heidih

Great looking scallops. Looking forward to see what dried chilies you play with. The complex smells of various types make me happy.

Wherever she wants to - she is an independent opinionated feline

@Franci Funny how addictive crisp tofu (and eggplant) can be. You seem to be a great "short order" cook. People made fun of me and said it was poor mothering but I enjoyed the serving of what people wanted rather than what I decreed.

Sandwich is somewhat appealing. No you will never repeat the prior night again unless circumstance dictates ') Neighbor ok?

Isn't aggravated your default so we vote YES

King's Hawaiian is just down the road. I used to do a sort of garlic bread with them. Scarfed up by the males. https://www.khbakery.com/

@Smithy I find that for me using the side of my hand (where little finger lives) gives me control without deflation in shaping. . Again, as always, people differ,

Or they could split them for you. At home broil with a touch of garlic butter and squeeze lemon at table. Small guys won't take but a few minutes.

@Smithy I've posted this before but my method is speed and lightness. Do not consider more flour panacea. If the hydration is high it will pull away from your hands like some cool Silly-putty. Cold water to clean up. Think how you work with phyllo.

Hells bells - major trade magazines like Grower Talks talk about it constantly https://www.growertalks.com/Columnists/?id=21

@BKEats Seitan experiment looks good Your tears?

I am more a crouton girl - but yes

I think they are fine w/o a bra. The roots come out the sides not the bottom as I understand it.

I have also had the no fridge embedded in me. My dad and his wife do the freeze of sliced and take out as needed. Since I have to be contrary I like to slice or tear off as needed so my MW brad box works for me. Reading @weinoo post earlier I was reminded of what I recalled from bread in Europe. The baguettes rarely were more than a day but the leftover if any was in a cloth bag tucked in a corner.

My bread these days is basic no-knead so not enriched. When the MW bit the dust I repurposed it as the "bread box". Tucked into plastic bag. Lasts well for 4 or 5 days. I also freeze if baking several loaves. I toast as needed in toaster oven.

@Duvel Lovely crackle. Nice use of trim. I'd probably take the dumplings like your family and snag some of the crisp skin as well.

Exactly that. I tuck a paper towel in - seems to absorb any goofiness. I do that with most produce if in plastic from store.

Nice!. One of my guys left me with a zuke flower memory. His mom in. lean times used only the flowers in quesadillas - no dairy. There is a great scene in Tortilla Soup wher Hector Elizondo makes squash flower soup.

Lasagna is a pretty forgiving beast. Flvorful sauce, slightly chewy noodles, melty cheese. All in

And I wish I had a comal again but I think the "broiler" depending on your kitchen set-up is a good resource. I've taken to doing my tofu there - they laugh and then they smile at the table.

My incredibly inexpensive and highly fragrant oregano from either El Guapo or Julia's. Source Ralphs/Kroger. I put it in a jar so supplier in bin. El Guapo is $1.69 for 1/2 oz (that is a lot of dried herb)

Oh my! I'd take parking lot tri-tip in Morro Bay any day. Not unusually chewy. No sauces. And after a morning of kayaking , eating a 6 month RDA amount of protein - 'so k. But as always - we are fortunate to have choices..

I was sent rescue yeast from an eGer and happily mailed the check which she told me she'd donated to a local food bank. The kindness and generosity here is amazing.

I need to up my canned seafood game. An article I found of interest https://www.seriouseats.com/2020/06/what-are-conservas-iberian-spanish-portuguese-canned-seafood.html

Beautiful color and sure the salsa tastes great. Your ingredients sound pretty typical though heavier on the cilantro than I am used to. Being a cilantro lover that works for me. I need to try your charring method. That tamale looks nice and "fluffy". I miss the tamale vendor calling out at a house I used to dog-sit at. His times were irregular but usually around 4pm. The dog reacted loudly to his bell so we rarely had to chase him down the street. He had chicken (boring), cheese w/ roasted poblanos, and red pork. Had them strapped to a wheely cart in an Igloo.