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Diancecht

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Posted (edited)

  

20 minutes ago, relbbaddoof said:

Do you have plates whose rims match your every food? Black rims for black-eyed peas, red for red-eyed gravy? Brown for a medu-vadai?

I have a lot of different color plates. But not enough to match everything, so sometimes I go for contrast. Just trying to keep myself entertained over here.

Edited by small h
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  • 3 weeks later...
Posted (edited)
8 hours ago, small h said:

Kale matzoh brei! Got a little messy. Not great, not terrible.

You still have matzoh?!  It’s stale WHEN YOU BUY IT!

Edited by MitchW
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1 hour ago, Sneakeater said:

If it's stale when you buy it, what difference does it make if you hold it?

It’s stale when you buy it, and after you open the package it goes RANCID.

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10 minutes ago, MitchW said:

It’s stale when you buy it, and after you open the package it goes RANCID.

Oh, yes, you're the guy that also thinks flour and panko go bad in 20 minutes. 

The matzoh's fine. It's neither stale nor rancid. I'm thinking of making horseradish butter to put on it.

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10 minutes ago, small h said:

Oh, yes, you're the guy that also thinks flour and panko go bad in 20 minutes. 

The matzoh's fine. It's neither stale nor rancid. I'm thinking of making horseradish butter to put on it.

Well, there are people who think they, along with crackers, coffee and white rice,  never go bad.

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I also learned, from my dearly departed mother, that dried herbs and ground spices have an indefinite shelf life. She taught me this as she reached for her 8-year old jar of cinnamon, stored in her spice rack over the stove.

But seriously, folks, anyone who has purchased products from Anson Mills, be it rice, polenta, grits, flour, oats, etc. has undoubtedly noted this instruction for how to store their products:

Please refrigerate or freeze upon receipt.

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22 minutes ago, MitchW said:

Well, there are people who think they, along with crackers, coffee and white rice,  never go bad.

I'm not one of them. But if you taste something, and it's fine even though it's past what you think should be its use-by date, why throw it out? Meanwhile, I can apparently spoil sour cream just by looking at it.

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I have started drinking cocoa in an attempt to finish up milk* before it goes bad.

*Okay, zero carb nut-based creamer, but the comment is applicable to any milk or milk-substitute; I can never use it fast enough.

 

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21 hours ago, MitchW said:

I also learned, from my dearly departed mother, that dried herbs and ground spices have an indefinite shelf life. She taught me this as she reached for her 8-year old jar of cinnamon, stored in her spice rack over the stove.

But seriously, folks, anyone who has purchased products from Anson Mills, be it rice, polenta, grits, flour, oats, etc. has undoubtedly noted this instruction for how to store their products:

Please refrigerate or freeze upon receipt.

"Storage instructions on foods, or lack thereof, manifest a different reality, one where proper storage techniques aren’t general knowledge but insider information: There probably won’t be any refrigeration instructions on a bag of pine nuts, but if you know, you know." [somewhat misleadingly titled] Stop Wasting Your Fridge Space

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  • 2 weeks later...

sabich fattuosh salad with tahini-amba dressing, from sababa, pages 182-184

* canned chickpeas are ok if you’re short on time;

* hubby isn’t a fan of amba…oh well. more for me;

* you could cut the amount of tahini paste in half and it’ll make for a more pourable/liquefied dressing.

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  • 2 weeks later...
  • 2 weeks later...

We're at that time of year where there's such great fruit.  Breakfast yesterday was vanilla whole fat yogurt with local blueberries. Today - the same yogurt with apricots lightly poached in a basil-mint simple syrup.

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Good Scandinavian breakfasts at my hotel in Copenhagen: fruit, muesli & yogurt, rugged bread, cheese and cold meats, and other niceties.  Pastries were just eh, but the pastry itch was satisfied at various bakeries.

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22 hours ago, StephanieL said:

Good Scandinavian breakfasts at my hotel in Copenhagen: fruit, muesli & yogurt, rugged bread, cheese and cold meats, and other niceties.  Pastries were just eh, but the pastry itch was satisfied at various bakeries.

Sounds great, reminds me of an insanely good hotel buffet in Prague. One day I did all the cold stuff, next day the hot stuff. Sadly, no third day.

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1 hour ago, Wilfrid said:

Sounds great, reminds me of an insanely good hotel buffet in Prague. One day I did all the cold stuff, next day the hot stuff. Sadly, no third day.

 Hotel breakfast in Prague was insane!   Hot, cold, meat, cheese, charcuterie, fruit, vegetables, sweet and savory breads!

 

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