heidih

The Healthy noodle brand shown utilizes konjac powder among other ingredients. I prefer the straight stuff but ok with the House Brand that includes soy that every mainstream grocery tends to stock. https://www.instacart.com/products/29403-house-foods-tofu-shirataki-8-oz

Did you use a different bread crumb? No puff between meat and crust? The uncooked on plate do look a tad winter coated.

Love the classic fork marks

Hung over mine and I still have it I have yet to make toast dope. I have the ingredients.

Me too. A while ago we discussed maybe goat milk dulce de leche that might have more of an edge but I have not tried as I rarely bake sweets anymore. The only sweet I bake regularly is olive oil orange spice cake to have with tea or coffee. It could just be inn my imagination but when I use organic cane sugar the result seems to have a cleaner sweetness. Of course the grains are courser so it make like with different Kosher salt that I am using slightly less sugar.

@David Ross Sound like a nice combo. Would you reduce the sugar in some way next time?

We had those signs at a local lake (Bixby Slough) due to Monsanto and refinery run-off.. Did not stop SE Asian immigrants. Funding finally disbursed to dredge and cap. Nice now. Kinda creepy when you saw mutant frogs along path (one legged, eyes wrong place etc)

It just adds a tang and moisture. Personally not averse to hard core sauerkraut but more a kimchi girl now, Young radish is my fave. Made in house at local market.

Well I am a seafood hound. Thanks so much for that link to your provider - what a treasure you have access to right off boat!

In Los Angeles our street food culture is mixed up with tradition and health regulations even before CV19. Food trucks (hi Roy Choi) have embedded themselves here and for a take-away car culture have blossomed for years. Everyone is doing what they are able to survive. Back yard secret spots, major take away pop-ups. Creativity and innovation were here - this has just expanded the possibilities. Example vhttps://lbpost.com/hi-lo/food/famed-chef-roy-choi-to-host-free-drive-up-food-giveaway-this-weekend-in-long-beach

I tried but these were w/o flavor raw. and yes I gave them time on the back of tongue but naaww

For @Tropicalsenior and others with sauerkraut trauma - I was cleaning out storage boxes and this old family classic popped up. Might ease your pain U ade it several times years ago, Chocolate Sauerkraut cake (there are versions on line)

@Kim Shook That Billy Bread w/ the toast dope is calling. As to your egg situation - time for angel intervention https://www.target.com/p/jar-candle-angel-de-la-guardia-white-continental-candle/-

followed @chromedome's inclination and roasted half the bundle. Just salt and olive oil. 400F. Tiny squeeze of finally excellent orange from tree (super late season). This is 1/2 the sheet pan - going back to polish it off. Thought since so noodley and I like the orange maybe toss the rest after roasting with a pasta that mimics like linguine in a garlic, black pepper & orange olive oil. We shall see.

Is there a cracklins shot?

But you did a nice one.

Nice. looks like you got the "crust break back thing" right.

but the trees are nice @Abra and I like them

Here I have seen them quite small at Farmers Market - the different colors. My hands are small so easily cradled. I'd use them as a centerpiece on buffet like a bouquet with the ornamental cabbage. But this one is man hand sized. Shall see how it tastes. https://www.outsidepride.com/seed/flower-seed/ornamental-cabbage.html?

The regular chain market featured "green cauliflower" the other day. Not the Romanesco cultivar with the other worldly spiral pattern. It was on sale and in great condition so will try it roasted and steamed. Big head so 1/2 & 1/2. Some for soup and the roasted mostly straight off the sheet pan. I'd never seen this marketed here before. Your experiences? Oh it is from Steinbeck Country Produce in Salinas (yes John) https://www.naturesreward.com/

Yes good method The twiglets (referring to model Twiggy) have a bit more age in transit from Mexico.

Oh I go simple but these are so so thin. Tomorrow the quick broil or roast - will report back. Power company still thinking they will shut area down shortly so don;t want tostart electric oven.

I bought these very thin ones yesterday (from Mexico). Tasted raw and a total bore. Any suggestions on a method that will bring our flavor but not end up limp noodles? My inclination is a toss with olive oil salt only and under hot broiler close to heat source for just a flash. I never buy them so thin but they were cheap and perky.

Agree on testing. Also maybe your bag got a touch of too much cold. Than can lead to mush at cooking.

I've watched the young boys learning to cook via food sites and they like the step by step. They are used to "noise" visually. - different perspective. My pointer finger scrolls quickly - not my major annoyance. But like @blue_dolphin I generally only go where I know or have a trusted reference. The silly stuff - as noted - free content. Even my kid when he started cooking started to know when something was wrong and called me or his buds who were cooks.