heidih

Thanks - I was hoping this sort of thong was catching on. Now we need FOOD! https://money.cnn.com/2017/02/12/news/thailand-bamboo-cassava-packaging-universal-biopack/index.html

Ooh green tea slushy I will store in memory for when it heats up here. That will give me time to find my Ice-o-matic ice crusher. I crush first and then into blender to smooth. Were the drinks served in the biodegradable plastic bags and straws?

@Duvel I remember he stuffed boneless wings being a thong in the 80's - usually in Vietnamese restaurants and cookbooks.. I never tried - but https://hot-thai-kitchen.com/stuffed-chicken-wings/

This matches @AAQuesada's description. Hard to tell with so many printings and tite not right. It has that multi-cultural upper class home management vibe.. https://www.abebooks.com/servlet/BookDetailsPL?

Those were crazy times in the California food world. He made an impact.

Nice giving efforts @Kim Shook I see you doing the PB&J spreading chanting "wax on, wax off" ala Karate Kid

Thanks for whatever you are able to post. Also interested in the beverages (non alc) you enjoyed or craved with that heat/humidity.

I admire your dedication. Murphy used to refuse to come to bed when I did stock overnite in slow cooker. He felt obliged to guard the contents.

I am giving things time to settle so if I do not really really need it I shall wait. As I've said before if we knew what folks in Hawaii, Europe or Oz paid well we'd wonder how we got away with our low prices for so long. Price supports now supply chain etc.

As does the feline

I do but only from people in my "pod" and the broth/stock is only used by me. I have to do it on the down low as they find it horrifying.

If the stock is going to be the basis of further preps I also do not see the point. Unless basis for a planned service soup - I add aromatics, flavors when I make the actual dish. I grew up with clear broths being revered for Sunday dinner Usually beef (Rindsuppe) where you could see the bottom of the soup plate (not a bowl) and the noodles cooked separately so as not to cloud. How much is aesthetics and how much taste?

@Kim Shook Falafel and rest appeals. Did Jessica use a soaked and soaked and ground dry chickpea recipe or boiled/canned?

All spotty I think. Yesterday plenty of eggs on sale. Meat was bit wonky - plenty of things most don't buy regularly like leg of lamb, ground lamb, and lots of hams post holidays. Interestingly a guy came up to one of the butchers and said he was there for the donations. Must be for a local food kitchen. Butcher: "Sure just a sec". Pasta aisle was a wasteland (except gluten free...) No black peppercorns in weeks now. So one becomes flexible.

I had a similar moment several months ago when I had a mix of fresh herbs and found a grocery store yogurt I liked. Years ago I frequently did a green sauce used both as a pre-grill marinade and at service esp with beautiful fresh fish the guys brought back from Mexico. That was ricotta/cream based. I used both sherry vinegar and lemon juice and a touch of Dijon mustard. The recent one was just yogurt, splash of grassy olive oil (in my mind complemented the herbs) and again a touch of mustard. I did grind a few well toasted nuts in with it- I love y mini food processor. So flexible and simple but packs a flavor punch.

Beautiful I can see kids wanting to trace he tracks/furrows. Of course my first thought was the famous Bill Cosby routine on chocolate cake for breakfast (I know he well - not good - but it is funny) https://www.youtube.com/watch?v=N202TC00IHM

Just back from mainstream market (Ralphs/Kroger). 2 brans of chicken wings, mixed flats and drumettes, both $4.99/lb One labeled "party pack wings"

I used to get duck wings for stepmother as a treat from Chinese market (Ranch 99) Fresh in meat case. She just bakes tyhe with seasoning salt - likes the tips quite crunchy. As I recall procing no more than chicken wings. Not as chubby as chicken. I got her a pack of turkey wings as a treat the other day - $3/lb Not sure what the woman did but all I heard was "haarrrd as a rock" and probably worse when she re-baked them. She finally threw them into a soup and liked the result.

I pleasantly surprised not long ago speaking with the meat guys at Ralphs/Kroger - Union butchers and so happy to be recognized as qualified tradesmen

Here we go - the @Duvel new fave like Vivian Howard's Little Green Dressing https://forums.egullet.org/topic/161585-cooking-with-this-will-make-it-taste-good-by-vivian-howard/?do=findComment&comment=2270231

Oh this comes uo at thw]e end of @TicTac's posted video - in case ya issed it

As I recall that was generally reviewed as a fine performance by Nicholas Cage but storyline not so much

Or just bake as you would for similar goodies

So points of agreement are 1. cant hurt 2. smells good 3 may add tang distant 4 - that s how grammy did it - emotional connection

Makes sense. The Solo poppyseed cake I used to make would get easily bottom brown.