JoNorvelleWalker

Yes.

I don't think I'd be allowed to post the recipe but Craig Clairborne has an excellent pork satay in the New York Times Cook Book. I've made it several times. The secret ingredient is Brazil nuts...of which it happens I seem to have a bag. Clairborne says he adapted the recipe from Pearl Metzelthin's World Wide Cook Book. Other than possibly Brazil nuts nothing that one couldn't find in rural France. No spices more exotic than black and red pepper. Oh, and coriander seed. Now I want some.

Welcome!

Late Georgian repast after baking bread: Tabaka, Lobio, and Ispanakis Pkhali with pomegranate, served with green Tkemali. Not to be obtuse: spiced chicken, beans with walnuts, spinach with walnuts, ubiquitous sour plum sauce (not shown). Bread of course. Wine was Otskhanuri Sapere made by Gogita Makaridze from Terjola. Stands up well to Tkemali. Now halfway about the globe sipping a glass of Del Maguey Tobala. Seldom do I indulge due to ruinous expense. But dinner was well worth it.

Saute them and toss them into compost.

Her refrigerator doubles as an MRI.

Most of us probably have a drainer of some sort in the kitchen. I've had a Rubbermaid for decades. For the last few years it has been sitting on the end of my kitchen island cart like so: Pay no attention to any breadcrumbs. The heavy plastic part has held up pretty well. Less so the bottom rubber tray. I was never thrilled that the tray hangs out over the edges of the cart. This weekend I ordered a simplehuman drainer and a Top Shelf silicone bar mat. Plan A was to replace the plastic tray of the drainer with the bar mat. It was so, so close. But the mat did not lie flat. I wondered how the bar mat would work just by itself... Looks great, if I don't mind saying so myself. Still, I am a klutz, and I feared knocking glassware to the floor. So I tried setting the drainer on the mat: This setup is quite sturdy. Without the bar mat I'd be afraid of the whole drainer sliding off the cart. It does seem an underuse* of a beautiful black silicone bar mat, and I must say I'm not thrilled with the simplehuman plastic piece. Nonetheless it's the best arrangement I've come up with. What do others do for their kitchen drainers? *pun not particularly intended.

What happens if you try to open the door?

Could you link your hook?

Here is another: https://forums.egullet.org/topic/143263-best-juicers-for-cocktail-preparation/

There are several juicing topics. Here is one: https://forums.egullet.org/topic/149279-commercial-grade-manual-citrus-presses/ I've had my Hamilton Beach since 2015 and I use it daily. Mostly for limes and lemons -- plus the occasional Valencia when I can get one (which is usually never). I very seldom have a problem with bitter juice. Occasionally a batch of juice is on the bitter side but then I add more rum and blame the fruit. To the best of my knowledge the Hamilton Beach juicer has been sold since the 1920's and they still offer spare parts.

Note the digital list price of Bean by Bean is $1.99, so if the sale price had been $1.99 it would not have been much of a bargain. In addition to beans and Lucky Peach I also picked up Phoenix Claws and Jade Trees for $1.99.

I forgot the overflow spice area of the bedroom. Forgive me please, no pictures.

Since the topic of convenience food has recently come up: Talluto's frozen ravioli: I am not ashamed.

By the way, for anyone in the world where Talluto's is available, they have really improved their packaging. And moreover, they are not chicken.

Haagen-Dazs is my favorite commercial ice cream but more often than not I am disappointed. Vanilla, strawberry, and coffee are mostly harmless.

A Photoshop text I am reading at the moment uses frozen lasagne as a metaphor. Perhaps better that I not say for what. I do enjoy some frozen convenience foods. Stouffer's spinach souffle comes to mind. And tonight is Talluto's frozen ravioli*. But not, not frozen lasagne. *on sale, plus coupon.

My younger son does not eat mushrooms -- and after one sad experience of canned asparagus* in my youth I did not assay asparagus again till I was 21. Hollandaise is the answer. *I can still see it, partially digested, on the floor.

Can you comment on Cantonese snake wine?

My spice cabinet: I made the image files larger than usual, so it might help to click. But if for some reason you can't see everything, neither can I. Oh, and by the way, if you are wondering why the rosemary jar is empty, Shoprite was out. (Not that there isn't a rosemary bush in the next room.)

To the best of my knowledge there is no emulsifier in homogenized milk, and I have never seen homogenized milk separate.

But they say it tastes like chicken. Why am I thinking about The Hitchhiker's Guide to the Galaxy?* *admittedly Douglas Adams never thought of using grill tongs.

She said she was in FL by which I'm assuming she means Florida. I am in New Jersey and I ran into a snake a couple days ago while walking to the store. In all seriousness this is the time of year when I am most afraid of meeting snakes. On warm days they like to sun themselves on gravel paths. A few years ago I ran into a copperhead on the trail not far from where I saw the snake the other day. The copperhead would have been perfect for a batch of snake wine if only I'd been able to convince it to climb into the jug.

They didn't rate the Breville?

OK, I took one for the team...the rotor-stator homogenizer emulsified my couple week old red walnut paste just fine. I was surprised. But from the sound of the strain on the motor I'm not sure I would be making a regular practice of it.