Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
On 6/19/2019 at 1:01 PM, Nn, M.D. said:That sounds delicious, and the rhubarb probably does what the lemon will do to offset the spice of the ginger with a little sharpness. If you don’t mind sharing...
I'd love to share, but the recipe passed with her.
1 hour ago, Nn, M.D. said:That sounds delicious, and the rhubarb probably does what the lemon will do to offset the spice of the ginger with a little sharpness. If you don’t mind sharing...
I'd love to share,but the recipe passed with her.
20 minutes ago, Nn, M.D. said:That sounds delicious, and the rhubarb probably does what the lemon will do to offset the spice of the ginger with a little sharpness. If you don’t mind sharing...
I'd love to share,but the recipe passed with her.
