heidih

Been to plenty of SB parties. Catered a few. No understanding of football though I went to a major football college (hello running back AD and QB Pat Haden in my time). Just an interesting tradition to me. I tried one of the big avocados I got. Really great taste and texture.

Are the artichokes new or 2nd year? Some cute succulents in the background.

I understand that - I was addressing the name

Like Spam probably WW2 or so related. https://www.wideopeneats.com/vienna-sausages/ I can grill Spam but those tinned sausages - nope.

They were not good? Snow crab to me at least does not lend itself to further boiling - kinda delicate as already cooked and thin.

2 people confined in a small space - differences of opinion occur and are magnified. Probably an amusing story were they to tell it.

Amazon kicks it up for Super Bowl with a male version. 16 T in a cup

That is quite funny on your not realizing your guy really likes cauliflower. Pre Pandemic my go to place for beautiful cauliflower was the 99 cent store down the hill. Fat white tight heads for that price. Many South Asian customers with their carts piled high. I am a cruciferous vegetable fan in general. Roasted could eat the pan myself as we have discussed here. I mixes so beautifully with strong flavors. Happy cauliflower adventuring! https://forums.egullet.org/topic/31042-roasted-cauliflower/

I find broiling an under rated method. I prefer it in a gas oven but can make it work electric.

Probably food grade ethanol

Our produce only has the origin on those maddening little stickers that half the time rip the skin. I can't stand looking at them. Have to peel immediately or turn the fruit in the bowl so not visible.

I live in a Mediterranean climate and do not heat the house. I have what are considered cold fast hands in the pastry context. I've used the ceramic tile counter in some kitchens and since marble/granite is pretty I've either had a piece set in the counter or aside to use. 18" x 18" from marble yard = dirt cheap. But really I find quick hand and not over working brings lovely puff. I've tried many methods and never been disappointed. Share your experiments.

Wiki via Google says they grow them in Canada (in summer)

@Darienne no salt factor? Cukes do vary a lot. My current go to are the ones marketed here as Persian or Lebanese. (slightly different) The best unless I am growing my own Kirby - picked young.

It has been a few decades but I recall them as having a garlic & oil coating? Congruent with Canasta? They are most definitely popular.

My kind of chicken fingers. How to you de-bone the legs and keep skin intact?

Something I would enjoy trying. Agreed more for cold weather outdoor worker sustenance. I can get house made blood sausage at the Alpine Market but 45 minutes away and not Pandemic friendly. I can get Korean blood sausage closer but that is a different, though enjoyable, product. Sundae.

I also get the pork butt at such a reduced price from Ralphs - A Kroger market. In my area which is heavy with seniors who got stuck in the "fat is bad for you" mantra so it gets marked down frequently. Your piece sure looked nice and "meaty"..

A hot dog on a bun sturdy enough to hold up to the condiments is a pretty tasty thing.Oh you clicked my mind again on hot mustard. I almost pulled the trigger on Phillipe's yesterday which I love but have never had outside the restaurant as am having lamb for Easter. I always get the lamb sandwich there. Time to ponder.https://www.philippes.com/about-us.html

Was just at market and they had some huge nice looking avocados - 4 for $5. Will make my own tortilla chips. Although with a thick gauc I sometime prefer Fritos "Scoops" - they hold up better and I have a lifelong Frito fondness.

Like the pine needles and eucalyptus I am surrounded with here, rosemary can be woody and slow to break down. Too much can affect compost chemistry and inhibit plants when used in the garden Unless you can pre chip it and have plenty of other more usual compost material to mix in - I'd go easy with it.

Totally get what Steven said. "A little dab will do ya". I will admit to gently brushing it along smelly dogs I watched when bath not an option just to the the funk away. I sometimes put it under or gently pressed in a bread before bake or roast chicken or pork with some sprigs Point being - if ya have it fresh drop the rock on the prunings. https://www.youtube.com/watch?v=o6F4GtyRfto .

Exactly - the point Nancy maade was that she will always have fresh - so pruning trimmings are just "adios". Does bring up great rosemary uses for us with prolific ones. Have at it. I do not see a dedicated topic.

OK well that makes sense. I mean taste is the bottom line.

Oh Little Smokies. Never had them in that prep - just meatballs. When gramps was stuck with all the kids it was about all he could scrounge for dinner. We liked them (grandma at work as high rise cleaning lady - the parents - I have no idea what they were up to) I am always fascinated by @Shelby fry then IP - but the crispy texture survives? I have no IP so I only know what I read.