hummingbirdkiss

I agree wait until the last second put the egg wash on ...then save your leftover wash and just touch it up if needed at about half way done point ...it makes it perfect if you have put seeds on it just touch up around the seeds and sprinkle a few more on if you want this makes the loaf look perfect

ask both people who are shopping there and the people who work there ....sometimes when I hover for a period of time someone will point and tell me what one to buy! even when there is a language barrier I find that when someone shows me what brand they use ..that usually sparks a conversation that leads to my getting a new recipe or method of cooking! score!!!!

steamed old man's beard mushrooms and a tiny bit of ground up dried seaweed I have seen them in larger supermarkets they have the texture of crab and kind of look like a whilte crab you can work with this I bet the seaweed gives it just enough sea flavor

well I for one am happy you shared it! thanks! maybe I will put it on a card and into my file!

those are really good cookies ..they spread very thin and crispy ...you will not go wrong ...mine are gone!!!!

Ok I made a batch they are cool enough to try and I am reporting that ..indeed they are thin.....crispy and make me want to suck my thumb and twirl my hair with all kinds of goodness to them! ..thanks so much!!!! I reallly need some ice cream now ..hmmmm

I feel completely stressed out today and think you have just given me my medication for the day ..I am going to make those cookies..thanks!!!

or what about the German's chocolate cake (my husbands favorite correct me if I am wrong ... came from Dallas Texas?) ...a mild chocolate cake frosted with a cooked praline type frosting that has coconut and pecans in it..then it is slapped only in the middle and on the top and the cake sides showing through...

OH PS my baby turns 25 this week guess what kind of "American" cake you have me making him!!!!!

that looks like my favorite cake!!! and honestly "slapping frosting on" is very American!!! at least in my circle of friends!!! since I am more of a cook than a baker frosting a cake tends to be a performance art! ..I call it abstract icing and I think your cake looks stunning! I know I would love a piece of it right this second! you did such a nice thing for your friend!!!! ...I know recently on my birthday my friends at work made me a platter of Korean food and a wonderful cake ..I am far from my parents, brother and sister and this was the absolute mose familial and wonderful thing they could have done for me ..is prepare some wonderful comfort foods in my honor ... I still get teary 2 months later

Oh I am sorry!!!! how about I change the name ... hmmmmm I have to object to this post on behalf of women named Terry (or Terri, or Teri) who CAN cook! ←

two words where I live for not putting any shellfish in my compost rats and raccoons!!! they will get into there and feast away!!!

Boy I sure agree if you made me a yellow cake with lemon curd, lemon butter cream and freshly candied lemon peel on top I would hug you and cry with joy!!!!!!

I can not tell you where I find morels!! but what I can tell you is... under pine trees and where there has been a fire the previous year get a good guide book or visit a mushroom club and you can get tips ..but other than telling you where to buy them ..where you find them exactly if you want to hunt them...well that is part of the fun! good luck!

there is no "real" recipe for jerk (what I wrote above was actually just the basics of what I toss together) .. you may find thousands if you look...rule of thumb and what was told to me is "you make it one time the way someone tells you then you make it your own" ..that is what good jerk is always about .. and yes even in Jamaica put soy sauce in the jerk if you have it on hand and it tastes good you use it ....there is soy sauce in some folks Caribbean curry as well ...I have even seen it tossed in potato salad in the islands...it is an all purpose seasoning in many peoples homes..just like Maggi and worchestershire... as mentioned above there is quite a Chinese influence in in cooking...as well as Indian, AfroCaribbean and Anglo....

yes soy sauce is fine but not in that quantity!!! I use maybe a few tbl at most or a few shots of Maggi seasoning. here is an approximate list of what I put in my Jerk everything goes in the food processor and I marinate overnight 2/3 cups brown sugar 9 garlic cloves 1 large piece of thyme or a tble of fresh 2-3 inches of fresh ginger 1 sweet onion or a handful of green onions 5 scotch bonnet or habenero peppers 1 tsp or so of cinnamon 1/2 tsp nutmeg 2 tble ground allspice 3 tble soy sauce or a couple of shots of Maggie Seasoning or a couple of tble of worchestershire sauce 2 heaping tble of Grace Jerk Seasoning paste (if you can not find it just leave it out) salt and fresh cracked pepper

I like my tomatoes acidic actually and I found the Cento San Marzano (along with other brands of San Marzano) to be favorful but really expensive and a bit too sweet... I prefer whole ones because that lady at the bakery I love yelled at me to always buy them whole and because .I love what she makes so why question it? ..and really....I like to control my texture and thickness in my sauces

I looked all over for a thread about candle nuts but could not find one ..so I just want to know anything you want to tell me about them please I have several recipes including wanting to make some poke with them so a while ago I bought this good sized bag for like a buck! and seriously was going to pop one of these macadamia nut looking things in my mouth on the train home when I read the bag .... "This is not a snack. Never eat raw. For cooking use only. May cause vomiting and purging if eat raw Call a physician immediately" when I googled it I did find some info on how they can be used like a candle ..that is my avatar btw a burning candle nut... so far lighting one ...thinking it was cool then taking a picture of it ...is all I have done with them and wondered what advice you would give me as to how you would prepare and eat these? I have eaten them in Indonesian/Maylay food and would love to go in that direction so if anyone has a wonderful recipe to share I would be so grateful! thanks in advance! edited for geographical faux paux

I made the duck prosciutto from this book ..I followed the directions exactly (almost a miracle for me) and ended up hanging it for about 12 days instead of seven because it did not seem firm enough...it smells kind of neutral and tastes actually just like proscuitto with duck undertones ..I love the flavor and can see it for sure matching up perfectly with the figs I have growing on my trees!!!.. I have a question about the texture ..I let it hang in my laundry room 40-55 degrees maybe and ti is still kind of squishy..it does not feel "raw" per se ..but it does feel even in your mouth like it has the moisture content of cold smoked salmon ..it is soft and moist...as I said it does not feel or taste like raw duck ..it tastes just like proscuitto with a lox texture almost ...not like the moist dryish texture of most proscuitto I have eaten I know it should not be salami dry but it seems wetter than my mind says it should be ..so that is why I am asking ..because really I dont know! is this making sense ..any advice ..feedback ..or is this what is expected and embrace the texture? I dont mind it all! this is really very good I think ...as is ..I am just not sure if it is right thanks so much!

it is my day off so I am a snacking on a very nice fatty breakfast of olives, provolone cheese and a cut up perfectly ripe avocado with a cup of Batdorf and Bronson's Tanzanian peaberry wth heavy on the heavy cream and a spectacular view of the Puget Sound..we all work hard......life is very good ....we deserve to enjoy it!

sorry to jolt off topic... OMG I just had a childhood flashback of an automat!!! and at the same time it hit me how old I am!!! YIKES!!!! I just want to emphasize that I was maybe 5 years old ..but that was a really long time ago!!! back on topic ... MacDonalds with it's Pinapple shakes in Panama...Lobster in New England....Green chile in Mexico I dont like that place at all to be honest..and always go for street food and I follow the crowds to get what I think might be the best.. however when I travel I have taken an extensive number pics of MacDonalds doors with regional dishes for my niece who if you took her around the world would believe it was her personal obligation to test each countries MacDonalds offerings

Cento whole Italian Plum Tomatoes (not the ones marked San Marzanos that are $2 more a can...but the regular ones) I grew up in Providence RI these are the tomatoes my Italian food mentors swore by when I was a kid trying to figure out how these wonderful foods were made. all around me ..one time I went into my favorite bakery in North Providence and begged the woman who's family owned it to tell me how to make her sauce that she sold in tontainers in the fridg and put on her strips of Pizza ...I just could not get enough of them growing up so after she yelled at me "what you think I want to give up all my good business you give me by giving you my secrets???" I argued and begged until finally she laughed and confided in me Cento was the only brand she would use and then told me exactly how to make her 15 min marinara ..drilled it into me that you must . "always crush the tomatoes with your hands never with that mechanical machine you hear me!!!!???? and never skimp on the olive oil ..when you think the pan has enough add some more! " so to this day I only buy Cento ... buy it a case at a time.to make sure I never run out! .. and always crush the tomatoes with my hands never a "mechanical machine!" and never ever skimp on the olive oil!!! it is a very nostalgic tomato for me!

all this talk about breakfast is making me want something good today ..like a meal! I have no breakfast taboo ..and will eat just about anything from cake to udon ....from cold pizza to fried chicken ..leftovers from dinner are usually what I like ..my favorite breakfast is leftover enchiladas with a fried egg on top.. there are a few things I can not look at, do not want, will not eat in the morning.. tossed green or other type of cold salad including things like tuna or egg salad (I dont know why other times of day they are fine) although I will eat potato salad in the morning and milk No milk in the morning for me ..cream in my coffee is fine ..hot chocolate is fine...but put a glass of milk down before noon and I feel my throat close

you know I have been looking for tags now just because I read this ..and even most of my little markets (I shop at many stores for many things) are using scanners now! I am surprised ...I dont shop at "box" stores they give me anxiety!