heidih

I would enjoy both - just maybe candy eggs as decor more around. I would not stress on meringue being perfect - a nest is for eggs. I'd do the traditional dyed coconut green with the little colored eggs- very minimally around edge.

I can "taste:: the tahini lost so the peanut butter sounds more promising.

that is a beautiful image. Do you cook with those glossy guys?

Glad for you it came out well with your cook's flexibility. I love eggplant with lamb. Have you ever had the pleasure of the little green pea looking ones? Generally I go simple wth the big purple ones and do the roast, mash wth olive oil and garlic and maybe fresh herbs. .And wow your eggplants must have been quite fresh to last before cooking so long.

@Kim Shook good point on individual preferences. My preferences are mostly emotional. I grew up with them - some of my earliest kitchen memories. I have stated before - I have one for savory and one for baking/sweet. Def not for serving. They feel good in my hand and with my nerve issues metal spoons seem like they conduct heat to hand and sound like nails on chalkboard to me. Silicon - just gives me an artificial feel - so emotional reason again. And I used to put in dishwasher when I used one. Cirrent ones are at least 20 years old.

I either use a cup already purposed or as you a disposable - I have gas so similar bit of foil.

Addressing #4: I don;t like fridge next to hot space - probabkynot logical. Usually set out all prep item and then go #6 - why? Ease of ingredient transfer? and wheel traffic on your flooring material? #9: we did a remodel prior to a sale and kept our smallish fridge but the cabinetmaker designed an enclosure of the most common fridge sze with panels that push opened as storage. Sheet pan space on top horizontal and mini vertical space for broom or.

That would just make me crave crab!

Link to what you are considering ?

Sausage stuffed squid was my intro to the delicious little things. Curious on slitting and opening and then closing withe toothpicks rather than just stuffing whole. Easier to clean or more stuffing space? I have small hands versus you I imagine.

My favorite is a handful of split peas cooked to half done with coconut milk, and then that thinned with more coconut and water dependining on thickness plus the rice into the cooker. Sometimes the slightest touch of S&B curry powder wanders in with its friend chicken powder Pure comfort. A variation of rice and peas from Carribean via Panamanian mentor

I noticed that too and went more neutral, relying on the taste of the ingredients. Re-introduced as you note, judiciously. It was like the crutch of cream when I first started cooking. Tastes good but flavors get blurred.

Yah mackerel gets a bad rep as "too fishy".. Maybe cuz of the cat food like canned stuff. When you say coconut rice is it rice cooked with coconut milk or??

Nice! You are able to source fresh torch ginger - lucky you!

I have not had a tater tot in years but it is a childhood memory. Don't think my son (31) ever had one. But I'll see what the stock is at market tomorrow. I don't think my stepmother has ever had one (92) but she is coming into town in May so maybe we will play around. She would love them properly crispy. she'd probably call them latke bites.

I saw the horrible deadly explosion in Pennsylvania on the news. As soon as I heard Palmer I thought - that is the familiar company producing all those traditional chocolate rabbits. So sad. https://6abc.com/chocolate-factory-on-fire-flames-berks-county-west-reading/13020222/

I speed read over the ale. That makes sense

I love cauliflower soup - esp leftovers for breakfast. Sorry about your bitter experience. My first thought was the rosemary as the culprit. Just took the tiniest nibble from some fresh but ij a vase for some time = bitter. Just a thought.

Thank you so much for your effort. Yours mirrors the one I've had.

Fish sauce can be a nice surprise with a green veg. Step mother was here amd complained about smell in kitchen. Used fish sauce on roasted brussells. Then she tasted them, said wow, and wanted to disbelieve the add. Bay leaf sub fr kaffir lime - would not have thought of that! Was the Pakistan born young lady surprised at the breadth of your cooking range?

Oh that chicken looks good. Grilled thighs are my favorite. Teriyaki sauce can be cloying but the good stuff strikes a sweet/savory balance. I lost my favorite bottled source when a Pacific Islander geared market closed. I have not tried to recreate.

From experience I initially used rice flour in my batter for fried zucchini flowers and herbs. I've subbed cornstarch with no noticeable difference.

@BonVivant what do you call that dense thin square bread? I can get it once in a while in unexpected places but have not seen lately - know on-line but I try to control myself.

I think the price has not changed in 20 years on the lollipops. Usually saw them in touristy places like Morro Bay. The price comparison with the bugs on a per pound basis does not reflect how they are used. I usually see them as a snack (with booze) or a part of a dish - not eaten like a big ol' hunk of steak. The owner of Rainbow in the Huell Howser clip mentions a cookbook they sell in the retail store and there is a lot on-line in terms of prep. I would not try the ones from pet shops as they are often getting old.

I get my rice flour from Asian markets. Often comes in small bags so nice if not a staple in your cooking.