heidih

The tea products sold for Thai iced tea might be an option as well. If you scroll down they also sell "accessories". https://www.amazon.com/Number-One-Brand-Thai

That is a LOT of kelp. If you like seaweed in general this topic ay interest you. I was always fascinated by the pickled kelp from Alaska in the Time Life Foods of the World. Unfortunately my local forests have been stressed but are doing better. https://www.kcet.org/shows/socal-connected/restoring-southern-californias-kelp-forests https://forums.egullet.org/topic/18733-seaweed/

Well if that is "stinky" to him the poor boy may be SOL. Treat it like shredded parm (or even "green can"). Tad stronger but barely - at least the stuff I ended up with on occasion from the grocery store pre packaged cheese area. Works in salads like Caesar or kale. Like this https://cooking.nytimes.com/recipes/11746-tuscan-kale-salad

I only use extra virgin in general though Kirkland and I do not party (I am an odd woman). I save my favorite Cretan for times when I will really appreciate its special notes.

All my life I have heard the phrase "assume makes an ass out of you and me" and yet I continue. I was wrong! 9 days ago I had not seen this. Sorry!

An older topic

We have been Boba teaing for maybe 15 or more years in L.A. . Dedicated shops. Our popular Chinese steam table place (Panda Express) had it for a while. Every Taiwanese style diner has giggling youth slurping it up. Balls to simmer yourself and specials fat straws at Chinese markets. I am not a fan though the balls are fun. I prefer the various Vietnamese Chè - more textural contrasts.

Definitely looks like Ed's interviews are no longer being done. I'll give the site 15 second perusal but not really worth anything.

Just read regarding buttering the parchment in the pan of rice to be baked - from Daniel Boulud But he is French. The rice is not just rehydrated; it is enriched unctuously.

You hit my remember button - we put the water chesnuts (canned unfortunately) in the dates and then bacon wrapped. A nice texture combo. 70's - was a thing

I've noted the friendlier nature of some during the Pandemic. The clerk at Ralphs (Kroger) commented on my brie and I said liked the one from the producer for Murrays (NYC Greenwich) they no longer had. She said the other bigger Kroger about 3 miles away had a special area with those cheeses and a knowledgeable cheese guy!!! Life is sometimes beautifully strange.

In my obsessive Advent calendar life they usually only go to the 24th! Oddly I have rarely if never seen even small children "cheat" and pre-eat though they may sneak a peek at next day's offering.

Look what you made me do at Kroger today - only x1 @ 79 cents.

Yes - his honesty about mental health was a huge benefit to those who feel shame about it.

I thought she was talking fresh pork not cured. Thanks for the illustration though. Depending on where you source and region - names fluctuate it seems.My mind went immediately to Schweinshaxe = my dream cut. https://forums.egullet.org/topic/150453-pork-hock-aka-knuckle-aka-goodness/

You mindreader! I was just thinking the same this morning. And some major sites still play that game, Are we lemming, stoopid or?

Moose - new one on me. As a "run for the hills" bell pepper person I heartily approve of your poblano sub

My interesting fun Uber driver just now is the west coast manager for a major acai berry distributor. He said mostly sold for smoothie places and since they were already set up for take-away the businesses are doing well

A whole 'nother topic - regrets about discards. I got rid of ours and then so many times over the years it would have been perfect at fundraisers rather than begging StarBucks to donate those boxes of coffee that you have to tilt. Cue "I will never again" - coffee stains...

After my last iced tea killing keyboard several years ago my IT guy assured me the newer laptops have a barrier. Pat the dear man on the head and tell him to cross that worry off his list.

https://www.facebook.com/bonappetitmag/videos/683428745877289 Perhaps of co-interest

Frgot the snag link. https://backyardhabitats.org/wp-content/uploads/2017/07/Snags-Living-with-urban-wildlife.pdf

I am a harpy on snags. So important.

Just Dulce de Leche made with goat milk. More specific term is Cajeta https://en.wikipedia.org/wiki/Cajeta Easy to make like the cow milk version and commercially available. A thought for future experimentation

That cookie w/ the Dulce de Leche. sounds fun. Have you considered the goat version which may have a bit of tang? Nice presentation.