I love to eat ,cook,and bake.
Never in a million years would I have thought that someday I would drink gin neat. I had gin and tonics, gin and guava juice, gin martinis and sloe gin and orange juice. Then one chilly evening 9 years ago, in Oregon's Roseburg Station Mc Minnimens pub and brewery, I had their gin neat. It was the flavor of junipers, I liked it. You must understand that I like the smell of tomato plants too, I could just be weird. Anyway after that, I tried other gin's and thought they tasted like rubbing alcohol smells. Three years later, while in the liqueur store I stumbled onto Hendrick's. I love the taste, so I drink it neat so as to not water down the flavor. It is the only gin I really want to drink.
Similar story with wine, tried many and found Pinto Gris suited my taste.
Flour tortillas, over easy eggs, mashed potatoes, gravy, rib-eye, roasted chicken and lamb, fish and chips, dutch babies, pies, angel food cake, pasta, rice, fried rice, biscuits, shortbread cookies, cake, frosting, lemon coolers, puddings, pancakes, kabobs, salads and salad dressings. With the exception of some cakes, I usually do not need to look at a recipe to make these from scratch.
Two ovens and not a home baked or home roasted anything ? tisk, tisk.
As a designer I see it time and again. "If I have a nice kitchen, I will learn to cook".
When I plan, the word is plan, a party, the guest are the first thought. What do they like, if I am unsure I will ask out right in a strait forward manner. Then the menu is planned with a plan "B" as well. If any one asks what they can bring, I will say whatever you would like to drink. Those that know me well, usually bring flowers; which are put into a vase at once to show appreciation. I have found most people like to feel that have contributed.
Yes the company is important, so much so that effort should be made on their behalf.
A plastic fruit basket would have been the right hostess gift for that "dinner party".
No, you are not a weakling. As a kid I would watch my father eat green onions as if he were eating celery. I tried and it burned my mouth. Even now as an adult I find raw onions strong. Everyone has a unique set of taste buds. That is why I think it is silly to think everyone would like the same things.
Back to the onions, I do know a sliced onion soaked in water for at least 15 minutes, has a lot of the "bite" or oils removed.
What Jedd63 said with the exception of French Laundry, I have not yet dined there.
I would start with altering his tried and true pasta and sauce just a little bit at a time. Add something new to the sauce, be it pork instead of chicken. Add fresh basil or oil of sun-dried tomatoes. Then at another time, I would get creative with the pasta, serve with brown butter instead of pasta sauce, or even just poppy seeds and a lite olive oil. Fresh grated Parmesan is pretty hard to resist too.
@Boobird, "fir" is the correct pronunciation of "for", as I have learned whilst living in a country town surrounded by ranches the past 8 years.
I was going to say that Salpico was spot on right. Then I realized that couples do not have to agree about everything, just agree to dis-agree. You should just go on being who you are exploring the world of food and not take offense at his dis-interest. Let him eat what ever pleases his own taste, if he were to try to control your taste, that would be wrong.
Thank you Jerzee Tomato.
I came to SE just to give a vote for the like button.
I would be coming over to SE more often if they would activate my "notice of comment" they once had me on. It is like a drug that they got me hooked on and then for reasons unknown to me, banished me from the feature. Yes, I do have the box checked.
I agree with lemonfair, quizzes are for learning.
What Jedd63 said, he/she said it so well.
White Rose is my favorite potato.
No pine or apple in a pineapple
No cock's tail in any cocktail that I have enjoyed.
No hush in puppies
Black as night.
I would not but, I say, have it anyway you want.
I use it for deep frying, it is the only oil that my system can handle.
The white cake with holes poked in after baking and filled in with unset-cherry jello came to my mind as I was reading your criteria. Have you made those before? Remember to set the jello after filling the holes, before frosting them. As a cake , you can see the color of the jello before you have a bite, you expect a flavor. When made as a cupcake, you cannot see a flavor, your surprised at first bite.
Feta broiled with jam is really good in my book.
You can eat the tops too, fix it as you would Kale.
I like kohlrabi, raw sliced into a "chip" dipped into brown butter.
I like it raw, made into a slaw, dressed in lime and a touch of smoked Paprika.
I like it steamed, served with cream.
I love them in the baby size, like most vegetables, babies are sweet and tender.
I love to make tea out of it.
My daughter, after giving birth to her first baby, just wanted a dark beer.
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