heidih

Better steamed with those really dry Chinese kinda sweet sausages all on top of rice My half Viet god daughter still remembers mine and she is now in her 30s and a physician. Food memories are strong

The locan 99 cent often has TC - I like it.

But not used in isolation. The beauty of spice paste is the interplay of flavors.

looks pretty good - smell? I tend to judge on smell first

Get duck eggs! Our hens were of various breeds and yes sometimes more "yolky" in taste. They all ate the same feed though they foraged. in a good size yard. Do report your experiment results. The supermarket eggs from either Kroger or TJ all taste the same to me.

Thanks for the reminder. My local big Asian market (99 Ranch) sells beautiful fresh silken with the ginger syrup in a side container. Light & lovely.

My son's first catch. No idea what they were. I cleaned and grilled. We were at a beach rental with friends. Nobody else would touch them. Yes bony. I flaked some off for him and picked the rest for me. Also slightly oily but quite tasty.

So good with only a squirt of Sriracha needed. . Easy and comforting and the phone works now!

Thank you. Still kicking myself in the butt (I can still physically do it) that we missed out on a Q & A witt her when Oaxaca al Gusto came out via Rancho Gordo. She us an opinionated lady. UT has some amazing archives in various fields.

No just raspberries asserting themselves - as always

That is a pretty fresh looking one.

I think Lucky Charms are a nostalgia thing. How any times did you catch your sibling rifling through the box to get all the tasteless but colorful marshmallow things

I have used Barbara Tropp's recipe from China Moon though I backed the sugar off some. the link is her recipe I think. My book is plying hide & seek. http://www.myrecipefriends.com/recipe/11120.html

Grated maybe? but do not think freezing breaks down that stuff.

My stepmother can't deal but dad thinks it is great cuz "it is good for you" - so I cook it for him or myself outside in the toaster oven - less odor. Plus she is clueless on fish cookery . Tje best meal I ever cooked with my Aussie niece was Alaskan salmon gifted by a friend who caught it despite the competing bears. Apple salad with lemon verbena, and short grain rice.

Oh red currants. The Smuckers jelly was our standard filling for Linzer cookies and square. These days I have to use raspberry and tart it up oth lemon juice. Not ideal. Not paying this price https://www.ebay.com/i/254512409916?chn=ps&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&itemid=254512409916&targetid=935065066267&device=c&mktype=pla&googleloc=9031078&poi=&campaignid=10876471603&mkgroupid=107964302620&rlsatarget=pla-935065066267&abcId=9300401&merchantid=8220764&gclid=CjwKCAjwkJj6BRA-EiwA0ZVPVts2zD8BVs6XkbYYxdkOWI8aGuQLUU9CKImC6BReJK-Jxv8p_QAA4RoCAM8QAvD_BwE

Ok so no phone service for many days. They are working on it - aging infrastructure but an issue in a fire zone where cell is sketchy. There is an electrical and water pipe problem at the pool. - so though quite warm I chucked chub of soyrizo and some green lentils in the crock pot.just now. Comfort food. Marinated cukes in fridge. There is good home made bread in my larder/

OK so what we here call Napoleon or Milles-Feuille. I am a fan.

This was a standard at mom's dinner parties and a favorite of a young man she "adopted". Of course it was the 60's so cheap "French bread" from grocery store, margarine, garlic powder, and American cheese slices in the slits. Us kids and Carl considered it the "main"

I am not the person you asked but there can be confusion about pumpkin seeds. We use the term pepitas which are a hull-less variety. Those cute green guys. https://www.tasteofhome.com/article/pepitas/

It is a strange thing to re-heat and really who wants a gloppy starchy sauce, My personal preference is arrowroot. But that is not your point. Cornstarch is a fickle ingredient via heat.

We know - he is still a looker

You are good if your freezer is good

And I am the bozo who did not check for prior topic- but people forget and new ones arrive. Thanks for the link.

Do you pickle the seed pods for "poor man capers" - they are great I do it every year https://www.gardenbetty.com/poor-mans-capers-pickled-nasturtium-pods/