I suspect that what we like about it -- the texture -- is what you don’t like about it.
PollyQ
pollyq
Yes! I love angel hair pasta, and we can’t be the only ones, or it wouldn’t be sold in every grocery store.
Salad bars at restaurants, maybe, but many of the grocery stores in my area have a variety of salad and/or hot food bars that are convenient for people to hit up at lunch or coming home from work. Given their near ubiquity before COVID, I’d be surprised if they didn’t come back afterwards. And given how many people…
Is your comment an April Fool’s comment?
It has nothing to do with personal “desires” and everything to do with public health. An offer that’s designed to draw more people out of their homes to interact with other people is inherently dangerous right now.
So let me see if I have this straight: instead of giving us “pantry pasta” recipes that call for ingredients we might not have in our pantries, you’re giving us recipes that call for fresh ingredients instead, and just calling them “pantry pasta”? Am I missing something? (Besides fresh tomatoes, cream, lemons, and…
Fraud, and also possibly trademark violation? IANAL, so I don’t know the answers.
If you find yourself with a flan-genital situation, be sure to call your GYN right away!
Historically, they’ve always been very sensitive to user suggestions, so I’m sure this is the last time we’ll see it.
Note on the Instant Pot -- it’s a multi-cooker, but not a pressure cooker, so most of Instant Pot tips & recipes aren’t going to apply.
Note on the Instant Pot -- it’s a multi-cooker, but not a pressure cooker, so most of Instant Pot tips & recipes…
Interesting! I have the Maille Old Style (the kind with whole mustard seeds) and I quite enjoy it, but you’re right, it does say “Product of Canada”. Now I’m wondering what I’m missing out on, mustardwise.
Interesting! I have the Maille Old Style (the kind with whole mustard seeds) and I quite enjoy it, but you’re right,…
Huh, you are much fonder of sweetened mustards than I am. I only have 4 (French’s yellow, Guilden’s brown, Maille old style, and Alsterto Dusseldorf style), and not a one reads as “sweet”, although most of them do have some sugar in the mix.
Huh, you are much fonder of sweetened mustards than I am. I only have 4 (French’s yellow, Guilden’s brown, Maille…
Soup/stock is also an excellent use for a pressure cooker.
@Aimee — be glad you’re not a Scorpio, which pop culture interprets as basically being Voldemort.
THISTHISTHISTHISTHIS
Coffee, for digestive reasons. (TMI? Sorry?) I miss it, but not painfully so. Decaf chai with splenda & half-and-half is my new jam.
RIGHT??!? I am abstaining in protest.
The recipe says that it’s roasting “bulbs” of garlic with the lamb, but the photo shows what I’d call “heads.” Same thing, different name?
With restaurant failure rates as high as they are, plain old random chance could cause a streak of quick closures. (It’s the same as if you flipped a coin 10 times — even when the odds are 50/50, sometimes you get 10 tails in a row.)