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Everything posted by heidih
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Oh heck. My thought at first was winged cat then seeing your post just now the expression "catbird seat" embedded. Had to look it up https://en.wikipedia.org/wiki/Catbird_seat Always nice to have a mug that makes yiou smile.
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So 2023 is Tuesday Feb 21. @kayb gave us a preview of her King cakes beginning here. Plans? https://forums.egullet.org/topic/155077-your-daily-sweets-what-are-you-making-and-baking-2017-–/?do=findComment&comment=2377946
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
heidih replied to a topic in Pastry & Baking
Lost my steady Meyer lemon source but sounds appealing. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
heidih replied to a topic in Pastry & Baking
Do you use a commercial product for the jam or make your own. I've seen lime but rarley lemon. They sound lovely - welcome. -
The ones that advert spicy generally have the spice packet in a separate sachet. The labeling will usually say "contains" and note the sepoarate packets.
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Pronunciation of culinary/food-related terms: Why do it wrong?
heidih replied to a topic in Food Traditions & Culture
I grew up saying pop-rik-uh. I got confused when people said puh-pree-akuh No h pronounced in herb or herbal. Famous nationalbrand shampoo here in US - Herbal Essence - no h sound. Checked u-tube commercials - def no H. I do not recall the orgasm commercial from '98b with Dr. Ruth - amusing. -
I too assumed green apples. Whenever the big Chinese or Korean markets get a plump looking new crop the shoppers swarm around the bin. Not as big as those shown above. I grabbed a handful once and only recal being unimpressedbut obviously they are prized by many. I recall an almond sized pit and very firm texture. I did not repeat try though.
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Pronunciation of culinary/food-related terms: Why do it wrong?
heidih replied to a topic in Food Traditions & Culture
I've never heard people pronounxe the L where I live. -
I too braced myself when I opened the SoCalGas bill. Shockingly there was an insert that said I had a credit of I think $50. "California is fighting climate change and so can you. Your bill incliudes a Climate Credit from a state program to cut carbon pollution while reducoi oiur energy costs." Last bill approx $148., the recent one approx $36. We shall see next time. Cold here too - low 50's daytime.
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Seriously -do you EVER get complaints?!
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Every time I hear or read posole I think of this wonderful article by the late beloved Patricia Quintana. It will make you crave a bowl along with the add-ins. https://www.latimes.com/archives/la-xpm-1994-10-13-fo-49542-story.html
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Wow those were fragile glasses or had inherent flaws. I thought you were going to relate an "oops" situation or tendency but the cracking and faiing - wierd. I've lost so many glasse to the clumsy me and always the ones I liked/loved. How does one shatter heavy Waterford? I dropped and shattered the lovely champagne flutes my oldest friend gave me.along with every adorable Christmas glass I've owned. Apparentlyy congenital. I gave my sister a beautiful water glass when she first got pregnant to encourage hydration. Lasted the pregnancy but not the nursing. Bunny Love is a common carrot brand here. The ones packaged in a plastic bag.
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Yes the brand and tyoe @Maison Rustique linked are an instant rice noodle dish. I think something @Kim Shook might enjoiy as a pantry item for a quick mini meal.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
heidih replied to a topic in Pastry & Baking
Goodness I don'l knowr hat I have ever seen Crisco in this type of recipe. interesting amd apparently from your review (and historically) it works. A sort of lard sub. We used Fluffo all the time for pastry like semi puff plastry dough - just not in a quick bread where i am more familiar with oil https://www.walmart.ca/en/ip/fluffo-all-vegetable-shortening-454g/6000188765241 -
Toe IndoMie I get are to be boiled for 3 minutes, well drained. Then the packets of various flavoring oils and seasonings are to be mixed in. Not like the Top Ramen stuff.
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Since liquid smoke can be a bit ot a teeter totter I find soy sauce a better way to bring out the meatiness of King Oyster shrooms. A touch of horseradish or "wasabi" in the slaw is nice too.
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That fried and dipped into glop sounds more Americn-Chinese
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OOh sounds pretty gloppy. In future you may want to give arrowroot a try. I like the gloss and consistency.
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So the vac pack method seems to be causing the glues together phenomenon?
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That flour(?) tortilla roller/cutter is interesting. Never seen that before. I confess - not a mariachi fan having lived in an apartment opposite a fish market that had live mariachi Friday thrugh Sunday. I was on 3rd floor amd going out on balcony to enjoy ocean view and weekend energy was an onslaught of the sound. They drowned out the waves and the seagulls...
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The long time tou-tuyber Mark Wiens lives in Thailand and often shoutd out to guide companies. Worth a look at his ones set in that country.
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Is it the cut that bothers you? Exposed edges? PIA to open? Be specific with them. I can see their possible notion being that it is more enticong to customer to "see inside" poerhaps.
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@rotuts Have you copnsidered https://www.traderjoes.com/home/contact-us
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@Kim Shook oh no! are tomatoes on yiur Dr.'s no no? That restaurant and its mission - nice.
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All appealing. Have not had Ritz in over 20 years -I now need to reaquaint myself. But you must explain the apple cornbread. Never seen that before.