heidih

My thought exactly but you expressed it more eloquently.

Welcome! Sounds like you've landed in the right place. How did you learn of eG? The last time I heard someone say "not the full shilling" it was an Irish nun referring to a biker guy. So you gave me a giggle.

In US eggs would be continent based - not global. I've seen the price come down a bit. But they were one of those standards we expect to be super cheap here. I use maybe 2 a day and am fine with the price/value ratio. Maybe I value them more when they are not incredibly cheap. I don't spend much at all on food luxury items so even now I pay for the hard shelled brown cage free ones because they make me happy aesthetically. If I could get to Farmers market I''d happily pay for local. The conglomerates and price fixing I've noted before as everywhere/ most industries - just done in the back room. Hard for regulators to prove difference between copy cat priciong and intentional group acts.

Yes it is my general M.O. but makes duplicating a dish iffy.

I like the way they fried the squid - cross hatch scored. More crispy?

Sorry to hear hub in hospo and best wishes. Sometimes it is a fun adventure to play with all the freezer stuff and start anew.

Any restaurant plans that excite you?

I like the nutmeg add. Nutmeg, mace and allspice have been on my mind to do lately. in a spicy prep - sort of Caribbean.

OOPS - forgot a ladies gathering fave - layered into a cheese heavy lasagna esp if spicy sausage included. Use as the liquid element in cornbread. And as part of a pasta sauce with the pork product of choice.

I make a lot of curry type dishes and add that as a creamy element. Works in many savory stew type dishes adding as noted creaminess and a hint of sweet "hhmm what is that flavor?" Another example would be in legume dishes like lentil or split pea soup or more stiff preps. Think of it as a slightly sweet/spicy starch. Mashed potatoes will play with it. A heavily spiced pumpkin bread is a Christmas go to. Quick, easy, lasts, freezes. And unfair - back story needed ')

Frozen vegetables can be such a back pocket blessing. I get antsy if no frozen peas or spinach in freezer - just in case. I met a woman at Weight Watchers years ago who would rely on them when she got "hangry". She'd microwave a good bit and add those butter sprinkles,. Her hubby mocked her eating such volume but she kept her weight at a healthy level and enjoyed her veggies.

A lot like some former fishing spots that ex and his buddies liked. Tourism turned them into Disneyland. With climate change the whales may not be using it as breeding ground anyway.

Saw these at Ralphs (Kroger) the other day. Apparently the term is a new marketing thing. ??? https://www.nutritionaloutlook.com/view/kipster-s-carbon-neutral-eggs-debut-in-the-u-s-in-partnership-with-kroger

Always thought Oefs ala Neige sounded interesting but never enough to try. However the amaretti w/ sour cherries! What form are the cherries in?

Yes super quick hot pan + sauce. Or dropped into hot soup like pho. Very thin sliced. A standard in the Korean and Japanese markets here that I shop at. - sold frozen and best to slice from part frozen to get thin. Japanese with a teriyaki style sauce with plenty of the sauce over rice A or with the yaki-soba packets. sauce over rice.. Agreed to me the braising and stewing just gives ya some protein to chew on w/o major beef. Prompting the Wendy's classic commercials "where's the beef?!? https://www.youtube.com/watch?v=1FZNYXKHwNw

Agreed on the comfort and satisfaction count - along with egg salad sandwiches

and tucked into a red envelope - thematic

Don't people just bend the 2 sections backwards to expose the joint.

Yes she is in Ontario, Canada - that tropical clime Worth keeping an eye out.

For the gardeners - I like Gayla. https://www.yougrowgirl.com/growing-culantro-from-the-store-bought-herb/

same here. Plus instead of selling loose bunches they pack it on styrofoam trays and plastic wrap the poor herb. I rarely see it on the greenery platter in Vietnamese restos here - probably also because of cost.

I thought it was the gold from the pot at end of rainbow.

I really need cataract surgery. Assume his nametag says Dick.

@Pete Fred Lot of egg whites and lots of baking. Are you doing this professionally?

Your dish seemed odd at first until I remembered the similar dish (no noodles) at an old school Chinese reataurant in our old Chinatown - like this --- Quite tasty https://thewoksoflife.com/walnut-shrimpo Another craving to be satisfied.