heidih

Oh comfort here as well The boys (grown men now) still talk about my version including ginger, sesame oil, alkaline Chinese noodles and grapes. But KFC is not gloppy, nice size shred, a great balance of tart and hint of sweet. There is nothing else there I even remember eating.

Thanks for your review Serious Eats was touting them recently. I may be in. https://www.seriouseats.com/swedish-dishcloth-uses-5219854

My now gone FIL liked that aspect and had me take him to buy one. Different strokes

I've done that and I kind of like the carmelized? note. Need to replenish my star anise.

I realize this is an old post/question but this is where the topic opened for me this morn. I had 2. One in garage and I canlt reach it. The other I kept in a kitchen drawer until "she who shall not be named" borrowed it and cracked it (how?!?). Both were from Japanese "dollar" stores like Daiso. One side has rough round holes perfect for ginger grating.

Frying on Fqt Tuesday! I'm with Charlie - the only purchased coleslaw I like is KFC. I'd go to a closeby one and drive-thru for a pint to have as a treat. I make several styles but KFC = comfort. Interesting on the peanut flour. Did it lead to more crisp than usual?

Not in the US. The first response by @ElsieD is what I think of historically. Also not super sweet and with an open crumb v. dense. Good to have with simple coffee.

You probably figured it out. It is Mardi Gras in French, the big celebration in New Orleans is well known, and the day before the religious Catholic season of Lent. So the blow-out before 40 days of "fasting".

Sure you will give us pics. Looking forward to it.

It woud have to be a big group of food lovers and more additiobal interesting destinations to get me to Westwood, USC , or Chinatown with the traffic/parking and Covid confusion still. No longer my stomping grounds.

Well it is tomorrow. Any updates?

Yes works - thanks!

Can you remiind me where that recipe/method was recently poisted. It is like the "Italian" loaf that my Kroger affiiate bakes in house and sells for under $2. Just the thing for some applications, but I usually get to market before the bake is ready...

Wow on the cauliflower - roasted AND batter fried! I'm in. Have not seen that before.

Wonderful arrays, especially the various "salads". When the weather warms up eventually I will be looking back on your posts as inspiration. I often wonder about the ubiquitous low plastic stools you see all over Asia. Did some ginormous company capture the whole market or? That is a LOT of stools.

Right - I think they'd be prone to weep after freezing. Dependoing on size of pieces I don't see thawing totally needed - just de-clump. Stick with cornstarch or tapioca.so maybe slightly more thickener than usual but light hand.

Agreed on the grape "salad". It reminds me of the Ambrosia salad my mom used to serve at dinner partes. I remember canned pineapple, mandarins, coconut and creamy somethiing? Gawd it was so nice when they started selling the canned "tropical" fruit in juice instead of heavy syrup! I like the use of evaporated milk. I need to add that to my pantry since I don't get to shop much and it is a nice back-up when you want creamy.

Yesterday's weekly jaunt to the Kroger affiiate was kinda full of nekkid shelves. Accomanied by not so lovely prices. I know I can order online but there was nothing I really HAD to have - just that seeing empty shelves is a bit jarring. Produce has remained well stocked. Delicious Argentine Bing cherries - $5/lb but worth it.

I am just aughing at the Red Wine sign that looks like it is at the pet food????

Beautiful orchids. Oh and I am going with "elevated" as your meaning

Oh no - the burnt MW popcorn is so evil it is often banned in offices

Flashback - we got one in a Thai fruit/veg carving kit my mom ordered LONG ago pre internet. I put the tools they sent with my pumpkin carving tools (Halloween). No idea where they emded up but at least know where i saw one

I'd have been tempted to add some ajvar - adds a layer of compexity and usually such a bargain.

When you do a tofu stor-fry is the tofy added as is ad just koved around with the other ingredients or are you doing something to gve is a "sear"?

Can was unopened at least?!