joelfinkle's Profile

a splash of rice vinegar can simulate the souring effect of ferment. I just slice the cukes all the way through and pack them tight horizontally (the local market sells them like that)... but then they tend to sit in their own liquid instead of draining.

Just watch where it spreads: like other hardy members of the mint family, it will spread all over your garden.

Hmmm... it's sometimes the no-bowl treatment for me: Crack into my left hand, let whites fall into the trash or the dog's bowl, yolk goes into the well in the pasta flour.

Unclean! Abomination!
As it says in Leviticus 2:17-18 "Yea, bread baked with a hole shall be kept savory, so as to provide a holy bed for smoked fish and onions. And thou shalt put cream cheese on it firstmost, maybe with some tomato and cucumber."

It's not the weight, it's the size that separates them. It's called the Brazil Nut Effect. Smaller items can slip between to the bottom, bigger ones "float" on top.

Thank you for posting *real* key lime pie, because it *is* easy. I was afraid from the title that it would be a mock KLP, or a lite version, or a Semi-Ho(memade) version using off-the-shelf crust and filling ingredients.

Beige to slightly orange will be the color based on the richness of the yolks.
Bottled key lime juice is acceptable, and only a small step down. Unlike bottled lemon juice, the bottled key lime stuff is pretty good.

LauraLindaLou, if by Yellow curry you mean Thai curry, their stuff is entirely different ,consisting largely of fresh ingredients ground to a paste including chiles, lemongrass, cilantro (often the roots), shallots, galangal, ginger, and turmeric. Similar to Indian curries it will be cooked in oil or coconut cream before the protein is added.

Bok choy is one of my go-to veg to keep in the fridge: it keeps for a long time, and can be used to instantly elevate packaged ramen. I do the same thing with Gai Lan a.k.a. Chinese Broccoli, which also has the crisp stem/tender leaf thing going on.

A great quick side dish is to roughly chop some bok choy, sautee briefly with a little oil (optionally), add a dollop of good oyster sauce and a little chopped ginger, a splash of water, then cover until sufficiently wilted.

I've used extra-firm tofu as a substitute for paneer (a cheese) in Indian dishes. Not as good, but workable. Soft tofu can be whipped into salad dressings where I'd use yogurt or sour cream (you may need some acid added).

A little further afield, and needing more experimentation, would be using miso in place of a grated cheese to thicken a sauce. You get the umami and salt, but there's no doubt it's going to be different.

Another creamy ingredient which may work for salad dressings is tahini -- whisk it with a little water and you get a creamy thick sauce. I've never tried heating this for sauces.

The pesto should use cotija, not parm... and add a serrano or three. And don't forget the garlic.

But basically, I've given up on trying to keep cilantro longer, or use up leftovers. It's cheap, and I buy it no less than once a week. Why it turns to black slime in a couple days when flat-leaf parsley can keep for weeks, I'll never know.