heidih

I'm in. To be clear, because of where I live, chorizo in my mind is the Mexican prodct, but you are usng the cured Spanish?

You may want to bring some home. It adds a unique sweet/tart but deeper like Viet caramel to many cuisines. Cheap fun to play oth And the seeds are lovely - always remind me of the classic movie "The Tamrnd Seed' with Julie Andrews and the oh so swoon worthy Omar Sharif.

Cracked up at "Nauti Burro". So good your dentally challenged hubbster found such a nice customizable soup. I love tamarind and my local mainstream market (only place I can get to) used to carry a bin of decent pods and another of piloncillo. Sadly Pandemic 86'd the bins.

Cheapo one we bought from Home Depotwhen the expensive bult in Bosh one pooped out after 3 years has same default 1, 2, 3.I just put on 2 and wait till 1-1/2 but El Cheapo stil a-ok after 5 years.

Dang igniters. Here the counter stovetop is only 8 or so years old - Bpsh. 5 burners and most used front right went bonkers couple years ago - the click click click. I asked here and on Bosh sites. I cleaned it. But it goes out when stepmother in town She is a clean freak and who knows what she sprays there. I gave up and only use the 2 burners on the far left.

The bear scat mademe smile They know a good thing when they find it

Dribble down chin and onto top but never up the nose. You never cease to surprise

It is odd when the do that "crowd sourcing thing" like the carrot(s) someone showed here today somewhere. Do report on flvor/

Kinda like carb loading before a marathon. Hope his trip is joyful.

Pretty adorable - little bear sausage. About the ony thng I can think of here are Mickey Mouse pancakes - you make a regular pancake with round ears added - maybe eyes , nose and smile out of raisins,chocolate chips...

I normally run from pink (imagine my current Barbie mania trauma) but it makes sense with her name. Do let us know how your tortilla skills progress. I've never even tried

A classic kid's bento box item!

So what do you use as your recreation framework? Cookbooks, websites, taste memory?

And isn't that the beauty and freedom of cooking for yourself and personal choice. Peel away : )

An article teaching you to get heat tolerance - to me - implies you shoukd cultivate it. I could care less. Like cilantro. I know people who have that gene that makes it taste like soap. I wouldn't presume to train them to like it. Too much good food to enjoy in the world rather than force a like. and yes I am grumpy - live in this house for 10 minuetes and Death Valley woud sound like a great vacation spot

I've always enjoyed spice heat as in chile spiciness. But I get grumpy when I see people putting others down or acting superior regarding heat tolerance. Step mother does it constantly to my dad as if her using tasteless but hot chili flakes makes her superior. Then this Serious Eats article today set me off. My son for exaample has always enjoyed heat but operatve word "enjoyed". Am I just beng grumpy (blame the weather heat) or have you experinced it? https://www.seriouseats.com/how-to-build-a-tolerance-for-spicy-foods

The plants just slept through the drought years. I missed the sweet spot between green and mature. I'll blame it on the abrupft change in weather from massive rain pumping up the plants and then a heat wave. Sister was pulling the mostly yellow vines out and I asked to collect any green pods. An entire 1/4 cup but only costs me few minutes of prep, salt and water. Will let them counter "ferment' a day or 2, rinse and then cover with white vinegar and a smidge of sugar. Will report back when results are maybe edible

No dry ice option I guess?

Perhaps heat is making us all grumpy and venting at a guy who gets paid to write about food seems ok.

Oh @Shelby ! PITA So your other machines make enuf ice to keep things cold enuf until Monday? Even with warranties - one can't get parts! Installed new good quality kitchen faucet less than 3 years ago. Heard BOOM middle of nght. There is a cartridge inside that blew. Not reasonably fixable so had to buy new faucet.

Sister mentioned price of ciggies in Oz!!!! Coffee all day brought up by vendor in office lobby is her style. (Treasuries)

Actually my mom didn't kniw what mayo was so when we told her we liked the tuna sandwiches at a friend's house she bought what the American used ---- Mirace Whip. What I used on those early 'mater sandwiches.

My first husband who lived in NYC as a young man used to go on about Chock Full o'Nuts. He also got me a Mellitta pour over filter round '78 which I still have.

I'll agree that bringing out the best in perfection makes little sense. Despise the term 'elevate". Sure call it lobster mac n' cheese made with cheap tasteless frozen crawdad tails and cheap cheddar and charge more. Watching people extoll the flavor is Kool-Aid like (though JonesTown was a British version i think). My intro to the tomato sandwich was Harriet the Spy and hers was white bread, mayo, tomato, salt/pepper as recall. I then began to have access to homegrown excellent tomatoes and just ate them as is with good corn from farmstand. I'd get sores in my mouth fom overdoing it. Then I grew some heirlooms with glorious flavor and switched to toasted homemade bread, Trader Joe organic mayo (like the eggy flavor), and a slice or 2 of very crispy bacon. No lettuce please. I enjoy furikake as makes sense but nope.

Mrs. C's romaine sounds like soething I's try. Not seeing cuture clash - just flavorful interesting meal