heidih

Very nice - thanks. Can you say what made the tortilla soup so appealing to you? Is that blips of a mole sauce on the "chicharron"? The "fish taco" looks like whatver all that is rests in a corn husk boat. Did that then get scooped up into the tortillas?

It bit me in the rear the other day while my new mask was doing battle with my glasses. I grabbed 2 plump green zuchini only to find ut they were nice plump cucumbers. Not so horrid except I'd also bought a huge English cuke, Did not reaize till I had everything olaid out for my zuke dish the next day.

Ach beautiful fresh looking vanilla beans. Score! And I have never had a Mexicn tamale I could call close to slimy. The robust masa is the star with just some flavorful add ins. In my imited exeperience. I did laugh when an annoying traveling companion spit out and scremed when chewing down on a bony bit of meat - fool - I told him.....Also did not tell him best way to relieve jellyfish sting since hey "what do I know"

The boy is always pushing concepts and boundaries - looking forward. (the boy being Hennes) Thje fguac looks pretty busy - any comment?

I i the "journalist" was just ridng the SuerBowl interest wave in feaming the piece. Article text states chicken in general is in popular more: An unprecedented surge in chicken popularity is at the root of wing inflation. Nearly all types of restaurants have seen a drop in locations over the past four years except one, called “Southern,” and that’s because that category includes fried chicken joints like KFC, Popeyes, Bojangles and Raising Cane’s. Those types of restaurants have expanded 18%, compared with an 8% drop overall, according to industry researcher Datassential." I must say the recipes featured on-line that captured my attention were tamarond ginger glazed that retain crunch. Perhaps some eGers will have Mnday mornng wing quarterbacking comments on Vaentine's day

Yes Dominoes own site says they are breast meat. Who knows. Pushing the the envelope of consumer gullibility as usual I imagine.

Meh. Fieri's SuperBowl commercial for BudLight hard soda where he stars as the mayor of "flavor town" disturbing - but most of the ones Ive seen aso try too hard to no avail. I'll take the Bud Clydesdale eith the lab and shut my eyes and ears on the rest.

As aways, every body, including their taste buds = different. Personally heat from chile does not interfere with my appreciation of sweet seafood. It is not like someone threw a bucket of paint on a beautiful painting. I knoiw asking about heat levels can be a non starter as again it is the server's opinion. Have you had any luck asking for a taste prior to order - just a tsp on a saucer?

We werer not imagining the cost and supply drama https://www.bloomberg.com/news/articles/2022-02-10/chicken-wing-crunch-has-restaurants-scrambling-ahead-of-super-bowl

Many like baked and attribute to Aton Brown My Zo rice cooker seems to have it down. Type of brown rice surely makes some difference.

Did you find the pea egglants bitter or not enjoy the texture? I've only had them twice and enjoyed.

The old Western Airlines adds came to mind today - the pizza one.

I came up in the 60's - a;ways wary about what "the man" says,

Nice crust on crab - lookslike moisture retained. 8 y.o.? naah - you didn't make a face or an animal out of the elements

A friend used to do the taquitos for parties but in the countertop fryer (Fry Daddy?) with salsa and avocado dips. Snarfled up. I've never seen an unfried one in a restaurant.

Ha - I can;t remember who did the SuperBowl lead up commercials this year. Prbably Bud. But I cmmend thjeir new style. A quick vignette, usually good looking man (various ages) sayng "no thanks" and holding up the car keys. Visually impactful, realistic, and not preachy.

Are the eggs simply covered in fish sauce for X time or is there more to it. I am a fish sauce lover. Oh and perfect yolks for my taste.

Thanks - missed that. Still there can be anticipatory poking at how far prices can go w/o losing customers. Big Agra rararely misses a trick ')

well with the new pig animal welfare regulations predicitng rising cost here I was pkeasantly shocked to see beautiful prt butt 1/2 off - Sales at $1.99/lb. Currntly perfuysing the house with garlic, rosemary, sour orange juice and zest (one of my trees has 1/2 ripe ones).

https://www.aphis.usda.gov/aphis/resources/travelers-int

The version with butter is often suggested as a way to explore n unfamiiar vegetable, esp a green one. I knw where I first saw it but forgot the writer's namepublication. Works for me.

Love the charred onion!1 I think some food cultured don't gven them enough respect as more than part of mirepoix, sofrito or trinity beginning to a dish.

I support it for some peple. It makes you more mindful. And once the various plans have embedded you can't putch then. X servings of Y, points!. Loosening up the non starchy vegetables was their genius pivot. And rcognizing we need good fats. Sure your cabbage rolls will be deicious.

So did I as a younng teen. Faamily was not impressed I think I baked pork chops in it...

So how did you deal with the bones? Ground up?! or?