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Everything posted by heidih
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https://instantnoodles.org/en/noodles/market.html Cooking???
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Oh my and now you have reminded me of Maraska -such a wonderful cooking ingredient in small doses. Pretty bottle I used to get from local Italian deli. bhttps://www.missionliquor.com/products/maraska-cherry-wine-750ml-1?
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Can you briefly describe the Citrus Shrine? On fence about book.
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The tots are killing me. A childhood food the German mom somehow adopted. I may have to break down and buy a bag, They MUST be well done for my taste.
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I can't find my Southern California Edison booklets. They gave classes - mom and friends attended. Part of the "All Electric Home"promotion. Personaly - Give me gas or gas me! They had some good recipes. Somewhere my Dr. Oetker pamphlets are hiding. Those are gold standard baking recipes.
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Ouch. My humble unprofessional opinion is RUN. As is strawberry - not a pretty taste when a "flavoring". I seek the bin at even the mention of the latter.
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Cuts both ways as with peanuts - expose or shield. Opinions vary. Also rice is considered more easily digested.= oh the dreaded colic. Been there...
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I am on the hunt for a very spicy nutty, savory chili sauce
heidih replied to a topic in China: Cooking & Baking
This is not what you are referring to but may tickle the same taste bud memory. Have you tried XO sauce? https://www.seriouseats.com/recipes/2019/04/xo-sauce.html I did ask my Vietnam born and raised friend (South) and she is a food person but came up blank,. -
No that beautiful green bottle was NOT cheap - but kids do stuff... Also I think T was the password for gin. Not my experience but I am left coast.
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Yes I would put polenta in that space except when cooled , sliced and fried I grew up with Cream of Wheat as breakfast I put enough cinnamon in there to bankrupt the Zimt larders... Not comfort food at all for me.
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Hominy is a chewy chunky not so much porridge corn product. We have wonderful speciality farmers like Anson and Bobs for grits. Not my thing- but I am the oddity who does not like mashed ptatoes or anything resembling nursery food.
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It is heart wrenching, We have lost a few generations of women - home cooks - as they are in sweat shops all day and cooking became instant noodles by the kids. I have worked with this population. They can cook but they physically can not. Again I applaud the food banks and farmers markets Please get the word out in your communities. Food security is a real concern.
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I bought the box Kraft but the boys really did not clammer for it. They would take 20cent ramen packets instead. They customized. If someone handed me a bowl I would eat it (with red pepper flakes or some type of hot sauce). It is a defining icon of American cookery like Cream of Mushroom soup...
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California (us blue hippies) have assistance for Farmers Markets and transport. My son managed market money for a while - you get Monopoly Money so the farmer can quickly deal and then they get paid thru the FM cashier at end of day. Well organized system. On food banks - local charities (often thru churches) have a van system - this is Los Angeles with sucky public transport. WCK (Jose Andres charity) does so so much. I think any sense of "shame" has left the building thankfully.
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So based on this discussion I must be thankful that they drop at my door (up a narrow long driveway). Falastin today by 9pm. That will irritate the night critters.
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Nothing. No issues. Eat lots. But one works within one's comfort zone. What "bugs" are you concerned about? It appears most recalls are from very handled/processed greens. I do not go there.One of my farmers hands me a bunch and I may rinse off dirt but that is it - again - my personal way.
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The beauty of cooking whole Look forward to any images
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You made your snarky point boys- shutting up now,
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No argument on the chx - but $ and availability does factor into purchasing for some. The carbon footprint is different as well ( I know becoming a tired term) Plus opening minds can be overall possibly good. Change is not an enemy - just a potentially unexplored avenue.
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Yes there is no "Thanksgiving" music like for Christmas. How many are you having? I am not traditional and after thinking I decided to just please myself and to indulge in actual phone calls with my besties. They are on board. So it will be, as of today, the frozen fabulous lamb shank gravy over pasta or spaetzle, creamed spinach that @Duvel inspired, and my pickled beets. There is a can of pumpkin in the pantry so maybe a pumpkin bread for sweet with coffee. Completely incongruous but I would be happy. My son is working and too potentially exposed to risk visiting.
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Yes but I find it overly fake garlic/herb tasting and not much of a milky sweetness. Hardly from the Luberon. I shall improvise. Thanks. I have emailed a friend who used to work on a goat farm and do cheese in her youth - so so many possibilities if one gets good milk. I fondly recall the goat milk we would get at the Los Angeles County Fair - milked in front of us. Pre raw milk paranoia.
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Ha! I have never used herbs in mine. That cheese sounds lovely. I thought maybe the cows were eating herby fodder but sounds like added in. I shall play. Thanks.