SusieQ

Wow, I never would have thought to toast whole black peppercorns. What does it add to your dishes? I'm really curious, since it must be a really good taste to use it almost daily.

I didn't die. I didn't even have any bad after-effects. But I also didn't eat the leftovers. I didn't want to press my luck.

I really truly can't imagine this.

You're right. That's what I always think when I read posts like mine. And yet -- I went ahead and made my dish last night and ate some of it. So far, so good. But the anxiety isn't worth it. Next time I'm going to throw out the questionable item. I'm just such a penny-pincher, though, it goes against the grain.

Much better than microwaving it. That's how I do it too. Although the last time I had the burner up too high and burned the crust. 🤨

I should have clarified that my Cleveland Kraut has no preservatives--just green cabbage, kosher salt, and caraway seed. I see that both Silverfloss and Kissling have sodium benzoate and sodium bisulfite as preservatives. I wonder if that makes a difference?

This package of sauerkraut has been refrigerated since I bought it. "Best used by" date is 09/09/25. It smells ok. What do you think? Can I still eat it? It will be cooked with other ingredients.

I've never had or made it, but it sounds like my kind of dish. So I'm interested in the discussion. Thanks.

American here. Regarding the "plate cut" in the illustration, I've never seen such a label in the supermarket. All the others are very familiar. So I looked it up. The "beef it's what's for dinner" website says the "short plate" is a source of short ribs, ground beef, and the skirt steak. But doesn't say anything further about that cut. Anybody ever see plate cut in their supermarket?

So enticing.

Dhokla is new to me. So I had to look it up. You say yours is not a traditional dhokla. Is a traditional one more like this description? "An ordinary dhokla is made using fermented ground lentils and rice batter."

I must be doing something wrong. Nothing happens when I copy that link and try to open it. I am interested in the report.

Looks delicious!

Cashew chicken has been, in Seattle Chinese restaurants, a staple for many decades. I just looked at the menus for four Chinese restaurants in my part of the city and they all show cashew chicken.

Not the first time I've read of the consequences of the especially N. American obsession with the avocado in the last few years, sadly. It's just a reminder of what can happen under the toxic rules of capitalism. Even if with the best of intentions and originally inadvertently.