donk79

Are you sure he wants strawberry ice cream, not pink ice cream? At my family's ice cream shop we served both strawberry and "special strawberry" milkshakes. The first just used artificial strawberry syrup. The second used real strawberries, with the syrup added for a boost of flavor and color. The first (all artificial) was by far the more popular. Our strawberry ice cream (soft serve) was regular vanilla ice cream mix with the artificial syrup added. Today I would probably prefer some of the recipes you are already looking at. But my palate does not necessarily reflect the larger population, and the same can probably be said of most EGulleteers.

I hope you will share a report on this!

Yes!

I have watched Costco change and grow ever since they merged with Price Club in 1993. They have changed immensely over the years. Some of those changes I have approved of. Others I have not. I would confidently say that an opinion formed a decade ago is not well informed about the business today. I have habituated several different stores in different regions over the years, and have stopped in at least a dozen. I can also confidently say that while some things are a constant, many others vary significantly from store to store. So once again, I would not presume that what is true at my local store is the same at another location, even one relatively close by.

I saw the title of this topic and immediately thought "If orgeat counts, then @JoNorvelleWalkeris definitely my favorite nut milk maker!". If you want to learn more about almond milk science, I seriously recommend her notes in the linked topic. I don't drink/use much of any oft milk, but find the orgeat topic fascinating.

Thinking about all of this, and coming back to your original question, several months ago I tried adding 1-minute oats into my Krusteaz pancake mix (riffing off of the buckwheat pancake texture/fiber/nutrition idea). I personally found the added texture and flavor to be a great improvement to the basic mix. My daughter did begin to beg for "plain old pancakes" though.

Repackaging would definitely be needed, but my family has enjoyed Krusteaz mix from Costco for a long time. I personally like to make it with added real buttermilk, but my wife and daughter prefer it without. Add some oil and it makes great waffles as well. I am sure that is only the beginning!

Few words - lots of questions! Are those wheels sliding against each other? I eagerly wait an explanation/demonstration!

Pesto everyone? Wow!

My first reaction was utter skepticism. I remember buying a yard sale electric grill (Ronco, maybe? Something similar undoubtedly.) when my wife and I had just gotten married and didn't know any better. The only thing that was not utterly useless about it was the grate, which I continue to use as a cooling and baking rack today (20 years later). However, this looks like a cross between an air fryer and an electric smoker. And I do use an electric smoker (albeit, one that uses real wood chips, not fancy pucks or pellets). As for air fryers, they may prove a fad, but certainly seem to have some usefulness, that I certainly can imagine providing some approximation of real grilling. I can;t say that I will bite the bullet. When I want real wood flavor, I cut it, rather than buy it pellitized. But I will not be shocked to see it develop some real fans.

Looks very much like my lemon balm which has been self seeding for five years!

A beekeeper I know had a Dr. Pepper truck turn over on a highway near his hives. He reported the flavor of the honey as a very hesitant "interesting."

In seriousness, Vivian Howard changed the way I approach devilled eggs completely. I grew up with a pretty basic egg+mayo recipe. Then I tried her recipe from "Deep Run Roots". Adding butter to the egg really elevates the flavor, as does that tiny hit of hot sauce. I don't think anyone has ever considered devilled eggs health food, so we will ignore that side of this lilly-guild!

Pizza devilled egg? Devilled egg pizza?

I can get Morton's at Costco, about $1/lb. But many of my cookbooks assume Diamond Crystal. I am not sure it can be found at any grocery local to me!

Your persuaded me to go looking for them in Aldi yesterday. No luck! Can you give us a brand name? I did see some sardines (Northern Sea).

I'm not sure how delicate these are, so this may not work. A popular old-timey dessert I often saw in Ohio was grape pie made with seedless concord grapes. It was surprisingly tasty!

Welcome! You will find folks of all background and experience here. Am I correct to assume the VT references Vermont? I would love to hear more about your plans and approach to cooking!

They look good to me, but I am not an expert! When I am identifying fungi, I always look for local knowledge. It is always possible that you may have a look-a-like on Florida that I don't have here in Virginia.

I am about to go pick pawpaws here in Virginia. I checked them last week and they were still a little bit green. This week I think they will be ready. @gfron1has been posting about picking pawpaws this past week in his area, and I am benefiting from the fact that his are ripening sooner. Especially today, as he posted a video on Facebook of how he processes the fruit. Hopefully this link will work, as it will definitely change how I approach the task. https://www.facebook.com/724934844/videos/5445230762240407/ Thank you, Rob!

My favorite shop will bag beans for me from their bulk bags that they have for pourover, etc. The price is often better than I get otherwise, and the beans are almost always fresher than the retail packs. I'm sure not every shop will (or has capacity to) do this, but it might be worth checking. I always tip for the service as well ( It's still cheaper than shipping). That might help encourage the practice to continue!

What currently remains of the harvest.

I did this earlier this summer, and got better than a cup of coriander from two plants. It's rather fun, and has encouraged me to start using coriander in ways I never have before. Coriander corn muffins are on the list I really want to try. A coriander heavy bean dip is my favorite so far. All that said, the winnowing is fiddly business. Be prepared to spend more time separating the seed from the chaff than you expect. I also probably lost a fair bit using wind to carry off chaff.

My brother has a 200+ year old house with heart pine floors that he and his wife had refinished. There are people who specialize in this type of thing, but they probably will be more pricey than your standard floor contractor. It's almost more of a restoration trade than a refinishing trade. That said, I think my brother just had a contractor with experience in old houses. I think you will want some sort of new finish, unless you are really into a weathered look. Otherwise, it sounds like you can expect pretty swift staining around the sink and stove. A lower gloss option might give what you are looking for, or maybe some sort of oil finish. I am definitely not one of those expert contractors I referred to above.

I'm not sure! But tips and suggestions are welcome. I saw several more while hiking today, but not enough to bother harvesting. I may go back to my first spot in a day or two. There should be lots more developing, and i harvested less than a tenth of what I found.