heidih

Oh 7-up is a thing in Korean marinade for those cross cut beef ribs. I am a shameless romcom fan ( in good company with Michelle Obama ;))and one of them uses cherry-coke in a petit four to present to the incoming prince of Belgium Like other flavorings the sodas can bring an unexpected but vibrating note. Yes and coke in long cooked pork/beef is classic. Flavor is its own presenter - if it works it works. So sugar + fake flavor. No judgment. Heck most vanilla used is "fake".

OMG the little anchovy or whatever- fried - squeeze of lemon - sublime

So I just could not take it anymore. I never bake when parents are in town for 5 months but it is my birthday so "screw it". I have no fridge space so I did no-knead super simple just on the counter overnight (it is 50's 60'sF here) Free form. I got distracted so the bake was longer than usual but the crust was wonderful and the innards well developed. Enjoyed with roasted garlic and a bit of salami.

Sadly I do not have a scale available.. I have our old one with the sliding weights - but it is buried in storage. I did grow up with Euro weight based recipes... Thanks for the framework - I can go from there..

Actually based on all shain's posts - I think a cookbook w/ photos is in order! All the other vegetarian sites pale in comparison.

You will be documenting for us right!?!

I feel compelled to bake today. Bread rising at 5am. Stuck up here so all I have is flour, sugar (white & brown), butter and leavening agents. A few sweet spices as well. I like my cookies crisp.Any suggestions? Well orange olive oil cake is the fall back but I'd prefer crunch.

Good call. Ya gotta change your location on your profile as HK no longer works for northern Europe which we will be enjoying vicariously

I have nobody to fry for so if you try do report

He is a wonderful boy!!! Do report back on the wedding

Norm - that is very classic. There a rom-com (romantic comedy -( a fave of Mrs Obama) where the chef crushes ice cream cones for a sort of waffle taste in the same sort of application

oopsn fprgpt this https://forums.egullet.org/profile/25486-david-lebovitz/?tab=field_core_pfield_37

Hhhmm hello have you considered asking David or his books. He was here way back when and is wonderful. David Lebovitz https://www.davidlebovitz.com/

Well I may have underdone the yeast so I think 2 days counter is probably good

Well I am plebian at best. Finally defied stepmom and made no knead dough today. Not allowed into fridge so gonna counter rest until tomorrow. My bday then so let thee baking begin!

All very enticing. I am just afraid to ruin my taste memory - Belgian waffle as a kid - crisp/tender perfection with real cream and berries at Ports O' Call Village in San Pedro - long gone.. And I do not usually care for pancakes or waffles. Yes I am odd '-

So they are quite "chewy"???

I love love duck and our Chinese markets sell the legs and wings separate. How do you cook it. My craving is full blown (as is my octopus one- oy )

My first Italian pizza was in Naples. Just a street type vendor - a square of dough and bit of tomato. Coming from the US the simplicity and no cheese was confusing but after walking and walking for hours it tasted like heaven and shifted my perspective. Again - fabulously heart lifting images

The definition of "lazy" certainly varies around here! I've never done rabbit whole like that. Looks good.

Wow the colors in Naples. Great photos. Reminds me of old areas in Mexico like Guanajuato city.

Interesting. In the US fish sauce has become quite the recognized "extra oomph" in many dishes including ragu.

Love snow crab; especially the sweet chunks where the legs were separated from the body. . Affordable. I usually wrap in damp paper towels and nuke for a few seconds cuz I like them lukewarm. I think they get cooked on the ships before transport.

Ha! 1965- the beginning of charter flights to Europe. I think we had to bring our own - no food service that I can recall...

@Toliver It appears the petrochemicals are not so frequemt, we do have labeling laws in the US https://qz.com/358811/heres-why-your-farmed-salmon-has-color-added-to-it/