heidih

The under appreciated nuances of cup holders. I have friends who cross cars off the list if they are poorly designed in this regard, http://shermanslagoon.com/comics/december-10-2018/

I rarely fly. When I did the odd 5 day jaunt to Singapore on Cathay Pacific I admired the thoughtful food pesentation but what cracked me up completely was after the lights were dimmed you coud go and heat a Cup O' Noodles. I think many passengers found that the most comforting.

I traded cookies for calamansi yesterday. My friend's 2 trees are loaded. Forgot phone so no shot of trees.

I stick to Pringles and G & T ')

I was on hold for a long time and then on open line with a tech the other day. I asked her about getting ready for holidays and any baking. She stated "I can't cook". Figuratively took her hand and sent her to several no-knead bread sites. Sharing the love

The issue I had with fondue was the little sterno tins. I am highly reactive to the smell. I do little votives now.

My citrus including kumquats is all green.Should be December/January ripe but global trends...

When we did the Vanilla Crescents it was always a game of are they cool enough to handle but hot a nough to adhre sugat. A very quick and deft hand as developed early on. Otherwise ya got "paste". Even 6 year olds get it.

Oh yes it is an interactive sport. The color coded forks help. Having 3 is super cool - hot oil & red meat , cheese, and chocolate All major food groups covered and everyone smiling

I am starting the packing up for giving process and realize I may have to do more. People SO appreciate the baked goods. I tapped my UPS guy (store) on shouder to had him a baggie saying it was a preview. He exclaimed my name and thank you, remembering past cookie plates.

Wow what a chile line-up (and beautiful knife).

Ha you made me dig them out. Headed into a pot of broccoli soup with Japanese curry powder, Thai coconut milk and Polish dried mushrooms. I can mash cultures with the best

@Smithy I am usually a Calrose medium grain girl but I did jasmine from Trader Joes recently and it was fluffy. Also used to do the big new crop bags of both jasmine and basmati years ago and they were great. As rotuts mentioned the water ratio and the wash/soak factors "factor in" I let the hold warm function rest the rice for a bit, then use the paddle to gently "fluff" as shown to me by Vietnamese food friend.

@Anna N The fermented black beans are just an umami bomb. Not reallyy akin to what one thinks of as "beans". Think more soy sauce.

OK first I will say So DO NOT put titles in quotes cuz google does not like to pick them up in search mode. I thought of this topic as I did my holiday baking.The pumpkin bread (with miso and hot Hungarian paprika) was tasty on day one. 2 days later it is amazing! More moist and settled into its flavors. I already knew the baklava had to sit at least a day. Packing all up for distribution tomorrow with an old lesson reinforced.

As a child of the 70's we had the cheese one ( usually using a processed cheese like Velveet to smooth things out).They also did the scary hot oil one with beef and dipping sauce like bernaise. My red enamel one is somewhere in hiding along with the color coded forks

Well something beyond challenging.I heutated on the baklava all morning. So cold my hands did not cut pretty diaomonds. Finally did with minor syrup spill (not good on maple florr).I could have left the bake a little longer but 2 test pieces lateo I think giftees will be happy. The lemon I had really made the difference.Thank you Farmers Markets We shall not go into how I accidentally made this my backgound - resolved...

Definitielt not latkes but a twist I would try https://www.seriouseats.com/sponsored/2018/12/chef-nyesha-arringtons-recipe-for-kimchi-potato-pancakes.html

Despite the weather horrors I would check California. Yes i am a Cali girl but really we have great fruit. https://www.thepacker.com/article/california-citrus-growers-anticipate-good-2018-19-season http://www.pearsonranch.com/citrus.html

Yes thank you so much for sharing your experiences,. You describe the food so well. My head has tasted it all and I will re-visit for inspration. Oh and if English is not your first language you deserve high props on your communication skills

I am late to this party but do live in citrus land. Navel for a juice situation - NO!!! The smoother skinned ones (there are so many) with just a bit of give might be best We used to say Valencia for juice but there are so many now. I like to mix in a tangerine or t-hybrid for extra flavor (think tangelo ones) I also like starting the squeeze process by the equator cut and fork & twist before using twisty juicer thing. No science reason just experience,

Spam might be a bit over salty.

@chris taylor Looks like a small oily guy like what we class as mackerel. Great on a grill. Like the whole hamsi thing I would love to enjoy https://eatingasia.typepad.com/eatingasia/2011/10/hamsi-anchovies-black-sea-turkey.html

Oh now I need some limas I know many despise but I really like them but rarely include.

I experienced the joy of "give-away" today with my first two. Cable guys, gardener, fish guy, and mail place guys. Food is powerful.