I've not checked them out. The N&O food critic hasn't reviewed them
yet.
For really hopeless places the papers often don't,
unless they're trying to get a rise out of someone.
IIRC, they said they have a couple of places in/around Raleigh but
they're based in Charlotte.
All the more reason not to give them a writeup.
Very true, and in Germany, the other diners have
always been welcoming and informative, despite my
having a vocabulary auf Deutsch of maybe 50 words
unrelated to food and a lot of the places having
a clientele that spoke no English at all.
But you all got along well enough to enjoy your meals.
No ifs, ands, or buts. The meals were as good as the
kitchen could provide, the company was almost always
just fine, and the communication, well, imperfect.
Sometimes that's the best you can hope for.
Always, I'd say.
Good for less than commonly known stuff for
which there are acceptable experts.
Maybe taken with a grain or two of salt.
It's a talent to be cultivated, judging how much
salt to use.
We use much less than the average.
I know.
If at first you don't succeed
... fail fail again.
Or, as our girls used to say, "If at first you don't fricasse, fry, fry,
fry a hen".
Or, as I read, try a ham!
For me that's the preferable way, especially when
there's a good blast of heat (my cooking tends to run
hot, as much Asian cuisine dictates.
I'll take hot up to a point, then back off.
There's no point. A good stir-fry needs all
the heat you can throw at it.
+
Sacerdote would find some of the fodder for his
tasting adventures at salvage stores such as Ocean
State Job Lots, where the more dubious canned products
were often available for less than you could make them
(if indeed you wanted to make them at all).
We've got a Big Lots store in Raleigh, similar concept. Explored it a
couple of times but not found much of interest. Ollies, OTOH, we'll get
non food stuffs there.
Big Lots I know, and yes, same idea; Ollies I seem
to recall but not much about it.
hempfarm.co.nz - inspired by The Food Network
I'd use olive, instead of hemp oil, but, that's my choice.
I'd use neutral, because the other ingredients provide
the flavor in this dressing, so olive might be a bit
much. Soybean or canola most likely for me, though if
you live on, work in, or are trying to tout, a hemp farm,
Canola is another one I keep on the shelf so would probably grab it for
a neutral, light flavor.
My friend Dave and his girl came over for dinner and music,
and she can't do canola, soy, dairy, or corn. I had to make
things with olive oil (not great for Indian food) and
coconut oil.
+
As long as you remember where you put the card, it'll be a big help.
There is that. I lost my Boston senior card, which gives
me half off, and may have to go to the T office to order a
replacement.
But at least you do have public transportation, and they're willing to
give a senior discount.
Most systems have senior discounts - we oldsters
make up much of the ridership and so are likely to
get more of what we want, being a major voting bloc.
Some semblance of routine can be helpful. That's (one
presumes) how they developed. I on the other hand am
suspicious of routines.
Some things I do by routine, others, not. First thing I usually do in
the kitchen every morning is to make a cuppa tea. As it's cooling to
drinking temps, I can do other things like empty out the dishwasher. The
rest of the day--some semblence of a routine on some, not on others.
I'm leery of them partially because I'm
crummy at them.
Dimes are lighter than pennies.
Well, yeah, that is clear "from inspection," as the
chemistry books used to say.
And I'd rather carry a dime than 10 pennies.
The commissary ones were labeled in German, interesting.
So they relied on standard commercial sources rather
than the more expensive but more secure dedicated
shipments direct from the states.
Yes, we could get Danish butter and other European goods. Shortly after
we got to Frankfurt, there was something going on where the stores were getting a lot of American beef (forget just what it was, but I think
they had a contract to sell German beef). The upshot was that you could
get a free package of beef (any kind) per ration card holder per month
for a certain number of months. Steve and I were both ration card
holders (to be used for buying American tobacco and alcohol products).
Got some nice cuts, most of which I was able to get several meals out
of.
Some things do work out, though one doesn't
always understand why or how.
I read "parachutes," resonating with another echo
conversation.
Sounds like those eyes need to be checked. (G)
Not really, they know what to do, but I'm not a
candidate for surgery yet because of my other issues.
It took a while for me to save up for that oven-fried
chicken lunch, which cost 35c.
But there were 5 of us kids, so 35c x 5 made a lot of pb&j on white
bread sandwiches.
I'd alternate that with doing without
for contrast.
it. We all
outgrew it but for a while, we all had to take dramamine before any
trip > of over an hour.
I became sort of addicted to Benadryl at one point.
Not good.
There are far worse things to be sort of
addicted to.
noticing my mother's increasing anxiety and
agoraphobia, the charm went away.
We didn't have that to deal with.
You can thank your stars for that.
Quite so.
I've found in recent years that a happy hour beer
and appetizer might serve me well for dinner.
I'll take the latter but sub something else for the former.
Tried a > ML> Juice is cheaper, too.
Better tasting too. (G)
Who asked you?
Nobody didn't; I volunteered.
---------- Recipe via Meal-Master (tm) v8.01
Title: Better Than Better-Than-Sex Cake
Categories: Cakes
Yield: 1 cake
-----------------------------------CRUST-----------------------------------
1 c Unsalted Butter 2 c Flour
2 tb Sugar
---------------------------VANILLA PUDDING LAYER---------------------------
3 Egg Yolks 2 c Milk
1/2 c Sugar 2 ts Vanilla Extract
1/4 c Flour 2 tb Unsalted Butter
-----------------------------CREAM CHEESE
LAYER-----------------------------
8 oz Cream Cheese, very soft 1 ts Lemon Juice
1/2 c Sugar 1 c Cream
1 ts Vanilla Extract
----------------------------WHIPPED CREAM LAYER----------------------------
1 1/2 c Cream 3 tb Powdered Sugar
--------------------------PINEAPPLE CARAMEL LAYER--------------------------
8 oz Can Crushed Pineapple, 1 Jar Caramel or
Chocolate
Drained Sauce
------------------------------CHOCOLATE GLAZE------------------------------
2 oz Semi-Sweet Chocolate 1 1/2 ts Vanilla Extract
2 tb Unsalted Butter
Butter a 9x13" baking pan. Set oven rack in center of oven and preheat to
350ÿF. Beat butter and sugar until fluffy. Add flour, at low speed in
mixer, blend until mixture is pebbly and can be pressed together. Press
mixture on bottom of buttered pan and bake for 20 minutes or until
golden.
Cool completely. (If using a food processor, process until ingredients
are
a coarse mixture.
For pudding, beat egg yolks and set aside near stove. Whisk the sugar,
flour and milk in amdeium saucepan until free of lumps. Set over medium
heat and cook, stirring constantly with a wooden spatu
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