on a scorching hot friday a cool jazz band was playing summer time at the oakland farmer s market. maybe a little corny like hearing i left my heart in san francisco at fisherman s wharf. however, it was so appropriate. people lazily walked from vendor to vendor, many holding umbrellas to ward off the sun.
read page 5 of the making yogurt without using commercial yogurt or starter discussion from the chowhound home cooking, yogurt food community. join the discussion today.
read the do try this at home: your favorite boston 'restaurant hacks'? discussion from the chowhound restaurants, boston food community. join the discussion today.
i opened this discussion among friends lately. what is inedible? i've heard people eating everything from insects, to chicken hearts, to brains, to snake gallbladder, to diry geophagism , to dog/cat/cow, to flowers, to tripe, to a million other things.
witches finger grapes. has anyone else seen these? how long have they been around? has anyone tried them? i regret not buying them, so i'm going back today to see if they still have them. i'm so curious, i'll report back if i can get them. image just a grab from the internet
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the colonization of mars rpg some of his ink slide up the wall and thicken itself before roughly knifing through the wall. growing in width once it gets through; his ink breaks the wall open
read the need recipe ideas for runny goat milk yogurt discussion from the chowhound home cooking food community. join the discussion today.
the pie had been frozen for a grand total of 48 hours. the thickener called for in the recipe was quick-cooking tapioca but it didn't go a very good job and i didn't like the little tapioca balls floating in my pie. how would another thickener such as cornstarch or flour have held up in the freezer. i certainly like the idea of having a pie in
read page 3 of the how do i thicken buffalo wing sauce? discussion from the chowhound home cooking, wings food community. join the discussion today.
a big hit at a chowdinner last week here in the boston area* was a small plate called 'chicken with sheet jelly.' the star was the jelly, essentially an aspic jelled in a flat layer maybe 1/8' thick and sliced into ribbons like noodles, that had a wonderful slithery, gummy texture.
- in the manwhile mixed 1 liter of water with2 tbsp of flour and transfer it to a pot and cook the mixture until thicken a bit. this is for the color of the breads, the mixture should be spooned over the bread before placing in the oven . - spread flour on a surface and open the little dough so that the thickness is about 1 cm.
the divine aether - 2:00 estwithin the center of the vast marble city he stood, green cloak blowing around his sleek silver-colored armor. a stoic mas
i came across some good lump crabmeat over the weekend and already had shrimp in the freezer so i decided to make a gumbo. everything turned out great but it never really thickened like it should. can anyone give me advice on how much roux to make to properly thicken 2 quarts of stock.