heidih

I think it is a reaching for new, different, attention grabbing. Like the 3 bazillion Pocky and chip flavors. Shudders were induced by viewing the oysters!

@edsel Thanks - looks like a happy bunch of diners

Well that was embarassing...... I CAN laugh at myself.

It is sometimes astonishing the impact people make that they are unaware of. Like that stone skimming the water - the unexpected ripples.

Ah the urban legend of pasta. I've always thought women just figured it out in parallel across the continents.Did not need those explorer guys

That is amusing. Great shot composition. Imagine the sun on the dark car really heats up the drying process. My friends used to laugh and ask why there was a tofu container on my back lawn- Taiwanese neighbor would put a treat in it and shove under hole in back fence for piggy labrador. I've done the drying of stuff like that in the front - neighbors just shake their heads and walk on.

I am in Southern California - a hot bed of veggie burgers from way back. Veggie Grill https://www.veggiegrill.com/ is a big chain. https://en.wikipedia.org/wiki/Veggie_Grill They partnered with the Beyond Meat folks. But I am not seeing huge buzz on the burger end. Too many other tasty options - perhaps we are spoiled with decent choices.

Neither has the US but we certainly ran with it ') When we started getting the ones with multiple flavor packets - the salty bit, the oil with allium of some sort, and dry hot spice - my son was quite happy. He always augmented from pantry but this was all inclusive in the overly cheap packet. The rice noddle ones always seemed a bit too mushy for me.

I grew up with Adelle Davis on the bookshelf so I kinda scream "oh gosh" when I see nutritional yeast. More recently it has become an umami golden child particularly in vegan cuisine. I need to re-acquaint myself.

Perhaps some of the response difference is that we taste bitter differently - there are genetic variables. Bitter to me for instance is just normal part of the taste profile while some friends will have a startling reaction. Certainly broader input is good - but just a thought.

I used my OG (old guy) for broccoli soup today and noticed the caution "household type" implying a "Braunier" version. The other 2 I found in the garage. Not my personal ones. I like the blend container in the boxed one - does not seem to have been used.

@Margaret Pilgrim I do find that mustard pairs so well with cruciferous veggies like the b-sprouts. Looks really appealing.

In my local experience in Bò 7 món the leaf is la lot. We have a huge Viet population - no idea if what they use is typical but never had it fibrous or stringy. https://www.vietworldkitchen.com/blog/2016/06/beef-wild-betel-leaf-recipe-la-lot.html One of our favorite communal meals.

Does daikon crisp well?

What are you blending? Our 2 Brauns are 30+ years old. Not as much used as yours but steady beasts. Maybe lay in some lightly used older ones when they were better made. Probably cheap.

Nissin started just down the road. The bachelor and uni student's inexpensive friend. They sell it round here in case lots. https://nissinfoods.com/ often the first thing hungry teen boys "learn" to cook. History is interesting https://nissinfoods.com/our-story

Mine (# unknown) has/have a path of travel....around the snap traps. Apparently has a peanut allergy. First the ants were all over the bait. Cold enough now the ants are scarce but it/they must have a food source outside and are "smarter than the average mouse". Still have not had the guts to open the nesting cupboard. Got up super early and must have disrupted the dawn routine venture. scared it - what a dash it made for the dryer vent I think.

well you explain it to the customer when it craps out. Succs you can underwater but herbs - years doing that.

@shain I don't think we did a new years cooking resolution topic. What I would like is to bring in so many flavors and textures with shain's inspiration as regards vegetarian cuisine. Heidi Swanson (101 cookbooks) does it but not in such a captivating way. Usually cooking for myself. I have to figure out a pantry method that has depth and breadth and retains freshness. Thank you!

K just going outside to scream - who cares! - not real science but as noted if it works for ya ok just don't preach.

Drainage? Wet feet?

Yes I would reduce. Corn has been bred to be sweeter than the past -not my preference

Seems like it lets built up steam escap - for a crust based dish? Love the green can parm in the background - hell I use it as a salt sub

I'm a "masher". Usually take the potato masher and squish some to thicken the beans near the end. Just he texture mix I enjoy.

@Smithy I have wondered about that bean mix. Seems they would be done at different times, but maybe that makes it interesting?