gfweb

So I need to liquify it. Heating is an obvious option, but then it might gel as it cools. What can I add to it to inhibit the pectin gel..baking soda? Would a little butter also work? Experimenting is an obvious option, but I only have a little bit of the jelly.

Makes me very sad.

Go ahead, give them a try. You won't get hooked. Put the rest of the box in your bomb shelter. I can't imagine they'd ever spoil.

Wow. Sago palm seeds are lethal. You ate them?

Spiced wafers are in season in the Phila area!

frosted cardboard

the snakes are off-putting bite rate is 2/1000 locals they don't say what the gaijin rate is

Almost the last of my tree fruit. Honeycrisp apples...very nice in their 1st year on a new tree. And the first pawpaws we've ever had. Trees are about 5 years old (guessing). I'll have to think quick on how to use before t hey spoil.

Not all toxins are inactivated by heat esp by the gentle heat of SV. I'd toss them. A vac sealed bag is just right for botulism. It takes about 80C for quite some time to kill already-formed toxin

In fairness, we don't know the question that she was answering. The writer controls what's included in the piece which wasn't intended to be comprehensive. Having said that, I cannot believe that neither her son nor April Bloomfield had no idea what was going on.

A quick mole LOL Apple butter and demiglace and chocolate and sriracha and water....cooked down. Tasted good. Apple butter had some cinnamon, which is fine

Pork chop with apple mole.

The problem with small electric units is that the benefit of a thermostat is outweighed by the weak heater.

Exactly. I use one of these or more likely a cast iron skillet tuned to the size of the food. You do have to keep your eye on it so it doesn't get too hot. I've tried so many fryers over the years and found a reason to give each of them up Fryers actually impeded my frying.

Somebody finally told them what Schwanz means? https://www.yelloh.com/customer-service/faq-answer?id=4239

Raisin bread (barf) is a BDA thing for some reason.

Yes. That's it.

Chik-fil-A's is a sandwich with chicken that is fried, but I wouldn't call it a fried chicken sandwich. Popeye's and Shake Shack are fried chicken sandwiches.

Brings to mind Rao's. Their supermarket sauces are fine but their frozen lasagna is so bad that an airline wouldn't serve it.

Exactly! Crispness is maintained.

never a problem in 30 years

We have big plastic containers with tight lids for outside.

I'm always amused when some 'expert" uses kosher salt and panko in a meatball mix.

Parm with salad. I had a plantain that was about to go south, so I made maduros for the salad. Odd but not bad at all.

That smell is just there when you open the plastic. Gone in a moment.