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cindy22

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instant noodle eaters...and that sesame oil packet

I always taste the oil in that little packet. Half the time it is just tasteless oil, so I discard it. Especially if it's in one of the more obscure of the million types in the Asian store.

lotsa cherries

Yes, been cooking in a bit of cherry juice and saving in the fridge for mostly Greek yogurt topping. Havent added any pectin. I am not a canner. That gets too close to hoarding for a family of one! Good thing cherries are seasonal. If only peaches were better this year, now that could be a diversion.

Bulgur cooking technique

I just cover the dry bulghur by about 1" of super hot tap water (ours is good) and let it sit for a couple of hours. Then I turn it over into a strainer and let it sit 'til the excess has run out. Ready to use. Perfect texture.

In Search of A Good French Coffee Maker

French press and French Market coffee are the only way to go for me.

Has anyone tried making corn crepes?

Joyyy, you're a genius. Think I'll try with masa as well. Dueling crepe pans.

Has anyone tried making corn crepes?

Yes, I want to be able to hold and fill and roll to eat by hand or fill and roll, and top with a sauce. And, I'd like to be able to make a batch, and have some for the next day out of the fridge. Soft, like a crepe, not hard and crackly like a leftover corn tortilla. Perhaps, though, that is the nature of corn itself. Cornbread is always hard out of the fridge.

Has anyone tried making corn crepes?

Yes, I want to be able to hold and fill and roll to eat by hand or fill and roll, and top with a sauce. And, I'd like to be able to make a batch, and have some for the next day out of the fridge. Soft, like a crepe, not hard and crackly like a leftover corn tortilla. Perhaps, though, that is the nature of corn itself. Cornbread is always hard out of the fridge.

Has anyone tried making corn crepes?

Yes, I want to be able to hold and fill and roll to eat by hand or fill and roll, and top with a sauce. And, I'd like to be able to make a batch, and have some for the next day out of the fridge. Soft, like a crepe, not hard and crackly like a leftover corn tortilla. Perhaps, though, that is the nature of corn itself. Cornbread is always hard out of the fridge.

Has anyone tried making corn crepes?

Does anyone else have this duplication problem, whether it's a question or a comment? And yes, I'm only submitting once.

Has anyone tried making corn crepes?

Does anyone else have this duplication problem, whether it's a question or a comment? And yes, I'm only submitting once.

Has anyone tried making corn crepes?

Does anyone else have this duplication problem, whether it's a question or a comment? And yes, I'm only submitting once.

Crystal/Cellophane/Mung-Bean Noodles TOO AL-DENTE

I have noticed s difference in the long, dried stringy ones being chewy and the small, smooth bundled ones being slippery and soft.

Crystal/Cellophane/Mung-Bean Noodles TOO AL-DENTE

I have noticed s difference in the long, dried stringy ones being chewy and the small, smooth bundled ones being slippery and soft.

Crystal/Cellophane/Mung-Bean Noodles TOO AL-DENTE

I have noticed s difference in the long, dried stringy ones being chewy and the small, smooth bundled ones being slippery and soft.

Wheat Berries

Sorry, the smart phone is not so smart, and neither is the user!

Wheat Berries

Sorry, the smart phone is not so smart, and neither is the user!

Wheat Berries

Sorry, the smart phone is not so smart, and neither is the user!

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

Wheat Berries

Wheatberries are very versatile. I cook them, in just plain salted water, drain well, then refrigerate. I simply use them throughout the week in various combinations with raw veggies, tossed with dressing, as in tabouli, pr warm, mixed with freshly steamed veggies as a side dish. You can also throw in nuts and/or dried fruit pieces to jazz it up. My favorite combo is wheatberries, raw carrot and broccoli, raw cashews and golden currants, a shake of Penzey's Parisian herbs, tossed with a tiny bit of olive oil and vinegar or lemon. Tasty, super low-cal, and nutritious.

how much cream cheese is too much?

I think half of America is on a pseudo diet. They like to order fattening things and scrape half of it off. They should tear the bagel in half, too. Or would that be a quarter?

what to do with leftover lettuce?

I like to stir fry it very quickly and use it as a bed for steamed or fried chinese dumplings.