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Son and roomates got a similar one and are having fun with it. Never thought Ild hear the sentence "smoked beets are good" some out of his mouth The neighbors hwever are not overly appreciative of the smells.

Great freezer cigar method. Your basil looks particularly healthy and vibrant. My scent memory of fragrant bail is in high gear and made me smile.

I saw that and was startled enough to click on it. The effusive praise the writer heaped on was nauseating, the concept bizarre, and kind of an insult to California. in 2023. We have had excellent sushi since early 80's in my experience. not such a mash-up of incongruity.

Join the club! I worked in an office once where an admin plugged in a pumpkin spice one that was gag sweet. Went around her and got rid of it. As to snacks - I am so loving my wasabi peas that my self control has left the building. I've been forcing myself to alternate a few with a cherry tomato to balance things out;

They are marketed as sweet. I don't the green guys are sweet at their stage. Plus they are sold in bags. Don't think they'd want customers digging thru bags to get mostly red/yellow. mosAlso may be an ease of harvesting issue for a small item.

Not my thing. Has anyone tried lighting them? My ex loved a fresh bag, but he also loved Circus Peanuts! On the corn - I do see the possible appeal with the noted peanuts.

Eggo must be in desperation mode. I kept getting products for this waffle - no need for toaster the other day https://www.prnewswire.com/news-releases/introducing-eggo-grab--go-liege-style-waffles-a-delicious-new-breakfast-for-busy-on-the-go-parents-301523290.html

The issue with TJ is not cost in my experiece but the lure of impulse buying - it adds up.

Interesting. I thought i smelled bacon one morning but it was my neice doing that with thin sliced deli ham. She has repeated it frequently for her breakfast sandwich.

And not every TJ stocks the same products.

Thanks for the details. Scott Peacock's no bake sound delicious and the lemon bars with turmeric . I may borrow that flavoring in a on-vegan version.

3 questions on your fabulous meals: - the sorrel sauce cream element? - The TJ lemon pesto I have never head of - is tht lemon elemend juice or zest and are herbs involved? - You show a dessert with each lovely meal. Do you reguarly do that and do you delay it at all afterthe main? Nosy I know but cuisine habits fascinate me

Or a flat head screw driver like a paint can

See the little metal dohicky taped to lid - you use that to pop off - like a paint can.

My issue as I've stated with the green bells is the return burps for hours later versus flavor. Green poblanos are skirting the no zone for me. Even the red and yellow bells can give me the issue. I am a selective not picky eater. The local 99cent store used to often sell bags of the mini colored sweet peppers. I'd give thema chance cuz they are adorable and sweet.but... Maybe it is partly an experiential taste memory thing. Once burned, twice shy. Stepmother cooked soething with red bells the other day and I had to open door and windows in my "office". If someone else has cooked for me or in a restaurant with good food I just go with the flow.

It is everywhere but this one struck me today. In Eater New York in the Best Dishes Edtors Ate This Week with the title "Smoked gnocchi at Lambs Club" Melissa McCart gives this useless noninformative description. Smoked how, truffle? " the smoked gnocchi with corn and chanterelle stole the show ($38) with its in-season ingredients and umami truffle luxury. " ???

Yes I asked here about my problem igniter on the Bosch. Only happens when stepmother is here and pumps loads of cleaner around it. Grrr The treaty agreement was she uses the 3 burners to right and I solely use the 2 to the left and she does not "clean my area"

The avocado beetroot spread and the black bread! The Schnecken look pretty fine too.

Interesting. My 8 year old Bosh stovetop allows match lighting. The oven - I'm too clumsy/scared to eperiment.

No clue on the generic one but the link OP provided - that stuff uses actual chicken. But another take https://www.sfgate.com/shopping/article/What-is-chicken-salt-17268976.php A seasoed salt that can be vegan... Hhmm where is my Lawry's season salt? Or my cannister of Tony Chachere's The options of these seasoning salts is vast and the prices often very reasonable.

Like I would sous vide! Came out really well. https://forums.egullet.org/topic/25973-lamb-shank/?do=findComment&comment=2397843

On the ground perspetive is always a welcome addition - thanks

I mentioned in the Wild Fork topic that I purchased lamb shanks for my dad's 101 today. Started yesterday in crockpot. Only opton as his wife detests the smell of lamb. So no sear, on a bed of rough cut onion, Mexican oregano, black pepper and garlic head cut in quarters. Splashed with soy sauce and sprinkled with chicken powder. Liquid just a bit of water and a cuple glugs of pom juice languishing in fridge. Also a smear of grainy mustard. 5 hours on high in garage. Into fridge overnite. Removed solid fat. Back to garage for 3 hours from cold. Perfect. Had to keep seasoning low key for the bday boy. Liquid cooling to be made into a soup base with the bones tomorrow.

Sydney born and raised neice says "oh yes - standard question with fries /chips- do you want chicken salt". She thinks it would be much loved here. She thought it had British origins.

Ha! Will ask Aussie neice when she returns to kitchen. When I saw the title my head went to chicken pwder which I use like salt but this sounds more "chicken" than assorted flavorings.