heidih

Check out this post http://forums.egullet.org/topic/143502-dinner-2007/page-79#entry1450400 Sounds like your flour is the density culprit

For a good overview check out this eG topic http://forums.egullet.org/topic/145980-pimento-cheese/

If you are wedded to breasts - either under the skin or in a pocket slit: pesto or tapenade or other flavorful thick paste. Roast or grill (grill to side of main heat) on citrus slices

Ooo- I like the idea of mushroom with artichoke.Will give it a try.

Oh yes - happened to me years ago when I picked some limes and squeezed a bunch for a Vietnamese salad. I did rinse my hands, then went back outside to garden. Scared the ***** out of me when these dark brown patches appeared. I recall an article about parents getting in legal trouble for burning their toddler - he had gone to town with citrus in the yard (Florida I think).

Beet salad with Trader Joe organic beets steamed in microwave. Once chunked into bowl they were tossed with salt, course black pepper, a healthy amount of crushed garlic, touch of mustard powder and TJ Seville orange marmalade, light hand with balsamic and olive oil, crushed well roasted almonds, and crumbled goat cheese. Heavenly at room temp as cheese softens from warmish beets. Fresh mint would have been a lovely addition. No image as it looks like a red jello salad from the midwest ETA: forgot the raw garlic1

The only thing that jumps to mind are rock shrimp. I adore shellfish and especially shrimp and spiny lobster. These were tasteless to me. Granted I've only had the frozen ones from Trader Joes.

Maybe once a year a steamed or poached dog on a lightly toasted bun. Finely chopped onion and sweet pickle relish on bun, then dog, then ballpark mustard. I do like our LA street dog - bacon wrapped version. Cooked on a flat griddle (sheet pan over sterno usually) until bacon is crisp. Bun is opened and warmed on griddle. Topped with everything: griddled onions, mustard, catsup, and mayo with a griddled whole jalapeno set on top.

rotuts - I'm a big fan of TJ Seville orange marmalade too. I tend to use it as the sweet element in dressings, dips, glazes, and marinades

Linda - The Spice Necklace and An Embarrassment of Mangoes by Amy Vanderhoof have recipes and descriptions of these delights

For the limited use you describe a simple cardboard as mentioned should be fine, I love these sleeves I got at a Messermeister sharpening demo http://forums.egullet.org/topic/138482-eg-foodblog-heidih-2011-a-slice-of-life-in-the-south-bay-of-los-a/page-6#entry1812650

As soon as I saw the Amazon review my mind kept bleating "Edna B Lewis" - and after the least bit of googling of course the author worked under Scott Peacock. Small world, great food writing. I hope to hear from those who have the book.

I am intrigued. Checking out now. Amazon (eG friendly) link

Agreed djyee100- I have baked yeast breads since I was a teen and do enjoy the kneading process. I enjoy the flavor of my no-knead loaves especially after a few days of aging.

Further to Norm's comment above you may want to check out this series of articles on Serious Eats about a BBQ restaurant start-up. Ironman stamina required! http://www.seriouseats.com/2014/08/signing-a-lease-new-york-restaurant-bulding-barbecue.html

My grandparents had an expression in their 17th century German dialect along the lines that everyone ends up eating a kilo of dirt every year. Their kitchen was clean & tidy but they would have fainted at the notions espoused by the chemical companies today that one must purchase those products. I am a biologist by education and at least anecdotally it seems to hold true in my life experience that we are insanely susceptible to marketing...

I usual see it as shaking beef - see this description (shaking as in the pan) http://www.vietworldkitchen.com/blog/2008/05/wok-seared-shak.html

JoNorvelle Walker - not "commercial grade", but it is manual......a fork! A Vietnamese friend showed me this and it works well for me. Cut lime in half along equator, insert fork into center, holding fork steady with one hand, twist lime half with the other. Like a reamer.

http://www.hort.purdue.edu/newcrop/proceedings1990/v1-407.html#Production and a quote from Purdue` Tomatillo is self-incompatible, so all plants are hybrids. Pollination is by insects.

David - with the clean sweet flavors of peas and scallop I think the sauce could be a nice counter. I am not a beer person at all - but from a flavor standpoint I imagine something light and fruity? - versus anything too strong, grainy or bitter

I have found the info in this other topic very helpful in making my own http://forums.egullet.org/topic/45451-making-your-own-condiments-mustard-others/?hl=%2Bcondiments

That definitely sounds like a place the garlic might deteriorate quickly. Either the special use garlic storage jar or just a little bowl - but stored in the pantry (cook dry AND dark) might be an easy solution. Let us know if it works

My initial reaction to your question was to think "how is it being stored?". Garlic lasts a long time in a cool dry place. Maybe that would be a place to start addressing the dilemma.

Store in cool dry dark cupboard. Once opened I transfer to a glass jar. Have stored over a year with no loss in rising power.

They were sampling the new vegan Tikka Masala with cumin rice yesterday. I had other errands so did not purchase, but it was well seasoned and the soy nuggets had a firm enjoyable texture.