heidih

Can you elaborate on that base broth ? I have limited kitchen time due to stepmother until she departs. I'd like some broths to freeze for quick soups. Freezer space limited too but I can scale down. Broth I can make during the time I sneak in.

Oh my! Srious envy of your garden bounty. I knoiw it is a lot of work, but the reward! What is that pink sauce next to cuke?

https://forums.egullet.org/topic/164060-pots-and-pots-and-pans/?do=findComment&comment=2391879

I don't hate the taste, but I do hate the way it returns on me. Don't want the taste reminder for hours.

Sounds like a comfort meal. I always knew Rahm as sour cream.

I thought the same but the child must have patience to get them so evenly caramel brown perfect. They are fun when the outside is a bit darker and you sort of lift that off (pulling up) and savor the dark and then pull off the creamy interior. I have loads of experience.

I love them so my M-O is to have a custard cup of snacking cherry tomatoes next to the bowl of nuts.

I usually prefer the Löwensenf brand, and their sharp variety. But I am trying to get little one into mustard, so currently I am buying the milder and slightly less acidic Thomy medium sharp … The Lion brand sharp is different frm Dijon incl the TJ brand.. Sharper and a different flavor profile to me. Plus being a complete sucker for glass jars - it has multiple appeals. ETA" https://www.worldmarket.com/p/lowensenf-extra-hot-mustard-430837.html?

Well I am happy that you enjoy them. I am contemplating an order myself.

https://www.ralphs.com/p/kroger-flame-broiled-homestyle-frozen-meatballs/

I was entranced and curious too. Most of my dishes are improvised and the ingredient list born of availability or need to use.

Yup - I enjoy springy, bouncy and not fond of fallapart. But "hard" to me implies a dried out texture or a disconnect between exterior and interior. Don't care for that. I get these ridiculously inexpensive frozen ones from the grocery store. Perfect texture. Not overly seasoned but they work with dipping sauces or dropped into a flavorful broth. Works for a singleton. Now Ann_T's pork ones above - beautiful but I'd not do the tomato sauce jacuzzi just because not my thing.

No idea where you live (always useful info)- but when I remodeled the kitchen here we had a great experience at the home improvement store (Lowes). Their consultant took the space dimensions, asked what we wanted in terms of use, asked if we were willing to live with a gap. Then she price shopped for us and Lowes matched the cheapest price on the selected model available elsewhere.

Wow what a beautiful bounty of possibilities you have access to.

Pretty cool - lucky you for a new experience.

But that at least got real food added. A great con.

I was unclear - lemon squeeze on potato near end of cooking, not after

Niece just got home from client dinner (10:pm) and brought me her leftovers from Nick + Stefs. Tempura shitake mushrooms, steak, creamy potatoies and some kind of salad - so tomorrow I'm more than set for food. She has another dinner tomorrow so she is happy I'll enjoy the lefovers.Just have to figure best re-heat or repurpose. https://www.patinagroup.com/m-and-stefs-steakhouse-la

@Smithy Hilarious - you having a midsummer salad with grilled beef in Minnesota and me in Los Angeles wth sweatshirt and soup. I love those SE Asian style meat salads in warm weather esp with nuoc mam as dressing and including pickled ginger, daikon and cucumber with the greens and herbs.

Sorry. Shutting up.

First thought was "oh like Kitchen Bouquet" which adds color and some flavor. https://en.wikipedia.org/wiki/Kitchen_Bouquet Braggs is also mentioned as a sub for it here https://cookingchew.com/kitchen-bouquet-substitute.html

@Anna N In Asia I see that way of serving called dry noodles. Sometimes with a cup of broth to sip alongside.

Do you ever do those potatoes fiished wth lemon squeeze?

@Shelby ow I am cravin new potatoe and creamed peas. Do you ever add dill or finely miced parsley?

All appeal to me. Question on the orange cake - did you remove the seeds or?