heidih

But what makes the original question different is the person emphsizing all natural, no additives, organic. That seems a more specialized set. Also when for instance my Voetnamese friemd got me cooking the cuisine of her motherland she'd often note that she used one brand for cooking (usually less expensive) and another for finishing or dipping.

I'm not a biscuit girl,but those are stunning and enticing,. The color and fluffiness!

Maybe you have mentioned this before but I do not recall. Is the China Coast dressing a product or something you mix up?

I always thought the little spice packet was what is termed generically as pickling spice. Always seemed pretty consistent across brands. Your nose can be a powerful tool. Always bought by price and looking at underside to make sure not buying a hunk of fat as neither son or husband could dral woith that. Oh and flat cut. I;d cut some of the potato in small cunk so you could sample 3/4 way through and adjust the salt. If does not give you the smell you expect as it is cookin, that s when I;d add more of the pickling spice. I also would cut a whole head of garlic in half and add at start as we all like it. Method - crock pot

Synchronicity: @David Lebovitzmentioned this dessert with anchovy in his April newsletter. At The Anchovy Bar in San FFrancisco Tamarind-Vanilla Ice Cream Sundae with cashew-anchovy-coconut crumble

Thanks! When she says the pistachio oil is optional- dothink really optipnal orr that the oil need not be pistachio? Really envious of those baby gems,

Love gigante beans. A local deli counter used to offer them for sale - but the were more simply dressed with oregano, garlic, oiive oi and a hint of red wine vinegar. So comforting at room temp.

+! + Sharpie on tape.

I thought the traditional rice powder for larb was made from sticky rice. He had jasmine on plate - that would work?

I got this clear visual of an unanchoired greenhouse drifting through Canadian airspace.......

Beautiful. I did not make it last year and there were disappointed faces. So you put the additional warm spices in the syrup. Ive always put them in the nut mixture. Sounds like a technique worth trying to really bring the flavors together. And yes a little age I find is worth the wait.

Are they cooked to the point that the liquid is all absorbed?

When Isaw the topic title my mid went to sweet/sour cabbage type prep. And the 3 bean salad always had green beas as was sweet. But soy sauce does not scream "Southern". Can't you just prpfusely compiment the Knights of Columbus guys and get a rough recipe?

The only Western type dumplings I could make well! In cow foot soup. The recipe was from a well kowm encyclopoedic coobook but I can't remember.

A friend showed up with a gift basket for me from a woman I don;t know well. All things I will enjoy. Sunshine on a rainy day.

Thanks so much for your report and images. I'd only seen onereview and it was lukewarm so I appreciate your links to others.

What about countertop material, lighting, outlet locations?

Like @blue_dolphin I prefer the laundry sink for large pots and pans. I don't have to worry about looks. Guestes not usually perusing the laundry room. The deep double sinks in kitchen were not my choice. Drying rack stays moist.

Again - beautiful. On the handedness - I was woefully insensitive to that even though sister is left. Until I lost effective use of right hand which is my dominant couple times.

I just eyeball it. Extra I freeze for quick meals or to round out a soup.

I recently started getting the Rustik pop up ads. I too like a sour sourdough. Thanks for the detail.

@Kim Shook Purchased gingerbread dough is a new one on me. Think I'd try it.

@Shelby Your food as always looks comforting and delicious. BUT homemade choclate pudding with blackberries - I never would have thought of. I am imagining the taste now, Thanks!

So what is the rice flour use/culture in Latin American cooking. I am not clued in.

Pea eggplant https://www.templeofthai.com/food/fresh/thai-pea-eggplants