heidih

@Darienne - you may have noticed Liuzhou and some others using lettuce in soups. Example https://forums.egullet.org/topic/160119-breakfast-2020/?do=findComment&comment=2268071

@Shelby Happy BDay! Oh my the scallops and the halibut cheeks especially

I don't mind the skins. I do it all the time. You could roast and buzz in blender for more concentrated flavor. But did the Dr. make clear if tough stuff like skins would be an issue even cooked? He/she might not have foreseen that application.

@shain The eggplant technique (steam/brush oil/deep roast) intrigues me. Does it lead to a very tender deeply flavored result? Must try.

Does sound good. Are the coated in the flavoring like those fried pea snacks? https://nuts.com/snacks/asian/wasabi-peas.html?

The Bahlsen Waffeletten and the Loacker ones were favorites of my son and husband. The latter remind me of the Austrian sweets we made with similar styrofoam tasting purchased sheets but filled with chocolate wonder. The wine cookies are beautiful.

I've never made it with the powder and roux though S & B curry tin has been in my pantry for ? years. I don't use it much as am more South East Asian curry fan. When there were no blocks in the house and kids jonesing I sent them across the road to major chain market to get a box which usually had S & B and Vermont (House). I think those "extra" lubricants were part of the appeal for them. Prior discussion

I always made sure to keep the big bag of them on the top layer of chest freezer where the microwaveable teen boy snacks were. They kinda stopped shrieking after a while. Arranged them in the bag curled claw up so it was obvious

Addictive - maybe an understatement! Like gilding the lily of this dish which I have seen but not had the opportunity to taste. https://www.travelchinaguide.com/tour/food/chinese-cooking/caramel-potatoes.htm

@weinoo - nice haul. It must be like Holiday present time every couple days at your place!

It has cooled significantly so I used some saved shrimp broth (flavored with garlic, butter, Dijon mustard, cracked black pepper) with frozen chopped spinach and Kroger shrimp dumplings (surprisingly good product). Very satisfying. Pepped up with Sriracha and Italian parsley.

My mind wa so boggled I stopped imagining as I had the same ???!

@BKEats What was different about the rice (raw) and/or your method and final result? Steamed tofu = comprt food.

Nice to hear a positive growth story. There is a strong small Indonesian community here. Too far for me to access though I went to some of the festival markets in the past. Food sounds really good. https://la.eater.com/2020/10/6/21499391/medan-kitchen-rosemead-los-angeles-indonesian-takeout-restaurant.

Thank you for this. Explains why stepmother's pickle attempt (before I was around) failed - total mush - she put the glass jar in the sun! Always thought it bizarre but she said that is how her mom did it....

@ambra that salt cod mixture and its bowl are lovely

I am the midst of it now. Can''t fix dryer cuz they can't get parts and new ones have jacked up prices due to availability. Friend jumped thru hoops to get new fridge - her was completely dead. Good luck!

What we get is crumbles. No real flavor to me. Darling of dieters for a while. Think the iconic Jack in the Box taco of years ago - heavily seasoned for flavor supposedly a mix of meat & TVP - a "filler/stretcher". Not a lot of chew in my experience.

@blue_dolphin Thank you for that video. I also connected with the paring knife cutting towards you. What a beautiful couple working together.

A friend gives these out at work. Thin, crisp, very gingery, perfection with a cup of tea or coffee. They stay surprisingly crisp even after tin is opened. For months. She gets them at Cost Plus World Market. https://www.vermontcountrystore.com/nyakers-gingersnap-gift-tin/product/68063?

Perhaps because there is not so frequently a single dish on the table but rather a balance of dishes and condiments/pickles/herbs.

Yes strangely addictive even to us kids - grandma always had them. I think she called them medicinal - so not really a "cookie". Good for breakfast with milky tea or coffee - yes kids were allowed.

Melissa Clark's is good and popular. I like it - tastes do vary https://www.nytimes.com/2020/08/19/dining/chickpea-salad-recipe.html She also wrote out a siimilar flavor profile when preggers and craving tuna but avoiding the mercury content of tuna. http://lainesrecipebox.blogspot.com/2011/10/tofu-salad-with-sweet-pickles-and-spicy.html

@CaliPoutine shared these. And her background description My aunt bakes those cookies for Primal Alchemy caterers( In Long Beach) and he sells them to various coffee shops around town. Her profesional version looks very different. They are bigger too. 3 of them sell for 3.50. My aunt developed the recipe. There is some port wine in the filling.

@CantCookStillTry I find shelling pistachio (and other nuts) meditative and comforting. BUT what is the Aussie beetroot thing? Does it have a history? I really like them from fresh pulled and roasted but will eat tinned in a vinegar/sugar dressing. Just curious.