heidih

Remember I am right brain and not gonna go there. Plus the glass is compromised by abrasive cleaning by others, I just don't get the whole glass thing - what can yu see nyway? Open the door fir a sec if you are concerned. Disign overthink without testing My tiny sample pool hates this door.

Sounds like a truly celebratory feast. I do drool at the images of live king crab in tanks at our Chinese restaurants - only had from frozen. Love roasted green beans (good off a grill as well). Best wishes for whatever your pup's issue is. Cal?

I know people everywhere are pitching in. World Central Kitchen is beyond spectacular. This local effort brought few tears today. https://la.eater.com/2020/11/13/21564073/community-cookout-heleo-leyva-free-east-hollywood-pandeimc-covid-restaurants-los-angeles

Thanks, I have to read the on-line Bosch forums. The pain with these doors is that they are double glass and crud gets in between - removing and cleaning ill advised by "experts"

Agreed. Daikon pickle smells on a 1 to 10 scale at about 8 (clear room as jar opened), while kraut should be a 2 homey/pleasant/familiar.

I will never again walk outside to water some thirsty plants while broiling tofu (coated in olive oil). Spectacular flames like a Hallmark yuletide fire. Tossing baking soda in did not seem like a plan and the flames were so intense I did not dare slide another sheet pan in to smother. I played ostrich and ran. Complete charcoal. Now I am avoiding cleaning the soot baked glass door of the Bosch oven which is impossible under the best of circumstances,,,but I want to bake bread. Deep breath... Gawd I hate that glass door.

I liked it when Ed Levine on his Serious Eats podcast would ask a guest (usually a chef) if they had a guilty pleasure and the majority said something along the lines of "if I enjoy it =-= there is no guilt".

The last one was a mystery. Going from point A to point B but no logical food destination and !!! no droppings. He was around for at least a month but I could not figure trap setting - totally other brain despite You-tubes. BIL set the snap trap w/ peanut butter set sideways at point where he seemed to come out of wall (teensy hole from garage). Day 2 - snap. Nobody else showed up. Maybe his friends were under the house (we have a basement) but if they are not scuttling bout I am cool.

Thank you! Geeky is good when it makes me think. However Clifford (my Zo) works - I appreciate the background technology. In case the reference does not cross continents https://en.wikipedia.org/wiki/Clifford_the_Big_Red_Dog

Yes Apricots (concentrated via dried) sounds like a lovely echo of the chanterelle essence, Thanks for the idea.

Good to know. I buy them in a little bag and store in a jar. So fragrant with quite the shelf life. .

I always thought it meant computer chippy

Love Hank. The veloute may break. I would make to eat immediately until you drop and if saving any (doubt it) leftover - reheat very gently (double boilerish). What would you want to "do ahead" ? Such a straightforward prep.

You are a brave man

I had to look that up - so yellow split peas? Here people tend to only see them (in my experience) as a soup or dal. Will have to play. Thanks.

Bit tricky. A large paper bag works - breathes and you won't get condensation fostering rot. On really crazy days (which your husband sounds like he is in the throes of) I do a brief simmer of whatever cut roughly. I tend to use chicken powder rather than salt for a flavor enhancer (yes eye rolls accepted) - and freeze/refrigerate. Gives longevity and options.

The Edison ones showed up. They were classes and mom and friends enjoyed the demo, hands on, and tasting. Mostly ignored the contrived "electric" aspect. We had gas oven and range. The beef fondue was a nightmare. They bought nice fondue pots (open electric skillet and all that oil -nope!) I still have hers though the smell of Sterno makes me zip out of events where chafing dishes use it to get air. But though dipping sauces tasty the endless waiting for meat to be done - boring. We transitioned to cheese fondue - Velveeta amped up with a bit of stronger cheese. The salad was quite good - a meal. really..

My ancient KO (maybe 35 y.o.) is perfect every time and the best brown and other rices. I am no slouch with stove top but Big Red is great. Dropped Clifford once and seal is not perfect, but is perfectly imperfect so a minor adjustment in use gets me where I want to be.

Our old cookbook popped up as I was looking for something else. As a kid I LOVED this book. Great color plates and line illustrations. My passion was the mushroom one. Clearly marked re poisonous with skull & cross-bones. The red polka dotted one at lower right was my dream to see "in person". Not gonna happen in Los Angeles. In Austria my 7 year old "boyfriend" explained to me that sadly no nearby mushroom territory (dang). In recent years having so many more types of mushrooms available at reasonable cost has been a joy. Asian markets with the meaty King Oyster and the delicate regular oyster, those little enoki and the pricey matsutake! Chanterelles even at Costco I am told. Shroom guys at Farmers Markets love to discuss their fungi. Pushed by a friend I did harvest some true morels whose spores arrived via rose mulch - made him eat them first . Current favorites, new discoveries?

Oh yes even in the early 80's when I lived KTown adjacent it was special. Back then I was the blond oddity. First time a geoduck clam tried to get friendly as I passed by its bin in fish market I jumped pretty high.

Still can't find my good stash but these 2 were in my mom's Betty Crocker cookbook. Huge binder - thus the punch holes. The caramel one cross promotes other products like parkay margarine. The tag line "So pure, so good, so wholesome!" - no date. The hamburger one (1958), as David noted with the bakery booklet, has some"modern" items like cracked wheat. Mom worked in accounting for PacBell so this must have been reprinted for the ladies.

And if you re a regular the farmers will often say come back end of day and you can have leftovers. They do not want to haul the product back; especially in warm weather

Poor cow has something to laugh about. We loved the cubes the size of dice as kids. Fun to watch grown ups try and fail to pull the red "cord". !

Love that blue tape and its ability to stick w/o leaving residue, and yet be receptive to my Sharpie w/o smearing. Ticks me off that the brand at Home Depot has yellow "info" all over it. Have to go to contractor supply.

Living where I do, I can have no complaints. "Little Cambodia" for example is down the main highway. https://la.eater.com/maps/best-cambodian-food-restaurants-long-beach-los-angeles When we had Honda and Toyota HQs here the salarymen elevated the already decent Japanese wonderfully. Limited now by CV19 https://www.maruhideuniclub.com/ I must say the best Yum Cha I had years ago was in Sydney. The impending transfer of HK brought lots of immigrants and money.