arbivark wrote:when i was first a tenant at 19, i was probably a nuisance .. a bother, to the landlord because i'd do stuff like, hey there's a fireplace here, get me a hammer, hey if i make a hole in my ceiling there's an attic that runs the length of the rowhouses.
torontoraptor wrote:Internet is a zombie, and it is eating our brains.
marcel wrote:right now, I am making:
Pangasius with chard and tomatoes in a ginger-garlic marinade with spelt bulghur. Really curious how this will work out.
PAstrychef wrote:Whilst camping over the weekend I made shrimp and grits with loads of cheese. I opened up the cooler to discover that I had packed without bringing any butter. I am ashamed.
I was cavalier because I took it out of the fridge, and instead of letting it rest and come to room temperature naturally, I was hasty and put it in the oven and turned it on, with the intention of hastening the resting. I left it in there longer than I should have, some juice came out and it was warm, however, a super hot pan and a few minutes of frying, and it is tasty as hell.
Bakemaster wrote:That just reminds me of The Splendid Table on NPR because the host always mispronounces vichyssoise. Such an eyeroll-worthy show.
addams wrote:Dinosaur Socks!
Three cheers for Dinosaur Socks!
Then three more for Fox Socks!
PAstrychef wrote:to make corn cakes, make pancake batter, with 1/2 of the flour cornmeal. Add corn kernels, either frozen or scraped from the cob of leftover corn-on-the-cob. Cook in a bit of butter serve, with maple syrup or sour cream. You can add chopped scallions, grated cheese, diced cooked mushrooms, etc. Then a bit of black pepper and cumin in the batter are nice. I think I will cook the extra batter for dinner!
natraj wrote:last night i made these for dinner, i put scallions and topped them with garlicky portobello mushrooms, it was SO GOOD yum. yumyum. i don't know why i have not made savoury pancakes before, thank you for the suggestion!
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