heidih

I think it is the temp. If you got the chemical rection that should make the soda safe. That is what he liked about the Sees brittle - the"airiness" - and this a man with NO palate. I just used a candy thermometer. Course I did it monthly so had more of a neural memory thing going on.

Possibly of interest to TJ fans. https://www.realsimple.com/food-recipes/shopping-storing/food/trader-joes-holiday-products My niece says TJ she means TJ Maxx, but I of course assume food!

Thanks for sharing the water set-up. We often see the cool shots and don't realize the amount of work going on "behind the scenes"

Eager for 2020 to arrive are ya? Looks great.

As a former teen anrexic I wouldn't wish it on anyone. I eat when I feel like it and often that does not occur until noon or later. I feel gluggy with a big breakfast or lunch. My son has treated eating diordered teens of all genders and it definitely is not just females from his experience. As with many things - awareness is key.

Don;' think you are in Salem witches territory https://www.britannica.com/story/how-rye-bread-may-have-caused-the-salem-witch-trials

i it will work. Bake, slice thinly, maybe toast and have a nice spread - sweet or savory. That is what we do - adapt. Bread is a living creature.

Had a lamb craving so did a big shank in the crockpot with carrots and lots of "flavor" stuff. I came up with the searing and braising but thiis was excellent just with minimal water.. Rest for tomoorrow and bones and condensed bit of broth for a soup for a 3rd round.. So good No image cuz so so brown.

Oh yes watercress can be lovey if fresh and vibrant. I often used it as the green in a lightly dressed salad with something like a more fatty meat like duck. Here Asian markets often are the freshest source. I think my farmers market does not sell enough to make it viable. Pasta dish sounds great.

Duck at what temp?

The whole Hatch branding annoys me. I go to Latin markets with turnover, smell deeply, and buy the chiles that appeal depending on proposed use. The good ones you can smell through the packaging. Cist = ridiculously low considering the flavor punch.

@Norm Matthews Not a ham fan but the type you mention I think I'd like. But what got me was the dried apricots. Genius twist.

@chefmd As noted all looks tasty. The not so attractive but probably delicious green puree? Broccoli?

"Honey normal is just a setting on the dryer".

It gives you a base and then customize with your own. I woud get a structural icing on board as well. Then "ready, set go"

I am a bitter lover so might give it a go though none of my friends are- so it would be just me.

@blue_dolphin Those clips were hilarious. I have tears in my eyes. Then channeling them I went to the kitchen, cleane=ed off a knife with mayo on it, somehow got mayo on my finger which I used to brush my bangs out of face....

Wow when that was a novelty. We forget. Thanks!

Wow Campari in the cranberry sauce - genius. Tell us how went over

What a great future story! One year we had a new oven. My sister kept futzing with the turkey, not realizing that it shuts off if door open for more than a few seconds. You have to push start again. I was gathering greens outside for decor and walked in to NO turkey smell. Bit of a delay there. Oh and the time the old oven gave up the ghost half an hour in and we had to take the beast to a nearby relative to cook. Hhmm - an oven issue trend... Last year the hostess had someone pop the Costco mini quiches for appetizer in the oven and when the helpful guest went to take them out she dropped the pan and of course they landed face down. We embraced the 3 second rule - her floor was kinda clean and not too much filling was lost. But in all these situations we laughed so "all good"

The ice cream cone thing was a trick I got when I did a castle cake for my sister eons ago - from Betty Crocker Boys and Girls Cookbook

Friends have requested spiced cookies like gingerbread. . I'm thinking more along the lines of pfeffernusse. Will play.

Yes fumble fingers though you do see those ginormous pizzas and such on the internet

I used to edge Sabra and Maraska into everything. It was a time when food information exploded. I'd have the news guy downtown LA call me when Gourmet came in!!! I worked near. Wow when there were news sellers. https://en.wikipedia.org/wiki/Sabra_liqueur https://www.theliquorbarn.com/maraska-wishniak-cherry-750ml/

Y'all scroll down and you will see the image that links Mama's cranberry salad https://food52.com/