Darienne

I ❤️ ginger...as the kids would say. Ed has always said he doesn't like ginger, but has recently discovered that indeed he does. One of my favorites is Triple Ginger Ice Cream, an eG recipe posted by Food Man. And of course gingerbread recipes: Old Fashioned Gingerbread Cake from the Spruce Eats is a current favorite. Dark Chocolate coated Candied Ginger. Yummm. Recipe for candying the ginger from Andiesenji, my candying everything that moves mentor. And some years ago I actually tried to grow ginger. It was great joy but alas in the end resulted in nothing. And now I seem to have deleted the photos. Then there is the plethora of dishes which are made special by the addition of ginger. Thanks David Ross for this Cook-off topic. Found it. September 2009

Your examples are certainly concoctions...but they are not concoctions of concoctions.

This article appeared in my 1440 downloads this morning and I thought it worth posting. https://www.theguardian.com/food/2020/feb/13/how-ultra-processed-food-took-over-your-shopping-basket-brazil-carlos-monteiro?utm_source=join1440&utm_medium=email&utm_placement=longreads

Ed now does the groceries. Every trip contains at least one disaster...from unwanted huge amounts of something, to lines on the list ignored, to the wrong type of the product...you name it. BUT...he's a dear and HE does the groceries. And yes, he has a phone...but he's not a 'phone user'. I take care of all the phone business. He always tells people that he is the custodian and I am the office manager.

And I'd go for the crust and then top it with a dark chocolate ganache. But then I'll top just about anything with a dark chocolate ganache.

I must be leaving mine out or something and not covering until cold??? I always put it into the fridge before freezing it and I would cover it for that. I invariably make two Spanakopitas at the same time so at least one of them gets frozen. In fact, I've both a Moussaka and a Spanakopita in the freezer as we speak. However, the phyllo has always crisped up when heated in the oven...so far... I hope my boastful words do not anger the Olympian gods...

Love citrus fruits. Especially limes. Growing up in the far frozen north and eons ago, of course our Mothers never baked anything citrus. In fact, I doubt that limes were even available. An orange in the Christmas stocking was a great treat. Now we have oranges, limes and lemons galore. I've yet to see a Meyer lemon in one of my local grocery stores, but then we live outside a very what? unsophisticated small Ontario city. I once bought a Buddha's Hand in Albuquerque and that was fun. We do get blood oranges but not lots for certain. My biggest quarrel is with the oranges. Mostly they are tasteless or next to it and I don't know how to pick a tasty orange. That orange olive cake sounds fantastic and I am going to make it. My go-to pie is a lemon cheese pie which is amazing in that it calls for only one package of cream cheese and one egg. Of course, I make it lime. And then top it with a dark chocolate ganache.

They are certainly not savory! Particularly with the 'wiped' cream addition.

Welcome to eGullet. Although my husband, Ed, and I live in Ontario, our home away from home since 1984 has been Moab, Utah. Love the place. Red rocks, blue skies, low humidity, warm temperatures (although not right now)...who could ask for anything more? Hope your business is going well.

I'm cold in the house in the far frozen north wearing heavy cotton slacks, with a t-shirt, sweater and then a sweater coat on top. Don't see doing nudity in my future.

Funny. This morning I was making this huge gingerbread cake from a recipe sent to me by a friend last week. Grit my teeth and brought out the honking big stand mixer which Ed bought for me years ago. I hate it. It's the biggest home use size and the bowl holds a huge amount. Of course, the beater thingy doesn't touch the edges, thus forcing me to buy a new fancy silicone beater...which I have never used because I am really slow at using new things. After this morning's problems...beating in molasses...I will use it. But then I had to get Ed to fold in the dry mixture because the big mixer bowl is just too deep for me to use. And he knows nothing about mixing in flour so that's a lesson taught under duress. Then I have to wash the bl**dy bowl and my sink, as most sinks were designed going back a couple of decades, is not handy for huge things. And then I look at my new microwave front...stainless of course...can't buy anything else now...and black of course...and it needs wiping constantly to stay looking at all shiny and decent. So I'm crabbing to myself, wondering if there's a thread on eGullet about hating your kitchen appliances, and lo! and behold! there is and I am that cranky old lady who started it in June. So I read through the entire thread again and here I am, back crabbing about my own appliances. I still use and love the attachments to my huge, heavy and ungainly food processor mentioned long ago...but now I have to lean on the lid to get whatever it is that is no longer engaging properly to indeed engage properly.

Interesting thought, Smithy. I don't like shredded coconut much either and I've certainly never had basbousa nor been to Egypt. Perhaps I should try one or the other.

Welcome to the forum. I look forward to reading about your forays into the world of pastries.

Probably not what you wanted to hear, but I would also join the binners.

What exactly do you mean by a 'rabbit hole', please. And are you planning to join? Is anyone here planning to join in on this venture?

Fascinating. But did you ever find the WC in the end?

Welcome to the forum. Are you really a royal prince?

CB, onions, potatoes, canned corn, buttermilk biscuits. I added some grated Parmesan. I could have done without the corn...hard for me to digest. Ed suggested adding ketchup...but I couldn't see it. And I don't 'know' sriracha although I have some in the fridge. Still haven't used it. I guess I will now. I'm going to make the original for my meeting...except I'll make the biscuits from scratch.

Looking for something to redeem the canned corn beef hash I made yesterday. I thought it was awful. Boring. One note. Ed liked it. My local library has a "Cookbook cooking club" to which I belong. It's fun but a bit of a chore sometimes...the problem for me is that whatever you bring to this month's theme is supposed to come from a cookbook from the library. This month is "Comfort food" and I found a recipe for Corned Beef Hash, beloved by the woman who sent it in for this cookbook and apparently her entire family unto the third generation to date. Thought I would test it first at home. And it makes a lot! Two whole meals left to go. So I've searched through eGullet's canned corn beef contributions and not been excited by any of them. What I have actually come up with is taking off the Buttermilk biscuit topping and adding chopped Rajas (roasted Poblano strips) to the mixture and replacing the topping and heating it up. Has anyone else found any other ideas? ps. Scrapple, as noted above by JoNorvelleWalker. Friends from Delaware brought the wretched square grey stuff and fried it for breakfast one Dog Weekend many years ago. The dogs ate well that morning. Rule: never eat grey square meat.

Now that I love. Having spent most of my life as a Brunette and accidentally becoming a Blonde after a bad bicycling accident (long story), I can attest to this reality. Suddenly, I was 10 times prettier than I had ever been and garnered more attention than I could believe. OK. That was over a very long time ago....but I'll always remember it with fondness.

Welcome to the forum. I'm in Ontario Canada, but Moab, Utah, is my home away from home.

I have never had this experience either.

My thoughts exactly. Not too much information in your first post. But welcome to you.

This wiggly, jiggly aspect of the bag is not a problem. The bag sits inside a container and you just snip off one corner of the bag to use it.

We own about 8 plastic containers for bagged milk. At any given time, several of these are down in the cellar freezer with milk bags already placed in them. As the milk in the fridge is used...a new container with bag is retrieved and thawed. It's not a problem and we've just done it for a long time now. Makes sense to me...but then no one asked. As for the metric system...we were both already out of high school when it was imposed upon us. Some of my life I do in Metric...and some in non-Metric. Oh well...