heidih

A whisper of cardamom as they bake - transformative.

Not the kitchen but food prep related. My messed up manual dexterity will not allow me to open plastic bags at grocery store. I've tried moisture from wet veg, and licking fingers w/ Covid not a done thing. So - I ask an employee. They oblige with a smile usually. Sounds simple but asking for help is often a hard thing.

Ths is why I encourage folks, tired of the same old sameold food influencers and You Tubers to revisit the food blogs here. Images missing from some but most intact and a rich source. https://forums.egullet.org/topic/135134-eg-foodblogs-information-index/

Oh no I aways mix those up as I do bow & stern. I am not "normal" My sailing instructor was a verywonderfully patient man

I default to pasenger side and driver side as you face windshield. Probay makes ho sense unless you've been there

My biggest recent work around was getting pans out of oven, A drop/mess/breakage plus the attendant feeling like an idiot... I realized I never have a problem taking my bread which is baked on a rimmed sheet pan out. Analyzing my "moves" I realized I pulled out knowing pan sturdy/no flex, backed up a step and set on stovetop. Doing a sma Cornish Hen the other day I put the 8 x 8 pan on a sheet pan. No drama, no trauma. We figure things out.

But I'd be inclined to give the a pre-cook bath for a couple miniutes in a boil of water doused with soy sauce - a "funk eliminator". Then braie ir simmer away with flavorful stuff.

I used to get almost a lovely tahdig when I did jasmine rice with 1/2 coconut milk for the liquid and some half pre-cooked spit green peas in my Zo Talk about comfort food.

My mind went immediately to @Pille and her rye from Estonia Is the one you remember like that. I want to make it but been back burmer forever nhttps://forums.egullet.org/topic/107602-eg-foodblog-pille/?do=findComment&comment=1470529

@liamsauntthat miso shallot butter jam might need some'splainin @Shelby Well I am madly envious of your sprung asparagus and lovely lilacs!

Yes - on flip side so to speak of breast. Have to get the knife edge/side firmly and then side or pull. Not as sweet as the oyster but for white meat - not bad. I think a lot of chicken fingers mass market sold are just sliced breast and not true tenders so the non culinary term "fingers" gets them undr the misleaing wire. But those frozen pre-breaded things on every kid's menu at chain restaurants - probably just breast?Masking sauce required for moisture & flavor.

Thus is a heart warming and positive article about heirloom colards and seed saving. I love greens! Looking forward to everyone's upcoming vegetable gardens as we deal with strange climate issues. https://www.npr.org/2022/04/24/1093167996/gardening-collard-greens-seed-savers-heirloom-collard-project-food-recipes

I had to quickly scroll away from the water image - made me queasy - really!

@Duvel your Spargl is lovely with the accompanying enhancements but the poach time, to me seems long. Is the white stuff - which I admit never havng had - more firm? When you pick up a stalk after the poach is it firm or floppy?

And stud fees to be earned ETA: "The only way a thoroughbred is allowed to reproduce is by “live cover”; i.e., horse-to-horse sexual intercourse. Barbaro was never able to become a father; his nagging leg injuries made it dangerous for him to even attempt mounting a mare. The Jockey Club has never allowed artificial insemination" (Jockey Cub is governing body of the breed regiatry)

I donlt think that is a concern with dried spice mixes and certainy not the onion souo base.

As in every "the best" question you ask - the retort has to be "what do you like in the dish" - coating, size, is fried a must etc......."Best" is personal judgement not determined by fiat

Oh you! We are honoring the noble beast not eating it

"Hay is for horses" flashed into my mind along with the in and out of trend - cooking with hay. Perhaps a fun Derby Day kitchen play idea to salute those 4 legged athletes. https://www.bonappetit.com/people/chefs/article/carrots-cooked-in-hay-a-recipe-demonstrated-by-puritan-company-chef-will-gilson

Maybe because of where I grew up - with the families of the fishermen and cannery workers - tuna was tuna - dad's livelihood he went out for months to fish, and what others (many women) worked with at the canneries. https://www.fisheries.noaa.gov/west-coast/sustainable-fisheries/voices-fisheries-pioneers-west-coast-tuna-industry

I meant to ask this before - am I looking at mayo qon the 'mater - if so why on top?

@Martin Fisher yes our food pantries and kitchens are stressed out here. Our SNAP version is CalFresh and accepted at Farmers Markets. My son ran the market money for a while and was heartened that so many use it. Can't live in a healthy way on dented cans and cases of ramen.Volunteers connect with the regular farmers at Farmers Markets as they often have produce not worth hauling back to thier farms which can be hours away. I've also heard them at the meat counter asking if there are donations for the day. On meat I am not sure if they are bending rues a bit but...

Yes! With newer ones it is often uncomfortable to sit reading because the book tries to close itself. When I start to hear that crackle I stop but it is annoying to have to tilt your head to follow the page downhill towards the spine.

Have you tried "white whole wheat" - has made a difference for some of my pernickety peeps

Ah but if the tops are from the young beauties you showed here - I'm thinking womderfully fragrant and delicious