JoNorvelleWalker

When I was in Edinburgh I stayed in a dorm for students. I recall the breakfast porridge was quite good. That was in the 1960's though and circumstances may have changed.

I liked it... https://forums.egullet.org/topic/157787-dinner-2019/?do=findComment&comment=2222567 However this is eGullet and you may find disagreement.

What is dace?

The amazon preview was indeed delightful and I succumbed.

A New Jersey town east of where I live suffered a dumping of five hundred pounds of uncooked pasta shapes, including macaroni, along a streambed. The perpetrators have been identified, but not the motive.

I shall never again almost pour white wine over my bowl of Cheerios. Fortunately I caught myself. Full disclosure, opioids were involved.

My friend who generously provided me with half a lifetime of baklava reports that the rolled version with almonds is Moroccan (as is her husband), while the rest of the baklava variations she gave me were Turkish.

Jo was interested, however I fear the lime cheeks would not do well in my juicer. Amazon delivered fourteen more limes today.

We were not eating together, but a friend shared her baklava. I was expecting a couple of pieces. It was more like a couple pounds.

Reminds me, I got my renewal notice today.

My Paragon* was about $69, and I use it daily. As much as I love my anova circulator I use it perhaps once a month, in a good month. *in the living room I confess I have two spares.

Gluten free bread?

Seriously, it doesn't look all that bad to me. More appetizing than the "American hamburger" in Scotland.

Yellowbird Serrano is a favorite of mine. I have three bottles in the bedroom.

I can't think of Taco Bell without hearing Janis Ian's Bayonne Blues in my head.

Having recently been in the hospital for an E. coli infection, I'd err on the side of caution.

I hate to imagine what you must have spent on molds.

I've eaten at Taco Bell as many times as I've dined at McDonald's -- once. Nonetheless, I don't find this article creepy at all. I wouldn't mind some good fast food for dinner at the moment.

Yes, he says to boil, but he is adamant not to steam.

"Blessed are the cheese makers."

Though I have never found when cooking artichokes why Richard Olney firmly directs "Do Not Steam". If I can locate a good one while artichokes are still in season I would like to try the steam bake method. My dipping sauce of preference for artichokes is an olive oil vinaigrette. As much as I love Hollandaise on almost anything, Hollandaise or drawn butter is overkill with artichokes. Your mileage of course may vary.

I cook only rice (except oats once) in my NW-JEC10 and have seen no need to use the self-clean cycle. If I were cooking curry I might feel differently.

Almost as much as the 'G'.

Joy of Cooking has a baked rice pudding recipe I've made a few times over the decades. However baked rice pudding is not my thing. I much prefer rice pudding prepared over a ban marie.

Remains to be seen. Though I do wish I had settled for the yellow chicks, rather than the purple ones.