heidih

Freezer for me. Not long. The kids used to sell frozen cookie dough as a school fundraiser. Frozen in bake ready blobs in a pail. Not for the cookie cutter stuff but in general the idea of from frozen. Smart & Final used to sell pails as well.

https://forums.egullet.org/topic/141737-lentil-soup/ Crock pot ones work easily stove top. Just have to stir/check as lentils absorb water differently depending on freshness. Ha I was just gonna link Melissa's

My experience here is as been noted. The really thin chops quickly in a hot pan. They are lean (other white meat stuff).The "steaks" more low slow. Nice flavor. The big fat loin chops are not my personal like but I used too do them for someone stuffed. He thought it a big treat. Have at it hon.

Well you see there are the crafty planners who get it before Lent starts, indulge, act virtuous for 40 days and then go for what is left or hit the after sales which start before Easter anyway to hoard allegedly for future. Beezarre.

They are interesting. I think I've told the story of my Aussie BIL at a restaurant here in Los Angeles. The waitress asks "soup or salad?". He thinks the salad is "super" and replies "yes beautiful" - cuz everything is "super and beautiful" We finally coached him into the realization that he needed to tell her his choice.

Very nice light prep. I am not gonna make it to fish market if they even have any.

Not so much if fresh to start. Never had a "crack-er" They are pliant creatures unless you want them to crisp. Like rice paper - gonna use it right away.

I trust @johnnyd https://forums.egullet.org/topic/73102-eg-foodblog-johnnyd-dining-downeast/?do=findComment&comment=999359 I prefer seafood forward kind of light broth and some texture.l which he does well.

No I do not - perhaps I should leave

I have had some excellent churros in my time. A big cement mixer-like turning, an extruder to push the dough out like a sausage with the ridges to hold the sugar/cinnamon, and a huge vat of oil. Perfectly fried they are not really oily and the smell of warm fried dough and cinnamon-sugar Ah!!!

@BonVivant all looks good - that seaweed looks like it really gelled up?

Had you seen the tofu fire I started a while back you would have agreed - great pyrotechnics show

@Smithy Assuming you are talking about purchased tortillas - I have 3 methods I use as the mood strikes. Directly on the grate of the gas stove top. Similarly on stove in a small cast iron skillet that lives there. Pre heat. No oil please unless crunch desired. Stay at stove. flip and done. 3rd- MW wrapped in damp paper towel. Just a few second, leave wrapped so steam themselves. Flour tortillas shouldn't have a raw flour taste in my experience as they are "pre-cooked".

Not being flip but the fish does not need long cook. Have you considered just the sandwich press type electric device. Can adjust so not squishing item. It doesn't take much high heat to get the grilled leaf essence in there. If the fish is thick you could lightly steam, pat off and then grill. I am always a fan of the broiler for that high heat hit as well. I love the scent and flavor of banana leaf even in a steamed tamal prep. I have the luxury of a little hibachi grill outside which hits the note. Have fun and report back w/o carbon monoxide ER tale

Because under counter lighting is required for energy in some jurisdictions the designers do it automatically. Especially nice if you can isolate the area you want lit.

Me on a step ladder with current issues - sure would fall backwards and hit head on granite island. You underscore the need to have your kitchen work for you especially when it is a place of joy. Interesting magnet assortment BTW

Yes interesting sandwich name. What was its specialness? Poor Charlie just felt misunderstood and underappreciated. That was a great marketing campaign.

Great point. I appreciate a pleasant view from the kitchen workspace. Had one once where it was hard to ignore the giant telephone pole after the neighbor cut down the big pine blocking it. My cottage below had a most calming and uplifting view. The current one is reasonable.

I'd cook the little shrooms before they slime out and pre-test one of the big guys. If not workable - saute for later use. Tomatillos I'd broil/char and turn into salsa per your plan. Don't expect you were going for chunky tomatillo salsa. Seems potatoes are a write off if thawing to mush. Bummer in general!

In one of my kitchens I irritated the cabinetmaker and would not sign off on the plans until he changed that above the refrigerator cabinet to a filler panel. Years before I could not find something because a "helpful" person tucked it up above the fridge! Found it years later. When I redid the cabinets here a different cabinetmaker did address the dead corner. She put the carousels in. Works.

Is it a whole deep fried version?

And isn't it a bitch when you shove something dead center under the bed and can't reach it?!? Especially if the bed abuts a wall on the far side.... My shove technique has been perfected.

You may have nailed the answer with "personal choice" - like music - play not being flip just honest opinion.

Nothing. But I am old and been cooking since before I could reach the countertop - chairs were provided. We are all unique. I know in my walk in pantry the flour, rice, grains are on the right, spice to left arranged by my own use needs. I have seen on the internet the use of cubbies for various needs and that makes sense I guess. I do not think one size fits all or being told "this is the best way" is great. But I tend to be the outlier. Have never "lost" anything in the pantry. Wel there was an onion once but it barked loudly at me

Pretty rolls. One of my favorite steamed breads. Did you make them? I have never had them in broth. Adore them with thin sliced vinegared cucumber and Longanisa though.