heidih

Is it chat masala you mixed up or a blend you purchased? Sounds delightful on the eggs and the toastie.

Are there rules like it has to be all edible? A lot of the gingerbread houses are meant to be storable for following year(s) so you can go pretty firm on the dough especially is nobody is going to taste test it.. Like the ones our late @David Ross shows in the links. What you use for the "glue" is key. Also if can have non-edible parts think of how wedding cake decorators stabilize tiers. Sounds like a lot of fun. Hope you post pics from the contest.

Done my share of gingerbread houses but you brought me up confused at "poured reinforced concrete", Reinforcement is not an actual form but concrete that is reinforced by underlying re-bar or mesh. Do you have an image you are trying to go for? Anything in these look or sound like what you want? https://forums.egullet.org/topic/159892-the-gingerbread-house-topic/ https://forums.egullet.org/topic/96340-gingerbread-houses-pictures/ https://forums.egullet.org/topic/96367-gingerbread-houses-tips-techniques/

Of course I didn't - my horrible habit (needing breaking) of typing before fully thinking it through Thanks for your clarity and clarification.

Ouch! as one regrets pitching the frayed towels up in the cupboard. My overflow was giving tortoise a bath in huge laundry sink. Stoppered. He liked to lounge until water cooled. Meantime I turned the washer on which expelled into that sink When the soap suds entered the kitchen I freaked. Luckily no lasting harm to Tommy. On the food end I was starving this morning, overloaded my breakfast taco which obscured my hand and took a greedy big bite. Chomped down hard on on my pointer finger. Quite painful.

I was wondering how you'd skewer enoki mushrooms - that one is a candidate for clever?

Well a non native English speaker might mean "tender" by that spelling. Or it miht be cartilage like this https://asian-recipe.com/chicken-cartilage-yakitori-recipe-nankotsu-10123 Sure @weinoo will clarify

Great support for medical folks. The flavor combination I like but I like super crunchy biscotti so with the plumped cherries maybe softer than my ideal?

New California regs not in effect yet but maybe anticipatory. As @David Lebovitz always says from Paris and my sis from Australia - you Americans are paying so so much less for your food than we are. I tell the ancient ones here that the back story of food price supports and similar mechanisms gives us false reality. When my dad was managing a Los Angeles packing plant, as a child I heard all the drama. It was like living with a commodity broker. Do we buy X number of sides of beef from midwest and hold frozen as price is down, but when can we jack it up and move it etc. Little real time reality.

The first cake I ever made that was not from a box was a Maida Heatter recipe. Royal Viennese Walnut Torte from her Great Desserts book. I found the recipe card that I'd copied it on oh those 42 years ago - it was a library book. I don't have her cake book but you might want to check it out. https://www.amazon.com/Maida-Heatters-Cakes-Heatter/dp/0836250745

Inspired by you guys I boldly asked if I could move some non food junk of hers to the cabinet over fridge. She is 5'9 and I am 5'5so never use that space. Now I was able to spread the canned goods out so they can be seen. Small triumph. The copious cr of mush is always accompanied by many many cloves of garlic. Main flavor in her dishes I'd imagine (I do not eat her cooking)

It is more a memory thing. For example every time my dad sees a can of beets or black beans he buys some forgetting there are many in pantry. Same thing with her and Cream of Mushroom soup as everything she makes for them has it! Also there is no light in there, and hall light doesn't really illuminate/ Pantry is in a hallway.

Lets call you "Gadget" v. "Gidget". Sally is a force though.

Our pantry is getting over full as the oldsters are staying here for more months and they overshop canned goods and such. I ventured to my section and analyzed what could/should go. Only found fermented black beans from eons ago that are ok but I should buy ew if I want to use and some not so great dried shrimp - the Mexican cheapo packets. So tomorrow is trash day -so here we go at least on those 2 and frees up nice glass jars for other stuff. I am a huge fan of re-using jars. as long as lids retained no smell. I imagine with Pandemic soe of yiu have bulging "just in case" pantry? I fgured maybe if I wrote this I'd actually take the action

Looks like bacon and pork in general here in California will skyrocket. I remember when the animal welfare kicked in for egg production the egg prices went through the roof that January. Consumers balked. Dropped relatively quickly. https://www.msn.com/en-us/news/us/will-new-bacon-law-begin-california-grocers-restaurants-seek-delay/ar-AARJJJ7?cvid=fde34732e0bb4644b9e4f607ff6dba6b&ocid=winp1taskbar

As the daughter of a suicide - no one can really ever know. In terms of hapkido it kept my ex sober and he went on to teach and was invited to study in Korea - no idea if he ever did. He got more into hand to hand and teaching military. At least in today's gun culture his mantra was no no no if you can't use it properly or keep someone from disarming you - lock it up. I brought it up because it was a side I'd not heard of in his complicated life. Ex studied with this guy' http://masterkwon.com/kwon.html

Spoiled boy

Both flavors sound good. Your basic recipe? I've never made them though I have them on favorites list.

What does he not like about it? Too dense?

Interesting and makes sense. I have been in the culture with a former addict (Hapkido) it is a whatever works situation, Probably kept him with us longer. https://www.rollingstone.com/culture/culture-features/anthony-bourdain-jiujitsu-secret-reddit-posts-1268801/

Yes and my go to is also nuoc cham. The simple Vietnamese classic. Comfort to me. Rice with that and a soft egg - I am home. Maybe some greenery alongside.

I have noticed some odd jumps but at least at my only current shop Ralphs/Kroger mostly the same. produce thankfully has remained decent and meat I rarely buy so can't comment. Nuts have oddly jumped high but if I could get to Trader Joes for instance it might not be so

The old "when life gives you lemons make lemonade". Those tomatoes hopefully taste as lovely as they look.

I think you are referring to Americanized-Chinese or other out of country. Here it is generally a tender pork that can be quickly cooked with unfortunately usually a gloppy sweet/sour sauce. Where is your interest coming from - a particular experience or?

You may want to check out the freeze option https://www.seriouseats.com/frozen-roasted-sweet-potato-5210149