heidih

Ha1 as I recall the ones from Smart & Final in the frozen section came with a packet of raspberry sauce. Must have been a "thing" Yes I also only see the frozen wild Argentine shrimp except in season Santa Barbara live local spot prawns if we drive up the coast. A rare pricey treat.

Weight Watchers. They do a lot of recipe testing that is more than decent. As to spokespeople think Jennifer Hudson, Oprah, Tina Fey, Jessica Simpson, Cat Cora, Charles Barkley and many others.

Perhaps - but it is a taste memory, nostalgia thing. We did the Carvel ice cream cakes and the Baskin Robbins ones for the kids. Vienetta was more adult oriented I think.

Physics is my weak point but I'd guess potato as it could smoosh (note my scientific descriptor). . A friend has the counter version of juicer like that. It is so lovely I convinced her to keep it out on a side table like a piece of art. Wonderful for poms. Also rescued from a bin!

Wel that pup wanted to rise for sure. The beauty of bread baking - never a dull moment as it truly is a living thing.

My tradition is more the Fastnacht fried donuts with the coin but I enjoy the King cake tradition and look forward to those you all make and show. A friend whose family is in a major Krewe is a tall gorgeous model who swears King cake has no calories

@Objective Foodie did a lovely rendition yesterday https://forums.egullet.org/topic/155794-baking-with-myhrvolds-modernist-bread-the-art-and-science/?do=findComment&comment=2280495

Did anyone do one for yesterday Jan 6 (bizarre as the day was) or plan on one as Carnaval heads towards Mardi Gras? Some of my locals https://momsla.com/kings-cake-los-angeles/

Oh we loved this stuff. I never buy ice cream or related desserts but I may have to give it a nostalgic go.

Thank you - I'd been forgetting the day lilies.

WCK is at every crisis point. A remarkable extraordinary organization with very special volunteers and benefactors.

My distillation of prior discussion is more along the lines of "do not experiment on your customers" https://forums.egullet.org/topic/90426-canning-uncannable-foods/

Your little one continues to demonstrate his excellent palate. I like his method as I find one tastes the cranberry more and the dumplings seem to enjoy the twist.

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Did you get one of them? Here in US many are more familiar with the tradition from New Orleans that starts at Carnaval beginning 6 Jan to Mardi Gras. You might find this older topic amusing. Picture of a slice would be nice - of yours. https://forums.egullet.org/topic/37261-kingcakes/page/2/

I like the chestnut/orange pairing. Baby or bean inside?

Interesting. I meant why Billy Connolly specifically uses it in the movie. I also love the expression he uses which is probably common "well dip me in vinegar and call me a fish supper".

Are the pork rinds a low carb nod or do they add flavor as well as crunch? Also the flax - how does that play? Certainly sounds good to this shrimp lover.

@liuzhou Thanks for that. I accidentally clicked on the Toblerone one. Now I get the reference in the movie "What we did on our Holiday" as he hands his grand-daughter a Toblerone bar and refers to it as a model of the Swiss Alps.

Did you use the bulb within chowder? Pre sauteed or? We have "wild" fennelin the fields and I love the fronds with fish but they do not bulb like cultivated.

Beautiful desirable food as always Can you elaborate on shrimp roe noodles?Or is it just a missing comma Intrigued.

I thought she meant the not so pretty brown ooze was in the brief home freezer time, Like they were thawing. Caveat - bananas are generally on my "no fly" list.

You are persistent! If I really want the total bubbly crackling with maybe a touch of met I do street vendor or Mexican deli counter - to die for.

Thanks! What do you mean by a "generous grating of mustard" ?