into slices rather than sticks, better for topping rice.

Deep fried olives on a stick, those need a beer to go with, could be tasty.

Made a batch, tasted one after 3 hours, definitely needs more time. I didn’t take the time to destring the celery (too lazy) and I am doing the marination in a ziplock bag where I just pressed out as much air as possible, so it may take longer to infuse. Does taste good in the interim.

Yes I do, when you bake the tofu to firm it up, the texture doesn’t change the same way “raw” tofu does. It remains sort of chewy, which I like as I use it to top salads or grain bowls.

Batch of chimichurri baked tofu, for future meals (one eaten for QC). I had leftover chimichurri from the weekend, so I decided to give it a try as an alternate to the usual asian flavors I use. It works well!

well you all compelled me to a small ranch dressing dippage. Hard pretzel dipped in ranch. I looked in my office fridge and there's probably as many bottles of salad dressings as I have employees...at least 2 different types of ranch dressing (supermarket house brand and all natural variety...each belongs to a different person).

Chocolate cake with chocolate frosting from Wegmans. Our "house" birthday cake for my office.

I'm thinking to ensure that they dry out and crisp on all sides (hot air circulation)?

@Anna NI like the looks of this, I just bought a bottle of Red Boat fish sauce (thanks to TJ's, about $2 less expensive than the supermarket) and sounds like a good use for it!

Loving this topic since DH does not like Indian food I only get to eat it out occassionally with a friend. I do make basic thai red curry at home but use the premade paste.

Sweetzels spiced wafers on display at the Wegmans near my office $2.99 - as a point of reference for those who had researched mail order.

Probably does not contain eggs, as certain Indian (East Asian) sects do not eat eggs.

Vegan morning glory scone from WF. I actually like these better than the regular ones (ie, butter/egg recipe) since they seem less greasy.

I love these with a cup of tea, these really herald the return of fall season for me. Along with caramel apples, mmmm, that would be a good idea for an apple crumble, using crushed cookies in the mix....

Cold brew latte dessert bars (frozen pops), thumbs up. I appreciate the smaller size (single popsicle vs bar size), they are under 100 calories each. Sweet, but not overly so. Fudgesicle type of texture.

Planned leftovers (to borrow a phrase)...tuna steak, barley, zucchini/tomato

I was in Chatanooga last year. For casual, Taco Mamacita is fun (went for lunch). We had a good dinner downtown at St.John's/Meeting Place (went to the more casual side-Meeting Place, not St.John's). They serve sorghum butter with the bread, yum.

Oh, man, I'd be all over the ketchup ones.

I love that they didn’t forget the “food flavor”😁

@kayb, I can walk to Papa’s, it is less than a mile from my house. They left Trenton a couple of years ago. If you can believe it, Delorenzo’s, their chief rival (and slightly superior, if you can believe it) is about a 1/4 mile away from them.

Heretics! Pizza is dough, tomato sauce/crushed tomatoes and mozz cheese! Although I enjoyed pizza with potato, I don't see it as "true pizza". Flatbreads are good, but they aren't pizza. They always strike me as a bread based vehicle for various toppings, and are often overly complicated. Pizza is the true "whole is greater than the sum of its parts" marriage of simple components.

Grilled chicken breasts, yams, and white corn on the cob. Corn was left in its husk to keep it moist. Cut off the cob, mixed with diced avocado, tomatoes, cilantro, roasted red pepper, lime juice, chile, couple of drops of coconut aminos instead of salt.

I have had a very simple white pizza with roasted garlic and potato slices, it was really good. It has been a couple of years so I don’t remember, but I think it was garnished with a sprinkle of fresh herb, I think maybe thyme. First time I saw someone eating pizza with ranch dressing was in Indiana. I had to avert my eyes.

In NY/NJ it is not unusual to see pizza with baked ziti on top. Carb on carb. The ziti often will be tossed in blush sauce rather than straight red sauce before being put on top and baked.