heidih

I spoke with the SIL of the local fire captain and she said they had been gone for 2 weeks at the various hot spots. He is 55 and sleeping on the fire hoses - not fun. He did not get the food but they appreciate the effort.

Well food play is on the agenda tomorrow so will report back. Still thinking of pre toasting though the 325 longish bake might be enough

Well I'm stuck here with only walnuts so shall experiment - though maybe just meringues with a touch of toasted nut makes more sense

i was intrigued by the Dorie Greenspann 3 ingredient cookies but only have walnuts, Maybe toast first? Any experience? https://food52.com/blog/18962-these-genius-3-ingredient-cookies-will-be-ready-before-the-oven-beeps

Amazing right in the thoes of it work. The best side of food sharing https://www.worldcentralkitchen.org/

More importantely GPS coordinates please

No this is a person graduated from a well respected university (unforfunately mine) - she is just playin an angle

Back up to the calamari - I have found the tender yet still toothsome and tasty ones around here are made from the tenderized steaks; thicker but not uber chewy

Maybe its buttermilk - that I could handle

I have watched them all. Interesting, thoughtful and compelling. Here is the general link. I love my city https://www.kcet.org/shows/the-migrant-kitchen

It does seem wasteful in an overall frugal cuisine

And perhaps the most cool re-purpose is the ancient/traditional ricotta from whey! Yay! http://www.cheesemaking.com/store/pg/217-Ricotta.html

Hhmmm - I know I saw something recently about drinking the whey, and I see whey protein marketed. Found this article interesting https://www.farmcurious.com/blogs/farmcurious/17599408-cheesemaking-what-to-do-with-all-that-whey

Beet is/was used to color our Red Velvet cakes in lieu of food coloring. https://food52.com/blog/15776-an-all-natural-red-velvet-cake-that-s-truly-red Vivian Howard did one with chocolate on her show here http://www.achefslifeseries.com/episodes/34 recipe: http://www.achefslifeseries.com/recipes/47

I'm with your brother on the wrong weather. I started my radishes which I overplant and use for greens - but - way too hot and they are not happy

Often sold flowering here - stronger taste but I like it

So you don't lke the MW asparagus? I've found it to be a good way to avoid water log. Was interested when Kenji touted it here http://www.seriouseats.com/2017/07/how-to-steam-vegetables-in-the-microwave.html Wow - unexpected mechanical failures - not a happy place. At lesst you have that crazy pup to distract you

Oddly in agreement with liuzhou - my little marble m & p snaggged for I think $3 at the mega local flea market years ago. Used at least several times a week https://www.longbeachantiquemarket.com/

So the marketing geniuses at the phyllo/fillo company decided a smaller double roll in the 1 lb box made semse - maybe for applications other than baklava -grrrr The size was so stupid. Tastes great though apparance sketchy. Flavoring was slightly under ripe tangerine peel grated rind in the sugar syrup. Gaps are quality control testing ')

I grew up with parsley root - from the garden. The easiest closest cousin available here is young parsnip root.

Shelby - just on counter. I take out of bag to avoid any condensation/sog. Most are ready to eat within a few minutes - voice of experience

When I do the TollHouse recipe on the bag and scimp a bit flour and go generous slightly on sugar I always get super super crisp and thin - just snuck one out of the Chritmas stash in freezr

Sorry bout the quote format... Yes! Glenn Roberts of Anson Mills brought Carolina Gold back from the brink of extinction http://ansonmills.com/products/23

Alo a recent Serious Eats podcast with former White House executive pastry chef Bill Yosses brought up the devotion to Mounds bars - the original with dark chocolate and no nuts. Now owned by Hershey but has a great history.

Also Canada and the NE U.S. are the "go to" for maple syrup. There are various grades and flavor profiles.