SusieQ

Sadly, more and more local newspapers are on a fast down--and-out trend.

You have the best breakfasts!

Italics mine. How, do tell. Please.

For me, definitely a fan that vents to outside. And a window that I can open; bonus points for a nice view. Beware of tiny counter/prep space.

OMG, I would LOVE to have this for breakfast!

Thank you, liuzhou! So to use, you toast everything and then grind everything into powder, is that right? I've done further research and have found sites that say to discard the black seeds. Do you think this is because of regional differences?

Hello all, I need help figuring out which part of the sichuan peppercorns I bought to use. From what I've read, I think I'm supposed to use the hulls rather than the black seeds. Toast the hulls and grind them up, correct? This is for use in my fave dish, mapo tofu. Thanks for your help! (Well, that didn't work. I guess I don't know how to upload a photo. Nuts. Maybe I don't need a photo? Maybe just tell me whether to use the hulls or the black seeds, or both?)

Yummy, wish that were my breakfast. Happy New Year!

Yes, exactly.

Wow! Thank you so much for this topic, Liuzhou. Fabulous idea. I just hope it doesn't do you in! 😓

Gosh, wonderful video! I'll never make this (too much for one person, at least this person lol), but I'll never think of borsh the same way. Thank you so much for making the video.

Your photos are so helpful. Thank you for the effort to document this.

I *want* the brothy stuff and lots less of the solid stuff, but it's damn hard when people don't make brothy soups to begin with but instead insist on making what I like to call sludgy soups! Ah well, good thing I know how to make soup.