I’ve had a few of these now and I think I’m going to try again with less of everything relative to the gin. It’s cloyingly sweet and feels like the sloe/lime/sugar are all fighting for attention when it would be better watered down a bit, as if the half ounces were chosen just because it’s a handy line on the measure.

Does pasteurized honey taste different with its reduced pollen, if all other things are proven equal?

Could you please describe the artichoke prep, in general?

I just tried some posh samples from a combo grocery/deli/catering place, and I’ve never wanted to spend every penny as much as that moment. They also have recipes on their web site. I just wanted some free food but it never occurred to me that samples could be so good they actually encourage spending, usually the…

Did you swap out the illustration? I see the cleanest and most picturesque bison up top, looking like Ken Danby art more than a photo.

Please explain the term “continental.”

Too slow to edit: The whole food and health food places were a black hole, including two I’ve visited in person. It’s as if they gave up after big grocers brought in “organic” sections and all that remained was pushing vitamins and salt cave halotherapy. They might as well give up at four bucks for a small can of…

How old is the story and did the chickpeas come back, if ever?

You’re right about the products, can concur. First-hand knowledge of a project where the sponsors pulled out and what followed is under “shoddy” in the dictionary.

I assumed they loved the big old house renos because the value and volume of work ensure a lot of issues to create shows around, as well as the elder appeal of fixing old problems with new technology.

Same, but I use every atom so I mince the tough bits in oil, freezer, and use that in appropriate things for flavour.

Please explain “the ends from lochs.”

Recently went searching for black beans and my top four locations had canned but no dried; Canada if that matters.

I wasted half my life not knowing cilantro. A bowl of good black bean soup still seems off without a sprig, but with Mexican cilantro is the one ring to rule them all.

But, how to thin margarine in general?

Will it blend up at fridge or room temperature, or is that exactly why you use a food processor, to apply overwhelming force? I’ve never tried it but my first instinct was to warm it a little and use a whisk, which I’d gladly avoid.

I’m going to start checking labels for pure soybean oil if it’s fifty degrees prouder than canola.

I’m working my way through a jug of Rooster brand in Canada and it claims “Canola Oil And/or Soybean Oil.”

Please suggest what you feel is an authoritative reference for smoke point temperatures.

Please interpret; is that FDA writ from 1977?