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Everything posted by heidih
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He was a sweetie - I will raise a cup of tea - and even if Liptons is all I have - I know he would not judge me.
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As @blue_dolphin notes on the marketing and pricing, and additional flavorings. To me a flour tortilla and a wrap don't taste the same. I wouldn't use a cold flour tortila as the"wrap"/bread component of a cold sandwich but that is how I see them marketed. For some marketing reason they thought they'd make it sound more healthy (hence the veggie add-in to the dough) Then again I've eaten very few, never bought them, and the only "wrap" thing I used to buy consistenty was the spinach feta wrap at StarBucks which they heat and crisp a bit. So...we know what you meant The presentation was a bit terrifying
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Interesting Wat architecture. Seems to have an almost cavern vibe. Oh and the universal flying piglets - they get all flighty and then come right back -can't miss a crumb...
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Is it flavored - like wth sesame oil? I'd give it a taste to see how crisp itis and holdover a flame to tost if needed. a nice snack with a drink while you admire the view. Rolls of course but then I'd want rice, shrimp or other protein, or maybe just avocado, pickled gongr, and wasabi/soy sauce to dip - so thats a bit of a production if not all on hand.
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Or old school google word, cut & paste
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I have cod defrosting for tonight and I ended up with that curly kale instead of the Lacinto kale I ordered from Instacart. Not suitable for the kale salad i love. Google pops up Ina's version of the kale first. Sounds like quite crispy. Since you served alongside your fish - what was your texture?
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A pint of that salad from the deli counter + bottle of Tabasco got me through some long days doing tough stuff. Comfort - and protein sticks
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Updating that I of course did not follow direction. Put in fridge. Used all the fat over several dishes. Seems contradictory, but truly the fat had a clen taste but still provided a lovely legacy of the aromstics from the roast. Once I got down to the jello layer I froze the jar. Took it out yesterdayand used in a simle pork bone broth based souo with vegetables and egg noodle. Amazig depth and satisfying. And I'm alive
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I'm on board with those enamed baking dishes - love both size & color - good choice!
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Like comfort food. Aong with Hir Mok Pla - standard weekend Temple market food. Thanks again for your rporting
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I'm cpnfused We are taught to brown meat as a first step in a braise. It does not become a crisp skin or stay that way in my braises. Sounds more like the OP wants to broil or torch the skin prior to service. Don't see the mess or time issue there. Perhaos a question framing issue.
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I think they are like cassava only even starchier.nI used cassava a fair bit when trying to replicate the Panamanian's grandmother's rcipes (per his recollections) The attached ijmage is from my 2011 blog (no ignage) from the Vietnamese market that catered to the Caribbean community as well. The Islands as as a arge part of the African disapora - makes sense. Cassava should be in Latin markets - often shrinkwrapped and not as huge as yam. I like it. Good flavor absorber.
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NA drinks AKA "Mocktails" are all over the internet. Sweet stuff like the Pina Colada - not at all my thing but peruse list https://www.seriouseats.com/non-alcoholic-recipes-5117842 and we have existing topics here like https://forums.egullet.org/topic/116717-non-alcoholic-cocktails-for-adults/
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Maybe all being saved for people like our legendary Laura Chenel who brought US goat cheese to national attention.. I remember the thrill of drinking goat milk from the goats on display at the LA County Fair (long ago). This place sounds oretty cool. https://culturecheesemag.com/stories/inside-the-hidden-los-angeles-creamery-making-amazing-goat-cheese/
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Nooo -she is the one who likes to butcher the deer Check out her hunting blog here
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I have 2 older books of hers - more Pan-Asian vegetarian and another overview of various cuisines.(titles unkniwn as in storage) Her stories and descriptions are lovely but I think she tries to make the cuisines accessible for "foreigners" Does not sound like you fit that demographic.
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I've used the method as well. Also for Ethiopian style buttermilk curd w/ lemon juice. What I truly appreciate about about making my own is the light, sweet, more delicate dairy that comes through. Commercial stuff after that seems more texture than flavor. Needs no additions to be appreciated. @Nancy in Pátzcuaro I've not tried goat because online the yield is described as super low and the goat milk not cheap here. I may give it a try as you described.
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Ma La Xiang Guo (Hot and Numbing Fragrant Pot, or Dry Hot Pot)
heidih replied to a topic in China: Cooking & Baking
Looks like a new 4th location headed to Brooklyn. Entiing images. https://ny.eater.com/2022/3/21/22981172/mala-project-chinese-dry-pot-opening-greenpoint-brooklyn-2022 -
What are the best Hotel Room Service type cookbooks?
heidih replied to a topic in Cookbooks & References
And purpose of your interest as well -
Those noodles look nice & pliable. I twitched at the rubber band so close to asp tips - the rubber bands, twist ties get snipped upon arrival home.
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she is a cat - has plenty of lives to go
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Well it travels without holdng it and your bookmarks live in cyberspace. . Fire Dept "Ready Set Go" does not have cookbooks on your get outta there list ) I know you are joshing
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No you are not I do something similar. That style of a dish is not exectly "get out the scale" I'mthe goof that says the smell will tell you.
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Ha! I was going to mention that it looks like "Mexican" rice. I am famiiar with that powder.See it along with the Caldo Con Sabor de Pollo powder on the shelves over the stove at little Mexican restaurants. Good stuff.
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I always enjoy seeing your use f game meat. Never cohsidered tomato intense wid rice. Was there a specific seasoning used?