Mine are sometimes good, sometimes coarsely crumbed, or rather bland. Pointers?
Chèvre, baby. Chèvre!!
I've been a reader of this sure for five years or more.... I adore what Kenji does and found will's stuff to be funny and fun, but I'm feeling like the rest of the site is losing ground. I'm sorry to see will gone. Makes SE drinks look humorless.
I want to make a perfect noodle dish or lotus wrapped sticky rice bundles. Yummmmm.
Charleston. Of course! Sc girl here....
Perilla! I went there for my anniversary a few years ago. Heard its still great. Lovely unpretentious space.
I used to do a mushroom stroganoff in a light sour cream and white wine sauce. It was a fall ritual....
Add me to the shredded tenderloin YES! Group. I slow cook in liquid in my heavy cast iron Dutch oven on low heat. Comes out with an amazing sauce and pull apart meat. Yay tacos!!
Are you still in Ithaca? Did you pilgrimidge to Wegmans? Hit the farmer's market? Eat at just a taste? (I'd love a review...). Visit Treman State park? Eat purity ice cream? Visit The Museum of the Earth? (I used to work there and am really proud of that place. If you swing by, say hi to my mastodon.)
I was going to add a plug for Ithaca too. Just a taste wine and tapas bar, thai cuisine, and all the deliciousness of the sat and sun farmers market. Get purity ice cream and hit the incredible gorges and the museum of the earth. Gosh. I'm coming with you.
I am having a love affair with this ice cream sandwich!
The afghani dish sounds amazing!! Must look into that. I often roast a whole one and will use leftovers as a purée I add to bread recipes. I'll add a cup to a yeasted whit bread. Adds color and sweet richness.
Sourdough with cream cheese and raspberry jam.
Salivating. Literally drooled on baby. Need to eat this now.
I used to make most of our bread, but with baby 2, life's a bit busy. Want to return to that paradigm.... Though I did make kick ass pita a few days ago.
I use a butter bell. Butter stays out for 5 days or so ....
I'm in Houston. Already in mid and upper 80s. I'm longing for my upstate NY old fashioned spring. However, I will harvest my first red tomato this weekend. Planted in feb. Also have a serious pumpkin patch, eggplant, cukes, herbs, kale and chard, and a few remaining carrots garlic and broccoli. I've been gardening in fairly urban Houston for3 years, but this is my first one where I got planting schedule right. So delighted! Also lemon tree has 10 lemons growing and fig has 12! Small victories!
How could I do this with my (1.5 year old, DB Currie) sourdough starter? What measurements?
Could one do this with brown rice?
Looks similar to sriracha to me...
All oil? Including coconut? Nut butters? What about (ahem) lard? I know you said no dairy, but does that exclude animal protein or fat?
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