Margaret Pilgrim

Reading Dave's instruction, it appears that the reason for rice flour is to diminish gluten totals. Garbanzo has no gluten so would probably work as a sub.

I LOVE Marshall store!

While (of course) I can't put my finger on the recipe, last year I made an extraordinarily elegant and delicious soup from a Fairytale pumpkin jack o-lantern. It was very simple, probably just pumpkin and chicken/vegetable broth, no spices, but seasoned with orange juice and zest.

Maggie was a trouper. I am very familiar with PSP as it took over the life of a close family member. A cruel diagnosis. Rest in well deserved peace, Maggie.

A show-stopping first course was an oyster tempura on a lightly curried cauliflower puree soup.

Bucatini all'Amatriciana

I' always impressed with a man whose mise is en place. Impressive.

Prawn/asparagus/onion ring tempura/ruby grapefruit segments.

You didn't ask, and I realize that many cooks smoke, but if I were hiring and had a choice of candidates, I would not pick the one with a cigarette in his photo. I can't tell you the improvement in my tasting ability since I quit smoking. FWIW. One list showing some comparables. mostly from the business perspective.

Now I can't turn them upsidedown again!

Having done more microwave cleaning than I signed up for, we now keep a plastic cover on top of the micro that we use EVERYTIME we use the oven. It's a lot easier to wash. FWIW, the n"cover" we use is one of those plastic bowl things that frozen meals come in. Upsidedown, it fits over most bowls an small plates..

Our local rag just published “The best pastas in San Francisco”. One, a signature plate, was so bad (heavy, unbalanced, clumsy) I left 3/4 of it. Have these reviewed never had fine, fresh, intelligently sauced pasta?

Amen, Sister!

We used these gallon jars. Also great for curing olives. Then, after straining, decanted into 750ml wine bottles.

BINGO! Many thanks for bringing this forward. We used this formula successfully for many seasons.

It does indeed morph. We liked it best it’s Goldilocks period that was mellow yet still redolent of fresh orange.

The recipe you linked us essentially the one we used to make literally dozens of gallons of vin d’orange. Originally from French m-I-l of Lucy Vanet(?) on France forum , early eGullet. Exquisite product! We used vodka. A bonne maman would use unflavored alcohol, available at French grocers.

Why are we not surprised?

Seems a bit has been lost in translation or someone morphed the real thing with British political short work week humor.

Oh, no! You're going to tell me that my afternoon quaff is just California sparkling wine? 🙃

Pre-covid there was a Mexican food stand at the Laney College flea market that served fabulous menudo. When I complimented them I was redirected to a tiny, ancient woman who told me through a translator that she cooked the tripe three time and threw out the cooking water each time before adding it to the aromatic broth. No offal aftertaste. Yes, Virginia, there is super delicious menudo.

We stock Spam and clones in the country for emergency breakfasts and unexpected lunches. The Grandkids love it: fatty and salty. One recently crowed when she saw me open a can, "Oh boy! Is that that delicious stuff that looks llike dogfood?"

Sidebar: husband came home a few weeks ago with a half gallon of orange sherbet. Huh? Why? But it was sublime. Quintessential and deep fresh orange flavor. Score! Thanks for thinking outside our usual box.

I wonder when this tradition started? Was there some kind of publicity blitz that converted housewives to the convenience of Camellia's peroduct?

That's all they gave you or that's what you ordered/chose to eat?