SusieQ

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.

This is the best I've ever had. Cleaning is a breeze. No, really.

The prices seem really high, though.

What a gifted artist. (Today is my mushroom day, apparently. Had three -- this is the 4th -- encounters one way or the other with mushrooms today. What a blessing to me. I consider mushrooms to be one of the most mysterious beings on earth.)

And then he gets "something else" -- a feast for (anybody) recovering from an illness. What a lucky little boy! Also, I'm impressed that he will eat those mushrooms in the soup. (You've trained him well! )

UN Crackers -- appropriate for that description!

WASA is probably my favorite cracker. This is the light rye version. Whole grain rye flour, salt. "May contain wheat, milk, and sesame." Cover says "Swedish style" but the back says product of Germany. I used to like the full rye version but I can't chew them anymore. 😒

Walnuts, avocado/green onions/hot sauce, cheddar cheese, Wasa rye crackers, and a glass of milk! The glass the milk is in used to be a German mustard jar.

Late-night dinner.

I thought you had to take the guts out or the fish would spoil rapidly. I know hardly anything about fish, though.

------------ In my USA terminology, "to broil" is what you say, the heat is from above "to grill" is what you say, the heat is from the bottom, BUT that's because the meat (or whatever) is on the barbeque grill and the fire is underneath. In other words, we grill on a barbeque grill 😄

Boar's Head Strassburger liverwurst. (The deli person took the casing off.) It's OK but I only buy it because I can't find traditional Braunschweiger at my local stores. The German place where I used to buy it closed down a long time ago.

Late night dinner.