heidih

I will cl fess to havng tried neither. But - the Carib aisle is full of it Must investigate when it warms up from the 50'sF, From my (OMG2011) blog ginger beer

A dinner party to be envied. My mother would have swooned over the chandelier. Al hers were the crystals - had to hand polish each bit... So the walnut pate grabbed me. Can you elaborate?

Do you toast the poppy seeds?

OK official idiot - editing out

See post below

Further to that Kenji did a short piece at the beginning of this hilarious interview with Claudia Fleming https://soundcloud.com/user-306003081/special-sauce-kenji-on-5 The question was about a plant based product that would be more like shredded pork or chicken. He mentioned jackfruit which is the darling of vegan cooks around my parts but also Butler's soy curls. https://butlerfoods.com/orderonline.html?gclid=Cj0KCQiAwP3yBRCkARIsAABGiPqW3ZcIT2KRYwDllXfgErekNX5-OEfy4RiY5qDryHCPaRaqFsHenDkaAv1nEALw_wcB

Oh I miss my Waterford. Too many tipsy clumsy people over time. Takes an unfortunate talent to break them.... I even gave sister a glass at first pregnancy to remind her to hydrate.

Looks like a nice start to the day. I have to say I knew something about the table was a statement but it flew over my head. Now I see wings & the beautiful Plymouth Rock hen piece.- well done.

@TicTac I understand contractor mess Spent years hand holding researchers freaking as the guys remodeled their active labs. (chocolate seemed to work also) I find that opening your mind to out of box ideas can surprise. When I did not have many outlets in another house I'd do the corned beef in the garage or the rice on the kitchen patio.

We have a duplex on each end. Comes in handy

Mine is glass. Danger danger for a klutz like moi. I think the older one I broke did have a plastic type lid - hhmm maybe they evolved progressively

Why would it taste like plastic laced with lead? I've only had 2 (1st lost cuz I am clumsy and dropped the ceramic insert) Some of the best lamb shanks, veal shanks and beans ever. No pre-sear - just low and slow gramdma style. And I used to pre brown in a tiny apartment with zero ventilation long ago. Current is a Rival.

That is what Laurie Colwin says - up the spice and nix the molasses - overwhelms and can add a bitter tone. That woman I trust Why she liked Lyle's golden syrup or similar.

Re did kitchen 6 or so years ago. Brother in law wanted all Bosch. I went along with him. Old oven configuration was double gas. The current yuck is one electric oven with an overly busy internal fan and MW over it. Of course the MW pooped out last year -turns on and then shuts self off but getting repair guy who I trust out is expensive and the cabinetry to deal with. I stuck a $60 MW in an unused corner. Only use to reheat. The stove fan is annoying cuz it is "smart" randomly comes on when it thinks it needs to and then won't shut off unless I argue with it. Fridge is great. Dishwasher is a pain to figure out how to arrange and then un-interlock things than it is worth - quiet though. I never use it. I keep an old toaster oven on the garage work counter and that works for me for small items. Open garage side door to "vent". The most annoying bit is the glass on the oven door. So useless - can't really tell what is going on without opening door in my experience. I've spoken to others with same or similar glass door and they all have issues cleaning it. It is 2 layers of glass with a gap and not something I want to take apart. Seems like grease atomizes and lands between layers. My sister had one (brand unknown) that was easy to take apart. Grrrr.

I thought I posted about our late incredible food writer Laurie Colwin earlier but I didn't. Her piece in Gourmet was as beautiful as everything she wrote. Here is a sample of her gingerbread ode. https://eatsreadsthinks.wordpress.com/category/laurie-colwin/ The Gourmet references are December 1987 and January 1993. Over time I've made them and enjoyed them.

I do not use canola in general so yes olive oil is my personal go to

Opens for me READY IN: 2hrs 20mins SERVES: 4 YIELD: 1 short rib UNITS: US INGREDIENTS 4 boneless beef short ribs 1⁄4 cup flour 2 tablespoons canola oil 1 large onion 1 celery rib 1 large carrot 3 garlic cloves 1 cup wine 1 -2 cup chicken stock 2 tablespoons tomato paste 1 bay leaf 1 teaspoon dried thyme 1 teaspoon dried rosemary salt and pepper DIRECTIONS Preheat oven to 350°F. Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour. Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef. Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery. Reduce heat to medium and add garlic. Sauté till vegetables start to brown. Add wine and reduce by half. Add tomato paste, chicken stock, thyme, rosemary and bay leaf. Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart. Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency. Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

Those were my treasures from local farm stand. Most people wanted them removed so the ladies gave them to me for free. Earthy but I am an earthy/bitter person.

Warmish potato salad is my preference. Was the apricot horseradish just preserves and store bought horseradish ? I

That is not odd just a different taste and texture profile. I am in except for sesame oil - way too much Korean food that I enjoy but also need a break from. Do you remove the ribs?

I did roasted mushrooms yesterday for breakfast but knew something was missing - rosemary! And it is right outside kitchen door!

Those are so enticing. I think "blood temp" is the same as what you dab on your wrist when checking a baby bottle.

Yes what a legacy. The original was my local. Exposed us to so much different but affordable food. Where else could a poor student get Mumm's champagne affordably in the late 70's.

@Duvel What a lovely herring spread. Of course the Fleischsalat was simply for balance

I find ground ginger more along the flavor and taste profile of dried spices with warmth whereas the fresh has a sharper more "hello" bite. Using dry ground, plus fresh and crystallized was trendy for a while. Sometimes, to me, a bit busy.