heidih

You cook so well and alot. What is it about cookies that puts you off?

The image where you show some handles and grinding (?) plates - for food? Looks like my flea market though it is one of the largest in the US. The treaures one can find are fascinating. Often displayed on the ground like you show, https://www.longbeachantiquemarket.com/

My library has Plenty, Plenty More, and Jerusalem. The images alone have inspired me tremendously. 3 week checkouts - multiple times.

I've been quite attuned to Middle Eastern cookbooks lately living where I do in a similar climate. I enjoyed Zahev from the library and got roped into coveting Israeli Soul (Michael Solomonov and Steven Cook) after listining to their interview iwith Ed Levine Sunday on Serious Eats. I have a long shot at winning the book on another site but if not - I will hit the purchase button.

@Anna N What?! So that was just an old can? I've done the water bath with the can and it was decent but can you clarify? Because I am very visual I think dulce de leche disappoints cuz I think it looks like butterscotch but is mostly just sweet. I adore butterscotch.

I have found even with older rice whether short or long grain, the given ratios are too high on the water end especially if you rinse. The rice cooker is much more "sealed" than a pot so maybe that is the reason. Worst case if it is a tad underdone you can reheat in the microwave with a touch of water and let it sit in the steamy environment

I have personally only used Big Red I got at an auction. A friend uses a little "non-logic" jobbie so I have participated with that. Its all about the rice/water status and ratio. I've gotten to the point that 97% of the time it works out to my satisfction. I dropped it and now it has a little gap so I've adjusted for the extra venting. I don't measure anymore. I rinse in the container so some water remains and do the old "knuckle deep" on water but I have small hands so it works. What kind of rice were you using? Gummy is usually too much water.

@Smithy This link provides a nice discussion about the use of spce tempering (tadka) in Indian cuisines. It discusses both in fat and dry. http://www.onegreenplanet.org/vegan-food/what-is-tadka/

Yup - I have at least 8 trees of various oranges and tangerine hybrids. Re-greening I have observed, but none of mine are sweet until the first "orange".

@HungryChris Your daily inclusion of vegetables at breakfast delights me. I have been trying to channel that. I am not a fruity person but happily eat veggies at any time. Keeping more quick pickled things around and making my salsa is good start. I'd love fried zucchini at breakfast but frying & I are not friends.

And that is the biological imperative for us gals to have a bit more "padding" - lean & mean is NOT biologically adaptive for females

For my taste the bonus part about cuts like short ribs is the lip smacky gelatinous nature of the resultant braising liquid. A 2'fer.

Ha - that phrase Dorothy used to Toto in the W of Oz "we're not in Kansas anymore" has a reverse application. Yes we are in Kansas! Life is REAL

Imagine you will braise? Same process just check them occasinally to test done-ness

That is what I like so much about the simple no-knead bread. I usually let it sit for well over 12 hours in a cool place (no fridge) and it sort of sours itself and then fridge rests for for a few days before baking. Don't mess with success I grew up on San Frabcisco style sourdough but I like what I produce perhaps even more because it is intuitive and natural versus agonized and studied over. Taste trumphs in the end. And I am more than odd - I like the inconsistancy...

Oh ours were the drop ones. I like the different textures they provide from crispy edge to sometimes fluffy "Pavlova type" innards. I do mini chocolate chips and crushed candycanes when I venture into meringue. Spoiled by the ease of the inexpensive big tub from Trader Joes but home made are better.

Hhmmm now that I think about it we did do a meringue cookie with coursely ground walnuts. A plan is forming.... I think we didn't do meringue often because few of our recipes used just yolks and eggs were seen as precious. (Ya know the fun of cleaning the hen house, getting them in at night, avoiding the ridiculous ginormous rooster).

Cinnamon stars? Description?

@HungryChris Tempting meal as usual. You use alot of asparagus. Do you know where it is sourced from? I am just overly curious about food sourcing

@liuzhou Living in avacado land I am curious, Do you know where your region of China sources the "alligator pears" ?

Our local Farmers Market crepe vendor uses a flat metal tool that works similarly. See woman on right. The flat griddle is typical . It is lovely to watch the deft hand movement that spreads the batter on the hot surface.

My first thought was meringues as well and crushed peppermints this time of year is a fine addition. Sometimes I go crazy and do chocolate chips + crushed candycanes

Well I think that is a given with the okonomiyaki along with that thick sweet and Worcestershire driven dark sauce. I am not a fan.

I grew up with vinegar on the table (industrial white) to dribble into soups. Perhaps doubling down - the squash vinegar - to diner tate - dribbld into a squash based soup over over roasted squash "salad"

In my experience fresh pasta makes a difference in more delicate preps where the pasta is the star but otherwise just don't mush up the dry stiff. Bread looks llike I would want to wolf it down. You have always made your hunter happy - don't stress