A great way to get delicious, nutricious food to those who can't afford it. But really, people at the market won't buy lighter colored eggs even though they're exactly the same? Though I believe it...
My father was always doing something both elaborate yet half-assed that never worked out. Stir fry with tons of ingredients that came out soggy, grilling with his jury-rigged grill (2 hours on the ...
Disgusting for a dinner party, of course, but I can't help smile when I think of the reaction little kids would have. Perhaps nitrate-free hot dogs and whole wheat spaghetti for the foodie tots? ; )
I've never had American cheese from the deli, but we had the plastic wrapped slices in my house growing up. I ate it no problem, until one day I threw up from it (I imagine my taste buds kicked in)...
This certainly doesn't seem like typical Whole Foods packaging, knowing the effort WFM puts into making sure branding (colors, font, logos, etc.) is consistent. It might just be your store.
I love limeade. I tend to believe that anything traditionally made with lemons is actually better with limes. I proved this point a few months ago by making lime curd.
I love lamb in all permutations. One mf may favorite preparations is rogan josh, though I don't have a recipe for it (my MIL's version is one of those "pinch of this and that" type of things), but ...
cmcinnyc, I vote cumin for sure. I'm leary of liquid smoke, a lot of chemicals plus it can overpower better tasting ingredients. What about tossing in some green onion?
I'm making gnocchi this weekend from the recipe at Smitten Kitchen. It uses a grater instead of a ricer (which I don't have). This will be a totally new experiment for me, but I grabbed some basil ...
I grew up in the PNW and we ate cracked crab in the summer. It wasn't until I tried spider rolls on the Austin sushi scene that I ever had a soft shelled crab (and that's the only way I've tried so...
I want to be the kind of person who can keep goodies in their drawer, but I've realized, after mowing through bag after bag of yogurt pretzels, yogurt raisins, and chocolate chip trail mix that I j...
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When you grate it does it retain it's color? Might look nice on white fish or rice.
This is a great post.
A great way to get delicious, nutricious food to those who can't afford it. But really, people at the market won't buy lighter colored eggs even though they're exactly the same? Though I believe it...
My father was always doing something both elaborate yet half-assed that never worked out. Stir fry with tons of ingredients that came out soggy, grilling with his jury-rigged grill (2 hours on the ...
Disgusting for a dinner party, of course, but I can't help smile when I think of the reaction little kids would have. Perhaps nitrate-free hot dogs and whole wheat spaghetti for the foodie tots? ; )
Brooklynnina, that is a genius idea, thank you for reposting it!
I've never had American cheese from the deli, but we had the plastic wrapped slices in my house growing up. I ate it no problem, until one day I threw up from it (I imagine my taste buds kicked in)...
This certainly doesn't seem like typical Whole Foods packaging, knowing the effort WFM puts into making sure branding (colors, font, logos, etc.) is consistent. It might just be your store.
I always have strange thoughts about plums and baked goods. To me, those cupcakes look inflammed.
I love limeade. I tend to believe that anything traditionally made with lemons is actually better with limes. I proved this point a few months ago by making lime curd.
Tiamat, don't feel bad. I just discovered the wonders of sour cream brown sugar myself. You can make up for lost time!
I love it because I'm sure schlomi loves it. Well executed, fun, and totally personal, which should be the goal in any design endeavor. Bravo!
I love lamb in all permutations. One mf may favorite preparations is rogan josh, though I don't have a recipe for it (my MIL's version is one of those "pinch of this and that" type of things), but ...
cmcinnyc, I vote cumin for sure. I'm leary of liquid smoke, a lot of chemicals plus it can overpower better tasting ingredients. What about tossing in some green onion?
I'm making gnocchi this weekend from the recipe at Smitten Kitchen. It uses a grater instead of a ricer (which I don't have). This will be a totally new experiment for me, but I grabbed some basil ...
Where's the link to her blog?
I only missed one on the quiz. Yay? At the end, they link to descriptions of the torture devices. Interesting and terrifying.
I put my cut onions in a tupperware container, so this looks like a definite unitasker to me and the ridges look hard to clean.
I grew up in the PNW and we ate cracked crab in the summer. It wasn't until I tried spider rolls on the Austin sushi scene that I ever had a soft shelled crab (and that's the only way I've tried so...
I want to be the kind of person who can keep goodies in their drawer, but I've realized, after mowing through bag after bag of yogurt pretzels, yogurt raisins, and chocolate chip trail mix that I j...