heidih

Until the uber cheap ramen packets took over Oh that is pasta - fits right in...

Gorgeou skin. Drooling as I eat my crispy comfort food tofu.

Great combination. Was the rice pre-cooked at all? Coconut rice (w/split peas) is my comfort food.

I never had the pleasure of an in person meet either but enjoyed many posts. His eG blog will give you a taste of his food enthusiasm, humor, and banter. https://forums.egullet.org/topic/40162-eg-foodblog-mayhaw-man-i-eat-more-than-okra/ (note: images lost due to software changes)

Agree. I've had issues with every icemaker I have had and looking at the water lines and filters skeeves me out.

@Shelby That is a LOT of bonito flake. You can freak Ronnie out by making them "dance" sprinkled over something warm. The boys loved it when the waitress sprinkled them over the okonomiyaki

I think their use in pasta salads - bad ones - is part of my aversion. As to terminology - even little kids today are conversant with pollinator preservation so "bowties" probably prevails.

@curls Is it similar to Alton's which looks quite basic? https://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe-2047710

Caesarstone is a common quality quartz material - nice! Love the pattern and variations in the splash close up and looks easy clean.

Nice space! Is the backsplash horizontal tiles or? Are the counters a Caesarstone type material or? No dreaded grout Great pantry doors with the visibility.

I know kindergarten teachers that excel at it. The kids seem to enjoy sneaking the raw stuff and eating it also. I do enjoy gemelli with any type of pesto.

I call that 2 shallots. As with many things - size varies so "1" could be many different sizes...

I am not a porridge person but that magnificent array of pickle condiments! I've never been presented with such a bounty when served congee. Calls for warm fresh ricc. The mixed grains are what I see in piles at Korean markets touted as "for health".

This article popped back up on Food52 the other day. You might get something out of it https://food52.com/blog/24574-why-farfalle-is-the-worst-pasta-shape

Desperate times. Had been craving my simple olive oil orange cake and thought I saw oranges in the distance. Schlepped out there and as they were last year's crop and all tree energy is now into the new crop greenies it was a bust; dry and flavorless skin. About to give up I said "make do!" and pulled out some horridly past prime cinnamon, cheap ancient fake vanilla, and 6 year old pumpkin pie spice. Baked off on the sugar, used a touch of water to make up for lack of citrus juice and....it is perfect with tea. The texture is as I like it and smells comforting.

This article popped back up on Food52 the other day and might interest you https://food52.com/blog/24574-why-farfalle-is-the-worst-pasta-shape

Andrea Nguyen has some great ideas including from other countries like Germany and India. (see comment section) https://www.vietworldkitchen.com/blog/2010/07/asian-ideas-for-kohlrabi.html

I agree with the longer braise on endive. As to fancy - it is in every chain market here incl Kroger. It was the ubiquitous casual entertaining pass-around while standing done as endive cups a while back - like this https://www.bonappetit.com/recipe/endive-cups-with-blue-cheese-celery-and-croutons?verso=true I've requeeted it from library but may spring while my free Prime lasts. LGD calls.

Oh yes those wagon wheel and other kid oriented shapes - I bought at times including the colored ones. The latter just set them up for disappointment as the color fades and there is no discernable different taste. Shape added zip. Kids preferred spaghetti. Messier but they figured it out. My favorite "flavored" pasta was spinach available frozen or dried from Fazzi's deli market off of Sunset & Western. Prominent spinach flavor. Seemed homemade - sometimes a bit of grit but made a heavenly fettuccine alfredo. The width was touch wider than what I see commercially and the chew was wonderful.

Ditto

Magical thinking by people even when science tells them what could/will happen.

Yes I have seen basil w/ parley (I would do Italian)

Or hot pepper jelly. Duck livers make it special.

Dad the former butcher does it often. He portions before fully thawed and uses meat saw orsone of his serious knives. No vac sealer. Old school suck air out of bag with straw and double zip bag. Just not on a 90 degree day. And he still has that old school trichinosis fear that was instilled in apprentice school and exams.

Grows like ginger I think. Bury an untreated root and see what happens? Oh and toss in patience