heidih

So on my barely nudging into the Cook-Off smoked turkey drumettes - The 2/pack was just under 2 pounds so these are pretty big. I froze one and cut the meat off number 2. I left a good bit on the one which is hefty as it will be the main flavor in my split pea soup tomorrow. Green sludge not a photo hit so I won't bother. Right now I've got the mushrooms, frzn green peas, onion and garlic, spices simmering in rich coconut cream and dashes of soy. The chopped meat will be added along with pre-cooked large elbow macaroni I had in fridge. Some purchased horseradish cream with lots of minced flat leaf Italian parsley to finish. Just comfort food. On the turkey drumette meat - it is ham-like but firm. None of that squidgy I get from generic grocery store ham. .Good in a cold chicken salad. I'd never have bought it but for the old ones disliking it and offering to me. They were trying to use it as a sub for smoked ham hocks in Sauerkraut. Did not work for them them texture wise. With my kitchen unexpectedly returning to me this Sunday I may have to venture into "real wing" play.

I do not find Crystal and Tabasco on the same playing field. Both in my pantry. Yes bit "hi-falutin" esp w/ bleu cheese foam. Many find the combo classic so I will leave more for them

Personally, as I noted earlier, I never understood the "classic Buffalo" version. My stepmother who at 90 is getting tired of cooking often picks up cooked wings from the big chain market. Sold as a hot food take-away. She uses her little air fryer to re-crisp. I decline tasting.

Chicken thghs are stars. I like that you did pesto pasta with the already flavorful piccata.

I think of it in terms of extracting the meat versus removing the shell.

New to me - will keep an eye out when I can move about. Is there a corny taste? I looked online and can sprout at home but need to source best seed. So many many things to try

Wait! So the sprout on the tortilla are corn you sprouted? Do tell. Another rabbit hole

Of everything out there it is what I suggest. Bazillion years later I still tend to think in points in a good way. Gives you an evaluation framework. Vegetables are your friends. Carry on

Thank you for the informed and level headed info @liuzhou The answer I expected. Influencers, people taking advantage of situations with the mouthpiece of the internet... All that I'd still love to try the versions you have previously described.

So...smoked turkey drumettes are technically wing parts right? I may not have my kitchen back in the way I want for another week but I picked these up today. Will freeze one. Other will have meat cut off. Bone and part of meat into a green split pea soup. Rest of meat into a comfort creamy dish with mushrooms and potatoes + lots of some lovely flat leaf parsley I got today. Will report back later in week when it happens.

Of course I'm cracking up at the co-spiralers I've not had spelt in a dough - is it a nuttiness? I also need to expand my grianing. With your sausage I'd use the b-rab if available but good to know enjoyable with "garden variety" broccoli.- Did you roll dough straight on your granite? I do

Finally got a HotPop per recc in popcorn topic. Amazing! Maybe 1 or 2 unpopped kernels, crunchy corn, no cleaup. https://www.amazon.com/Original-HOTPOP-Microwave-Collapsible-Dishwasher/dp/B01M1CJNXH?th=1

Around here it is just mayo with some sriracha mixed in.

And the cloves got poked through the skin. Quite pretty bobbing around in the pot.

Ack stale peanuts. I gave up on Planters - too much disappointment. The Kroger brand generally lives up to expectation. Worst case I re-toast. As to customer service - yes like you I ran a company and wow the lack of it! My major beef is foil. Seriously the stuff is not cheapn and when i send pics of how you mangled the roll to your CS and you promise at least a coupon and it never shows.... As to poeanuts treat yourself to Hubs - my neighbor brings me some every Christmas. I've not ordered myself - off to wring last bit out of my free Prime https://www.hubspeanuts.com/product/salted-peanuts?

I do not use many but I will start with some "old school" ones - Lawry's Seasoning Salt (find it best on beef) and Lemon Pepper - general purpose as well as Tony Chachere's Creole Seasoning. Just the little oomph at times needed.

Totally no my thing (though I am a cows foot soup person) but have to ask on the black currant mustard - a purchased product or you make?

Not my answer to give but I can share in Eastern Euro cooking- yes skin on brownie. in y cutur stock fer sure

So the beautiful crab basically a lime dressed salad - but the dirty rice with that twist - very intriguing.

And you are a scientist so it must be true They do look enticing. I shall look them up for future.

Ronnie +PVC rule

Also @sartoric can you explain fermented chili lime - which element is fermented or is it a fermented sauce?

As noted by @AlaMoi the MW is your friend if you like crispy. Personally if you are buying uncooked a pound or so just re-pack and freeze in your preferred serving size freeze, take out what you need and nuke. Best crispy mess-free I've had, Been my go-to for eons, pre cooking and re-heating risks overcooking and just creates mess x 2

Adaptation is key to evolution Good effort and analysis.

Green! The bag of sauce? next to the fried rice - is it fish sauce based like Viet nuoc mam? And at top the mango? - crunchy puffy buts are?