1. I explained in the post how I made the lamb strips. recipe I based it off

2. quick pickle recipe

3. for crisp fries from scratch you gotta coat them in starch, freeze them, alkalize the surface with something like boiling then baking soda or use some other trick like cutting them very thin. If you just coat them in oil, they’re going to get soggy. That’s why even In-N-Out flies go limp after five minutes.

You got my upboat. That was good. Now I can’t fix the typo.

I took 8 oz of dough and rolled it as as I could and still flip it. Put down the cheese and then folded the dough over and under. Then I gave it an egg wash, some sesame seeds and some Greek seasoning and baked it for 25 minutes at 4:50.

My first thought was using seitan as a shrimp substitute.

I found this site that has it and a few other ideas for vegan themed seafood.

Awesome.

That’s a lively list of ingredients. Probably the most exciting white chili I’ve ever heard of.

It needs to be a sweet Southern corn bread. But, yes, it’s a totally viable shortcake replacement. I prefer it. It’s because even the sweetest of corn bread is not as sweet as shortcake

There is a smoked pork and been soup I used to make. It was obviously an Italian recipe but with a few quick substitutions it was a Southern dish. The finishing touch is rolling up some kale, collards of turnip greens and slicing thin. The. Putting them in the soup for the last 10 minutes to cook but not soften them up. Excellent.

It’s a side like buttered bread. Crumble it up and let it dry for a day. Put it in a bowl and pour milk or heavy cream over it and eat it like cereal. Pour chilli over a slice of it. Top it with whipped cream and strawberries. Slather it with peanut butter and jelly for a delicate but tasty sandwich.

But I’d never eat it with rice. A rice substitute? Sure. But never with.

Yes. I had to change my regular recipe because my wife likes hers sweet. But I do have a habit of using bacon fat even in this version.

I believe a 13th hen would be called a bakers roaster.

Find something to smoke in. Could be a grill, smoke house, cardboard box with holes and a brick on top, doesn’t matter what. Doesn’t even need to be fire proof.

Get a smoke tube. Wait until temps are between freezing and 50°f/10c. Fill the smoke tube with smoking pellets. Apple wood is always good. Light the open end on fire. Let it burn for 5 minutes. While waiting for that put your cheese in your chosen smoker. Blow out the flame. Close the smoker, but not air tight. Come back in three hours.

Vacuum seal the cheese. Eat it in two weeks to a couple of years, it won’t go bad. Just eat it when you want as long as two weeks have passed.

People don’t realize that chickens slow egg laying when it gets cold. So 12 hens a laying at Christmas time is definitely a cool gift.

I’m saving the last of my onions for meals that need them. Not sure when I’ll be able to buy more.

It is definitely getting harder. I’ve been hitting YouTube looking for actual people.
Pasta Grammar
Tasting History
De mi Rancho a Tu Cocina
Pasta Grannies
Hatice Oncel

Some guy named Alton Brown recently started posting videos. He only had two up so far but he shows promise.

I don’t tend to cook what they are but I do get inspired between them and what I have on hand.

When I know exactly what in looking for I search and look at a few recipes and see if they pass the sniff test or not based on the photos and ingredients. Like are they mixing in a different bowl in two different pictures? Dl

Different kind of Jain. Less firepower.

Local pickup only

I don’t get stoned. And I kinda had to plan hours in advance even with the dough made the day before. I kinda just make batches of dough and figure out what I’m going to do with them days later.

And on the tree of life fungus is closer to animal than plant. The Jain religion prohibits eating yeast for this reason.

Me at this very moment.