heidih

As someone who has worked with phyllo all her life and can perhaps give you "life lessons". Because high hydration dough has similar personality. Light touch is key. In the end though taste not looks matter. Toasting can be a friend. Bake on! Flour is cheap

I actually liked it back in the day. (do refrigerate otherwise rancid). Decent yogurt, ripe fruit - we were in, Nice glass jars too. Memory can be scary,

Roast the carrots as you often do nicely, accidentally shove the celery into the compost receptacle and I am right there. Ritz crackers - been years but ouch they are good.

Have not been able to get to farmers market but was gifted some incredible Oxnard strawberries and home grown cherry tomatoes. The scent; the taste - I think I dreamt about them last night.

@Paul Bacino Beautiful! Not too many holes in the crucifers. I always laugh when people tell their kids "look at the pretty white butterfly" - NO What I am in love with though are your conifers. Gorgeous. Those cabbages are huggable.

Oh no - dark skinned black Panamanian - I think in NZ now. The writing is me- blame the French nuns.

Wow! Love that dish No avo leaves not a flavor loss

Well then rustic is not your wheelhouse but maybe more sandwich and sliceable so I'd peruse the existing bread topic There are sandwich lovers there.

As could any mom or wife "What were you thinking?" - totally ridiculous question.

I am a rabid fan of no knead. Headed to kitchen now to mix up a batch. I enjoy kneading but for low input and good output I'd try it. Books are fine but hands on is best in my opinion. I have been a baker with yeast since my teens so it felt "cheating" but I got over it . Oh regarding hydration - the best info I can give is to look at images of how the dough base should look and be flexible. Ack - I am NOT a recipe writer https://cooking.nytimes.com/recipes/11376-no-knead-bread

@David Ross I would not use epazote like that. A friend had it go wild in his yard and gave me some. He is Mexican but rarely uses it except for beans. I was not a fan but...

Oh those skewers have me drooling at before 8am In my experience summer rolls benefit from a burrito style technique. End flaps in and then pull and roll towards you tightly.

@liuzhouThe arrival of the various really tasty mango is an event here in South Asian community, The scent!

I almost ordered it today. I will. Thanks. Worth a try.

Interesting on the orange. My lemon has been on the DL for sometime, my Meyer lemon connection moved, and I no longer have a lime tree (it was a phenomenal provider), So when improvising I jump to sour oranges as a default acid. Not sour by genetics, just age or conditions, Have bazillions of those. They seem to work when I can let go of my cumin prejudice and add just a minute amount.

Well they religiously read Prevention Magazine so there is a tiny safeguard I was just shocked that she new nothing about yeast & dough.

Today was hilarious. On my end I now realize I have to intervene or speak up when something makes no sense in the kitchen. Stepmother bought that refridgerated Trader Joe pizza dough couple weeks ago. Hhmmm, I picked the tightly sealed bag up from counter and saw huge bubbles. She'd left in out for hours near a sunny window. I gently mentioned it. She did not know about dough rising, yeast, etc. Can not assume anything!

I am still mildly traumatized by Adelle Davis but today's Serious Eats article brought nutritional yeast up again. Also the recent pandemic shopping issues around yeast made me laugh as baking yeast = nope.That other stuff = yes. Current vegan blogs and restaurants see it as a panacea it seems. Experiences and thoughts with real 2020 using? https://www.seriouseats.com/2020/06/what-is-nutritional-yeast-nooch.html

Oh I would go less. Even though I'd lived and eaten in Korea Town my first inherited container was a tin of Kadoya. An eyedropper might be useful

Oh dear there is a whole meme about the chopstick/cheeto Have fun! https://knowyourmeme.com/memes/eating-cheetos-with-chopsticks

Does not look like raw salmon so very lightly cooked?

@Lindacakes Good to hear you are navigating the drama well. I do not stockpile because of family crud. I do consider the health of all the workers I encounter. I converse at appropriate distance and ask bout their experiences. My son has been exposed multiple times (juvenile treatment facility manager). He did not visit on Fathers day because he was concerned about the old ones. They were nasty but I appreciate him thinking of their safety. And yes - we are all flexing our food creativity muscles

Personal taste I think. If a person is "bitter sensitive" (which I am not) a scrape is good. Also in my experience the roaster guys in parking lot can be distracted by customer chit chat - so...scrape might be needed

That nails my opinion

The beef thing is funny. When I was young in France the meat. though flovorful, seemed SO chewy to me. Now I would prefer it. Def not a Wagyu girl here.