heidih

First thing i had my kid make while he was in a "gain independence and confidence" phase. Bunny salad from Betty Crocker Boy's and Girl's Cookbook but the pear halves were cut side down. Pretty adorable. https://www.bettycrocker.com/recipes/rabbit-out-of-the-hat-salad/6c66506a-8beb-4715-b903-15d23ecd3edd

Kinda like who thought up the grapefruit halved, broiled after a sprinkle of sugar, and finished with a maraschino cherry half! Saw that in same book as the Baked Alaska.

It des congeal. There is also the trend of using the brine to "brine" chicken.

Our test run remained firm. The meringue is the "blanket". Also the way it was formed like a mountain peak, maybe ya had to be there.

I have been doing this all day. A linguist is an expert. People are oh so variable. I have cringed at more poor language today than in quite some time (oh and what does quite some time mean?). We use language to communicate and usually it works and thanks to language we can ask for clarification. Off my little tiny box- oops just fell.

This came up when I was looking for old cooking booklets and saw the image in the 50s Betty Crocker cookbook. . I babysat a "brainiac" girl - the kind who the PA system announces all Ivy acceptances. She chose this as our project. It was so fun and is perhaps a "forgotten" dessert or maybe more in the grouping like cherries jubilee, bananas Foster, souffles etc. Anyone played recently? Most people do not know what I am talking about when I mention it.

I think this was a "good answer" from an exerienced baker https://forums.egullet.org/topic/155077-your-daily-sweets-what-are-you-making-and-baking-2017-–/?do=findComment&comment=2273782

Well that is what we know here in US historically and the tablespoon measures (I hear screaming) are imprinted on the wax paper wrapper. I have forgotten now the term for fresh yeast cube stuff. I grew up using a scale but not at all common 1960s USA.

Same concept - can't find my pretty one with granite handle from Alaska. The one gift from ex I actually liked.

They did actually teach us about the Chinese rail workers in school; just not the not so pretty backstory. Those booths! - like the ones many early San Francisco places had. Thanks for the link.

I just never told when I switched to butter - they just thought my skills improved over time, But yes I come from making laminated pastries with "Fluffo" (colored yellow v. Crisco which looks like lard. http://moirashome.blogspot.com/2013/12/goodbye-crisco.html Oh and Mike Wallace on the video!!! Before fame...

What a good lad - he waits to be invited

You kid right on the tasty mold? No salami for you. A bit before my time - the WW2 era capsule to be squeezed into margarine to ma it appear like butter. http://www.americainwwii.com/articles/victorys-spread/

This is why you need your tribe of females working alongside. Traditionally the "turkey" I think was more gamey - free birds - is yours more "succulent"? Must smell great though. Kudos on your effort.

Marcus Samuelsson certainly has not been niche bound. I mean executive chef at Aquavit at 24? Guest chef at the first State Dinner by the Obamas. Major recognitions like his James Beard awards, and numerous cookbooks including 2006 Soul of a New Cuisine.

I saw this tall skinny older guy come out of the market and ALL he had in the cart were 2 containers of Cool Whip. I thought. with the Los angeles Covid #'s you risked your health for that?!?- maybe he was making that salad

So ticked off by people ignoring restrictions that I have snarfled almost half a bag of the meant for green bean casserole" fried onions. And I do not stress eat. They are really nice once a year. People!!! The onions not the people

You tease! The "hack"?? I have not bought basmati ina while. The local used to include sealed container of saffron - like make-up lip balm container. Nice quality of threads.

As an aside - if you have a mezzaluna - with my hand issues along with my distaste for doing dishes - magic with herbs and other things if good & sharp. No smoosh/tear/annihilate

Jealous of the br sprouts. All the ones I have seen lately look "aged" even the on the stalk ones. Sesame crunch - interesting.

The pumpkin does not overwhelm the pears? or they play nice? The blood sausage - nice contrast.

Oops forgot link on Diep https://www.kcet.org/shows/the-migrant-kitchen/keeping-a-tasty-lunar-new-year-tradition-alive-with-the-banh-chung

Note: This post has been moved from Kimchi Making at Home Was Going Out of Style. Rural Towns to the Rescue. to maintain topic focus. Thanks for sharing it. I feel the same about tamale making and Diep Tran's Bánh Chưng Collective. I wonder how those strong collective activities can be navigated now.

I think that is geographically cultural. But when I read your post something popped into my head (and -promptly popped out). Finally remembered. The word vinaigrette - eons ago Howard Stern did a several day I think shtick on it. He insisted it was oil and vinaigrette. I can't see the word without laughing. Of course could we just say "oil & vinegar" - remember those cruets on the restaurant table to mix your own? Heck even Subway does that right? Edited to correct failing memory

OMG - in a 2011 article Serious Eats reprinted this morning: "This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce "