heidih

My issue with concentrating it, as with vegetable stocks in general, is the loss of "brightness.

@weinoo On your dumplings - they look good to me. As with phyllo and rice paper perhaps speed is a key factor as warm hands "gum up the works"

In am with you. None where I get grocery delivery now and I can't get to big Asian market

Kroger (hand issues)

I prefer the Kenji idea of a little pre cook so they are not beef jerky carrot. I do not par-boil simply nuke with bit of water. o

Yes her broccoli and shrimp has been mentioned here. (I am a fan girl in general of MC)

Some friends work with a food bank through their church. They live in an old agricultural area and whenever they approach a homeowner about picking fruit they are welcomed to do so. Adds a healthy and welcome element to the offering. And this is Los Angeles - not the country.

@Nicolai I think we all acquire the point "I will have what they are having" when language is a barrier.

Right -I spoke with my Krpget guys a while back. They stock constantly but there is NO storage space - I have been "in the back"

Heck you guys put beetroot on burgers!

Grating it works too. That is what I do with piloncillo cones.

A Georgia peach pop-up!!! On the pastrami fat I am curious as all the pastrami dad brought home (prepared by his vendors) was black pepper roughly cracked heavy.

@BKEats Exactly - why waste money and taste on slimy vegetables. Plus if you like playing in the kitchen it is fun to do that "pre pre prep". When friends say they are just gonna put it in a smoothie I turn my head and zip my mouth.

Oh done the ER thing - oh kids! Dogs never indulged so saved the veterinary ER bill cost!

Yup I found the last nectarine pit on the porch railing left by one of the non native squirrel. Had the side door open earlier and one one tried to come in. I screamed him away. Ggrrr

Around me everyone seems to adore seems and wait for Broguiere's Farm Fresh Dairy local. Comes in cool glass returnable bottles. I don't care for eggnog but this seems to get the thumbs up. Buy it for guests.

Sorry no the powder. I type and post before I think...

But that is soo so different to open face paella pan - no?

I think there are political figures she would and may throttle from the grave Multi-dimensional world?

Yes as @chromedome mentioned it became a term a few years ago. Part of "easy cooking" blog and instagram trend. Basically roasting things on the same sheet pan - how novel! But it works. You just have to gauge the timing of different elements.

Sorry I was sobbing at Obama's Lewis eulogy. I meant to say I have never had it be hard/chewy/inedible. So good is why we fought over it.

Luckily I have not had this issue but my over the top easy smooth and delicious is pumpkin from the can heated with spices of your choice and some dairy or coconut milk stirred in. Satisfying. Hang in there,

OK this is odd - when grandmother cooked the main mid day meal for us kids during the work week she baked the rice an enamel pan that had the perfect-bottom crust. We fought over it. Not our culture thing so i find it interesting

Until you have talked a kid down from too much even in brownie you have no clue

Interesting I usually buy the cheap stuff so when i bought the Vietnamese at Penzeys it was almost too subtle - but my palate is not very sophisticated.