heidih

Yes that is how I was taught.

My instinct wa a possible moosh factor, Interested to hear from @Duvel

I find tomato paste to be under appreciated. I love the stories of the tomatoes worked and sun dried in Italy. Even the cheap little generic can from the grocery store can elevate fresh or canned tomatoes remarkably. https://www.elizabethminchilli.com/2017/02/making-tomato-paste-sicily/

I think the term just refer to in the style of Bologna and bison I like as a flavorful meat choice. What was your tomato inclusion? The dried porcini well "come to mama" - thanks.

This is pretty much the standard answer - instant non clump for thickening and a lightness in frying https://www.allrecipes.com/article/what-is-wondra-flour-and-how-do-you-cook-with-it/

This created such a craving that I pulled my packet of turkey wings from freezer, ran under water to get the stuck on packaging off, put in a wide lidded skillet with a bit of water & salt and am hoping for dfrost. Then will dry well and roast. I prefer a brown stock.

Nice save. Pork neck is under- rated in my opinion. Wise professor

You did not like the chicken and waffle concept or the way they were flavored? Roscoe's chicken and waffles is a favorite after a night out. https://www.roscoeschickenandwaffles.com/our-story

Phyllo dough is my easy default and I like the crisp and flakiness. The boys were enamored of ones filled with a picadillo type mixture. I cut 4 or or 5 inch wide piece of dough, brushed with melted butter, generous dollop of filling and folded at angle back & forth so you end up with cozy triangle. Brushed tops with butter and baked. For myself I preferred a spanakopita type filling folded in same manner. And hey the spinach can count as a lucky green

Very common I think. They are so distant in taste similarity to me. I was gifted a big tin of Kadoya brand years ago. I used it in Korean preps but that sucker took up fridge space for a long long time. https://shop.yocupco.com/kadoya-sesame-oil-56-oz-bottle-1-case-10-bottle.html

Right unless you know a girl with one of these. She used to live down the road. Your crepes the other day were lovely.

As a native Californian mayo in onion dip?!? What we know as comfort is Liptons onion soup packet sour cream.

I came up with the refrigerated cake yeast and then "active dry". I did the bit of sugar in warm water thing with the dry. I thought "proof" meant prove it will rise! Anyway I do not do it anymore with active dry or with instant and have never had failure. My experience.

It is just tomatoes chopped with green chile and sometimes onion garlic flavorings in a can. The brand name is Ro-Tel. and the processed cheese melted in always Velveeta or a knock 0ff. . MW usually. My group likes it with a can of refried pinto beans mixed in. If it stiffens up just pop back in MW. With decent corn tortilla chips - total party comfort food. Absorbs alcohol well as added party benefit. https://www.ro-tel.com/ https://en.wikipedia.org/wiki/Velveeta

With you on the fresh cheese. My Instacart mix up with milk I did not order spoiled me too.

Truthfully the only color I have is a blue silicon type spatula. I am still the girl with the wooden spoons as a preference. I love how they change shape with use over time. I've gifted different styles to newer cooks over time.

You might enjoy playing with this local favorite black sesame and honey treat. A nice low sugar level https://gastronomyblog.com/2012/11/09/patisserie-chantilly/v

Put me in mind of the wonderful elephant painters. Saw some working in Singapore. https://elephantartgallery.com/

The movement and the valid concerns it is based on have been around long before Covid. Agribusiness is huge and powerful. Not a simple fight. One cringeworthy example https://newrepublic.com/article/122441/corn-wars

I dett red in kitchen goods. Blue and green I am good. Tis a rainbow of likes and dislikes.

I can't find my image but I was speaking from a hilarious ladybug incident. We released them throughout the green houses but they became obsessed with the bromeliads which were pest free. Maybe they were fascinated with the tanks.Anyway we reduced number and did limited releases after but the stampede reminiscent of buffalo was a side splitter. Oh an it was not a big infestation - just the ups and downs of testing new protocols.

@KennethT good points. I don;t think people realize how much preventive sanitation goes into such growing systems. Also IPM is becoming the standard non invasive approach but you have to have enough of the pests to keep the "good guys" fat and happy. As for ladybugs - my experience = like herding cats.

Buns are a real comfort food for me - especially your scallion ones

Nice ribs but I especially love the platter

How I grew up thinking "real" red velvet cak was made https://www.southernliving.com/recipes/beet-red-velvet-cupcakes-recipe