heidih

As usual my foot is in my mouth. I was thinking of the 3 numeral method you have referred to. I will stop talking.

Sure @liuzhou will chime in. Poached with specific timing as he does often.

Not the food itself but if ya may have contaminated in a short window before gifting. I have seen the spray analyses - shocking. So I just let the gifting impulse go for now esp here in a hot-bed. But that is me.

I thought it was just a latent alcohol absorption mechanism. In this city the "cure" is menudo or some goat birria. Pho works too.

Maybe you are one of those poor peeps that has really good & sweet peaches Lovely machine find.

My grocery delivery person just now grew up in St. Louis, her brother still there. They used to family vacation in the Ozarks. I talked ya up:)

Pretty eggplants. The round one screams "stuff me!".

But that is normal in my experience SO much more dense than ginger. Wishing you the best for your grass. When I sold it at the botanic garden people were confused cuz it did not look like the thick pale stalks from the store. Though....I propagated from grocery store stock in water jars in a greenhouse.. Life - never a dull moment or a new chance to learn.

From the "more is better school"

I understand where you are coming from though steal us a loaded term. Long ago the idea was that the list of ingredients was ok to publish but not.the method. Intellectual property is not my legal field. My issue when I do give out recipes is - if ya don't do it right it will disappoint. Instead come cook with me. - that works. General idea sharing is pretty much the current internet space norm. Oh the borrow steal phrase is eluding my tiny mind in terms of distinction - just a comment.

I did see them as plums, and very nice looking ones. Though not a pancake person unless they envelop a savory mix, I did see that in the book. My mind went to goat milk something as the dairy. Or coconut. Ya got me thinking.

I often do my humanitarian effort helping older (men usually) find things, The canned soup aisle particularly baffles them.b I don't buy the stuff but I can speed read the labels.

Nice save. Sure just a tail ') (worked in a lot of labs - heaven only know the exposure - really thought the fume hood was working?and I was just supervising construction) With lemongrass ideally I grow it and get it at a more tender stage but from a store I use the kitchen scissors and cut it into maybe 1/4" bits. Then I take the M&P outside (grenade issue) and sit on a stool. Gives, for me, a better leverage. All said I still prefer doing by hand. A primal thing perhaps.

Interesting - so the bresaola and rocket? were put on the baked base after? Cold pizza is standard hangover cure for college fraternity boys in the US I can't think about Panna Cotta without remembering from 1000 Days in Tuscany by Marlena de Blasi : "I do that only with some of Assunta's milk. Can't make a decent panna cotta with pasteurized milk," Assunta is a blue eyed cow and the milk is from the morning milk.

@KennethT I like watching people use the rectangular more flat one for "muscular grinding". Makes sense for tougher stuff. You can get more action. I think I see it more in SEcAssian cultures. Do you know the name? @rotuts Well my husband brought me a volcanic molcajete from Mexico. I did the whole rice grinding to remove grit. I tossed it. I think it was a "tourist model". At least the marlin was good

Goes for catching fish too. Mine with his first catch (off a pier) . I cleaned them and grilled them. He found them delicious. Can't see the tackle box - it was a Peanuts Snoopy one. Kept for years.

I have a distinct visual and auditory memory of the time the kid around the corner asked what a plant was in my raised bed. I broke off a piece of celery and he yelped "Mrs. K do you have peanut butter - this is amazing!" Fun when they first get a taste of a veg with real "taste"

Instacart has never double charged me when they screw up. Hope same for Wegmans

I adore my vintage swap meet ($2) marble one for small amounts. I have a beautiful green stone one from Thailand that is better for pastes like SE Asian curries but it is trapped behind the lawn tractor so no use or image. Kinda like this https://www.templeofthai.com/mortar-pestle/

I only made it once.Took a chance with my non adventurous eater father-in-law. He loved it. A green salad and untraditional garlic bread and all happy. Need to revisit

Feels good to have a nice salad with your garden bounty doesn't it! Nice board. Is that bark round the lower edge or am I overthinking?

I think 1957 buys me a ticket

That would make sense but I am SO weirdly anti gadget. I do keep a pair of adjustable pliers in the kitchen. Do NOT look at my chopped items. Heavy handed and "what is uniform? " I did look enviously at the gadget that helps you button and unbutton. Earrings = things of the past. Oh on food - I tend to listen whereas younger cooks are running around with the thermapen and the timer down to the nano-second.

@Dejah Wow now that is weather! So the little abalone were just tasteless chew? I see them in the Asian markets but have such a strong good memory of the big guys when it was legal to harvest them off the island (Santa Catalina) so I have not bought. Your mom's cake basket is lovely! Took me back to the time I walked into my Taiwanese neighbor's house and she had just steamed a cake. I had never seen that method before. It was pink and I think she did it from a box mix - or maybe an ode to Hello Kitty. The kids snaffled it up.

Nice bread - as ya wear a fit bit thingy - I am giggling. Nice when guests really enjoy your food. Happy times.