heidih

Oops I got the beer brands reversed. Did not edit as post has been read.

This is no place for politics/political correctness but if you google bud light controversy - it is likely why your dear could not find it, I've never cooked or eaten salmon fried - and I like salmon and make it often. Glad your method hit his "moist meter" approval.

Is the cauliflower just thin sliced & raw? I was offered too many of those bought from the grocery store raw veg & dip trays - so I have avoided playing with it.

@Kim ShookI meant to ask if the KFC slaw is a knock-off you make a big bath of or from the store. I make great slaws but for pure comfort KFC hits the spot.

Sometimes it is the little touches from others that spark ideas. You reminded me I have apricot preserves in fridge which will be good in the glaze for the country pork ribs if I do them on Sunday and roasted carrots dolloped with an almond herb pesto w/ bit of dairy. I'll probably make it even just for me.

I think the term is "no added fat". Plus we have realized in recent years that many nutrients need fat to be properly absorbed/utilized. It does look like lovely meal where you could actually taste the flavors in.]stead of butter and cream numbing it all out.

Yes. But I cube with crust (flavor), dry out and just smash - prefer a bit of variation in crumb.

I leave the crusts if bread is quite dry or toasted but I think that caution is that with crust you get uneven grind and crusts can "hung up" in device

Were I entertaoining I'd have done spaced out small courses and one woud be @scamhi's stone crab claws. One of my favrite foods, https://forums.egullet.org/topic/164739-dinner-2023/?do=findComment&comment=2383162

Can you elaborate a bit on corn casserole. and are peas just boiled and buttered? I grew up on peas (green bean also) in a white sauce with fresh dill. Kids did not have to be strong armed into eating vegetables.

Seems a bit cutesy trendy unless some young influencer promotes it. Where is transparent can sourced and at what cost/

Oh my I could surely mail or UPS my contaimer for less!

Can I ask what made the oat container ideal storage. Might give us ideas for alternate. I have the exact shaped oat container in my pantry but alas shopping costs. Etsy has vintage ones - tin.

Only my son as no other family in town but juggling fulltime job plus internship so he may take a shift to let someone with big family have day off. Meat section was a wasteland today. I picked up mome super meaty country style pork ribs at half off and shrimp which are excellent. Got broccholi which will be soup on Green Thirsday and brussels sprouts to be roasted and dressed with a sweet/soiur dressing and served room temp. If I do the ribs I'll roast sweet potato, carrots, and potato. If shrimp I'll do a coconut curry with rice. I wanted asparaagus but all they had was limpid pencil thin stuff. The Easter candy aise was boring, no Kinder eggs so got yhe goofy rabbit that walks and poops jelly beans as a jokey gift

Any plans? Always interesting and often inspiring.

Jamon I would think

Heater is nice but heat from below that actually heats soil is more ideal. Also humidity esp with hot air drying things out. - Some cover seed trays with a piece of plastic. Just make sure to air out daily so condensation on plastic does not overwhelm a struggling seedling. There is always the option of singin them encouraging things like "I think I can, I think I can --Yes I will

@Shelby on your sslow-poke pepper seeds - the soil is not the factor until tthey sprout - all the nutrition is in the magical seed. Do they sprout and sto'The link (with suoer annoying adds) is a nice summary although I;ve never doine the chamomile tea soak. Soaking generally is worth a go, and you can scoe some as a trial by rubbing them around gently on a light grade sandpaper. Remember the hotter varieties are the most stubborn and take longer. The biggest thing I;ve noticed is soil temp. Is he using a seed heating mat? Good luck. https://peppergeek.com/germinate-peppers-seeds-fast/

The late great Laurie Colwin adored gingerbread cakes amd wrote several beautful articles about them When I think of lemon icing I thik a simple powdered sugar and lemon juice maybe with a touch of zest and thinned with water as needed - but creme fraiche and the icing drizzle - https://cooking.nytimes.com/recipes/1016198-laurie-colwins-gingerbread

How do you achieve your char on the radicchio? Hot pan stove top or?

Congrats! Love your use of the extra batter for crispy goodies. So interesting on the retained crisp. Your outdoor set-up seems perfect to eliminate the kitchen smell of deep frying esp in your enclosed Princessmobile.

And because of where you live with access to so many reasonably priced restaurants with excellent food cooked by people who come from the countries and grew up with the cuisines - you maytrend more to going out (esp in a group to share) and enjoying the breadth of dishes

Dave and JAZ's fried shrimp I'd guess.

I never hesitate in produce section when I see someome with a "deer in the headlights" expression looking at the spinaches. If they pick up bagged baby I ask "oh watcha making" and if they say creamed or something cooked like that I voice the same preference. Love spinach in general and creamed is a favorite.

Thise date snacks take me back to the water chesnut stuffed in date and wrapped in bacon - then broiled - a favorites 70s nibble pass-around at parties with drinks.