heidih

The folks here who shudder when their Farm Share boxes have lots of kohlrabi would probably appreciate your tasty looking salad recipe

In Mergers & Acquisitions I think they call it the appearance of continuity" (usually a year).

That is why it gets chewy

The rice mixture sounds indulgent in a good way. Salmon looks like it had decent amount of fat - did that absorb/flavor the rice or would you cook separate for control if doing again? I think I'd want to crispy-up the skin and then mix with the rice.

Great mural. I am a huge fan of murals having grown up passing this one all the time. On a food related note It is on the Farmer John packing plant in Vernon a suburb of Los Angeles. I think my grandpa worked there for a while. Hormel owns and maintains now. https://www.lataco.com/farmer-johns-hog-wild-mural-vernon/

PS: my brittle recioe is from this old book as is my beloved carrot cake, cheese bread and a number of others. A treasure/ But in storage as half my life is https://www.ebay.com/itm/294278305312

Agreed - it is crunchy not taffylike in any way. Those beautiful air bubbles -- heck it is candy "ilght"

I think so. It is certainly a hot seller at Trader Joes, Whole Foods and the like not just Asian markets.

My ex was addicted to it. I got tired of the cost and waiting in line at the local shop so I learned to make it Even put a marble slab in during kitchen remodel.

Wow that is some kitchen clean up to face! That looks like snacking nori. Thumb on one end, pointer finger on other, pull up and put whole piece in mouth. It sort of dissolves. A salty snackable. No clean briny - it is dried processed deaweed and has an ocean funk - not to me but I coukd drink a shot of fish sauce...The types that are roasted wit sesame oil and sometime a touch of soy might be more snackably appealing.

What a find by Jessica - gorgeous! I don't normally care for pink but the watermelon combo is truly special.

The US has rice cake = diet food embedment issue. My favorite Korean market makes them out front or in parkig lot sometimes. Always on shelf inside with crunchy stuff. Here is a fancy machine. https://www.youtube.com/watch?v=1CIii7o_X4E

There are many cultures especially in warmer climates with long traditions. On a hot day I get a craving for the cantaloupe Agua Fresca from the fish place near my old office. Our @Panaderia Canadiense shared this incrdible beverage https://forums.egullet.org/topic/119376-herbal-teastisanes-what-are-your-favorites/?do=findComment&comment=1823988 I had a thing with citrus bossom infusions for a while, and kombucha is certainly around. I think in the food dehydrator topic a member has shown her? citrus slices used in drinks, I am also a huge jamaica (hibiscus) fan and sorrel drinks from the Islands are longstanding. https://www.seriouseats.com/jamaican-sorrel-hibiscus-drink Nothing new - just how portrayed/marketed ETA: my preggers drink when trapped in Vegas casinos and something I enjoy years later is club soda, squeeze of lime and a few drops of Angostura bitters

The one on the right Contractor shoukd be abe to quick fix the saggy shelves with some bracing. On both sides I woud add at least a poul string light if there is no lighting existing since you will have electricians on site. Left side - thinkin...

@Duvel on the octopus - in Germany areyou buying it raw or? Here I sometimes indulge in perfectly cooked meaty arms from the Japanese market as the baby octo are the most commonly available raw and don't scratch my itch.

I wanted to make Ash Reshteh around Nowruz but the greenery looked less than lush. I do a scaled down personal adaptation as I'm the onky eater Hopefully soon as the weather is cool again and it is so comforting. Anyone do a version for spring?

As a usualy "singleton" cook I appreciate your trying these recipes and noting your scale-down adaptstion. "One egg quiche" -love it!

My Zo is ancient - well over 30 years old which is when I got it. I am 2nd owner. Got it at a warehouse auction and it was stuffed in with some household goods. Korean famiky that had failed biz. Bright red. Already had a big dent in it then I dropped it from a high storage shelf. But works liike a charm. Retractable cord still functions as do all the settings - regular rice, paella & others, sweet rice, brown rice, porridge hold warm. Made in Japan NMDC-R18 10 cup but works well with as little as 1 cup (8 fluid oz cup) raw. I use it a lot.

And we are facing a grocery clerk strike in So Cal. Autorized but not called yet. Major chain(s) Ralphs, Albertsons, Vons, Pavillions...

In an enclosed space like a shopping mall or airport I think it is the smell that draws you in and sets your tastebuds up for great expectations. Plus they are large, soft, pillowy - so comfort food. I have never purchased one - just pinched a taste off the kid's. There is a "world's first" Cinnabon food truck in Los Angeles! I'd give one of the copycat recipes a try.

Well I have used wide thresholds that have a gentle transition - very common in commercial applicatiions and ADA. So wood but same tone or? I think it affects the mood of your kitchen and you do stand on it a lot Oops just saw yur sample post . A fauxx wood prduct or?

Kind why theyare called "financial markets" plural - highy linked in various ways. As consumers we are "candles in the wind"

Do you like the floor?

I believe he is as nice & sincere as he seems

Someone here has shown the nori snipped into soup where it adds umami. I miss going to the Korea market where there are always sample ladies offering the specials. And they have the litte snack packs at a way better price than Trader Joes. Since you are in the mobile vehicle I only offered simplicity. Homemade Hurricne Popcorn also an option https://www.hurricanepopcorn.com/ or make your own furikake but that reuires more pantry ingredients. Hey it was free - taste it And as someone noted earlier - dogs & cats will perk up and take notice.