heidih

And they are?

Thank you for joining me on the salted butter path. As a girl when I first started baking under the older ladies tutelage it was a beeezarre hunt for unsalted Fleischman's MARGARINE. Maybe some WW2 food sourcing influenced them? When I grew up it still took e so,e years to break away from that. I now use salted butter and it works in an enjoyable way in my baked goods. Yes I have read the pros and cons but let my tastebuds rule. The first year I used butter in my holiday gift baking the recipients told me "best ever" with sincerity.

I always love to see how you include vegetables in your dishes. Provides inspiration to me. I can't do fruit in the morning - leads to all day nibbling and sugar craving - but veggies work.

That salad is a stunner. I like the radish sharp with the pea sweet.

Been there - hopefully with a good outcome

And if the Knorr sales figure in Wiki is anywhere close to accurate wow We are all connected by food https://en.wikipedia.org/wiki/Knorr_(brand)

Is that a Knorr or just a remarkablyt similar chicken? Nice to find a reliable one. How do you use it most?

When I use any of those chicken powders I don't usually use regular salt. But I am usually also adding soy or fish sauce, Still I don't pay attention to sodium on label. Tasting is key. Plus country of origin has different rules on dietary labeling, I am forever frustrated when people do not realize that in US it is percentage of daily suggested of the labelked serving size.

I found this sweet and the dishes sound interesting. L.A. chefs honoring mom's food. https://la.eater.com/2023/5/10/23717247/los-angeles-restaurant-chefs-menu-inpsired-family-mom-mother-recipes-childhood-memories

Thanks for the reminder. I used to sell the variegata (tri-color) version. Very showy. With a large font label "highly invasive" - those aggressive rhizomes. I didn't know its culinary use until I saw it referenced in a Vietnamese blog. I donlt have access anymore but I think a friend does or did. Will have to check.

Love the free u-pick early morning dandelioms! Also enjoy those apricot preserves.

An elevated G & T

I like it more than tonic water. Schweppes. Guessing this is the reference? https://en.wikipedia.org/wiki/Bitter_lemon

So kinda like Kaya toast https://cooking.nytimes.com/recipes/1022655-kaya-toast

Was wondering too. In my old dialect Ellbogen = elbow which I can kinda squint and see that shape. The tool with the scraper/pusher looks effective and simple. Knoefle means little button to me. That green sauce looks good to me with the meal.

I used to do similar from scratch as drop dumplings on my cow foot soup. Yields a soft result of course.i Tasty but depends on what texture @TdeV is hoping for.

When I use Jif I find the batter pretty thick and don' imagine a drip hazard. Mix, let set up a bit and then dollop/spread on top. I'd be more inclined to do it separate, maybe as the muffins, cuz at service esp w/ stew the topping likely to crumble into stew. When I add grated zucchini into batter I add an extra egg whitte and eyeball the liquid a bit under what box says.

Stepmother came back from Costco with a bagged salad labeled Green Goddess chopped.https://www.taylorfarms.com/products/green-goddess-2-pack-chopped-salad-kit/ . She didn;t like it. One of the crispy add in packets was lentils. She gave me the second bag. I did noit use the lentils in the salad but enjoyed them as a crunchy munch. Has anyone made their own crispy ones and if so - method please. I looked online. These were not oily at all.

Very admirable goals and projects. As I've asked before "Does Rob ever sleep or get free time?!"

Tried and True?

Well rats are everywhere - in US they invaded the Envoronmental Protction Agency in Georgia and the rat experts can't get them out, and New York - bizarre! Do report back if you find an enjoyable combo. My family kept hives for years and it was interesting to taste the seasonal variations. Honey extraction - a grueling day! Happy Baking Reslly appreciate your sweets sharing.

Did you consider adding chesnut in some way? Some ideas from @David Lebovitz https://www.davidlebovitz.com/chestnut-puree-creme-de-marrons-clement-faugier/

Not Chinese but addressing your described need: I often boil pasta (linguine is my go to), drain, rinse with cold water and pack up to use for several days. Just heated in a dish as you described. Eliminates the extra pot when you are pooped. Freeze well too.

I'll echo @Darienne on the orange quality. Navels - not so much on the flavor/tart scale. Also I recently posted about an orange olive oil cake I have made several times. It was nicer than the past ones. I attribute it to the prior oranges having been during the drought. This time they were picked on Easter after our very ample rains. Both the juice and peel oils seemed pumped up.

My knowledge of Hunan is poor, but the reason I do not use jalapenos is to me they are not very spicy and lean to the green bell pepper flvaor and smell I dislike. My reliable choice at mainstream grocery is serrano. Out heren farmer market and Asian arkets offer a wider selection.