heidih

My Vietnamese friend never wears shoes in the house or anywhere she can get away with barefoot. She is always cooking something. Clearly more graceful than I am. Sad on the sauce. The whole fiasco plays like a slow motion horror movie underscored by pain and the need to clean up.

Oh yes. I always freeze such cookies just in a zip lock. Quality good even after many weeks. Lets you keep a variety on hand so never bored.

Somewhere here we discussed the stories about the snakes on the banana boats - in among the fruit. I remember my sister in Yugoslavia picking a plum off a tree and finding a lively worm inside. Put her off plums for a very long time. She was 4.

Depending on state of greens you get a quick pass of water and paper towel wrap makes a difference - a re-hydration. I was more responding to the cleanse/scrubby procedure. Some stores here do the water spritz a lot. Even a beep alert to let you avoid getting a light shower. I have to shake them off before putting in bag. I do point to back of bin so as not to cause unwanted shower effect on other shoppers.

Oh my - ya jump out of way but the hot stuff is still on your body part. Amuses the cats and scares the dogs. What is the healing protocol?

I buy those living lettuces -often gorgeous and reasonably priced. Roots attached and come in a clamshell type house. I wash if someone is in the kitchen watching me and if not - don't. However that is me. Not to get into a bilogica discussion but I find the rinse more mental than pathogen significant. Many opinions may vary from mne.

I have not seen sugar on shelves here from sugar beets but I know it is the cheaper source processed for granulated. Even the generic in my pantry is from cane but maybe we were brainwashed being across from Hawaii The point OP made about the Mexican soda taste was what I was addressing. There is also the plastic v. glass bottle theory re sda. But for baking and confectionary maybe a more experienced person than I can address beet v cane.

Isn't table sugar cane sugar? My childhood remembered jingle " C & H pure cane sugar from Hawaii". Most common table sugar. The Mexican coke drama is with respect to corn syrup I think. US uses corn syrup; Mexico cane.

A noted by others - heat brings out so much.. My 2 old trees produced almost inedible fruit raw that was wonderful baked with butter & spice. As to eating raw - so many varieties and some can be lovely raw. How you ripen them matters and constant sniff vigilance is needed. There is a reason I think Harry & David has survived so long. There is a major hype factor but that is a huge fan base.

I did wonder about the pull of the rice paper. Napkins handy I imagine. My impression on mole - there are so many different ones - is that it is really a homogenized mellowed out sauce even though it can be hot spicy. I see the chili crisp as more of an enjoyable contrast. Do let us know if you try it.

Our @chardgirl showed us a Michoacan style birria goat feast with one of their goats.https://forums.egullet.org/topic/78851-eg-foodblog-chardgirl-21st-century-peasant/?do=findComment&comment=1073521 (wonderful eGblog - read thru when time permits)

Nice looking greens assortment. With those I prefer your lemon, olive oil dressing but with a hint of Dijon mustard. I've never done the spinach filling in puff pastry. Any concerns about texture or sog? Look forward to your result. As to the wind - I like it on occasion, watching the trees sway and play but not day after day. A friend moved from here to outside Boise and she thought she would go mad. She is back here.

You got lucky with the 2nd one1

What a great way to play. I do not care for porridge like dishes but variants of this or breakfast or dessert i would try.

I think it is an Aussie thing like the ever present beetroot.

Nice. I can't tell is the coconut in c-milk marinade or shreds on surface or?

Poor dear said in an interview they would do 25 or more takes! They did get the crunch sound in there and maybe not on the one I linked but they did used to mention the right frying temp was a key though they credited the oil and not the cook .

I just use vegetable oil and the one in the pantry from Kroger is soybean. After doing the olive oil orange cake I moved into olive with spice cake so sure it would be good with the carrot & pumpkin. When it comes to vegetable oil I have to give props to Wesson for using Florence Henderson and her demonstration of how little is absorbed and you get a crisp crust. I think she was ith them for 25 years!

@Kim Shook gave a good description of her cuke habit here https://forums.egullet.org/topic/105832-its-cucumber-time-ideas/?do=findComment&comment=1579190 I vary the vnegar with tart citrus juice at times. cuz they are staring at me from the trees. If you are avoiding excess sugar Splenda works as the vinegar baffles any oddness.

Ditto on the pumpkin and carrot cakes. Maybe the term shortening is associated with baking so they were getting you used to concept of oil in baked goods.

Yes - I enjoy the similar Korean one with honey that I think is citron though I see it as yuzu as well. . A cure-all they say.

@shain makes excellent puff pastry points. My question is the goal. Why is rise so important to you verus flavor. I love the elegant golden look of them and the sound when you first cut in. When warm there should be a perfume release. I prefer a stronger almond flavor.

I had my goat interest piqued today by a Pakistani cabbie. No clue how it came up. He said is his favorite meat - could eat daily. He goes to Fontana (approx 70 miles eastish of LAX) to a ranch where you select and do own slaughter. They provide full set up. I had no idea. His preps sound mostly South Asian stews versus roasting. Lots of goat dairy product out there as well. Oh that list grows longer and longer. Any goat dishes of interest lately?

In a huse of ets I follow "don;t ask, don't tell".

@Kim Shook Oh yes always make a big pot of lentil soup and end up with plenty of portions in freezer Like all such legumes they are concrete when cold and need thinning.