heidih

@Toliver In my area the word fresh is used to identify the uncooked ones Gỏi cuốn. For me please hold the gloppy peanut sauce. Nuoc mam with fresh or fried - chả giò. Mustard has no horse in the race ever.

My take >>>>> friend's house You can manipulate it but you know how to cook and assuming you have basic pot(s) hardly worth the time unless for curiosity. Without time and method guidelines you would have to babysit it which negates the convenience factor. Good luck with yu new eating plan. As usual others may have different ideas.

@mizducky asked about the wire thing in the clay pot discussion, Maybe stability or heat conduction. A couple interesting observations in the old clay pot topic. As much as I love pottery and the look of these I do not have one. Hhmmm https://forums.egullet.org/topic/89595-clay-pots/

Looks like a launching sea creature but sure it was delicious

In that way of cooking I prefer the one marketed as "Chinese celery" or leaf celery - thinner, leafy, not stringy, more green tasting.

Cartoon Saloon designs on cells not computer. Think Bambi v. Pixar output. Oh and thanks for your Fleishsalat Rezept -

Has he seen Wolfwalkers? Your pizza always enticing.

Do you add spice heat during cooking or at table or both? Preferences?

Maybe only opened tins but you also have access to lovely breads! My buddy Martin used to lead whale watching tours here and he swears they look at you and they "know" you. Ancient knowledge. During migration season the nuns let us out of class to go to telescopes on cliffside and watch.

No muffin top sales happening

Nice piece of fish. Salsa = sauce in Spanish so go wild

Agreed. I like to lay things out so I can see all the ingredients, the cooking vessels, the spoons and spatula and such. My mise en place of everything. So...counter space. However when pressed I can cook using the top of MW and fridge as staging places. Some clown convinced ex we needed a prep sink in the big island. Really?! I only popped vegetables or drippy stuff in there for staging. The day it splashed back at me and the cooling pastries I shut the stops off. One of my mantras "more is not always better".

Even in L.A. that median is high! We have this kind of ridiculous yes but the best part of some older homes is that they have the breakfast nook area which can be repurposed without expensive drama. https://www.realtor.com/realestateandhomes-detail/1-Pine-Tree-Ln_Rolling-Hills_CA_90274_M20238-90642

I used to frequently do a carrot cake with a similar moisture level. The results always identical twin like. As to oven placement I did my spice cake oddly yesterday and learned that the right front side of my oven bakes differently. It happened cuz my hands hurt so I slid it in haphazardly. Exorcism is an option

Not surprising by FB - they do seem to dance in the dark over there.. I know the UK meaning but in today's world it still startles me when I see it in print.

I think you posed what would have been my first question. Can you track the pan that "falls". Also oven placement. Same rack? Also if same rack is it same oven spot? Welcome to eG

Well that was a clever save! Did you think it up or had you seen it elsewhere?

To me not flavor bomb - just comfort food - creamy, pickly, mayo, cold cut goodness. Beige image not worth it. I get it from this place. https://forums.egullet.org/topic/138482-eg-foodblog-heidih-2011-a-slice-of-life-in-the-south-bay-of-los-a/?do=findComment&comment=1812212

It reminded me of the old celery vases. https://www.atlasobscura.com/foods/celery-vase ETA: Eater wrotw a. bout scallions in vase last year It’s that kind of proper specificity that elevates “regrowing scallions” to “displaying my prized greens for the enjoyment and envy of my guests cat.” Make your victory sill look truly victorious, give your glorious sprouts the pomp they deserve." It’s that kind of proper specificity that elevates “regrowing scallions” to “displaying my prized greens for the enjoyment and envy of my guests cat.” Make your victory sill look truly victorious, give your glorious sprouts the pomp they deserve" It’s that kind of proper specificity that elevates “regrowing scallions” to “displaying my prized greens for the enjoyment and envy of my guests cat.” Make your victory sill look truly victorious, give your glorious sprouts the pomp they deserve. https://www.eater.com/2020/4/29/21240058/celery-vase-victorian-trend-vintage-growing-scallions33

As usual we have done this before with excellent input https://forums.egullet.org/topic/89026-making-tortillas-at-home/ That hand to hand patting is a classic sound when women make flour tortillas. I like this tutorial https://www.youtube.com/watch?v=K8gWQxNStiw I think her resting guidelines give you an edge. Have fun!

Just not as even

I see. Was thinking corn. Once you involve wheat flour you face gluten. I have not made then in a long time as so many local excellent and dirt cheap. Rolling works. I prefer an initial press of the dough ball and then treating it like pizza dough. Top of your fingers underneath and lightly stretching around.quickly.

Oh and do not regret leaving the wooden tortilla press. In terms of presses every Mexicn restaurant or home kitchen I have seen usess the cheap metal one. Quite compact.

FIL gave me one once along with a banana hanger. I do not care for bananas...

Fun tour of the kitchenware shop. As to the reamer - thats what forks are for. Insert and twist ;