Wow, thank you.
Cheers,
Kkb
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I always have space for miso.
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I already was a big fan of Popeye’s. Along with Burgerville, they are my favorite fast food.
My go-to chicken wing recipe is dill pickle smoked wings.
J. Kenji Lopez-Alt reviews Popeye’s new pickle menu. I can’t wait.
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Thanks, DukeTrout. Now, this is all I can think about.
Cheers!
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Looking at many of my fellow Americans, I do not think there would be many discount meals.
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Seems fair. The whole problem with Emmentaler was that modern dairying was too clean to allow impurities into the mix to precipitate hole formation. Adding a bit of the farm environment back in in powdered form seems like a good solution.
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I was brought up to believe that the holes in Swiss cheese were drilled into it with a clever machine invented by HILTI, and selling those was all that kept Liechtenstein from going under economically.
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Holy cheese Batman!
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Riddle me this, how is it possible that these little tomatoes have such tomatoey flavor?
From organic Farmers market. 
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My only try for sourdough was after finding some Concord grapes covered in airborne yeast and putting them in a slurry of flour for a few days.
It made a quite sour starter. Unfortunately, it died while we were on vacation.
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i did that once using juniper berries from central texas. it was a long time ago, but i do remember that it was very sour and so good!
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Bland food and opium enemas.
Sounds like a movie of the week?
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Tried to make an Easter hard-cooked Egg flower. I need to work on the honey mustard and Veganaise filling. 
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Tri tip or Santa Maria steak.
We grill it with Salt, fresh ground Bkack Pepper, Onion and Garlic powder, squeeze of lime and rubbed with Olive oil.
Seared fast and then cooked off flame slowly.
Do you have a method for us to try?
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