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Posts posted by small h
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I'm feeling combative. It has nothing to do this site or food in general, but there it is.
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Our chef's take on salade Niçoise.
Yes, those are tater tots. And that's tuna salad. You wanna make something of it? I didn't think so.
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2 hours ago, mongo said:
santa barbara uni is excellent.
It's bland. Compared to Maine and Hokkaido.
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I like Maine uni just fine! I'm not crazy about California uni.
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On 9/29/2023 at 8:07 PM, mongo said:
a bit worried about the seeming disappearance of uni from the menu.
Any decent fish market or Asian grocery will have it in a wooden tray.
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On 10/1/2023 at 1:53 AM, Sneakeater said:
(I don't even want to think what the cashier must think about my eating habits.)
S/he thinks you’re a college student.
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And I still fall for it sometimes.
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I’ve had this recipe in my “make this, why don’t you” file for quite some time, and I finally pulled the trigger. It’s billed as “spicy bourbon shrimp,” although it is not spicy as written. And following the directions will absolutely result in grievously overcooked shrimp. I made adjustments.
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I am not drowned? Hopefully none of youse are drowned neither. My feet are still cold though, from slogging through the wet.
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Same. Throw a little harissa on there. Carrots love harissa, in my experience.
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Hence my blighted tomatoes. Things were a little better further north, I guess.
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I had a very good berry foraging year. I wonder what happened to the farmed ones.
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45 minutes ago, Wilfrid said:
Manet's "Olympia,"
Going just for this. It's been a while since I visited with her.
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(eyes very large orange in fruit bowl, gets ideas.)
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I, for one, am thrilled to pieces.
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This has not been a stellar year for either of my gardens. Downstate, my Sungold offered up 50 fruit, which sounds pretty good, but that's half of the usual yield. The Pink Berkeley Tie Dyes and Premios were even worse - just a few fruits each. I got three Anaheim peppers - which is actually a pretty good haul for me - and a fine amount of kale, chard, parsley, dill, thyme, sage and tarragon. The basil, mint, cilantro and oregano keeled over dead before doing anything useful.
Upstate, I'm very hopeful to get more cukes. Last time we were there, the vines were covered in flowers and infant fruits, and I've already made a very respectable batch of pickles. The green beans have been uncharacteristically anemic, and of the peas, the less said, the better. H shamed me by growing a fine crop of yellow pear tomatoes in this, his first year out as a vegetable grower, while none of my tomatoes did squat. (He's in charge of flowers. I don't give a damn about flowers. I can't eat flowers.) I was reasonably successful with carrots this year, likely due to my next-door neighbor getting a countertop composter (she has no need of compost, but I do). I continue to bang my head against the wall trying to grow okra and beets, both of which obviously hate me.
Looking forward to 2024 at this point.
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1 hour ago, relbbaddoof said:
What's happened to simply having one custom built? With emerald insides and a Jade exterior? Does nobody care about anything any more?
Our kitchen is red, so we'd be more inclined toward rubies.
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I fear if we get a Miele, people will think they can hit us up for money.
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Yeah, we've pretty much settled on the Bosch, now. H is trying to convince me that the hidden control panel is worth the extra $100. I think it's too fancy, and it's just going to shame the other appliances.
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The length of cycle is not a big deal for us - we usually run the dishwasher overnight.
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You're So Not Invited To My Bat Mitzvah
So much cringe, so much yeah, this looks very familiar. Best exchange:
Girl: I'm an adult! I've had my period for like seven months!
Dad: That's a long period.
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I'm liking the consensus!
Supper
in In the kitchen
Posted
So very true.